Cabbage rolls stuffed with rice and quince

Ingredients:

400 g cabbage leaves

200 g figure

80 g onion

80 g carrots

120 g quince

40 g dill

120 g ghee or vegetable oil

800 g yogurt

40 g powdered sugar

cinnamon, salt - to taste

Sorted and washed rice to boil in salted water (10 g of salt per 1 liter of water) until soft, drain in a colander and let the water drain out. Fresh quince, peeled from the skin and seeds, cut into small cubes (1/2-1/2 cm), boil them in water and drain in a colander. Decoction save. Carrots and onions to chop, as well as quince, cubes and passionate. Raisins to sort, separate twigs and rinse in warm water.

Cabbage to prepare. Instead of cabbage leaves, you can take grape, fresh or salt, which should be pre-pour boiling water for 2-3 minutes.

Prepared rice, quince, carrots, onion, raisins and chopped dill mix, spread this mixture in batches of 25-30 g in cabbage or vine leaves and wrap her in them, giving the products a round, slightly flattened shape (balls). Cabbage rolls to be stacked tightly to one another in a greased skillet in two or three series, pouring each row oil. After that, pour the cabbage broth from under the quince, cover the pot with a lid and simmered them at a low boil on the stove or in the oven for about 30 minutes. Quince for this dish, you can substitute pears, fresh or dried apples.

Ready cabbage (5-6 per person) put on a dish or a plate and pour the whipped yogurt. Powdered sugar mixed with cinnamon powder, apply separately to the outlet