Rice is boiled until soft and let cool. Cabbage disassembled on the leaves. My cabbage was pretty big so I only took 4 large sheets. The soft part of the leaf cut and added to minced meat, but the tough part will go into the sauté. Onions finely chop and also add to the mince. Add salt, sugar and spices. Forcemeat mix thoroughly and repel.

In a bowl sift cornmeal (you can take any). From stuffing formed a cutlet, dip them in flour and put in a baking dish. Put in a preheated 200 With the oven for 10-15 minutes until light blush.

Separately fry the onion, carrots and hard part of Chinese cabbage. Add the tomato paste and water. Salt. To extinguish all together 10 minutes. Get the form with the cabbage rolls on top and pour the vegetable sauce. Retractable back into the oven for another 25-30 minutes.

Of the remaining Chinese cabbage I made one of my most favorite salads. In recent years, no one meal in our family is not complete without this salad! The ingredients are all on the eye: cabbage - 1/2 cabbage (large) chicken breast boiled - 2 PCs Apple (Granny Smith) - 1 piece walnuts - 150-200 g mayonnaise - to taste this time I didn't have nuts and I would do without them. I also like to add to this salad of pomegranate seeds! Apple finely cut and pour lemon juice. Cabbage shinkuem, breast, cut, grind nuts. All together mix and mayonnaise!!! BON APPETIT!!!