A traditional recipe for stuffed cabbage with minced meat that everyone will like 🍲

Kitchen appliances and utensils:

• 2 pans;
• pan;
• grater;
• cutting board;
• kitchen knife;
• colander or strainer;
• kitchen scales;
• beaker.

Ingredients

Title	amount
Cabbage	1 head
Minced meat	0.5 kg
Rice	80 g
Big carrot	1 PC.
Large onions	2 pcs.
Sour cream	2 tbsp. l
Tomato paste	1 tbsp. l
Vegetable oil	50-60 ml
Ground black pepper	taste
Common salt	taste
Drinking water	5-6 l
Dill greens	2-3 branches
Parsley	2-3 branches

Step cooking

How to prepare cabbage leaves

1. Wash the heads of cabbage, remove 2-3 top sheets. Cone the stump.
   
2. Place a pot of 3-4 liters of water on medium heat. Salt water. Dip a head of cabbage in a pan. Cook over medium heat, waiting for the top leaves to soften. Remove the cooked leaves from the pan, cool. You can cool under cold water or in the air, putting the leaves on a wide dish. Wait until the following leaves are softened, repeat the action (after 3-4 minutes).
   
3. Cut the thick veins from the leaves with a knife.
   

Cooking stuffing for stuffed cabbage

1. Peel 1 onion. Cut into small cubes or stripes.
   
2. Put in a deep bowl or bowl 0.5 kg of mixed pork and ground beef. Add chopped onion to the minced meat. Salt and pepper the filling to taste. Instead of black pepper, you can take a mixture of peppers or white pepper.
   
3. In 0.8 liters of water, boil fig. Rice must first be washed under running water until the flowing water is clear. Flip rice into a colander or sieve, rinse. Add to the filling to the bowl. Mix well the stuffing for stuffed cabbage.
   
4. Add 50-60 ml of drinking water to the meat mixture so that the mince is more juicy. Knead the filling with your hand.
   

How to wrap and cook cabbage rolls

1. Lay the cabbage leaf on the cutting board with the base facing you, with the inside up. Put on the edge (where the sheet was attached to the stump) a tablespoon of the filling. Hands press the filling, giving it the shape of a roller.
   
2. Cover the filling with the edge of the cabbage leaf. Tuck both edges of the sheet (left and right) onto the filling. Roll stuffed cabbage roll. So wrap all the cabbage rolls.
   
3. Pour 50-60 ml of vegetable oil into a well-heated pan. Put cabbage rolls in a pan, fry on both sides until golden brown (3-4 minutes). Frying stuffed cabbage preserves their shape, gives the filling an extra juiciness.
   
4. Peel 1 onion from the husk, cut it into small strips (2-3 cm long).
   
5. Wash, peel and grate 1 carrot on a coarse grater.
   
6. Put grated carrots and chopped onions in a cooking pot. Spread cabbage rolls on a carrot-onion “pillow”, stacking them tightly. Vegetable “pillow” does not allow products to burn or stick to the bottom, improves their taste during stewing.
   
7. Pour the stuffed cabbage rolls with boiling water. Water should cover them. Add 2 tablespoons of sour cream and 1 tablespoon of tomato paste to the pan. You do not need to mix the ingredients - during the stewing, the sour cream and tomato paste will disperse along the fill themselves. Instead of sour cream, you can add fat cream (3-4 tablespoons).
   
8. Cover the pan, simmer over low heat for 30-40 minutes until cooked.When serving, sprinkle the dish with finely chopped dill (2-3 branches) and parsley (2-3 branches).
   

Video recipe

See the cooking technology in the video below. Clear and understandable explanations with a clear illustration will help you at all stages of cooking.

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