Rinse the pickled cabbage leaves quickly if they are very sour or salty, and trim away the thick central veins.
In a large bowl, mix the ground beef, finely chopped onion, cooked and cooled rice, grated carrots, 4 teaspoons of dried mint, 60g of tomato paste, 2 teaspoons of sweet paprika, salt, and black pepper. Mix thoroughly.
Place a portion of the meat filling onto each cabbage leaf and roll them tightly into parcels or meatballs.
Arrange the stuffed cabbage rolls tightly together in a deep baking dish.
In a separate container, whisk together 140g of tomato paste, the olive oil, water, 2 teaspoons of dried mint, 2 teaspoons of sweet paprika, salt, and black pepper to make the sauce. Pour it evenly over the cabbage rolls.
Cover the baking dish with parchment paper and a lid or aluminum foil. Bake at 190-200°C for 60 to 75 minutes. Remove the cover for the last 10 minutes to allow the tops to lightly brown.
Serve warm, optionally topped with a spoonful of skyr or sour cream.
Cook it hands-free.
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