Stuffed dumpling

1,5 kg white & redhead cabbage

750 g pulp beef

200 g onions

80 g rice

90 g ghee

greens

black pepper

salt

For the sauce:

400 g sour cream

40 g wheat flour
what kind of flour should I choose? we'll show

400 g cabbage broth

80 g liver

Remove the stalks and boil the cabbage until soft in salted water. Divide the lettuce leaves, thickening of the cut.

Cook rice in boiling salted water. Onion chop and fry in butter.

Meat chop and combine with onion, rice, salt and pepper, stir.

Put the minced meat in cabbage leaves, wrap them, giving a cylindrical shape.

Dry flour (no color change), allow to cool, dilute broth or broth, add salt, pepper and sour cream, cook for 5 minutes stirring constantly boil down tomato puree to ? the initial volume, to combine with sour cream sauce and boil.

Lay the cabbage rolls on a baking tray greased with oil, roast in the oven, pour the sauce and bake until crust formation at a temperature of 230 degrees.

To make ready stuffed with herbs and serve.