Stuffed cabbage rolls without cover from the pan
Unlike traditional cabbage rolls wrapped in cabbage leaves, these are prepared in a simpler version. Mix grated, blanched cabbage, rice with the meat and fry the tasty cuts until golden. They will come in handy when you don't have time for fancy dinners. Drizzled with Cookover tomato sauce, they simply melt in your mouth.
Preparation: 1h
Medium
Preparation: 1h
Medium
Ingredients:
- 1200 g water
- 1 g ground black pepper
- 800 g milled pork meat
- 200 g Onion, raw
- 50 g Lard
- 12 g salt
- 120 g Rice white polished
- 50 g Bread crumbs
- 120 g chicken eggs, whole
- 800 g Cabbage, white
- 80 g Oil, rapeseed
Method of cooking:
- Open the bowl, add 400 g of cabbage cut into 3 cm pieces and 1/2 teaspoon of salt. Close the bowl with a lid with a measuring cup.
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