Sungurlu Stuffed Cabbage

INGREDIENTS
1 medium cabbage
250 g ground meat
60 ml sunflower oil
250 g bulgur
1 medium onion (grated)
2 tomatoes
1 large onion bulb
1/4 bunch of parsley
200 ml hot water
2 g red ground pepper
2 g pepper
2g salt

Remove the root portion and cut the hard-veined hard portions of the spiral cabbage, which you cut into about four equal parts. Boil the cabbage leaves washed in plenty of water in a large saucepan and boil for about 10 minutes in plenty of hot water. Chop parsley and bulb, take the ground meat into the mixing bowl. Knead with the addition of grated onion, bulgur, 2/3 sunflower oil, finely chopped parsley, salt, pepper and red pepper. Remove the boiled cabbage leaves on a plate. Spread the cooled cabbage leaves on your kitchen counter with the veined and matt side is up. Place mortar with bulgur on each cabbage leaf. Fold the edges in the middle and carefully wrap them from the tip to the top. Spread the few remaining cabbage leaves on the bottom of your pot.  Put chopped onions and tomatoes on the cabbage wraps. Pour the remaining sunflower oil and hot water over the stuffing. Cook for 30 minutes on medium heat in a closed pan. Then serve hot.