Russian cabbage rolls
Hello!
Today I will tell you about one of the most famous dishes of the Russian cuisine.
Difficulty: 6/10
Cooking time: 1.2 hours.
Number of servings: 8
Ingredients:
- Cabbage, large head
- Minced meat (50/50 pork/beef), 1 kg
- Rice, 200 gr.
- Onions, 200 gr.
- Carrots
- Sour cream, 250 ml
- Tomato paste, 3 tbsp.
- Garlic, 3-4 clothes
- Black and allspice, to taste
- Beef broth, 1.2 liters (or a 2 bouillon cubes)
- Salt, vegetable oil
Wash the rice, pour 300 ml of water, bring to a boil, cover and cook over low heat for 15 minutes. Mix rice with minced meat, salt and pepper to taste.
Carefully disassemble the head on the leaves.
Boil a large pot of water and keep the cabbage leaves in boiling water for two or three minutes.
The leaves are broken down into major and minor.
Make minced meat into a small cutlet and wrap it in a sheet.
Small leaves can be used when large leaves are torn or do not completely cover the minced meat.
From the remaining minced meat can be made meatballs.
Onions cut, carrots three on a coarse grater, finely chop garlic.
Carrots and onions fry over medium heat in a small amount of vegetable oil for 4 minutes. Add garlic and fry for a minute.
Put the cabbage rolls in a large pot layers, alternating with carrots and onions.
Dilute the tomato paste in the broth and pour the cabbage rolls so that the liquid covers them slightly (if not enough, add water).
Add allspice, top spread a layer of sour cream, put on the stove, bring to a boil and cook on low heat under a closed lid for forty minutes.
Serve with sour cream, freshly ground pepper and herbs.
Bon appetit!
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I used all ground beef for this recipe and added a beaten egg to the meat mixture.
Stuffed cabbage rolls are very popular in Russia and are a staple in people's diet, especially during the winter months.