If you want a hearty, but not too heavy dish, try stuffed cabbage rolls with minced chicken. It's long, but delicious and not at all troublesome. I advise you to carefully consider the choice of cabbage - it should be light, moderately dense and necessarily with thin leaves.
Ingredients
- Cabbage (white) – 1 head
- Vegetable broth - 700 ml
- Tomato sauce - 180 ml
- Allspice - 3 peas
- Salt - to taste
- Minced chicken - 400 g
- Fig - 350 g
- Chicken eggs - 1 piece
- Onion - 1 piece
- Carrots - 1 piece
- Vegetable oil - 50 ml
- Ground black pepper - to taste
- Salt - 1 tsp.
Step-by-step cooking recipe
Cut out the stalk and put the cabbage in a saucepan with boiling water.
From time to time, remove the cabbage from the pan and remove the finished leaves with a fork. Continue until you remove all the appropriate leaves.
Rinse the rice under running water, pour boiling water and leave under the lid for 15 minutes.
Grate the carrots on a coarse grater, peel the onion and cut into cubes.
Fry onions and carrots in a preheated frying pan with oil until golden brown.
In a deep bowl, mix the minced meat, rice, egg, roast, salt and ground pepper.
Put some filling on the edge of the cabbage leaf and roll it into an envelope. Repeat the procedure with all the other leaves.
Cover the bottom of the pan with cabbage leaves, and place cabbage rolls loosely on top.
In a separate saucepan, boil the broth, add tomato sauce and allspice. Boil for 10 minutes and add salt.
Pour the tomato liquid into the cabbage rolls, cover with a lid and simmer for 45 minutes on low heat.
