This is a kind of roll. Dense cabbage leaves will preserve the juiciness of the meat when baked and make the dish look original.
It is necessary
- For 5 servings:
- - 10 leaves of savoy cabbage (white cabbage can be used);
- - 300 g minced pork;
- - 1 egg;
- - 1 bunch of cilantro;
- - 350 g pork tenderloin;
- - 2 tbsp. vegetable oil;
- - 40 g of butter;
- - 350 ml of meat or vegetable broth;
- - 4 tablespoons fatty sour cream;
- - 1 tbsp. flour;
- - salt pepper.
Instructions
Step 1
Blanch the cabbage leaves for 3-5 minutes, then cut off thick veins from them.
Step 2
Finely chop the cilantro greens (without the stems). Mix the minced meat with cilantro and egg, salt and pepper.
Step 3
Fry the tenderloin in vegetable oil for 3 minutes on each side, season with salt and pepper.
Step 4
Lay the cabbage leaves overlapping on the board in 2 layers. Spread half of the minced meat over them, then the tenderloin and the remaining minced meat. Roll up the roll and tie it with cooking string.
Step 5
Fry the roll with butter for 5 minutes. Pour the broth into the pan and simmer, covered, for 20 minutes. Then put the roll in a warm place.
Step 6
Mix the liquid remaining after frying with sour cream and, stirring occasionally, bring to a boil. Turn off the heat, salt and pepper. Serve the roll with sour cream sauce.
