- head of young cabbage - 1 piece
- bulb - 1 piece
- red sweet pepper - 1 piece
- green sweet pepper - 1 piece
- carrots - 1 piece
- a bunch of cilantro or parsley - 1 Piece
- salt, pepper - 1 piece (to taste)
Ingredients Cabbage balls are best prepared with the use of young white cabbage. She has delicate and elastic leaves - they can take the right shape. Rinse the cabbage, remove the top leaves. Cut the stump. Bring to a boil 4 liters of water in a large saucepan, a little salt. Put the cabbage and cook until the leaves begin to separate from the head. We take leaves with a noise and immediately put it in a bowl with cold water. When the leaves are 12, put them on paper napkins, allow to dry. The remaining cabbage should be boiled for another 6 minutes, thrown into a colander, drained, then shredded with a knife and put into a bowl. Peel carrots and onions, cut into strips. Rinse the sweet pepper, cut in half, the core must be removed. Cut the flesh the same way as carrots and onions. Heat the vegetable oil in a frying pan, fry the vegetables for 4 minutes, add to chopped cabbage, salt and pepper to taste, mix well. The filling of the balls can be varied, add a little undercooked rice or other vegetables, for example zucchini, tomatoes, beans. On each of the deferred leaves of cabbage cut thickenings, making a v-shaped cut. Place the cabbage leaf on a wet linen napkin. In the center of the sheet put 1,5-2 tablespoons of filling, wrap the edges in the center. Raise the ends of the napkin and very tightly twist them. Cabbage leaf with a filling should get the shape of a ball and become firm, elastic. Expand the napkin and get the ball. Also make the remaining cabbage balls. Boil the water in a wide saucepan. Cabbage balls put in a container of a little smaller diameter and put on a pot of boiling water, cover with a lid. Cook in a steam bath for 10 to 12 minutes. Serve with sour cream.
Servings: 6