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Minced cabbage rolls
Such a dish as cabbage rolls is prepared in different national cuisines. Making cabbage rolls in Uzbek is very similar to our usual recipe, but has a number of differences, which the recipe below will tell about.
fat meat 500 g, rice - 100 g, eggs - 1 pc., onions - 3-4 pcs., tomatoes - 2-3 pcs., black pepper to taste, salt to taste, cabbage - 1 head, bay leaf - 2 pcs., red pepper - 1 pc., salt - 1 teaspoon, sour cream - 1 cup, or sour milk - 1 cup
Mince preparation for cabbage rolls: Separate the meat from the bones, chop the flesh or pass through a meat grinder, add rice (boiled or raw), finely chopped onions, salt, black pepper and the juice of two or three tomatoes. Mix all this thoroughly. You can add one raw egg to the mince on cabbage rolls. Cabbage rolls, a recipe for cooking in Uzbek. Kochan cabbage lower for 10 - 15 minutes in boiling water, When the leaves become soft, elastic, separate them from the head, put mince on them, make cabbage rolls. Put the bones in a saucepan, arrange the cabbage rolls on top. To give the flavour to the sauce, add the bay leaf, red pepper pod and salt. Then pour water so that it covers the cabbage rolls, cover with a plate, put a load on the plate. Pot, put first on a medium heat, let boil, then cook on a low heat for 25 - 30 minutes. Arrange the ready-made cabbage rolls on plates of 2-4 pieces, pour over the sauce and serve. Separately, serve sour cream or sour milk to the cabbage rolls.
