Stuffed cabbage leaves - a dish simple and well-loved by many! Skilled hostesses change a recipe a little, and receive new and unusual tastes of stuffed cabbage leaves. Stuffed cabbage leaves with buckwheat turn out nourishing and very tasty!
It is required to you
- - young cabbage 1 head of cabbage;
- - pulp of beef of 500-700 g;
- - buckwheat 1 glass;
- - champignons fresh 3-4 pieces;
- - onions of red 1 piece;
- - chicken broth of 500 ml.;
- - vegetable oil 1 tablespoon;
- - ground black pepper 1/4 teaspoons;
- - salt to taste.
Instruction
1. Touch buckwheat, and carefully wash out. Then boil according to the instruction, until ready.
2. Pour water into a big pan so that it covered completely a head of cabbage. By means of a long sharp knife cut out cabbage stump. Lower cabbage in the boiling water and you cook 2-3 minutes. Then switch off fire and leave a head of cabbage for 2 minutes in water.
3. Peel onions from a peel, crush. In a frying pan warm vegetable oil, and fry on it onions. Wash up champignons, clean, cut plates and lay out to onions. Salt, mix, and fry within 5-7 minutes.
4. Lay out buckwheat in a frying pan to mushrooms, mix, the potomita is 1-2 minutes old, and remove from fire. Miss beef via the meat grinder, add to mushrooms, mix.
5. Separate from a head of cabbage of 7-8 cabbage leaflets, remove a rough part, dry a paper towel a little. On each leaf lay out a little stuffing, inwrap an envelope. Lay out stuffed cabbage leaves in a pan, fill in with chicken broth, and you cook 25 minutes on average fire. Enjoy your meal!