Tashkent, Uzbekistan
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Cookbook Category
Stuffed cabbage
Ingredients
- 1 kg of mutton or beef
- 200 g of rice
- 1 head of cabbage
- 1 egg
- 4 onions
- 3 tomatoes
- Pinch of black pepper and red chilli pepper
- Salt to taste
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Directions
Put the meat through a meat-grinder and combine well with rice, chopped onions, juice from sliced tomatoes, raw egg, salt and black pepper. Place head of cabbage in large pot with boiling water. Blanch about 5 minutes, remove from pot and arrange individual leave on your work surface. Put a fair amount of the meat filling on each leaf and roll up. Boil bones in soup kettle, adding salt, and a whole dried chilli for seasoning. Pour strained broth just covering cabbage rolls, cover and cook about 30 minutes.
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