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Cabbage rolls stuffed with cottage cheese
1 serving
Cook crumbly rice porridge, cool it to a temperature of 40-45 ° C, mix with egg and strained cottage cheese, seasoned with pepper and salt. Clean the white cabbage, cut out the gruel, put the head in boiling water and cook for 15 minutes. Remove from the water, let drain the water, disassemble into leaves, slightly beat off the petioles. Wrap the prepared minced meat in cabbage leaves. Fry cabbage rolls, put on a baking sheet, pour sour cream, bake in the oven. Sprinkle with greens when serving.
Cook crumbly rice porridge, cool it to a temperature of 40-45 ° C, mix with egg and strained cottage cheese, seasoned with pepper and salt. Clean the white cabbage, cut out the gruel, put the head in boiling water and cook for 15 minutes. Remove from the water, let drain the water, disassemble into leaves, slightly beat off the petioles. Wrap the prepared minced meat in cabbage leaves. Fry cabbage rolls, put on a baking sheet, pour sour cream, bake in the oven. Sprinkle with greens when serving.
white cabbage - 600 g, parsley greens to taste, dill to taste, salt to taste, rice - 120 g, cottage cheese - 400 g, eggs - 1 pc., sour cream - 160 g, ground black pepper to taste, melted butter - 80 g
