Cabbage rolls with savoy cabbage

[Cabbage rolls with savoy cabbage]

Cabbage rolls with savoy cabbage

Recently, I have been making cabbage rolls not with white cabbage, but with Savoy.

Savoy cabbage is much easier to disassemble into leaves, you do not need to cook, just blanch for a few minutes. Cabbage rolls do not need to be fried. Savoy cabbage is much more tender than white cabbage and tastes better in cabbage rolls.

Disassemble the head of Savoy cabbage into leaves. Put the leaves in a saucepan and pour boiling water over for 5 minutes, then put the leaves in a colander to drain the water.

Prepare minced meat.

500 gr mixed minced meat (pork, beef)
1 large onion
2-3 cloves of garlic
1 carrot
3 tablespoons semolina
dry or fresh herbs
salt, pepper, seasonings to taste
Grate vegetables on a fine grater, mix with meat, season, stir well or pass through a blender.

Cut off thickenings from the leaves. Put a tablespoon of minced meat on each sheet and wrap.

For the sauce:
2 large onions
1 large carrot
1 bell pepper (optional)
2 table. tablespoons of tomato paste
100 gr sour cream
2 cloves of garlic
Parsley and dill

Onion (cut into cubes), carrots (grate on a coarse grater) fry in vegetable oil until golden brown, add diced pepper, 2 tablespoons. tablespoons (full, heartily) of tomato paste and simmer until the oil turns red. Add about 100 grams of sour cream. Put out everything together. Pour in a little (!) Hot water, let it boil and bring the sauce to taste - add a teaspoon of sugar (if the tomato and sour cream were sour, you may need more), salt and pepper.

Pour some boiling water on the bottom of the cauldron, put the prepared cabbage rolls, spoon vegetables from the sauce on each layer of cabbage rolls, pour liquid into the cauldron, bring to a boil and simmer over low heat under a lid for 40 minutes. About five minutes before cooking, add chopped garlic and chopped herbs.

: nyam: in my family, not everyone eats stuffed cabbage, but they like the cabbage tender and in my opinion tastier