Braised young cabbage in the KitFort slow cooker 2010

Category: Vegetable and fruit dishes

Ingredients
Young cabbage, 1 fork	1.3KG
Carrot	1 PC
Minced chicken	400 g
Oil for frying minced meat	1-2 tbsp. l.
Salt, pepper, dried garlic	taste
Milk	400-500ml
Sour cream	200 ml
Soy sauce, optional	taste
Round rice, dry	80 ml

Cooking method

Rinse the rice cleanly, pour boiling water over, cover and leave to cool.
Then rinse, discard in a colander and use.
Fry the minced meat in oil in a pan, breaking the lumps, season with salt, pepper and dried garlic. Pour in parts 1 glass of milk and boil a little, breaking lumps.
Peel and grate the carrots.
Cut the cabbage into 2 cm x 2 cm diamonds, or to your taste.
Put carrots, rice, sour cream, minced meat and cabbage in a bowl, add a little salt, pepper, mix, tamp.
The cabbage will be quenched during the cooking process, so I put in so much of it that only the lid closes
Since young cabbage is a delicate vegetable, half cooked rice, minced meat too, and grated carrots, I choose the delicate MIN setting.
I cook for about 2.5-3 hours until the rice is fully cooked.
After 1.5 hours, I stir, taste pepper for salt, and tamp the cabbage again, if not all products are covered with sauce, add more milk.
The cabbage turns out to be very tender and remains a little bit crispy.
I add soy sauce to the plate.

The dish is designed for

4 servings

Time for preparing:

2.5 - 3 hours

Cooking program:

MIN

Note

To my taste, such cabbage resembles * Kindergarten cabbage rolls *, and KitForte really liked the result, because the young cabbage did not boil, retained its color and shape, and also because the carrots turned out to be soft.