Classic stuffed cabbage rolls with meat

Pork is best for making classic stuffed cabbage. In combination with fried vegetables and rice, it makes the filling nutritious and moderately juicy. If you choose beef or chicken, add a little oil to the stuffing - so the meat inside the stuffing will not be dry.

The choice of cabbage also requires special attention - if you press the fresh head a little soft, the leaves will come off easier. In winter, the dish is often prepared from sauerkraut.

Ingredients

• Head of fresh cabbage - 1 pc.
• Pork - 0.5 kg
• Figure - 0.5 cups
• Carrots - 2 pcs.
• Onions - 2 pcs.
• Sour cream - 250 g
• Tomato paste - 2 tbsp.
• Ketchup - 2 tbsp.
• Vegetable oil - for frying
• Salt and pepper - to taste

Directions

1. Put a large pot of water on the stove. While the water is boiling, cut out the hard inner part of the cabbage.
2. Dip the cabbage in boiling water and keep on low heat for five minutes. Turn to the other side and cook for another 2-3 minutes.
3. Place the cob on a plate and allow it to cool. Disassemble the cabbage into individual leaves, and cut the thickening at the bases.
4. Boil rice until semi-finished.
5. Cut the pork into pieces and twist in a meat grinder. Combine minced meat with boiled rice.
6. Finely chop the onion, and grate the carrots on a coarse grater. Place the vegetables in a pan and sauté for 5-7 minutes until soft. Add half of the vegetable dressing to the pork with rice. Salt and pepper. Thoroughly mix the stuffing for stuffed cabbage.
7. On the prepared cabbage leaves - closer to the base - spread a small amount of filling. Wrap the stuffed cabbage, hiding the edges inside.
8. In a large saucepan with a thick bottom, place the stuffed cabbage. Spread a layer of vegetable dressing on top.
9. Dilute tomato paste in two glasses of water, and add sour cream and ketchup. Salt. Pour the sauce over the stuffed cabbage. The liquid should cover the dish almost completely, not reaching 3-4 cm to the top.
10. Put the stuffed cabbage in a preheated oven and stew for an hour at a temperature of 180 ° C.
11. Spread on a plate, pour sour cream, and serve.