Stuffed cabbage leaves

Stuffed cabbage leaves

Stuffing:
Ground beef - 700 g
Ground pork - 250 g
The rice (boiled) - 1 glass
Egg - 1 piece
Parsley - 1 tablespoon
Bulb
Paprika - 1 teaspoon
Salt and pepper - to taste
Tomato paste - 100 g
Cabbage - 1 average head of cabbage
To vasheny cabbage - 500 g

Sauce:
Tomato paste - 425 g
Tomatoes in own juice - 800 g
Chicken broth - 1/2 glasses
Garlic - 1 clove
Refiner syrup - 1 tablespoon
Salt and pepper - to taste

Remove topmost leaves from head of cabbage and wash up.

Prepare big pan with water. Dip head of cabbage into the boiling water for 3-4 minutes that leaves became softer. Get and cool.

Mix all ingredients for stuffing.

As soon as the head of cabbage has cooled down, separate leaves.
On each leaf lay out forcemeat, inwrap envelope.

If all forcemeat is spent, and the cabbage still remained, chop it and lay out on bottom of pure pan. Upward lay out sauerkraut. Mix ingredients for sauce.

If all forcemeat is spent, and the cabbage still remained, chop it and lay out on bottom of pure pan. Upward lay out sauerkraut. Mix ingredients for sauce.

Lay out 1 layer of stuffed cabbage leaves and fill in with half of the prepared sauce. Again lay out cabbage - other stuffed cabbage leaves - tomato sauce. Close pan cover and bring sauce to the boil, then reduce fire and prepare 2-2,5 hours.

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