The softest and most tender cabbage rolls are obtained from Savoy cabbage. She was literally created for this dish. It is not necessary to steam and beat the leaves with a hammer for a long time. It's enough to put them in boiling water for a couple of minutes and you're done!
Ingredients
- Savoy cabbage - 1 head
- Meat broth - 800 ml
- Black Pepper - 4 peas
- Bay leaf - 2 pieces
- Sour cream - 200 g
- Salt - to taste
- Minced pork - 350 g
- Fig - 1 glass
- Chicken eggs - 1 piece
- Carrots - 1 piece
- Onion - 1 piece
- Ground black pepper - to taste
- Vegetable oil - 40 ml
- Salt - to taste
Step-by-step cooking recipe
Cut the leaves from the cabbage. Dip them for 2 minutes in boiling salted water to soften.
Put the leaves on a paper towel and leave to cool.
Rinse the rice under running water, pour boiling water and leave under the lid for 15 minutes.
Peel the onion from the husk and finely chop it. Grate the carrots on a coarse grater.
Fry onions and carrots until golden brown in a well-heated frying pan with oil.
Mix the minced meat, rice, roast, egg, salt and ground black pepper. Mix the mass thoroughly with your hands.
Put some filling on the edge of the sheet and roll it into an envelope. Repeat the procedure with the remaining leaves.
Cover the bottom of the pan with cabbage leaves, lay cabbage rolls loosely on top.
Add sour cream, boiling water, bay leaf, peppercorns and salt. Simmer for 1 hour over low heat.
Leave the finished cabbage rolls under the lid in a switched-off saucepan for 15 minutes so that they are infused.
