Stuffed cabbage rolls with vegetables.
300 g (10,6 oz) cabbage, cored
1 cup rice, cooked
100 g (3,5 oz) onion, chopped
5 carrot, peeled and grated
Salt, parsley roots, bay leaf, greenery - to taste
50 g (1,8 oz) oil
1 - 2 tbsp tomato sauce
1 - 2 tomatoes
3 cup water
70 g (3 oz) sour cream
1. Put cabbage in hot water and boil for a few minutes.
2. Separate cabbage leaves and make your rolls with filling mixture inside cabbage. Place the filling on each leaf and fold up envelope fashion. Lay flap down, pour water to cover all rolls in the pot. Simmer, covered, for 1 to 1,5 hours.
3. For filling:
Fry onion in oil until golden, add carrot, tomato sauce, cooked rice, parsley roots and stew several minutes. Add salt and greenery.
4. Five to ten minutes before the Rolls is cooked, pour over cabbage rolls sour cream, fried onion, carrot, tomato, flour, chopped greenery and bay leaf.