Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 kg Cabbage 8 tb Sour Cream
250 ml Millet 2 tb Butter
50 g Salt Pork 2 c Water; or broth
2 Carrots -as needed
1 Onion Hot Peppers
2 tb Flour Salt; to taste
4 tb Tomato Paste

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 (julienne will work on the carrots) 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.

ALTERNATE: Put cabbage rolls in a large baking pan, make the sour
cream dressing without thinning it, cover the rolls and bake at 325o
for about an hour. From the kitchen of: Oksana Rukhnitskiya, Brovary,
Ukraine 1992

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