Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Sauce for cabbage rolls
To make the sauce for the cabbage rolls in which they will cook more fragrant, bay leaves and red capsicum should be added when cooking the cabbage rolls. Serve cabbage rolls, pour them with sauce, with sour cream or sour milk.
bay leaf - 2 pcs., red pepper - 1 pc., salt - 1 teaspoon, sour milk - 1 cup, or sour cream - 1 cup, fat meat - 500 g, rice - 100 g, onions - 3-4 pcs., tomatoes - 2-3 pcs., eggs - 1 pc., salt to taste, pepper to taste, cabbage - 1 head
Cabbage cabbage rolls. Separate the meat from the bones, chop the flesh or pass through a meat grinder, add rice (cooked or raw), finely chopped onions, salt, black pepper and the juice of two or three tomatoes. Mix all this thoroughly. You can add one raw egg to the mince. Lower the head of cabbage for 10-15 minutes into boiling water. When the leaves become soft, elastic, separate them from the head. Put the minced meat on the leaves and make cabbage rolls. Put the bones in a saucepan, arrange the cabbage rolls on top. Add bay leaf, red pepper pod and salt. Then pour water so that it covers the cabbage rolls, cover with a plate, put a load on the plate. Pot, put first on a medium heat, let boil, then cook on a low heat for 25-30 minutes. Pour the sauce over the finished cabbage rolls in plates. Serve sour cream or sour milk separately to the cabbage rolls.
