How to cook
Parboil the cabbage leaves in boiling water to softening. Stew the finely chopped onion in the oil until golden in color, mix with the paprika, rice and finely chopped tomatoes and then mix with the ground meat.
Add salt to taste to the mixture, sprinkle it with black pepper and stir well again. Distribute the mixture among the cabbage leaves, roll them up - these are your cabbage leaf dolmades. Put them in a pot, add water, press down with a plate and cook on low heat until done.
Serve with yoghurt that has had garlic added in.