CABBAGE ROLLS WITH SOUR CREAM.

Ingredients......2 onions, chopped, 2 tbs of canola/ rice bran oil, 4 mushrooms, chopped, 500gm of mince steak, cracked black pepper, 1 and 1/2 cups of cooked rice, 1 egg, lightly beaten, 1 cup of vegetable stock, 8 large cabbage leaves, 60gm of butter/ marg, 2 tbs of minced garlic, 1 tbs of plain flour, 1/4 of a cup of pasta sauce, 1 dsp of castor sugar, juice of 1/2 lemon, 1 cup of sour cream. Definately an oldie but soooo good!! Preheat your oven to 180 deg C. Lightly spray an ovenproof dish with cooking spray. Fry the onions lightly in the oil. Add the mushrooms, minced steak, pepper, minced garlic and fry together until lightly browned, stirring continually. Remove from heat and add the cooked rice, egg and enough stock to just moisten. Place the whole cabbage leaves in boiling water and cook until the leaves are just soft enough not to break went folded. Drain, flatten out and cut out any thick stalks. Divide the mince stuffing mixture between each cabbage leaf and roll up, turning in the ends and secure with toothpicks. Place the cabbage rolls closely together in the prepared dish. Melt the butter/ marg in the pan and add the flour and stock, stir to blend. Finally stir in the tomato pasta sauce, lemon juice and sugar, bring to the boil, mixing well. Pour the sauce over the cabbage rolls. Cover and cook in the preheated oven for 45 minutes, then spoon over the sour cream, return to the oven and cook for a further 15 minutes. Sprinkle with cracked black pepper to serve.