Description
My dad loves stuffed cabbage, and my mother too lazy to cook them. I decided to make dad's night to cook grandma recipe. Can someone else remind you about this dish!!!
Ingredients
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Minced meat
650 g
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Figure
0.5 cup
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Onion
1 piece
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Carrots
0.5 piece
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Cabbage
1 plug
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Vegetable oil
2 Tbsp
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Juice
1 cup
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Spices
Cooking
Carrots grate on a coarse grater, finely chop the onion. Fry in vegetable oil. Put on the stove a large pan of water to the cabbage.
Boil the rice.
Begin to separate the leaves from the cabbages. Carefully cut around stumps and detachable. When the leaves become badly separated, lower for a minute in boiling water, carefully remove leaves and will get back. If necessary, dip again in boiling water. Thick veins should be cut, making them thinner.
Boiled rice to discard in a sieve and rinse.
The tiles that were not yet in the boiling water, blanch for 3 minutes. Carefully get to the leaves are not torn.
In minced meat add boiled rice, fried vegetables, salt and pepper. Mix well.
The cooled cabbage leaves wrapped beef. The toppings I put on that edge, where the thick stem, tuck the edges and fold.
I got 10 pieces, but the filling left for 2 more stuffed cabbage, and the leaves of cabbage is not separated.
Batches fry cabbage in vegetable oil on both sides for about 3 minutes. (Don't really understand why it should be done, but my grandmother always cooks)))
Put all the fried cabbage rolls in the pan.
Fill the cabbage with one glass of tomato juice. You can dilute the tomato paste and add salt and sugar (you should get not very sweet). Simmer over low heat for about 40 minutes.
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