White cabbage is one of the most important vegetables in Ukrainian cuisine. You could almost call it a cornerstone of the diet in Ukraine. Everyone who cultivates a piece of land also grows white cabbage on it. It is processed not only into cabbage rolls, but also into soup or pickled.
Cut the stem from the cabbage head, remove the outer wilted leaves.
Put the head into boiling water. When the outer leaves become soft, remove the head and peel off the leaves. Return the cabbage head to the water, soften the outer leaves and peel them off. Continue in this manner until all cabbage leaves are detached. Rub the leaves dry and spread them out on a kitchen towel Half-cook the long-grain rice. In the meantime, peel and chop onions, clean carrots and grate coarsely. Mix the long grain rice, minced meat, the onions, half of the salt, pepper, carrots and soup cubes, season. Loosely fill the cabbage leaves with this mixture and place the cabbage rolls tightly packed next to and on top of each other in a large casserole.
On each layer 2-3 bay leaves and a little of the grated carrots form. Stir the sour cream with the paradeis pulp, salt, water and pepper, pour over the cabbage rolls and steam in a heated oven at 140 °C (convection oven 130 °C ) for about 75 minutes. Serve immediately. Tip: * For recipes in which the long-grain rice is cooked halfway at the beginning, use the