The homeland of cabbage rolls is Greece. This dish was called “fig leaf roll”. They hid some minced meat in the leaves of the grapes and stewed it. The result was nutritious and delicious, savory food. But in the classic version, cabbage is used, not grape leaf.
Ingredients:
- Cabbage - 2 heads of cabbage;
- Pork - 0.5 kg;
- 2 large onions;
- 1 tbsp. long rice;
- 1 tbsp. l tomato paste;
- Salt;
- Ground pepper;
- Butter.
Preparation:
- For minced meat, it is best to use pork, but any other low-fat meat, such as beef, will do. Peel the pulp from films and excess fat. Then wash, dry and pass through a fine grinder.
- Finely chop the onion and sauté until brownish. To give the onion the desired color, a small pinch of sugar is added to the pan where it is fried.
- Rinse the rice until the water is transparent. Combine the above products and add any sauce to them. Add a little salt and pepper.
- Disassemble the cabbage into separate leaves and keep them in boiling water, covered, for about 10-15 minutes. This operation is necessary in order for the leaves to become soft. When they cool down, you need to remove the "ribs".
- Cut the cabbage leaves into small wedges. Distribute one and a half teaspoon of minced meat on the wide part of the sheet, roll it on the sides (in the manner of an envelope).
- To prevent stuffed cabbage rolls from spinning out during cooking, you need to gently squeeze them in your fist. Place the rolled envelopes in a saucepan, tighter to each other. Pour boiling water over so that it only covers them a little. If there is a lot of water, cabbage rolls will turn out to be watery.
- Cabbage rolls are stewed with meat on the lowest possible heat for 1, 5 hours.
