600-700g ground pork (can use pork and beef mix) 1 large or 2 medium white cabbage heads 200g rice (I used basmati) 4 large carrots 800g onions 200g bell peppers 250ml sour cream 1 liter tomato juice or tomato paste with a similar consistency to tomato juice 1 teaspoon salt 1 teaspoon black pepper 100g butter vegetable oil immersion blender grater Let's start by preparing the cabbage leaves for the rolls. Cut out the core and place the cabbage head with the cut side up in a pot. Fill the pot with water and use a fork or another utensil to secure the cabbage head so that it doesn't fall over. When the water boils, wait a couple of minutes and start removing the leaves one by one, trying not to tear them. Periodically check the leaves at the base to see if they're loosening from the cabbage head. The leaves we need will run out at about the middle of the cabbage head. Next, remove the tough center vein from each leaf. For the filling, peel and quarter the onions. Heat vegetable oil in a pan and fry the onions until they form a brown crust. Add the butter and diced bell pepper and fry until the pepper is soft. Transfer everything to a deep container and blend until smooth. Grate the carrots and fry them in oil, then add them to the onion-pepper mixture. Add the ground meat, rice, salt, and black pepper, and mix everything well. Take half a cabbage leaf and place it in front of you with the thick end facing you. Place a tablespoon of the filling on the left edge of the leaf and start rolling it into a cone. Once the cone is formed, tuck in the edges of the wide side. Place extra cabbage leaves at the bottom of a pot in two layers. Arrange the cabbage rolls on top of the leaves. Mix the tomato juice, sour cream, and 600ml of water in a separate container (make sure the liquid covers the top layer of the cabbage rolls). Pour the mixture over the cabbage rolls, cover the pot with a lid, and bring to a boil. Reduce the heat to a minimum and cook for about 1.5 hours. Enjoy!

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