Stuffed Cabbage

bring a large pot of salted water to boil. Add cabbage. As outer leaves separate, remove them to a towel lined tray to drain. You should have 8-10 big leaves. Drain and chop the remaining cabbage. Saute the onion with the cabbage until browned and soft. Add caraway and paprika. Saute for another minute. Cool. Mix the cabbage, rice and meat together and roll in cabbage leaves. Add the sauce, soup, wine and seasonings to sauce and cook for a few minutes. Mix sour cream and flour together and whisk into sauce. Cook the sauce, adjusting seasoning until proper consistency. Add a little of sauce to bottom of baking pan. Put the cabbage rolls on top and cover with remaining sauce. Bake, covered until done, about on hour. Serve garnished with feta and parsley. Provencal Pantry