Description
Delicious sweet filling and flavorful sauce - gorgeous cabbage! Dish, I would say, with a twist.
Ingredients
-
Cabbage
1 piece
-
Minced meat
300 g
-
Chicken egg
3 piece
-
Cheese
60 g
-
Onion
1 piece
-
Garlic
1 tooth
-
Figure
1 cup
-
Salt
-
Allspice
-
Olive oil
-
Onion
1 piece
-
Carrots
1 piece
-
Cream
100 ml
-
The broth
800 ml
-
Dry white wine
100 ml
-
Greens
-
Salt
-
Allspice
-
Garlic
1 tooth
Cooking
Boil eggs and
Fig. The rice should be soft after boiling.
Cut bottom of cabbage Chinese cabbage and separate the leaves. Add to the pot and pour boiling water. On top put a small load, so that the leaves are immersed in boiling water completely. Let it sit there for about 15 minutes.
The stuffing to put the egg. Add salt, pepper and onions (chopped). Mix well.
Add grated on a fine grater boiled eggs,
grated on a fine grater cheese and chopped garlic.
Mix well.
Add the rice and
mix well until smooth.
Now to make the sauce: cut onion into small cubes, carrots grate on a coarse grater.
Fry in olive oil.
Drain the broth from the cabbage leaves and add 800 ml (about 3 cups) zazharku. There to pour wine and
cream.
Stir and simmer for 5 minutes. Season with salt and pepper and add the chopped garlic.
Lightly beat off a wooden hammer the ends of the leaves. Spread the filling on one side of the cabbage leaf and
wrap sheet rolls.
Put the first layer of cabbage in a pot and
cover with the broth. The broth before each time to mix to roasting evenly.
To do the same with the rest of the cabbage rolls and sauce. Put on the stove, bring to boil, reduce heat, cover and simmer until cooked (15-20 minutes).
Bon appetit!
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