Bosnian Raštika

Method

1. Blanch the cabbage leaves in boiling water for 2-3 minutes, then drain and set aside.
2. In a bowl, mix the ground meat, cooked rice, chopped onion, garlic, paprika, salt, and pepper.
3. Place a portion of the meat mixture in the center of each cabbage leaf, roll them up tightly, and secure with a toothpick if needed.
4. In a large pot, heat the olive oil, then add the rolled cabbage and cook for 5 minutes.
5. Add the crushed tomatoes, tomato paste, and enough water to cover the cabbage. Bring to a simmer.
6. Cover and cook on low heat for 45-60 minutes, or until the cabbage is tender and the flavors are well combined.
7. Adjust seasoning and serve warm.
8. Check that the ground meat reaches 71°C (160°F) throughout before serving.