Ingredients:
4 cups of cooked rice
5 carrots
4 parsley roots
2 large onions
1 bunch of parsley
a couple of tablespoons of oil or olive oil
1 large white or savoy cabbage
salt to taste
Recipe:
Cut a hard core from the cabbage and cut the leaves at the base. Immerse a head of cabbage for a few minutes in a pot of boiling water. Take out onto a plate and remove the soft top leaves.
Finely chop the rest of the cabbage for stuffing.
Boil the rice in salted water.
Grate the carrots and parsley on a fine-mesh grater.
Peel the onions and cut them into a small pimple and fry them until golden in oil.
In a bowl, combine the cooled down rice, grated carrot and parsley, fried onions and chopped parsley or dill. And also shredded cabbage left over from peeling leaves. Season to taste with spices.
Put a small amount of stuffing on the leaves and roll the cabbage rolls. Exactly, bearing in mind that the stuffing will tighten when the rice swells. Place the cabbage leaves at the bottom of the pot and place the cabbage rolls tightly and gently on them. Pour water over it or use the water from boiling the cabbage!
Cover the pot with a lid and put it on very little gas or in the oven. After boiling the soul for about 30 minutes.
After cooking, remove the cabbage rolls with vegetables and serve warm with tomato sauce.
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