Cabbage Rolls

For the cabbage rolls, blanch 8 large cabbage leaves in salted water for three minutes and place in cold water.

Drain and gently pound the thick leaf veins with meat tenderizer.

For the filling, cut 300 g of cabbage into thin strips. Roast in hot oil for about 4 minutes, remove from heat.

Use remaining cabbage elsewhere.

Set aside 2 tablespoons potatoes. Mix remaining potatoes with roasted cabbage, sour cream, cheese, parsley, garlic and caraway seeds, season with salt and pepper.

Top cabbage leaves with filling, fold in side edges and roll cabbage leaves tightly.

Place in roasting pan, pour soup over, salt, pepper and steam, covered, at 180 degrees for 50 minutes on medium heat.

Remove the roulades. Puree the gravy with potato cubes and sour cream. Serve the cabbage roulades with the sauce.

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