Lean stuffed cabbage with millet

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for the preparation of lean cabbage rolls with millet

Millet 1-2 cups
Cabbage 1 head (1 kg)
2 carrots
Onion 1 pc.
Garlic 1-2 cloves
Salt to taste
Ground black pepper to taste
Thyme to taste
Dried basil to taste
Tomato paste to taste - for pouring
Water to fill to taste

Main Ingredients: Cabbage, Millet and Wheat
Serving 4 servings

Inventory:

Crockery, Stove, Pan, Cauldron, Frying pan

Preparation of lean cabbage rolls with millet:

Step 1: Boil the cabbage.

For cabbage rolls, young cabbage is best. Cut the stump, and drop the remaining head of cabbage into a pot of boiling salted water and cook the cabbage for 10-20 minutes, periodically turning the head of cabbage. It is necessary that the leaves were in a semi-finished state, limp, not breaking when folded. Separate the leaves from the head, using a fork, taking care not to damage their integrity.

Step 2: Prepare the filling.

We spread the millet in a plate and rinse in several waters, while taking away the spoiled grains. Boil millet in boiling water for 15-20 minutes. Ready millet should also be washed with cold running water. So it will not stick together and cool slightly.

Finely chop the onion, cut the carrots on a fine grater and lay out this unchanged couple in a pan greased with vegetable oil. In the company of them we squeeze garlic. fry, stirring constantly. Add spices and seasonings, salt. Cool. We combine boiled millet and overcooking, mix well, evaluate it to taste. Half done!

Step 3: We stuff cabbage leaves.

We unfold in front of us the cabbage leaf, convex side down, and put a tablespoon of the filling into the bottom of the leaf, backing off about 1 cm. Turn the leaf with an envelope or tube, proceed to the next cabbage roll.

Step 4: Cook the cabbage rolls with millet.

When all the cabbage leaves are full, put the stuffed cabbage in a pan, add a little oil so that the stuffed cabbage does not burn, and fry them on both sides until a golden crust appears. As a sauce, we mix tomato paste with water and spices. In a cauldron or stewpan, on the bottom, covered with 2-3 cabbage leaves, lay cabbage rolls tightly to each other. Pour cabbage with sauce, cover the cauldron with a lid and simmer over low heat for 30-40 minutes after the sauce boils. When the cabbage rolls are ready, hold them on the stove with the fire turned off for another 15 minutes so that they are infused.