Cabbage rolls with meat and rice

First, let's prepare the stuffing for the cabbage rolls. It is advisable to cut the meat into small cubes, but you can also pass it through a meat grinder.

Boil rice in salted water until half cooked. Peel onions and carrots and cut into strips. Fry them in vegetable oil until golden brown.

In a bowl, mix minced meat, boiled rice and half a serving of fried vegetables. Salt mince and pepper.

Boil water in a large saucepan and add salt. Separate the leaves from the head of cabbage and dip in boiling water so that they boil.

As soon as the sheet has become soft - take it out and let it cool.

We form doves. We put the cabbage leaf on the table, cut off the protruding spine from it. We spread the filling in the middle of the sheet, turn it into a tube and bend the ends inward.

In the remaining frying, add tomato juice or sauce, sour cream, add salt, pepper, put a bay leaf and simmer for 5-10 minutes.

Stuffed cabbage carefully lay out in a bowl in which they will be stewed. Pour in the sauce so that it completely covers the cabbage rolls. If the sauce is not enough, you can add water.

Tomim cabbage rolls in the oven for 60-70 minutes. Serve the finished dish with sour cream, decorating with herbs.