Hi all.
If you wanted pigeons, but there is no time, the “lazy” version of this wonderful dish always comes to the rescue!
In fact, the lazy variety of pigeons differs from time -consuming only the lack of the need to wrap the stuffing into cabbage leaves.
However, adding cabbage to minced meat is a known way to prepare cutlets, but what really makes them cabbage rolls is languishing in the sauce after frying.
And here everything is like real cabbage rolls — onions, carrots, tomatoes, sour cream, etc.
Product set:
- Minced meat (pork), 300 gr.
- Cabbage, 150 gr.
- Carrots, 100 gr.
- Tough tomatoes, 100 gr.
- Sour cream, 50 gr.
- Rice, 50 gr.
- Tomato paste, 30 gr.
- Garlic, 2 teeth.
- Black pepper, vegetable oil, salt
Boil the rice until cooked. We cut the onion with a cube, cabbage straws, chop the garlic finely, rub the carrots on a fine grater.
Fry onions, garlic and carrots over medium heat for three minutes, put aside.
Add a spoonful of oil to the pan, fry the cabbage for five minutes.
Put the minced meat, rice, cabbage and half of the carrot-onion roasting in a bowl.
Pour 50 ml of water, salt, pepper to taste, thoroughly knead, having beaten off a bowl or a board a couple of times, sculpt six cabbage rolls.
Fry on heavy heat for one and a half minutes on each side …
… Add tomato paste, tomatoes, 150 ml of water, 1/2 tsp. Salt and pepper, mix, cover with a lid, languish for 15 minutes over low heat.
Add sour cream, mix, languish for another five minutes.
Serve directly in a pan with sour cream and herbs.
Bon appetit!
