Cabbage rolls with fresh tomatoes in a slow cooker
No sauce will replace fragrant summer tomatoes. Warmed by the gentle sun, juicy and ripe, they are able to turn any dish into a culinary masterpiece. I suggest you check it out on your own experience by cooking delicious cabbage rolls.
Ingredients
- Cabbage (average) – 1 head
- Ground beef - 200 g
- Minced pork - 150 g
- Fig - 200 g
- Chicken eggs - 1 piece
- Tomatoes (average) – 3 pieces
- Carrots - 1 piece
- Onion - 2 pieces
- Vegetable oil - 2 tbsp.l.
- Ground black pepper - to taste
- Salt - to taste
- Water - 1 l
Step-by-step cooking recipe
Peel the cabbage from the damaged leaves, cut out the stalk and place it in a saucepan with water.
From time to time, remove the cabbage from the pan and gently remove the soft leaves. Repeat the steps until you remove all suitable leaves.
Wash the rice and pour boiling water for 15 minutes.
Peel the tomatoes, chop them finely.
Peel and chop the onion. Grate the carrots.
Activate the "Frying" mode, pour in the oil and fry the onion and carrot until golden brown.
Select part of the roast, add tomatoes, salt, ground pepper and 100 ml of hot water to the rest. Continue cooking for 3-5 minutes, then transfer to a separate container.
Mix rice, minced pork and beef, egg, ground pepper, salt and delayed frying.
Put a little stuffing on the edge of the cabbage leaf, tuck inside the sides, roll up a loose roll. Repeat the procedure with the remaining blanks.
Separately mix the tomato roast, the remaining water, salt and ground pepper.
Put the cabbage rolls in the bowl of the slow cooker, pour the prepared sauce and close the lid. Turn on the "Extinguishing" program for 1 hour and 10 minutes.
