Stuffed cabbage

To prepare stuffed cabbage according to this recipe, you can take ready-made minced meat. But when there is nothing ready at hand, then you have to do it yourself.
So, peel the onion and carrot, chop the onion finely, grate the carrots on a coarse grater.
Fry the chopped vegetables in vegetable oil.
Bread is soaked in clean water.
We make minced meat from meat by passing it through a meat grinder. I've been using a food processor for this more and more often lately.
Combine together, fried vegetables, minced meat and pressed bread gruel. Add spices and salt to your taste.
Then add the egg and mix everything thoroughly.
The cabbage must be boiled and disassembled into sheets.
To carry out the stuffing process, prepare a container with a spherical bottom and put gauze or cloth in it.
We spread the largest upper leaves of cabbage on the fabric, lubricate with minced meat, then put the cabbage leaves again (already smaller) and lubricate them with minced meat again.
Then we connect the cabbage leaves smeared with minced meat with each other – you will get a ball (or ball) of almost perfect shape.
It is most convenient to cook such a ball in a pressure cooker, but if you do not have this miracle technique, then you can simply bake stuffed cabbage in the oven until fully cooked.
In a pressure cooker, cabbage is steamed for about twenty minutes.
The finished cabbage turns out juicy and fragrant, preserving the taste of meat inside.