Description
Stuffed cabbage cooked this way, even from the rough winter cabbage, obtained remarkably gentle. Prepared with vegetarian minced meat eaters can prepare your traditional stuffing. In any case, it turns out very tasty dish!
Ingredients
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Cabbage
10 piece
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Mushrooms
300 g
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Figure
80 g
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Carrots
1 piece
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Onion
2 piece
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Milk
500 ml
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Tomato paste
1 Tbsp
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Salt
-
Allspice
-
Greens
Cooking
All the necessary products.
Cabbage boil in acidulated water until tender wrappers (pre-cabbage can be frozen, then thawing the leaves will be softer). Head is better to take smaller (a little not found)
Boil the rice until tender. Carrots grate on a coarse grater, onion cut into cubes, mushrooms finely cut and fry in vegetable oil. Then mix with rice, season with salt and pepper. Wrap a spoonful of the stuffing in the cabbage leaf and fry both sides in vegetable oil.
To lay down in a deep roasting pan and pour the milk. Simmer on low heat until completely absorbed milk.
Separately fry the chopped into cubes onion, grated carrot. Add the vegetables, tomato paste and a little water. Sweeten and salt to taste. Once almost all the milk will boil, add the cabbage rolls and tomato sauce, bring to the boil and remove from heat.
Allow the cabbage to cool and absorb the tomato sauce. To serve better on the second day. Stuffed cabbage is very tender, with a rich taste!
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