Stuffed cabbage rolls with minced chicken without roasting
Cabbage rolls are much more useful without frying. I add a little fresh onion to the filling, but it can also be excluded if desired. A rich broth will give an expressive taste to the dish. The multicooker will take care of the rest.
Ingredients
- Cabbage (white) – 1 head
- Tomato paste - 50 g
- Allspice - 3 peas
- Bay leaf - 2 pieces
- Salt - to taste
- Meat broth - 1 l
- Minced chicken - 300 g
- Fig - 1 glass
- Chicken eggs - 1 piece
- Garlic - 2 clove
- Onion - 1 piece
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Peel the cabbage from the top sheets, put it in a saucepan with boiling water and cook for 15-20 minutes.
Periodically remove the cabbage from the water and remove the upper leaves. Continue until all suitable leaves are removed.
Wash the rice, pour boiling water and cover for 15 minutes.
Peel the onion from the husk and finely chop.
Mix the minced meat, rice, onion, egg, salt, ground pepper and garlic passed through the press.
Put a little filling on the edge of the cabbage leaf, tuck in the edges and roll up a loose roll. Repeat the steps with the remaining blanks.
Separately mix the broth, tomato paste and salt.
Put the cabbage rolls in the bowl of a slow cooker, pour the prepared liquid, add bay leaf and allspice.
Close the lid and cook for 1 hour in the "Stewing" mode.
