Golabki

Method

Core the cabbage and blanch whole in salted boiling water for 10 minutes until leaves are pliable, then carefully separate the leaves and lay flat. Cook the rice until half-done, then mix with the raw pork, sautéed onion, garlic, salt and pepper. Place a spoonful of filling on each cabbage leaf, fold in the sides, and roll tightly into a parcel. Arrange rolls seam-side down in an oiled baking dish, then pour over a mixture of beef stock, tomato passata, tomato puree, and bay leaves. Cover with foil and bake at 180°C for 1 hour, then uncover and bake for a further 15 minutes. Serve hot with a generous dollop of soured cream.