Grilled Cabbage Rolls
by Editorial Staff
Cabbage rolls in a closed grill, smoked with grapevine. Served with vegetable salsa in sweet chili sauce.
Ingredients
- Cabbage – 1 head of cabbage
- Minced chicken – 600 g
- Boiled rice – 350 g
- Onions – 150 g
- Pork fat (homemade) – 100 g
- Broth (vegetable or meat)
- Sour cream – 4 tablespoons
- Tomato paste – 2-3 tablespoon
- Garlic oil (optional)
- Greens roots (optional)
- Salt
- Pepper
- Coriander
- Greens
For vegetable salsa:
- Cucumber
- A tomato
- Sweet pepper
- Red onion
- Chili sauce sweet
Directions
- Add spices, finely chopped onion, boiled rice and small cubes of delicious domestic pig lard to the minced chicken (I also added chopped green roots and garlic oil).
- Cut the cabbage stump with a knife and lower the cabbage into a saucepan with boiling water, cover with a lid. We remove the leaves as they detach from the head of cabbage.
- Next, wrap cabbage rolls with rice and minced chicken.
- Heat the grill to 230-250 degrees. Place the cabbage rolls on the hot grill and turn them over after the characteristic blush appears.
- Next, put stuffed cabbage rolls in a gastronorm container, fill with meat or vegetable broth, add salt, pepper, tomato paste, sour cream, and chopped herbs. We grill stuffed cabbage rolls with the lid closed for about an hour.
- For vegetable salsa, cut all vegetables into cubes, salt, and add sweet chili sauce.
- Serve cabbage rolls with vegetable salsa, decorate with fresh herbs.
Enjoy your meal!
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