To prepare the cabbage - cut the stalk (in Savoy cabbage it is very small, cut easily), lower the cabbage into boiling salted water literally for 2 minutes, it quickly becomes soft.

While the cabbage cools, onion cut into cubes, carrots grate on a coarse grater, in a slow cooker in the mode of Roasting/Frying lid open to pipeservice, it takes 3-4 minutes. Half passerovannym vegetables to put in the stuffing, there also add rice, salt and spices to taste.

In a slow cooker in the remaining vegetables add the tomato paste and another minute to stew in the mode of Roasting/Frying (lid open).

Wrap the stuffing in cabbage leaves and spread on the bottom of the slow cooker over the vegetable "pillow". If the base sheet is very thick, the thicker part must be carefully cut. Savoy cabbage is soft, cut easily. Put 1 tbsp of sour cream and pour enough water (I usually pour into the slow cooker with hot water, it's faster in preparation), close the cover, turn the mode Suppression/Pilaf for 30 minutes. If You multivarka-cooker, then in the same mode, but with the valve closed for 20 minutes.

Upon completion of the program the finished dish looks like this in a slow cooker...

... and so the dish, gravy and sour cream.