A method of preparing
Cut out the cabbage-stump, boil the cabbage, drain and separate the leaves and cut or smash their thick nerves. Cook the rice. Fry the onions in oil, mix with meat and rice, season with salt and pepper. Put the stuffing on leaves, roll up in small cabbage rolls and place in a heat-resistant dish, sprinkling each layer with grated carrots. Pour 2 glasses of boiling and salted water and bake until the water evaporates.To the sauce and the chopped, fried onion put the tomato concentrate, pour 2 glasses of hot water, add a cube broth, cream, spices, and boil. Pour cabbage rolls with sauce, cover and still bake for 15 minutes.