Description
One of the names of this dish - "Cabbage in sieroslawski". It turns out hearty, juicy, incredibly tasty. And an integral part of Czech cuisine are sauces, which are very vyigrashno accentuate the taste. Simple and unexpected combination variety to any table.
Ingredients
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Figure
100 g
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Onion
2 piece
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Pork
400 g
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Lard
3 Tbsp
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Cabbage
500 g
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Chicken egg
1 piece
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Allspice
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Marjoram
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Garlic
2 tooth
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Sour cream
150 g
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Salt
-
Broth
1.5 cup
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Tomato paste
3 Tbsp
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Sugar
1 Tbsp
Cooking
Finely chop the onion and fry it lightly in lard (you can substitute vegetable oil) until a light, Golden brown.
Add the rice and fry.
Pour the broth (or water), add salt and simmer under the lid until ready. If the liquid has evaporated and the rice is still not quite ready, you can add additional fluid.
Meat grind in a meat (you can take).
Rice to cool, add chopped meat, egg, marjoram, pepper (salt is no longer needed) and mix thoroughly.
Onion cut into half rings and slice the cabbage.
Fry onion and cabbage until Golden brown. Tomato paste mixed with sugar, salt and spices, add 1-2 tbsp of water (be careful not turned out very liquid) and pour the cabbage. Stir thoroughly and simmer for a few minutes.
Cabbage shift in the form to extinguish (or baking).
From rice-minced meat to form balls, and gently submerge them into the cabbage. If necessary, liquid can be added (so it doesn't burn!).
Simmer until tender or bake in the oven.
Sour cream mix with garlic and salt.
The finished dish, you can top with sauce or serve separately.
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