Chop the onion finely and saute with a little oil in a deep pan, add the mince and pour in 2 tbsp water, stir to crumble it.
Season with paprika and black pepper, a little salt and savory. Wash the rice and add it to the mince, after braising briefly, pour in 1/2 cup water.
Grate the tomatoes, add them to the mince, cover with a lid and leave briefly but be sure to stir several times and keep an eye on them - if the water boils off but rice still isn't semi-cooked, add a little more water. Turn stove off once rice is nearly cooked.
Take the vine leaves out of the jar, place 1 leaf on a cutting board, place some of the filling in it, fold the edges inward, then wrap into a roll.
Repeat this for all of the leaves, arrange them in a pot (oiled bottom), arrange them in layers. Pour in 1 cup water, cover with the lid and leave to simmer on low heat until ready.