Stuffed cabbage

1. Stage

So, the first thing I did was prepare the stuffing. Boil the lentils. I poured water at a ratio of 1:2.5 and boiled for 10 minutes, then left them in hot water for a short time, so that they "come to the end" and become soft, but not boiled. In general, the author used 2/3 cup of rice, which she boiled for 2-3 minutes after boiling. The chicken breast was put through a meat grinder with onion. Carrot was cut into small cubes and stewed in a non-stick pan with a little water (in the original recipe vegetables are fried in oil). Mix minced meat, lentils, carrots, finely chopped herbs and raw egg. The stuffing is ready. I should note that the observance of the proportions is absolutely not necessary)))) If you are not watching the calorie intake, like more meat, you can remove the grits and take two chicken breasts or replace them with another type of meat.

2. Stage

Next, you need to boil the cabbage and break it up into leaves. This can be done any way you like. The original recipe recommends "prick the cabbage on a cutting fork and put it in boiling water. After 2 - 3 minutes, trim the top 3-4 leaves and remove from the cauldron (by this time, the top leaves have had time to cook a bit and should come off without any effort). Press the removed leaves into the cauliflower and boil further. After 2 to 3 minutes, remove a few more top leaves, and so on, until the entire sprout is broken down into its individual leaves. Check periodically to see if the removed leaves are ready. When ready (pliable, easy to bend, but not overcooked) take them out of the pot." I encountered boiling cabbage for the first time, worried that I would overcook, so after I separated a few leaves, I took the cabbage out, waited until the leaves were "cooked," took them out, then put the cabbage down again and separated the leaves. And so until there was a little sprout left, I cut the core out of it and boiled it until it was ready. I think those who at least once cooked cabbage for stuffed cabbage rolls will not have any difficulties.

3. Stage

I put the removed leaves first in a colander to let the water drain off, and then I cut off their thickening. Unfortunately, there are no pictures of the process of combining the stuffing and the cabbage leaves. But in general there is nothing difficult. I spread the stuffing on the leaves and from the smaller to the larger "dress" them on the little cabbage patch. Observe the strict sequence of attaching leaves is not necessary)))). I had a situation, when some leaves were superfluous, that is, they did not want to "put on" the sprout and remain whole at the same time, so I skipped them and "put on" bigger leaves)))) However, if you leave a "torn" leaf, there is not much trouble. The process continued until I ran out of stuffing))) The original recipe recommends leaving a couple of top leaves without stuffing. I ran out just when I had 3 leaves left.)))

4. Stage

The assembled cauliflower was placed on a sheet of foil, smeared with sour cream (after all, I cooked for guests, so I wanted to achieve an attractive golden crust, for myself I will cook without sour cream, the taste is not affected)))) Baked for about an hour and a half at 200 degrees, but of course it is better to be guided by your oven. I did not cover the top with foil.

5. Stage

In principle, after baking, you can eat immediately, you get a full-fledged hot meal)))) However, I needed a cold snack for the feast, and I got it)))) I let the head of the cabbage cool down completely, wrapped in foil and put it in the fridge until you want it)))) I cut it very well, nothing fell apart or came off.)