Perfect cabbage rolls with juicy filling and soft cabbage: there is one secret

Traditional cabbage rollsare often quite dry. And it's not always just the minced meat. Even if it's not fatty enough, you can still make the dishes juicy. To do this, make a very simple gravy.

The idea of cooking cabbage rolls in gravy was published on the Instagram page of food blogger Olena with the nickname olena_mykolaivna56. The gravy is quite thick.

Take:

• rice – 2 cups
• water – 4 cups

Method of preparation:

1. Cook the rice almost until tender in salted water.

2. Allow to cool.

3. Prepare:

• 750 g of minced meat

4. Add your favorite spices and salt, and mix well.

5. Combine with the rice. Mix everything well.

6. Steam the cabbage leaves and put the mixed rice and minced meat on top.

7. Roll the cabbage rolls.

8. Put in a saucepan, add salt, and pour boiling water over the top.

9. Put on the fire, and simmer.

10. If the cabbage is of winter varieties, and if it's hard – simmer for an hour and a half.

11. If early cabbage – simmer for 50 minutes. For Chinese cabbage, 25-30 minutes will be enough.

12. For the gravy, put melted butter or lard in a frying pan, heat and add ketchup 4-5 tbsp and fatty sour cream of more than 20% - 5-6 tbsp, and a tablespoon of sugar without a slide.

13. At the end, add the gravy to the cabbage rolls and simmer for another 15-20 minutes.