• cabbage rolls made from blanched and trimmed cabbage leaves wrapped in neat parcels around a mixture of minced beef and veal, chopped onion sautéed in butter, cooked rice and seasonings, the parcels placed seam side down in a deep oven dish and covered with a thickened sauce of concassée tomatoes, beef stock and sour cream, topped with bacon and baked open-topped at 180°C for 1 hour until the rolls are slightly browned. Rested for 10 minutes before serving.