Instead of wrapping in cabbage, make ground. An idea for a delicious dinner for the whole family

Stuffed cabbage with minced meat and rice This is a very tasty dish from my grandmother’s kitchen, which we often miss. However, they are so laborious that we usually put off their preparation for an indefinite future. If you also have a desire for a childhood delicacy, and you lack time for tedious curbing in a cabbage letter, do ground as stuffed cabbagewhich very much resemble the taste of the original dish. Served with a distinct tomato sauce, they taste great.

Before you start cooking, prepare the following ingredients:

• 400 g of pork shoulder,
• 100 g of rice,
• 150 g of white cabbage,
• 1 onion,
• 1 Cajezerka’s stale,
• 125 ml of milk,
• 1 egg,
• 500 ml of tomato passage,
• 2 cloves of garlic,
• 1 teaspoon of marjoram,
• 2 teaspoons of sweet pepper,
• a pinch of sugar,
• salt, pepper (to taste),
• 1 tablespoon of clarified butter,
• vegetable oil (for frying).

Cook the rice as described on the packaging. Strain and cool down. Soak the kaiser in milk. Strain thoroughly after soaking. Rinse the cabbage leaves. Remove hard parts from them. Chop the rest finely. Peel the onion and cut into cubes. Grind the meat with a machine with medium mesh (you can also ask for meat in the store).

Combine meat, rice, cabbage, onion, kaiser and egg in a bowl. Make a hand to a homogeneous mass. Season with 1 teaspoon of sweet pepper, salt and pepper. Form oval or round chops from the mass. Fry them briefly in oil – so that they are browned on each side. Transfer to a sufficiently large pot with a thick bottom.

Melt clarified butter in a saucepan. Peel garlic and chop finely. Fry in butter for a short while, being careful not to burn. Pour with passata. Boil. Season with a passata with marjoram, the rest of sweet pepper, sugar, salt and pepper.

Pour the chops with a hot passata. Cook slowly for about 30-40 minutes.

Sources: Terazpoczy.pl