Stuffed Cabbage with Beef and Eggs

Start by cutting off the top of the cabbage then remove the core. 

Make a hole in the center with a spoon and set aside. 

In a large bowl, add the ground beef, the salt, a pinch of black pepper, the thyme, the sweet paprika and mix everything together until combined.

Stuff the cabbage we cored earlier with this meat. 

Add the yellow pepper and the onion, both cut into small cubes. 

Now, using a mixer, beat all these ingredients very well.

Then, add the white rice, the tomato sauce, mix everything very well with a spoon and shape the meat so that a hole is formed in the center of the cabbage.

In a large metal pot, add the water, the cabbage we prepared and place the eggs in the hole we left in the meat. 

Cover the pan, take it to a preheated oven at 180° C (350° F) and bake for 1 hour.

Serve.