Bulgarian Sarma with Creamy Sauce

Method

1. Blanch cabbage leaves in boiling water for 2-3 minutes. Drain and set aside.
2. In a skillet, cook ground pork until browned. Add onions and garlic, and cook until softened.
3. Stir in cooked rice, salt, and pepper. Mix well.
4. Lay a cabbage leaf on a flat surface, place a spoonful of the mixture in the center, and roll tightly.
5. Arrange the stuffed leaves in a pot, seam side down. Add 1 cup water and simmer for 15-20 minutes.
6. In a separate bowl, mix sour cream, milk, flour, and butter. Cook over low heat until thickened.
7. Serve the stuffed leaves with the white sauce on the side.
8. Check that the ground meat reaches 71°C (160°F) throughout before serving.