Cabbage rolls stewed in sour cream
Description
The dish is prepared without unnecessary complications. Today, I have a variation on the theme of cabbage rolls. Instead of the usual white cabbage, I'm making them with Chinese cabbage. This option is especially convenient for beginners who aren't very skilled at handling the stiff and brittle leaves of white cabbage. I serve the cabbage rolls hot, and they can be garnished with fresh herbs. The dish is ready to be served.
Instructions
- 1
Step 1
1. Wash and peel the carrots, then grate them on a coarse grater. Peel the onion and dice finely. I use cooked rice. Sauté the onion and carrots in a frying pan, then let cool.
- 2
Step 2
2. In a bowl, I put the minced meat, rice, sautéed vegetables, salt and pepper, then mix.
- 3
Step 3
3. Wash the Chinese cabbage, then cut off the hard part. Pour water into a saucepan and bring to a boil. Place the cabbage into the boiling water with the hard part first and cook for 60 seconds.
- 4
Step 4
4. Separate the cabbage into leaves, place a small amount of filling in the center of each leaf, carefully roll them into cabbage rolls, and tightly seal the edges.
- 5
Step 5
5. Place the cabbage rolls into a pot, add bay leaf and peppercorns. Mix sour cream with tomato paste and pour the resulting sauce over the cabbage rolls.
- 6
Step 6
6. Simmer over low heat with the lid closed for about 60 minutes.
- 7
Step 7
7. Serve the stuffed cabbage rolls hot and garnish with fresh herbs.