How delicious to cook cabbage rolls

Prepare the cabbage leaves. Cut out the head as much as possible of the stalks to facilitate the process of separating the leaves. Then dip the cabbage in boiling, lightly salted water.

After the leaves will become more soft, gently cut each from the base and empty the water. The main rule is not to digest, otherwise they will become watery in consistency and not tasty.

If strip in the middle of the sheet is very solid, cut it with a knife on the inside, trying not to damage the sheet. This will facilitate the process of folding of cabbage and make them softer.

Make the stuffing. Boil the rice until soft in salted water, mix with mince and add salt and pepper to taste.

In a pan fry the diced onion and carrots. When they become Golden brown, add tomato paste and dilute with water. Boil sauté for 5 minutes and turn off.

Wrap the stuffing in cabbage leaves. Put a small amount of the filling across the sheet, as close as possible to the base. Carefully wrap the base of the sheet, then both sides, and then roll it across.

Preheat a deep pan, pour a little vegetable oil and place the rolled cabbage rolls. Fry them for 3 minutes on each side.

Fold the cabbage rolls in a pot, add fried vegetable mass, and pour all the water. It should be enough to cover the cabbage rolls, but not anymore.

Bring cabbage rolls to a boil and provarite for 10 minutes. Place them in a dish, garnish with chopped parsley and serve along with sour cream.

Add zest to cabbage will help the grape leaves. Boil them don't need, simply wash thoroughly, wrap them in the stuffing and cook as described above. Cabbage rolls will turn out not worse.