Trout Rolls with Cabbage
Main Dishes • Italian
Description
Trout Rolls with Cabbage
Ingredients
- Rice 5 oz
- White Cabbage 1 head
- Fillet of Sturgeon 5 lbs
- Ground Black Pepper to taste
- Salt to taste
- Onion 1 head
- Butter 1 tablespoon
- White Vermouth 5 fl oz
- Tomatoes 3 pieces
- Sour Cream 2 tablespoons
- Parsley 0 oz
Step-by-Step Guide
Step 1
Boil the rice.
Step 2
Separate 4 large leaves from the cabbage head and blanch for 4–6 minutes.
Step 3
Sprinkle the trout fillet with spices.
Step 4
Place 2 pieces of trout on each cabbage leaf, roll it up, and secure with a toothpick.
Step 5
Dice the onion and sauté it in butter. Pour in the vermouth, add the rolls, and simmer for 5 minutes covered. Turn them over and simmer for another 5 minutes.
Step 6
Pour boiling water over the tomatoes, peel them, chop the flesh, and add it to the rice.
Step 7
Remove the rolls. Stir sour cream into the sauce and season with spices, adding parsley.
Step 8
Plate the rolls and rice, drizzling with the sauce.
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