A very unusual dish – stuffed cabbage. Even in the name there is a certain misunderstanding. Why is a dish of cabbage with minced meat named in honor of a bird?
In most CIS countries there was a myth that
stuffed cabbage
is an analog of a French exotic dish. There was a rumor that in France they served fried pigeons to the table. Outside the country was found a way to prepare this dish less sophisticatedly – from cabbage and minced meat.
Let’s tell you how to cook modern stuffed
cabbage.
Ingredients for stuffed cabbage:
- Eggs – 2 pcs;
- Peking cabbage;
- Dry breadcrumbs;
- Flour;
- Stuffing – 150 g;
- Potatoes – 250 g;
- Bell pepper – 100 g;
- Onions – 120 g;
- Green onions – 30 g;
- Salt – ½ tsp;
- Italian herb mix – 1 tsp;
- Dried onion – 1 tsp;
- Coriander – 1 tsp.
Preparation of stuffed cabbage:
Boil the peeled and diced potatoes until tender. Put in a deep bowl leaves of Peking cabbage, pour boiling water.
Finely chop garlic, cut small diced onions
.
Remove the insides of sweet peppers and cut into small thin slices.
Finely chop green onions
.
Remove the thick part of the cabbage leaves. Cut the thick part of the cabbage leaf into small pieces.
Fry the garlic and onion in a frying pan until soft, then add the mince
. Fry the mince until cooked through, along with salt, Italian herb mix, dried onion and coriander.
Add the cabbage pieces to the mince and fry for 5 minutes. Then add sweet pepper, fry for a couple more minutes.
At this time, knead soft potatoes to a mashed state, put them in the frying pan along with shredded green onions, mix. Wrap the stuffing in cabbage leaves like envelopes.
Break eggs in a bowl, beat together with salt. Put the envelope first in flour, then roll in egg and finally in breadcrumbs.
In a frying pan fry the envelopes until golden on both sides.
Serve such stuffed cabbage with sour cream.
For serving, stuffed cabbage is often decorated with dill and green onions.
