Cabbage wash, disassemble on inflorescences and fill with boiling water for 5 minutes. I added a couple of Bay leaves in order to avoid a strong cabbage smell. But this can not be done.

Cheese mash well with a fork to avoid lumps. If you got a highly granular, you can wipe through a sieve. Finely chop the greens. I have this time was the dill, Basil and mint.

Combine the cheese with herbs, salt, pepper and all mix well again.

Begin to fill the pots. On the bottom of the pot pour a tablespoon of vegetable oil, spread a layer of cabbage, sprinkle with salt and pepper a bit.

On top of the cabbage spread a layer of cottage cheese stuffing. Continue alternating cabbage and cottage cheese almost to the top of the pot.

I did two layers of cabbage and cheese. The last layer pour sour cream. I got a very thick cream and I threw her a little milk. In the fill added salt, pepper and Italian herbs.

At the last moment before the fill, I thought the dominant white color is boring and I added another half teaspoon of paprika and taste, and color. :)

Close the pot with a lid and put in preheated oven (I really do not warm up, so as not to risk the ceramics, and exhibit the desired temperature when the pots inside). Bake at 180 degrees for 20-30 minutes, until tender cabbage. When the cabbage is ready, take out the pots and sprinkle the top with grated cheese. Already, without closing the lids, return to the oven for another 2-3 minutes until Golden brown.