Description
Here I am , finally with his cabbage rolls. Looked on the website-there are similar, but still wrong!!! It's probably like borscht. Everything seems the same, but some BUT there is! Well, let's start.
Ingredients
-
Cabbage
1.2 kg
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Mushrooms
400 g
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Millet
1 cup
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Onion
1 piece
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Salt
-
Black pepper
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Sour cream
0.75 cup
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Yogurt
1 cup
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Tomato
2 Tbsp
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Broth
2 piece
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Flour
1.5 Tbsp
Cooking
Steamed hot water millet.Leave to stand for 40-45 min.
Boil the cabbage(I boiled a whole,cutting out the core)in salted water.
Fry until Golden brown the finely chopped onion(1/2).Add to it the chopped mushrooms(3/4 of the total number) and wheat + salt, pepper.It all fry together for 3 minutes.
Cabbage disassemble the leaves, cut the seal and wrap the meat.
Cabbage rolls fry in vegetable oil on both sides.
The bottom of the pan(my Dutch oven) covered with cabbage leaves and put the cabbage rolls.
Mix dissolved bouillon cube(I confess,bad,but...) with a tomato sauce and pour over cabbage rolls.if necessary, add water.The water should cover the cabbage in 3/4.
The top cover again, the cabbage leaves,put the Bay leaf and allspice. Simmer for about 2 hours.I did in the oven for about 1,20 h.
Somewhere for 20-30 minutes until ready to pour a glass of kefir.
While the cabbage rolls are languishing, prepare the sauce: half of the remaining onions and fry, add the remaining mushrooms + salt, pepper.
Sprinkle with the flour.
Mix 2nd dissolved the cube with sour cream and pour over mushrooms.Boil until thick sauce.
Serve cabbage rolls, basting with sauce.BON APPETIT!!!
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