Cabbage rolls "Novinka" with Savoy cabbage

Cabbage cabbage cabbage rolls This way of cooking stuffed cabbage rolls is new and not beaten, although, in principle, only the moment of wrapping the filling into the cabbage leaf remains from them in this recipe, but the very principle of forming cabbage leaves is fundamentally different from the one we used to do! The leaves of Savoy cabbage have a denser structure, unlike the leaves of white cabbage, and even more so of Peking cabbage, even after fifty-minute quenching they remain slightly elastic, but the chicken fillet, on the contrary, acquires juiciness and aroma of sour cream sauce and mushroom filling, the meat simply melts in the mouth!

Cabbage cabbage cabbage rolls This way of cooking stuffed cabbage rolls is new and not beaten, although, in principle, only the moment of wrapping the filling into the cabbage leaf remains from them in this recipe, but the very principle of forming cabbage leaves is fundamentally different from the one we used to do! The leaves of Savoy cabbage have a denser structure, unlike the leaves of white cabbage, and even more so of Peking cabbage, even after fifty-minute quenching they remain slightly elastic, but the chicken fillet, on the contrary, acquires juiciness and aroma of sour cream sauce and mushroom filling, the meat simply melts in the mouth!

Ingredients:

• Savoy cabbage 1 pc.
• Carrot 1 pc.
• Onions 1 pc.
• Sweet pepper 0.5 pcs.
• Sour Cream 400g
• Sunflower refined oil 200 ml
• Salt 3 tsp.
• Black pepper powder 1 tsp.
• Chicken fillet 600g
• Mushrooms champignons 400 g

Instructions

• Step 1 To prepare cabbage cabbage cabbage cabbage rolls with chicken fillets and mushrooms, we need one head of savoy cabbage, 2 chicken breasts, champignons, large carrots, onions (no value), red sweet pepper, sour cream 15%, sunflower refined oil, salt , ground black pepper.
• Step 2 Chicken my fillet, dry it with a paper towel and put it in the freezer for 10 minutes. Thus, in the frozen state, it will be easier for us to cut the meat. We cut across each fillet for 12-13 pieces, in total we will get about 25 pieces.
• Step 3 Lightly beat off pieces of chicken fillet, salt and pepper them.
• Step 4 The meat is prepared.
• Step 5 Now we are engaged in cabbage. We put a large saucepan on the fire, pour water and bring it to a boil, put a whole cabbage cabbage into the boiling water and, as the upper leaves become soft, we cut them and put them into a bowl. So we do with all the cabbage, until leaves are not completely suitable for wrapping cabbage leaves.
• Step 6 Let the leaves cool slightly, beat off the hard parts with a hammer.
• Step 7 So do with all the leaves.
• Step 8 Now prepare the mushroom filling. We clean the onions, carrots (for the filling we use 1/3 of the whole carrot), well my halves of pepper and mushrooms. Vegetables and mushrooms are cut into small cubes and fried in a small amount of sunflower refined oil until half cooked, slightly salted during roasting.
• Step 9 Now we collect the cabbage rolls. On the cabbage leaf lay 1-2 (this depends on the ratio of the number of pieces of chicken fillet and the number of cabbage leaves to just enough and no extra products left) a piece of chicken fillet, 2 teaspoons on it. mushroom filling.
• Step 10 We wrap the roll, as usual stuffed cabbage rolls.
• Step 11 Put the cabbage rolls tightly in a saucepan. In total, I got 22 stuffed cabbage.
• Step 12 We prepare the sour cream sauce. In a small frying pan in a small quantity of sunflower refined oil, fry the remaining carrots, salt, pepper rubbed on a coarse grater, add all the sour cream, and evaporate for about 5 minutes on medium heat, stirring all the time.
• Step 13 Fill the cabbage rolls with sour cream sauce.
• Step 14 Put on a big fire, cover with a lid, when the sauce boils, turn down the fire and stew under the lid for about 45 minutes. Serve the cabbage rolls hot, sprinkling with sour cream sauce, in which they stewed.