1 kg pork mince
1 whole cabbage
1 large onion
1 cup of rice
Finely chop the onion and fry in a tablespoon of oil until softened. Stir in a teaspoon of paprika and remove from the heat.
Stir in the meat, rice, a handful of finely chopped parsley and a pinch of chilli powder. Salt and pepper to taste.
Cover with warm salted water and simmer until the water has been absorbed by the rice.
Select around 40-50 large cabbage leaves and dip them in boiling, salted water for around a minute.
Place one soup spoon of the pork and rice mixture in the centre of each leaf. Roll the leaf tightly and arrange them in a saucepan (see photograph).
Pour over a cup and a half of warm water (or use the water that you dipped the cabbage leaves in earlier) and a drizzle
of oil, cover and simmer on a low heat for two hours.