With pickled cabbage.
Knead the minced meat with pepper, paprika, onion.
Rinse the pickled cabbage a little, carefully separate the leaves. If the leaves are a little hard in the middle, press them a little with the rolling pin.
Wrap the dolmades, spread any leftover pickles on the bottom of a pot, spread the dolmades on top,
Cover with a plate for weight and add water, to cover dolmades and plate and paprika (2-3 tablespoons, maybe more)
Boil for about an hour.
Halfway through boiling, taste for salt.
For 1 kg of mixed minced pork and beef:
18-20 leaves of whole pickled cabbage leaves
1 cup Carolina rice (160g)
2 finely chopped onions (300g)
3-5 tbsp. sweet paprika
Olive oil as desired