Kitchen appliances and utensils:
- plate;
- oven;
- teapot;
- microwave;
- form for baking;
- pan;
- several bowls;
- knife;
- fork;
- tablespoon;
- tea spoon;
- kitchen scales;
- beaker;
- cutting board;
- fine grater;
- foil.
Ingredients
| Product | amount |
| Cabbage | 1 head |
| Minced pork | 150 g |
| Bow | 1 PC. |
| Carrot | 1 PC. |
| Vegetable oil | 2.5-3 Art. l |
| Rice | 50 g |
| Salt | 1 tsp |
| Black pepper | 1 tsp |
| Water | 200 ml |
| A tomato | 1 PC. |
| Tomato paste | 2 tbsp. l |
| Hard cheese | 100 g |
| Sour cream | 30 g |
| Garlic | 3 cloves |
| Dill | 30 g |
| Parsley | 30 g |
Step cooking
- Boil the kettle. Rinse thoroughly with 50 g of rice, put it in a bowl and pour 100 ml of boiling water. Leave the rice to swell for about 10-12 minutes.
- Peel onions, carrots, garlic and herbs. Rinse well under running water. Set aside garlic and herbs. Cut the onion into small cubes. Grate the carrots on a fine grater. Place the pan on the stove and turn on the fire. Pour 2 tablespoons of vegetable oil and warm it well. Put the carrots in the pan and stir, fry for 1 minute.
- Add onions and mix well.
- Fry until the onions are half-cooked (when it has become soft and translucent).
- Put the cabbage in a microwave and heat at medium power for 10 minutes. This process will make cabbage leaves soft and flexible. The same effect can be obtained by lowering the head in boiling water for 3-4 minutes. While preparing the cabbage - go back to the stove.
- Put minced meat in onions and carrots and mix all the ingredients thoroughly.
- Pour ½ tsp. and ½ tsp black pepper - stir and fry until the meat is ready.
- Transfer the prepared stuffing into a bowl and mix with rice, which by this moment is already swollen. Drain the rice first.
- Stir the filling thoroughly. Turn on the oven at 200 ° C.
- Prepare the leaves of cabbage: tear off one leaf at a time, cut it into two parts, cutting out a rigid middle with the largest “veins”.
- In the finished "petals", closer to one of the edges, put 1 tablespoon of the filling.
- On both sides of the filling, wrap the edges, and then wrap them in a roll. And so, until the filling is over.
- Put all the cabbage rolls in a baking dish, literally greased with a couple of drops of vegetable oil.
- Pour 100 ml of water into the mold and cover with foil. Put stuffed cabbage in the oven for 30 minutes.
- While the cabbage rolls are cooking, start making the sauce. Peel the tomato (if it does not clean well, pour boiling water over it for a couple of minutes) and cut it very finely. Transfer to a bowl.
- Add 2 tbsp. l tomato paste.
- On a fine grater, grate 100 g of hard cheese and also put in a bowl with tomatoes.
- Finely chop the greens. Crush the garlic. Add everything to the future sauce too.
- Salt (1/2 tsp. Salt) and pepper (1/2 tsp. Black pepper). Mix well.
- Add sour cream (30 g) and mix the sauce thoroughly again.
- 30 minutes after the start of the quenching, remove the form with cabbage rolls and lay the prepared sauce on top with an even layer.
- It is not necessary to cover with foil, just send the form to the oven for 10-15 minutes. Remove and decorate with greens. That's all! Your cabbage rolls in tomato and sour cream sauce are ready.
Video recipe
Need some additional information about the process of making unusual stuffed cabbage? See detailed video recipe below.It is clear and understandable, and most importantly - all the stages of the process of creating this dish are voiced and shown. Enjoy your viewing.
Stuffed cabbage stewed in tomato-sour cream sauce is tasty, easy, fast. This dish is primarily ideal for lunch and dinner with your family. But our people are so fond of cabbage rolls that they are served at the festive table. Just this recipe will ideally “ennoble” ordinary cabbage rolls and give them a twist. Try to make them sure - you will like it! Tell us in the comments how you cook cabbage rolls? Do you have any secrets to making them?
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