Surprisingly, but true: cabbage leaves stuffed with meat were known in Ancient Greece. Although today many countries argue for the historical authorship of the recipe. Cabbage rolls are also referred to as national Ukrainian dishes, and to native Russian, and even to Belarusian, Lithuanian and Polish cuisine. In general, the progenitor of cabbage rolls is the Turkish "dolma", which appeared in cookbooks back in the 14-15th centuries. How to cook stuffed cabbage rolls in the oven?
It is necessary
- - a head of cabbage - 1 pc. (1.5-1.8 kg)
- - beef - 1 kg
- - long grain rice - 330 g
- - carrots - 1 pc.
- - onion - 2 pcs.
- - vegetable oil - 30 ml
- - sour cream - 100 g
- - seasonings for meat
- - tomato puree - 50 g
- - salt
- - ground pepper
- - greens - 1 bunch
Instructions
Step 1
Wash white cabbage and soften in boiling water for 3-4 minutes. Separate the leaves and remove the tight spots on the leaves with a knife.
Step 2
Peel and chop the onion. Fry quickly and lightly in a pan and set aside to cool. Boil rice until half cooked in water with salt. Mix the main ingredients of the stuffing for cabbage rolls: rice, onion, salt and pepper.
Step 3
Wrap the filling in the cabbage leaves as usual. Place cabbage rolls in a glass ovenproof dish and add rinsed and chopped greens.
Step 4
Combine tomato puree and sour cream, add a little salt and add water for about half a glass. Pour the sauce into a baking dish on top of the spread cabbage rolls and, like a lid, wrap the tin on top with foil.
Step 5
Simmer cabbage rolls in the oven for 1-1.5 hours at a temperature of 180 ° C. Before cooking, remove the foil from the tin for 10 minutes and allow the top layer to brown lightly in the oven.
Step 6
Serve ready-made cabbage rolls from the oven on the table in a baking dish or in portions on plates.
