Ukrainian cabbage rolls

Classics of Ukrainian cuisine, all of us are familiar from early childhood. We will not say that this is the fastest dish to cook, but with some experience and skills, cooking stuffed cabbage does not seem difficult. You need to choose the right cabbage, it should not have too rough leaves. Cabbage variety with white flattened heads is best.

Ingredients

• 1 cabbage weighing 800-900 grams
• 110 g of rice
• 2,5 glasses of water
• 300 g of ground beef or ground beef
• 1 tbsp of butter
• 1 onion
• Salt and pepper
• 50 g of tomato paste
• 50 g of cream
• 1 tbsp of flour
• a pinch of sugar

Directions

1. Prepare cabbage leaves: remove the top leaves, then cut the head and carefully disassemble the head of cabbage into leaves. Bring salted water to a boil in a large saucepan, immerse the leaves all together or in portions, and cook for 5 minutes. Then discard in a colander and allow to cool. Cut from each calf a thickening at the base so that the thickness of the leaf is uniform over the entire area.
2. Rice for stuffed cabbage only needs to be boiled, it should be semi-raw. Bring salted water to a boil, throw in the rice, and cook for 10 minutes. Then discard the rice in a colander and allow it to cool.
3. Finely chop the onion and fry in oil. Mix together rice, minced meat, and onions. Add salt and pepper.
4. Alternately, spread the minced meat on a cabbage leaf on the side of the base and wrap tightly with a rolling pin, carefully rolling up to the middle of the edge.
5. Line the bottom of the large pot in which the stuffed cabbage will be cooked with the remaining cabbage leaves.
6. Carefully lay out the stuffed cabbage in a saucepan.
7. Prepare the sauce: Melt butter in a pan and fry a spoonful of flour. Then add tomato paste and sour cream, pour water, and mix thoroughly. Add a pinch of sugar, salt, and pepper, and cook for a few minutes.
8. Pour the sauce over the cabbage rolls, cover, and cook on low heat or in the oven for 30 minutes.