Ingredients

• A glass of minced onion. A glass of chopped parsley. A little dried mint.
• A glass of diced tomatoes.
• A glass and a half of round rice deceived 20 min in water.
• 1/2 glass of minced meat. A few cloves of garlic.
• 2 table spoons of olive oil. A little salt, pepper, paprika and caraway. A tablespoon of concentrated tomato.

Preparation

1. Brown the onion, the garlic, in a little olive oil, when it browns,
2. Add ground meat.
3. Let come back for a few minutes.
4. Then, turn off the heat and add the rice, completely freed from the water.
5. Add the spices, parsley, diced tomatoes and mint and mix everything together and set aside.
6. Cook the head of cabbage for a few minutes in boiling salted water. Tear off the leaves.
7. Take a cabbage leaf, remove the hard part from the middle. Put a tablespoon of stuffing along the edge.
8. Form a cigar, and tighten well so that it does not open during cooking. Take a pot, cover the bottom with the hard parts of the cabbage and the torn leaves.
9. Place the cigars in a circle, taking care to squeeze them well so that they do not open during cooking.
10. Sprinkle the cabbage layers obtained with a little dry mint.
11. Take a large glass of hot water, add a little salt, olive oil and a tablespoon of concentrated tomato.
12. Pour over the cigars, light the fire, when the liquid begins to boil, reduce the heat, cover the leaves with a plate so that the cigars keep their shape.
13. Check from time to time. If you see that everything is cooked and there is a little liquid left.
14. Remove the lid and the plate and cook until all the sauce has evaporated.
15. Enjoy hot or lukewarm.