Twist the cabbage through a meat grinder or chop it in a blender. Add to the minced meat.
Boil the rice until it is half cooked, drain the water.
If desired, add egg, rice and finely chopped dill to the minced meat.
Add salt, pepper and mix well. Put the minced meat in the refrigerator for 20 minutes.
Cut the onion into thin half rings.
Grate the carrots on a coarse grater.
Fry the onion and carrot in vegetable oil.
Add water, tomato paste, sugar and a pinch of salt. Bring to a boil.
Add sour cream mixed with flour. Add the bay leaf and allspice. Bring to a boil again.
Form minced meat meatballs with wet hands.
Add to the boiling gravy.
Cover and simmer on low heat for 30 minutes. In the process of stewing the meatballs, pour the gravy a couple of times.
