Cabbage Leaf Balls

	Ingredients
	To prepare cabbage balls, it's best to use young white cabbage. It has soft and pliable leaves that shape very well. Rinse the cabbage, remove the outer leaves and cut off the stem.
	In a large pot, bring 4 liters of water with a little salt to a boil. Drop in the cabbage and cook until the leaves begin to separate from the head. Use a slotted spoon to remove the leaves and immediately place them in cold water. Once you have collected 12 leaves, lay them on paper towels to dry. Continue boiling the remaining cabbage for another 6 minutes, then drain and chop.
	Peel the carrot and onion, and cut them into strips. Wash the bell peppers, cut them in half and remove the seeds. Cut the flesh of the peppers the same way as the carrot and onion. Heat vegetable oil in a pan and sauté the vegetables for 4 minutes, then add them to the chopped cabbage, season with salt and pepper to taste, and mix. The filling can vary; add some undercooked rice or other vegetables like zucchini, tomatoes, or beans.
	Make a V-shaped cut on each of the remaining cabbage leaves and remove the thick ribs. Place a cabbage leaf on a damp kitchen towel. In the center of the leaf, place about 1.5–2 tablespoons of filling, and fold the edges inward.
	Gather the ends of the towel and twist them tightly. The cabbage leaf with the filling should take the shape of a ball and become firm. Unwrap the towel and remove the ball. Repeat the same with the remaining cabbage balls.
	Bring water to a boil in a wide pot. Place the cabbage balls in a slightly smaller dish and place it over the pot with boiling water, cover with a lid. Steam for 10 to 12 minutes. Serve with sour cream.