Ingredients:

– Chinese cabbage
– minced meat – 500 g
– rice – 1/3 cup
– carrots – 2 pieces
– onions – 2-3 pieces
– sunflower oil
– broth – 1.5 cups
– sour cream – 200 g
– tomato paste – 100 g
– salt
– pepper

Cooking:

First you need to prepare the vegetables. Peel the onions and carrots, divide the Beijing cabbage into individual leaves: to do this, cut off with a large sharp knife about 5 centimeters from the base. The leaves there are quite dense and hard, so they are not suitable for folding. The leaves must be disassembled carefully, since the upper edges are very fragile and easy to damage. After this, put the cabbage in a pot of boiling water for 10 minutes, put the top leaves on the bottom, and the bottom, which should be taken out a little earlier so as not to overcook. Drain the water, let the leaves cool slightly and only then take them with your hands. Adding vegetables will make the taste of cabbage rolls more saturated and pleasant. Sauteed onions and carrots can be put in minced meat or in gravy, so prepare more frying. Cut the onion into small cubes, grate the carrots and fry everything together until golden brown in a small amount of vegetable oil. Divide the roast into two parts. Minced meat for cabbage rolls can be used more or less fatty, from meat of different varieties, based on your preferences. I had minced chicken fillet, it is light and dietary, a great option for both children and adults. Rinse the rice, boil until tender and add to the minced meat. Add half the vegetable fry there, salt and pepper to taste. Mix well until a homogeneous consistency is obtained. All the ingredients are ready, you can start rolling the cabbage rolls. If the veins and bases of the sheets remain a little stiff, it is worth cutting them off with a knife or lightly repelling them with a kitchen hammer. Put one sheet on a plate, straighten the edges, and on the side where the top was, and not the base of the cabbage, put a tablespoon of minced meat, stepping back about 5 centimeters. Wrap the outer sides of the sheet on top of the minced meat, first the top, and then both sides.
Then roll the sheet with the filling. In the same way, we act in turn with all the leaves, trying to put the minced meat in moderation so that the cabbage rolls are not half empty, and at the same time, the filling does not fall out of the sheet. If in the process of folding there were not enough leaves, from the remnants of minced meat you can make small meatballs and stew them with cabbage rolls. Prepare the sauce. To do this, mix sour cream with tomato paste in a bowl and pour a glass or one and a half of any broth – meat, chicken, vegetable. Salt the sauce to taste and mix well until smooth. Put half of the remaining vegetable frying on the bottom of the pan, on top of it with layers of cabbage rolls, so that the edge of the cabbage leaf is at the bottom, then they will not lose their shape.
Add the rest of the frying, pour over everything with sauce and, having covered with a lid, set to stew. After boiling, simmer the dish for another 20-30 minutes over low heat. Put the finished cabbage rolls on plates, pouring sauce on top. Eat with sour cream! It actually turns out very tasty.

Enjoy your meal