Recipe from Winiary's portal.

- homemade bullion: 500 ml
- white cabbage: 400 g
- tomato purée concentrated: 250 ml
- minced meat: 500 g
- rice: 0.75 glass (dry)
- semolina: 0.5 glass
- eggs: 2
- flour (to coat): 3 tbsp
- sour cream (optionally): 3 tbsp
- salt, pepper

1. Grate the cabbage or chop it very finely.
2. Cook the rice.
3. Mix the meat with cabbage, rice, semolina and eggs.
4. Add salt and pepper at your discretion.
5. Form 12 oval rolls, coat in flour and fry untill brown, then put in an ovenproof dish.
6. Mix bullion with tomato purée and pour the rolls.
7. Bake in oven for 45-50 minutes in 200°C. If rolls aren't fully covered then turn them upside-down after half of the time.
8. Optionally add the sour cream to the sauce.