A filling winter classic where boiled cabbage leaves are wrapped small around a ground-meat rice filling. Patiently rolled into thin wraps, these are a true feast when served with garlicky yogurt.
Hollow out the core of the cabbage and blanch it in boiling water until the leaves separate easily and become pliable enough to fold, then remove the leaves and thin out the thick veins.
Knead together the ground meat, washed rice, onion, tomato paste, red pepper flakes, salt, and black pepper to combine.
Divide the leaves into suitably sized pieces, add a little filling, and roll them up snugly but loosely. Caution: Do not fill tightly, as the rice will swell.
Line the bottom of the pot with the outer leaves and arrange the rolls tightly; add the olive oil and hot water, press down with an inverted plate, and cook over low heat until the rice softens.
Serve the hot rolls with garlicky yogurt.
Important: Take the cabbage leaves out of the boiling water before they turn fully soft; they should stay firm enough to fold easily, since overboiled leaves tear while you roll them. Trim down the thick center ribs. Contains ground meat; the yogurt served alongside contains milk.
Line the bottom of the pot with the thick outer leaves of the cabbage; this keeps the rolls from burning and also prevents them from sliding around while cooking.
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