Golubtsi

4 3/8 lb Cabbage
      1 c  Millet
  1 3/4 oz Salt pork
      2    Carrots
      1    Onion
      2 tb flour
      4 tb Tomato Paste
      8 tb Sour Cream
      2 tb butter
      2 c  Water; or broth
           -as needed
           Hot Peppers
           Salt; to taste
 
  Pour boiling water over a head of cabbage with the stem removed.
  Separate leaves from head and trim the veins. Dice the onions and
  carrots fine and saute until the onions are starting to brown.
  Wash the millet well, cover with water and bring to a boil.
  Strain and combine with chopped salt pork, carrot/onion mixture
  peppers, salt and the raw eggs. Mix thouroughly with your hands, then
  place portions of the mixture onto the cabbage leaves, roll tightly
  and tuck in the ends. As you finish rolling the cabbage rolls, put
  them into a dutch oven, and add the sour cream dressing, boil
  thoroughly strain, salt and serve. SOUR CREAM DRESSING:
  Brown the flour in the butter. Add the tomato paste
  and the sour cream and some of the broth from the millet.
  ALTERNATIVE:
  Put cabbage rolls in a large baking pan, make the sour cream
  dressing without thinning it, cover the rolls and bake at 325 F for
  about an hour.