Stuffed cabbage: video recipe

To prepare white cabbage stuffed with rice and meat, you need to take the following products:

– 1 small fork of white cabbage; – 600 grams of minced meat; – 100 grams of boiled rice; – 1-2 heads of onions; – parsley and dill; – vegetable oil; – ground black pepper; – salt.

Pick up the top, wilted leaves from the cabbage and put the head of cabbage in a saucepan with cold water, salt and cook over medium heat for 20 minutes. Then remove the cabbage from heat and cool.

Combine minced meat with boiled rice, peeled and finely chopped onions and chopped parsley and dill with a knife. Salt everything, pepper and mix well.

Place a gauze pad in a colander. Remove the leaves from the cooled head of cabbage in turn, coat each with cooked minced meat and put it back in a colander, collecting it again in the head.

Then lift the ends of the gauze napkin, collect and secure from above, giving the head of cabbage its familiar shape.

When the excess liquid drains, very carefully remove the cheesecloth and turn the stuffed cabbage onto a baking sheet. Lightly grease the top of the head of cabbage with vegetable oil and place the cabbage in an oven preheated to 180 ° C to bake for 45 minutes.

Stuffed cabbage can be served with a sauce made from melted butter, lemon juice, finely chopped parsley and crushed walnut kernels

To prepare this dish you will need:

– 1 small fork of young cabbage; – 1 tomato; – 1 carrot; – 150 grams of Adyghe cheese or feta cheese; – 100 grams of grated hard cheese; – a bunch of dill and parsley; – 250 milliliters of sour cream; – ¾ teaspoon of coarse salt; – ground black pepper; – spices to taste.

For stuffing, you should take the heads of young cabbage, its leaves open better, which greatly facilitates the preparation of the dish. If an old fork is stuffed, then the head of cabbage must be boiled in salted water until soft

Boil water in a saucepan, salt. Cut a head of young cabbage in half and put in boiling water. Cover the saucepan with a lid and leave to cool.

Wash and dry vegetables and herbs thoroughly. Grate the carrots on a coarse grater or cut into thin strips. Cut the tomatoes into small slices, and the feta cheese or Adyghe cheese into cubes.

When the water in the pan has completely cooled, remove the cabbage, discard it in a colander and squeeze it well.

Then peel back a couple of leaves and put inside a few slices of tomatoes, some sticks of cheese and carrots, as well as sprigs of dill and parsley. Then peel back a couple more cabbage leaves and put some of the filling back in. Repeat this procedure until all the filling is finished.

Top the stuffed cabbage with sour cream seasoned with salt, pepper and other spices to taste. Transfer the cabbage to a greased baking sheet and sprinkle with grated cheese.

Place the baking sheet in an oven preheated to 180 ° C and bake the cabbage for an hour. As soon as it is browned, the dish is ready.

Stuffed cabbage is served hot.