Cabbage rolls (8-10 servings)

8 servings


Clean the cabbage head from the upper leaves, cut out the gruel and pour water, boil for 5- 7 minutes. Cool down. Divide into leaves, cut thickened cuttings. Put the mince on the prepared leaves and wrap tightly, like a pie. In a large cast-iron saucepan, prepare a sauce in which the cabbage rolls will be cooked. For the sauce, a little chopped cabbage, onions, rice, meat, carrots are taken, fried in vegetable oil. As soon as the onion is fried, pour 2 glasses of water, salt, pepper, boil and let cool. When the sauce has cooled, put the cabbage rolls in it and soar until completely ready. 20 minutes before the end of the park, pour cabbage rolls 1 a glass of diluted tomato paste. Season to taste. For minced meat, they take pork, beef or mixed meat, pass through a meat grinder, if the meat is lean, add a little of any fat. One adds pre-soaked rice, chopped parsley roots, toasted carrots and onions, finely chopped greens. Ready-made cabbage rolls can be poured with tomato or sour cream.