Today I will share with you a classic recipe for cabbage rolls. The process is not complicated, so even a novice hostess can easily cope with it. But it's somewhat time-consuming. You can turn on your favorite TV series and calmly get to work. By the way, that's what I usually do.
Ingredients
- Cabbage (white) – 1 head
- Water - 800 ml
- Tomato paste - 5 tbsp.l .
- Black pepper - 3 peas
- Salt - to taste
- Parsley (for decoration) – 3 twigs
- Minced pork - 350 g
- Fig - 200 g
- Chicken eggs - 1 piece
- Carrots - 1 piece
- Onion - 2 pieces
- Vegetable oil - 40 ml
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Cut out the cabbage stalk and put it in a saucepan with boiling water.
From time to time, take the cabbage out of the pan and remove the finished leaves. Repeat the procedure until you remove all the beautiful leaves.
Cut off the thickening on the leaves and, if necessary, beat off with a hammer.
Rinse the rice under running water, pour boiling water and cover for 15 minutes.
Peel the onion and cut into small cubes, grate the carrots.
In a well-heated frying pan with oil, fry the onion and carrot until golden brown.
Select half of the roast for the filling. Add tomato paste, 200 ml of boiling water, salt and black pepper peas to the rest. Boil for 10 minutes and turn off.
Mix the minced meat, rice, roast, egg, salt and ground black pepper. Knead the filling with your hands until smooth.
Put a little filling on the edge of the cabbage leaf and carefully roll it into an envelope. Repeat the procedure with the remaining leaves and filling.
Cover the bottom of the pan with cabbage leaves, put cabbage rolls on top.
Pour in the tomato roast, hot water and cook for 50 minutes over very low heat.
Leave the finished cabbage rolls to infuse in a hot saucepan for another 15 minutes. Serve garnished with parsley leaves.
