Description
Went on sale the new cabbage harvest, so fresh, tender, green, and so I immediately wanted stuffed cabbage. But unusual, some other brand-new... Dug through my archive and found a magazine "School of Gastronome", here is the recipe. Was very tasty. Join.
Ingredients
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Cabbage
1 piece
-
Mushrooms
400 g
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Figure
100 g
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Butter
40 g
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Onion
2 piece
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Carrots
2 piece
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Tomato
500 g
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Sour cream
250 g
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Seasoning
3 tsp
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Dill
2 Tbsp
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Nutmeg
0.25 tsp
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Salt
-
Black pepper
Cooking
To prepare the products. Wash vegetables and clean.
Cut the cabbage head, drop in boiling salted water and cook for 6-8 minutes to Cool and disassemble on the leaves.
Carrots and onions chop. Wash rice, boil until soft 8-10 min., drain in a sieve.
Melt half of the butter, put half of the onion and the whole carrot.
Add peeled and sliced thin slices mushrooms and fry, stirring occasionally, 7-8 min. transfer to a bowl. The pan do not wash.
Preheat duhovku to 190*C. Tomatoes peel and cut into cubes. In a frying pan melt the remaining butter, fry the second half of the onion until transparent, add MAGGI,
Peeled and diced tomatoes
And sour cream.
Bring to boil and remove from heat.
Add to vegetables and mushrooms cooled rice, dill and nutmeg. Season with salt and pepper and mix well.
From cabbage leaves cut thick base and lightly beat off. On each leaf put 2-3 tablespoons of the filling
And wrap envelope. Put in refractory form.
Pour the cabbage hot sauce.
Close the form with foil and bake the cabbage rolls in the oven for 45-50 min.
If not tomatoes, you can make cabbage rolls in a creamy sauce. To do this, mix 200 g of sour cream and 250 ml of water, season to taste and pour over cabbage rolls. Bon appetit!
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