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P. 63, ex. 4
Cabbage rolls (Golubtsi)
Ingredients:
1 whole cabbage
1 kilo ground beef
I/O kilo ground veal
3/4 cup chopped onion
1/2 cup packaged precooked rice
1 egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
1 can (150 grams) tomatoes or sauerkraut
1/3 cup bouillon or meat broth
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
sour cream
Cooking
Remove core from cabbage. Place whole head in a large kettle filled with boiling
water. Cover; cook 3 minutes. Remove softened outer leaves. Repeat until all large
leaves have been removed (about 20 leaves). Cut thick center stem from each slice.
Saute meat with onion 5 minutes. Remove from heat. Stir in rice, egg, 1 teaspoon
salt, and 1/4 teaspoon pepper. Place 3 tablespoons meat mixture on each cabbage
leaf. Roll each leaf, tucking ends in toward center. Place each roll seam side down
in a large skillet or Dutch oven. Lay bacon slices over top of cabbage rolls. Mix
tomatoes, bouillon, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over
cabbage rolls. Cover; simmer about 1 hour, turning occasionally. Serve warm with
the sour cream.
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