Cabbage rolls stuffed with millet and meat

Rinse the millet well and pour boiling water over it so that the cereal is completely covered with water. Let it brew and steam for about half an hour. In the meantime, wash the vegetables and chop the onion with a knife. Carrots and peppers need to be rubbed on a grater.

Saute onions and carrots in oil in a hot frying pan. Be sure to stir. Fry 5 minutes. Set aside half of the frying, and add pepper, bay leaf, sugar, salt and tomato juice to the rest. This mixture should be stewed for about three minutes.

Place the cabbage in boiling water, and gradually remove the leaves from the head. They should become soft. After the leaves are ready, they should be dried and cooled.

For the filling, you need to mix minced meat, millet porridge, frying, egg, pepper and salt. Put the filling on a cabbage leaf and tightly wrap the leaf with an envelope, thereby forming a stuffed cabbage.

At the bottom of the pot in which you will cook the cabbage rolls, lay a layer of cabbage leaves so that the bottom is completely covered with them. Spread the cabbage rolls carefully and fill them with the previously obtained tomato sauce. For more tenderness of the dish, add a piece of butter. If the gravy was not enough, then feel free to add the right amount of water there. Simmer the dish on low heat for 40 minutes.