"prakes" (meat cabbage rolls)

Remove the upper leaves from the cabbage, cut out the gruel. Blanch in salted boiling water until softened, drain the water. Let the cabbage cool, disassemble into leaves, beat off the stems. Boil rice. Boil the meat, pass through a meat grinder, add rice, sautéed onions, egg, salt, pepper and mix well. Put the minced meat on the cabbage leaves, wrap with an envelope and roll. For the gravy, spread the strained breadcrumbs and gingerbread with strained hot broth, add tomato puree, citric acid, pepper, sugar and cook for 10 minutes. Fold the cabbage rolls into a saucepan, pour over the gravy to barely cover and cook under the lid until tender.