1. Add the ground meat together with salt, soaked garlic powder, ground sweet paprika, and pepper to a hot pan.

2. Stir and break the meat apart with a wooden spoon so it browns evenly.

3. Add the finely chopped onion and sauté until you get small pieces of meat and some browned bits.

4. At that point, add the rice. Cook it for a few minutes until it becomes slightly translucent.

5. Add the chopped cabbage leaves, sugar, and salt, then pour in the broth. Cover and cook for about 12–13 minutes, until the rice is done.

6. Season with additional salt to taste, then add the cornstarch mixed with water.

7. Bring to a boil and cook for another minute, then serve. You can serve it with mashed potatoes on the side.

Recipe: Ana Žontar