They look like cutlets, but taste like real stuffed cabbage rolls! Only the “lazy” …))

Summary

Ingredients

• Minced pork – 200 g
• Onions – 50 g
• Long grain rice – 40-50 g
• Peking cabbage – 200 g
• Salt – 0.25 teaspoon
• Ground black pepper – 0.25 teaspoon
• Bread crumbs – 3-4 tbsp
• Vegetable oil – 4 tbsp
• Sour cream – 100-150 g
• Ketchup – 100-150 g

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Instructions

1. Rinse the rice and boil until half cooked. To do this, pour the rice with water in a ratio of 1 to 2, respectively. Bring to a boil and cook, covered with a lid, simmer for 15 minutes. Then rinse the rice.
2. Peel and grate the onion.
3. Mix with minced meat.

   

4. Add salt and pepper. Knead well.
5. Finely chop the Chinese cabbage (1-1.5 cm squares).
6. Pour boiling water over the cabbage and steam for 3-5 minutes. Drain the water.
7. Combine cabbage, rice, minced meat and mix thoroughly.
8. Form cutlets, roll them in breadcrumbs on all sides.
9. Heat 2 tablespoon in a frying pan. tablespoons of vegetable oil. Gently place the lazy cabbage rolls in the pan. Fry them on one side for 3 minutes over medium heat.

   

10. Then turn the “cutlets” over and fry on the other side for another 2 minutes. (If there are more servings, also fry the next portion of cabbage rolls, adding 1 tablespoon of oil to the pan.)
11. Mix sour cream and ketchup.
12. Pour 2 tablespoon into the bottom of the pan (or cauldron). tablespoons of vegetable oil. Transfer the lazy cabbage rolls to a saucepan, pour the tomato-sour cream sauce. Cover and simmer the lazy cabbage rolls over the lowest heat (very low boil) for 1 hour. (If the fire is stronger, then you need less time to extinguish cabbage rolls.)
13. Lazy cabbage rolls are ready.

    Enjoy your meal!