3 lb. head of cabbage
3 chopped onions
1/4 c. rice
1 lb. ground beef
1 tsp. salt
Black pepper
3 med. tomatoes
1 tbsp. flour
1/2 c. sour cream
1/4 c. fresh dill

Drop cabbage head into a large pot of boiling water and let it cook briskly for about 10 minutes. Remove cabbage and carefully peel off the limp leaves. Return head to boiling water and repeat the process.

Cook the rice. Melt butter (2 tablespoons) over high heat in skillet and add onion and cook until soft. Transfer them to a large mixing bowl and add the cooked ground beef, rice, salt, and pepper. Mix together and add dill. Wrap cabbage leaves around filling. Place in roasting pan, cover and cook for 45 minutes at 325 degrees.

Fry onions and tomatoes. Stir in sour cream, a teaspoon at a time and simmer. Pour the sauce over the cabbage rolls 15 minutes before removing from the oven.