Dice the onion and pepper. Grate the carrot.
Sauté the onions until golden brown.
Add the pepper, carrots, and coleslaw.
Season and sauté while grinding the meat.
Grind the meat, onions, and garlic. Add the rice and mix well.
Roll the meat into balls, just a tad bigger than a golf ball.
Line the bottom of a pot with the cabbage mixture.
Layering the meatballs and cabbage. You will have a few layers depending on the pot size. Make the cabbage mixture the last layer to prevent dryness.
Mix the tomato sauce with the sour cream.
Season the mixture with salt, pepper, paprika, and a bit of sugar to balance the acidity of the tomato sauce.
Pour the sauce over the layered meat and cabbage mixture. Make sure to covers it.
Bring the whole dish to the boil. Turn the heat down to medium and simmer for 1 hour.