How to make
Chop the onion finely and fry it in oil until golden. Add the cleaned and washed rice, stir, sprinkle with paprika, then add 1/2 cup warm water and salt. When the mixture absorbs the water, remove from the heat and leave to cool.
Add the chopped meat, black pepper and salt to taste. Remove the large veins from the cabbage leaves and put 1 tablespoon of stuffing in each leaf. Make small dolmades.
Arrange them in a pot, add enough water to cover, and cook on low heat until ready. Near the end of cooking, you can add a little sauerkraut juice.
