# Put the vegetable oil into a pot and place the pot over medium heat. Make the oil hot. Then, add the
onion sliced into half circles in it and fry it.
# When the
onion softens, add
tomato paste and
pepper paste in it. When the smell of the paste goes away, add 4 cups of water in it. When it reaches to the boiling temperature, remove the pot from the stove.
# Meanwhile pick the
cabbage into leaves, and boil the leaves until they soften. Cut the softened leaves into pieces, each has 2x2 inches size.
# Put the ground meat, bulgur, grated
onion, black
pepper and salt into a deep bowl. Knead it until the mixture smoothens, you can add some water into the mixture if it is necessary during the kneading.
# Pick pieces, smaller than
walnuts, from the mixture and shape them as cylinders. Wrap the meatballs with boiled
cabbage leaves.
# Put half of the prepared mixture with
onion and paste into a separate bowl. Place the Nahna meatballs onto the remaining mixture in the bowl.
# Add the mixture, which you put into a separate bowl, onto the meatballs. Cover the lid of the pot. Turn the heat to low, when the mixture reaches to the boiling temperature over medium heat, and cook it for 20 more minutes.
# Rest it for half an hour, after removing it from the stove and serve hot.
