Cabbage rolls steamed in a multicooker
Description
This recipe won't take much time. 1. First, bring water to a boil in a large pot and place the cabbage in it for 2-3 minutes. Then carefully remove it, let it cool slightly, and peel off the leaves. 2. Wash the meat, dry it, and grind it through a meat grinder or chop finely with a knife (or use a blender). 3. Boil the rice in slightly salted water for about 3-4 minutes. 4. Peel the onion and dice it finely. Add it to the ground meat. 5. Peel the garlic and press it through a garlic press or meat grinder. 6. For extra flavor, you can add sweet pepper to the recipe for steamed cabbage rolls in a multicooker. Remove the seeds and stem, dice finely, and mix into the meat. 7. Add the partially cooked rice to the filling. Season with salt and pepper to taste, and mix thoroughly. 8. Place a small amount of filling onto each prepared cabbage leaf and roll them up carefully. 9. Arrange the rolls in the steaming basket. 10. To prevent the steamed cabbage rolls in the multicooker from drying out, pour some water into the bottom of the pot. 11. Set the multicooker to the "Steam" or "Stew" mode and cook the cabbage rolls for about 35-40 minutes, until fully cooked. 12. Serve hot with sour cream or tomato sauce.