Cabbage, meat and mushrooms cutlets

Source/Author: Mary V

A diet is when you went to the kitchen for an apple and suddenly ate a cutlet.

Ingredients:

• rice	1/3 cup
• salt	to taste
• ground black pepper	1/4 tablespoon
• onion	1 large
• olive oil	50 ml
• ground beef	1 lb
• carrot	2 large
• egg	1
• mushrooms	100 g
• cabbage	100 g
• tomato sauce	1 cup
• coriander	1 teaspoon
• italian seasoning	1 teaspoon
• bay leaves	2
• sour-cream	to taste

1. Boil about 1 cups of water in a saucepan and pour the washed rice into it. Cook the rice until tender, about 20 minutes.

2. Place the cooked rice in a sieve and rinse with cold water.

3. Wash and cut the mushrooms.

4. Peel the onion and cut into quarter rings. Peel the carrots and grate on a coarse grater.

5. Heat a saucepan (or a frying pan with high walls and a thick bottom) with vegetable oil. Fry mushrooms around 5 min. Add the onion and garlic and fry for about 2 minutes more. Add ground pepper and fry 2 min. Transfer the fried vegetables to a large bowl and let cool.

6. Shred the cabbage into very thin strips.

7. In a large bowl, combine cabbage, boiled rice, ground beef, fried vegetables and egg.

8. Mix everything well.

9. Form large cutlets and fry them with vegetable oil over medium heat until golden brown. Place the cutlets in a large saucepan.

10. SAUCE. Mix tomato sauce, coriander, Italian seasonings, bay leaves and about 2 cups of water in a large bowl. Fill the cutlets with sauce. Cover the saucepan with a lid and simmer cutlets over medium-low heat for 40 minutes.

11. Remove the lid and simmer the cutlets over low heat for another 5 minutes. But it is important not to let the sauce evaporate.

12.Serve with sour cream.