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1
Pepper - 4 pcs.
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2
Rice - 125 g
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3
Pork meat (brisket) - 250 g
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4
Onions (peeled) - 160 g
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5
Carrots (peeled) - 125 g (1pc)
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6
Vegetable Oil - 50 ml
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7
Cabbage or grape leaves - 1kg
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8
Tomato juice - 150 ml
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9
Greens (parsley, dill) without stem - 1 bunch
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10
Salt - 1 tsp
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11
Spices: black pepper
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12
The first, steam cabbage leaves for 2-3 minutes in boiling water. Then cool it and cut the hard part of the sheet.
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13
Cut it into triangles, so it was convenient to wrap. You can also use the grape leaves.
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14
Cut the top part of Peppers, remove the seeds, rinse.
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15
Rinse the rice, till the moment of transparent water.
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16
In a frying pan add a little vegetable oil and fry onion, then add to the onion bacon.
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17
Fry for 7-10 minutes.
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18
After add rice, grated carrots. Add salt and pepper to taste, pour half of the volume of tomato juice and season with chopped herbs.
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19
Wrap the stuffing in the cabbage / vine leaves.
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20
Lay prepared cabbage rolls into peppers, and add to their bottom a little bit of vegetable oil (the oil doesn't allow them to stick and allow to shine).
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21
When peppers are ready lay them into pan vertically and pour with hot water with tomato juice.
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22
The liquid should cover the stuffed peppers and the top slice of pepper slightly above the level.
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23
When the boil cabbage rolls, rearrange the pan in the oven.
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24
Cover and leave to bake at 1-1.5 hours.
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25
Stuffed peppers are served hot, with sour cream.
