Stuffed cabbage with rice step by step recipe with 🍚 photo

Kitchen appliances and utensils: hob, deep pan, grater.

Ingredients

Product	amount
Fresh white cabbage	1 head weighing approximately 3 kg
Polished rice	350 g
Onion	5 pieces.
Medium-sized carrots	6 pcs
Allspice and salt	taste
Refined vegetable oil	4 tbsp. l
Granulated sugar	40 g
Tomato paste	120 g
Cold water	200 ml
Bay leaf	3 pcs.
Black pepper peas	10 pieces.

Onions (3 pieces of medium size) are finely chopped into cubes.
We heat the pan over medium heat, add two tablespoons of vegetable oil.
When the oil has warmed up enough, put the chopped onions. Fry until soft and translucent.
Meanwhile, grate the carrots on a fine grater (5 small pieces).
When the onion gives up moisture and becomes transparent, add the grated carrots to it, mix.
We wash polished rice (350) under running water until it becomes transparent. Rice can be taken in any form. Add the washed cereal to the vegetables in a pan, mix and leave to simmer for 5 minutes.
The fried mass is transferred to a deep container, salt and pepper to taste. Mix thoroughly with a spoon.

First we put on the fire a large pot filled with half water.
From the head of fresh white cabbage (3 kg), you need to remove the middle (head of cabbage) with a knife. We make a cut to about the middle, so as not to touch the leaves we need. This must be done so that we can subsequently easily remove leaves from the head of cabbage.
We send cabbage with a cut out head into a pot of boiling water. From time to time we turn it upside down and fill the hole with boiling water.
Cabbage should be in the pan until the leaves are soft and easy to leave. Thus, the leaves easily fall behind the head and at the same time maintain their integrity and shape. Gradually separate the leaves from the cabbage with a fork, and put them in a separate bowl so that they can cool.
We divide all the separated leaves into several heaps: the largest, medium and very small.
From the smallest leaves we cut out the solid middle and lay them on the bottom of the pan, in which cabbage rolls will be cooked.

From each large and middle sheet, you need to remove the solid middle, dividing each in two.
On the edge of the sheet, lay out about one tablespoon of the prepared filling.
We twist it into a roll, bend the edges inward, thereby forming a triangular dove. You can wrap products according to this recipe in any way convenient for you.
We do the same with all the other leaves of cabbage until the filling is over. Formed cabbage rolls put in a pan.

Finely chop the two middle heads of onions and send them to fry in a preheated pan with two tablespoons of vegetable oil.
We rub one medium carrot on a fine grater and add it to the onion, fry until soft.
We dilute 120 grams of tomato paste with 50 ml of water and pour into a pan, salt, and pepper to taste. To kill the acid of tomato paste, add 40 grams of sugar there.

Pour the finished fill onto cabbage rolls in a pan.
There we add 10 peas of allspice, three bay leaves.
Pour stuffed cabbage with boiled water so that it does not completely cover them.
We close the pan with a lid and set it on fire. Bring to a boil and cook over low heat for 40 minutes.