Stuffed Cabbage Rolls with Chinese Cabbage

Ingredients

Chinese cabbage 1

Carrots 3

Onions 3

Garlic cloves 3

Chicken 1800g

Rice 200g

Egg 1

Salt to taste

Pepper to taste

Tomato paste 1 tbsp

Finely chop the onion. Grate the carrots coarsely. Heat 2 tbsp of vegetable oil in a large, heavy-bottomed saucepan over medium heat. Add the onion and carrot and fry, stirring, for about 7-8 minutes.

Separate half of the mixture and set aside. Add the tomato paste to the remaining mixture and fry, stirring, for another 2 minutes. Turn off the heat.

Separate the cabbage into leaves. Carefully trim off the thick part at the base of each leaf. Place the leaves in a suitable-sized container and pour boiling water over them.

Trim the chicken and grind it into mince. Place in a bowl. Add the rice, reserved onion and carrot, egg, and salt and pepper to taste. Stir.

Take a leaf. Place the mince on it and roll it up. Repeat with the remaining leaves and mince. Place in the pan with the onion and carrot.

Add enough water to cover the cabbage rolls. Salt to taste. Bring to a boil, reduce heat to low, and simmer, covered, for 25-30 minutes, until tender. Serve with sour cream.

Bon appétit!

Bon appétit!