First, cut out the core of the cabbage by slicing into it slightly and discard it. Place the good part of the cabbage in a large pot, cover with boiling water, and cook it while peeling off the leaves one by one as they soften.
Mix the ground meat with the rice, egg, and all dry spices.
In a pan, sauté the grated carrot and finely chopped onion in butter.
While those cook, cut out the tough stem part of the cabbage leaves in a triangle shape. Shape the meat mixture into small patties, wrap them in cabbage leaves, and fold the ends underneath.
Place the stuffed cabbage rolls into a pot, pour in enough boiling water just to cover them, add the sautéed onion and carrot mixture on top. Crumble in the bouillon cube, add the bay leaf, rosemary sprig, and peppercorns. Simmer for about 30 minutes.

Melt the butter, add the flour, and stir until a paste forms.
Pour the broth from the cooked cabbage rolls directly into the pan with the butter-flour mixture and stir well to avoid lumps.
Once the sauce starts thickening, remove from heat and add the remaining ingredients: sour cream, Worcestershire sauce, and tomato sauce.
Stir the sauce well and pour it back into the pot with the cabbage rolls. Let everything simmer for another 15–20 minutes.
Serve and enjoy!