TRENDrakó All-Time Favorite Layered Cabbage

Separate the cabbage into leaves, cut out the tougher (core) parts, then place them in enough broth to cover. Once cooked, drain the liquid and let it cool.

Peel and dice the onion, then sauté until translucent in lard (or oil). Remove from heat, stir in the paprika, and season with salt.

Return to heat, add the minced meat, and sauté over medium heat until it turns white and crumbles. Once softened, season with pepper.