Sweetheart cabbage leaves are the best but also works well with spring greens.
6 large deep green leaves of some favourite brassica. Blanch these briefly in a steamer then refresh in cold water.
Meanwhile prepare the following;
200g roast pork chopped finely
1 cup cooked rice
1 small chopped onion
Paprika powder generous 1 dsp.
Fry onion and garlic gently, added chopped roast pork and all the other stuffing ingredients. Spoon onto leaves and roll up neatly. Fit carefully into an oven proof dish and pour over a cup of good stock (nothing bought please), so liquid comes about 1” up dish. Bake for 40mins at about 180 degrees, loosely covered with foil to prevent drying out.Mix sour cream with horseradish and dill. Pour over at table