Veal and Beef Cabbage Rolls

Ingredients: boiled white cabbage (34%), boiled rice groats (25%), deveined beef of the highest grade (13), deveined veal of the highest grade (10%), fried onions (8%), fried carrots (8%), refined sunflower oil, salt, ground black pepper. Allergens are highlighted in bold.

Cooking method: cabbage rolls are placed in a pan frozen; carrots and onion are fried; sour cream, tomato paste can be added to the fry, if desired, cabbage rolls are covered with water and stewed for 40 minutes in the summer and for 2 hours in the winter over low heat.

Refreezing is not allowed.