- young Kale 1 EA.
- onion 2 PCs.
- carrot 1 PC.
- tomato 300 gr.
- beef 500 gr.
- rice 100 gr.
- salt, black pepper
- vegetable oil for frying
In the first place, perhaps this is the hardest part of the recipe))), fry the onion and carrots in small amount of vegetable oil.
Onion cut into small cubes, carrots grate on a coarse grater.
Fry on maximum heat for five minutes, stirring constantly.
Cabbage cut into circles the size of the full Kachan, thickness 1.5 – 2 cm (parents in pickling such pieces were called palusami).
Put into the form where it will bake at the bottom of the fried onions and carrot on top of cabbage tightly (you can even slightly overlap).
In minced meat add one onion (grate on a coarse grater), salt, black pepper, some green onions and a little cooked rice (after boiling, keep on heat for 5 minutes, then drained).
Formed large patties and place on top of cabbage.
Pour the tomato sauce, I have a home, was thick was diluted with water to the consistency of juice.
Be sure to add salt to the juice and season with spices.
Fill the cabbage with meat in form and cover with foil.
Bake in preheated oven at 200 degrees, 40-45 minutes. In the end (about 15 minutes) the foil can be removed and then the cutlets will fry.
And if you leave under foil, will be steamed, almost light.
Always very good work!