Stuffed goose meat

Ingredients:

1 kg Goose meat (pulp)

2 pcs. sauerkraut (cabbage)

100 g onion

2 Art. l. tomato paste

150 g fat

2 glass water

50 g rice

5 pcs. small tomatoes

1 h. l. sugar

red pepper, salt and pepper - to taste

Goose meat mince with onions passerovannym. Figure pour boiling water (100 ml), wait until absorbed all the water, and mix with the meat, salt and pepper to taste.

Cabbages disassemble the leaves, cut them from thickening and cut the same, of medium size pieces. Rinse them in cold water and discard in a sieve.

Expanded teaspoon minced on leaves, gently wrap, tucking both ends. The remaining cabbage finely chop half and put on the bottom of the pan and put in a circle on top of cabbage rolls, covering them with the remaining shredded cabbage and tomatoes cut in half.

Tomato paste diluted with warm water, add red pepper, savory and sugar and pour over cabbage rolls. Stuffed cabbage casserole with cover and put in a moderately heated oven for 2-3

hours.

Serve hot with polenta.

How to choose a meat grinder. We will tell.