Recipe:
1lb ground beef 1 cabbage* 1 yellow onion 1/2 bunch of parsley 2/3 cup white rice 1tsp paprika (or more, to taste) "A little bit of tomato sauce" (per video, she was vague on the quantity) Salt and pepper to taste (you'll want a fair bit)
Finely chop the parsley and onion. Combine all ingredients (except the cabbage) and mix well. Core the cabbage and separate the leaves. Boil the leaves for about five minutes or until soft. Using tongs, transfer them to a bowl of ice water and allow them to cool.
Cut a cabbage leaf in half down the middle, removing the stem but keeping both sides. Place a small amount of filling at the thicker end of the cabbage leaf, being careful not to overstuff (the rice will expand while cooking). Roll once, toward the end of the leaf, then fold over both sides of the leaf to form a pouch, like a little cabbage burrito, roll to the end and place in a large pot, seam side down. Repeat, placing all of the dolma tightly into the bottom of the pot. Cover the dolma with a plate and then add enough water to cover the dolma (I used chicken broth and the remaining tomato sauce because that's how my ex used to do it). Bring the water to a boil on high heat. Once boiling, reduce heat to medium and close the pot lit most of the way, leaving some room to vent the steam. Boil on medium heat for about 20 minutes. Drain the dolma, but keep some of the water in reserve and pour it back over them once they're drained to keep them moist. As they said in the video, dolma are even better the next day, so make a lot of them!
Here's a link to the video: https://www.youtube.com/watch?v=kOgjqAaLbVQ