Dolmas with sauerkraut and rice
1 sour cabbage
1/2 cup (100 ml) sunflower oil
200 g rice
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Cutting the leaves of cabbage by trimming back the hard part. Fry the chopped onion in the oil, add well wash the rice and a little water and gently stew. Put salt, pepper and savory taste and remove from fire. The stuffing is cabbage leaves, wrap well, ranking close to each other in a pot whose bottom is covered with remnants of leaves or foil. The dolmas pour the juice of sauerkraut (if very sour, diluted with water), pressed with a plate and cook 1 hour on low heat.