Arianna

1 large soured cabbage or one large cabbage and sour kraut*, 1 3/4 lb/750 g ground meat (mixture of pork and beef is recommended), 4 large onions, 2 tablespoons rice, 3 tablespoons lard, 5-6 tomatoes or 1 tablespoon tomato sauce, salt, pepper, 1 qt/1 l sour cream Grind the meat with a raw onion. Place in a bow and mix with rice, pepper, salt and finely chopped onion slightly fried in two tablespoons of lard. Mix everything well. Core the cabbage cabbage leaves, one by one, so that they do not ittle meat in each cabbage piece and roll in. The smaller the rolls are, the tastier they are. Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage, then a layer of thinly sliced tomatoes. Do this then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices or add tomato sauce. Add a heaping tablespoon of lard, pour the borsh and let simmer on top of the range for 30 minutes. Then place in the oven so that the liquid is reduced. Serve with sour cream. a heaping tablespoon of lard, pour the borsh and let simmer on top of the range for 30 minutes. Then place in the oven so that the liquid is reduced. Serve with sour cream.* When soured cabbage is not available, use cabbage leaves scalded in water and sour kraut in stead of chopped (julienned) cabbage.