perfect recipe for cold days - beef and pork stuffed cabbage Rolls

As we head into the fall my mind goes immediately to the delicious dishes that I like, but not subject to hot days. There's only one thing 100 + degree days, which makes a quick meal to go. But once the days get cooler, I like the output of what I call my cooler recipes (note I did not say cool or cold) days. These cabbage rolls one of them. The combination of beef and pork make these special roles. Try them for a quick old-fashioned comfortmeal.

Beef and pork stuffed cabbage rolls

1 medium to large-scale cultivation
1 pound lean ground beef
1 pound lean pork
3 / 4 cup rice, uncooked
2 onions 1 small onion, chopped
salt
pepper
1 tablespoon dill
1 / 2 liter of sour cream
3 tablespoons flour
1 small can tomato sauce
1 teaspoon salt
2 tablespoons sugar *

Remove core from cabbage, place cabbage in a large pot of boiling water. Scaldingcabbage to peel the petals one by one. Place the leaves on a paper towel or clean towel to drain.

Mix ground beef, ground pork, rice, onion, salt and pepper. Place bit 'of mixture onto each cabbage leaf, with cabbage leaves enough for the introduction of the mixture, fashion bag, secure with toothpicks.

Place cabbage rolls in a pan and cover with boiling water. Add the dill in water andBring water to a boil. Bake rolls for 1 hour. Remove the bread from the pan with a slotted spoon. In a medium bowl, stir together sour cream, flour, tomato sauce, 1 teaspoon of salt and sugar. Stir the mixture into the pan when you remove the cabbage rolls. After the mixture is well blended into one, add the cabbage rolls back into the pan and cook for about 10 minutes.

Diabetics can enjoy this recipe, replacing the sugar with 2 tablespoons Splendagranular form.

Have fun!

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