Chinese cabbage stuffed cabbage with minced chicken, raisins and pine nuts

Category: Meat dishes

Ingredients
Minced chicken breast	2 fillets with skin
Rice	0.5 tbsp.
Bulb onions	2 medium onions
Carrot	2 medium
Pine nuts	2-3 st. l.
Raisins	taste
Vegetable oil	2-3 st. l.
Ground black pepper	taste
Chinese cabbage leaves	10-12 pcs.
Sour cream for serving
Baking cream	optional

Cooking method

I read the recipe a hundred years ago in some kind of magazine, I reproduce it from memory, perhaps with my own variations.
I often do it in an unusual and dietary way!
If you take a medium-sized raisin and add not very much of it, then this will be reflected in the taste of the filling slightly, but add a tangible sophistication.
Preparation
- Rinse the rice well under running water at least 5 times, pour boiling water over and let stand for 10 minutes.
- Separate the cabbage leaves from the head of cabbage, put in a container, add water to the bottom, close the lid and boil in the microwave for 5-6 minutes at medium power.
-Cool and beat off the coarse white parts of the leaf with a hammer to soften it.
- Chop onions and carrots on a coarse grater, fry until golden brown in oil. Separate half for minced meat.
- Make minced meat by scrolling chicken meat through a meat grinder.
- Mix the minced meat, rice, nuts and washed raisins, half of the salvaged onions and carrots, spices. You can add a little water or cream to make the minced meat juicier. Salt a little harder than usual, taking into account the swelling of the rice during cooking.
- Wrap the cabbage rolls, placing the minced meat on the lower white part of the sheet. Twist tightly by tucking the side ends of the sheet at the end.
- Place the cabbage rolls in a saucepan, sprinkle with the remaining onions and carrots, add allspice and green dill or parsley stalks, if available.
- Press down with a plate. Pour water just above the level of cabbage rolls, add salt water. Cover with a lid and simmer over low heat from the beginning of the boil for 30-40 minutes. Or just as much as it takes to cook your chosen type of rice. (I have been using "Jasmine" for a long time)
- Leave the cabbage rolls to saturate for about 15 minutes and serve with sour cream, sprinkled with pine nuts.
(I had little and I sent everything to the filling)

The dish is designed for

10-12 pcs.

Note

This recipe does not tolerate any tomato sauce - a "stolovsky" taste appears and "clogs" the whole idea!
If you are still accustomed to fatty sauces when cooking cabbage rolls, then use just half sour cream with cream, sautéed butter and salt, diluted with water or milk.
As for me, it is better to serve the sauce separately, and cook the cabbage rolls in a transparent broth with carrots and onions.
I wish you bon appetite with your friends and family!