Cabbage Rolls With Pumpkin And Rice

• 2 glasses rice
• 6 tbsp sugar in the raw (or, white sugar / or brown sugar)
• 2 tbsp butter
• 2 tbsp chopped dill
• 1,5 glass sour cream (or, vanilla greek yogurt)
• 1 kg (2,2 lb) cabbage
• 1 kg (2,2 lb) pumpkin
• 1 glass mushroom broth
• salt – to taste

Cooking

Wash cabbage leaves and scald them. Drain and pat dry the leaves.
Cut a thick vein from each cabbage leaf.
Peel a pumpkin, slice it and fry on the preheated butter.
Wash and boil rice.
Combine the pumpkin, rice, sugar and salt.
Mix everything thoroughly.
Place the prepared stuffing into each cabbage leaf.
Fold the edges over the vegetable mixture.
Shape and roll the cabbage leaf and the stuffing to the bottom.
Tuck in both edges of the roll.
Repeat with the remaining leaves and filling.
Transfer the cabbage rolls to a pot.
Pour them with mushroom broth.
Add sour cream and stew the rolls for 15 minutes.
Put the cabbage rolls on serving plates top them with sour cream
and chopped dill.