Cabbage rolls Chinese cabbage

Description

Cabbage rolls are tasty, appetizing, cabbage in a thin shell.

Ingredients

Beef
Onion
Carrots
Figure
Cabbage
Tomato juice
Sour cream
Salt
Spices

Cooking

To make the filling: mix the ground beef with cooked rice, finely chopped onion and grated carrot, add seasoning or salt, a little water and stir.

Remove the large cabbage leaves, cut off the bottom part to make a round leaf. The lower part is cut into strips and set aside.

In a pan pour a little water, boil, and cook leaves portions (no more than half a minute, until soft).

On the bottom of the pan or form, where you will be making cabbage rolls to put half of chopped cabbage (the one that was postponed), a handful of grated carrots and a handful of chopped onion.

To make the cabbage rolls, both from the usual cabbage and put in pan in layers. On top pour the rest of the diced cabbage and a handful of grated carrots and onions. If you have minced beef to make the meatballs and put them between cabbage rolls.

I've done three options. First, in the form of a cabbage added to the water in which cooked leaves, the universal seasoning and sour cream, smearing it over the surface. In total it took 4 tablespoons with slide (was in the form of 5 cabbage rolls).

After baking in the oven under the lid at a temperature of 180-200 degrees for about 30 minutes (put in a cold oven, and spotted after heat).

Second option: put all the same as in the first case, filled with the same water with the seasoning, but added mayonnaise, about 150g.

So they looked after baking. Baked under a lid in the oven.

And last, a third option: just put in a pan of cabbage rolls, but filled with water or broth, with added tomato sauce and seasonings. If there is tomato juice, it is best to fill them, but I was not, and to go to the store there wasn't time. Put on fire, bring to boil and cook on a slow fire to boil. Serve with sour cream. All three were approved. Bon appetit!

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