Gombovtsi

Instructions

1. Remove the core of the cabbage, dip it whole in salted boiling water for 5 to 8 minutes, then detach the leaves one by one, draining them.
2. Rinse the rice and cook it for just 10 minutes in boiling water: it should stay firm. Drain it.
3. Mix the minced meat, rice, egg, finely chopped onion, salt and pepper to make the filling.
4. Cut out the thick part of each leaf, place 2 tablespoons of filling at the base and roll tightly, folding in the sides.
5. Fry the sliced onion and grated carrot in the oil for 8 minutes, add the garlic, then the tomato paste and crushed peeled tomatoes.
6. In a casserole, spread half of the sauce, arrange the tight rolls side by side, then cover with the rest of the sauce, the bay leaf and hot stock.
7. Cover and simmer very gently for 1 hour 30, checking that the liquid does not dry out.
8. Serve hot with a spoonful of smetana and some dill, with rye bread.