Make the meatball mixture

• Grate the peeled carrot and potato straight into the ground beef.
• Add the finely chopped onion, parsley, paprika, salt, black pepper, cumin and a drizzle of oil.
• Mix everything together by hand until well combined, then form small balls.

Start the rice

• Put the washed and drained rice in a pot with the water, a drizzle of oil and salt.
• Bring to a boil.

Build the base

• Heat oil in a large pot over medium heat.
• Cut the sliced onion straight into the pot and sauté until golden.
• Add paprika, salt and black pepper.

Cook the meatballs

• Roll the meat mixture into small balls and place them straight into the pot.
• Cover and cook, without moving them too much.

Simmer the rice

• Once the water and rice are at level, cover, lower to a simmer and cook.

Add the vegetables and sauce

• Peel and chop the carrots, then add them to the pot.
• Add the frozen corn and frozen peas.
• Mix the tomato paste, sugar and water, then pour it over.
• Cover and cook.

Make the cabbage salad

• Shred the purple cabbage and grate the carrot.
• Grate the garlic cloves.
• Add the white vinegar, oil, salt and sugar, then mix well.

Serve

• Serve the meatballs, vegetables and rice with the cabbage salad on the side.