Composition / ingredients
Cooking method
Cut the meat into small cubes (it's easier if you freeze it a little). Fry in vegetable oil for 10 minutes. Finely chop the onion, grate the carrot and parsley root, send it to the meat in a frying pan, simmer for another 10 minutes, add half the tomato juice and simmer a little more. Turn off the heat, add the washed rice, parsley (finely chopped), salt. Cabbage whole head is sent to a large saucepan with boiling water for 15 minutes. The leaves are perfectly separated. We stuff pepper and cabbage leaves. We put it in a baking dish (if baked in the oven) or in a saucepan (if cooked on fire). Pour the rest of the tomato juice, butter pieces, salt and cabbage broth (in which the cabbage head was cooked) in half on the cabbage rolls. You can cook or bake in the oven for 40-50 minutes.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Pepper - 26 kcal/100g
- Parsley root - 49 kcal/100g
- Tomato juice - 21 kcal/100g
- Round rice - 330 kcal/100g
