Sauce for stuffed cabbage rolls
Description
We prepare meatballs, rice, and sauce. Let's check the recipe and follow it.
Instructions
- 1
Step 1
First, the rice should be boiled; since I already had cooked rice, we can proceed to making the meatballs. I don't see the point in mincing the meat again just to mix it with other vegetables, so you can simply finely chop the onion and combine it with the ground meat, add the rice and salt to taste, and beat an egg into the meat mixture to help the meatballs hold their shape later.
- 2
Step 2
We thoroughly knead the minced meat by hand.
- 3
Step 3
Form small meatballs. Roll them in flour (I skip this step). However, since many people find their meatballs cracking or even falling apart when frying, it's better to roll them in flour after all.
- 4
Step 4
Place on a well-heated skillet with vegetable oil, not too close to each other, and fry on one side (about 3-5 minutes). Do not cover with a lid right away, otherwise the meatballs will fall apart. Carefully flip and fry on the other side until the meatballs hold together (about 3-5 minutes).
- 5
Step 5
Pour boiling water (about 1 cup) over the meatballs, coming halfway up their sides. Add a pinch of salt and a small amount of tomato paste (the paste can be diluted directly in the water), along with a bay leaf. Cover with a lid and simmer over medium heat for 10–15 minutes.
- 6
Step 6
Meanwhile, dissolve a tablespoon of sour cream in 1/2 cup of warm water, mix well, preferably with a fork.
- 7
Step 7
Add a full tablespoon of flour. Knead well until there are no lumps.
- 8
Step 8
Pour over the meatballs.
- 9
Step 9
Cover with a lid and, holding the lid in place, shake well to mix. Simmer for another 15–20 minutes over low heat, allowing it to bubble gently. You can flip the meatballs halfway through simmering. If the sauce is too thick, dilute it with boiling water to reach the desired consistency. Stir. Our dish is ready.