gently peeled off. Remove each softened leaf with tongs and set aside to cool. Continue until you have about 10–12 large leaves. Trim the thick vein from the center of each leaf to make them easier to roll.
Step 2: Make the filling
In a large bowl, combine the ground meat, chopped onion, garlic, uncooked rice, egg, salt, pepper, paprika, and parsley. Mix gently until everything is evenly combined. Avoid overmixing to keep the filling tender.
Step 3: Assemble the rolls
Lay one cabbage leaf flat on a clean surface.
