Cabbage finely shinkuem and pour salted boiling water for 5 minutes (if the cabbage is tough then leave it for longer). Drain in a colander, lightly crush with a spoon to remove excess water.

Cabbage mix with rice.

Add lightly beaten egg (I have today, two small), one finely chopped onion, semolina, garlic (pressed in a garlic press) and season with salt and pepper.

Mix everything carefully. To form the meatballs and fry in vegetable oil on medium heat until Golden brown.

Fold the meatballs in a saucepan with a thick bottom or deep pan.

Meanwhile, make the sauce. The second chopped onion and grated carrot fry in vegetable oil with the addition of tomato paste (needs a little diluted with water). This time I replaced the pasta homemade tomato juice (about 50 ml). Put the sour cream (you can substitute cream), bring to boil and pour over the meatballs. Hold the dish under a cover on weak fire of 2-3 minutes. Ready. Bon appetit!