A Russian stuffed cabbage recipe calls for salt pork, carrots and onions that are cooked and later wrapped in cabbage leaves. These cabbage rolls are cooked in a sauce made from butter, flour, tomato paste and sour cream.
To make Russian stuffed cabbage, cut out the core from one head of cabbage, and submerge the head into a pot of boiling salted water for 3 minutes. Remove the cabbage from the pot and remove 18 leaves, one at a time. Chop up the rest of the cabbage and place it in the bottom of a baking dish. Cook 1 cup of millet in 2 cups of broth according to package insturctions and drain it while reserving the cooking liquid.
Combine 1 3/4 ounces of chopped salt pork, 2 chopped carrots and 1 minced onion in a pan, and saute the ingredients until the vegetables are tender. Mix the millet into the pork mixture and add 2 eggs and salt and pepper to taste. Spoon the filling onto the cabbage leaves and roll them up. Place the stuffed cabbage leaves in the baking dish.
For the sauce, combine 2 tablespoons of flour with 2 tablespoons of butter in a skillet and mix in 8 tablespoons of sour cream, 4 tablespoons of tomato paste and some of the reserved liquid. Pour the sauce over the cabbage rolls and cook them covered at 325 degrees Fahrenheit for one hour.