Stuffed cabbage with sour cream sauce

Description

This dish is not a simple and fast. But believe me, it's worth it to work hard! The reward will be satisfying and delicious food, and, no doubt, the admiration of all home. In fact, the filling can be any - from minced meat to vivid vegetables and cereals. It all depends on your imagination and desires.

Ingredients

Cabbage

1 piece
Minced meat

250 g
Onion

2 piece
Carrots

2 piece
Broth

1.5 cup
Chicken egg

2 piece
Milk

0.5 cup
Sour cream

0.5 cup
Flour

1.5 Tbsp
Butter

30 g

Cooking

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Cabbage wash, remove the top leaves and boil whole in salted hot water. Cook until soft - I have an average head takes about 30 minutes. Take out the cabbage from the pan into a colander, allow to drain excess water and cool slightly.

Onion and carrot peel, finely cut onions, carrots three on a coarse grater.

Onions lightly fry in vegetable oil. Portion of fried onions (about 1/3) to the bowl in a saucepan or skillet. The remaining (the fire does not extinguish, but fry on a low flame) put some salt and pepper (to taste) minced. Any experiment with your favorite spices allowed. :-)

The stuffing in the roasting process constantly stir with a fork, so as not caked in pancake. Fry for about 5 minutes, then add 3-4 spoons of broth, I had a cold, but it can be replaced with broth from cabbage is delicious!

In a saucepan with the pending put onions carrots, lightly fry (a couple minutes) and add the same broth (2-3 tablespoons). Cover with a lid and leave to stew on low heat.

Eggs mixed with 1/2 Cup milk (you can just whisk with a fork) and put in there fried beef with onions. All mix well. Liquid would be large, so don't be alarmed - everything will go to the cause. :-)

Into the pot for baking (I have a glass bowl for the microwave) place the foil crosswise. Pierce on the perimeter of the bottom with a knife, to leak juice. Lay on this "bed" cabbage stalk down. If the cobs are highly favored - just cut away to create a flat surface.

Then - the worst! Neat "undress" the cabbage - leaves one by one turns out. Do not worry if the first will be spread to the hands - on, believe me, will go more fun.

Expandable up to until the "petals" will not be ridiculously small. The remaining middle, neatly cut with a knife. In the center put a bit of meat. Central petals wrap, "as it was".

Between next petals spread with carrots and onions. Again, the petals return to the place. Then again mince - and so alternating until all the cabbage is not stuffed.

Farshire, just put the stuffing between the leaves and turn them to the center.

When the filling is laid out, wrap the cabbage in foil, arms forming a "head". In the form pour the rest of the stuffing liquid. Put in preheated oven (200 degrees) for 20-25 minutes.

For fans of Golden brown - remove the cabbage after 20 minutes, unwrap the foil(carefully, not to burn!). Spread sour cream and sprinkle with the bread croutons or grated cheese. And again in the oven until browned.

For the sauce: a knob of butter (about the size of a walnut) in a saucepan, melt, add 1.5 tablespoons of flour. Stirring constantly, fry it lightly. Slowly pour 1 Cup of broth (again, you can use the broth from cabbage) all the time to interfere, to avoid lumps. When the sauce is smooth, put half a Cup of sour cream (I take 25%) and again mix well. Boil for another five minutes, stirring occasionally. All you can pour the sauce in a gravy boat!

Reddened the cabbage out of the oven, cut into portion slices and pour the sauce.

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