Courgette ‘cabbage rolls’ in the pan

Ingredients

• young courgettes – 2 pcs
• onion – 1 pc
• mince of your choice – 250 g
• uncooked rice – 0.5 glasses (125 ml)
• salt – to taste
• black pepper – to taste
• paprika – 0.5 tsp
• For the topping:
• soured cream – 2 tbsp
• tomato purée – 2 tbsp
• water – 1 glass (250 ml)

Method

1. Step 1

   Everyone is used to preparing classic cabbage rolls by wrapping them in cabbage leaves. But there is another interesting recipe, it is especially relevant in the summer - at the height of courgette season! courgette cabbage rolls are a wonderful summer version of your favorite dish!

   
2. Step 2

   We take small young courgette, but not too small. Cut into thin strips - it’s very convenient to get equal thin strips by grating the courgette on a cabbage grater - you’ll save both time and effort.

   
3. Step 3

   Lightly salt the strips and set aside. Place on a sieve and allow excess moisture to drain.

   
4. Step 4

   Finely chop the remaining pieces of courgette and add them to the minced meat.

   
5. Step 5

   Combine finely chopped courgette, raw rice, finely chopped onion and any minced meat - to your taste. I took pork. Add spices and mix well.

   
6. Step 6

   Take a strip of courgette, use a spoon to spread the filling and wrap it in a roll.

   
7. Step 7

   Place the rolls, seam side down, in a deep frying pan or saucepan. To fill, combine soured cream, tomato paste and water, stir until smooth. You can add your favorite spices.

   
8. Step 8

   Pour in the courgette cabbage rolls and put on the fire. Bring to a boil and simmer over low heat, covered, until all the liquid has evaporated. It usually takes me about 40 minutes.

   
9. Step 9

   It is better to let the finished rolls sit for about 15-20 minutes after cooking. Served deliciously with soured cream and herbs.