Sarmi de chou (zele sarmi)

Instructions

1. Plunge the whole cabbage into a large pot of boiling water for 10 minutes, then remove it and separate the leaves one by one, letting them cool.
2. Fry the finely chopped onions in the oil until golden.
3. Mix the meat, rinsed rice, half the onions, salt, pepper and hot paprika in a bowl.
4. Lay out a leaf, place a spoonful of filling on it, fold in the sides and roll it up tightly. Repeat for all the leaves, keeping the most damaged ones for the bottom of the pot.
5. Arrange the tight rolls in a casserole dish lined with cabbage leaves.
6. In a saucepan, fry the rest of the onions with the tomato paste, crushed tomatoes and sweet paprika, then add the water and bring to a boil.
7. Pour the sauce over the rolls, cover and simmer over low heat for about 1 hour 15 minutes.
8. Whisk the flour and egg into the yogurt, stir in a little hot cooking liquid, then pour this mixture over the sarmi off the heat and stir gently before serving.