Delicious cabbage rolls recipe with a photo
Description
Do not know about you, but I have the association of the new season of fruits and vegetables is not a strawberry, which is on sale all year round and new potatoes and the same young sprouts. And if it turns out the most delicious potatoes with garlic (about this - in another article), the young sprouts is good fresh salads and of course stuffed cabbage with meat. Here we are today, they prepare and the more that do it very, very easy.
Ingredients
Instructions
First of all take a cup of rice. In fact, anyone, even broken rice, the taste of the finished dish will not be affected. Rinse it and the bay glass of water, put the stew until half.
Once the water is completely absorbed in the rump, and she would be dry enough, it will be a signal that the rice is ready. Turn off the fire. Now the figure has to cool slightly.
One medium onion,
and one carrot resin blender as finely as possible, "in the dust."
Mix with 400 grams of minced meat (chicken, veal or pork, beef, the technology does not change)
and rice. Put a teaspoon of salt and a quarter teaspoon ground black pepper and coriander. Once again mix well. Our beef ready for cooking cabbage.
Head of cabbage,
disassemble into individual leaves. If it is tight enough and does not want to "undress", lower it into four ... five minutes in boiling water. So make it out to the leaves will be much easier. Although you can cheat and buy some cabbage leaves on the market. They are a bit rougher and tougher, but for many of us (and I - not the exception), this option will be much more convenient and easier. But it is - a matter of taste and preferences of each chef.
Cut the thick part of the leaf that goes to Kocani. Tablespoon (no more, or just did not Holubec zavernёtsya) we place the stuffing,
and tucked the edge, turn the makeshift straw. Few presses from above, as if flattening Holubec, turning it into a thick "edible envelope." And so we turn off all the cabbage rolls, one by one, until the beef (or cabbage leaves that before) is complete.
In a heated pan pour a tablespoon (not more) of vegetable oil, and spread to brown stuffed. First, on the one hand ... three or four minutes,
then turn over and fry for another three ... four minutes.
In the same (or any other pan with a lid) has layers add up the cabbage rolls, topped up with 150 ... 200 ml of water and a lid on low heat after boiling, simmer another 20 minutes.
That's all wisdom, stuffed with meat of young cabbage ready.
Bon Appetit.
Meat dishes
 |  |
 |  |