Description
Interesting recipe of national cuisine, found on the Internet. Especially recommend to fans of polenta (corn porridge).
Ingredients
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Leaf vine
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Pork
600 g
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Corn grits
200 g
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Carrots
1 piece
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Onion
2 piece
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Tomato juice
300 ml
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Sour cream
200 ml
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Parsley
-
Mint
-
Marjoram
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Salt
-
Sugar
Cooking
Canned grape leaves bought in the market. If You have fresh vine leaves, they should pour boiling water and brew for 20 minutes. If preserved by salting, then you need to soak for hours in warm water. I had just canned, and they are in preliminary training do not need. Cabbage leaves need to be boiled thoroughly in boiling water.
Corn grits are boiled until soft.
Meat should use bold, better pocherevin. Mince or finely chop.
Onion cut into cubes. Julienne slice the carrots and parsley root. Vegetables to roast.
Prepare the stuffing: mix the pork, corn, vegetables, salt, pepper, add dried mint and marjoram. Knock the stuffing on the bottom of the bowl to make the stuffing compact.
Stuffed with grape or cabbage leaves stuffed. On the base of a leaf, smooth side up, spread a spoonful of the stuffing and gently wrap Blu. Slightly compress it and put it in the pot where it will simmer (the bottom of the pot to pre-pave grape leaves).
Meanwhile, make the sauce. RUB on a coarse grater onion, then fry. Mix tomato juice, sour cream, add to the onions, salt and sugar to taste. If you are preparing fresh leaves, dilute the sauce with water in which you boiled the leaves. Sauce bring to the boil.
Fill the cabbage rolls with the sauce.
Cover with grape leaves, cover, and simmer on low heat for 40-50 minutes.
The author advises to serve cabbage rolls with garlic sauce "Muzhdu". It is prepared as follows: a head of garlic finely chop, RUB with salt, dilute grape broth or broth.
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