Stuffed cabbage as in the dining room. How to cook cabbage rolls with minced meat
Cabbage rolls are considered a traditional Ukrainian dish, although their counterparts can be found in almost any national cuisine. There is historical evidence that proves that cabbage leaves were used as a "wrapper" for minced meat even in ancient Greece. Since then, the recipe has not changed much: it is still the same white cabbage, the same minced meat and the same stewing technology.
Today you can find a lot of options for cooking cabbage rolls - using Savoy and Chinese cabbage, with mushrooms and buckwheat, in the oven and with preliminary frying in a pan. To go to the "advanced" level and allow yourself culinary experiments, you should figure out how to cook cabbage rolls in the classic version. A classic version- these are stuffed cabbage with meat and rice in cabbage.
On this page you will read about:
To facilitate understanding - a recipe for cabbage rolls step by step with a photo.
Ingredients
To prepare cabbage rolls you will need:
- 2 medium sized cabbages;
- 1 kg of meat (pork, beef, chicken or a combination thereof);
- 1 glass of rice;
- 2-3 medium sized carrots;
- 2 large onions;
- vegetable oil for frying vegetables;
- salt, pepper to taste;
- 3 art. l. tomato paste;
- sour cream for serving
How to cook cabbage rolls with meat and rice
Choice of cabbage for cabbage rolls- the task is not the easiest. The head of cabbage should be dense, but not hard, otherwise you will not be able to separate the leaves from each other. The size is medium, from a small head you will get the minimum number of cabbage rolls, large heads of cabbage are also not suitable, you can wind cabbage rolls the size of a sole from them.
At bazaars in the vegetable rows, cabbage leaves are sometimes sold by weight - just suitable for making cabbage rolls from them. Very comfortably. Alas, such a miracle does not occur so often, so there is only one way out: to decide on suitable heads of cabbage and work with what is.
Cabbage leaves for cabbage rolls
So, we choose cabbage, my head of cabbage, remove the upper hard leaves.
Boil water in a large saucepan. We prick a head of cabbage with a large fork and lower it into boiling water for 3-5 minutes. Choose the time yourself - the top sheets should become soft, but in no case should they spread apart.
We take the head out of the water and remove a few top leaves. As soon as you feel that the leaves do not "go" freely, stop, otherwise you will simply tear them.
If necessary, cut off thick places that are located at the base of the cabbage leaf.
We repeat the procedure for the next layer of leaves and the next head of cabbage - we do this until we manage to remove even medium-sized leaves.
Stuffing for classic cabbage rolls
Meat for cabbage rolls mine, cut off excess fat, films.
We twist in a meat grinder. To save time, you can buy ready-made minced meat if you practice cooking homemade dishes from store-bought semi-finished products.
Boil rice until half cooked. If you take fully cooked rice, after stewing it will turn into a porridge-like mass. Raw rice will “take away” the maximum juice from the meat, as a result of which it will become dry and tough.
Put the rice into the bowl with the minced meat.
It should be understood that the amount of “1 cup” indicated in the list of ingredients for the preparation of cabbage rolls is rather arbitrary. Rice can be taken a little more or a little less, depending on what stuffing in cabbage rolls you like. With these proportions, there will be more cereals and carrots with onions than meat, and the dish will turn out to be more vegetable than meat. If you prefer a more solid, "brutal" version of cabbage rolls, you can reduce the amount of rice or increase the amount of minced meat.
We clean the carrots, rub on a grater.
Carrots give juiciness to stuffed cabbage, so do not reduce its amount. However, it will provide some sweetness to the filling - if this taste note seems superfluous to you, take less carrots.
Peel the onion, cut into small cubes.
Half rings or even rings are also quite appropriate. The main thing that appearance toppings did not violate your aesthetic perception of food.
Pour a small amount of vegetable oil into a heated frying pan. fry carrot until soft.
Put it in a bowl with minced meat and rice.
In the same pan, fry the onion in oil.- to a slight translucency and softness.
Put in a bowl, do not forget about salt and pepper.
Mix well minced meat for cabbage rolls, consisting of minced meat, rice, carrots and onions. You can also add some fresh herbs, your favorite dry herbs, appropriate seasonings and spices to it.
Modeling stuffed cabbage
We place the boiled and prepared leaf of cabbage with the base towards us, put a small amount of minced meat inside.
We turn it into a tube, hide the edges inward.
Ready. Beautiful?
Cooking cabbage rolls in a saucepan
Stuffed cabbage rolls in large saucepan with a thick bottom, trying to place them as tightly as possible. Another rule is to put them seam down.
We dilute the tomato paste in 2-3 glasses of water, pour the cabbage rolls. Water should not reach the top layer of cabbage rolls by about 2 fingers. In addition, you can add a little ketchup, plum jam, sour cream or unsweetened yogurt to the same sauce. Some housewives stew cabbage rolls, shifting them in a pan with carrot-onion roast.
We put on the stove, bring to a boil and, reducing the heat to a minimum, simmer for at least 45-60 minutes. As a result, the cabbage should become completely soft, the filling should be ready.
Serve with sour cream or any sauce based on it. Bon appetit!
And more about cooking cabbage rolls
Cabbage rolls may well become a work of art if you approach their preparation with a soul. When mixing products for minced meat, try to put maximum diligence into this simple process - and, oddly enough, then the filling will be especially tasty. When rolling cabbage, make sure that everything is even and neat - and then the appearance will bring special visual satisfaction, which will directly enhance the pleasure received from the cabbage rolls themselves. Serve food on beautiful dishes - and the simplest dish will become festive.
By the way, in the western regions of Ukraine, with the help of this simple dish, they still check the girl’s readiness for family life: it is believed that if a young woman cannot make little finger-sized duckies, if she cannot quickly cook a huge tub with meat wrapped in cabbage leaves minced meat, if her cabbage rolls unfold in the process of stewing or, even worse, fall apart, she will not see a good groom like snowdrops in January. Cook with pleasure, and may your cabbage rolls always be perfectly tasty!
Greetings our dear readers. Today we will learn how to cook cabbage rolls so that they are juicy and tasty. Once upon a time I did not like cabbage rolls at all. When I was little, I tried to remove the cabbage and eat the stuffing. That is if the filling was delicious. I think a lot of people are familiar with this situation.
But when I grew up, my studies, the army, my family, I practically forgot what it was until my wife prepared the first batch. It's so delicious that it's hard to describe in words, you have to try it. We will write the simplest, basic and crown recipe first. The rest of the recipes are also very tasty, so you can pick up something interesting for yourself. Let's quickly learn how to cook cabbage rolls.
Before answering the question, they say, how to cook cabbage rolls, let's look at a few tips for preparing those same goodies.
- You need to choose cabbage carefully so that there are no spoiled sheets. It is better to choose greener cabbage than white. And varieties fit oblate rather than round. They have a smaller stalk and larger leaves.
- When blanching cabbage, you can add vinegar to the water. It will prevent sheet breaks, maintain integrity.
- Various seasonings and herbs, such as cumin, can be added to the filling.
- If you use minced meat without fat, then the cabbage rolls will be dry. You can then add a piece to each cabbage roll butter to the stuffing.
- To make cabbage rolls more juicy, add more vegetable fry to the filling.
- If tomato is used in the sauce and it is sour, the cooking time will increase.
- To improve the taste and make the sauce thicker, pre-frying the cabbage rolls in a pan will help. It is better to fry cabbage rolls in flour.
- Gravy for stuffed cabbage does not have to be diluted with water. Broths are best suited for this: mushroom, vegetable or meat.
All the recipes below are tested by us and are quite versatile. Stuffed cabbage can be cooked in a pan, in a saucepan, oven or slow cooker. There are no limits, experiment and create your own recipe.
Well, we will begin to learn how to cook cabbage rolls in different ways.
Classic cabbage rolls with rice and minced meat.
Everything is quite simple, but the main thing in this recipe, as well as in the others, is to add not only rice and meat to the filling, but also a passivation of vegetables with herbs. Stuffed cabbage will be much juicier.
Well, cabbage. We take it not anyhow, but with thin leaves. It is better to take heads of flat shape.
To get an excellent taste, add more sour cream or heavy cream to the gravy.
We will need:
- Cabbage - 1 kg;
- Minced meat - 250-300 g;
- Carrots - 2-3 pieces;
- Onion - 2-3 pcs;
- Greens (mixture) to taste;
- Vegetable oil;
- Pepper black and fragrant to taste;
- paprika to taste;
- Salt to taste;
- Tomato juice - 1 cup (or tomato paste - 1 tablespoon).
For pouring
- Vegetable, meat broth or boiled water - 0.5 l;
- Sour cream (15% - 20%) - 400 ml;
- tomato and vegetable passivation;
- Salt to taste;
- Greens to taste;
- Pepper to taste.
Step 1.
How to cook cabbage rolls? Where to start? And we will start with tomato-vegetable passivation. Three carrots on a coarse grater. Onion cut into small cubes.
Fry all this in oil until soft and add tomato juice or paste.
Tomato paste should be taken of good quality and diluted with a glass of water.
Then salt and pepper to taste. Add 1 teaspoon of sugar. Well, let's mix everything.
Step 2
Now we wash the rice well and pour it with boiling water, let it cool.
We will prepare minced meat right away, here as it is convenient for you. You can take absolutely any stuffing. A mixture of pork and beef is best.
Step 3
Now 2/3 of the passivation is mixed with rice and minced meat. We add greenery.
Step 4
Now let's prepare the cabbage. First, cut out the middle part (legs). Put on a fork and lower into boiling water for a few minutes. So the leaves will become softer and will not break. But be careful that the leaves do not become soft. It usually takes 2-3 minutes for this.
You can also do the same in the microwave. But they didn’t try it themselves, they say the result is the same, but less hassle.
Step 5
We remove thick veins from the sheets.
Cut the leaves into triangles. But the size of each chooses to your liking. Someone likes more stuffed cabbage. We love the small size. We get one sheet of about 4 parts.
Step 6
Now the stuffing. We have already mixed rice, minced meat and 2/3 roast with spices and herbs. Once again, you can check the taste and, if necessary, add spices to taste.
Prepare a tall stewpan or cauldron in which we will cook our cabbage rolls. Lubricate the bottom with oil.
To protect cabbage rolls from burning, cabbage marriage is laid out at the bottom. What is left of cutting our leaves for cabbage rolls.
Step 7
Now we put a sheet on the table, put the filling on it and wrap it. You can according to the diagram in the photo.
And put the cabbage rolls in a cauldron.
Step 8
Mix the broth, sour cream and the remaining 1/3 vegetable fry. In this case, sour cream (or heavy cream) should be more than broth. This will make it much tastier. Salt everything to taste, add a few peas of black and allspice and a bay leaf can be. We stir everything.
Fill all our cabbage rolls with this, so that the top layer is barely visible from the fill. We put on the stove, bring to a boil and then reduce the heat to a minimum and simmer for about an hour.
When ready, we take it out and you can serve it on the table. So we learned how to cook cabbage rolls according to a fairly simple recipe.
Cabbage rolls in a saucepan according to the classic recipe.
Cabbage rolls in a cauldron are very tasty. But what to do when it's not there? Or someone does not like sour cream or cream? Let's learn how to cook cabbage rolls in a regular pan. This is a classic. We prepared this recipe for the holiday, so there are a lot of ingredients, about 10 servings. But you can also reduce the number of ingredients.
Ingredients:
- Cabbage - 2 kg;
- Rice - 450 g;
- Minced meat - 500 g;
For frying:
- Onion - 320-350 g;
- Carrots - 530-550 g;
- Tomato paste - 220 g;
- Sunflower oil - 70 g;
- Water - 1.5 l;
- Salt to taste;
- Ground black pepper to taste;
- Bay leaf - 2 pcs.
Step 1.
We cook rice. Rinse it well first. Then pour water well and bring to a boil, cook for 5-6 minutes. After turning off the fire, cover with a lid and leave for another 5 minutes to sweat.
When ready, drain the water through a drushlak, let the rice lie there so that all the water comes down.
Step 2
Three carrots on a coarse grater, chop the onion not very finely. Fry in a pan for about 5-6 minutes. Don't forget to stir.
Step 3
Add tomato paste and fry for a couple more minutes. When ready, you need to remove less than half of the frying in a separate container.
Step 4
Add most of the water, stir and bring to a boil. Add salt, pepper to taste and bay leaf. We make a small fire and boil for 3-5 minutes.
Step 5
Now the stuffing. Mix rice and mince. Again, choose according to your taste. Then we add a smaller part of the fry there. Salt and pepper to taste. Mix everything thoroughly.
Step 6
Now prepare the cabbage, as described in the recipe above. We cut out part of the leg, put it on a fork, lower it into boiling water. Gradually cut off the leaves from the stem. But be careful not to overcook, so that the leaves are not soft. It takes about 3-5 minutes to do this.
Let the leaves cool and then remove the water.
Step 7
Trim the thick veins from the leaves. We cut them to the desired size.
Let's get the pot ready. At the bottom, you can lay out unnecessary leaves, trimmings.
Step 8
Now we put the filling on the prepared leaves and fold them into an envelope. Immediately put the cabbage rolls in the pan tightly to each other.
Step 9
Pour our gravy into the pan. You can add water to hide the cabbage rolls in the gravy.
Now put on fire, bring to a boil. After we put on a small fire and cook for 1-1.5 hours.
Readiness can be checked with a skewer or toothpick. When the cabbage is ready, it is easily pierced.
Although such cabbage rolls are called lazy, you still have to work hard, although you don’t need to wrap the filling in leaves. Ordinary cabbage rolls can also be cooked in the oven. During the cooking process, nothing changes, except for stewing.
The recipes described above can be cooked in the oven in the same way, by the way, I like it better. You can also cook lazy cabbage rolls in a saucepan or cauldron. Try and experiment.
And now we will learn how to cook lazy cabbage rolls, also in the oven.
Ingredients:
- Cabbage - 1 head;
- Meat - 1 kg;
- Onion - 1 pc;
- Carrot - 1 pc;
- Rice - 1 cup;
- Garlic - 2 cloves;
- Vegetable oil - 60-70 g;
- Egg - 2 pcs;
- Sour cream - 500 g;
- Tomato paste - 2-3 tablespoons;
- Pepper, herbs, salt and bay leaf to taste.
Step 1.
Chop cabbage, it's nothing complicated, we do everything as you like, but not very large.
Step 2
Boil rice, drain water.
Step 3
We rub the carrots on a coarse grater, chop the onion and fry them in a pan. Then we leave to cool.
Step 4
Now mix the tomato with sour cream. Salt and pepper.
Step 5
Add the minced meat, rice, cabbage and eggs. Salt and pepper to taste, mix everything thoroughly.
Step 6
Now you need to form cutlets with wet hands. Fry them in a pan until golden brown.
Step 7
We spread our lazy cabbage rolls in a mold and grease with sauce. We heat the oven to 180 ºС. We send cabbage rolls there and simmer for 40-50 minutes.
When ready, we take it out and serve it on the table. It is better to eat hot with sour cream and herbs.
Here again, you can cook delicious cabbage rolls in a slow cooker. Well, you can use any filling. Now let's figure out how to cook cabbage rolls in a slow cooker dietary meat, such as chicken.
Although I prefer turkey meat or goose meat, they are more juicy. Cabbage rolls are less high-calorie than from pork and beef meat, and the taste is awesome. This dish will look beautiful on the festive table.
We will need:
- Cabbage - 1 head;
- Carrot - 1 pc;
- Rice - 100 g;
- Chicken fillet - 300 g;
- Green peas - 100 g;
- Garlic - 2 cloves;
- Sunflower oil - 2 tablespoons;
- Salt, ground pepper, peppercorns, bay leaf - to taste;
- Dry spices for chicken;
- Greens to taste.
Step 1.
First boil the rice. There's nothing complicated here. Cool when ready and drain off excess water.
Step 2
Grate the carrots on a medium grater. Finely chop the greens. Peas, it is better to use frozen. Canned can be used, but not as tasty. If you took frozen, then it is not necessary to defrost it.
Step 3
Now chop the chicken fillet finely and fry with garlic (finely chop it too) in a pan. Fry for approximately 5 minutes. When ready, pepper and salt to taste.
Step 4
Now mix rice, carrots, herbs, peas and chicken. Mix well.
Step 5
Now let's prepare the cabbage leaves. Everything is as usual here. See recipes above. You can either blanch the cabbage or use the microwave.
Step 6
Now we also cut out thick veins, cut the leaves to the desired size.
We put 1-2 tablespoons of the filling on the sheet and wrap it with an envelope. At this stage, you can fold all the cabbage rolls and freeze. And you can go on and on.
Step 7
Now the slow cooker, pour a little at the bottom of the pan sunflower oil. You can also put the leftover cabbage leaves. Then lay out the layers of cabbage rolls.
Step 8
We close the slow cooker and turn on the “extinguishing” mode for 40 minutes. Best served hot and with sauce.
You can also stew stuffed cabbage with gravy in a slow cooker, or you can cook it for a couple, everything turns out very tasty.
And that's all we have. I think we were able to understand how to cook cabbage rolls in different ways to make it juicy and tasty. Bon appetit, share your comments below, join us on social networks. Until then, see you all.
How to cook stuffed cabbage delicious and juicy - 4 best recipes. updated: November 11, 2019 by: Subbotin Pavel
The classic dish is made from white, Beijing or Savoy cabbage. Less often, young leaves of beets or grapes are used.
The five most commonly used ingredients in casserole recipes are:
The traditional filling for cabbage rolls consists of minced meat, boiled rice and sautéed vegetables. They season her ground pepper, spices for meat, thyme, provencal herbs. Garlic is added for flavor hot peppers. On fasting days, the filling is prepared from boiled cereals, mushrooms, vegetables and seafood.
The sauce for the dish is made from sour cream, tomato paste, ketchup and grated tomatoes. Sometimes soy sauce, chopped vegetables, herbs are added to it.
A delicious dish is prepared all year round, but it is especially tasty from fresh young vegetables.
Five of the lowest calorie recipes for cabbage rolls in a saucepan:
- Minced meat is prepared from pork, beef, chicken or turkey. If desired, the products can be combined in different proportions. To make the filling tender, add 50-100 ml of water to it and knead well with your hands. After that, the minced meat is mixed with sautéed vegetables, salt and spices.
- For the preparation of cabbage rolls, round or long rice is used. Grains are dipped in boiling water, heat is reduced and boiled for 8-10 minutes. After that, it is washed under running water and combined with minced meat.
- Boil cabbage leaves in boiling water until soft. The blanks are cooled, and then cut into pieces of the desired size.
- Minced meat is spread on cabbage leaves, stuffed cabbage is rolled up with envelopes or rolls.
- The bottom of the pan is greased vegetable oil and add 100 ml of water. Cabbage rolls are laid out in layers and poured with sauce.
- The broth is brought to a boil, then the heat is reduced. The dish is cooked for 40-60 minutes.
The treat is laid out on plates and served with your favorite sauce.
To save time, housewives prepare semi-finished products in advance. Cabbage rolls are put into freezer bags and sent to the freezer. The blanks are taken out as needed and stewed in a saucepan.
Cooking in different countries, and it is still unknown who invented this delicious and original dish. The tradition of wrapping meat in cabbage leaves is said to have originated in ancient Greece. Dolma is prepared in Asian and Oriental cuisine - meat wrapped in grape leaves, in Ukraine they add to cabbage rolls corn grits, buckwheat and pork cracklings, and beet leaves are used instead of cabbage. Cabbage rolls are popular in Transcarpathia sauerkraut with rice and mushroom filling, and in Belarus they are prepared with pearl barley and mashed potatoes. And now there are many recipes - they are stuffed not only with meat and cereals, but also with fish, vegetables, dried fruits with fragrant herbs and spices, served with different sauces. This dish is loved by both adults and children. Let's talk about how to properly cook cabbage rolls so that they turn out tasty, beautiful and appetizing.
Good cabbage - the right cabbage rolls
For usually choose strong cabbage, without spots and cracks. Try to buy slightly flattened heads, as they have more thin leaves than thick and rough, located closer to the stalk. You should also prefer the more tender green cabbage, the leaves of which bend easily and do not break, since the white varieties are tougher, rougher and more fibrous. Of course, delicious cabbage rolls are also obtained from white cabbage, but you will spend much more time and effort on their preparation.
So, we cook cabbage rolls step by step. Cut out a part of the base with a stump, capturing the roughest leaves. Next, lower the head of cabbage into boiling water and leave for a few minutes until the leaves begin to separate easily. Some housewives add a little vinegar to the water, which makes the cabbage softer and protects against cracks and breaks. We take out the head of cabbage from the pan, carefully separate the leaves and return the cabbage back. We do this until one stump remains. It is enough to dip young cabbage into boiling water so that the leaves separate from the head. Cabbage can also be heated in the microwave and in the oven in foil, however, the upper leaves will brown a little, and the cabbage will acquire a characteristic aroma.
You can do the opposite - first separate the cabbage leaves, then boil them. After the cabbage has cooled, the leaves in the most compacted protruding places are slightly beaten off with a hammer so that they become softer and more elastic, or we level them with a special roller with spikes for meat. Busy housewives, who have no time to boil and beat cabbage leaves, do it easier. After the stalk is cut out, they put the head of cabbage in the freezer for a couple of days, and then defrost it on the bottom shelf of the refrigerator. The effect is exactly the same as after boiling - cabbage leaves become soft and do not tear.
The secret of delicious cabbage rolls - stuffing
The classic filling consists of minced beef, pork or lamb and rice. The perfect combination- beef with pork, pork with chicken or turkey. Boil a glass of cereal in salted water in a ratio of 1: 2, but the rice should be slightly undercooked. We mix it with raw minced meat, two finely chopped onions and simple seasonings - salt and pepper. Minced meat can be anything, but with turkey the dish turns out to be dietary, and with chicken it is more tender and tastier, especially if the minced meat is pre-fried with vegetables in oil. Instead of rice, you can take buckwheat or any other cereal, adding the filling fried mushrooms- mushrooms, mushrooms or champignons. For lean version meat is completely replaced with mushrooms. You can add stuffing fragrant spices whatever you like - black pepper, nutmeg, curry, ginger - whatever. Calculations for cabbage rolls are simple - for 1 kg of cabbage we take 500 g of meat, 100 g of rice and 100 g of onion, although the proportions also depend on the recipe.
Cabbage rolls: boil, stew, bake
We put 2-3 tbsp on cabbage leaves. l. fillings, cover it with a thick part of the sheet, wrap the side parts and roll up a neat roll. Maybe you like to wrap cabbage rolls with a tube, an envelope or a bag, but it's best if the filling is completely closed. We place the cabbage rolls in a deep thick-walled dish, pour a little water, broth, white wine or tomato juice and then simmer. 15-20 minutes before the cabbage rolls are ready, pour the sauce over and continue to simmer.
Some housewives pre-line the bottom of the dishes with cabbage or grape leaves, and also make a vegetable pillow from fried carrots, onions, sweet peppers and other vegetables. After that, we lay a layer of cabbage rolls, fill them with gravy and simmer for about an hour on minimal heat. There is another way to cook cabbage rolls - first they are fried, and then stewed with water and sour cream for 1-2 hours. Cabbage rolls can also be cooked in a slow cooker, convection oven and steamed, but it is best to bake them in the oven in a creamy sauce with a piece of butter - this way they turn out to be especially fragrant and tender.
Secrets of making sauce for cabbage rolls
The simplest sauce is fried carrots with onions, tomato paste or sour cream. Very satisfying options - sour cream with garlic, cream with thick yogurt, mayonnaise with chopped pickles, onions and lemon juice. Low-calorie sauce - kefir with greens - is good for those who are on a diet. Sauce in oriental style is a mixture of sesame oil, soy sauce, fresh ginger, garlic, red pepper and cilantro. Very tasty sweet sauce chili, which lovers of sweet and spicy seasonings will appreciate. In general, any ingredients can be added to the sauce depending on the tastes and preferences of the guests - these can be tomatoes, bell pepper, zucchini, pumpkin and any vegetables.
Step by step cooking cabbage rolls in Tatar style
1. Prepare cabbage leaves.
2. Mix 500 g of minced lamb with ½ cup of boiled rice, 2 chopped onions, salt and a mixture of peppers.
3. For the sauce, coarsely grate 1 carrot, dice 1 onion and fry the vegetables in 2 tbsp. l. vegetable oil.
4. When the vegetables turn golden, add 3 finely chopped tomatoes with previously removed skins, 100 ml of water and sour cream, 1 tbsp. l. tomato paste, dried herbs, sugar, salt, pepper to taste.
5. Wrap the stuffing in the cabbage leaves and dip them in the beaten egg.
6. Fry the cabbage rolls on both sides in butter.
7. Put the cabbage rolls in a bowl, add 2 bay leaves, pour over the prepared sauce and simmer for 40 minutes over low heat.
Many people like it - they are prepared from minced meat, rice and chopped raw cabbage. They are stewed and baked using the same technology, but much faster. Cabbage rolls are served with herbs and sour cream. Usually this dish is eaten very quickly, there is not enough supplement for everyone, so cook a little more - it will not be lost. We wish you bon appetit and culinary inspiration!
Ingredients:
- white cabbage - 1 fork
- minced meat - 0.5 kg
- rice 100 g
- carrots - 1 pc.
- garlic 2 cloves
- onion - 1 pc.
- salt, spices to taste, sour cream
- separating cabbage leaves from cabbage
- boil them in salted water for 2-3 minutes
- bring the minced meat, add onion, garlic, salt and spices to it
- Add undercooked rice to it.
- wrap the cooked stuffing in envelopes
- fry them in a pan, and then simmer in a saucepan for about an hour
Not every housewife likes to cook this dish, because. the cooking process takes a lot of time. But it's worth it. Try it, you will appreciate it tasty dish and you won't regret wasting your time! So I offer you step by step recipe for cabbage rolls.
We take a fork, separate the leaves from the head. Before using them, you need to remove or cut off the hard part of the stem.
Then, put them in a saucepan with hot salted water, bring to a boil. Let's cook for 2-3 minutes.
After that, put it on the board. See how softened. After such a procedure, it will be much easier for us to wrap minced meat in them. There is another way to soften the leaves. To do this, you need to place the whole head of cabbage in a saucepan and cook it a little and only then separate the already soft leaves from it. The disadvantage of this method is that it is not clear what to do with the rest of the fork. Or immediately cook something else or throw it away or freeze, because the rest will be half-cooked.
Let's start cooking minced meat. Add onion, garlic, salt, pepper, seasonings to it and knead everything. My rice, and cook until half-cooked and also add to the minced meat. Use a spoon to stir the rice. With our hands we will crush it into porridge.
During this time, water came down from the cabbage leaves and they cooled down. Collecting doves. With a spoon, spread the minced meat on a leaf closer to its base (thick part).
We wrap.
And we form an envelope.
We send all the envelopes to the frying pan. I recommend frying slightly, until a little golden brown. Roasting will give a brighter taste to the finished dish. We put each batch in a saucepan, sprinkle each layer with carrots, salt and pour over sour cream.
Be sure to salt each layer, especially if you're making a large batch, we don't want a bland taste. When all the cabbage rolls are fried and put in a saucepan, pour in water, put on medium heat and simmer for one hour. Serve them with sour cream and garnish! Bon appetit!