Stuffed with quince and rice

1 glass boiled rice

1 cabbage cabbage

1 quince

1 carrots

1 onions

1,5 glass sour cream

1 tsp. wheat flour
what kind of flour should I choose? we'll show

2 tbsp. chopped parsley

salt

Cut the stalks and boil the cabbage until soft in salted water, disassemble the leaves, thickening to beat.

Onion cut into half rings, carrot strips, fry in butter.

Peel the quinces and cut it into cubes, boil until tender in water, drain in a colander.

To connect quince, rice, onion, carrot and parsley, add salt and stir.

The meat is put on the cabbage leaves, roll them envelopes, fry the cabbage in vegetable oil.

Sour cream, bring to boil, add the dried flour, simmer for 15 minutes

Arrange greens and submit the finished stuffed with sour cream.