Golubtsy

Method

Blanch the whole cabbage in salted boiling water for 10 minutes until leaves soften, then carefully peel away whole leaves and set aside. Cook the rice until just tender, then mix with the minced pork, minced beef, sauteed onion, garlic, salt and pepper. Place roughly 2 tablespoons of filling on each cabbage leaf, fold in the sides and roll tightly from the base upwards. Arrange the rolls seam-side down in a baking dish, then combine the beef stock, tinned tomatoes, tomato puree and sugar to make the sauce, pour over the rolls and cover with foil. Bake at 180°C for 1 hour and 15 minutes, then remove foil and cook a further 15 minutes. Just before serving, stir the soured cream through the sauce or dollop on top of each roll.