How do real Transcarpathian rolls prepare
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Transcarpathia is a wonderful land. What a wonderful nature there, and the people are very hospitable. And how they cook! They are especially fond of treating different home -made flavors. Transcarpathian rolls are considered one of the main dishes for the feast.
The main feature of local pigeons is their size. The smaller they are, the better. Almost every housewife knows how to cook them. It is also interesting that the rice in the stuffing is raw. Despite this, cabbage rolls are cooked for less than half an hour. The dish comes out fantastically delicious. 500 g;
Preparation
- Melt most of the fat in a frying pan and fry the finely chopped onion until transparent. Cut the bell peppers into cubes and add to the onion, fry for 2-3 minutes.
- rub the carrots on a small grater and send to a frying pan, fry for another 2-3 minutes. Then add the remaining paprika and chopped tomatoes. Stew a few minutes.
- Wash the rice several times, mix it with minced meat and roasting. Pour in salt, pepper and seasoning, stir until smooth. Add the chopped herbs and mix well again.
- Cut the cobs from a small cabbage. Boil water in the pan and lower the vegetable into boiling water. Cover and leave for steaming. Then disassemble the cabbage into separate leaves. Those that have become soft, remove from the pan. Remove the seal from each leaf. The rolls should be small and hold the shape well. Put the cabbage in a pot in a few layers, salt.
- spread the tomato paste in a small amount of water. Pour over the cabbage sauce. Add hot water to the pan so that it reaches the middle of the top row, cover with a plate, bring to a boil and simmer for 25 minutes
Since Transcarpathia is used to cooking for a large family, the toppings can be very much many. Can proportionally reduce the number of all ingredients or freeze part of the stuffing.
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