Chopped cabbage is braised with some milk until tender. The rice, simmered with the remaining milk and mixed with mushroom broth, is seasoned with sautéed onions and mushrooms, fresh parsley, and salt.
In a greased saucepan or pot, layer the braised cabbage, followed by the seasoned rice, then another layer of cabbage, and continue layering until you finish with cabbage on top. Brush the top with raw eggs, sprinkle with breadcrumbs, and place it in the oven to bake.
Once ready, cut the cabbage into portions and drizzle with sour cream.
For 2.2 lbs (1 kg) of fresh cabbage, you’ll need 2.5 tablespoons of fat, 2 cups of milk, ¾ cup of rice, 1.8 oz (50 g) of dried mushrooms, ½ cup of sour cream, 2 eggs, one or two onions, 1 tablespoon of finely chopped parsley, and 1 tablespoon of breadcrumbs.