Delicious cabbage rolls with apple cubes and rice, accompanied with carrots and a rich orange sauce.
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Ingredients4 portions
Preparation
CLEAN AND COOK RICE IN WATER WITH SALT UNTIL IT LEAVES TENDER. SEPARATE CUECE CARROTS. FRIE THE ONION, THE APPLE AND THE RICE IN MARGARINE, MIX AND ADD SALT AND PEPPER.
SEPARATE AND WASH THE LEAVES OF COLL WITH WATER, RISING AND PLACING ON A CHARCOAL AND POURING A SPOON OF THE RICE MIX ON EACH SHEET, ENROLL AND SUBJECT WITH STICKS.
IN A LARGE PAN FROZEN THE CARROTS IN MARAGRINA AND RESERVE. ADD THE ROLLS OF COL AND FRIE FOR A FEW MINUTES. ADD ORANGE JUICE AND LAUREL LEAVES. COVER THE CACERLOA AND GRAB FIRE UNTIL IT IS CAUGHT, REMOVE AND SERVE
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