You will need
    • Minced meat (the first option):
    • the flesh of beef – 400 g;
    • rice – 100 g;
    • onion – 4 heads;
    • salt and black pepper;
    • lemon juice – 1 tsp
    • Minced meat (the second option):
    • minced beef – 500 g;
    • yolk – 1 piece;
    • cream 23% - ½ glass;
    • onion – 1 piece;
    • cumin – 1/3 tsp;
    • salt to taste.
Minced meat (the first option).Rinse the beef in cold water. Detach the meat from the tough sinews, films, grease. Chop small pieces and scroll through a meat grinder.
Peel the onion from the husk. Two onions the second time skip the meat through a meat grinder. And two onions, fry in oil in a pan until clear and put in the prepared mince.
Pour the rice in a sieve and sort through it. Remove foreign matter. Rinse the rice with warm water from the tap, and then wash over with hot water from the kettle.
Place the saucepan on the fire. Pour it in the boiling water from the kettle. Water should be six times greater in volume than rice. When the water boils, add salt and put the rice. Cook it until tender and drain in a colander, to stack.
Mix the minced meat with boiled rice. Season with salt and add some pepper as you like. If you are preparing stuffed cabbage from fresh cabbage, add to stuffing a little lemon juice. When cooking sauerkraut additional acidification is not required.
Minced meat (the second option).Prepare homemade meat first recipe. When buying beef, try to immediately allocate your purchase, what kind of meat and what you will need. The stuffing can be prepared in advance and stored for several weeks in the freezer.
Peel and chop the onion. Put it in the stuffing. Add the cream and egg yolk. Stir, season with salt and sprinkle with cumin. Fluff stuffing with a fork.
Wrap any of the cooked mince in boiled cabbage leaves. Fry the envelopes or rolls in the pan on both sides. Place in a deep saucepan. Pour the diluted tomato paste with sour cream and place in a hot oven. Bake at a temperature of two hundred degrees for about half an hour.