1 lg. cabbage
1 lb. minced steak
1/2 c. short grain rice
1 onion, finely chopped
1 tbsp. chopped parsley
1/2 c. water
Salt & pepper
2 tbsp. sour cream

SAUCE:

1 c. finely chopped onions
2 tbsp. olive oil
2 tbsp. tomato paste
1 tbsp. flour
1 1/2 c. water
Salt, pepper & sugar

Remove 12 outer leaves from cabbage, being careful not to break them. Keep the tight center leaves for other purposes. Blanch leaves in boiling salted water for a few minutes, drain and cool.

In a bowl, mix the minced steak, rice, onion, parsley and water, season to taste. Place some filling on each cabbage leaf and folding the ends in, roll up neatly. Place seam side down in an ovenproof casserole dish. Make sauce and pour over rolls. Cover and cook in a moderate oven for 1 1/2 hours. Add sour cream to casserole just before serving.

Sauce: Saute onion in oil until transparent, add the tomato paste and flour. Stirring continuously, pour in the water and season to taste with salt, pepper and sugar.