Stuffed cabbage rolls baked in sour cream and onions

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   Boil the rice until half cooked and drain in a colander.

2. STEP 2

   

   Finely chop two heads of onion and fry in sunflower oil until golden. We leave.

3. STEP 3

   

   Let's take a large saucepan (one big enough to fit the cabbage), put the cabbage in it, add a little (half a glass, no more) water, put it on the fire and bring to a boil. Then remove the top hard leaves of the cabbage, and put the head of cabbage back into the pan and boil for another 5-10 minutes, until the water boils away.

4. STEP 4

   

   Mix minced meat and rice.

5. STEP 5

   

   Add fried onions.

6. STEP 6

   

   Add salt, pepper and mix.

7. STEP 7

   

   Using a knife, separate the large cabbage leaves. We cut off the hard parts of the leaves.

8. STEP 8

   

   Place some minced meat on the edge of the cabbage leaf.

9. STEP 9

   

   Wrap the cabbage rolls.

10. STEP 10

    

    Place the cabbage rolls in a cast iron pan or deep large baking dish.

11. STEP 11

    

    Cut the remaining 2 onions into rings and fry in oil until golden.

12. STEP 12

    

    Add sour cream, stir and bring to a boil over low heat. When it boils, add finely chopped dill.

13. STEP 13

    

    Add salt, add water, bring to a boil and cook for another 5 minutes.

14. STEP 14

    

    Pour the resulting sauce over the cabbage rolls. Place the form with cabbage rolls in an oven preheated to 190 degrees and bake for about 90 minutes (until ready).

15. STEP 15

    

    Serve the cabbage rolls hot with sour cream sauce.