Classic meat stuffed cabbage rolls

The birthplace of cabbage - Greece. It was called the "roll of a Fig leaf". The grape leaves were hidden some minced and stewed. Was nourishing and delicious, savory food. But in the classic version used a cabbage, not a vine leaf.

Ingredients:

• Cabbage - 2 heads of cabbage;
• Pork - 0.5 kg;
• 2 large onions;
• 1 tbsp. long rice;
• 1 tbsp tomato paste;
• Salt;
• Ground pepper;
• Butter.

Preparation:

1. For meat it is best to take pork, but any other low-fat meat, such as beef. The pulp is cleaned from films and excess fat. Then wash, drain and pass through a fine grate grinder.
2. Onions finely shred and fry until brownish color. To bow has acquired the desired color in the pan, where it is fried, add a small pinch of sugar.
3. Wash rice until water transparency. To connect the above products and add to any sauce. Add few salt and pepper.
4. Cabbage cabbage disassemble into individual leaves and keep them in boiling water, under cover, about 10-15 minutes. This operation is necessary in order that the leaves become soft. When they have cooled, you must remove the "ribs".
5. Cabbage leaves cut in small wedges. A half teaspoon of minced spread on a wide part of the leaf, roll it on the sides (in the manner of envelope).
6. To make cabbage rolls in the cooking process is not untwisted, it is necessary to gently squeeze them in his fist. Curled envelopes to put in the pot tighter to each other. Pour boiling water so that it just slightly covers them. If waters will be much - cabbage rolls will turn out watery.
7. Stewed stuffed cabbage with meat on as low heat for 1.5 hours.