Meat Cabbage Rolls
Main Dishes • Ukrainian
Description
Cabbage rolls can be prepared without sour cream - in this case, use a bit more tomato puree. Instead of pearl barley, you can use rice or millet.
Ingredients
- Onion 1 head
- Wheat Flour 1 tablespoon
- Tomato Puree 2 spoons
- Sour Cream 2 spoons
- Vegetable Oil 2 spoons
- Meat 10 oz
- White Cabbage 30 oz
- Pearl barley ½ glasses
Step-by-Step Guide
Step 1
Pass the meat through a meat grinder, cook the grains, cool them, and mix with the ground meat, adding finely chopped, lightly sautéed onion, as well as salt and pepper.
Step 2
At the same time, blanch whole cabbage leaves in boiling water for 5-7 minutes, remove from the boiling water, cool them down, spread them out on a table, gently pound the stems until they are the thickness of the leaves, place the filling (meat with grains and onions) inside, roll them up into sausage shapes, fry in a skillet, and then transfer to a pot.
Step 3
After that, pour sour cream, tomato puree, and a cup of water into the skillet, add flour, bring to a boil, season with salt, pour over the stuffed cabbage rolls, and let them simmer covered on low heat (or in the oven without a lid) for 30-40 minutes.
Step 4
Serve in the sauce in which the cabbage rolls were braised, sprinkled with dill or chopped parsley.
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