Sarmi with cabbage leaves.

500g minced meat (mixture)
2 k.ch. fat
1 medium cabbage sour
2 k.ch. cleaned and washed rice
1 head chopped onion
1 teaspoon paprika
1 / 2  table spoon pepper ;
black pepper(matters on your taste how much)
1 tablespoon incomplete tomato paste
salt

Preparation: The leaves of cabbage are separated from one another as stalk is cut deeper and wider.
Onion stews in the oil until it becomes soft. Add the rice and stir several times. Add paprika and diluted tomato paste.
All mixes and pours in water (1 part rice, 1.5 to 2 parts water) and let it boil. When it boils some time, remove from heat and add the meat,black pepper
and the salt.Put the mixture in to the leaves. The leaves of cabbage should not be longer than 6-8 cm.Leaves are arranged in a shallow pan and pressed with a plate,
carefully pour with hot water and let it boil.
Consume with pleasure!