These lean cabbage rolls are in no way inferior to the classic ones. Doubt? And you try to cook them.
Cooking time 1 hour 20 minutes
Head of cabbage 1 pc
Rice 100 g
Carrot 1 pc
Onion 1 pc
Dried garlic 1/4 tsp
Tomato juice 250 ml
Dill (greens) 1 bunch
Green onion (feather) 2-3 pcs
Salt to taste
Pepper to taste
Divide the cabbage into sheets.
Dip the cabbage leaves in boiling water and cook until soft for 3-5 minutes.
Boil the rice until half cooked and put on a sieve. Cool down.
Fry finely chopped onions and grated carrots in 2-3 tablespoons of vegetable oil for 1-2 minutes.
In a bowl, combine finely chopped dill, rice, sauteed vegetables and dry garlic. Season with salt and pepper.
Place the filling on the cabbage leaves.
Collapse with envelopes.
Fry on both sides for 2 tbsp. tablespoons of vegetable oil.
Transfer to a saucepan or cauldron. Pour over tomato juice and simmer over low heat for 30-35 minutes.
Place on plates and sprinkle with finely chopped onions. Serve to the table.