Fresh cabbage cabbage rolls are a great recipe for a hearty lunch or dinner. It will take a lot of time to prepare them, but the end result will delight everyone, without exception. As a hot dish, cabbage rolls can be served with a festive table and, of course, with sour cream.
Ingredients:
- White cabbage - 1 kg
- Carrots - 200 g
- Onions - 150 g
- Tomato paste - 100 g
- Vegetable oil - 50 g
- Rice - 200 g
- Minced meat - 500 g
- Hops-suneli - 1 tsp
- Dried dill - 1 tsp
- Salt to taste
- Ground black pepper - to taste
- Bay leaf - 2 pcs.
- Cabbage broth - 1-1.5 l
Step by step recipe:
Prepare all the ingredients you need to make stuffed cabbage rolls. Rice is suitable for both long grain and round. You can take any minced meat: pork, beef, chicken or mixed. Use refined vegetable oil.
Rinse the cabbage. Choose a saucepan that is suitable for the size and boil water in it. Lower the forks. Stick a fork into the head of cabbage so that it is convenient to hold the cabbage. Take a knife in the other hand. Trim the leaves at the base and boil them for 2-3 minutes, so that they become soft, but do not lose their shape. Do this procedure gradually, reaching the stump itself.
Cool prepared leaves or rinse with cold water. Trim the thickened spots at the base of each leaf.
Rinse the rice several times in cold water. Boil water in a separate saucepan. Salt a little. Add washed rice. Stir and bring to a boil. Cook for about 10 minutes. After turning off the heat, cover with a lid and hold for 5-7 minutes.
Throw in a colander and rinse with cold water. Shake off excess liquid.
Peel and rinse root vegetables. Chop the carrots on a coarse grater, dice the onion. Fry vegetables for 8-10 minutes in oil until soft.
Add tomato paste. Mix. Cook for 3-4 minutes over low heat.
Add about a third of the fried vegetables to the rice. Mix.
Pour cabbage broth or water to the remaining frying. Stir and let it boil. Season to taste with salt and pepper, bay leaves. Add a little sugar, if necessary, if the filling is sour due to tomato paste.
Add minced meat, hops-suneli, dried dill, salt, pepper to the rice. Mix.
Place a portion of the filling on the narrow edge of the cabbage leaf and wrap in a roll. In this way, prepare the rest of the cabbage rolls.
Place the workpieces tightly to each other in the pan. The bottom can be slightly covered with cabbage leaves.
Pour tomato filling. It should cover all the cabbage rolls. Send the saucepan over the fire and bring to a boil. Reduce burner flame, cover and cook for 50-60 minutes, until soft.
Fresh cabbage cabbage rolls are ready.
Let them steep a little and serve immediately.
Bon Appetit!
Author: Svetlana Slobodyanyuk
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