1-First Step: Prepare the cabbage Start by separating the cabbage leaves carefully so they stay as whole as possible. If you are using sour cabbage, rinse the leaves if they taste very salty, then pat them dry. Trim the thick stem at the base of each leaf if needed so it is easier to roll. If you are using a large head of cabbage instead of sour cabbage, boil the whole head briefly in salted water until the outer leaves loosen. Remove them one by one and let them cool enough to handle. This part takes a little patience, but it sets up the whole recipe.

2-Second Step: Mix the filling In a large bowl, combine the 10 ounces of ground veal, beef, or lamb with the 1/3 cup rice, 1 medium finely minced onion, salt, pepper, and paprika. Mix everything with clean hands or a spoon until the filling looks evenly combined. Do not overmix, because that can make the meat feel dense after cooking. The filling should smell savory and lightly seasoned. If you like a stronger paprika flavor, add a little more now, but keep in mind that the long simmer will deepen the taste too. This is the point where the recipe starts to come together in a very practical way.

3-Third Step: Fill and roll the leaves Place about 1 tablespoon of the meat mixture near the base of each cabbage leaf. Fold the sides inward, then roll the leaf up tightly so the filling stays in place. If the leaves are large, you can use a bit more filling, but keep the rolls compact so they cook evenly. This rolling method works a lot like folding a burrito. The goal is to keep the filling sealed inside while still making a neat little bundle that can sit snugly in the pot. If some leaves tear, stack two smaller pieces together and keep going.

4-Fourth Step: Layer the rolls in the pot Use a deep pot or Dutch oven with a lid. Place a few loose cabbage leaves or small scraps on the bottom of the pot to help prevent sticking. Then layer the rolls tightly in the pot so they hold each other in place during cooking. Once the rolls are packed in, pour in enough beef stock or water to just cover them. The liquid should come up over the top layer so the rolls can simmer evenly. If you want extra flavor, this is also a good moment to add smoked meat like ribs or bacon between the layers.

5-Fifth Step: Cook slowly for tender results Bring the pot to a boil over medium-high heat, then lower the heat and let it simmer gently for at least 3 hours. A low simmer is important here because it keeps the rolls intact while allowing the flavors to blend. If the heat is too high, the cabbage can break apart and the sauce may turn cloudy too fast. You can add bay leaves during cooking for a deeper aroma, then remove them before serving. Keep the lid on for most of the cooking time so the liquid does not reduce too quickly. The preparation time for this dish is about 3 hours 30 minutes total, which includes prep and slow cooking.

6-Final Step: Serve with simple sides When the rolls are tender and the flavors have settled, spoon them onto plates and serve them hot. Add butter and sour cream on top for richness, and if you like, serve boiled potatoes on the side. The potatoes soak up the sauce nicely and make the meal even more filling. For a fuller meal, the rolls also pair well with crusty bread or a simple salad. If you want to keep the texture soft and the sauce flavorful, let the pot rest for a few minutes before serving.