Description
The classic version of stuffed cabbage, but with a nice surprise inside. I invite all to visit to an amazing cabbage rolls)))
Ingredients
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Chicken egg
4 piece
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Cabbage
4 piece
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Meat
450 g
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Figure
4 Tbsp
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Baton
1 slice
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Salt
-
Nutmeg
0.5 tsp
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Black pepper
-
Carrots
0.5 piece
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Onion
1 piece
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Milk
2 Tbsp
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Carrots
1 piece
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Water
250 ml
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Sour cream
3 Tbsp
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Tomato paste
1 Tbsp
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Salt
Cooking
I used rice TM Mistral. Rice for stuffed cabbage you need to boil until tender and cool.
Boil 4 eggs until ready and cool.
Meat mince with carrots and onions.
Baton smash into pieces and pour the milk.
Combine the mince and bread. Stir.
Add boiled rice, salt and pepper to taste. Add the nutmeg.
Cabbage leaves down for a few minutes in boiling water so they become soft.
On a cabbage leaf put some of the mince and boiled egg.
The egg is completely covered by the meat.
Gently wrap in cabbage leaf. I note that the cabbage leaves have to be large to be able to wrap up the stuffing with egg. At the bottom of a thick-walled pan put 2-3 cabbage leaves, or pieces of them. This is to ensure that the cabbage should not be burnt. Put in a pot of cabbage rolls ready. Pour a little water and put the saucepan on slow fire. Pot close the lid. Proprium cabbage rolls 15-20 minutes.
Prepare the sauce. Pour into a pan of water and pour it grated on a coarse grater carrots. Add salt to taste. After 5-7 minutes add sour cream and tomato paste. Stir. Simmer about 5 minutes. Then pour the sauce over the stuffed cabbage. Simmer the cabbage rolls in the sauce for 10-15 minutes. It is served hot.
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