Cabbage Rolls with Meat and Long Grain Rice

From cabbage remove the damaged leaves, remove the stalk, rinse, pour plenty of boiling water, meanwhile, do until the leaves are soft. Next, take out the cabbage, separate the individual leaves, remove the thick leaf veins without damaging the leaves.

Rinse the long grain rice, pour boiling salted water, cook until half done and drain.

Remove the peel from the onion, rinse, cut into cubes, roast. Rinse the meat, put it through a meat grinder, mix with the onion, long grain rice and chopped greens and season. Put the stuffing on the prepared leaves, put the edges inside, roll it up, put it in a vessel lined with cabbage leaves, pour broth and steam with the lid closed.

Before the end of the cooking time, add the whipped cream mixed with the paradeis pulp and spices. Take out the soft roulades. Arrange them on a plate and pour the seasoned sauce over them.

or use barley barley.

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