Stuffed vine or cabbage leaves / Cabbage rolls

Stuffed vine or cabbage leaves 

400 g minced veal

300 g minced pork

1 small onion, chopped

1 carrot, minced

½ cup rice

1 tbsp paprika

1 tbsp savory

1 tsp ground cumin

3 oz sunflower oil

20 sour cabbage leaves or canned vine leaves (about 1 jar)

S&P

Sauté finely chopped onion and minced carrot in sunflower oil. Add rice and minced meat. Season it. Add 2 cups of water, bring to simmer and let the rice to absorb water.

Wrap 3 tbsp of mixture in each leaf. Set the wraps in a deep pot, cover with 1 cup water, snuggle down the cabbage and/or vain rolls with ceramic plate (to prevent food from toughening and/or breaking up) and simmer or bake about 40 minutes.

You could bake the rolls in oven about 50 minutes /450F and instead water you can use tomato sauce or meat broth. Personally I prefer baking in clay/ceramic pot with lid "guvech".