1. |
Cook cabbage in simmering water for 20 minutes each side. In the mean time, prepare filling. |
2. |
Cook or half-cook rice to yield 3 cups. Mix with ground beef, grated carrot, diced tomato and onion. Salt and pepper to taste. Mix well. |
3. |
Peel 18 leaves off cabbage. Reserve the rest for something else. |
4. |
Place a couple tablespoons of filling in a leaf, roll like a burrito, place in pot. Continue with remaining leaves. |
5. |
Pour water into the pot. Simmer until cabbage is very soft and translucent; about an hour and a half. |
6. |
Serve in a shallow bowl with sour cream, chopped dill and parsley, and spoon over a bit of the cooking water. |
7. |
Caraway seeds may be cooked with the cabbage for taste and flatulence control. |