\u27a4\u00a0Ingredients:<\/strong><\/p>\n \u00bd kg sour cabbage<\/p>\n 700 g ground Angus beef<\/p>\n \u00bd mug rice<\/p>\n 1 big onion<\/p>\n pepper<\/p>\n 100 ml tomatoes juice<\/p>\n 1 bay leaf<\/p>\n thyme<\/p>\n dill<\/p>\n <\/p>\n \u27a4<\/strong>\u00a0Preparation mode for stuffed cabbage rolls:<\/strong><\/p>\n Mix the ready-ground Angus beef with the chopped onion, lightly browned for 2 minutes in 2 tablespoons of oil, add the washed and drained rice and a pinch of pepper. For \u00bd mug of rice (approx. 100 g) add a mugful of water to the composition and the mug should be the same as the one you measured the rice with.<\/p>\n Lay out a cabbage leaf and cut out the thickest vein as necessary so you can roll the leaf.\u00a0Place a meat roll in the thinner, cupped portion of the leaf, and fold the roll on three sides, then roll to the thickest part<\/p>\n After the quantity of beef filling is exhausted, place the remaining leaves on top of each other, roll and cut them on length. Spread half of the quantity of chopped cabbage on the bottom of a pot, and over the chopped cabbage lay the meatballs in overlapping rows.<\/p>\n Put the rest of the chopped cabbage on top. for the aroma add 2 bay leaves and about 20 peppercorns, a branch of thyme and some finely chopped dill. For the colour add 100 ml tomato juice.<\/p>\n Pour water to cover the meatballs, cover with a lid and boil for 2 hours over medium heat. Stuffed cabbage can be seasoned with sour cream.<\/p>\n <\/p>\n