Tolma (cabbage rolls)

Ingredients:

200 g cabbage

100-120 g meat (flesh)

2 tsp. figure

1/3 PCs onion

170 g melted butter

10 g tomatoes

2 tbsp. sour cream

50 g sauce

salt, pepper - to taste

Take loose the cabbage, the leaves can be easily separated from each other. The solid part large leaves cut off. To omit these sheets in boiling salted water for 5-10 minutes, boil and drain in a sieve. The thick part of the cabbage to beat with a rolling pin.

Fat lamb or beef with onion mince. Then sprinkle with salt and pepper and mix thoroughly. To the meat add boiled rice (on request you can take and millet groats) dipped in salt water, and stir. You can put in the meat browned onion.

Chilled cabbage leaves to put the meat with rice and wrapped, giving the product an elongated shape. Ready holubec dipped in the mixed raw eggs or to smear raw egg. Stuffed lightly fry in a hot pan, then place in a shallow bowl in the pan, large frying pan), pour a specially prepared sauce, put the Bay leaf and simmer for 30-40 minutes

Preparation of sauce. Melt the butter, put the chopped onions, carrots, tomatoes or tomato puree and put on fire, after some time, add water, salt, sour cream, pepper and cook for 10-15 minutes

Ready-made cabbage rolls serves two pieces in a plate and pour sauce.

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