Cabbage Rolls Braised in Sour Cream

Wash and peel the carrots, then coarse grate them.

Peel the onion and dice it finely.

Boil the shirataki rice.

Sauté the onion and carrots in a skillet, then let cool.

In a bowl, combine the minced meat, rice, and sautéed vegetables, season with salt and pepper, and mix well.

Wash the napa cabbage and trim off the tough bottom stem.

Bring water to a boil in a saucepan, dip the cabbage stem-side down into the boiling water, and cook for 60 seconds.

Separate the cabbage leaves, place a small portion of the filling in the center of each, and carefully roll them up, tucking in the sides securely.

Arrange the cabbage rolls in a pot, adding the bay leaf and whole peppercorns.

Mix the sour cream with the tomato paste and pour the sauce over the cabbage rolls.

Simmer on low heat, covered, for about 60 minutes.