Cabbage rolls are a dish that is prepared in many countries. There are many varieties of this excellent food. One of the most common options is the classic cabbage and minced meat cabbage rolls.
It is necessary
- - 1 head of cabbage, preferably loose, about 1.5-2 kg;
- - 500 grams of meat (you can take ready-made minced pork and beef);
- - 100 grams of rice;
- - 1 egg;
- - 3-4 heads of onions;
- - 2-3 tomatoes (can be replaced with tomato paste - 2-3 teaspoons);
- - salt and black pepper to taste;
- - 1/4 cup vegetable oil;
- - greens to taste.
Instructions
Step 1
Wash the head of cabbage, cut out the stalk and soak for 7-10 minutes in boiling water. When the leaves are soft, remove the head of cabbage and let the water drain. Then separate the leaves and lightly beat off the thick stem, or carefully cut it off.
Step 2
If you are using meat, and not ready-made minced meat, wash the piece thoroughly, separate the films and bones. Pass the pulp and one onion through a meat grinder. Add washed rice to the minced meat, another finely chopped onion, salt and pepper to taste. If you want the minced meat in the finished cabbage rolls to be denser, stir in one raw egg.
Step 3
Place cooked minced meat on each cabbage leaf and wrap in the form of an envelope or sausage. The edges of the cabbage leaf must be tucked inside the sausage.
Step 4
Pour oil into a cauldron (frying pan), fry finely chopped onions until golden brown, add tomatoes (or tomato paste) cut into pieces, simmer everything slightly. Put stuffed cabbage in a cauldron (frying pan) with the seam down. Fill with boiled water so that it covers them by about 3-4 centimeters. For aroma, you can put a few black and allspice peas and bay leaves. Close the lid and simmer over low heat for 35-40 minutes. Ready cabbage rolls can be served with sour cream, sprinkled with dill or parsley.
