Regular Cabbage Rolls

Description
In Romanian: Sarmale cu varza dulce

Ingredients

 * 1 large cabbage
 * 1¾ lb / 750 g ground meat (mixture of pork and beef is recommended)
 * 4 large onions
 * 2 tablespoons rice
 * 1 bread slice
 * 3 tablespoons lard
 * 5 - 6 tomatoes or 1 tablespoon tomato sauce
 * salt
 * pepper
 * chopped dill
 * 1 qt / 1 l Borscht
 * sour cream

Directions

 * 1) Grind the meat with the crustless bread slice (previously soaked and squeezed dry) and a raw onion. Place in a bowl and mix with rice, dill, pepper, salt and finely chopped Onion slightly fried in two tablespoons of lard.
 * 2) Mix everything well. Core the cabbage with a sharp thin knife and then blanch it with borsh. Then carefully remove the cabbage leaves, one by one, so that they do not tear.
 * 3) Cut larger leaves in 2 or 3 and then place a little meat in each cabbage piece and roll in. The smaller the rolls are, the tastier they are.
 * 4) Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made.
 * 5) The last layer must be tomato slices or add tomato sauce. Add a heaping tablespoon of lard, pour the borscht and let simmer on top of the range for 30 minutes.
 * 6) Then place in the oven so that the liquid is reduced.
 * 7) Serve with sour cream.