Ingredients:
1 head of cabbage,
1-2 tablespoons of pork fat,
1 glass of sour cream,
salt.
For the minced meat:
1 cup of rice,
1 onion,
1 carrot root,
½ quince,
2 tablespoons melted butter,
2 tablespoons chopped dill.
Preparation:
Place the cabbage in boiling salted water for 10-12 minutes, remove and separate into leaves, lightly beat the stalks.
Place the minced meat on the prepared leaves, roll them into rolls with the edges folded inwards, and fry them in a frying pan.
Place the cabbage rolls in two or three tight layers in a greased saucepan, pouring melted butter over each layer, pour the quince broth over everything, cover the saucepan with a lid and place in the oven.
In Moldova, cabbage rolls are traditionally prepared in small sizes (3-5 cm in diameter) and there are 8-10 pieces per serving.
Preparation of minced meat:
Boil the rice in salted water until half cooked, drain in a colander.
Peel the quince, cut into small cubes, boil in water, and drain in a colander.
Cut carrots and onions into cubes and sauté.
Combine prepared rice, quince, carrots, onions, and herbs and mix well.
Before serving, pour sour cream over the cabbage rolls.
