Instructions

Cut off the bottom part of the cabbage and cook the whole head in boiling water. Let it simmer for a while to soften the leaves. Once cooked, remove it, separate the upper leaves, and spread them out. Trim the thick parts on the leaves. If they are large, cut them in half so they can be filled.

Mix the ground meat with cooked rice, add finely chopped half of the onion, eggs, salt, black pepper, and pressed garlic. Mix everything well together.

Start filling the cabbage leaves by making a small ball of meat, place it in the center of the leaf, and wrap the leaf around it. Fill all the leaves this way. Place the prepared cabbage rolls in a pot.

Fry diced bacon in a pan, then add the other half of the onion and fry for a while. Just before the end, add ground sweet paprika. Stir a few times, add tomato paste and water (about 2 - 3 dl). Mix it and pour it over the prepared cabbage rolls in the pot. Cover and let it simmer slowly.