• 0,5 kg minced pork;
  • 3 tbsp of millet;
  • 1 onion;
  • 1 bunch green onions;
  • 100 g of hard cheese;
  • 200 ml of water;
  • 1 head cabbage;
  • 4 tbsp tomato paste;
  • 2 tbsp sour cream or mayonnaise;
  • Khmeli-suneli
  • black pepper
  • salt.


  1. Millet rinse thoroughly. Parsley and onion to wash under running water, slightly dry and finely chop with a knife. Clean the onion and cut into small cubes. Hard cheese cut into cubes.
  2. Minced meat in a bowl and thoroughly mash either by hand or with a fork.
  3. To the mince add the millet, onions, herbs and spices with salt. Stir until smooth and set aside.
  4. In a large pot with water, place it on the stove and bring to a boil.
  5. Take the head of cabbage, remove the top sheets, a knife cut head. The prepared cabbage in a pot with boiling water and cook, separating the stragglers softened sheets. The sheets must be complete and without damages. Note that cooking the cabbage you want as long as the sheets are removed. Then the remains of cabbage to throw away, and the water just pour out.
  6. Soft cabbage leaf spread out on a Board. On it lay minced. The number of meat handling in its sole discretion.
  7. The stuffing push the block of cheese and form holubec, definitely turning in edges of cabbage inside. This procedure is repeated until, until all the ingredients.
  8. All the stuffed vegetables in a bowl multivarki, pour a small amount of water and cover with lid. Cook 40 minutes at a temperature of 120 degrees mode control.
  9. Meanwhile you need to cook the tomato sauce. To do this in a deep plate, combine tomato paste, sour cream and water. This mixture, season with salt and Khmeli-suneli, stir and pour the cabbage rolls in the middle of cooking.
  10. At the end of cooking stuffed cabbage to fill a good handful of chopped greens, cook another 5 minutes on and off.
  11. The finished cabbage rolls with millet and cheese on a platter, pour over sauce and serve.