Fish balls stuffed with white cabbage are a light and tasty product. It is also very useful, because the main ingredients, fish and cabbage, contain many vitamins and nutrients. And they can be served both with a side dish and as an independent dish.
It is necessary
-
- fish fillet - 500 g;
- white cabbage - 250 g;
- rice - 3 tbsp. l;
- onion - 1 pc;
- flour - 2 tbsp. l.;
- egg - 1 pc;
- sour cream - 1 glass;
- tomato sauce - 1 glass;
- dill;
- salt
- pepper to taste.
Instructions
Step 1
You can use pike, pike perch, hake or cod fillets to prepare the meatballs. The fresher the fish is, the tastier the dish will be. And so that the frozen fish does not lose its juiciness, it should be thawed gradually. This is best done in the refrigerator or naturally at room temperature.
Step 2
Thoroughly remove bones from fish fillets and rinse under cold running water. And then pass it through a meat grinder.
Step 3
Add half-cooked rice, finely chopped onions, a raw egg and chopped greens to the minced fish. Season with salt and pepper to taste, then mix thoroughly, beating it a little on a plate to make it more fluffy.
Step 4
Grind fresh cabbage in a blender or chop it very finely with a knife. Form a small cake out of minced fish, put some cabbage in its middle, cover with another cake on top and form a round meatball out of them. Do the same with the rest of the minced meat and cabbage.
Step 5
Heat some vegetable oil in a wide-bottomed skillet and place the flour-breaded meatballs on it. Fry them on both sides until golden brown, gently turning over with a spoon.
Step 6
Prepare a dressing. Combine the tomato sauce with sour cream, salt and pour the mixture into the skillet with fish balls. The dressing should cover them almost completely. If not enough, add some hot water.
Step 7
Bring the dish to a boil, season with salt to taste. Then reduce heat, cover and simmer for 10 minutes.
Step 8
Cool the finished fish balls a little, put on a plate and sprinkle with finely chopped dill. As a side dish for this dish, you can use asparagus, boiled potatoes or mashed potatoes, as well as boiled rice.
