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Video: Recipe: Babushkin's Stuffed Cabbage (sauerkraut) On RussianFood.com
Stuffed cabbage "Babushkin" (from sauerkraut)
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8 servings 2 hours Lyudmila Vladimirovna 04/25/17
This is how our family always makes stuffed cabbage rolls, and I will share with you a simple recipe for grandmother's cabbage rolls made from sauerkraut.
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Step-by-step photo recipe Grandmother's nipples (from sauerkraut)
Disassemble the sauerkraut into leaves, soak in cold water for 10-15 minutes. Drain the water.
Prepare minced meat (pork).
Peel and wash onions and carrots. Finely chop the onion. Grate the carrots on a coarse grater.
Rinse the rice well in cold water. Then you can pour boiling water for 10 minutes. Drain the water.
Fry onions and carrots in vegetable oil over medium heat, stirring occasionally, for 2-3 minutes.
Combine minced meat, rice, sauteed vegetables in a bowl.
Season with salt and pepper. Mix well.
Put the minced meat on a cabbage leaf - about 1 tbsp. spoons (the amount of minced meat depends on the size of the stuffed cabbage).
Wrap the stuffed cabbage in an envelope. Wrap all cabbage rolls in the same way. Put a couple of cabbage leaves on the bottom of the pan (then they will definitely not burn). Put stuffed cabbage rolls tightly in a saucepan.
Prepare filling for stuffed cabbage. To do this, boil the kettle. Heat tomato paste in a frying pan by adding sour cream (or cream) and boiling water. Season with salt and pepper to taste. Add bay leaves. Mix.
Put a plate on stuffed cabbage rolls, pour the cooked tomato-sour cream filling. Put on fire, bring to a boil.
Boil cabbage rolls over low heat under the lid until tender (hour and a half).
Stuffed cabbage "Babushkin's" are ready. Serve cabbage rolls with sour cream.
Enjoy your meal!
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