Cabbage rolls borrowed their real name from French chefs, back in the 17-18 centuries. When the real boom of French cuisine began in Russia. Then it was fashionable and popular to fry small birds - pigeons - on the grill. Then they began to fry these cabbage and meat envelopes on the grate, although then they were called false cabbage rolls.
It is necessary
- - 1 fork of cabbage
- - 0.5 kg minced pork and beef
- - 100 g of boiled rice
- - 2 onions
- - 2 carrots
- - garlic, salt, ground pepper, tomato paste
Instructions
Step 1
Remove the stalk from the cabbage fork. Dip the cabbage in boiling salted water for 12 minutes. Pull the scalded cabbage out onto a platter with a large fork and disassemble into leaves. Prepare the minced meat, for which grind the meat cut into pieces and onion quarters in a meat grinder.
Step 2
Add rice, salt and pepper, boiled until half cooked, mix everything thoroughly. Put the minced meat on a separate cabbage leaf and wrap it in an envelope, forming a stuffed cabbage roll. Heat the oil in a cast iron skillet and fry the stuffed cabbage on both sides in it.
Step 3
In the same oil, save the chopped onion, grated carrots and chopped garlic on a medium grater. Fold the fried cabbage rolls into a cauldron made of heat-resistant material, put the fried vegetables on top, fill almost to the top with water, salt, cover and simmer for 40-50 minutes.
Step 4
8 minutes before completion, add liquid tomato paste to the cabbage rolls (dilute with warm water or broth). Garnish with chopped herbs when serving.
