- Pork - 700 Grams
- Carrots - 300 Grams
- Salt - 1 teaspoon
- Vegetable oil - 30 milliliters
- Parsley - 30 Grams
- Cabbage - 2 Kilogram
- Long grain rice - 300 Grams
- Onion - 3.5 pieces
- Celery - 50 Grams
- Dill - 30 Grams
1. First of all, rub the carrot on the middle grater. Then take a sharp knife and chop finely and finely. We take a large frying pan, the fire should be medium, pour oil in there, when the oil warms up, put the onion there. When the onion becomes golden, add the grated carrot. Approximately 10 minutes can be turned off. 2. Simultaneously with this, you can cook rice. On medium fire, bring it to half-ready, wash it in cold water, and set aside 20 minutes aside. 3. Then we turn to cooking minced meat. Do not buy ready-made ground meat, as cabbage rolls can get pretty dry. We take a meat grinder, and twist the meat. Our stuffing is almost ready. 4. We continue to prepare for stuffing cabbage rolls. We put everything in one bowl. Then you need to pepper everything and add salt. Thoroughly mix everything and our stuffing is completely ready. 5. Then we need the freshly sprouted cabbage leaves. We take cabbage, we cut out a cob, in the center we pierce with a fork. Then head for a few minutes in boiling water, the leaves will begin to exfoliate themselves. After 10 minutes, remove the leaves from the pan. 6. Forcemeat lay on the leaves of cabbage and turn off. Onions of celery, greens are added to the water, and in vegetable broth, on a small fire, we put the cabbage rolls to rest. That's all. Our cabbage rolls are ready.
Servings: 12