Stuffed Cabbage with Gravy

Prepare the cabbage by making shallow cuts or removing the entire core, depending on your preference. Fill a large saucepan with water and bring it to a rolling boil. Cook the cabbage in boiling water, stirring occasionally, until it becomes tender and soft, typically taking 15 to 20 minutes. Drain the cabbage and let it cool down.

Next, prepare a saucepan by filling it with 1 1/2 cups of water and adding rice to the mixture. Bring this combination to a boil, then reduce the heat to a lower temperature and cover the saucepan. Simmer until the rice is cooked through and has absorbed all the liquid, usually taking 20 to 25 minutes.

Heat a skillet over medium heat and add 2 tablespoons of oil. Cook half of the onions in hot oil until they are soft and translucent, approximately 5 minutes. Transfer the cooked onions to a large bowl. Add the cooked rice, ground beef, ground pork, salt, and pepper to the bowl with the onions. Mix everything together using your hands until it is well combined.

Take a cabbage leaf and lay it flat on a surface. Place 1 tablespoon of the filling mixture at the base of the leaf. Fold in the bottom edge and roll up the leaf to form a tight cylinder. Repeat this process with the remaining cabbage leaves and filling.

Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Fry the cabbage rolls in hot oil until they are browned on both sides, typically taking 2 to 3 minutes per side. Transfer the cabbage rolls to a large pot and sprinkle with the remaining onion and grated carrots.

In a medium bowl, combine the tomato paste and sour cream until well mixed. Whisk in 1 cup of water to create a smooth sauce. Season the sauce with salt and herbs, then pour it over the cabbage rolls.

Cover the pot and cook the cabbage rolls over medium-low heat until they are cooked through and the sauce has thickened, usually taking about 45 minutes.