Chicken cabbage rolls

10 servings
1 hour 10 min


1. Rinse rice, fill with 2 cups of water and boil until ready.

2. At the head of cabbage, cut out the stingray so that the leaves can be easily separated. Immerse the head in a saucepan of water, allow to boil and cook over low heat until lightly transparent and soft, separating one sheet at a time.

3. Lay the welded cabbage leaves in a bowl, let them cool and cut off the thick veins.

4. Cut the onions into small cubes, grate the carrots and spray in vegetable oil for 10 minutes.

5. Mix the browned vegetables with the boiled rice and leave to cool.

6. Pass chicken meat through a meat grinder.

7. Combine the chicken mince with the vegetables, add the egg, salt and add the premix to taste. Mix the mass thoroughly.

8. Wrap the masses in prepared cabbage leaves one tablespoon at a time, form cabbage rolls and put them in a saucepan, placing several cabbage leaves on the bottom.

9. Mix sour cream with tomato juice, add salt to taste to the sauce and pour cabbage rolls into the saucepan. Add some water, sprinkle with spices and put to cook, covering with a lid. 10. Cook the minced chicken cabbage rolls over low heat for 30 minutes from the moment of boiling. 1
1. Serve the chicken rolls hot.