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Print Recipe
 Fake Stuffed Cabbage in the Dough Recipe
A dish with the same name was treated by a friend on her birthday. Quite often, dumplings and manti are prepared for the New Year, for a change, you can cook this dish and freeze it for the future. "Cabbage rolls" turn out to be very tasty, satisfying, with a juicy fragrant filling.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Uzbek
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Sauce:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Uzbek
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Sauce:
Instructions
  1. First prepare the dough. Pour water into a deep bowl, add egg and salt, mix well. Gradually adding the sifted flour, knead the dough. The dough should be kneaded well for 10 minutes, it should turn out elastic. Then roll it into a ball, cover it with a towel and leave it to "rest" for 30 minutes.
    First prepare the dough. Pour water into a deep bowl, add egg and salt, mix well. Gradually adding the sifted flour, knead the dough. The dough should be kneaded well for 10 minutes, it should turn out elastic. Then roll it into a ball, cover it with a towel and leave it to "rest" for 30 minutes.
  2. Rinse the rice well, fill it with water (1:2) and cook until half cooked (about 10 minutes after boiling). If during this time the water is not completely absorbed, then strain it through a sieve. Leave to cool.
    Rinse the rice well, fill it with water (1:2) and cook until half cooked (about 10 minutes after boiling). If during this time the water is not completely absorbed, then strain it through a sieve. Leave to cool.
  3. For the filling, I took beef and horse fat for juiciness, because it is tasteless and odorless. Beef, onion and horse fat should be passed through a meat grinder. Add cumin, salt, ground pepper and chilled rice. Mix the filling.
    For the filling, I took beef and horse fat for juiciness, because it is tasteless and odorless. Beef, onion and horse fat should be passed through a meat grinder. Add cumin, salt, ground pepper and chilled rice. Mix the filling.
  4. Roll out the dough very thinly (1 mm). Cut into squares measuring 10 * 10 cm. Put 1 tbsp of filling on the corner of the square. Wrap it up like cabbage rolls or dolma.
    Roll out the dough very thinly (1 mm). Cut into squares measuring 10 * 10 cm. Put 1 tbsp of filling on the corner of the square. Wrap it up like cabbage rolls or dolma.
  5. Lubricate the levels of the multivark with sunflower oil and lay out the "cabbage rolls" so that they do not come into contact with each other. Cook for about 40 minutes. From this amount of ingredients, I got 20 pieces.
    Lubricate the levels of the multivark with sunflower oil and lay out the "cabbage rolls" so that they do not come into contact with each other. Cook for about 40 minutes. From this amount of ingredients, I got 20 pieces.
  6. Mix the ingredients for the sauce. Serve the cabbage rolls hot, sprinkled with herbs and sprinkled with sauce.
    Mix the ingredients for the sauce. Serve the cabbage rolls hot, sprinkled with herbs and sprinkled with sauce.
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