Boil the rice if you haven't already done so. Drain and set aside.

Cut the cabbage into small squares, no more than 1 cm square. Place the cabbage into a heat-proof bowl and cover with boiling water. Leave to stand for 5-7 minutes, then pour off the water and leave to drain whilst you prepare the rest of the filling.

Finely cut the onion. Mix together the mince, rice and onion in a large bowl. Add the cabbage, salt and pepper, and mix together well.

Shape the mixture into patties in the palm of your hand. Coat them in breadcrumbs and pack tightly.

Heat enough oil to cover the bottom of a large frying pan. Brown the patties on both sides.

Heat the oven to 180 degrees C.

In a separate bowl, mix the sour cream and tomato paste together.

Place the patties into a baking pan and pour over the sour cream sauce to completely smother the patties.

Bake for 40-45 minutes.

Makes approximately 17-20 patties depending on size.