Cut the stalk out of the cabbage. Place the head of cabbage in a large saucepan with boiling water, hold it with the meat fork and gradually remove the outer leaves with the knife. Blanch them in the same pot for 1 - 2 minutes. Take out with the skimmer and place on a tray. The cabbage leaves shouldn`t be overcooked, just become a little bendable. The color becomes slightly transparent.
Cook the rice until it is half cooked and let it cool. Dice the onions, sauté in a pan with oil until golden brown and allow to cool. Grate the carrots on a coarse grater. Cut the ribs flat from the cooled cabbage leaves. Halve the large leaves if necessary.
For the filling, mix well the cooled rice, minced meat, fried onions and 3/4 of the grated carrots, season with salt and pepper. Roll up the filling in the cabbage leaves compactly. Stuff the sides into the roulades with your finger. Place the cabbage sections on the bottom in a large saucepan. Possibly spread a freshly cut onion on the bottom of the pot. Then layer the cabbage rolls close together. Sprinkle each layer with the grated carrots and place the bay leaves in between.
For the sauce, mix tomatoes and whipped cream in a bowl, season with salt, pepper and add a little sugar. Pour the sauce on the cabbage rolls. Fill up with a little water if necessary. The pot must not be full to the brim, as the cabbage rolls simmer quite vigorously. You can either spread the leftover cabbage leaves on the surface or weigh down the cabbage rolls with an upturned plate. Place the saucepan on the stove, bring to the boil, reduce the heat and simmer for approx. 2 - 2.5 hours. Alternatively, you can cook the cabbage rolls in a pot in the oven.
Serve with crème fraîche.
Tip: To make the cabbage rolls more juicy, you can use 300 g instead of 500 g minced meat. Do not use mixed minced meat.
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