Different Cabbage Dumplings

Start by cutting off the bottom of the cabbage, make a circular cut and remove this bottom part. Keep removing the core of the cabbage until a hole is formed. 

Then transfer it to a large pan and pour the milk into the cabbage hole. 

Add the water to the pan. 

Cover the cabbage and let it cook over low heat for 15 minutes. 

After this indicated cooking time, remove the cabbage from the heat and set aside some of its large leaves. 

Into a skillet, add the olive oil and the diced medium onion, stir well. 

Add the ground beef and stir until it cooks slightly. 

Add the soy sauce, the tomato paste, and stir again. 

Add the rice for risotto previously washed and season with the salt, the sweet paprika and the chimichurri, mix well. 

Turn off the heat and add the black pepper and some parsley to taste, mix well. 

After that, get a large leaf of cabbage we’ve set aside and fill it with 2 tablespoons of the meat mixture we made, close the cabbage forming a dumpling. 

Repeat this process until you’ve used up all the meat mixture. 

Into a large skillet, add some leaves of the cooked cabbage then add the stuffed cabbage dumplings. 

Make a sauce with the tomato paste, the olive oil, and the water, mix well then add the salt, mix again. 

After that, pour this sauce over the cabbage dumplings in the skillet. 

Cover the skillet and let it all cook over low heat for 35 minutes. 

Serve.