Description
When I was a student and came to his parents for the weekend, dad always asked me what to cook tasty. And I often asked him to prepare cabbage rolls. Know that all prepare them in different ways: some have small, someone big, someone even bakes them in the oven. Stuffed cabbage but my dad always seemed the most delicious.
Ingredients
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6 pack
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800 g
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1 tsp
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0.333 tsp
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3 piece
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3 piece
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1 piece
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50 g
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2 Tbsp
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500 ml
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Cooking
In a pot with a diameter slightly larger than the diameter of the cabbage, pour water. Bring to boil and put the cabbage. The water should completely cover the cabbage. Wait 5 minutes, the cabbage extract in a deep bowl and carefully remove a few leaves. Then head out again to return to the boiling water. Repeat the operation until then, until there leaves. After vein of each leaf slightly discourage hammer. This will make the sheet more pliable when folding.
Boil the rice in salted water. Remove from the water and allow to cool.
Meat and 2 onions skip through Mincer. 2 carrots grate and add to meat. Add boiled rice. Season with salt and pepper to taste and mix thoroughly.
The remaining onion slice. In a large pan pour 2 tbsp oil, add the lard. Lay the sliced onion and fry on medium heat for 5 minutes.
Add the grated carrots. Sauté for 5 minutes.
Roll the cabbage tightly and place in a saucepan. On top put the remaining cabbage leaves (optional) and pour over the sauce. Cover and simmer for about 1 hour (depends on the variety of cabbage). If the sauce will not completely cover the cabbage rolls, add water.
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