Take a cabbage head and cut it out, and then... A secret gypsy dish!

My friend is a successful actress, and once she was offered to play the daughter of a gypsy baron. I will not mention the name of my friend in this article, as she is quite a famous person, let her be Maria. Masha was preparing very hard for a new image. To do this, she even had to find real nomadic gypsies and start communicating with them in order to better get used to the role.

In a gypsy camp, she met a real gypsy baron, and then his wife, with whom Masha soon became friends. And it was Layla who told her friend about this dish, which I now constantly cook in my kitchen. Because it's incredibly tasty and satisfying.





So, today's edition. "Site" share with you recipe. If you try it once, no one will be indifferent! It's a great dish for every occasion.





How to cook pigeons from cabbage Ingredients

• 1kg pork mince
• 100g rice
• 1kg cabbage leaves
• 4 medium-sized bulbs
• 1 carrot
• 1 tomato (optional)
• 1 tbsp tomato paste
• 10 tbsp sunflower oil for frying
• 2.5 tsp salt
• 2 tbsp vinegar
• 1 tsp black ground pepper
• 2 bay leaves
• green

Preparation

1. First you need to prepare cabbage sheets for pigeons. To do this, cook cabbage, adding vinegar to the water. Disassemble the boiled head of cabbage on the leaves.
   
   
   
   
2. Now we move on to preparation. pigletting. 1 kg of meat of medium fat content let through a meat grinder. Pour the rice with boiling water for 10 minutes so that it steams, then drain water from it.
   
   
   
   
3. In a convenient container, put mince, rice and add salt and pepper to the mixture.
   
   
   
   
4. Cut the onions, carrots and peppers fine. Carrots are better cut with straw. Pour 10 tablespoons of sunflower oil into the pan and roast the carrots with onions, then add the pepper and at the very end of the roast - tomato paste. Always stir the vegetables so that they do not burn.
   
   
   
   
   
   
5. Divide the roasted vegetables into 2 halves, add one part to the mince. Stir it up carefully.
   
   
   
   
6. Now we move on to the formation of the pigeons themselves. To do this, roll a cabbage leaf in the form of a cam, filling it with mince.
   
   
   
   
7. In the second half of roasted vegetables add 0.5 liters of water, salt, pepper and boil toast. The resulting field sauce is blueberries. Lay out the doves in layers: a layer of doves, a layer of roast sauce, again a layer of doves and so on to the end. Chop tomatoes and greens on top of the doves. Add some water and a bay leaf to the pan.
   
   
   
   
   
   
8. Flush the pigeons on average heat for half an hour.
   
   
   
   
9. Bluber is better served with sour cream. Bon appetit!
   
   
   
   
   
   

You really want to make delicious blueberries from cabbage leaves, but time is running out? We know how to quickly prepare the leaves for the pigeons, find out!







There are many recipes for cooking pigeons, and each of them is good in its own way. What are they? blueberry You know? Be sure to share your culinary findings in the comments!