Here we go:
Ingredients
1 cup long grain rice
1 Lb ground pork
1 Lb ground veal or beef
1 Large onion minced
1 pinch salt to taste
3 tablespoons tomato paste
1/2 teaspoon dried dill weed
1/4 cup sunflower seed oil
1 medium head cabbage
The procedure is very simple.
Fry the onion in lard till it gets gold brown, then mix it in a bowl with the meat, rice, salt and pepper. Sour cabbage is already salty and too much salt in the meat mixture could ruin your meal. Carefully remove the cabbage leaves one by one, paying attention not to tear them. Depending on how big your cabbage is you need whole leaves or halves to make the rolls.
In a deep pot place the rolls in concentric layers. Cover with a layer of chopped cabbage, then pour the tomatoes. Repeat this till all rolls are set in the pot. The last layer is whole cabbage leaves and tomatoes. Add water to slightly cover the last layer of cabbage. Place on stove, bring to boil, and then reduce heat to low and continue boiling for at least four hours. Serve hot.
