Stuffed Transcarpathian

Ingredients:

3 kg cabbage

1 kg pork loin

150 g lard

250 g bow

130 g sour cream

40 g tomato puree

pepper, salt

Head cabbage, cut out the core so that the sheets were not scattered. Put the cabbage in a pan of salted boiling water and cook on low heat for a few minutes. When the cauliflower has cooled, separate the leaves and on each cut thickness in the part. Meat cut into thin slices, repel, salt and pepper. On the sheet to place the slice of meat, smothered in fat bow, to bend with two sides and roll into a roll. At the bottom of the pan to put the lid of a smaller diameter, line it with cabbage leaves, add them to the cabbage, cover with cabbage leaves, cover with salted boiling water, add the remaining fat and cook over low heat for 1.5 hours Then add in the cabbage mixed with tomato puree sour cream and place in a hot oven for 30 - 40 minutes