Cabbage Rolls (Holubtsi)

Cut the core out of the cabbage head, dip it into salted boiling water for 3-5 minutes, and peel off the leaves one by one as they soften; trim the thick central rib from each leaf.

Rinse the rice and boil it in salted water until half-cooked (7-10 minutes after it comes to a boil), drain in a colander and let cool.

Finely chop the onion, grate the carrot, and sauté them together in oil for 5-7 minutes until soft and golden.

Combine the ground meat, cooled rice, sautéed vegetables, minced garlic, salt and black pepper into a uniform filling.

Place 1.5-2 tbsp of filling on each cabbage leaf, fold in the sides and roll up tightly into a roll.

Arrange the cabbage rolls seam-side down, packed tightly in rows in a heavy-bottomed pot.

Mix tomato juice with water and sour cream, season with salt, and pour over the cabbage rolls so the liquid fully covers them; add a bay leaf.

Bring to a boil, reduce the heat to low, cover with a lid and braise for 50-60 minutes until the rice is done and the cabbage is tender. Serve hot with sour cream.