Video

Stuffed cabbage with meat from Beijing cabbage

Stuffed cabbage with meat from Beijing cabbage

Ingredients

  1. Minced meat 800 gr.
  2. Onion 4 pcs.
  3. Carrots 2 pcs.
  4. Garlic -3 cloves to taste
  5. Rice ½ cup
  6. Peking cabbage 800 gr.
  7. Tomato paste 3 tbsp. spoons
  8. Black peppercorns 10 pcs.
  9. Fresh dill 10 gr.
  10. Parsley 10 gr.
  11. Ground pepper 0.5 tsp
  12. Bay leaf 2 pcs.
  13. Vegetable oil 2 tbsp. spoons
  14. Salt to taste
  15. Sugar 1 tbsp. a spoon
  • Main ingredients: Beef, Pork, Cabbage, Onions, Carrots, Greens
  • Serving 5 servings
  • World Cuisine

Inventory:

Frying pan, stewpan, knife, board, grater, spoon, wooden spoon

Cooking:


Step 1.

Boil the rice for 10 minutes, chop the garlic, finely chop 2 small onions, chop 2 large onions in half rings, grate the carrots on a coarse grater. Cut the third part from the Chinese cabbage from the base side.

Step 2

Disassemble the cabbage into leaves. Large leaves for cabbage rolls, small for sauce.

Step 3

Finely chopped small leaves.

Step 4.

For large leaves, cut off the thickening at the base.

Step 5.

Fold the leaves into a mold and pour boiling water, leave for 15 minutes, so that the leaves become softer.

Step 6

Add finely chopped onions, boiled rice, salt and 1/2 tsp ground pepper to the ground meat, mix thoroughly.

Step 7

After 15 minutes, remove the leaves of cabbage from the water and put in a colander, pour 1 liter of water, pour the rest of the water into the leaves in a colander, so that there is water from the leaves of the glass. On a sheet of cabbage at the base, put 1 tbsp. forcemeat and wrap in the shape of a tube, turn the edges of the tube into the stuffed cabbage.

Step 8

Heat the oil in a saucepan and put onion, fry over medium heat for 2 minutes, stirring constantly.

Step 9

Add carrots and continue to fry for another 2 minutes.

Step 10

Add finely chopped cabbage, salt and fry for 1 minute. Add garlic and simmer another 1 minute.

Step 11

Add 3 tbsp. tablespoons tomato paste, mix. Add 1 tbsp. tablespoon of sugar and mix well. Add 100 ml. water from the cabbage, mix and set aside half the prepared sauce from the saucepan in a bowl.

Step 12

Spread the sauce remaining in the saucepan evenly and lay dill and parsley on it, then lay the cabbage rolls tightly on top, cover them evenly with a layer of deferred sauce.

Step 13

Add cabbage water to the stewpan to cover cabbage rolls. Add bay leaf, peppercorns and ground black pepper.

Step 14

Bring to a boil, try the broth for salt and sugar, add if necessary. Close the lid and simmer over low heat for 40 minutes. Stuffed cabbage with sour cream. Enjoy your meal!