Stuffed cabbage is an unusual dish, as it is shrouded in many myths. For example, there is a legend about the name of stuffed cabbage. It appeared in the XVIII century, as if under the influence of French cuisine. True, in France, allegedly instead of minced meat, the cabbage was wrapped in the meat of pigeons. Of course, this is a simple fiction, which was a joke among the nobility of the past.
Pigeons gained their popularity due to the ease of cooking, juiciness and satiety. Meat wrapped in cabbage leaf amazed people in Belarus, Poland, Lithuania and other CIS countries. The recipe even reached the Germans, where it was called “cabbage rolls”.
Let’s prepare lazy stuffed
cabbage
in sour cream and tomato sauce for dinner.
Ingredients:
- Stuffed meat – 700 g;
- Onion – 1 pc;
- Carrots – 1 pc;
- Young cabbage – 300 g;
- Rice – 150 g;
- Salt – ½ tsp;
- Vegetable oil – 4 tbsp.
Ingredients for the sauce:
- Sour cream – 200 g;
- Water – 200 ml;
- Tomato paste – 2 tbsp;
- Salt – a pinch.
Preparation:
Finely dice the onion, grate the carrot on a coarse grater. Fry onions and carrots until soft in a frying pan in vegetable oil.
Shred cabbage, put it to onions and carrots, stew for 5 minutes without a lid. Boil rice and mix it with minced meat.
Add cabbage and vegetables to minced meat, salt and mix thoroughly with hands.
Form small balls of minced meat, put them in a baking dish.
For the sauce mix sour cream with water and tomato paste, salt.
Pour the sauce to the minced meat balls, bake at 180 degrees for 50 minutes.
We recommend sprinkling the stuffed cabbage with green onions after cooking.
It turns out to be a budget dinner for the whole family.