In a small saucepan or pan, heat two tablespoons of oil and put the chopped onion to fry. Seasoned with salt, freshly ground pepper and a tablespoon of sweet paprika powder.
Pull the pan aside to cool slightly, during which time we can wash the rice in a sieve, under a stream of cold water. After the rice is well-drained, we put it over the minced meat. Season with a teaspoon of sea salt, a teaspoon of freshly ground pepper and a tablespoon of sweet paprika powder. Put the fried onion on top, without the frying oil, and another teaspoon of chopped dill, then mixed everything by hand, until I obtained a homogeneous paste.
In a larger pot, I put the water to a boil, with a spoonful of salt. When the water is boiling, put the cabbage leaves in the water, and boil them for about 10 minutes. Remove the leaves from the water, and put them in a large strainer, drain the water and cool it a little.
On a cabbage leaf put a spoon of filling and roll it. Continue until you fill all the leaves.
For this dish, I used a soup pot, on the bottom of which I placed some branches of thyme. Over this, I sprinkled a handful of strips of cabbage, from the small unused leaves, which we cut in the strips and the leaves tails. We pour the first canned tomatoes over these strips of cabbage. After that, we are going to place the stuffed cabbage rolls next to each other. Over the cabbage rolls, I put again a little thyme and the second can of chopped tomatoes. From the remaining filling, we make some meatballs and place them in the pot, next to stuffed cabbage rolls.
Pour the water into the pot, to cover all the stuffed cabbage well. I seasoned with a tablespoon of salt and a tablespoon of chopped dill and boiled everything. Boil everything for about an hour, over medium heat, until the cabbage and rice are boiled.