Filled White Cabbage Leaves

Cut the root of cabbage and slice it to four pieces. Wash the leaves and boil them for 10 minutes. Put them on a plate and let it cool. Chop the parsley very thin and onions in ring shape, put them in a bowl with ground beef. Add dressed onion, bulgur, 2/3 of the sunflower oil, parsley, salt, black pepper, paprika and knead the mixture. Open the cabbage leaves on the kitchen counter. Put 1 sugar spoon from the mixture into middle of the leaves. Fold the edges to the middle and roll the leaves from beginning to the end of the leaves. Cover the bottom of a pan with cabbage leaves and add the onion and chopped tomato on the leaves. Put the rolled leaves into the pot very carefully. Pour water and rest of the oil onto rolls and cook for 30 minutes at medium fire. Serve hot.
Bon Appetite!