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Stuffed cabbage rolls with minced meat

Ingredients :

1 head of cabbage
100 g of bread
2 onions
500 g minced meat
1 egg
2 tablespoons ghee
1/2 bunch parsley
ground paprika
ground black pepper
salt
200 g frozen vegetables for soup
300 ml of meat broth
1 tsp starch
100 g sour cream


How to cook :
Peel the cabbage. Separate 24 large leaves and blanch them in salted water for 1 minute. Remove, cover with cold water, drain in a colander and dry. Cut off the thick veins.
For the filling, soak the bread. Peel and finely chop the onion. Mix minced meat with egg, pressed bread, chopped parsley and half an onion. Season with salt, pepper and paprika.
Fold the leaves in pairs, put the filling on them, tuck the ends of the leaves. Roll cabbage rolls and tie with thick threads.
Heat the melted butter and fry the cabbage rolls well on all sides. Add frozen vegetables and remaining onions. Pour in the broth and simmer the cabbage rolls on low heat for 40 minutes, covered with a lid.
Remove the cabbage rolls with a slotted spoon and put them in a warm place.
Sauce in which cabbage rolls were stewed, rub through a sieve and thicken with diluted starch. Season with salt and pepper and add sour cream.
Cabbage rolls can be served with mashed potatoes.

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Recipes

Tacos beef in the oven


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ingredients :

10-11 tacos I use the type of flat-bottom
2 spoons of coffee, vegetable oil
1/2 Cut onion, chopped
1 kg ground Beef I use 90-93% lean
1/2 Cut tomato sauce
1 teaspoon seasoning taco
Salt and pepper to taste
1 can refried beans
2 cups cheddar cheese, grated
1 1/2 cups romaine lettuce shredded
1 hot red Sauce homemade freshly cut


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Instructions :


Preheat the oven to 400 degrees. Place the studs in a frying pan 9 “x 13”.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 3-4 minutes or until tender. Add the minced meat and cook until browned, breaking up with a spoon.
Add the tomato sauce, taco seasoning, salt and pepper to taste. Cook 3 to 4 minutes.
Evenly distribute the refried beans in the bottom of the tacos. Cover the beans with a mixture of ground beef.
Divide the cheese between the studs. Bake for 10 minutes or until cheese is melted and the tacos are lightly browned.
Remove from the oven. Garnish the tacos with lettuce and sauce Homestyle Fresh Cut Red and serve immediately.


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Quick Dinner

Roasted vegetables


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ingredients


2 pound sterling assorted vegetables cut out and cut in half or into 2-inch pieces. I used asparagus, mushrooms, red onion, red peppers, baby carrots, and yellow squash.
5 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 table spoons of cafe Italian seasoning dry
1 1/2 table spoons of brown Garlic Cut
1/4 Cut parsley leaves Chopped
lemon wedges for serving Optional


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Instructions:


Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Blend to combine.
Add the vegetables to the bowl and toss to cover. Cover and refrigerate for at least 20 minutes or up to 2 hours.
Preheat a grill or grill to medium-high heat.
First, add veggies and more dense, such as carrots (or potatoes, if using). Cook 3 to 4 minutes, then add the rest of the grilled vegetables.
Cook the vegetables for 3-5 minutes on each side or until browned and tender.
Place the vegetables in a serving dish. Sprinkle with parsley and garnish with lemon slices if desired.


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Quick Dinner

Salad of barley


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ingredients :

8 ounces pasta of barley, dry cooked in salted water according to package directions, then cooled
1 1/2 cups cucumber diced.
1 Cut cherry tomatoes, halved.
1 Cut Chickpeas.
1/4 Cut red onion sliced.
1/2 Cut feta cheese, crumbled.
1/4 Cut fresh parsley, Chopped.
6 tablespoons olive oil.
1 teaspoon lemon juice.
1 teaspoon red wine vinegar.
1 teaspoon Dijon mustard.
1/4 teaspoon garlic powder.
1/4 teaspoon dried Oregano.
Salt and pepper to taste.


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Instructions :


Place the pasta, barley, cucumber, cherry tomatoes, chickpeas, red onion, parsley, and feta cheese in a large bowl.
In a small bowl, mix the olive oil, the lemon juice, the vinegar, red wine, Dijon mustard, garlic powder, oregano, salt and pepper.
Pour the sauce over the mixture of pasta. Stir to coat, then serve.


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