One of the most amazing foods that I truly enjoy is stuffed cabbage.
And varied, as there are several distinct recipes available for its creation.
Simply said, stuffed cabbage refers to any meal that is not made with flour. When using fresh, young cabbage, the dish will be extremely soft.
They may be prepared in a skillet, an oven, or even just a simple pot.
The essential component of cabbage rolls is the filling, which can be either meat or vegetarian, sweet or salty.
Let’s remain with the original recipe, but increase the number of veggies to keep the flavor of summer.
They have a distinct flavor that comes from the marriage of tender cabbage leaves with juicy ground beef.
Cabbage – 9 sheets.
Rice – 0.5 cups.
Carrot – 1 pc.
Tomato – 3 pcs.
Onion – 3 pcs.
Minced meat – 300-400 grams.
Vegetable oil – 2-3 tbsp. spoons.
Greens dill – a bunch.
Salt, and pepper to taste.
Delicious and easy to make!!!
Let’s prepare the cabbage first. I always take flattened ones, I don’t know why, but cabbage rolls turn out to be tastier from it, it’s checked.
Let’s disassemble the head of the cabbage, I immerse it in water and boil it to separate the leaves, I did not do it a little differently. With a sharp knife, I cut off the leaves at the stalk and carefully simply separated the right amount of them.
Boil them in salted water until soft, boil for 3-5 minutes.
Wash the rice and boil it in a small bowl.
Let’s make the filling, minced meat was prepared in advance, pork 50% + beef 50%, onion, add rice, salt, pepper to taste, mix well until smooth.
We take out the cabbage leaves, and while they cool down, fry them in a pan with vegetable oil, onions, carrots, and tomatoes.
We lay out minced meat in cabbage leaves, and wrap it in envelopes.