Ingredients
10 leaves of fresh cabbage
Spices – to taste
Salt and pepper – to taste
1 glass of sour kvass
1 carrot
1 onion
200 g sour cream
100 ml cream 33%
Method of preparation
1. Throw fresh cabbage into boiling water with sour homemade kvass, which is usually used for zama (use 1 glass of sour kvass per 1 cauldron of water).
2. Wash the ribs, cut them into portions, like large cabbage rolls, and marinate them in salt, pepper, curry, oregano, or other spices to your taste. Marinate the ribs and refrigerate for several hours.
3. Finely chop the onion and grate the carrots on a coarse grater. Saute the carrots and onions in vegetable oil until golden brown.
4. Place a layer of carrots and onions on a cabbage leaf, then place a rib on top of this bed of vegetables. Roll the ribs up using the same technique as cabbage rolls.
5. Line a baking dish with foil, place the cabbage rolls on top, and pour the sour cream and cream sauce over them. Cover the top with foil as well.
6. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Place the ribs in the oven to cook for 1.5 hours. Then remove the foil and let the cabbage rolls brown for another 10-15 minutes at 180 degrees Celsius (350 degrees Fahrenheit).
