Remove any limp leaves from the cabbage, wash and remove the bottom of the core. Place in a pan of a large pan of boiling water and simmer until the outer leaves can easily be pulled away from the cabbage (4 – 5 minutes) and are pliable. Wash the rice and cook for 5 minutes in boiling water until al dente – I used the cabbage water for a bit of extra flavour. Drain and set aside.

In a frying pan heat the olive oil and cook the chopped onions and garlic over a low heat for 7-10 minutes until tender. In a large bowl combine the pork, carrot, pepper, salt, parsley and dill. Add in the rice and onions and stir to combine. In a medium bowl whisk together the tomatoes, stock, sour cream, salt and pepper.

Fill the trimmed cabbage leaves with a heaped spoonful of the filling mixture and roll the leaves tightly over the filling tucking in the edges before the last fold.

Place the stuffed cabbage seam-side down into the pot. Pour over the sauce and poke in the bay leaves between the rolls. Cover and cook for 50 – 60 minutes. Serve hot with a dollop of sour cream. Any leftovers can be eaten cold wrapped in lettuce cups for an extra crunch.