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.