Meat Cabbage Rolls

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

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 - 10.6 oz
White Cabbage - 28.2 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.