Braise the meat and onion and season with salt and pepper.
Add the chopped carrot and braise some more.
Wash the leaves of the pickled cabbage, place them in cold water for 10 minutes, then remove, cut into thin strips and add to the braised meat.
Soak the rice in warm water, then drain the water and add the rice into the meat-cabbage mixture. Stir and cook in a 2:1 ratio of water to rice.
Cook on a low heat until the rice is completely done.
Serve hot with sour cream.
Ingredients
Directions
Braise the meat and onion and season with salt and pepper.
Add the chopped carrot and braise some more.
Wash the leaves of the pickled cabbage, place them in cold water for 10 minutes, then remove, cut into thin strips and add to the braised meat.
Soak the rice in warm water, then drain the water and add the rice into the meat-cabbage mixture. Stir and cook in a 2:1 ratio of water to rice.
Cook on a low heat until the rice is completely done.
Serve hot with sour cream.