Braised cabbage with sour cream and rice
Description
The recipe won't take much time. To make the dish more filling, I add ground meat. If desired, you can replace it with sausages, meat, or omit it altogether. I cook it using a multicooker, which greatly simplifies the process, but you can also use a small cauldron or a heavy-bottomed pot. Serve hot.
Instructions
- 1
Step 1
1. Peel and grate the carrot, finely chop the onion. In a bowl, combine the ground meat, onion, carrot, rice, salt and pepper to taste, then mix well.
- 2
Step 2
2. Wash the cabbage, set aside a few leaves, and finely shred the rest. Pour vegetable oil into the bowl, then line the bottom with the whole cabbage leaves. Add half of the shredded cabbage, a few peppercorns, and a bay leaf.
- 3
Step 3
3. Evenly distribute the filling mixed with rice and vegetables over the cabbage.
- 4
Step 4
4. Place the remaining cabbage as the top layer and spread it evenly.
- 5
Step 5
5. In a separate bowl, mix tomato paste with sour cream and a cup of water, add a little salt and sugar.
- 6
Step 6
6. Pour the prepared sauce into the bowl, select the "Stewing/Pilaf" mode, and cook until the program ends (40 minutes).
- 7
Step 7
7. Place the finished dish on a plate and serve immediately while it is still hot.