Stuffed Cabbage Rolls

Blanch the cabbage: remove the tough core, place the leaves in a large pot of boiling water and cook until softened, then carefully separate and drain.

Trim the thick veins from the softened cabbage leaves.

Prepare the filling by mixing rice, ground meat, finely chopped dried onions, garlic, fresh mint, and parsley in a deep bowl; add tomato paste, pepper paste, dried mint, paprika, black pepper, cumin, salt, and olive oil, and knead until well combined.

Place a portion of the filling on each leaf, fold the edges and roll tightly to form cabbage rolls.

Arrange the rolled cabbage leaves in the bottom of a pot, layering them neatly.

Heat a little olive oil in a pan, add a tablespoon of tomato paste and sauté for about a minute, then add water, sweet paprika, salt, and black pepper; simmer briefly.

Pour the sauce over the cabbage rolls, cover with a heat‑proof lid, bring to a boil, then reduce to low heat and simmer for 45–50 minutes.

Turn off the heat and let the rolls rest, covered, for 20 minutes before serving hot.