Name Cabbage rolls stuffed with minced meat


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1 kg beef,
1-2 kg fresh cabbage,
4 tbsp rice,
2 onions,
2-3 tbsp butter,
salt and pepper.

1/2 cup sour cream,
2,5 cups meat stock,
1 tbsp flour and butter.

Clean a medium size cabbage of top leaves, wash, cut out the core. Place the cabbage into boiling salted water for 5 minutes. Remove, allow to cool and cut the leaves off. Remove thick veins from each leaf or pound them flat with wooden mallet. Put the meat through meat grinder, add slightly cooked rice, simmered onions, pepper, salt and mix well. Place some of this stuffing on each leaf, fold the leaves to wrap the stuffing, shaping them into rolls. Place the rolls into stewing pot or casserole, pour sour cream and sauce over them and stew in oven. Sauce: saute the flour in butter so that it does not change color, add sour cream, mix well, dilute with hot meat stock, allow to simmer for 8 to 10 minutes, add salt, strain, bring to the boiling point and add butter.

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