Cabbage rolls stuffed with popatoes

A very old dish, still popular in the kitchens of many housewives. In some regions of Ukraine, cabbage rolls are included in twelve Christmas dishes. Perfect for fasting, and if you want to make the taste of the dish more delicate - add pre-boiled and toasted white mushrooms to the filling or serve stuffed cabbage with potatoes drizzled with mushroom sauce.

Ingredients

• 1 head of cabbage
• 800 g of potatoes
• 2 tbsp of semolina
• 2 eggs
• 1 tbsp of vinegar
• vegetable broth
• salt
• pepper

Directions

1. Cut a head of cabbage, and carefully disassemble it into leaves. Boil salted water in a large saucepan, add vinegar and boil the cabbage for 5 minutes.
2. Grate the potatoes on a grater or food processor. If you rub by hand - drain the juice, if in a juicer - the juice will go separately and you can add a spoon or two so that the potatoes are not too dry.
3. Add semolina and eggs, salt, and pepper, and mix thoroughly.
4. Prepare the leaves by cutting the thickening at the base. Spread the filling on a sheet and gently wrap, as usual for stuffed cabbage.
5. Lay the remaining leaves on the bottom of the pan. Tightly lay out the stuffing, and pour half a cup of vegetable broth.
6. Put for an hour in a preheated oven to 180 degrees.
7. Serve with sour cream or mushroom sauce.