On the website there are recipes "lazy" stuffed cabbage, and the pie too, but since my recipe is different as the composition, and the method of cooking, I decided to share it with you. And suddenly someone come in handy?!
|Cooking time 100 minutes||Number of servings 6|
In forcemeat add the rice, onion, garlic, parsley and celery, ground nutmeg and cumin, tomatoes, bell pepper, half of the broth, salt and pepper.
Stir until smooth and send one hour in the refrigerator.
To make this cake I use a split form 26 cm in diameter. So it is not leaking, I make the bottom with foil and then baking paper, put the ring and clasp. Foil sheets and paper and then tuck up.
Cabbage leaves are steamed (I do it in the microwave), remove the thickening and pave them the bottom of the form so that they were dangling over the side like we do with the test. If the leaves are thin, that layer of them must be double.
On top of the cabbage leaves spread half of the filling from the minced meat, pour half of the remaining broth (50 ml) and cover with one layer of cabbage leaves.
The second spread half of the minced meat, pour 50 ml of broth.
Cover with cabbage leaves and hanging from the sides of the leaves. Pour lemon juice and oil.
Cover with foil on top and put into pre-heated to 190 degrees oven for 50-55 minutes, Guided by your oven!
Remove the foil and give about 10 minutes browned the top.
Optionally sprinkle with grated cheese and lightly baked.
To pour the separated sauce and keep it off. To release the cake onto a plate.
Serve with yogurt or sour cream, to which add the mint. If the cake is dry, drizzle saved sauce.
Pie in the cut.