Products Needed:
1 coarse head of white cabbage, about 4 lb (2 kg) 6 tbsp butter 4 cups sour cream sauce with tomato sauce ( see the recipe) greens 6-7 carrots 3-4 onions 3 tomatoeses 1/2 lb (250 gm) sweet pepperor eggplants 1/2 cup rice 5 eggs, boiled 6 tbsp margarine or butter
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Directions: Clean cabbage, take off stem and boil in salted water until half-ready. Break into separate leaves and cut off hard parts.
Prepare ( vegetable stuffing).
Put the largest leaves stalks up on soaked cheesecloth, put the prepared forcemeat over the leaves, leaving about 1 inch (2-3 cm) edges free. Put smaller cabbage leaves over the forcemeat and proceed the same way stuffing. Insert uncovered core of a cabbage in the middle of the construction. Pull the cloth edges together making the cabbage initial shape and refrigerate it for 20 minutes.
Put the cabbage in large greased baking pan, remove the cloth carefully and fry the stuffed cabbage in an oven at 360oF (180oC) until crisp, then cover it with sour cream sauce with tomato and bake again until crisp.
Serve the cabbage on a round serving platter, cut into portions and garnish with greens.
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