Sarmi with Pickled Cabbage Leaves

Finely chop the onion and fry in a tablespoon of oil until softened. Stir in a teaspoon of paprika and remove from the heat. Stir in the meat, rice, a handful of finely chopped parsley and a pinch of chilli powder. Salt and pepper to taste. Cover with warm salted water and simmer until the water has been absorbed by the rice. Select around 40-50 large cabbage leaves and dip them in boiling, salted water for around a minute. Place one soup spoon of the pork and rice mixture in the centre of each leaf. Roll the leaf tightly and arrange them in a saucepan. Pour over a cup and a half of warm water and a drizzle of oil, cover and simmer on a low heat for two hours.