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Explore MOLDOVAN CABBAGE ROLLS! Small and delicious! A family recipe with 96,480 views, 2,048 likes, and 204 comments. Experience the impact of this video content that has captured audience attention.

Very tender and flavorful Moldovan cabbage rolls made from an old family recipe passed down from generation to generation. Pot diameter 25 cm, height 12 cm INGREDIENTS FILLING: ~ pork (neck) 600 g ~ round rice 450 g ~ large carrot 1 pc (200 g) ~ cabbage 350 g ~ onion (peeled) 300 g ~ tomato sauce 3 tbsp ~ gogoshar pepper sauce 2 tbsp (or red bell pepper sauce) ~ vegetable oil 5 tbsp ~ green onion 2 stalks ~ parsley ~ dill ~ bay leaf 3 pcs ~ ground black pepper ~ salt ~ raspberry leaves 40 pcs ~ grape leaves 40 pcs ~ pickled cabbage leaves COOKING Soak the pickled cabbage leaves in water for at least 1 hour to remove excess salt and acidity. Then rinse and squeeze well. In a pan with sunflower oil, sauté the meat, onion, and carrot for 20–25 minutes. In a bowl, combine the rinsed rice, the meat with onion and carrot, tomato sauce, red pepper sauce (blended pepper), chopped cabbage, herbs, salt, and black pepper. Mix everything well. Dip the raspberry and grape leaves into boiling salted water, then remove immediately. Place the filling on the grape, raspberry, or cabbage leaves and roll, tucking in the edges. Pour some vegetable oil on the bottom of the pot. Add bay leaves and arrange the rolls tightly. Pour in salted boiling water, add a bit of sunflower oil, cover with parchment paper. Cook over low heat for about 1.5 hours. Then you can wrap the pot in newspapers and a blanket — the rolls will stay hot for a long time until the guests arrive. They’re usually made for festive occasions. Serve the cabbage rolls hot, optionally with sour cream. Cook with joy and enjoy the flavor 😍MOLDOVAN CABBAGE ROLLS! Small and delicious! A family recipe Very tender and flavorful Moldovan cabbage rolls made from an old family recipe passed down from generation to generation. Pot diameter 25 cm, height 12 cm INGREDIENTS FILLING: ~ pork (neck) 600 g ~ round rice 450 g ~ large carrot 1 pc (200 g) ~ cabbage 350 g ~ onion (peeled) 300 g ~ tomato sauce 3 tbsp ~ gogoshar pepper sauce 2 tbsp (or red bell pepper sauce) ~ vegetable oil 5 tbsp ~ green onion 2 stalks ~ parsley ~ dill ~ bay leaf 3 pcs ~ ground black pepper ~ salt ~ raspberry leaves 40 pcs ~ grape leaves 40 pcs ~ pickled cabbage leaves COOKING Soak the pickled cabbage leaves in water for at least 1 hour to remove excess salt and acidity. Then rinse and squeeze well. In a pan with sunflower oil, sauté the meat, onion, and carrot for 20–25 minutes. In a bowl, combine the rinsed rice, the meat with onion and carrot, tomato sauce, red pepper sauce (blended pepper), chopped cabbage, herbs, salt, and black pepper. Mix everything well. Dip the raspberry and grape leaves into boiling salted water, then remove immediately. Place the filling on the grape, raspberry, or cabbage leaves and roll, tucking in the edges. Pour some vegetable oil on the bottom of the pot. Add bay leaves and arrange the rolls tightly. Pour in salted boiling water, add a bit of sunflower oil, cover with parchment paper. Cook over low heat for about 1.5 hours. Then you can wrap the pot in newspapers and a blanket — the rolls will stay hot for a long time until the guests arrive. They’re usually made for festive occasions. Serve the cabbage rolls hot, optionally with sour cream. Cook with joy and enjoy the flavor 😍

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