I recommend Better Than Bouillon beef base because it is so much better than bouillon cubes and well worth the purchase.
You will find you will be using this (and the Better Than Bouillon chicken base) more than you can imagine. You can also cook this dish in a crock pot.
PREHEAT oven to 325 degrees. Spray a roasting pan or large baking dish (9x13) with vegetable spray; set aside.
Cut 12 large leaves off of cabbage head, and place in boiling water, let stand until leaves are limp; approximately 3 minutes.
Measure out 1/2 cup of hot cabbage water and add the Better Than Bouillon beef base. Mix well until dissolved.
Meanwhile, add the above mixture with the the elk, sausage, 1/2 of the tomato paste, rice, egg, seasonings and vegetables together in a large bowl, mixing to combine.
Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat; placing seam side down in prepared pan. (I roll any leftover filling into meatballs and cook them with the cabbage rolls.)
Mix the sauce ingredients together in a saucepan and heat through so the sugar and beef base is dissolved. Pour over the rolls and meatballs. Cover with the remaining cabbage leaves (so the rolls do not dry out).
Bake for 1 hour 45 minutes. Discard the top cabbage leaves, and stand back - they will knock you down to get to these cabbage rolls. Now on to another one of my elk recipes...