Description
Thought that would be something like our cabbage rolls. Imagine the surprise when I finally decided and made these soft, gentle, a very special rolls! Honestly, I was pokovyraylas with them for a long time - he said the lack of experience with cabbage... but it was worth it!
Ingredients
-
Shallots
2 piece
-
Cabbage
12 piece
-
Pork
200 g
-
Beans
200 g
-
Figure
300 g
-
Salt
3 tsp
-
Black pepper
-
Sauce
1 Tbsp
Cooking
If You decide to use dry beans, then soak it overnight in cold water.
Rice pre-soak in cold water (for 5 hours or more). Drain, rinse, put on paper towel to cool. Add to the rice 1 teaspoon of salt, mix well.
Beans (both soaked overnight and canned of cans) must be rinsed and crushed with 1 tsp salt.
Pork chop.
Finely chop the shallots.
Stir pork and onion with fish sauce, a little prisolit and pepper.
Carefully remove the cabbage leaves (I had enough filling for 12 leaves). Recipe cabbage pre-boil is not necessary, therefore, to remove sheets not very comfortable, they are and strive to be torn. To make it easier, can cut it at the base around the stalk. However, in order to calm down, I note that even if the sheets tear a little, all the stuffing still in them will remain and will not go away - proven by experience :-). Importantly, poprochnee wrap in rolls.
Put the stuffing on cabbage leaf evenly put some rice on top of beans, then meat, then beans again and finish the rice.
Then the only thing that can cause obstruction in this recipe: you need to wrap the stuffed cabbage rolls and bandage food thread.
Some sheets will be more convenient to collapse the envelope.
All rolls-envelopes tightly stacked in a saucepan, cover with water, bring to a boil and cook for 25 minutes. If you use regular rice, then 20 minutes will be enough. 5-10 minutes before the end of cooking a little salt water (be careful and make sure to try the water before you throw the salt, as we added in sufficient quantity in the stuffing).
After boiling pour the water on top of the rolls to deliver the goods for 10 minutes, thereby enabling excess water to drain. The dish is ready! Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.