Pour boiling water over a head of cabbage with the stem removed.
Separate leaves from head and trim the veins.
Dice the onions and carrots fine and sauté until the onions are starting to brown.
Wash the millet well, cover with water and bring to a boil.
Strain and combine with chopped salt pork, carrot/onion mixture peppers, salt and the raw eggs.
Mix thouroughly with your hands, then place portions of the mixture onto the cabbage leaves, roll tightly and tuck in the ends.
As you finish rolling the cabbage rolls, put them into a dutch oven, and add the sour cream dressing, boil thoroughly strain, salt and serve.