Preparation:
When picking cabbage, you prefer soft cabbage when you squeeze it. If you use it for cooking, you can also choose hard cabbage. Wash the cabbage and chop it for cooking. Chop onions finely and cut aside. Put the olive oil and butter in the saucepan, toss the onion you cut into the butter once it has melted, and fry until it turns pink. Add the ground beef and fry the ground beef water until it is rolled and pulled again. Then add the paste and continue roasting for about 2 minutes. Put the cabbage and 1 cup of boiling water in the pot and close the lid. When the cabbage softens, add the spices and another glass of water. Place the pot on medium heat and cook until the cabbage is softened and juiced. After cooking, place on a serving plate, decorate with yogurt and paprika and serve hot. You can add yogurt and pulp.