How to cook
Finely chop the onions and leeks (optionally add carrots) and sauté in oil. After they are done, add the minced meat and stir until it is crumbled and fried. After this, add the washed and drained rice and finely chopped tomato. Stir and add 2/5 cup (100 ml) of hot water.
Once the rice absorbs the liquid, sprinkle with all the spices and leave the stuffing to cool a little under the lid. With it, fill the large cabbage leaves, roll up into large wraps. Arrange them in a pot with a lid in the oven and cover them with hot water and wine.
Put them to bake in a moderate oven with the lid on. When ready, remove the leaves, and carefully drain the juice from the tray into another container. Separately, beat the eggs and yogurt well and add the sauce from the tray in a trickle. Put the dish to bubble on the stove, stirring continuously.
Season the sauce with spices to taste and pour it over the cabbage wraps. Return for 5 minutes in the oven and then turn it off. Serve warm, with the white sauce.