Description
Cabbage bags, baked in breadcrumbs stuffed with wild rice, vegetables, mushrooms, minced meat and without it. Very tasty!
Ingredients
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Wild rice
100 g
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Tomato
2 piece
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Pepper
2 piece
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Mushrooms
200 g
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Garlic
2 tooth
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Green onions
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Minced meat
100 g
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Cabbage
5 piece
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Chicken egg
2 piece
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Bread crumbs
1 cup
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Salt
-
Vegetable oil
Cooking
For the stuffing: wild rice aquatics TM "Mistral" cook until tender as directed on package.
Mushrooms finely chop, add the garlic through the press and fry in vegetable oil.
Bell pepper, peeled tomatoes, chop the spring onion finely and add to the mushrooms, cover and simmer over low heat until tender.
Add cooked wild rice and salt.
Mix well. The stuffing is ready.
In the stuffing add the minced meat. I divided the finished filling into 2 parts and one added sautéed minced meat.
For cooking bags will need cabbage leaves. To separate the leaves from the head without damaging them, you need a head to put in hot water for a few minutes, and already softened the leaves are separated from the cob and use the knife carefully to cut the thick veins. Then cabbage leaves to put in water, bring to a boil and cook until soft, it is important that the cabbage leaves don't seethe.
Cabbage leaves cool in the middle to put the previously prepared stuffing.
Edge of the cabbage leaf to gather into a pouch and tie with string.
Eggs stir in a Cup, add salt and dip "the bag."
Roll in breadcrumbs, then dip again in egg mixture and again roll in breadcrumbs.
"Bags" to lay out on a baking sheet, covered with baking paper, greased with vegetable oil and bake in the preheated oven to 180 - 200 degrees for 20-25 minutes. With the ready bags to clean up the threads and arrange the green onions.
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