Cabbage rolls from young cabbage
Description
The dish is prepared without unnecessary complications. The cabbage rolls turn out incredibly tasty, tender, and flavorful. The filling can vary: vegetables, rice with vegetables, rice with meat, pure meat, etc. These cabbage rolls, made from young cabbage, cook even faster than usual. The finished dish can be served immediately.
Instructions
- 1
Step 1
1. Adjust the ingredient proportions yourself. This recipe yields about 12 cabbage rolls. Do not boil the cabbage leaves for long: place them in boiling water for just one minute. Pre-cook the rice until half-done in advance.
- 2
Step 2
2. Mix the minced meat with rice until a homogeneous mass is obtained. This should be done by hand or using available utensils.
- 3
Step 3
3. Add about 150 ml of water or broth left from cabbage to the meat mixture. This is necessary to make the filling juicy. Salt it and season to taste.
- 4
Step 4
4. Remove the core from the cabbage, place it whole into boiling water (or blanch each leaf separately), and peel off the leaves. Now we will wrap our filling in each leaf.
- 5
Step 5
5. Roll each cabbage roll into a "parcel".
- 6
Step 6
6. Then coat them in flour and place in a frying pan to fry.
- 7
Step 7
7. Sear on all sides until golden brown, then transfer to a saucepan.
- 8
Step 8
8. Chop the onion, leek, carrot, and garlic, then sauté until cooked. Add tomato paste at the very end, pour in water. Simmer for about two minutes, then pour the resulting sauce over the cabbage rolls.
- 9
Step 9
9. The sauce can also be prepared with mushrooms (I often do this, as they enhance the flavor of the cabbage rolls). Serve the cabbage rolls made from young cabbage hot, together with the sauce and fresh herbs.