Cabbage rolls are lazy, vegetable, with different fillings. Also, everyone wraps them in different ways, some in horseradish leaves, some in grape leaves, some in cabbage leaves.
I like to cook cabbage rolls and grape leaves. The aroma is extraordinary. Today I will share my signature recipe, you will be delighted.
- Cabbage - 1 roach (medium size);
- Grape leaves - 25 pcs.;
- Onions - 500 gr;
- Meat (any) - 700-800 gr;
- Tomatoes - 500 gr;
- Cilantro - 1 bunch;
- Regan - 1 bunch;
- Rice - 0.5 tbsp;
- Spices to taste.
- Sour cream - 100-150 gr;
- Mayonnaise - 100-150 gr;
- Garlic - 1 head (small).
We take the meat, twist it through a meat grinder, add 200 grams of onion to it, salt and pepper. Add some cold water if necessary. Rinse the rice and add to the minced meat.
Now we proceed to the cabbage leaves. Pour water into a wide saucepan and set on fire. Separate the leaves from the swing and put them in hot water for 2-3 minutes, take them out, put them on the board, let them cool. Do the same with grape leaves. We take a saucepan with a thick bottom or cauldron, put chopped onion in half rings, greens, tomatoes, also chopped in half rings, spices on the bottom.
We make the first layer of cabbage leaves (wrap), salt and pepper, put cilantro, regan, onion in half rings, tomatoes. We make the second layer from grape leaves. It is necessary to add tomatoes, onions, herbs and spices to all layers and so on to the top. Fill with water so that the cabbage rolls are covered with water, put on fire when it boils, reduce the heat and simmer until fully cooked for 40 - 45 minutes.
While our cabbage rolls are boiling, we make the sauce. Mix sour cream and mayonnaise, peel the garlic and press through a press, add to sour cream and mayonnaise, mix. Serve the sauce separately for the prepared cabbage rolls.
