Stuffed cabbage from Chinese cabbage
Hello!
If there is a plant whose leaves are more convenient than the leaves of ordinary cabbage, why not adapt them to prepare a traditional Russian dish — stuffed cabbage?
Difficulty: 4/10
Cooking time: 1 hour.
Number of servings: 6
Ingredients:
- Beijing cabbage, 1 PC.
- Minced meat (beef/pork), 400 gr.
- Onion, 1 PC.
- Carrots, 1 PC.
- Rice, 100 gr.
- 1.5-2 liters of broth or stock cubes
- Garlic, 3 cloves
- Sour cream, 80 gr.
- Tomato paste, 1,5 tbsp.
- Black pepper
- Vegetable oil
- Salt
Rice is washed, pour 150 ml of cold water, bring to a boil, reduce the heat to a minimum and cook under a lid for 15 minutes. Wash rice with cold water, mix with minced meat, salt, pepper to taste.
The cabbage to separate the leaves.
Put the leaves in boiling water and cook for 2-3 minutes until soft.
Put a small amount of minced meat on each sheet and wrap the roll.
I have from this number of broke a 17 PCs.
Peel the onion, cut into half rings and fry on a small amount of vegetable oil for two minutes.
Add grated on a coarse grater carrots and fry for another three minutes.
Warm up the broth (or make from stock cubes), dilute the sour cream and tomato paste, salt and pepper to taste.
In a large pot spread layers of stuffed cabbage, alternating vegetables.
Pour the broth, put on the stove and cook on low heat for 40 minutes (for flavor, you can put pepper or Bay leaf).
Serve with sour cream and herbs.
Bon appetit!
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