Cut the onion and carrot into cubes. A food processor with a dicing attachment helped me do this.
Mince again pass through the meat grinder. I did it with my combine.
Fry the vegetables with minced meat in butter.
When the meat is gray and the vegetables are half-cooked, add the chopped Peking cabbage as small as possible. Lightly fry and add a little water. Simmer for 2 minutes. Add sour cream and
tomato paste. Season with salt and pepper, add the garlic and nutmeg. Stir and simmer for another 2 minutes.
Cool the filling to room temperature. Fill the cannelloni (do not boil it first!) meat stuffing. Tightly, but do not tamper.
Place in a baking dish. Preferably in one layer. I have a small form, we would not have enough, so I had to put more on top.
Lightly fry the flour in a dry pan.
Pour in the water, stir well so that there are no lumps. Add smetana,
tomato paste, crushed garlic and diced peeled tomatoes.
Pour the cannelloni sauce over it.
Cover with foil and put in the oven for 10-12 minutes at 175*C. I have an electric oven, convection mode.
Remove the dish from the oven, remove the foil, and sprinkle with grated cheese. He helped me grate the cheese with a food processor with a grater attachment. And put it in the oven for another 2-3 minutes.