Stuffed cabbage is a favorite dish of many cooks. The fact is that it is unusual in its concept. To wrap minced meat in leaves was nonsense until a certain time. This idea was borrowed from the inhabitants of the East, where dolma was prepared. However, dolma was made from cherry leaves.
Gradually, stuffed cabbage began to spread around the world and acquire new recipes for cooking. For example, European countries use not only white cabbage leaves, but also Peking cabbage.
For CIS residents it is more usual to make stuffed cabbage with white cabbage
.
It gives the dish a certain sweet flavor
. Let’s make simple stuffed cabbage together.
Ingredients for stuffed cabbage:
- Cabbage – 1 pc;
- Onion – 2 pcs;
- Vegetable oil – 70 ml;
- Stuffing – 350 g;
- Rice – 150 g;
- Water – 450 ml;
- Salt tsp;
- Black pepper – a pinch;
- Paprika – ½ tsp;
- Coriander – ½ tsp;
- Tomato paste – 1 tbsp.
Preparation of stuffed cabbage:
Remove the pith from the cabbage, put the fork in a pot of boiling water. Boil cabbage for 15-20 minutes, remove soft leaves.
Chop the onion finely, fry in a frying pan with 40 ml of vegetable oil until slightly golden. Add minced meat, half a teaspoon of salt, paprika and coriander with black pepper to the soft onions, mix and fry until ready.
Half boil the rice and put it to the mince, pour 150 ml of water. Cook the stuffing until all the water has evaporated.
Cut out the thickening from the soft leaves, divide each leaf into two equal parts. Put a tablespoon of stuffing in each half of the leaf and wrap into a roll.
Put the stuffed cabbage in a deep pan. For the sauce, mix 300 ml of water, vegetable oil with tomato paste and half a teaspoon of salt.
Pour the stuffed cabbage with tomato sauce, cover with a flat plate and a lid
.
Stew the stuffed cabbage on low heat for 30 minutes.
As a result, we get juicy stuffed cabbage with meat.
This recipe is suitable for a hearty dinner and lunch.
