A method of preparing
Chop the onion and fry in oil. Cook the rice al dente. Mix the meat, rice, onion, egg, salt and pepper in a bowl. Cut out the cabbage-stump and cook the cabbage for a while. Gradually remove the leaves. Cut their thick nerves. Put the stuffing on leaves, wrap the edges of leaves inside and shape in rolls. At the bottom of the pot put the cabbage leaves, place the rolls tightly and pour the broth of cabbage. Boil until tender under the cover. At the end of cooking sauce can be seasoned with flour stirred with tomato concentrate and sour cream.