Pork Stuffed Cabbage Rolls

Melt butter in a frying pan over medium-high heat. Saute onion in butter until tender. Remove from heat and set aside to cool. When the onion is cool enough to handle, mix together the minced pork, breadcrumbs, egg, salt and pepper until well blended.

Place the head of cabbage in a large pot and add enough water to cover the cabbage halfway. Bring to the boil and cook for about 2 minutes. As the outer leaves become translucent and soft, remove them one at a time by peeling them off with a wooden spoon. Trim off the thick ribs at the leaf stem.

Preheat the oven to 170 C / Gas 3. Grease the bottom of a 23x33cm or similar sized baking dish and line the bottom with outer cabbage leaves. Lay a few more leaves on a clean work surface. Place a large spoonful of the pork mixture at the base of each leaf. Roll up towards the top. Repeat until filling is used up. Arrange the finished rolls over the leaves in the dish and pour in just enough stock to cover the rolls. Place extra cabbage leaves over the top.

Cover and bake for 1 hour in the preheated oven. When finished, drain off stock from the dish into a small saucepan. Whisk together the flour and soured cream. Gradually stir the soured cream into the stock. Cook over medium heat, stirring frequently until heated, about 5 minutes.

To serve, arrange cabbage rolls on a serving plate, cover with sauce and sprinkle with dill.