“How to cook and what is the best way to wrap cabbage rolls? Step by step recipe for home. Cabbage rolls are perfect
Stuffed cabbage is the most traditional dish of autumn, when a lot of fresh cabbage appears in shops and markets. They can be made with minced meat or various vegetables. Today we invite you to talk about the nuances of their preparation. The fact is that young hostesses very often have questions about how to properly wrap cabbage rolls. Let's figure it out, but we'll start from the very beginning.
Stuffing for cabbage rolls
The main thing in cabbage rolls is the filling. In order to cook it, you need to mix boiled rice, homemade minced meat, chopped onions, greens and an egg.
Don't forget to add salt and seasonings to your liking. Mix all ingredients thoroughly.
Cabbage for cabbage rolls
Now let's prepare the cabbage. The head of cabbage needs to be washed and a few top leaves removed. Cut off the top of the stalk. This must be done so that later it is convenient to remove the sheets from the fork.
Cabbage for stuffed cabbage is generally a separate issue. You need to be able to choose the right vegetable, because not every fork will make neat, mouth-watering dumplings. Firstly, the head of cabbage must be large so that the sheets, respectively, are rather big, otherwise it will be inconvenient to wrap the minced meat (it should not fall out, which is very problematic to achieve if the sheet is tiny). Secondly, it simply must be loose. Tight, tight forks are difficult to "undress". Thirdly, pay attention to the veins - the smaller they are, the better. Well, now back to the technology of cooking.
The head of cabbage should be put in a large saucepan, and then boiled for twenty minutes. The cooking process will give cabbage leaves softness, they will become unbreakable and more flexible, which will allow you to wrap minced meat in them.
Separate the leaves from the stalk. The core can then be useful for some kind of salad.
in cabbage?
Here we come to the most important stage. Now you need to properly form the cabbage rolls. How to wrap them correctly so that they do not turn around during the cooking process? It's not difficult at all. There are several ways. Let's look at one of them.
Take and put minced meat on it so that it is near the petiole. Then we press the sheet to the meat and tuck it. Next, fold the side edges inward. And we turn forward again. So we made our cabbage rolls. How to wrap - also figured out.
Preparing vegetables
Let's prepare the vegetables for stewing. Finely chop the onion and a few tomatoes. Rub the carrots on a coarse grater. Heat olive oil in a frying pan (you can also take vegetable oil) and put all the prepared vegetables there. Add salt and black pepper to taste, as well as bay leaf. Now let's give the vegetables a chance to steam well. Simmer under a closed lid, stirring constantly (ten minutes will be enough).
When the vegetables are sufficiently sweated, you can put cabbage rolls on them. We will drown them a little in the frying. Don't forget to add water. Cover with a lid and cook over low heat for 40-50 minutes. And then we serve our cabbage rolls on the table with sour cream. Overeating!
Another way to wrap cabbage rolls
How to wrap them - the most frequently asked questions by inexperienced housewives. And if everything is more or less clear with the first, then we will consider the second in more detail. For those who like to make small cabbage rolls and don't like the hard vein in the middle of the cabbage leaf, this wrapping method is ideal.
Boiled sheets are removed from the cabbage. Each has a vein cut out of the middle, which usually interferes with the wrapping of the filling. Thus it is divided into two parts. In fact, from one leaf it turns out two, but small.
Each piece is shaped like a triangle. We put minced meat in the middle of the leaf and we will fold it in the form of a bag (as seeds were once wrapped). The bottom edge will turn out sharp, and the top one needs to be wrapped inward. Dove is ready. It has the shape of a cone.
There is another way to wrap cabbage rolls in the same triangular leaves. To do this, having prepared the minced meat, we put it on a sheet, which should be turned to us with a sharp edge. And from ourselves we begin to roll the tube. Here we made pigeons. How to wrap edges? Very simple. We fill them inward and press. The product is obtained in the form of a small bar.
As you can see, we used leaves of the same shape, but in the end we got a completely different result. But in any case, pretty, little cabbage rolls are obtained. How to wrap them will be more convenient for you, decide for yourself. Be sure to try several options and choose the best one for yourself.
What is good about small cabbage rolls (size 2-3 centimeters) is that they are great for a festive table as an appetizer. Very convenient, beautiful and delicious.
Stuffed cabbage in grape leaves
You can also cook unusual cabbage rolls by wrapping them in grape leaves instead of cabbage leaves.
To prepare this recipe, you need to stock up on the following products:
- Grape leaves - 60 pcs.
- Minced meat - 0.6 kg.
- Meat broth or water.
- Rice - 6 tablespoons.
- Onions - 5 pieces.
- Basil, mint, cilantro, dill.
- Butter - 80 g.
- Vegetable oil - 80 g.
- Salt pepper.
To prepare the sauce:
- Sour cream or natural yogurt.
- Garlic - 4 cloves.
- Salt.
- Cilantro, parsley, basil.
Grape leaves should be thoroughly washed. It is better to take young ones, the size of a palm. The darker the color of the sheet, the older it is, and therefore coarser. Young, as a rule, light green shade.
So, the leaves need to be folded into a container and pour boiling water for seven minutes. Then take out and dry a little. Remove ponytails.
Rinse all greens well, finely chop. Put minced meat in a saucepan, add onion, boiled rice, herbs, salt and pepper to taste there. Everything must be thoroughly mixed until smooth.
Of course, minced lamb is traditionally taken for this dish, but no one forbids you to make a mixture with pork.
As already clear, grape leaves are used to wrap cabbage rolls in this recipe. They are laid out flat side down on the table. In the middle you need to put minced meat. First, close the meat with the two upper edges, and then tuck the side ones. Next, twist the tight tube.
At the bottom of the pan, you need to put several layers of grape leaves. On top of them - cabbage rolls in several layers. Pour them with water or broth, salt a little, cover with a plate and press down with something heavy so that the leaves do not unfold during cooking. Stuffed cabbage will cook for an hour and a half on low heat. Then take them off the heat and let them brew for a bit.
In the meantime, you can prepare the sauce.
Wash the herbs, dry them, chop finely. Mince the garlic too. Combine sour cream with garlic and herbs, lightly salt and mix. It is good when the mixture stands in the refrigerator for a while. Stuffed cabbage should be hot, and the sauce should be cold.
Lenten cabbage rolls
In general, there are many options for cooking cabbage rolls. There are even fast ones. There is absolutely no meat in their filling. Only vegetables and mushrooms. Cooking is essentially no different. Only the stuffing will be a little different.
To prepare the filling, you will need boiled rice, chopped champignons. Wash tomatoes, peel, cut into cubes. Chop the garlic and herbs. Also chop the onion, and grate the carrots on a coarse grater. Then stew them together in vegetable oil for about five minutes. Saute the mushrooms in another pan.
Combine all of the above ingredients together and mix well. Salt and pepper. Everything, our stuffing is ready. It remains only to form the cabbage rolls.
Instead of an afterword
As you can see, the preparation of cabbage rolls is not such a difficult matter, as well as the process of wrapping them. Use one of the recipes and please yourself and your family with a delicious dish. Bon appetit!
Cabbage rolls are a wonderful dish from childhood. This dish can be safely served at the table instead of the usual cutlets and chops. Stuffed cabbage is a combination of both the main dish (its filling, usually meat, takes on this role), and a light vegetable, namely cabbage, side dish. Many are faced with the problem: how to wrap a cabbage roll. Consider several ways to prepare this delicious dish, as well as reveal the secrets of facilitating the process.
Traditional filling
Before you figure out how to wrap a stuffed cabbage, you need to think about what products we will use as its filling. Usually minced meat is added to cabbage leaves, whether it be chicken, pork or beef. Sometimes boiled rice, carrots, onions, as well as various seasonings, such as black pepper, basil, coriander or garlic, are added to chopped meat filling.
Original content
Currently, there are many variations of stuffing cabbage rolls. Resourceful housewives use champignons chopped with egg and onion in combination with corn and seasoned with ketchup in the preparation of the filling. Buckwheat, kohlrabi, zucchini are also added to the filling. Stuffed cabbage rolls stuffed with vegetables alone, for example, carrots seasoned with garlic and cloves, will turn out delicious. Some even use noodles as filling for cabbage rolls! Also, a whole piece of meat is added to the cabbage leaf, rolled into a tube and stuffed with cheese, walnuts and other goodies. When preparing cabbage rolls, you can safely experiment, wrap any products that you like in a cabbage leaf. 
Choosing cabbage
Now that we have decided what ingredients we will use as a filling, before returning to the question of how to wrap a cabbage roll, we need to correctly select the head of cabbage we need. To prepare this dish, it is better to use the leaves of young cabbage, because they are less dense, which means they will be more juicy and tender. Remember: the fresher and younger the cabbage, the softer the stuffed cabbage will turn out. In order to use cabbage leaves for cooking, you need to cut them off with a sharp knife from the stalk and boil them lightly in salted boiling water. If it is difficult to find a young head of cabbage, then you can use denser and older vegetables. But we warn you: the leaves of such cabbage must be carefully processed before cooking. Firstly, in this case it is better to pay attention to small heads of cabbage. Secondly, not individual cabbage leaves should be left in boiling water over low heat, but the whole vegetable, and it should be kept there for about 10 minutes. Only then should the leaves be cut off from the head and coarse fibers or thick veins removed. Some housewives, in order to achieve greater softness from cabbage leaves, process them with a kitchen hammer. 
How to wrap cabbage rolls: photo
Let's take a step-by-step look at how to wrap the selected filling in the prepared cabbage leaf so that the dish does not fall apart when stewing. This is how our mothers and grandmothers prepare cabbage rolls. First you need to put a cabbage leaf on a clean surface. Now you need to put a little stuffing on it. In our case, this is minced meat with herbs. It is better to place the filling not in the center, but a little closer to the base of the leaflet. 
Now let's see how to properly wrap cabbage rolls in cabbage. Let's start doing this from the ground up. We turn it up and put it on the filling. 
Now we connect the sides together so that the minced meat does not leave the cabbage leaf during further processing. 
And now back to the base. Carefully continue to wrap the stuffed cabbage until we reach the top of the leaf. 
You need to spread the resulting pie into the dishes, pressing the naughty edge of the cabbage leaf to the pan. 
Some housewives, in order to be safe and avoid the possible spread of the darling, tie it with an ordinary thread. After stewing, the fixative is removed, and the dish can be safely tasted. 
How to properly wrap cabbage rolls? The photo will show this more clearly. There is nothing difficult in this. Neat bundles are obtained. 
We make cones
We will learn not only how to wrap cabbage rolls with an envelope, but also consider the Bulgarian way of preparing this delicious dish. So, in order to make a cone from a cabbage leaf stuffed with excellent filler, you first need to cut it in half. In this case, it is desirable to remove the hard part. Get small pieces of cabbage. We will use them in the preparation of cabbage rolls. A little filling should be laid out on a leaflet closer to the base. And now we begin to twist our stuffed cabbage like a paper sheet, that is, we take the edge closest to us and make a cone. Now it remains to wrap the edges of the cabbage inward, to the filling. This is how Bulgarian cabbage rolls are prepared.
cabbage rolls
If you want to get miniature narrow cabbage rolls, then this recipe was created especially for you. Cabbage rolls, as a rule, are prepared using meat filling with the obligatory addition of rice, as well as sesame seeds, traditional products and sauces of Japanese cuisine. How to wrap a cabbage roll in such a way as to make a roll? First you need to form the filling. It is better to roll it into a thin sausage and season with spices on top. Now the resulting mass should be laid out on a cabbage leaf in such a way as shown in the photo. 
A feature of this method of preparation is that the stuffed cabbage is twisted not from the base to the curly part, but from one side to the other. 
It turns out a long and thin stuffed cabbage. You can slightly tuck the protruding edges of the cabbage inward. 
Completion
We looked at several ways to wrap cabbage rolls. A photo of the finished dish is also attached. What to do next? How to cook cabbage rolls to the end? Before you eat the resulting envelopes, cones or rolls, you need to put them out. To do this, you need a deep saucepan. It is better to completely cover its bottom with chopped vegetables, such as carrots, onions, sweet peppers, and various greens. You can also add sour cream and butter to make the dish softer. Now you should put our cabbage rolls on a vegetable pillow, add a little water. They should be simmered over low heat. Until the cabbage rolls are fully cooked, you should wait about an hour. The duration of stewing depends on the products that you used as a filling.
So, if raw rice was added to the minced meat, then the cabbage rolls should be left on the fire for an hour and a half. If the filling is light, for example, vegetable, then 25 minutes is enough. Bon appetit!
1. Put the rice to cook according to the instructions on its packaging. For the indicated amount of rice, you need 4 cups of water, salt the water and add a spoonful of vegetable oil. Tear off the top leaves from the cabbage heads, cut the stalk with a knife.
2. Fill a large soup pot three-quarters full with water, add half a tablespoon of salt and 4 tbsp. spoons of vinegar. Bring to a boil. Insert the head with the hole down, turn over after 5 minutes. Pick off the top leaves as they soften. They will become yellowish and soft. Repeat the same with the second head. Save 3 cups of the water in which the cabbage was boiled.
3. While the cabbage is cooking, prepare the stuffing for cabbage rolls. To do this, we need to peel 4 carrots and grate them. Then fry the carrots in a mixture of vegetable oil and butter until soft. Then add tomato paste, stir and heat through. In a bowl, mix minced meat, fried carrots with tomatoes, boiled rice, 1 tbsp. a spoonful of salt, beat in 2 eggs and mix again. Cut the thick part off the boiled large cabbage leaves.
4. And now let's start twisting our cabbage rolls. There are two ways to twist them - with an envelope (traditionally) or in a horn. I'll show you what the horn looks like. Put a spoonful of minced meat closer to the edge of the sheet.
5. Wrap the sheet, starting from the edge with the filling, into a cone.
6. Insert the edges with your fingers inward.
7. What a charm it turned out!
8. It remains only to put out the cabbage rolls. They can be cooked in the oven or on the stovetop. So, put the cabbage rolls in a large thick-walled pan. Prepare the gravy. To do this, fry the remaining 2 carrots (grate them) in oil with vegeta until soft, add sour cream and about a glass of tomato puree, mix. Pour the gravy into the pan, add the water from the boiled cabbage. Bring to a boil on the stove and simmer with the lid ajar for 40 minutes. In the oven, bake at 200 degrees for 20-25 minutes, then lower to 175 and bake for another hour.
Not only the final appearance of the dish, but also its quality depends on how you decide to wrap the cabbage rolls, because if the wrapping density is insufficient, the cabbage roll can simply fall apart during. To avoid possible problems, we recommend that you familiarize yourself with the various molding techniques for these products, which we will give below.
How to wrap cabbage rolls with an envelope?
Regardless of which cabbage you decide to wrap the cabbage rolls in (young or old), you will still have to do some preparatory work with the leaves themselves to soften them and facilitate shaping. There are several options for softening leaves: steaming, directly in water or in an oven. The time depends on the size and age of the head, but in any case, your task is not to bring the cabbage leaves to full readiness, but to soften them.
When the leaves have softened, carefully cut out the head of cabbage with a sharp knife and remove each of the leaves one by one, trying to keep it intact. By this time, the filling should already be prepared.
Also, before properly wrapping cabbage rolls in cabbage, you may have to cut a dense vein extending from the base of the cabbage leaf. To do this, it is enough to equalize it with the total thickness of the sheet, carefully cutting off the excess from the surface with a sharp knife.
Lay a portion of minced meat on the base of the sheet. Make sure that there is not too much minced meat, otherwise the stuffed cabbage may fall apart.
Cover the minced meat with the side surfaces of the sheet, laying them on top of each other slightly overlapping.
Starting from the top of the cabbage leaf, roll up the stuffed cabbage and lay it seam side down.
Before stewing, cabbage rolls are placed close to each other in the dishes, also so that they do not fall apart during stewing.
How to wrap cabbage rolls with a cone?
The original way to form a stuffed cabbage is to roll it into a cone. In order for the result to be not only tasty, but also beautiful, it is necessary to choose large cabbage castings and boil them well to soften.
Scalded cabbage leaves should be cut in half, removing the thick vein in the center.
On one of the halves of the sheet, lay out a portion of the minced meat mixture, having previously formed it into a cone. Working from top to bottom, roll the cabbage leaf into a cone, leaving the top open. Tuck the remaining cabbage leaf from the top inward, tightly closing the protruding meat filling. It is also important here not to overdo it with minced meat so that the stuffed cabbage does not fall apart during stewing.
How to wrap small cabbage rolls in cabbage?
Small, cigar-shaped cabbage rolls are often found in Middle Eastern cuisine. They are molded much easier and faster than the stuffed cabbage rolls we are used to with an envelope, and the output is small and easy-to-eat portioned cabbage rolls, more reminiscent of a snack.
For the formation of such cabbage rolls, it is better to use large leaves of young cabbage. After scalding the head of cabbage, remove the leaves from it and divide each of them into two halves, separating the tender side of the leaf from the dense central vein.
Place a small portion of the meat filling on top of the cabbage leaf, and then begin to roll it up, moving down and tuck the cabbage leaf tightly. Do not fill the sheet with minced meat to the brim, during cooking, loose sheets from the edges will squeeze together, holding the filling.
If along the way you meet branches of dense veins, then carefully scrape them off with a knife.
Ready cabbage rolls are stewed according to the usual scheme, although it takes at least half the time to cook.
Articles on this topic:
“Parental home, the beginning of the beginning, you are a reliable pier in my life” is sung in a famous song, and this is absolutely true. No matter what happens to us, no matter what sharp turns our life makes, we can always return to our mother in our home and feel like a little girl, curl up next to her and any of our problems fade into the background.
And I am no exception, and the most comfortable place on Earth for me is my mom's house. I must say that the place where it is located is amazing. The house is located on the territory of a nursery, where seedlings of flowers, trees and shrubs have been grown since ancient times, which then disperse throughout the Crimea and beyond. From early spring to late autumn, there is a lot of greenery and flowers around.
And there is always beauty around mom. In my mother's garden and in the garden, everything blooms, everything grows, everything bears fruit!
Strawberries that bear fruit from spring to frost.
And my mom is beautiful too!And how does she cook? Since childhood, I love her cabbage rolls, which she makes in a very special way. If you have already read the recipe, then you are already convinced of this.
Mom's house is the best place in the world, not only for me, but for our entire extended family and our friends. We are always happy to come to visit, celebrate holidays. And what kind of Christmas tree do we decorate in the yard for the New Year to the delight of children!
By the way, my mother is a rich grandmother. She already has six grandchildren! And I'm sure that in the years to come, all her grandchildren will be able to admit, as I do now, that their grandmother's house is the best place in the world!
Help yourself!
