How to cook stuffing for cabbage rolls

Stuffed cabbage is a delicious dish that you can cook almost all year round. Even better for them to use Mature autumn cabbage. The meat for the stuffed cabbage shall be the average of fat, so usually for minced meat is better to take or not fatty pork or a mixture of beef and pork. The stuffing on the cabbage rolls add rice, so this dish is not only delicious but also very filling.

You will need

• • Pork or beef 0.5 kg,
  • Rice – 100 g
  • Onion – 1 piece,
  • Carrots medium size – 1 piece,
  • Dill fresh,
  • Salt
  • ground black pepper,
  • Vegetable oil.

Instruction

1. Pour the rice in a small pot, rinse it under cold water. When the water will be light, drain it, leaving the pot a certain amount of water 5 inches above level of rice. Put the saucepan on the fire, when the water boils, reduce the heat and cook the rice on low heat for about 15 minutes. Then turn off the pot and drain the water. The rice should be slightly damp.
2. Grind in a meat grinder stuffing, put it in rice. Finely chop dill, add it to the stuffing.
3. Onions finely chop, carrots to RUB on a large grater. Heat a pan, saute the onions until Golden brown, then put in the pan the carrots and fry them lightly together with the onion. Pour two-thirds of the contents of the frying pan into the meat and rice, add salt, pepper, and stir. Your stuffing for stuffed cabbage is ready. The remaining fried onions and carrots then add to a pot in which to cook the cabbage rolls.