Chop onions and fry them over medium heat on butter with lard.

Put rice, ground pork and beef, garlic, salt, pepper and onion in one bowl and mix them together.

Core the head of cabbage and boil it for about 5 minutes. As soon as the cabbage will lose the leaves you can start taking them out. Remember: remove 1 leaf at a time and be careful so you don’t break them.

Fill the cabbage leaves with rice-meat mixture.

Fold them over horizontally and then bring in the sides of leaf to make a pocket – like shown on the picture.

Put them together with a bullion into pressure cooker (max 5) and cook them for 20min.

As soon as all rolls are cooked make from the rest of the bullion tomato sauce by adding tomato paste, sour cream, salt and pepper.