Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 3/8 lb Cabbage
1 c Millet
1 3/4 oz Salt Pork
2 Carrots
1 Onion
2 tb Flour
4 tb Tomato Paste
8 tb Sour Cream
2 tb Butter
2 c Water; or broth
-as needed
Hot Peppers
Salt; to taste

Pour boiling water over a head of cabbage with the stem removed.
Separate leaves from head and trim the veins. Dice the onions and
carrots fine and saute until the onions are starting to brown. Wash
the millet well, cover with water and bring to a boil. Strain and
combine with chopped salt pork, carrot/onion mixture peppers, salt
and the raw eggs. Mix thouroughly with your hands, then place
portions of the mixture onto the cabbage leaves, roll tightly and
tuck in the ends. As you finish rolling the cabbage rolls, put them
into a dutch oven, and add the sour cream dressing, boil thoroughly
strain, salt and serve. SOUR CREAM DRESSING: Brown the flour in the
butter. Add the tomato paste and the sour cream and some of the broth
from the millet. ALTERNATIVE: Put cabbage rolls in a large baking
pan, make the sour cream dressing without thinning it, cover the
rolls and bake at 325 F for about an hour.

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