Start by preparing the rice: Pour rice into a pot, add boiling water, cover with a lid, and cook on very low heat for about ten minutes. Then let it cool under the lid.

Next, take the onion, peel it, and dice it finely. Sauté the diced onion until translucent in a pan with vegetable oil.

Remove the top leaves from the cabbage and cut out the core using a sharp knife.

Place the prepared cabbage into a large pot, add water (enough to cover), cover with a lid, and cook, stirring occasionally, for about fifteen minutes or until half-cooked.

Drain the cabbage on a sieve to remove excess water.

Prepare the meat: Pass the beef through a meat grinder twice using a fine sieve.

Prepare the parsley: Rinse, dry, and chop it with a knife.

In a bowl, mix water, chopped parsley, cooked rice, salt, black pepper, sautéed onion, and mix thoroughly. The filling is ready.

Disassemble the partially cooked cabbage into separate leaves, slightly flatten the leaf stems.

Begin forming the cabbage rolls. Place the filling on a cabbage leaf and fold the leaf around the filling.

Roll the cabbage rolls in flour and sauté them on a skillet with vegetable oil on both sides.

Place the sautéed cabbage rolls in a baking dish with high sides.

Prepare the sauce: In a dry skillet, toast the flour on low heat, stirring constantly, until it releases a pleasant nutty aroma.

In another skillet, gently heat the sour cream while stirring, then add tomato paste and mix intensively until smooth.

Add the toasted flour, water, salt, sugar, and ground black pepper to the mixture. Increase the heat, bring to a boil while stirring constantly.

Pour the sauce over the cabbage rolls and bake them in a preheated oven at 180-200 degrees Celsius for thirty minutes.

Once ready, place the cabbage rolls on a plate and sprinkle with chopped greens.