- Minced beef - 750 Grams
- Onion - 4 pieces (2 - in cabbage rolls, 2 - in sauce)
- Rice - 1/2 cup
- Cabbage - 1 Piece
- Salt, pepper - - To taste
- Sunflower oil - 3 items. spoons
- Sour Cream - 400 Grams
- Water - 1 glass
- Dill - - To taste
Prepare all the necessary ingredients. Rice boil until half cooked and thrown to a colander. Two heads of onions finely chopped and fried in sunflower oil until golden. We set it aside. Now it's time to prepare the cabbage leaves. Take a large pot (such that cabbage has got into it), put cabbage into it, add a little (half a glass, not more) of water, put it on the fire and bring it to a boil. Then remove the upper hard leaves of cabbage, and let's put it back into the pan and leave it for another 5-10 minutes, until the water boils off. While cabbage is brewed, we will prepare forcemeat. Mix the minced meat and rice. Add the fried onions. Add salt, pepper and mix. The filling is ready. Now we will deal directly with the assembling of cabbage rolls. Take our head of cabbage, with the help of a knife we will separate the large leaves. The hard parts of the leaves are cut. Spread a bit of our stuffing on the edge of the cabbage leaf. We start to fold, as shown in the photo. We turn the left side. Then right. We turn again, and wrap the dove to the end. Golubets wrapped! Similarly wrap all the other cabbage rolls. We put the cabbage rolls in a cast-iron pan or a deep large baking dish. Now it's time to dress up the sauce. The remaining 2 onions are cut into rings and fried in oil until golden. Add sour cream, stir and bring to a boil over low heat. When it boils, add finely chopped dill. Solim, add water, bring to a boil and cook for another 5 minutes. Garnished sauce stuffed cabbage. Form with cabbage rolls in a preheated to 190 degrees oven and bake for about 90 minutes (until ready). Serve hot cabbage rolls with sour cream sauce.
Servings: 5-7