So, the first thing prepared the filling. Boil the lentils. I poured water in the ratio 1:2.5 and cooked 10 minutes, and then left to long in hot water that she'd "arrived", become soft, but not seethe. In General, the author of the recipe used 2/3 Cup of rice, which was boiled for 2-3 minutes after boiling. Chicken breast missed through a meat grinder with onions. Carrots cut small cubes and put in a nonstick pan with a little water (in the original recipe, the vegetables are fried in oil). Mixed minced meat, lentils, carrot, finely chopped greens and raw egg. The stuffing is ready. I should note that the proportions are not absolutely necessary))) If you do not watch calories, like more meat, you can remove the rump and take two chicken Breasts, or replace them with other kind of meat.

Next, you need to boil the cabbage to disassemble the leaves. This can be done in any convenient way for You. The original recipe recommends to "chop cabbage on a cutting a long fork and drop into boiling water. After 2 – 3 minutes to cut 3-4 of the top sheet and remove from head (by this time the upper leaves a little time to Podgoritsa and must be removed without any effort). Press shot leaves the cabbage and keep cooking. After 2 – 3 minutes to remove several of the upper leaves, etc. until the entire head will not understand the individual sheets. Periodically, you need to check the readiness of removed leaves. Ready (plastic, easily bendable, but not overcooked) to get out of the pan." I'm cooking cabbage met for the first time, worried that digest so after I separated a few leaves, I head was removed, waiting for when the leaves reach the "standard", removed them, then lowered his head and separated the leaves. And so until the left little cabbage, he cut the stalk and boiled until tender. I think those who have ever cooked a stuffed cabbage, no difficulty will arise.

The removed leaves I spread, first in a colander to drain the water, and then cut them thickening. Unfortunately no photos of the process of combining the filling and cabbage leaves. But in General, nothing complicated. Distributed the meat to leaves and from smaller to larger "put" them on a little cabbage. To comply with strict sequence of dressing the leaves do not have))) I had it so that some leaves are left over, that is, they did not want "to dress" of the head and at the same time remain intact, which is why I missed the "dress" leaves a little more))) However, if you leave "ragged" leaf, great disaster will not happen. The process continued until, until you run out of meat))) In the original recipe recommend leaving a few top leaves without meat. I have it ended just when left 3 leaf)))

The assembled head is moved on a sheet of foil, smeared with sour cream (still had to cook for guests, so I wanted to achieve an attractive Golden brown, for myself, I'd cook without sour cream, the taste is not affected))) Bake about half an hour at 200 degrees, but of course better to focus on your oven. The foil top is not covered.

In principle, after baking, can be eaten immediately, you get a full hot))) But I needed a cold appetizer to the feast and I got it))) I Gave the cabbage to cool completely, wrapped in foil and in the fridge demand))) were Playing it then great, nothing is scattered and does not fall off)))