Turkish white cabbage with minced meat and rice filling

Ingredients for 6 servings:

• 300 g rice, Turkish
• 5 tomatoes
• 1 large onion(s)
• ½ bunch parsley
• 250 g minced beef
• Salt
• 1 tsp pepper
• 1 tsp Pul Biber
• 1 tsp peppermint, dried
• 1 tsp vegetable broth, granulated
• 1 tbsp tomato paste
• 1 tbsp paprika paste
• ½ lemon(s), juice
• 25 ml olive oil for the filling
• 1 head of white cabbage
• 25 ml olive oil for cooking
• ½ tbsp salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the rice thoroughly until the water runs clear. Grate the tomatoes, peel and finely chop the onion, and finely chop the parsley. Then mix all the ingredients for the filling together. Remove the stalk from the cabbage and cook the cabbage leaves in boiling salted water for about 10 minutes. Then take the individual leaves and fill each with some of the filling, shape them into rolls, and place them in a pot. Sprinkle with about ½ tablespoon of salt and 25 ml of olive oil. Then cover everything with the pieces of leaves you cut out. To prevent the rolls from falling apart during cooking, you can place a small plate on top. Now add boiling water until everything is covered and cook the rolls for about 20-30 minutes. If you are cooking on an electric stove, you must remove the pot from the heat immediately after turning off the heat to prevent it from continuing to boil and making the rice mushy; you want it to remain firm to the bite. Tip: The cabbage cooks faster if you cut out the stalk. Have fun cooking.