Cabbage rolls are a tasty, satisfying and nutritious dish. There are a great many recipes for its preparation - with different fillings, sauces, leaves for wrapping. Try also making stuffed cabbage rolls with rabbit meat.
It is necessary
-
- 0.5 kg rabbit meat;
- 200 g of Barakat rice;
- 2 large tomatoes;
- 1 bell pepper;
- 2 onions;
- 4 cloves of garlic;
- 1 carrot;
- grape leaves;
- salt
- spice;
- greens;
- vegetable oil.
Instructions
Step 1
Prepare the filling first. Rinse the rabbit meat well under running water and dry it slightly with napkins or a waffle towel. Then separate the meat from the bones and chop very finely.
Step 2
Cook the broth from the bones. Pour cold water over them and place over medium heat. Wait until the water starts to boil, remove the foam.
Step 3
After that, reduce the heat, add a small onion, one clove of garlic, bay leaf, salt, some cumin and a few peas of black pepper to the broth. Cover and cook the broth for about half an hour.
Step 4
Boil the rice and mix it with the meat. Add finely chopped garlic clove and spices here. You can use ground black pepper, curry, turmeric. Mix everything well again.
Step 5
Now make the sauce. Cut the tomatoes into small slices, bell peppers and onions into rings. Chop the carrots into strips, finely chop the garlic.
Step 6
Heat vegetable oil in a skillet. Then fry the vegetables on it. First, sauté the onion until slightly golden brown. Then add carrots, bell peppers, tomatoes and garlic.
Step 7
Season with salt and add your favorite spices. Pour a little broth over the vegetables, cover and simmer for 10-15 minutes.
Step 8
Meanwhile, scald the grape leaves with boiling water and wrap the meat and rice filling in them. Try to make tight envelopes so that stuffed cabbage rolls do not unfold during cooking.
Step 9
Transfer the sauce to a saucepan in which the cabbage rolls will be stewed. Dip the cabbage rolls into it and pour everything with the remaining broth so that it barely covers the grape envelopes.
Step 10
Cover and simmer over low heat for 40-45 minutes. Serve hot, sprinkled with chopped herbs.
