Stuffed potatoes

Ingredients:
⅓ cup water
⅓ cup uncooked white rice
8 cabbage leaves
1 kilo ground beef
¼ cup chopped onion
1 egg, lightly beaten
1 can tomato paste, tomatoes, minced meat
1 teaspoon salt
¼ teaspoon black pepper

Directions:
Bring ⅔ cup water and white rice to a boil in a pot. Reduce heat to low, cover and simmer until rice is tender and water is absorbed, about 20 minutes. Meanwhile, put salted water in a large pot and boil. Add kale leaves and cook 2 to 4 minutes or until tender; At
In a large bowl, combine ground beef, 1 cup cooked rice, chopped onion, lightly beaten egg, 2 tablespoons tomato paste, salt, and pepper. Mix well.
Spoon about 2 tablespoons of the beef mixture into each tenderloin. Fill one end of the leaf with the mixture, roll it and place the tip to fill the inside.
Place the stuffed kale rolls in a large skillet over medium heat. Pour the remaining tomato sauce over the rolls. Cover and bring to a boil, then reduce heat and simmer for about 40 minutes, stirring and brushing frequently.