Ingredients

Method

Rinse the rice under cold water until the water runs clear. Cook according to package instructions until it's halfway done. Drain and set aside.

In a pan, sauté the chopped onion in vegetable oil until it becomes translucent.

Mix the sautéed onion with the minced pork, half-cooked rice, salt, and pepper.

Carefully detach the cabbage leaves and cut out the thick central vein if necessary.

Place a spoonful of the meat and rice mixture on each cabbage leaf and roll them tightly.

Layer the cabbage rolls in a pot, adding the bay leaf and canned tomatoes between layers.

Cover with water and simmer for about 2 hours, adding more water if necessary.

Serve hot, garnished with fresh dill and thyme, and a dollop of sour cream.