Mix together the minced pork, rice, salt, pepper, paprika, finely chopped onion, garlic and lard. Steam the vine and cabbage leaves and then leave to cool. Spread out the cabbage and vine leaves and place a spoonful of the rice and pork mixture in the centre of each leaf. Fold the leaves over the stuffing to form small rolls, making sure the stuffing is totally enclosed. Lay the stuffed cabbage and vine leaves in a saucepan and pour over water mixed with tomato puree to cover. Cook for about 40 minutes until the rice is tender, adding extra water when necessary.

Serve the stuffed cabbage and vine leaves hot with drizzled with sour cream and some freshly baked bread to mop up the juices.