Rice Stuffed Cabbage

Start by cutting off the bottom of the cabbage. 

Make a hole in its center and set aside.

In a large skillet over medium to low heat, add a drizzle of olive oil.

Add the onion chopped into cubes and sauté until slightly golden brown. 

Then, add the white rice and stir for 2 minutes.

Season with the salt and a pinch of black pepper. 

Add the heavy cream, stir everything together once more and cook for another 4 minutes.

Remove from the heat and set aside.

Then, cut the chicken breasts into cubes and transfer them to a medium bowl. 

Season with the salt, a pinch of black pepper, the sweet paprika, the crushed garlic cloves, a drizzle of olive oil and mix everything together very well. 

Now, place all the rice into the cabbage we prepared earlier, the seasoned chicken and add the water over the chicken.

Also add enough water to fill the baking dish halfway through and spread a drizzle of olive oil all over the cabbage. 

Take to a preheated oven at 180° C (350° F) and bake for 40 minutes. 

After this time has passed, sprinkle the grated mozzarella cheese over everything.

Take it back to the oven preheated to 180° C (350° F) and let it all bake until the cheese is slightly melted and browned.

Serve.