Turkish Cabbage Rolls

Core the cabbage. Blanch leaves in boiling water until pliable.

Mix ground beef, rice, grated onion, 1 tbsp paste and spices.

Trim thick veins from leaves. Place filling and roll tightly.

Line pot bottom with large leaves. Arrange rolls seam-side down.

Dissolve remaining paste and lemon juice in hot water; pour over rolls.

Place an inverted plate on top. Simmer on low heat for 50–60 minutes.

Drizzle with melted butter before serving.