- Bow - 1 piece
- Savoy cabbage - 1 piece
- Seafood - 400 Grams
- Rice - 1/2 cup
- Basil (twig) - 1 Piece
- Butter - 50 Grams
- Carrot - 1 piece
- Corn (canned) - 150 Grams
- Salt, white pepper, curry, ginger - - To taste
Savoy cabbage is properly my and dismantled for large leaves. We need 8 large sheets. Now prepare cabbage leaves to wrap cabbage rolls. We put large cabbage leaves in a saucepan, pour water. Put the pan on the fire, bring to a boil. How to boil - remove from heat, let the sheets lie in the water for a few more minutes, after which we pellet them with ice water. Then cut out the hard parts of the sheet - the part that is attached to the stump, and the central veins. Rice cook until half cooked (5-7 minutes less than necessary). Seafood we put in cold water, bring to a boil and cook for another 2-3 minutes after boiling. Boiled seafood is cleaned of shells and shells (if any), cut into small pieces. Carrots are cleaned and cut into small cubes. We throw in a frying pan with preheated oil and fry until red. Onion cut into cubes and add to the frying pan to carrots. Fry until soft onion. Mix the sliced seafood, boiled rice, fried onions and carrots, chopped basil, canned corn (without liquid), spices. Stir and leave forcemeat for 20-30 minutes, so that all the ingredients are soaked with spices. Next, take a sheet of Savoy cabbage, put the center in the center, and start wrapping, like ordinary cabbage rolls. The cabbage rolls should be wrapped tightly so that they do not fall apart during cooking. In a frying pan, melt the butter, throw our cabbage rolls there and fry over medium heat for 5-6 minutes on each side. Then we fill the cabbage rolls with boiling water so that the boiled water covers the cabbage rolls by half, and cook until the liquid evaporates (for another 15 minutes). Finished cabbage rolls served with your favorite sauce. Bon Appetit! :)
Servings: 3-4