Description
Get these juicy, mild sausage-meatballs. The liver goes very well with rice, cumin and cabbage.
Ingredients
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Figure
0.5 cup
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Liver pork
0.5 kg
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Cabbage
0.3 kg
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Onion
1 piece
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Salt
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Cumin
0.5 tsp
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Vegetable oil
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Mesh fat
0.5 kg
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Sour cream
4 Tbsp
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Ketchup
2 Tbsp
Cooking
Prepare the necessary products. The rice I used Basmati Mix from the company Mistral.
The rice should boil until soft. Liver rinse, remove the film. You can scroll in a meat grinder, I prefer to finely chop.
Onions chop and fry in vegetable oil until Golden brown.
Cabbage finely chop.
Mix the liver, onions, cabbage, cold rice, cumin, salt. The beef is ready.
The gland is cut into rectangles.
Put 1.5 tbsp of the stuffing and wrap (like pancakes when stuffed)
Get these burgers.
Heat a frying pan with a little oil and fry our meatballs (seam side down first) until Golden brown.
Fried meatballs put them in a saucepan for stewing. Add ketchup and sour cream, stir with boiling water. The meatballs should be almost covered with liquid.
Bring to boil, lower the heat to low and simmer under a lid until tender (30-40 minutes).
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