Peking Cabbage Stuffed Cabbage with Potatoes and Bacon

Brown cabbage rolls with potatoes and bacon can be either a separate dish or a side dish for fish or poultry. In addition to cabbage rolls, we will serve delicious sour cream sauce.

Cook: 40 mins

Ingredients

• Potatoes – 4 pcs.
• Peking cabbage – 1 pc.
• S / k bacon – 1 pack
• Hard cheese – 50 g
• Egg – 1 pc.
• Butter – 1.5 tbsp
• Fresh parsley – 2 sprigs
• Fresh dill – 2 branches
• Salt to taste
• Pepper to taste

For the sauce:

• Sour cream – 50 g
• Yogurt (or cream) – 50 g
• Lemon zest – 0.5 teaspoon.
• Lemon juice – 1 teaspoon.
• Garlic – 1 clove
• Olive oil – 1 teaspoon.
• Fresh cilantro – 2 sprigs
• Sumakh – 0.5 teaspoon.
• Salt to taste

Direction

1. Let’s prepare products for Peking cabbage rolls with potatoes and bacon.

   

2. Boil potatoes in their uniforms cool a little, peel and grate.
3. Add grated cheese and finely chopped greens to the potatoes.
4. Let’s break the egg. Season with salt and pepper.
5. Stir gently. The stuffing for cabbage rolls is ready.

   

6. Pour boiling water over the Chinese cabbage leaves for 3-5 minutes to make them softer. Then we will salt the water, and sprinkle the leaves with cold water.
7. Put a tablespoon of the filling on a leaf of Chinese cabbage.
8. We turn it into an envelope. Then we wrap each cabbage roll with a strip of bacon.
9. Spread foil on a baking sheet for convenience. Put stuffed cabbage on a baking sheet.
10. Put a small piece of butter on each stuffed cabbage roll.
11. We bake in an oven preheated to 200 degrees for 20-30 minutes. Until appetizing crust and ruddy tan marks

    

12. Prepare sour cream sauce for cabbage rolls with potatoes. We will prepare all the necessary products.
13. In a bowl, combine sour cream, lemon zest and juice, olive oil, finely chopped cilantro, and garlic through a press.
14. Add yogurt and sumac.
15. Stir well, season with salt and pepper. Leave in the refrigerator for half an hour.
16. Cabbage rolls with potatoes and bacon are ready!

         Enjoy your meal!