1. Soak the prunes and raisins in lukewarm water for 30 minutes. 2. Separate the cabbage leaves, blanch in a little warm water, drain and leave to cool. 3. Mix the ground meats with the rice, salt, and pepper. 4. Place 4 tbsp of the mixture on each cabbage leaf, roll up and tie with kitchen string. Fry each cabbage roll on all sides in the butter. Place the rolls in a flameproof dish. Remove string. 5. Beat 1 cup of the sour cream with the flour, and add with the raisins and prunes to the pan juices, boil briefly, and pour over the rolls. 6. Cover and simmer for 35 minutes. 7. Mix remaining sour cream and dill. Serve with cabbage rolls. ---------------------------------------------------------------------------
Nutrition
Ingredients
