Stuffed cabbage is practically the most famous dish in Slavic cuisine. They are nutritious, enriched with protein and useful minerals that are found in cabbage. This delicious dish is perfect for both a festive table and an ordinary family meal.
Pick your recipe
You will need
-
- • a large head of white cabbage - 1 pc;
- • carrots - 4pcs;
- • onions - 6pcs;
- • garlic - 2 cloves;
- • tomatoes - 3pcs;
- • tomato paste - 2-3 tablespoons;
- • cream 20% - 1 st;
- • fresh herbs of parsley and dill - 3 branches each;
- • butter - 100g;
- • water - 0.5l;
- • pork for minced meat - 600g;
- • beef for minced meat - 600g;
- • loaf - 0.5pcs;
- • milk - 1 st;
- • rice - 1 st;
- • egg - 2pcs;
- • salt
- pepper
- spices to taste.
Instruction manual
1
Stuffing: Rinse a glass of rice well in running water and cook until half cooked. When boiling water, you need to add exactly twice as much rice, then it will be crumbly.
2
Peel and wash 2 carrots and 2 onions. Grate carrots on a coarse grater, cut onions in half rings. Pass the vegetables in butter until half-cooked.
3
Heat the milk a little so that it is like fresh steam and soak the loaf in it.
4
Finely chop the half of the greens.
5
Twist the pork and beef in a meat grinder, add boiled rice, 2 eggs, sautéed vegetables, softened loaf, chopped greens, squeeze 2 cloves of garlic, salt, pepper and mix very well.
6
Preparation of cabbage rolls: Wash the cabbage well, stick a fork into it from the side of the stump - this is to make it easier to get out of boiling water.
7
Pour water into a saucepan, set on fire and bring to a boil. The pan should be a little bigger head so that it fits easily.
8
Place the head in boiling water and use a fork to turn for several minutes so that the upper leaves become softer and can be cut and removed without any problems. Cut softened leaves and put in a separate bowl. Do this procedure with the whole head of cabbage.
9
Fight hard spots on cabbage leaves with a culinary hammer or cut.
10
On each cabbage leaf, put the stuffing, depending on the size of the leaf, and twist in the usual way. Put the semi-finished products in a separate plate.
eleven
Fry the cooked cabbage rolls in butter until golden brown.
12
Peel and grate 2 carrots on a fine grater. 4 onions cut into rings. In a saucepan or cauldron, fry the vegetables until golden brown. Add half-sliced tomato and fry for 5 minutes, stirring occasionally. Then add the tomato paste and mix again.
thirteen
Put the passivated vegetables on a plate, and transfer the cabbage rolls to the remaining fat in the pan. Salt, pepper, add your favorite spices. Spread the vegetable mixture evenly on top, fill with water and close the lid tightly. Simmer over low heat for 1.5 hours. Pour cream and sprinkle with herbs 10 minutes before cooking.
14
Garnish cabbage rolls directly on a serving plate. For decoration, you can use tomatoes, herbs, olives. Pour over the sauce in which they languished.
fifteen
The dish turns out the most delicate and very very tasty! Bon Appetit!
note
Stuffing can be used purchased, but with homemade cabbage rolls are much tastier.