- For traditional stuffed cabbage:
- 1 large head of cabbage;
- minced meat - 500 g (beef and pork in equal proportions);
- rice 0.5-0.75 cups;
- onion - 1 piece;
- carrots - 1 piece;
- tomatoes - 2-3 pieces (or substitute 2 tbsp tomato sauce or ketchup);
- garlic - 2-3 cloves;
- vegetable or olive oil for frying;
- ground pepper;
- tomato sauce or ketchup (for the sauce) - 2 tbsp. l;
- sour cream - 3-4 tbsp;
- broth or water - 400-500 ml;
- For "lazy" stuffed cabbage:
- 500 g of minced meat;
- half a Cup of rice;
- 1 onions;
- half a small head of cabbage;
- 2 raw eggs;
- oat flakes - 1 tbsp;
- flour (about 4 tablespoons);
- tomato paste - 2 tbsp;
- salt and pepper to taste.
Advice 2 : How to cook stuffed cabbage with egg
- 1 kg of minced meat pig beef,
- 1 Cup of rice,
- Large head of cabbage with smooth leaves,
- 2 onions,
- 2 carrots,
- Salt, spices to taste,
- 2 eggs,
- Vegetable oil,
- Tomato paste or fresh tomatoes.
- You need to prepare large container to get water so that the dipped head of cabbage, it turned out to be completely in the water.
- Boil water, salt and dip the cabbage. You can not omit the cabbage completely, and pre gently to remove the desired number of sheets.
- Boil cabbage about three minutes and carefully remove the middle veins from the leaves. All the water after cooking it is better not to merge, it is still useful.
Preparation of the stuffing:
- Stuffing should be mixed with a little nedovrseni rice, add spices and salt. Cut two medium-sized boiled eggs and send to the same.
- In minced meat add some fried onions, carrots, finely chopped garlic or fresh tomato, everything on the taste.
Folding and frying cabbage:
- On the edge of the cabbage leaf put the stuffing (sausage) and wrap, you can tuck inside the edges of the sheet that the meat was completely inside of cabbage.
- Then the cabbage rolls dipped in flour and lightly fry on well-heated oil so that the sprouts appeared a light Golden crust, it will give them some flavor.
Gravy and stewing cabbage:
- Chopped onion and grated carrot to rearrange the pan in small amount of oil simmer, until the onions are pink, add tomato paste tablespoons three or four, to salt the gravy and add water, you can use the broth from the cabbage.
- Not long to stew on small fire.
- Now you need to prepare a deep pan with thick sides and bottom, on the bottom of the pot to put some fresh cabbage leaves and on top of them put the cabbage, pour the gravy so that it was higher on two fingers.
- Cover with a lid and leave the cabbage to stew on very low heat until tender.
That's about it. All the ingredients can be varied to taste, something to add and something to give, but the eggs in this recipe optional. Worth a try once, and perhaps, this way of cooking cabbage is a favorite recipe.