Stuffed Cabbage Rolls in a Sour Cream Sauce

1 large head of cabbage
500 g pork mince (or chicken, turkey or beef)
1 cup cooked rice
1 medium onion, chopped finely
salt & pepper

For a sauce:
1 cup of water
2 tbsp flour
2-3 tbsp sour cream or yogurt
salt, pepper

Core the center of the cabbage.
Carefully place the cabbage in a large pot of boiling water.
Remove the outer leaves as they become tender being careful not tear them.
In a large bowl mix together the meat, rice, eggs, onion, salt & pepper.
Place about 1 tbsp mixture at stem end of each leaf & roll the leaf around the filling, tucking in the sides.
Secure the rolls with toothpicks or thread.
In large pot brown the rolls on all sides.
Add hot water as needed to keep rolls just covered with liquid, bring to a boil, reduce the heat, then cover & simmer ca 40 min.You can also cook it in the oven.
If you used the thread to secure your cabbage rolls, then try to remove them now before making the Sauce:
Mix together all the sauce ingredients, season & pour over the cabbage rolls. Heat until sauce thickens.

Best if served with boiled potatoes or mash.

There are  many variations & recipes for stuffed cabbage, I just described my recipe that I love the most.
The most important part of stuffed cabbage is the meat. Everyone has their own opinion about the type of meat to use & usually go with ground beef. I use pork which adds a bit more flavor & is really tender after cooking.
Though this is a very easy recipe, it takes some time to prepare & cook, but in the end, make them once & you'll be asked to make them again & again.

I also found very helpful video to show how to prepare the cabbage rolls: