Meat rolls is a dish of Ukrainian cuisine. Serve them hot as a main course, with any garnish. Often such rolls or meat rolls seen with stuffing in the form of stew or sauerkraut. I have the option of stuffing a cabbage (raw).
Meat cut into as on chops. Good hit. Salt and pepper.
Chop the cabbage and grind with salt and pepper.
The layer of meat put a bit of cabbage.
Roll the roll.
Roll in flour.
Fry in vegetable oil over medium heat.
Put rolls in pan seam side down first, then fry the other side. You can wrap the rolls with a white thread or pierce with a toothpick, so that during frying the rolls do not turn around. I didn't need all that.
On fried rolls put finely chopped onion. Prevent, to onion, too, a bit fried.
Pour hot water so that it covers 2/3 of the rolls.
Cover and simmer over low heat for 20 minutes.
Then add tomato paste, optionally, you can also add Bay leaf and garlic. Simmer until liquid evaporates.