Add oil into a large casserole dish and brown the onions, garlic, carrot and pepper, remove form the heat.
Meanwhile in a separate pot pour 1 litre of boiling water and place it over a medium heat. Remove the outer leaves of the cabbage, then place the whole cabbage head in the boiling water and cover with the lid tightly, steam the cabbage for 10 minutes.
Place the vegetables into a large bowl and add the beef and pork mince, sea salt and black pepper to taste. Break the eggs into the meat mixture and combine using fingers and leave to one side.
Remove the cabbage from the pan and leave to cool.
Now add the tomatoes, the puree, half of the sour cream, 500ml boiling water, crumbled stock cube and bay leaves into the pan used for the cabbage and bring to the boil. Reduce the heat and simmer for 8 minutes.
Remove the leaves from the steamed cabbage and stuff them with the mince meat mixture, fold in the edges of the leaves and roll the up to secure the parcels, and then place them at the bottom of the casserole dish.
Bring the tomato liquid back to boil, and then pour over the cabbage parcels. Cover the dish and leave to cook on a medium heat for a further 25 minutes.
Serve in a dish with the remaining sour cream.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.