Into a large pan, bring water to boil on medium high heat, add the cabbage leaves and blanch them for about 4 minutes until they are pliable, remove from water and drain.

Blanch carrots for about 4 minutes, remove from water and drain.

Into a large bowl, add the ground beef, egg, minced garlic cloves, herbs, salt, pepper and paprika, chop the small leaves from the heart of the cabbage and add them, press the bread into your hands to remove the milk, crush it and add to the ground beef, mix all the ingredients until well incorporated.

To taste, cook a little bit of the mixture into microwave and adjust seasoning.

Preheat your oven to 390°F (200°C).

Lightly spray a bread mold with cooking spray, line bottom and sides of mold with the largest and prettiest cabbage leaves, letting them hang over the edges of mold of about 6 inches (15 cm).

Add a layer of ground meat mixture (we are going to add 4 layers of meat).

Cover with a layer of cabbage leaves.

Again, a layer of ground meat mixture and a layer of cabbage.

Arrange carrots in the center of pie, then proceed layering meat and cabbage leaves for two more layers.

Cover the last layer with cabbage leaves and fold the leaves hanging on sides over the top.

Into the oven for about 50 to 60 minutes.

Caution: The pie will release a lot of water whilst cooking, get rid of the water before unmolding it! Then place a cooling rack over a baking pan, unmold the pie and drain it.