White cabbage 1 head, pork pulp 500 g, onion 3 heads, pork fat 200 g, meat broth 1 cup, 3 eggs, butter 50 g, sour cream 250 ml, salt and pepper to taste.

Choose a head of cabbage with good leaves, remove the stalk, dip in boiling water for a few minutes, cool under running water and disassemble into leaves. Pass the meat through a meat grinder and mix with finely chopped onion sauteed in heated fat and fry together for 15 minutes. Remove from heat, salt, pepper, add eggs and mix well. Lay 3-4 cabbage leaves on a clean napkin, thickening outward, and put the cooked minced meat in the middle and give the leaves a head shape with a napkin. Make five such servings, put in a greased stewpan and put in the oven. After 10-15 minutes, pour the broth into the saucepan and keep in the oven for another 30 minutes, then pour the cabbage with sour cream and leave in the oven for another 10 minutes. Serve hot with butter.