Vareniki with cabbage and meat
If you have never cooked cabbage and meat dumplings before, try it using our proven recipe. By the way, do you know how this dish differs from dumplings in general? The fact that minced meat for the latter is always raw, and dumplings are stuffed with products that have undergone one or another heat treatment. In this case, we use boiled meat, passed through a meat grinder, and stewed cabbage. By the way, it turns out very tasty and satisfying! Therefore, such dumplings can be served for dinner even on weekdays, because the meat can be boiled in advance.
Ingredients
Servings 6–8- dumpling dough
- 700 g beef brisket
- 300 g cabbage
- 1 large onion
- ghee
- salt
- heavy cream for serving
- freshly ground black pepper
Cooking
Step 1
Prepare the stuffing for dumplings. Pour the meat in a saucepan with boiling water, bring to a boil, salt, cook over low heat for 1.5 hours. Then cut into pieces and pass through a meat grinder. Strain the broth into a saucepan, add water to 3 liters.
Step 2
Peel the onion, chop very finely. Finely chop the cabbage. Saute the onion in oil in a large skillet, 5 minutes. Add cabbage, salt, simmer for 15 minutes. Mix with meat, salt and pepper.
Step 3
Roll out the dough, cut out circles with a diameter of 8–9 cm, put a spoonful of the filling. Blind the edges of the dumplings, pinch them with a “pigtail”. Bring the broth with water to a boil. Lower the dumplings in batches, cook for 7-8 minutes. after re-boiling.