Delicious cabbage rolls with meat and rice are an ideal dish to serve both on holidays and on weekdays. They don't cook very quickly, but you can prepare some of the ingredients ahead of time. For example: boil rice until half cooked in the evening, planning to wind cabbage rolls in the morning.
Use sauerkraut for the "shell" - it is it that gives the dish that unique sour taste. It is best to simmer cabbage rolls with filling in tomato juice or tomato sauce, and serve with sour cream or mayonnaise, if the meat was not too fat.
By the way, some of the stuffed cabbage rolls rolled into leaves can be frozen in the freezer on a board, and then moved into bags or storage containers. This is an ideal semi-finished product that you can extract and immediately place frozen in a cauldron, covered with tomato juice. In this form, the dish will have to be cooked for only about 20-25 minutes.
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Ingredients:
Sauerkraut (head) - 1 kg
Carrots - 1 pc.
Bulb onions - 1 pc.
Rice - 200 g
Minced pork - 350 g
Salt and pepper to taste
Vegetable oil - 1.5 tbsp.
Tomato paste - 4 tablespoons
Water - 1 tbsp.
How to cook:
Prepare food.
Boil the rice in advance for 15 minutes, pouring hot water over the cereals and lightly sprinkling with salt. Do not forget to rinse it thoroughly in several waters before that, washing out the starch, otherwise it will taste bitter.
Peel vegetables, rinse under running water. Chop the carrots on a fine mesh grater and chop the onion into small cubes. Pass the vegetable slices in a pan for about 3-4 minutes, pouring the vegetable oil into it and heating it thoroughly over medium heat.
Put the minced meat with the vegetables and mix carefully. Fry for about 6-8 minutes, stirring occasionally.
Season the minced meat with salt and pepper to taste.
Send it to a deep container. Add boiled rice there and stir.
Gently unfold the forks of the sauerkraut, cut a firm base out of each leaf and cut in half. Place 1-1.5 tablespoons on the edge. cooked filling.
Wrap the edges of the leaf inward and roll it into a roll, holding it with your fingers and trying to wrap the cabbage roll as tightly as possible, but do not tear the cabbage.
Thus, create the rest of the rolls with minced meat, until you run out of cabbage leaves or filling.
Load all or part of them (the rest are frozen) into a cauldron / saucepan with a non-stick bottom. Stir the tomato paste in warm water, lightly salt and pour into a container. Send it to the stove and simmer the dish for about 20 minutes on medium heat.
Put the cooked cabbage rolls with meat and rice on plates and serve with sour cream.
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