Heat the oil and gently fry the onion, garlic, paprika and beef for 10 minutes, stirring occasionally. Add the tomato pure?, rice and seasoning to taste and cook for a further 5 minutes. Cook the cabbage in boiling water for 2 minutes the drain and cool under running water. Carefully divide the filling between the cabbage leaves. Wrap the cabbage around the filling to form parcels and arrange in a greased ovenproof dish. Cover the foil and place in a preheated oven 190 ?C, 375 F, Gas Mark 5 for 15 minutes.
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