Select eight large leaves from the savoy cabbage and separate them. Bring plenty of salted water to the boil in a pot, blanch savoy cabbage leaves in it for approx. 3 min. Remove with a skimmer and place briefly in cold water.
Dry well with a kitchen towel. Separate out the thick leaf veins.
For the mince, peel and finely chop onion and garlic. Peel carrot and cut into small cubes. Clean and chop parsley, add onion, garlic, carrot, parsley, breadcrumbs, egg, mustard and 2 tablespoons water to the minced meat, season well with salt and pepper. Mix everything well. Place a portion of minced meat in the middle of each leaf. Fold savoy cabbage leaves from left and right over the minced meat towards the center and roll up into a parcel.
Either pin with a wooden stick, or even better tie with kitchen twine. Clean and finely dice the peppers. Heat oil in a pot.
Fry the savoy cabbage parcels well on all sides. Pour in 300 ml water and add the diced peppers. Cook in the closed pot at level 3 (medium heat) for approx. 30 minutes. Remove the packets from the pot, stir sour cream, tomato paste and the sauce thickener into the liquid and season to taste. It goes best with mashed potatoes.
