Cabbage and Ground Meat Roll
Description
You can serve this meatloaf both warm and cold. In either case, it doesn't lose its flavor, and the filling remains wonderfully juicy. Below I've described in detail,
Instructions
- 1
Step 1
Crumble the bread and mix with the egg. Add to the meat mince and stir. Add dried garlic, salt, pepper to taste, and thoroughly knead the mince until uniform. Cover with plastic wrap and let it rest in a cool place.
- 2
Step 2
Prepare the ingredients for the filling. Wash and peel the vegetables.
- 3
Step 3
Slice mushrooms and onion (1 piece) into thin slices. Sauté mushrooms in heated vegetable oil (1 tbsp) until golden brown, then add onion and cook until softened. Season with salt and pepper to taste.
- 4
Step 4
In a separate skillet, heat the remaining vegetable oil. Sauté the finely shredded cabbage, bell pepper cut into strips, and chopped onion until slightly golden.
- 5
Step 5
Add tomato puree, paprika, and salt to taste, cook until the liquid evaporates. Let the filling cool.
- 6
Step 6
Place the ground meat onto plastic wrap and spread it into a thin rectangular layer. Spread the vegetable filling on top.
- 7
Step 7
Then the fried mushrooms.
- 8
Step 8
Using plastic wrap, roll the meat filling into a log from the short side. Carefully transfer onto foil.
- 9
Step 9
Fold the edges of the foil. Place the roll in the preheated oven at 180 °C and bake for 20 minutes.
- 10
Step 10
Then carefully open the foil and brush the top of the roll with beaten egg white. Increase the baking temperature to 200 °C and bake for 30 minutes.
- 11
Step 11
Let it cool slightly, cut into portion slices, and serve.