Stuffed cabbage is a traditional Russian dish with a traditional meat filling. Cabbage rolls, flavored with paprika and herbs, are even tastier and acquire a special aroma and piquancy.
It is necessary
- - 2 onions;
- - 1 head of cabbage (weighing 2.5 kg);
- - 1 piece of stale white bread;
- - 250 ml of meat broth;
- - 1 egg;
- - salt pepper;
- - 1 bunch of parsley;
- - sweet paprika;
- - 500 g minced beef, pork;
- - 2-3 tablespoons of ghee;
- - 50 g of soup greens with roots;
Instructions
Step 1
Remove the outer leaves from the cabbage and cut the stalk. Boil the whole head of cabbage for about eight minutes. Remove 24 large sheets and cut off the top of the thick veins. Use the leftover cabbage for other dishes such as soup.
Step 2
Prepare the filling: Soak the bread in cold water. Peel the onion and cut into small cubes. Wash the parsley and finely chop the leaves. Combine the minced meat with egg, pressed bread, parsley and half an onion. Season with salt, pepper and paprika.
Step 3
Place two cabbage leaves one on top of the other, put a small amount of filling on top, bend the edges of the leaves, forming cabbage rolls, stab them with wooden skewers.
Step 4
Heat the oil in a saucepan and fry the cabbage rolls on high heat on all sides for two to three minutes. Add soup greens and leftover onions. Pour in the broth and simmer the cabbage rolls covered over low heat for about 40 minutes.
Step 5
Spoon cabbage rolls out of a saucepan and place in a warm place. Pass the resulting sauce through a sieve and, if desired, thicken with starch diluted in water. Then season and add sour cream.
Step 6
Serve cabbage rolls with sauce. Mashed potatoes, pickles or beetroot salad are perfect garnishes.
