Lenten stuffed cabbage with corn groats
Transcarpathian Lenten stuffed cabbage from sauerkraut with corn groats.
Ingredients
| sauerkraut or fresh cabbage leaves |
| corn grits 200 g |
| round-grain rice 50 g |
| onion 1 pc |
| carrot 1 pc |
| boiling water 1,5 liters |
| vegetable oil 2 tbsp. |
| paprika, salt and pepper to taste |
| FOR SERVING: |
| Potatoes (boiled) |
| sunflower oil (unrefined) |
Instructions
Step 1
Mix corn groats and washed rice in a bowl. Pour half a liter of steep boiling water, stir, cover and leave for 15 minutes.
Step 2
Meanwhile, fry finely chopped onion and grated carrots in vegetable oil. Add the paste to the cereal and rice mixture. Season with pepper, salt, paprika and mix thoroughly.
Step 3
Then form stuffed cabbage leaves and stuffing into stuffed cabbage.
Step 4
Cover the bottom of the pot with cabbage leaves, place the stuffed cabbage on them, pour the remaining boiling water, cover with a plate, close the lid and bring to a boil. Then simmer at a low temperature for 45 minutes.
Step 5
Serve the lean stuffed cabbage with potatoes, drizzled with sunflower oil and sprinkled with paprika.
If there are no sauerkraut sheets, you can take a regular fresh head of cabbage and 0.5 kg of shredded sauerkraut. Then each layer of stuffed cabbage should be densely covered with shredded sauerkraut, so that the flavor is balanced.
