Doves in rhubarb leaves
Doves in rhubarb leaves it is easier and faster to cook, because cabbage needs to be boiled beforehand. The taste of such cabbage rolls is unique, unusual, sour, and the appearance is very unusual and original!
Doves in rhubarb leaves – ingredients
- For cabbage rolls:
- Rice (preferably round) – ½ cup.
- Minced pork – 700 g.
- Rhubarb leaves – 10-20 pcs. (depending on the size).
- Onions – 2 pcs.
- Greens (parsley, basil, cilantro, dill) – bunch.
- Salt, pepper to taste.
- For the sauce:
- Tomatoes – 300 g.
- Garlic – 2 cloves.
- Salt, pepper to taste.
- Sugar – 1 tsp.
A recipe for cabbage rolls in rhubarb leaves
To start, wash the rice, pour a glass of water and boil until the liquid evaporates.
Onions for cabbage rolls with rhubarb finely chop or grind in a meat grinder when scrolling the minced meat. Wash, dry and chop the greens.
Now mix greens, onions, rice, minced meat, salt and pepper properly. Here is the finished filling.
Cut the rough veins in the rhubarb leaves. Cut large leaves in half. Place the rhubarb leaf smooth side down and spread some minced meat. Bend the edges from both sides and twist into a tight tube. Do this with all the minced meat and twist cabbage rolls in rhubarb leaves.
Place the remaining rhubarb leaves on the bottom of the pan, and then place the cabbage rolls seam side down.
Let’s prepare the sauce. Peel the tomatoes and rub them on a grater, add finely chopped garlic. Lightly salt and pepper, add a teaspoon of sugar. Add about 100 ml of water. Pour the resulting sauce on top cabbage rolls in rhubarb leaves, cover with a lid and put on high heat. Bring to a boil, reduce the heat, and cook cabbage rolls with the lid closed for 50 minutes. Done!
