Regular Cabbage Rolls

Description
In Romanian: Sarmale cu varza dulce

Ingredients

 * 1 large cabbage,
 * 1 3/4 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 Borsh,
 * 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 borsh 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.