Cabbage rolls with Chinese cabbage in a multicooker
Description
The recipe won't take much time. Very often, cabbage is left over from making cabbage rolls. This dish avoids that issue because it's very juicy, infused with flavorful juices, and slow-cooked. Therefore, try to use slightly fatty minced meat for the filling. Also, note that vegetables for sautéing should be finely chopped. Serve hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Start by preparing the stuffing. Rinse the rice in three changes of water, cover with water, and cook until done. The water should completely evaporate. Cool and add to the pork mince. Season with salt and pepper, mix well.
- 3
Step 3
Separate the cabbage head into leaves. Take a deep bowl. Boil water. Place the leaves into the bowl and pour over with boiling water, let stand for 5-7 minutes.
- 4
Step 4
Take a cutting board and a meat mallet. Place a cabbage leaf on it and use the mallet to pound the white, thick part of the leaf. It has become softer after boiling, but if you don't tenderize it, it will be difficult to wrap the filling.
- 5
Step 5
Place a full spoonful of filling, slightly heaped, onto the prepared leaf. Lightly spread it and roll up like a cabbage roll.
- 6
Step 6
In the multicooker bowl, using the "Baking" mode, heat the oil and sauté the desired amount of sliced onions and carrots until browned.
- 7
Step 7
Place the prepared cabbage rolls on the vegetables.
- 8
Step 8
Dissolve salt and spices to taste in a glass of tomato juice (optional). Pour over the cabbage rolls. Add water until the liquid just covers the top. Set to "Baking" mode and cook for 45 minutes.
- 9
Step 9
After the beep, the dish is ready.
- 10
Step 10
Serve the stuffed cabbage rolls with sour cream.