Pork Cabbage Rolls

Combine with pork, bacon, rice, 1 bunch of dill and 2 tablespoons tomato paste.

Season and combine well using hands.

Divide into 10 portions.

Pat-dry blanched cabbage leaves and cut in half, discarding the thick the veins running down the centre.

Place a portion of meat mixture on the bottom of each leaf, fold in sides, then roll up to form a parcel.

Place rolls seam side down in a single layer in a heavy based casserole dish.

Whisk stock, sour cream, tomato puree, soy sauce, remaining tomato paste and remaining dill and pour over rolls.

Lay remaining bacon over the top, cover with foil and bake at 180C for 50 minutes or until the rice is tender.

Remove foil for the last 10 minutes.

Serve warm or cold with braising juices and bacon.