Meat rolls are a dish of Ukrainian cuisine. Serve them hot as a main course, with any side dish. Often such rolls or meat rolls can be seen with a filling in the form of stew or sauerkraut. I have a variant of stuffing cabbage (raw).
Cut the meat into chops. Good shot. Salt and pepper.
Chop the cabbage and rub it with salt and pepper.
Put some cabbage on the meat layer.
Roll up the roll.
Roll in flour.
Fry in vegetable oil over medium heat.
Put the rolls in the pan first seam down, then fry on the other side. You can wrap the rolls with a white thread or pierce them with a toothpick so that the rolls do not turn over during frying. I didn't need all this.
Put the finely chopped onion on the fried rolls. Stir so that the onion is also slightly fried.
Pour hot water so that it covers 2/3 of the rolls.
Cover and simmer on low heat for 20 minutes.
Then add tomato paste, if desired, you can also add bay leaf and garlic. Simmer over low heat until the liquid evaporates.