Cabbage rolls with vegetables

1 serving


Peel the cabbage head, separate the required amount of leaves and pour boiling water over them for 5-10 minutes. Put the leaves scalded in this way on a sieve, let the water drain. Then spread the leaves on the board, soften the most rigid stems with a pull or rolling pin, salt, put the vegetable filling on the leaves and wrap them in a bag (you can tie with a thread), fry in a pan, transfer to a saucepan, add sour cream, several spoons of cabbage boil, 1-2 bay leaves. Cover the pan with a lid and simmer over a quiet heat for 30-40 minutes. Cabbage rolls taste better if you add 1-2 tablespoons of mash tomato or 2-3 finely chopped tomatoes to the pan before braising. For the vegetable filling: cut the peeled and washed vegetables into straws, fry lightly in a pan, add the sliced tomatoes and simmer everything together for 5-10 minutes, then add the salt, pepper, dill or parsley greens and stir.