Cabbage rolls from Savoy cabbage in a saucepan

Savoy cabbage contains twice as many minerals and vitamins as white cabbage.
Therefore, I advise you to make cabbage rolls from Savoy cabbage according to this recipe.
We disassemble the cabbage into leaves and boil them in boiling, slightly salted water. If you can not disassemble the cabbage into individual leaves, I advise you to boil the whole head, and the leaves will disintegrate themselves.
We remove the thickest hard part from each leaf.
Chop the peeled onion.
Peel the carrots and grate them on a coarse grater.
Fry only onions in melted butter first, and then put carrots to it.
Mix the prepared minced meat with carrots, onions and breadcrumbs, add the broth.
So that the cabbage rolls turn out to be about the same size, you can divide the whole minced meat into parts in advance. From the specified amount of ingredients, about fifteen cabbage rolls are obtained.
Wrap the minced meat in leaves and fry each cabbage in two tablespoons of melted butter until golden brown.
Then prepare the sauce for stewing.
We cut the onion, three carrots on a coarse grater. Fry the mixture.
We take a large saucepan in which we will stew our cabbage rolls.
We put carrots and onions in it, add tomato paste so that it covers the vegetables.
Add salt and pepper to your taste.
Put the fried cabbage rolls in a saucepan and simmer all together for about half an hour.
A couple of minutes before cooking, add chopped dill to the pan.
For serving cabbage rolls pour sauce. To do this, mix sour cream (or cream) with crushed garlic. If necessary, you can add a small amount of salt.
Ready-made cabbage rolls from Savoy cabbage are served to the table hot, watered with sauce.