Cook the cabbage head in salted water until half-done. Then cool it and chop.

Cook crumbly rice. Mince squids, mix with rice, add cabbage, sautéed onion, eggs, chopped greens, salt, pepper and stir up.

Shape wraps, put them on greased baking tray, sprinkle with oil and bake until brown crusts. Then pour them with sour cream, mixed with tomato paste and stew until done.

When serving, arrange the wraps on a platter, pour with the sauce from stewing and season with chopped greens.