Twist cabbage through a meat grinder or grind in a blender. Add to minced meat.
Rice boil until half-cooked, drain from the water.
Add the egg, rice and finely chopped dill to the minced meat if desired.
Salt, pepper and mix well. Put the minced meat in the refrigerator for 20 minutes.
Onions cut into thin half-rings.
Grate carrots on a large grater.
Fry onions and carrots in vegetable oil.
Add water, tomato paste, sugar and a pinch of salt. Bring to boil.
Add sour cream mixed with flour. Add Bay leaf and allspice. Bring to a boil again.
Form meatballs from minced meat with wet hands.
Add to boiling gravy.
Cover and simmer over low heat for 30 minutes. In the process of extinguishing the meatballs a couple of times pour the gravy.