● Cabbage — 2 kg
● Minced meat (pork + beef) — 800 g
● Rice — 140 g
● Tomatoes — 2-3 pcs.
● Onion — 2 pieces
● Carrots — 2 pieces
● Tomato sauce or tomato paste — 3-4 tbsp
● Sour cream — 3 tbsp
● Salt, pepper to taste
● Vegetable oil
Rice is poured into a saucepan, poured with water so that it covers rice 1 cm above its surface, and cook until ready for 15-20 minutes. In a large saucepan, boil the water by adding a teaspoon of salt. Cut cabbage in a cabbage, carefully remove the top leaves. Put the cabbage along with the leaves cut side down and cook for 5-7 minutes, the water will reach the middle of the cabbage, then turn the cabbage and cook for another 5-6 minutes. Begin to remove the leaves, use tongs or forks, so as not to burn yourself. Removed leaves leave to be steamed in water for a few more minutes, so that they become softer, and then remove and put on a plate to cool. So disassemble all the cabbage on the leaves.
Prepare the filling for cabbage rolls
We peel the tomatoes from the skins. To do this, make a cross-cut on the tomatoes, dip into boiling water for a minute, and then immediately into cold water. The skin can easily be removed. We cut tomatoes with a small cube
Onions and carrots clean. Bulb finely cut, carrots grate on a large grater. Half of the whole onion and half a grated carrot, put out in a frying pan with a small amount of vegetable oil. Add two tablespoons of tomato paste and mix, let it fade for a few more minutes, turn it off and set aside to cool. In a large bowl, combine minced meat, rice, tomatoes, prepared onions with carrots in tomato (item 4). You can add dill or parsley greens. Add salt and pepper, stir forcemeat. We wrap the cabbage leaves. Cut the large leaves of cabbage in half, carving a hard core. With small leaves, cut off the protruding surface from the central rod. Put 2-3 tablespoons of ground meat on a cabbage leaf and wrap it in the form of a cone, the hard side of the cabbage leaf will be wrapped at the base, and the edges of the leaf in the wide part. The edges of the cone (our stuffed cabbage) should be gently swung with your finger inside. Small pieces of stuffing stuffing, twisting in a tight roll, and then pushing the edges of the cabbage into the inside from both sides. Fold them in a pan with a thick bottom. I always use Le Creuset or slow cookware for such occasions, stuffed cabbages in it, as well as stuffed peppers are amazing and never burn.
We make sauce and roast. For sauce, mix 2-3 tablespoons of a good tomato paste (or 6-8 spoons of tomato sauce) with 3 tablespoons of sour cream, pour them with boiled water or broth and mix thoroughly. Pour into the cabbage sauce so that it covers the top cabbage rolls to the middle. If necessary, add more water or broth. Put the saucepan on medium heat, when the dish boils, reduce the heat and simmer under the lid for an hour. You can also cook cabbage rolls by extinguishing them in the oven, but for my taste it’s tastier on the plate). Meanwhile, in a frying pan, warm up a little vegetable oil and braise the remaining onions and carrots. Lay everything on top of the cabbage rolls and continue cooking for another 10-15 minutes.
Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!
Every man is a sinner, but the sin saved us JESUS CHRIST
And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.
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