I love cooking in a slow cooker! The dishes always turn out to be rich, tasty and fragrant. The other day I cooked cabbage rolls in it. Of course, the cabbage had to be boiled in a separate saucepan, but I cooked the roast, sauce and cabbage rolls themselves in a slow cooker.
Ingredients
- Cabbage (white) – 1 head
- Tomato paste - 50 g
- Bay leaf - 2 pieces
- Black Pepper - 3 peas
- Salt - to taste
- Water (hot) – 1 l
- Minced meat - 300 g
- Chicken eggs - 1 piece
- Fig - 1 glass
- Carrots (average) – 1 piece
- Onion - 2 pieces
- Vegetable oil - 50 ml
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Peel the cabbage from the upper leaves, cut out the stalk and put it in a deep saucepan with boiling water.
Periodically remove the cabbage from the pan and remove the soft leaves. Continue until you remove all the appropriate leaves.
Rinse the rice, pour hot water and cover with a lid for 10 minutes.
Peel the onion from the husk and finely chop, grate the carrots.
Turn on the "Frying" mode, pour in the oil and fry the onion and carrot until golden brown.
Take away half of the roast, add tomato paste, hot water, bay leaf, pepper and salt to the rest. Turn on the "Languishing" mode for 10 minutes.
Mix rice, minced meat, delayed frying, salt, ground pepper and egg.
Put a little filling on the edge of the cabbage leaf, turn the sides inside and roll up a loose roll. Repeat the steps with the remaining blanks and filling.
Remove the bowl of the slow cooker, pour the liquid into a separate bowl and carefully lay out the cabbage rolls.
Pour back the tomato sauce, cover and cook for 1 hour and 20 minutes on the "Stewing" mode.
