Cabbage rolls | Recipes transcribed by Kukipapa Cooking Channel

Finely chop the onions and carrots.

Put butter in a pan and heat on medium heat.
When the butter begins to melt, add 1 and salt (1g) and fry.
Add bay leaf, cover and fry with occasional mixing.
Fry until sweet, then pour into a vat and let cool.

Put 2L of water (outside the amount) in a pan and bring to a boil.
Put the whole cabbage with a hollowed core and boil it.
Remove one by one from the outer leaves.

Lightly scrape the core and add to the chopped and fried onions and carrots.

Put minced minced meat in a bowl and knead until it comes together.
Add (A) and salt (3g) and mix again.
Add 4 and mix again until cohesive.

Shape the meat sauce into 11 equal parts into a bale shape.
Spread the cabbage on the workbench, place the bale-shaped meat sauce, and wrap it while folding the edges.
Wrap the rest of the meat in the same way.

Spread 6 in a pan, add water and chicken glass soup, and heat.
Bring to a boil over high heat while shaking so that the bottom of the pot does not burn.
Cover with a lid and simmer over low heat for 1 to 1.5 hours.
Serve on a plate and sprinkle with broth.