Fry in a saucepan about a cup and a half of rice in 50 ml of sunflower oil. When the rice begins almost translucent, add three cups of water and boil it—season with sea salt and vegetable mix for soups.
Slice the cabbage as thin as you can. Put one chopped onion and one grated carrot in a pot with 100 ml of sunflower oil to fry. When the onion begins translucent, add the sliced pickled cabbage and let them cook together, stirring sometimes.
Season with one teaspoon of freshly ground pepper and one teaspoon of ground caraway. After the liquid evaporates, pour two cups of water and let the cabbage be made well.
Chop two medium-size onions and put the onion to fry with little sunflower oil in a frying pan.
After two minutes, put the mincemeat over and let it fry until the meat gets a colour and season with a teaspoon of freshly ground pepper, sea salt and a spoonful of Hungarian sweet paprika.
Add one tablespoon of tomato paste and half a cup of water and let it boil until the water evaporated.
Take a baking dish, grease with sunflower oil, and place the bottom half of the cooked cabbage in the first layer. Continue with the second layer, putting half of the boiled rice. The third layer will be the meat, and the fourth layer will be rice again. Finish with the other half of the cabbage; this will always be on top. On the top, pour the sour cream.
Cover with aluminium foil and put the dish in the preheated oven at 200 degrees for about 15 minutes. Then remove the foil and put it back for about 10 minutes until it got a golden colour.