A dish with this name was treated by a friend at her birthday party. Quite often, dumplings and manti are prepared for the New year, for a change, you can prepare this dish and freeze it for the future. "Stuffed cabbage" turns out to be very tasty, hearty, with a juicy fragrant filling.
| Cook Time | 90 minutes |
| Servings |
Ingredients
Dough:
- 150 ml Water
- 1 piece Chicken egg
- 0,5 teaspoon Salt
- 350 gram Flour wheat / Flour
Sauce:
- 150 gram Sour cream thick
- 1 teaspoon Garlic powder
- 0,5 teaspoon Salt
- 1 tablespoon Dill finely chopped
Ingredients
Dough:
Sauce:
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Instructions
- First, prepare the dough. In a deep bowl, pour water, add the egg and salt, mix well. Gradually adding the sifted flour, knead the dough. The dough should be well kneaded for 10 minutes, it should turn out elastic. Then roll it up into a ball, cover it with a towel and leave it for 30 minutes to "rest".
- Wash the rice well, fill it with water (1:2) and cook until half-cooked (about 10 minutes after boiling). If the water is not completely absorbed during this time, then drain it with a sieve. Leave to cool.
- For the filling, I took beef and horsemeat fat for juiciness, because it is tasteless and odorless. Roll beef, onion and horse fat through a meat grinder. Add the cumin, salt, ground pepper and cooled rice. Mix the filling.
- Roll out the dough very thinly (1 mm). Cut into squares of 10 * 10 cm. put 1 tbsp of filling on the corner of the square. Wrap like stuffed cabbage, or dolma.
- Grease the levels of the slow cooker with sunflower oil and lay out the "stuffed cabbage" so that they do not touch each other. Cook for about 40 minutes. From this number of ingredients, I got 20 pieces.
- Mix the ingredients for the sauce. "Cabbage rolls" serve hot, sprinkled with herbs and watering sauce.
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