Balandeliai Cabbage meat rolls

Blanch the cabbage leaves in boiling water for 2-3 minutes until pliable, then drain.

Cook the rice until half-done, about 8 minutes, then drain.

Finely chop one onion and one carrot, and mix with the minced pork, part-cooked rice, salt, and pepper.

Place a spoonful of filling in each cabbage leaf and roll up, tucking in the sides.

Slice the remaining onion and carrot, and layer them in a pot with the potatoes.

Arrange the cabbage rolls on top, pour over the bouillon and tomato sauce, and simmer covered for 40-45 minutes.

Melt the butter with the flour to make a roux, whisk in the crème fraîche, and stir into the cooking liquid to thicken the sauce before serving.