When there is no desire to mess around with white cabbage for a long time, I cook cabbage rolls from Peking cabbage. No hassle: the leaves are easily removed and poured with boiling water for 5 minutes. I cut too large in half, otherwise the cabbage rolls turn out to be gigantic. And they taste even better!
Ingredients
- Peking cabbage (large) – 1 head
- Meat broth - 700 ml
- Bay leaf - 1 piece
- Allspice - 3 peas
- Tomato juice - 1 glass
- Salt - 1 tsp.
- Minced pork - 350 g
- Round rice - 1 glass
- Chicken eggs - 1 piece
- Carrots - 1 piece
- Onion - 2 pieces
- Vegetable oil - 50 ml
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Disassemble the Peking cabbage into leaves and transfer them to a wide saucepan with boiling water for 5 minutes.
Remove the leaves from the pan, cool and, if necessary, beat off the rough parts with a hammer.
Rinse the rice under running water, pour boiling water and cover for 15 minutes.
Peel and slice the onion, grate the carrots on a coarse grater.
Fry onions and carrots in a frying pan with oil until golden brown.
Select half of the roast for the filling, add tomato juice, allspice, bay leaf and meat broth to the rest. Boil for 10 minutes and add salt.
In a deep bowl, mix the minced meat, rice, egg, roast, salt and ground pepper.
Put the filling on the edge of the sheet and carefully fold them into an envelope. Repeat the steps with the remaining leaves.
Cover the bottom of the pan with cabbage leaves, lay cabbage rolls loosely on top.
Pour in the tomato roast, cover and simmer for 50 minutes on low heat.
