Stuffed cabbage and leeks with rice

Ingredients:

500 g cabbage

200 g leek

200 g rice

100 g parsley (green)

100 g sour cream

100 g vegetable oil

Salt - to taste

Leek and parsley washed, cut into small pieces and saut in oil. Shred cabbage (preferably cut chaff), pour boiling water and let stand, covered to cool, then squeeze. Wash rice, pour over boiling water and soak in it to cool, then discard in a sieve. Mix rice with cabbage and saut greens, add sour cream, salt. Form cabbage, put in a saucepan !, with a thick bottom, pour salted boiling water and simmer, covered over low heat until tender (about 30 minutes). You can pour the tomato sauce. Serve with sour cream or cream sauce.