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Cabbage rolls with minced meat, rice (and more)

Cabbage rolls are the second hot dish, minced meat in a cabbage leaf. This exaggerated definition, like each recipe, can be explored and transformed into more and more home cooking dishes.Where the name "blueberry" came from, no one definitely knows. Despite such uncertainty, everyone has long decided that taste is paramount, so cabbage rolls and treats similar to them are prepared in Europe, the Caucasus and Asia. They are large and small. Western Ukraine wraps the filling in pieces of cabbage leaves, and the Center and East take the whole. The second option is said to be juicier. The classic "filler" is meat, onions and rice or buckwheat. Belarusians replace cereals with pearl barley, and Lviv residents replace meat with "tolchenka" or mushrooms with coarse corn flour. In the Caucasus, they cook dolma in grape leaves. In Asia, wrapped in Beijing cabbage. Sauces are diverse in taste and texture. They mainly contain onions, garlic and carrots, tomatoes, sour cream or cream, black and hot peppers. It can be cooked separately or stewed all together, and also baked under a cheese crust. . . Lazy cabbage rolls are the crown dish of busy hostesses. There are two types. One - when all the ingredients crumble and fry in a porridge-like performance. Served on mashed potatoes or croutons. The other - with the addition of eggs, large round rissoles are formed, panicked in crackers - and then continue to cook, as well as "older non-denim brothers. "