Appetizing stuffed cabbage rolls. Nothing is correct and they taste very

Hrabiowski stuffed cabbage is a great proposition that gently deviates from a traditional dish. Its main ingredient is, of course, well -seasoned minced pork meat, but they are already wrapped in Chinese cabbage. In addition, stuffed cabbage in this edition cook not in classic, and in the paprika broth. The whole, despite these variations, comes out really tasty.

Ingredients:

• large head of Chinese cabbage,
• 600 g of minced pork meat,
• 50 g of cooked rice,
• egg,
• onion,
• a spoon of tomato concentrate,
• A teaspoon of Sarep mustard,
• half a teaspoon of marjoram,
• half a teaspoon of parsley,
• half a teaspoon of ground sweet pepper,
• rapeseed oil for frying,
• salt and pepper to taste,
• A liter of poultry broth + a teaspoon of ground sweet pepper.

Method of performance:

Cut off the Chinese cabbage. A hard tip. Take off the leaves. Rinse them under running water. Boil salted water in a large pot. Put the leaves, cover and leave it for about 3-4 minutes. Pull out on a colander, strain well and set aside to cool.

Chop the onion finely. Fry it in a pan with hot rapeseed oil. Set aside

Put the pork to a large bowl. Add cooked rice, fried onion and stick the egg. Season with marjoram, parsley, sweet pepper, salt and pepper. The product is well massed. Finally, add a tablespoon of tomato concentrate and mustard to it. Mix again so that the mass is uniform.

Put the meat stuffing on each cabbage leaf. Carefully wrap the stuffed cabbage rolls. If you have the leaves of Chinese cabbage, put them on the bottom of the wide pot. Place the stuffed cabbage down on top.

Boil the broth in a separate pot. Add grinded sweet pepper to it. Pour the stuffed cabbage. Cover the pot and cook for about 60 minutes. After this time, drain the cabbage rolls in the count. From the remaining broth you can prepare the sauce, e.g. by adding tomato puree or cream.

Source: NowowoPuje.pl