•1 head sour (fermented) or fresh cabbage, leaves separated
•1 lb ground pork
•1/2 cup rice, rinsed
•1 onion, diced
•1 tsp sweet paprika
•1/2 tsp dried dill
•1/2 tsp chubritsa (Bulgarian savory) or dried oregano
•1/2 tsp black pepper
•3 cups water (or water and cabbage brine)
Steps
1.Mix the ground pork with rice, onion, paprika, dill, chubritsa, and black pepper.
2.Place a spoonful of filling in the center of each cabbage leaf, fold in the sides, and roll tightly into a compact log.
3.Arrange the rolls snugly, seam-side down, in a large pot, and pour in the water (or water and cabbage brine).
4.Cover and simmer gently on low heat for 2 to 2.5 hours until the rice is fully cooked and the rolls are tender; serve hot with a dollop of thick yogurt.