Cabbage rolls baked in sour cream with onions

Step-by-step cooking

1. Step 1:

   

   Boil the rice until it is half cooked and throw it into a colander.

2. Step 2:

   

   Finely chop two heads of onions and fry in sunflower oil until golden. Set aside.

3. Step 3:

   

   Take a large saucepan (such that cabbage fits into it), put cabbage in it, add a little (half a cup, no more) water, put it on fire and bring to a boil. Then remove the upper hard cabbage leaves, and put the head back in the pan and boil for another 5-10 minutes, until the water boils.

4. Step 4:

   

   Mix the minced meat and rice.

5. Step 5:

   

   Add the fried onion.

6. Step 6:

   

   Add salt, pepper and mix.

7. Step 7:

   

   Using a knife, separate the large cabbage leaves. Hard parts of the leaves are cut off.

8. Step 8:

   

   Spread a little minced meat on the edge of the cabbage leaf.

10. Step 9:

    

    Wrap cabbage rolls.

11. Step 10:

    

    We put the cabbage rolls in a cast-iron saucepan or a deep large baking dish.

12. Step 11:

    

    Cut the remaining 2 onion heads into rings and fry in oil until golden.

13. Step 12:

    

    Add sour cream, mix and bring to a boil over low heat. When it boils, add finely chopped dill.

14. Step 13:

    

    Salt, add water, bring to a boil and cook for another 5 minutes.

15. Step 14:

    

    Pour cabbage rolls with the resulting sauce. We put the form with cabbage rolls in an oven preheated to 190 degrees and bake for about 90 minutes (until ready).

16. Step 15:

    

    Serve cabbage rolls hot with sour cream sauce.