Fish stuffed cabbage
Stuffed fish stuffed stuffed cabbage in tomato sauce with wine notes, which are cooked in the south of our country
Ingredients
| FOR FISH STUFFED CABBAGE: |
| cabbage (2-3 kg) 1 cauliflower |
| minced fish 400 g |
| semi-cooked round-grain rice 100 g |
| onion 1 pc |
| carrot 1 pc |
| dill 10 g |
| salt, pepper to taste |
| FOR THE SAUCE: |
| tomato paste 200 g |
| Isabella homemade wine 100 g |
| onions 1 pc |
| carrots 1 pc |
| peeled tomatoes 2 pcs |
| vegetable oil 30 g |
| cabbage broth 300 g |
| sugar, salt, pepper to taste |
Instructions
Step 1
Add grated carrots, diced onion, chopped dill, minced fish, salt and pepper to the rice. Mix thoroughly.
Step 2
Cut cabbage leaves boiled in salted water in half and put a small amount of minced meat on each half of the leaf and form stuffed cabbage, measuring 5 centimeters.
Step 3
Prepare the sauce. Dice onions and carrots, fry in vegetable oil. Add sugar and stir. Then add diced tomatoes, tomato paste and wine. Season with salt and pepper. Reduce the heat and simmer the sauce for 5 minutes. Add the cabbage broth and stir.
Step 4
Cover the bottom of the pot with cabbage leaves, place the stuffed cabbage on them, pour the sauce over them, cover with a plate, close the lid and bring to the boil. Then simmer the stuffed cabbage at a low temperature for 45 minutes. Serve the stuffed cabbage with the sauce. If desired, add lemon, herbs and sour cream.
