There's a week left until payday, and the refrigerator is empty, and there's nothing in the house but rice and cabbage? There is a way! This is a very tasty dish! I didn't dare to cook for a long time, I thought, well, what could be delicious there (?). In fact, unexpectedly delicious, and with a simple sauce and very gently.
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 500 gram Cabbage
- 1 glass Rice
- 1 piece Onion
- 1 piece Carrot
- 1 piece Chicken egg
- 100 gram Semolina
- 100 gram Sour cream
- 1 tablespoon Tomato paste
- 1 clove Garlic to taste
- Seasoning
Ingredients
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Instructions
- Finely chop the cabbage and pour salted boiled water for 5 minutes (if the cabbage is hard, then leave it longer). Flip into a colander, lightly apply with a spoon to remove excess water.
- Mix cabbage with boiled rice.
- Add a lightly beaten egg (I have two small ones today), one finely chopped onion, semolina, garlic (squeezed on a garlic press) and season with salt and pepper.
- Mix everything thoroughly. Form the chops and fry in vegetable oil over medium heat until golden brown.
- Put the chops in a pot with a thick bottom or in a deep frying pan.
- Preparing the sauce. Fry the second chopped onion and grated carrots in vegetable oil with the addition of tomato paste (you need to dilute a little with water). This time I replaced the pasta with homemade tomato juice (about 50 ml). Put sour cream (can be replaced with cream), bring to a boil and pour over the chops. Hold the dish under the lid on low heat for 2-3 minutes. Ready.
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