Stuffed cabbage leaves in composition resemble everyone's favorite cabbage rolls, but the cooking process for these dishes is different. They are cooked in the oven, due to which they acquire an interesting ruddy look and rich taste.
Ingredients:
- Round grain rice - 40 g;
- Milk - 300 g;
- Medium-sized head of cabbage;
- Medium onion;
- Ground beef - 150 g;
- Minced pork - 150 g;
- Egg - 2 pcs;
- Butter - 20 g;
- Meat broth - 150 g;
- Starch - 1 tsp;
- Soy sauce - 50 g;
- Salt;
- White pepper.
Preparation:
- Cook the rice until half cooked in a little water, so that it is completely absorbed, then add 150 g of milk and bring to readiness.
- Remove the stalk and cabbage stump, cook in salted water until half cooked. When the cabbage is almost ready, separate the leaves and cut off the nubs.
- Melt the butter in a frying pan and fry the onion in it. Add pork and ground beef, thinly chopped onions, eggs, remaining milk, salt, pepper and rice.
- Preheat the oven to 250 degrees. Grease a dish with butter. Place 1 tablespoon of the mixture on each cabbage leaf. Roll up into small bags. Place the tea bags seam side down on the prepared dish. Pour liberally with the oil left over from the frying of the filling.
- Bake in the oven, turning from time to time.
- After 30-40 minutes, add meat broth to the baked leaves, after adding soy sauce. Continue cooking for another 30 minutes.
- When ready, transfer the cabbage leaves stuffed with minced meat and rice to a plate. Keep the dish warm.
- Next, the sauce is prepared. To do this, add starch to a small amount of cold water and pour out the remaining broth. Cook, stirring occasionally, until a runny sauce is obtained. Season with salt, white pepper and add soy sauce to taste.
- Arrange the stuffed cabbage bags on plates and pour over the freshly prepared hot sauce.
Serve the dish with a side dish of mashed potatoes, pickles, and cranberry sauce. The perfect drink for stuffed cabbage bags is beer.
