Delicious stuffed cabbage with sauce

Delicious stuffed cabbage with sauce

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  1. Cabbage 1 head
  2. citric acid 1 tsp
  3. water to taste
  4. breast fillet 350 g
  5. rice 100 g. half a glass
  6. water half a glass
  7. onion 130 g
  8. garlic 2 cloves
  9. carrots 100 g.
  10. tomato 200 g
  11. vegetable oil 2 tbsp
  12. salt to taste
  13. pepper to taste
  14. sour cream 150 g
  15. water 100 g
  • Main ingredients
  • Serving 10 Servings


At a cabbage head we cut out a stump, put a head of cabbage in a pan and fill it with water, add citric acid (to preserve the beautiful color of cabbage) and send it to the stove, cook 10 minutes after boiling, turn the head and cook for another 10 minutes. Let the cabbage cool.

We carefully sort cabbage into sheets.

We wash the floor of a glass of rice, fill the floor of the water machine and send to cook for 10 minutes.

Chop the onion and garlic, send it to the pan, add vegetable oil and fry until golden, add carrots grated on a coarse grater, fry.
We cut the tomato into pieces and send it to the pan. Stew.

Separate the fillet from the breast and cut into small pieces.

Cut the salt fillet and pepper to taste, add the boiled rice until half cooked and about half the frying, mix.

Put the minced meat on the cabbage leaf, wrap it with an envelope and put it in the baking dish.

Preparing the fill. Add water and the remaining half of the roast to sour cream, mix well and fill in the stuffed cabbage.

Cover the baking dish with foil and send to the oven for 30 minutes at 180 ° C, then remove the foil and bake cabbage rolls for another 20 minutes.

Stuffed cabbage ready, bon appetit!)