Stuffed cabbage rolls

Rinse the rice and boil in salted water for 7 minutes until half-cooked. Drain and let it cool.

Cut out the core deeply. Lower the head into a large pot of boiling water and peel off the leaves one at a time as they soften. Shave down the thick ribs.

Use a fork and tongs to remove the leaves — the boiling water gives off scalding steam.

Finely chop the onions, grate the carrots and fry in 2 tbsp of oil for 5–6 minutes until soft. Set half aside for the sauce.

Mix the ground beef with the rice and the other half of the sautéed vegetables; season with salt and pepper.

Put 2 tbsp of filling at the base of a leaf, fold in the sides and roll up tightly.

Brown the rolls in the remaining oil, seam side down first, for 2 minutes per side. Pack them tightly into a deep pan.

Stir together the reserved vegetables, tomato paste, sour cream and 500 ml of hot water; season with salt. Pour over the rolls so they are almost covered.

Bring to a boil, reduce the heat, cover and braise for 45 minutes. Serve with the sauce. Done!

Cut one roll open: the meat inside should be grey, with no pink.