In the old days, pigeon meat was cooked in Savoy cabbage. There is an opinion that this dish became the ancestor of modern stuffed cabbage.
Over time, this dish was deprived of most of the ingredients, in the preparation began to use minced meat.
Making stuffed cabbage is not as difficult as it may seem at first glance
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We advise you to take into account our recipe for stuffed cabbage.
Ingredients for stuffed cabbage:
- Peking cabbage – 1 piece;
- Onion – 2 pieces;
- Carrots – 2 pieces;
- Soy sauce – 2 tbsp;
- Chicken fillet – 1 piece;
- Egg – 3 pieces;
- Salt, pepper, garlic, paprika – to taste.
Preparation of cabbage tubes:
Onions are cut into medium cubes, carrots are rubbed on a coarse grater. On a skillet, greased with vegetable oil, put first onions. After the onion will be fried a little, add carrots. Continue to fry the vegetables on medium heat for 2-3 minutes.
Cut off the white crispy part of the Peking cabbage. Cut the cabbage into small cubes and add to the onions and carrots.
Fry the vegetables over medium heat until the cabbage is soft. Add pressed garlic, salt and soy sauce.
Pour hot water over the cabbage leaves and leave until they become pliable.
Cut the chicken breast into fairly large slices, sprinkle with salt, ground black pepper and paprika
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Fry the chicken breast on both sides until browned, about 2-3 minutes.
Place the roasted vegetables on the cabbage leaf and place the chicken straws on top. Wrap the ingredients in the cabbage leaf.
In a bowl, beat the chicken eggs and add three pinches of salt and shake with a fork. Dip each roll into the egg and place on a frying pan with heated vegetable oil.
Fry the rolls on both sides until golden crust.
Such rolls can be served on their own, or you can supplement with garnish.
If desired, you should experiment with the filling, for example, add long sausages instead of breast.
