Forcemeat mix with finely chopped onions and pre-boiled until soft rice. Salt, spices to taste

From the head Chinese cabbage cut off the stalk (don't know how to call this part)), carefully disassemble the leaves and put in a container of very hot water just a couple of minutes

To get the leaves, gently slice the back of each sheet and gently beat with a hammer for meat hard "skeleton"

Now to wrap it like regular cabbage rolls and fry on both sides, pour a glass of water and stew under cover with tomato paste and spices to taste for about 30 minutes max. If the rice was added raw, 40 minutes. Before roasting I usually pamaciau all stuffed with paper towels, otherwise, then an entire kitchen in oil))

Before serving, sour cream and greens. Bon appetit!!