Do you like cabbage rolls the way I like them? No? Strange, you just can not properly prepare them! Today I will share with you the recipe for these cabbage rolls.
Cabbage. We take a white cabbage of round shape, we need a soft head, not tight. Cut out a cob, we take apart for leaves. And cook the leaves in salted boiling water for ten minutes. Then we take them out and put them in a bowl, close the lid, they languish there for another ten minutes. To preserve the color of the leaf, I add a spoonful of vinegar to the water. If it is difficult for you to weld the leaves correctly, then you can send them to the freezer for the night, before packing them in a bag. If your sheets have dense veins, then we take the rolling pin and roll them out, they will become even and will be better curled.
Minced meat. I take two types of meat - beef (veal) and pork, in equal proportions.Still in minced meat, I add onions, and nothing more.
Fig. To make cabbage turned out to be ideal, I take exactly round-grained and cook it until half-ready.
Sauce. In it I add not only liquid, but also vegetables. Passivated carrots and onions. Instead of water I take tomato juice (tomatoes chop and drain juice) and sour cream. Mix everything.
Process. Stuff together with rice, in proportion two to one (two pieces of minced meat and one piece of rice, do not mix it up). Well, the spices are already there, salt-pepper. On the ready cabbage leaf we put in the middle of minced meat and carefully twist into a tube, and wrap the edges inside. It is this kind of cabbage rolls - the perfect one.
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Cooking. Casserole, and better than cauldron. Necessarily with a thick bottom.Fold the cabbage rolls, pour the vegetable sauce and simmer on a small fire for 1 hour. From above I lay a piece of butter. You can stuffed cabbage, before stowing in a pan, fry, from this they will only taste better.
After you cook them, observing all the subtleties, cabbage rolls will become your favorite dish.
