Stuffed cabbage rolls with minced pork in the oven
It's no secret that most dishes are tastier in the oven, and cabbage rolls are no exception. I advise you to cook them at least once according to this recipe and you will not want to go back to the pots. As for the dishes, you can use ceramic, glass or cast iron molds.
Ingredients
- Cabbage (white) – 1 head
- Tomato sauce - 200 g
- Bay leaf - 1 piece
- Black Pepper - 3 peas
- Meat broth - 800 ml
- Salt - to taste
- Minced pork - 350 g
- Fig - 1 glass
- Chicken eggs - 1 piece
- Onion - 2 pieces
- Carrots - 1 piece
- Vegetable oil - 50 ml
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Carefully cut out the stalk and transfer the cabbage to boiling water.
From time to time, take out the cabbage and remove the soft leaves with a fork. Repeat the procedure until you remove all the beautiful leaves.
Thickening on the leaves, beat off with a hammer or cut off completely. Large leaves can be cut in half.
Rinse the rice under running water, pour boiling water and cover for 15 minutes.
Cut the onion into small cubes, grate the carrots on a coarse grater.
Fry onions and carrots in a hot frying pan with oil until golden brown.
Select half of the roast for the filling, add tomato sauce, 200 ml of hot broth, bay leaf, pepper and salt to the rest. Boil for 10 minutes.
In a deep bowl, mix the minced meat, egg, rice, roast, ground black pepper and salt. Knead the mass with your hands until smooth.
Put a little filling on the edge of the cabbage leaf and roll it into an envelope. Repeat the steps with the remaining leaves.
Grease the bottom of the mold with oil and cover with cabbage leaves. Place cabbage rolls loosely on top.
Pour in the boiling broth, tomato roast, cover with foil and send it to a preheated 180 degree oven for 1 hour.
Remove the foil, turn down the heat and cook the cabbage rolls for another 15 minutes.
