Remove the tough central core from the cabbage leaves and boil the leaves until soft enough to roll.

Thinly slice the onion and lightly sauté it in 1 tablespoon olive oil.

Stir 1 teaspoon tomato paste into the onion, then add the rice and 2–3 tablespoons water.

Add the ground beef, salt, black pepper, and optional red pepper flakes; mix and cook briefly without drying out the filling.

Place a heaped tablespoon of filling in each cabbage leaf and fold in the sides before rolling tightly.

Arrange the cabbage rolls seam-side down in an ovenproof baking dish.

Whisk 1 tablespoon tomato paste with 200 ml water, 1 tablespoon olive oil, butter, dried mint, lemon juice, and optional salt.

Warm the tomato sauce for 1–2 minutes and pour it over the cabbage rolls.

Bake at 180°C / 350°F for 25–35 minutes until lightly browned and tender; add a little hot water if needed.

Stir in the olive oil, butter, dried mint and a few drops of lemon juice.

Warm the sauce gently on the stove for 1-2 minutes, then pour it over the cabbage rolls.

Bake in a preheated oven at 180°C, top-bottom setting, for about 25-35 minutes, until lightly browned on top and the cabbage is soft.

Add a little hot water during baking if needed.