Stuffed cabbage rolls with ground meat and rice

Method

1. 01

   Carefully mix the ingredients for meat filling of pigeons.

2. 02

   Now we will deal with the equally important stage of cooking in pigeons - cabbage. Cochan wash, remove a pair of top sheets and cut off the top of the hood, as shown in the photo.

3. 03

   Slice around the pot with a knife as in the photo. This is done in order to later be convenient to decorate the leaves from the cabbage head.

4. 04

   Cabbage is placed in a large pan and cooked for 20 minutes from different sides. The boiling process makes the cabbage leaves softer and not brittle, which will allow us to wrap minced meat in them.

5. 05

   We're removing the cabbage leaves from the kochan. If necessary, cut the rib of the cabbage leaf. The middle can be used later as an ingredient for a salad or a side dish - perhaps I will post his recipe later.

6. 06

   It's very easy to wrap a pigeon, and I'm going to show you this process here. We take a sheet and put mince on it like in a photo.

7. 07

   We're doing one twist.

8. 08

   We fold the side edges.

9. 09

   We wrap the pigeon to the end.

10. 10

    In the end, I got 13 pigeons, of which I decided to make 4 pieces, and freeze the rest. Well, let's start cooking our pigeons with minced meat.

11. 11

    First of all, we will prepare vegetables for roasting and stewing - this is a finely chopped remaining half of onion, tomato and grated carrots.

12. 12

    In the pan, we heat vegetable or olive oil and lay out prepared vegetables for stewing. Solid and pepper to taste, add bay leaf and black pepper peas. Stir them under the closed cover for 10 minutes sometimes stirring.

13. 13

    When the vegetables are extinguished, lay out the blueberries on them, heat them a little in vegetables, add water and cover the lid leave on a small heat for 40 minutes.

14. 14

    After 40 minutes, we serve our blueberries with minced meat and rice to the table without forgetting to add sour cream. Enjoy your meal!