Cook the rice (check the recipe). In the meantime, start preparing the other ingredients.

Boil some water in a pot (adjust the amount of water so that the cabbage leaves are fully covered). After a while, put in the washed leaves. Cook for about 7-9 minutes, turning them over several times during cooking.

Then remove the leaves from the boiling water. After cooling slightly, cut off the hard thickenings from each leaf (be careful not to make holes).

Peel and finely chop the onion. Place the meat, slightly cooled rice, and onion in a bowl. Season with salt and pepper. Mix thoroughly and mash with a spoon until you get a firm mass.

Place the prepared meat and rice filling on each leaf (divide the filling into as many parts as there are leaves).

Wrap the leaves into cabbage rolls – fold one end of the leaf over the meat on one side, then fold the sides inwards and roll as tightly as possible to the end of the remaining part of the leaf.

Place the wrapped cabbage rolls seam-side down in the bottom of a pot. Add the tomato paste and pour water up to ¾ of the height of the rolls. Bring to a boil and reduce the heat. Cover with a lid and cook until the meat is properly cooked and the cabbage is tender, about 45-55 minutes. Do not stir during cooking (if needed, you can shake the pot gently). At the end, season to taste with salt and pepper.

Serve on a plate.