Raise your hand, who tried them? For some reason, I am sure - only a few, but, meanwhile, this variation of stuffed cabbage deserves much more fame than it is now.
If only because their taste is much more interesting than ordinary ones.
I know that many people do not like cabbage rolls precisely because of their "freshness" - after all, very often they are prepared even without tomato sauce. Why so - I don't know, as for me, the sourness helps to reveal the taste brighter, without it cabbage in cabbage rolls becomes ordinary boiled cabbage, dull, like a lecture on sopromat after the summer holidays.
So seasonings, spices, different flavor nuances are very appropriate there. And in sermutsel there is just an ingredient that gives well, a very original sourness.
Well, okay... To the point.
We take:
- Grape leaves or cabbage, which we disassemble into leaves and boil a little (as for ordinary stuffed cabbage)
- Meat
- Onions, carrots and parsley root, by weight all together they should be about three quarters of the weight of meat
- A glass of rice
- Tomatoes - a third of the weight of meat
- Broth and kvass - in equal amounts
- Salt, pepper, spices, oil, herbs - all to your taste
How do we cook
The meat can be twisted into minced meat, but it is better to finely chop it - this is more correct.
Peel carrots, onions, parsley root, chop finely and sauté in a little oil.
Boil rice until half cooked
Finely chop the tomatoes
We combine everything with the meat, add salt and seasonings, herbs, and then wrap it either in grape or cabbage leaves (we prepared them, right?). We wrap the filling correctly so that we get cones, but I can't do that.
We put it tightly in a saucepan or baking dish, fill it with a mixture of broth and kvass one to one and simmer for about an hour and a half - on the stove or in the oven at a temperature of 180 degrees, covering with a lid or foil.
We eat with sour cream.
Bon Appetit!