Delicious Stuffed Cabbage Rolls at Home
Ingredients
Cabbage
Rice
Onions
Salt
Ground black pepper
Pepper
Carrot
Tomatoes
Vegetable oil
Bay leaves
Preparation
Prepare the cabbage. Remove the top coarse leaves from the head and cut the stump.
Dip the vegetable into a pot of boiling water so that it covers it completely. Remove the cabbage after 5-6 minutes, cool slightly and gently disassemble the leaves.
As soon as you feel that they are moving away with difficulty, send the head of cabbage back to the pan. After 2-3 minutes, remove and remove the leaves.
Repeat the procedure several times until the smallest remain. They are not suitable for cabbage rolls. Let the cabbage cool and carefully cut off the thick veins at the base of the leaves.
Rice boil in salted water until half cooked for 8-10 minutes. Peel and finely chop two onions.
Thoroughly mix the rice and onions, add salt and black pepper to taste.
Place 1–2 tablespoons of the filling on the edge of the cabbage leaf. Fold the sides and roll the sheet into a tight envelope. Shape all cabbage rolls this way.
Peel the remaining onion. Cut it into cubes and cut the bell pepper into strips. Peel the carrots and grate on a coarse grater. If using a tomato, cut it into small pieces.
Fry the onion in heated vegetable oil for 2-3 minutes. Add the carrots and cook for another 2 minutes. Pour the bell pepper into the pan.
After 3-4 minutes add tomatoes or tomato paste diluted with 100 ml of water. Cook the gravy, covered, for 5-6 minutes.
Place the cabbage rolls in a saucepan or deep skillet. Put the vegetable mixture on top and pour in enough boiling water so that it barely covers the workpieces.
Add bay leaves and salt to taste. Simmer covered over low heat for 40-50 minutes.