Why choose if you can cook cabbage rolls with different types of meat at once. The taste is surprisingly full, varied and original. And to better highlight and shade it, I recommend adding a spoonful of sour cream when serving!
Ingredients
- Cabbage (large) – 1 head
- Vegetable broth - 1 l
- Tomato paste - 150 g
- Allspice - 2 peas
- Bay leaf - 1 piece
- Salt - to taste
- Minced pork - 150 g
- Ground beef - 150 g
- Turkey stuffing - 150 g
- Round rice - 100 g
- Chicken eggs - 1 piece
- Carrots - 1 piece
- Onion - 2 pieces
- Vegetable oil - 50 ml
- Ground black pepper - to taste
- Salt - 1 tsp.
Step-by-step cooking recipe
Make deep incisions in the cabbage, remove the stalk and place the vegetable in a saucepan with boiling water.
Periodically remove the cabbage from the pan and remove the finished leaves with a fork. Continue until you run out of suitable leaves.
Wash the rice, pour boiling water and leave for 15 minutes under the lid.
Grate carrots on a coarse grater, peel the onion from the husk and cut with a knife.
Pour onions and carrots into a hot frying pan with oil and fry until golden brown.
Select part of the roast for the filling, add tomato paste, 200 ml of broth, allspice and bay leaf to the rest. Boil for 10 minutes.
Mix minced meat, rice, egg, salt, ground black pepper and roast. Knead the mass with your hands until smooth.
Put some minced meat on the edge of the cabbage leaf and roll it up in a loose envelope. Repeat the steps with the remaining leaves.
Cover the bottom of the pan with cabbage leaves, and spread cabbage rolls on top in loose rows.
Pour in the tomato roast, boiling broth, salt and simmer for 1 hour on low heat.
