Savoy cabbage resembles white cabbage in its shape, however, it has thin openwork leaves. It was first cultivated in Italy in Savoy - hence its name. Savoy cabbage contains more vitamin C than white cabbage. I suggest you try to cook a dish of savoy cabbage and minced meat. The specified amount of food is enough for 4 servings.
It is necessary
- - beef - 200 g;
- - pork - 300 g;
- - sour cream - 6 tbsp. l.;
- - egg - 1 pc.;
- - flour - 1 tsp;
- - Savoy cabbage - 12 leaves;
- - onions - 2 pcs.;
- - bay leaf - 1 pc.;
- - vegetable oil - 2 tbsp. l.;
- - salt - 0.5 tsp;
- - dill - 30 g;
- - ground black pepper - a pinch.
Instructions
Step 1
Boil the savoy cabbage leaves in salted water for about 5 minutes. Remove the leaves from the water, dry, remove coarse veins, beat gently.
Step 2
Cooking minced meat. Rinse the meat, cut into pieces, twist in a meat grinder. Peel the onion (1 pc.), Chop coarsely and twist together with the meat. Season with salt and pepper.
Step 3
Finely chop half of the dill.
Step 4
Add chopped dill, sour cream (3 tablespoons), an egg to the minced meat. Stir. Minced meat is ready.
Step 5
Bend the edges of the cabbage leaf so that you get a layer. Wrap 1-2 tbsp in a cabbage leaf. l. minced meat, starting from the base of the leaf. Place the rolls in a skillet and fry in vegetable oil on all sides. Turn off the heat and transfer all the cabbage rolls to the skillet.
Step 6
Cooking the sauce. Peel the onion and cut into wedges. Fry the onion in vegetable oil until transparent, add sour cream, salt, pepper. Dust the sauce with flour and stir.
Step 7
Put the sauce on the rolls, add a little water, in which the cabbage leaves were cooked, add the bay leaf and simmer under the lid for 10-12 minutes. Garnish with fresh herbs before serving. The dish is ready.
