What to Buy1. Sweet peppers - assorted colors, 6 pieces
2. Cabbage - a little, one small head
3. Onion - 3 large
4. Tomatoes - 4 large
5. Ground meat - 150 grams beef and 250 grams pork or chicken, otherwise it'll be dry, though you can use all beef
6. Garlic - 5 heads
7. Parsley root - one small
8. Carrots - 3 pieces
9. Rice - any kind, a quarter cup
10. Salt - 2 teaspoons, black pepper - one teaspoon
11. Olive oil - 4 tablespoons
How to Make It1. Wash everything well. Peel the carrots, onion, garlic, and tomatoes as usual (score, dip in hot water, peel), you can also add the parsley root, though it's not required
2. Cut the carrots and parsley root into large pieces, larger than for a garnish, twice as big
3. Cut the onion finely, finer than for a garnish - the onion goes into the filling; cut the garlic into small flat pieces, crosswise
4. Cut the tops off the peppers, as shown in the picture, and remove everything inside, as in the photo
5. Rinse a quarter cup of rice through a colander, mix it well with the chopped onion and ground meat, let it sit for 15 minutes, then add 1 teaspoon of salt and 1 teaspoon of pepper
6. Stuff the peppers, and if there's meat left over, make meatballs; if there's a pepper left over, you can dice it and add it too
7. Heat two tablespoons of olive oil in a pot, fry the finely chopped carrots, garlic and tomatoes for a couple of minutes, salt with 1 teaspoon
8. Take everything out of the pot; don't wash the pot
9. Place the peppers in the pot, and between the gaps arrange the cabbage leaves and the fried mixture - carrots and tomatoes - then chop a third of a bunch of herbs into the mix, and pour it over the top as a sauce. Add a couple of bay leaves. Salt and pepper.
10. Pour in hot water!!! from the kettle and bring to a boil
11. Lower the heat so it simmers quietly without boiling over too much, cover with a lid and cook for 50 minutes
12. No need to stir, but!!! Make sure the heat stays low
It's delicious now!!!
2. Cabbage - a little, one small head
3. Onion - 3 large
4. Tomatoes - 4 large
5. Ground meat - 150 grams beef and 250 grams pork or chicken, otherwise it'll be dry, though you can use all beef
6. Garlic - 5 heads
7. Parsley root - one small
8. Carrots - 3 pieces
9. Rice - any kind, a quarter cup
10. Salt - 2 teaspoons, black pepper - one teaspoon
11. Olive oil - 4 tablespoons
How to Make It1. Wash everything well. Peel the carrots, onion, garlic, and tomatoes as usual (score, dip in hot water, peel), you can also add the parsley root, though it's not required
2. Cut the carrots and parsley root into large pieces, larger than for a garnish, twice as big
3. Cut the onion finely, finer than for a garnish - the onion goes into the filling; cut the garlic into small flat pieces, crosswise
4. Cut the tops off the peppers, as shown in the picture, and remove everything inside, as in the photo
5. Rinse a quarter cup of rice through a colander, mix it well with the chopped onion and ground meat, let it sit for 15 minutes, then add 1 teaspoon of salt and 1 teaspoon of pepper
6. Stuff the peppers, and if there's meat left over, make meatballs; if there's a pepper left over, you can dice it and add it too
7. Heat two tablespoons of olive oil in a pot, fry the finely chopped carrots, garlic and tomatoes for a couple of minutes, salt with 1 teaspoon
8. Take everything out of the pot; don't wash the pot
9. Place the peppers in the pot, and between the gaps arrange the cabbage leaves and the fried mixture - carrots and tomatoes - then chop a third of a bunch of herbs into the mix, and pour it over the top as a sauce. Add a couple of bay leaves. Salt and pepper.
10. Pour in hot water!!! from the kettle and bring to a boil
11. Lower the heat so it simmers quietly without boiling over too much, cover with a lid and cook for 50 minutes
12. No need to stir, but!!! Make sure the heat stays low
It's delicious now!!!
