Stuffed cabbage leaves with meat very tasty and rich dish. Thanks to a combination of meat and cabbage it is easily acquired and doesn't cause weight in a stomach. Such dish can be prepared both at week-day, and for a holiday table.
It is required to you
- - 500 grams of beef;
- - 700 - 800 grams of a white cabbage;
- - onions 1 - 2 heads, the average size;
- - 250 grams of rice;
- - vegetable oil of 500 - 600 milliliters;
- - 400 grams of sour cream;
- - 2 tablespoons of tomato paste;
- - pinch of salt, spice and greens.
Instruction
1. Boil a head of cabbage to semi-readiness, then to cool and sort a little on separate leaves. Thickenings should be fought off scapes slightly.
2. For preparation of forcemeat meat needs to be cut small pieces and to pass via the meat grinder. Further the received forcemeat is mixed with fried onions and the boiled washed-out rice, very carefully add salt and a sprinkling pepper. In case add crude rice, time of suppression increases up to 60 - 70 minutes.
3. On the boiled and slightly beaten off leaves of cabbage spread the small hill forcemeat, and accurately wrap it in leaves, giving to products the equal and beautiful form.
4. Then stuffed cabbage leaves are put in the oiled baking tray and fried in an oven, it is possible to use also a frying pan. When there is a ruddy crust, stuffed cabbage leaves fill in with the sour cream mixed with tomato paste and extinguish until ready, about 40 minutes.