Composition / ingredients
Cooking method
Cabbage rolls are given a couple of hours to defrost, then fry them on both sides in vegetable oil until a light blush (it's not worth putting cabbage rolls too tightly in a frying pan, let the process take place in 2-3 stages, but without damage).
Peel the onion, cut into large cubes. Carrots are cleaned, rinsed, grated on a coarse grater.
Preheat the frying pan, pour vegetable oil on it, spread the onion, fry for 2 minutes. Then add the carrots and fry for another 1-2 minutes.
In a thick-walled saucepan (I take a duck house), we spread fried cabbage rolls, then fried vegetables and pour everything with fresh broth (or just water). Do not forget to add salt, ground black pepper, allspice and bay leaf.
The liquid should cover the cabbage rolls completely. Otherwise, add a little broth (water). We send the pan to the stove and, after waiting for it to boil, reduce the heat, cover with a lid and simmer for 40 minutes.
We lay out fragrant cabbage rolls on serving plates and serve them on the table with sour cream and fresh herbs.
Eat with pleasure!
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Broth - 15 kcal/100g
- Allspice - 263 kcal/100g
- Frozen cabbage rolls - 132 kcal/100g
