• In a mixing bowl, add ground chicken thighs.
  2 lb chicken,
• Grate 1 onion into the bowl with chicken. Add sea salt, black pepper, tomato paste, and boiled rice to the bowl. Mix well together.
  ¼ cup white rice,, 1 onion,, salt,, pepper,, 2 tsp tomato paste
  
• In a pot filled with water, boil a head of cabbage for 1 hour (make sure to carve the core out before boiling). The cabbage will be soft.
  1 large head cabbage
  
• Carefully take each leaf from the cabbage. (If a leaf is too large, you can cut it in half.) Also, cut the harder part off.
  
• In the center of each leaf add 1 Tablespoon of the meat mixture. Fold the sides and then roll the long way, like an egg roll. Stack in a Dutch oven-pot or a regular pot. If you don’t have enough cabbage leaves, you could just make meat into meatballs and add to the pot.
  

For the sauce:

• Boil water in a kettle.
• Chop up 1 onion, grate the carrots, and chop the red bell pepper.
  2 carrots,, 1 onion,, 1 red bell pepper,
  
• In a pan, heat 2 Tablespoons of extra virgin olive oil.
  2 Tbsp extra virgin olive oil
  
• First sauté the onions for 2 minutes.
  
• Add to the onions chopped carrots, then sauté for another 2 minutes.
  
• Add to the onions and carrots the red bell pepper and 2 Tablespoons of tomato paste.
  2 Tbsp tomato paste
  
• Sauté for another 3-4 minutes.
• Add the sautéed vegetables over the cabbage rolls and add boiled water from the kettle, just enough to cover everything. Add salt and pepper to taste.
  
• Bring to a boil, then turn heat down to the lowest and cook for 1 hour. Serve hot!