Lazy cabbage rolls with lingonberries
7 servings
30 minutes
In general, this is almost a classic lazy cabbage roll making, but lingonberries add a bit of "northern" flavor.
1
Prepare all the ingredients (the cups indicate the amount of chopped products).
2
Melt the butter in a pot (preferably with thick walls) and add the leek. Sauté over low heat until soft. Add finely chopped sweet pepper and carrot. Increase the temperature to medium.
- Butter: 2 tablespoons
- Leek: 3 heads
- Sweet pepper: 40 g
- Carrot: 40 g
3
Add the minced meat. Fry until it changes color more than halfway.
- Ground meat: 400 g
4
Pour in the tomato juice. If there's no good juice on hand, use plain tomato sauce or diluted tomato paste to a liquid sour cream consistency. If they contain salt, reduce the amount of salt in the dish. Stir and level it out.
- Tomato juice: 0.5 glass
5
Pour out the rice and flatten it. Then chop the cabbage and flatten it as well.
- Rice: 1 glass
- Shredded kale: 320 g
6
Place the lingonberries on top (you can cook fresh ones with a little sugar and store them in the fridge, but frozen ones can also be used). Crush the garlic cloves with a knife and place them in the center. Pour salt and pepper (about a teaspoon each) into the center.
- Cowberry: 80 g
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
7
Pour boiling water (also into the center to dissolve the salt). The water should be level with the cabbage. Set the heat slightly below medium and cover with a lid.
- Boiling water: 100 ml
8
Check the rice readiness in 20 minutes. When it's ready, it can be served, very tasty — with sour cream.
- Sour cream: to taste