Remove 8 leaves from the cabbage, wash, and place them in a large bowl.
Reserve the remaining cabbage.
Pour the boiling water over the cabbage leaves.
Let stand until the leaves are slightly soft, about 8 minutes.
Remove the leaves from the water with tongs and place them on paper towels to dry.
In a medium-size mixing bowl, combine the onions, garlic, rice, egg white, ground beef, tamari, 1 tablespoon of the paprika, the marjoram, and pepper.
Mix well.
Cut out any heavy end core from each cabbage leaf.
Place 2 tablespoons of filling on each leaf.
Fold the thick end of each leaf over the filling, then fold the sides over and roll each leaf tightly.
Shred 3 cups of reserved cabbage.
Spread 1 cup in the bottom of a 1 1/2-quart ovenproof casserole.
Place 4 cabbage rolls on top of the shredded cabbage.
Top with 1 cup shredded cabbage.
Place the remaining rolls on top.
Top with the remaining cabbage.
In a small bowl, combine the 1/2 cup water and the tomatoes with their liquid.
Pour the mixture over the cabbage rolls.
Bake, covered, at 325° for 1 1/2 hours or until the cabbage is tender.
Sprinkle with the remaining 1/2 tablespoon of paprika.
Top with yogurt, if desired.