Cabbage and Rice Chops Recipe
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.
Servings Prep Time
4 5minutes
Cook Time
30minutes
Servings Prep Time
4 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. 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.
  2. Mix cabbage with boiled rice.
  3. 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.
  4. Mix everything thoroughly. Form the chops and fry in vegetable oil over medium heat until golden brown.
  5. Put the chops in a pot with a thick bottom or in a deep frying pan.
  6. 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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