Parboil the rice until half-done and let it cool, combine with the ground pork, add spices, and mix well.

Steam the cabbage in a pot and carefully separate the leaves.

Place the meat filling on each leaf, roll into a tube, and tuck the edges in.

Arrange the rolls snugly in a pot, side by side.

Dissolve the tomato paste in boiled water and pour it over the cabbage rolls so the liquid doesn't reach the top layer by 1-2 cm.

Cover with a lid, bring to a boil, reduce the heat to the lowest setting, and simmer for 45-60 minutes. Serve right away, with sour cream. Enjoy!