Cabbage Rolls

Method

1. Bring a large pan of salted water to the boil. Add 20 g of white rice and boil for 8 minutes, so it is half-cooked and still firm in the centre. Lift it out with a sieve, rinse under cold water and set aside to drain — keep the pan of water on the heat.
2. Cut the core out of a cabbage head and peel away 3 large outer leaves without tearing them. Slide them into the boiling water and blanch for 4-5 minutes, until they are floppy and dark green. Lift out, spread flat on a tea towel and shave the thick base of each rib down with a knife so it will roll.
3. Heat 1 tbsp of sunflower oil in a small frying pan over medium heat. Add 50 g of finely chopped onion with a pinch of salt and fry for 6-7 minutes, stirring, until soft and pale gold. Stir in 1 chopped garlic clove and 0.25 tsp of sweet paprika and cook for 1 minute more, then tip into a bowl and let it cool for a few minutes.