Kale stuffed with rice and mushrooms

1 serving


Cut the loose head of cabbage crosswise at the bottom of the stingray, roll over salted boiling water, cast it into a colander. Stretch a piece of gauze on the board, transfer the cabbage on it with a stick down. Separating one sheet from another, put the minced meat tightly between them. Wrap the cabbage in gauze (having collected its ends and tied with a rope over the head), put it in oil (with a grub down) in a closed bowler. Add oil or boiling water as needed. When the cabbage reaches, remove it from the gauze, transfer it to a deep dish, greased and sprinkled with crumbs, drizzle with oil, let it brown in the oven. For the mince: boil 50g dried mushrooms, strain, chop. Cook 150 g of rice crumbly, pour in 100 g of oil, stir with the mushrooms, salt, drive in 2 eggs. Roll extra minced meat with balls, roll in flour, fry blush in a pan in oil; serving, put around the cabbage. Prepare mushroom sauce with sour cream. When serving, pour some of the sauce over the cabbage; the rest to file separately.