Stuffed cabbage «Chinese warrior»

Stuffed cabbage «Chinese warrior»


Chinese cabbage (upper leaf) — 3 pcs.
Minced meat (chicken or rabbit meat) — 180g
Rice (Kuban) — 60 g
Cheese — 40g
Onions (for stuffing + sauce) — 20 g + 10 g
Sol — 2 g
Pepper — 1 g
Butter — 20 g
White mushrooms (sauce) — 40 g
Milk cream (33-35% for the sauce) — 120 g
Tomatoes (feed) — 1 pc.
Chicken Soup (sauce) — 100 g
Sour cream (for the sauce) — 20 g


1. Prepare the ingredients.
2. Chop onion into small cubes.
3. Half of onion in a frying pan fry in a mixture of butter and vegetable oil.
4. For the filling combine beef with boiled rice until half.
5. Add the grated cheese.
6. Add the fried onion, salt and pepper.
7. Mix well and divide into three equal parts.
8. Take three sheets of Chinese cabbage, cut the bottom of the white part.
9. Cut off the thick part of the leaf.
10. Blanch leaves in hot water for about 15 seconds.
11. Remove and immediately dipped in cold water so that the sheet is not lost color.
12. On cabbage leaf to put loaf of meat.
13. tuck the edges of the sheet.
14. Wrap the short side and then the long rolls.
15. Do this with all the sheets.
16. Prepare the sauce. Mushrooms cut and fry in a frying pan or skillet in a mixture of oil and butter, add onions and fry.
17. Pour the chicken broth. Wait when the broth boils, a little salt and pepper and boil for 1 minute.
18. At the same time to put in a separate pan and fry the cabbage rolls on all sides.
19. Put the cabbage rolls in the sauce and simmer over medium heat for about 10 minutes.
20. Pour the cream and 10 minutes to evaporate the sauce dense consistency. Then remove from heat and stir in sour cream sauce.
21. Tomato cut, wipe the salt and pepper and leave in a preheated 180 degree oven for 5 minutes.
22. In a deep dish put the cabbage rolls.
23. Drizzle with sauce and garnish with roasted tomatoes and herbs.
Stuffed rabbit meat with mushroom sauce ready.

Bon Appetit!

Stuffed cabbage "Chinese warrior"

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