Tear the leaves of your cabbage, put them in vinegar water, wait about 5 minutes and wash them.

Boil about 3-4 lt. (12-16 cup) water.

Add 3-4 leaves of cabbage to your pot at a time. Dip your leaves into the water with a ladle. Cook your leaves until it will be half transparent. Take your boiled leaves with a ladle wash them with cold water and put aside.

Repeat this procedure for all cabbage leaves.

Add all your 350 gr. (0,8 lb.) ground beef, 1 finely chopped onion, 1 clove garlic, 1/3 cup rice, 1/3 cup fine bulgur, 5-6 finely chopped spring parsley, 1 tbsp. Tomato paste, 1 full tsp. Sweet pepper paste, 2 tbsp. Margarine, 1 full tsp. Salt, 1 tsp. Black pepper in a container and knead about 5 minutes.

Pour 1/2 cup water to your stuffing and knead five minutes more to make it more homogeneous.

Cut your boiled into 3 or 4 according to their sizes.

Put 1 tbsp. of stuffing on your cabbage leave. First fold the sides and then roll it over.

Repeat the same for all your stuffed cabbage leaves.

Align some unusable cabbage leaves on a large pot.

Put your stuffed cabbage leaves firmly to the pot.

Pour over your 1 tbsp. Vegetable oil, Salt (if necessary), 1 tsp. Black pepper, 1 tsp. Sugar on your pot and put 3-4 tbsp. Margarine around.

Take a medium bowl to make your sauce. Add 1 tbsp. Tomato paste, 2 cloves garlic, 2 tbsp. Fresh lemon juice, Dried mint to your bowl and stir it with 3-4 cup water (according to stuffed cabbage leaves amount) until it combines very well.

The sauce level should be 2 fingers longer than your stuffed cabbage leaves level.

Pour your sauce over your pot and turn your pot around a couple of times so the sauce covers everywhere.

Put a plate on your pot, cover the lid and cook your stuffed cabbage leaves for about 45-60 minutes.

Check the water level occasionally.