Chop the onion finely and fry in fat until golden colored. Add the cleaned and washed rice, stir several times, sprinkle with paprika, pour 1/2 cup hot water and add salt. After uptake of water is removed from heat and allowed to cool. Add the meat, pepper and salt to taste. Cabbage leaves are cleaned of rough parts and put them in a little of the stuffing. Shrinking small dolmas, which rank in a saucepan, pour water, enough to cover, and cook on low heat until ready. Optional end of cooking can add a bit of cabbage juice.