Without baking and without wrapping. Taste like stuffed cabbage and you will make express

This dish tastes as good as classic stuffed cabbage, and its preparation takes much less time. Just mix the ingredients, form chops and stew them in tomato sauce. Stuffed cabbage is soft, aromatic and are great as a daily dinner for the whole family. At the same time, they contain all the flavors of a traditional dish.

Stuffed cabbage in this rapid version can be served yourself, but will become more meaty in the company of potatoes or groats. Some like to eat them with a pay of fresh bread, which they dip in sauce.

Ingredients:

• 500 g of minced beef meat,
• 150 g of rice,
• 1/4 of the medium head of white cabbage,
• large onion,
• Cajezerka’s stale,
• 125 ml of milk,
• egg,
• 300 ml of vegetable or meat decoction,
• 500 ml of tomato passage,
• 2 tablespoons of rapeseed oil,
• clove of garlic,
• a teaspoon of marjoram,
• 2 teaspoons of sweet pepper,
• a pinch of sugar,
• Salt, pepper (to taste).

Method of performance:

Cook the rice as described on the packaging. Strain and set aside to cool.

Soak the broken kajzer in milk. When it softens, strain the excess milk thoroughly

Separate from the cabbage. Rinse the cabbage leaves and cut out hard parts from them. Finely chop the leaves. Cut the peeled onion.

Combine rice, meat, cabbage, onion, kaiser and egg in a bowl. Make a hand to a homogeneous mass. Season with a teaspoon of sweet pepper, salt and pepper.

Form round chops from the mass. Fry them briefly in hot oil in a deep pan.

Pour the “stuffed cabbage”. Simmer for about 15 minutes, turning “stuffed cabbage” from time to time.

In the meantime, boil the tomato passata with marjoram in a saucepan, the rest of the pepper and garlic squeezed by Prague. Pour into a pan with “stuffed cabbage” and cook for another 15 minutes. Season with sugar, salt and pepper.

Serve the stuffed cabbage without wrapping sprinkled with chopped parsley.

Source: NowowoPuje.pl