Lazy Cabbage Rolls

Rinse the short-grain rice and boil it in plenty of water for 12 minutes, drain through a sieve and rinse under cold water.

Slice the cabbage thinly into short, narrow strips, pour boiling water over it for 5–7 minutes, then drain and squeeze out lightly.

Run the meat through a grinder together with the onion and garlic.

In a deep bowl, combine the ground meat, cabbage, cooked rice, onion, garlic, salt and pepper, mix thoroughly and work the mixture until it's firm.

Using wet hands, form 6 rolls, place them in a greased baking dish and bake at 170°C for 15 minutes.

For the sauce, blanch the tomatoes, peel them and blend until smooth (or grate them on a box grater).

Mix the tomato purée with sour cream, salt, sugar, pepper and khmeli-suneli.

Remove the rolls, pour the sauce over them, return to the oven and cook at 170°C for 20–25 minutes.