Cabbage rolls are practically the most famous dish in Slavic cuisine. They are nutritious, enriched with protein and beneficial minerals found in cabbage. This delicious dish is perfect for both a festive table and an ordinary family meal.
It is necessary
-
- • large head of white cabbage - 1pc;
- • carrots - 4 pcs;
- • onions - 6 pcs;
- • garlic - 2 cloves;
- • tomatoes - 3 pcs;
- • tomato paste - 2-3 tablespoons;
- • cream 20% - 1 st;
- • fresh parsley and dill - 3 sprigs each;
- • butter - 100g;
- • water - 0.5 l;
- • pork for minced meat - 600g;
- • beef for minced meat - 600g;
- • loaf - 0, 5 pieces;
- • milk - 1 st;
- • rice - 1 st;
- • egg - 2 pcs;
- • salt
- pepper
- spices to taste.
Instructions
Step 1
Filling: Rinse a glass of rice well in running water and cook until half cooked. When cooking water, you need to add exactly twice as much rice, then it will be crumbly.
Step 2
Peel and wash 2 carrots and 2 onions. Grate the carrots on a coarse grater, cut the onion into half rings. Saute vegetables in butter until half cooked.
Step 3
Warm the milk a little so that it is like steam and soak a loaf in it.
Step 4
Finely chop half of the greens.
Step 5
Twist the pork and beef in a meat grinder, add boiled rice, 2 eggs, sautéed vegetables, softened loaf, chopped greens, squeeze out 2 cloves of garlic, salt and pepper and mix everything very well.
Step 6
Cooking cabbage rolls: Wash the cabbage well, stick a fork into it from the side of the cabbage stump - this so that it is easier to get it out of boiling water.
Step 7
Pour water into a saucepan, put on fire and bring to a boil. The pot should be slightly larger than the head of cabbage so that it fits easily into it.
Step 8
Place the head in boiling water and use a fork to twist for a few minutes to soften the top leaves so they can be easily cut and removed. Cut off the softened leaves and place in a separate bowl. Do this procedure with the entire head of cabbage.
Step 9
Use a hammer to beat off hard spots on the cabbage leaves or cut them off.
Step 10
Put minced meat on each cabbage leaf, depending on the size of the leaf, and twist in the usual way. Place convenience foods on a separate plate.
Step 11
Fry the cooked cabbage rolls in butter until golden brown.
Step 12
Peel and grate 2 carrots. Cut 4 onions into rings. In a saucepan or cauldron, fry the vegetables until golden brown. Add the tomato cut into half rings and fry for another 5 minutes, stirring occasionally. Then add the tomato paste and stir again.
Step 13
Put the sautéed vegetables on a plate, and transfer the cabbage rolls to the remaining fat in the pan. Salt, pepper, add your favorite spices. Spread the vegetable mixture evenly on top, add water and close the lid tightly. Simmer over low heat for 1, 5 hours. 10 minutes before cooking, pour in the cream and sprinkle with herbs.
Step 14
Garnish the cabbage rolls directly on the serving plate. For decoration, you can use tomatoes, herbs, olives. Top with the sauce in which they languished.
Step 15
The dish turns out to be the most delicate and very, very tasty! Bon Appetit!
