Stuffed cabbage is a long-established tasty and satisfying dish. This recipe is simple both in terms of product selection and execution.
Pick your recipe
Ingredients:
- meat fillet or minced meat to taste 500 g;
- white cabbage 500 g;
- onions 1 large onion or 2 small;
- 1 slice of white bread or rolls;
- milk 100 g;
- egg 1 piece;
- refined vegetable oil for roasting;
- tomato juice 500 ml;
- sour cream;
- flour 2-3 tablespoons;
- breadcrumbs;
- salt;
- pepper;
- parsley greens.
Pass the prepared fillet through a meat grinder, cook minced meat. Remove cabbage from cabbage. Then chop the cabbage and onion in a blender or meat grinder. Combine these ingredients. Add to them 1 slice soaked in advance in milk, and then squeezed white bread, so that the cabbage rolls are magnificent. Add 1 egg to the crushed mass. Mix everything thoroughly. Salt, pepper to your taste. Next, add a little flour to the mixture. Flour is added so that cabbage rolls stick and do not fall apart. The result should be a thick mass.
To give the mixture the shape of small balls or the shape of cabbage rolls. Bread cabbage rolls in breadcrumbs. Then fry in a pan until golden brown on all sides. Then shift the cabbage rolls into a refractory form, preferably ceramic, pour tomato juice. If there is no tomato juice, you can dilute concentrated tomato paste. Then bring stuffed cabbage to full readiness in the oven. To do this, you need to heat the oven to 180 degrees. The baking time is about 1 hour. Serve stuffed cabbage hot. You can serve "minutes" stuffed cabbage with sour cream or mayonnaise. You can sprinkle with grated hard cheese, garnish with finely chopped herbs.