Among my signature dishes there is one interesting recipe for cabbage rolls. The peculiarity is that cabbage rolls are cooked in breadcrumbs. I don't add meat to the filling, so that everything has time to fry in a relatively short time!
Ingredients
- Cabbage (white) – 1 head
- Iceberg lettuce (for submission) – 3 sheet
- Round rice - 150 g
- Chicken eggs - 1 piece
- Onion - 1 piece
- Bell pepper - 1 piece
- Carrots - 1 piece
- Vegetable oil - 300 ml
- Greens (different) – half-pack
- Ground black pepper - 0,5 tsp.
- Salt - to taste
- Chicken eggs - 4 pieces
- Breadcrumbs - 200 g
- Flour - 100 g
- Salt - 0,5 tsp.
- Ground black pepper - 0,5 tsp.
Step-by-step cooking recipe
Cut out the stalk and place the cabbage in a pot of boiling water.
Periodically remove the cabbage from the pan and remove the finished leaves with a fork. Continue until you remove all the beautiful leaves.
Rinse the rice under running water, put it in a deep bowl and pour boiling water for 15 minutes.
Finely chop the greens, bell peppers and onions, grate the carrots.
Fry onions and carrots in a preheated frying pan with oil until golden brown.
Add the chopped bell pepper and continue to fry for another 5 minutes.
Mix rice, egg, roast, herbs, salt and ground black pepper. Knead the mass with your hands until smooth.
Put some filling on the edge of the cabbage leaf and roll it into an envelope. Repeat the steps with the remaining leaves.
Beat eggs for batter with a fork. Add salt, ground black pepper and mix well.
Prepare flour and breadcrumbs in separate plates.
Dip each cabbage roll on all sides in flour, then in eggs and in breadcrumbs.
Fry cabbage rolls in hot oil until golden brown.
Put lettuce leaves and ready-made cabbage rolls on a serving plate. Bon appetit!
