Bring a large pot of water to the boil. The pot must be large enough to hold the whole head of cabbage.

Carefully place the cabbage into the boiling water and cook for about 10 minutes. Remove the cabbage and take off as many outer leaves as you can easily, then return the cabbage to the pot for a further 10 minutes.

Repeat this process until you have separated the equivalent of 12-16 similar sized leaves from the cabbage.

Boil the rice until tender. Drain the rice and set aside to cool.

Peel and finely chop the onion. Melt 50g butter in a heavy based frying pan on medium-high heat. Add 2/3 of the chopped onion to the pan and fry until soft and lightly brown, stirring to prevent burning.

Transfer the onion to a large mixing bowl, and add the mince, rice, 1 tsp salt and ground pepper to taste. Stir to combine.

Trim the thick fleshy storks off each cabbage leaf.

Place approximately 3 tablespoons of the rice and mince mix into the centre of each cabbage leaf, adjusting the amount depending on the size of the leaf. Place a prune in the centre of the meat.

Roll up each leaf, folding in the sides to create a tight parcel.

Preheat the oven to 170 degrees Celsius.

Melt 50g of butter and 1 1/2 tbsp of oil in a large heavy frying pan. When the foam subsides, place 4-6 cabbage rolls, seam side down, into the pan. Fry on each side until golden brown, approximately 3-5 minutes per side. Adjust the heat if necessary to prevent burning. Using a draining spoon, transfer each roll to a baking dish, arranging in one layer.

When you have finished frying the rolls, melt the remaining butter in the pan and fry the rest of the onions until soft and translucent. Chop the tomatoes and add to the onions along with 1/2 tsp salt and fresh ground pepper to taste.

Put the sour cream into a bowl and gradually stir in the flour, a teaspoon at a time. Stir this mix into the onions and tomatoes. Mix to combine, then pour over the cabbage rolls to cover completely.

Bake uncovered, on the middle shelf of the oven, for 45 minutes or until the dish is golden brown.

Serving
Sprinkle with the dill and serve.