Description
Usually, describing a recipe of cabbage, experienced owner thinks that it is enough to list the steps and everything will be clear. When a friend took me the recipe a few times called and asked about the details (how to remove leaves from the head, how to roll, etc.), I realized that sometimes it is important a detailed, stepwise description of the recipe. Decided to offer your stuffed cabbage recipe with step-by-step description. I hope will be helpful.
Ingredients
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Cabbage
1 plug
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Minced meat
800 g
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Figure
1 cup
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Onion
2 piece
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Carrots
1 piece
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Tomato paste
2 Tbsp
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Sour cream
3 Tbsp
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Seasoning
Cooking
The head cut part of the stalk and put it in a pot of boiling water, turning with a slotted spoon, scald from all sides.
Cabbage on a platter and carefully remove one sheet at a time, starting from the cobs.
Ground beef, rice, seasonings and salt to mix.
From cabbage leaf to cut the thickening on the edge to put the stuffing.
To collapse the envelope, starting from the center, then bending the edge, wrap to the end. Ready holubec little squeeze between your palms.
Do zazharku of onions, grated carrot, tomato paste, adding a glass of water, and salted a little more than necessary (cabbage salt will take when fighting).
Stuffed cabbage fry both sides in a pan with vegetable oil.
In a saucepan pour a little vegetable oil on the bottom lay the remains of cabbage, shredded.
Put the first layer of cabbage, to cover the top part of the roast.
Alternate cabbage rolls with zazharkoy upper layer (green). On the sides of the pan to put 3 leaves of Laurel, on top sprinkle a few peas black pepper. Pour hot water or broth, slightly covering the cabbage rolls. Simmer for 40 minutes under a lid over medium heat.
The cabbage rolls to put sour cream on top lightly sprinkled with a seasoning (blend of dried vegetables and herbs) or the greens, flatten and cook for another 20 minutes.
Serve with sour cream (with ketchup or mayonnaise), someone like that. Well sooo delicious! Bon appetit!
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