Mini cabbage rolls

Often, such ordinary recipes in each family have their own characteristics and, often, their own stories. The peculiarity of these cabbage rolls is their size, almost one bite.

Ingredients

• pork pulp 500 g
• onion 200 g
• carrots 100 g
• tomatoes 1 pc.
• rice 100 g
• mashed tomatoes 500 ml
• sour cream 200 g
• cabbage
• basil
• salt, freshly ground black pepper
• raw smoked brisket

Directions

1. I always cook minced meat myself: I pass meat, carrots, tomatoes through a meat grinder, cut onions into small cubes. Cook rice for 10 minutes. I drain the water, let it cool and add to the minced meat. Now you need to salt and pepper to taste and add basil (also to taste). To mix everything.
2. I remove the top damaged leaves from the cabbage fork, make vertical cuts along the head of cabbage, immerse it in boiling water and separate leaf by leaf. I give them a little boil, put them on a sheet and let them cool down. From the cabbage leaves I cut out triangles with a side of 10 cm from the tender thin part. I spread 1 teaspoon of minced meat on the base of the triangle, and close it with the sides and twist it onto a sharp corner.
3. I cut the raw smoked brisket into thin strips (you can buy ready-made sliced ​​meat) and wrap some of the finished cabbage rolls in them. I fry them in a non-stick frying pan without oil.
4. In a saucepan or a saucepan with a thick bottom, I bring fresh grated tomatoes to a boil, add sour cream, if necessary, a little hot water, salt, pepper and spread the cabbage rolls. In the center are those in the raw smoked brisket, and the rest are on the edges and on top. A couple more bay leaves. Bring everything to a boil and simmer for 20-30 minutes. Serve with sour cream and herbs to taste.