Cabbage rolls with fruit and sour cream

2 servings


From a dense cabbage head, cut out the gruel and cook the head until half cooked, roll it on a sieve, let it drain with water, and then disassemble the cabbage into separate sheets. Cut thickened stems from each leaf and spread them on a board. Boil dried apples and uryuk for 7 minutes and shred. At the same time, chop the spinach, fold into a saucepan, pour in some water, add washed raisins and 5 g of oil and simmer for 5 minutes, then combine all this with chopped uruk and apples, mix and spread on cabbage leaves, wrap them in an envelope and fry on both sides in oil. Serve with sour cream.