Instructions

Cook the rice traditionally in salted water and let it cool.

In oil, sauté 1 finely chopped onion, add 3/4 grated carrots, sauté lightly, add 3/4 tomato puree and ground meat, and sauté.

Add rice, ground paprika, salt, and ground black pepper, mix well and set aside. Add an egg to the cooled mixture and mix thoroughly.

Cut the cabbage head and cut around with a knife to loosen the leaves, place in a pot with boiling salted water and simmer gently for about 15 minutes. After this time, the individual leaves should be easy to separate.

Always pick one 'leaf', cut off the tough rib, place a spoon of meat filling on the edge of the leaf, fold it like an envelope (first fold over the edge closest to the body, then fold both side edges towards each other, and finally roll up) and place tightly next to each other in a baking dish.

In a pan, sauté the remaining 1 finely chopped onion in oil until translucent, add the remaining carrots and tomato puree, sauté, pour in 750ml of water, add bouillon, mix well and let it simmer for a while.

Pour over the cabbage rolls, cover the baking dish tightly with foil and bake for about 45 minutes at 190°C.

Serve without a side dish, just with bread, garnished with sour cream.