Golubtzy

Remove the core from the cabbage, being careful not to tear the leaves.

Place the whole head of the cabbage into boiling water and allow to come to a boil. Simmer for 8-10 minutes to soften the leaves. Remove the outer softened leaves without tearing and steam the rest of the cabbage until they are all soft and tender. Shave the stemp off of each leaf.

Mix the beefstrComma cooked ricestrComma sauteed onionstrComma tomato pastestrComma saltstrComma pepperstrComma and dill.

Fill each leaf with a tablespoon or sostrComma then roll up the leaf carefullystrComma tucking in the sidesstrComma to form a neat little package.

Roll the packages in flour. A little flour on the inside flap will make it stick together better.

Place the little doves side by side in a well buttered frying pan and allow to get golden on all sides turning them very carefully so as not to tear them.

In a seperate pan heat up 2 Tbsp butter 1 Tbsp flour and stir while adding 1 cup of beef broth. This a roux. Cook the roux 2 minutes.

Remove the roux from heat and add 4 Tbsp sour cream. Pour this delicious mixture over the doves and let them steam a bit in it.

If you plan to freeze this or to serve it in a different casserolestrComma you can place them one by one in the earthenware or other dish and/or freeze tham at this point.