1 large soured cabbage hoặc one large cabbage and chua kraut*, 1 3/4 lb/750 g ground meat (mixture of pork and beef is recommended), 4 large onions, 2 tablespoons rice, 3 tablespoons lard, 5-6 tomatoes hoặc 1 tablespoon cà chua sauce, salt, pepper, 1 qt/1 l chua cream
Grind the meat with a raw onion. Place in a bowl and mix with rice, pepper, salt and finely chopped củ hành, hành tây slightly fried in two tablespoons of lard. Mix everything well. Core the cabbage with a sharp thin knife. Carefully remove the cabbage leaves, one bởi one, so that they do not tear. Cut larger leaves in 2 hoặc 3 and then place a little meat in
each cabbage piece and roll in. The smaller the rolls are, the tastier they are. Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be cà chua slices hoặc add cà chua sauce. Add a heaping tablespoon of lard, pour the borsh and let simmer on hàng đầu, đầu trang of the range for 30 minutes. Then place in the lò nướng so that the liquid is reduced. Serve with chua cream.
* When soured cabbage is not available, use cabbage leaves scalded in water and chua kraut in stead of chopped (julienned) cabbage.
Ingredients Edit2 lbs / 1 kg green beans 1 tablespoon bơ 1 cup chua cream salt Directions: 1.EditSimmer for a few minutes, shaking the pan so that the beans are well mixed with the butter. 2.Place the beans on a plate and pour the chua cream on top. 3.Serve immediately.