- Average beet with tops - 1 Piece
- Carrot - 1 piece
- Bow - 1 piece
- Potatoes - 2-3 pieces
- Garlic - 2-3 teeth
- Sour Cream - 0,5 Cups
- Salt, pepper - - To taste
- Vegetable oil - - To taste
The beetroot should be rinsed thoroughly. Choose the most beautiful and whole leaf and pour boiling water. Vegetables - potatoes, carrots and beets, wash, peel and grate strawberries on a Korean grater. Cut the onions into half rings. Fry to transparency, then add the remaining vegetables, stew almost to the full. Next, get from the boiling water leaves, break or cut veins near the tops. In each sheet to lay 1-2 tbsp. spoon the filling and gently wrap. Put wrapped leaves with a filling in a frying pan (with a thick bottom), pour sour cream, garlic and simmer on high heat under the closed lid for about 15 minutes. Stuffed cabbage from the beet tops as a side dish.
Servings: 3-4