Preparation / Directions:
Heat the oil and gently fry the onion, garlic, paprika and beef for 10 minutes, stirring occasionally.
Add the tomato puree, rice and seasoning to taste and cook for a further 5 minutes.
Cook the cabbage in boiling water for 2 minutes the drain and cool under running water.
Carefully divide the filling between the cabbage leaves. Wrap the cabbage around the filling to form parcels and arrange in a greased ovenproof dish.
Cover the foil and place in a preheated oven 190 øC, 375 øF, Gas Mark 5 for 15 minutes.