Chop very fine the onions, carrot, parsley and parsnip.
Heat some sunflower oil in a pan and add the vegetables. Stir and fry for 5 minutes.
Add the rice and a glass of dry white wine and stir and simmer for another 3 minutes.
Set aside to cool a bit.
Mix well together the meat with all the above and add salt, pepper, paprika, 2 spoons of tomato sauce and a pinch of thyme.
If you will use wine leaves:The fresh wine leaves are to be harvest in late spring when they are young and tender.Put them for a few minutes in boiled water so you can make the rolls easier.You can use canned or even frozen leaves also.
If you will use cabbage leaves:Cut around the cabbage’ stump and cover the cabbage with boiling water but do not boil.Set aside until the leaves become soft and easy to roll.After you take out the leaves, if they are too big you can cut them in half.(if the stem is too thick and cannot be rolled, cut’it out)
If you use fresh/sour cabbage for the rolls, cut finely stripes of smoked bacon and arrange in the pot evenly together with the rolls.
Take the leaf, put on top a tbs spoon of meat and roll.
Take a thick pot, pour 3 tbs of oil and 2 whole cabbage leaves to cover the bottom.
Arrange the rolls in the pot on several layers.
After you finish cover the top with 2, 3 leaves, pour hot water until you cover the rolls, salt, pepper and 2 small spoons of thyme.
Bring to boil and boil at small fire for ½ hour.
Mix 150 g concentrated tomato paste with some water and add into the pot so the rolls are completely covered.
Put into the oven for 2 hours until the top is beautiful roasted. If the top looks a bit burn does not matter because you will discard the top leaves anyway.
This recipe is better to serve the next day, reheated.
In the plate you can serve the rolls as they are or with a spoon of sour cream, with fresh/sour green/red pimento aside.
This recipe goes wonderfully with polenta, enjoy your meal!