Stuffed cabbage is a very popular dish for a hearty family meal. Try making them with Chinese cabbage. Such cabbage rolls turn out to be more tender and tasty compared to cabbage rolls cooked in ordinary cabbage leaves. Yes, and their preparation is much easier.
Ingredients: Chinese (Beijing) cabbage, any minced meat (I have pork), a large onion, already boiled rice, full tablespoons of sour cream, flour, salt, pepper, cumin, coriander, paprika (optional), vegetable butter
Cooking method:
Cut off 5-7 cm from the base of the cabbage. Separate the cabbage into leaves. Boil the leaves for no more than 2-3 minutes (otherwise they will fall apart). Place in a colander to drain the water.
Meat and onions scroll through a meat grinder. Add pic.
Salt, pepper, put seasonings. Mix well.
Make small meatballs out of minced meat. Gently wrap in leaves (if small leaves remain, use two).
In a frying pan, fry cabbage rolls in oil. Add 1/2 cup cold water to sour cream and put flour. Mix well so that there are no lumps. Pour over the pigeons. Simmer until tender, about 15 minutes, turning once.
BON APPETIT!!!