1. Finely chop the onion. Select the multicooker frying or sauté programme. Once hot, add the oil and onion. Fry for 1 minute.

2. Rinse the rice very thoroughly and add to the multicooker. Fry for 1 minute until translucent. Add the paprika, stir and immediately pour in 100–120 ml warm water.

3. Cook until the rice absorbs the water. Add the spices, stir and add the minced meat. Switch off the multicooker and mix the meat thoroughly without cooking it.

4. Cut the tough rib out of each sauerkraut leaf with a V-shaped cut. Put 1–2 tbsp filling in the centre, using more or less according to the size of the leaf.

5. Fold the leaves around the filling to make cabbage rolls.

6. Line the multicooker base with the ribs cut from the leaves and arrange the rolls on top. Pour in 250 ml sauerkraut brine, then water to the level of the rolls. Sprinkle with 1/2–1 tsp paprika and 2–3 tbsp oil.

7. Weigh down the rolls with a plate so they do not open. Close the multicooker and select the cabbage-roll programme. Serve hot once cooked.

8. The same recipe can also be cooked on the soup programme in any multicooker.