Ingredients:
40-60 young grape leaves,
2 cups of meat broth,
1 glass of sour kvass,
3 tomatoes,
1 glass of sour cream.
For the minced meat:
3 carrots,
4 onions,
2 firm tomatoes,
1 parsley root,
8-10 mushrooms,
3 tablespoons of corn grits (rice),
2 tablespoons butter,
2 tablespoons of vegetable oil,
salt,
ground black pepper,
1 tablespoon chopped herbs.
Preparation:
Place the prepared minced meat on the scalded grape leaves and roll the cabbage rolls into cone-shaped balls.
Line the bottom of the saucepan with leaves, arrange the cabbage rolls in tight rows, pour in the broth, mashed tomatoes, and kvass.
Cover the saucepan with a lid and place in the oven.
Preparation of minced meat:
Boil corn grits (rice), season with butter.
Cut carrots, onions, and parsley root into small cubes and sauté in vegetable oil, add fried chopped tomatoes.
Boil the mushrooms, cut into cubes, and fry in butter.
Combine vegetables with corn (rice) porridge, mushrooms, season with salt, herbs, pepper, and mix.
Before serving, pour sour cream over the cabbage rolls.
