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Cabbage rolls
1 serving
Boil the rice so that it is crumbly and cool. Boil sea cabbage in salted water and cool. Boil the leaves of white cabbage also in salted water, but make sure that they do not fall apart. Finely chop parsley. Finely chop the onions and carrots, spray them in vegetable oil. Chill and mix with rice, sauerkraut and parsley, add the egg. Having spread this filling into cabbage leaves, wrap the cabbage rolls and fry them lightly in vegetable oil. Place the cabbage rolls in a thick-bottomed saucepan or sauté pan and, pouring with sauce, put in the oven for 30 minutes.
Boil the rice so that it is crumbly and cool. Boil sea cabbage in salted water and cool. Boil the leaves of white cabbage also in salted water, but make sure that they do not fall apart. Finely chop parsley. Finely chop the onions and carrots, spray them in vegetable oil. Chill and mix with rice, sauerkraut and parsley, add the egg. Having spread this filling into cabbage leaves, wrap the cabbage rolls and fry them lightly in vegetable oil. Place the cabbage rolls in a thick-bottomed saucepan or sauté pan and, pouring with sauce, put in the oven for 30 minutes.
white cabbage - 300 g, sea cabbage - 100 g, or sea cabbage (salad) - 100 g, rice - 3 tbsp. spoons, eggs - 1 pc., onions - 1 pc., carrots - 1 pc., parsley greens - 20 g, vegetable oil - 3 tbsp. spoons
