|
Mix the minced meat with minced onion and with the slice of bread previously soaked in water and squeezed until dry. Add rice, salt, pepper, dill and mix well.
Core the cabbage with a sharp thin knife. Remove the cabbage leaves, one by one, carefully so that they won’t tear. Cut larger leaves in 2 or 3, then place a small amount of meat mixture on each cabbage piece and roll in.
Place a layer of rolls in the large pan, then cover with a layer of julienned cabbage and sprinkle with thyme. Repeat until all the rolls are placed inside the pan.
Add tomato sauce on top and 2 tablespoons of lard, pour water to cover and let it simmer on the stove for 30 minutes. Then place the pan in the oven and let it cook at slow fire until the rolls are cooked inside and the sauce has reduced. Serve them hot with sour cream.
|