Chinese Cabbage Stuffed Cabbage
by Editorial Staff
For my taste, cabbage rolls are more tender than their white cabbage counterparts. I don’t stew such stuffed cabbage rolls in a cauldron, but bake them in the oven with sour cream sauce.
Ingredients
- Chinese cabbage (Peking) – 1 head of cabbage
- Minced meat – 400 g
- Bulb onions – 1 pc.
- Sour cream – 400-500 g
- Tomato paste – 1 tbsp
- Dry white wine – 1/2 cup
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – for lubricating the mold
Directions
- Chop the onions as finely as possible and mix with the minced meat. Season the minced meat with salt and pepper.
- Disassemble the head of Chinese cabbage into separate leaves and boil them in water for 2-3 minutes. Remove the leaves, let cool slightly. Then cut off the very bottom of each sheet and lightly beat off the hard white part with a kitchen hammer.
- Place about 1 tablespoon on the base of the cabbage leaf. minced meat.
- Roll up with an envelope.
- Place the cabbage rolls in a greased dish.
- Mix sour cream with tomato paste and wine. With constant stirring, heat the sauce over low heat.
- Pour the sauce over the cabbage rolls in a mold. Keep in mind that the cabbage will give some more juice, so the sauce should not completely cover the cabbage rolls. Send the cabbage rolls to the oven preheated to 180 degrees. When you see the first bubbles, set the timer for 40 minutes.
- Serve the prepared cabbage rolls with sour cream. Bon appetit!
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