Stuffed cabbage

1 serving


peel the cabbage head, make a hole with a sharp knife on top and cut the cabbage round through it, leaving a layer of leaves about 2 cm thick. finely chop the cut cabbage, salt, let stand and squeeze the juice. then add raw eggs, cream, melted butter, pepper, sugar and, if the mass is liquid, ground crumbs. fill the minced meat with the head, close the hole with whole leaves, tie the cabbage with threads, put in a saucepan, salt, pour boiling water and cook. remove the head from the decoction, remove the threads, brown in the oven, and then cut into wedges and pour sour cream sauce