Probably not every housewife knows how to cook delicious cabbage rolls with meat and rice in a saucepan. I offer a detailed master class in which I will tell you about all the intricacies of cooking. The recipe is quite simple, consists of the most affordable products, and the result is very tasty and satisfying. Stuffed cabbage rolls can be prepared both for every day and for the holiday table as a hot dish. This recipe is also suitable for preparing for future use - make semi-finished products and freeze. And when you want to cook them, just take them out and simmer the cabbage rolls in a saucepan.
TIME: 1 hour 40 min.
Easy
Servings: 8
Ingredients
- white cabbage - 1 fork;
- raw rice – 1 tbsp.;
- minced meat - 700 g;
- onions - 2 pcs.;
- carrots - 2 pcs.;
- tomato paste - 100 g;
- sunflower oil - 50 g;
- salt - to taste;
- ground black pepper - to taste;
- bay leaf - 2 pcs.
Preparation
To prepare, you will need high-quality late-grade white cabbage. It should be dense, but not too hard, so that the leaves can easily separate from each other during the cooking process. Take a medium-sized head of cabbage, since a large fork produces very large pieces. Place it in a large pot of boiling salted water. It is advisable that the liquid covers the cabbage leaves to the base. Prick the head of cabbage with a fork and hold it with your hand. With your other hand, trim the leaves at the top. Carefully, one after another, separate each leaf and boil for 3-5 minutes. Do not pour out the cabbage broth.
Remove from boiling water one at a time and place in a colander. Rinse in cool water and cut off the rough part.
Sort the rice if necessary. Cereals for cabbage rolls are suitable for any type - round, long-grain or steamed. Boil a large amount of water. Add washed rice. Stirring, bring to a boil. Boil for 5-8 minutes so that the grains become a little softer (if you use steamed rice, cook for about 15 minutes). Turn off the heat, cover with a lid and leave the rice to swell for 10 minutes.
Peel the large onion and cut into small pieces. Fry in hot oil until soft.
Wash and remove the skins from the carrots. Grind on a coarse grater. Add to onions. Cook over medium heat until both vegetables soften.
Add tomato paste. Its quantity can be adjusted to your taste. Stir and fry for about five minutes, stirring occasionally with a spatula. Instead of tomato paste, you can use fresh fleshy tomato puree.
After 10 minutes, place the swollen rice in a sieve and rinse with cold water. Shake to remove all liquid.
Add minced meat to the rice, which you can buy ready-made or cook at home from fresh meat. You can use chicken, beef or pork. Just choose not lean pieces, but those with fat, so that the cabbage rolls are juicy. You can also take a mixture of different types of meat, for example, a lean piece of beef or chicken and raw fat from pork. Mix thoroughly.
Adjust the ratio of meat and rice in cabbage rolls to your taste. The most delicious dish is obtained if you take boiled rice and minced meat in equal proportions. To make the dish more budget-friendly, you can use 1 part rice and 0.7-0.8 parts minced meat. Many people like the opposite combination, when there is a little more meat than boiled rice. And don’t forget to use onions, it will make the cabbage rolls more juicy.
Add a smaller portion of fried vegetables in tomato to the rice mixture. Stir. Season with ground pepper and salt. Choose the spices you like best. For example, you can use nutmeg, ginger or mustard. An ideal option for dishes with rice is natural saffron or turmeric. But this spice must first be infused in boiling water.
Cut the rest of the cabbage, which will not make cabbage rolls, randomly and place it on the bottom of the pan.
Place some of the filling on the narrow edge of the cooked sheet, cover with the sides and wrap in a roll or envelope.
Place all the ingredients in the prepared pan.
Distribute remaining roasted vegetables. Add salt and pepper to taste. Add bay leaves. Pour cabbage broth or plain water. Send it to the fire. After boiling, cook for about 40-60 minutes so that the cabbage preparations can be pierced with a toothpick without much effort. You can speed up the cooking process by covering the pan with a lid, but not tightly.
Delicious cabbage rolls with meat and rice in tomato sauce are ready.
Serve them with stewed vegetables that were prepared together with cabbage rolls. This will be a side dish for them. Bon appetit!
Stuffed cabbage rolls with chicken and rice
The recipe for cabbage rolls is universal. In this magnificent dish, meat is served with a vegetable side dish. You can prepare cabbage rolls for your family as an everyday dish, or offer cabbage rolls as a wonderful and satisfying snack on the holiday table. There are many different recipes for cabbage rolls. Here is one of them: cabbage rolls with chicken fillet, rice and vegetables. Minced chicken makes the cabbage rolls very tender and soft.
Products:
- minced chicken - 500 g;
- rice – 1/2 cup;
- carrots - 1-2 pcs.;
- onion - 1 pc.;
- cabbage - 1 head (medium);
- tomato juice - 400-500 ml;
- laurel leaves - 2 pcs.;
- ground pepper;
- refined oil;
- salt.
Time: 90 min.
Yield: 6 servings.
I work on the cabbage right away so that by the time the filling is wrapped in its leaves, the boiled cabbage leaves have time to cool. For cabbage rolls, I bought a neat, small forkful of cabbage in advance. I choose a head of cabbage such that the cabbage leaves are thin and do not sit very tightly on the head. After washing the cabbage forks, I cut its top leaf at the base of the growth with a knife. Carefully, so that the leaf does not burst, I remove it from the cabbage fork. When removing a sheet, I first turn it lightly with my hand so that it moves a little. And then I take it off. I remove the subsequent leaves from the cabbage in the same way. Then I blanch the cabbage leaves in water until they are soft. When removing cabbage leaves from boiling water, you need to take into account that they will soften a little while cooling.
Now I cook rice in water in a ratio of 1 to 2, i.e. 1/2 tbsp. I take 1 tbsp of rice. water. I don't salt the water. Boil over low heat until the water is completely absorbed by the rice. Then I remove the rice from the heat and let it cool.
While the rice is cooking, I grind the chicken fillet through a meat grinder.
Then finely chop a large onion. I send the onions in a frying pan to the stove, after pouring a spoonful of refined oil into the frying pan. Meanwhile, I prepare the carrots.
I choose the largest carrots for cabbage rolls. If the carrot is not large enough, then I take a couple, and sometimes three carrots. You need to grate a lot of carrots, because part of the fried vegetables will go into the filling, and I add the second part of the fried vegetables to the gravy for cabbage rolls. I peel the carrots, wash them and grate them.
I send the grated carrots to fry along with the onions. I pour the roasted vegetables into a plate to cool.
I mix the ingredients of the filling: minced chicken, rice and some of the fried vegetables. Add salt and ground pepper and stir. By this time the cabbage leaves had cooled down. I cut thick cuttings from the leaves at their base. Then I put 1.5 tablespoons of filling into each sheet.
I roll the cabbage leaves with the filling into an envelope.
I place the cabbage envelopes with minced meat, seam side down, so that they do not unravel.
Stuffed cabbage rolls should be fried in a frying pan with the addition of refined oil. Fried cabbage will give the dish a pleasant color and aroma.
Place the fried cabbage rolls tightly into the pan. I pour the prepared sauce over them. I prepare it like this: add fried carrots and onions to tomato juice, mix the tomato with the roast. My tomato juice is homemade and thick. I dilute it with a little water. Now I add ground pepper and add salt to my taste. I taste the gravy. If the gravy is not sweet enough, I add a pinch of sugar. I pour this gravy over the cabbage rolls. The gravy should completely cover the cabbage rolls in the pan. I add bay leaf to the pan. I put the pan of cabbage rolls on the stove. When the gravy in the cabbage rolls boils, I close the pan with a lid. Simmer the cabbage rolls over low heat for 30 minutes. Then I turn off the heat and let the cabbage rolls brew for another ten minutes.
And now the cabbage rolls with rice and meat are infused, I put them on plates. Be sure to pour a few spoons of sauce on top of the cabbage rolls on top of the plate. You can also flavor the cabbage rolls with sour cream.
Cabbage leaves for cabbage rolls can be prepared not only in a pan, but also in the microwave.
Step-by-step instructions will be as follows:
- remove unusable leaves from the head of cabbage, rinse it and dry it;
- Use deep cuts of a knife to remove the stalk;
- place the head of cabbage in a special glass bowl and microwave;
- at maximum power, keep the product there for 10-15 minutes;
- remove and let cool, then form the leaves into cabbage rolls and cook in the usual way.
Adviсe
- The sauce for stewing cabbage rolls can be prepared not only with tomato, but also with sour cream or tomato-sour cream.
- For the first option, take a mixture of sour cream of any fat content, spices, chopped herbs and salt. Pour this sauce over the preparations before stewing. Add hot water or stock to cover items for even cooking. Stuffed cabbage rolls with rice and meat in sour cream sauce have a creamy flavor, are soft and tender in consistency.
- To prepare tomato-sour cream sauce, mix tomato juice (paste or puree) with sour cream in approximately equal proportions.
Favorite cabbage rolls! I cook them in different ways: with chicken and oatmeal, with pork and buckwheat, with millet and mixed minced meat, with mushrooms or even fish, in the oven, frying pan, saucepan, slow cooker, in tomato, sour cream or other sauce. This way you never get tired of cabbage rolls. In this step-by-step recipe, I will show you how to cook cabbage rolls with a classic filling of meat and rice in a saucepan, in sour cream and tomato sauce.
So, to prepare cabbage rolls in a saucepan, prepare: minced pork, round rice, onion, vegetable oil, salt, ground pepper, water, tomato paste, sour cream, white cabbage. Boil the rice in salted water until half cooked and combine it with the minced pork. Cut the onion into cubes and fry in vegetable oil.
Add the onion to the minced rice, add salt and ground pepper and stir. The stuffing for cabbage rolls is ready.
Now prepare the cabbage leaves for the cabbage rolls. To do this, boil a whole head of cabbage in plenty of water, gradually removing the soft outer leaves. Cut off thickenings from the softened leaves and, placing a spoonful of meat filling with rice on each leaf, wrap the cabbage rolls with closed rolls.
Place the cabbage rolls in a saucepan.
For the sauce, combine: tomato paste, sour cream, salt and boiling water. Stir the sauce until smooth.
Pour the prepared sauce over the cabbage rolls and let the sauce boil over high heat.
Then simmer the cabbage rolls over low heat under the lid until cooked. Always test the top cabbage roll for doneness - if the cabbage is soft and a fork fits into it easily, effortlessly, then the bottom cabbage rolls will be 100% ready. The time for stewing cabbage rolls is different each time, it all depends on the cabbage. But in any case, you need to simmer the cabbage rolls in a pan for at least 30 minutes.
Stuffed cabbage rolls are a traditional Eastern European dish, ideal for both a regular family dinner and a chic holiday table. It is made from cabbage or grape leaves, in which a wide variety of fillings are wrapped. But their most common option turned out to be cabbage rolls with meat and rice, complemented by white vegetables.
In order for the dish to turn out tasty and appetizing in appearance, you should be especially careful when selecting products for it. This is especially true for cabbage.
A miniature head of cabbage is ideal for cabbage rolls, the leaves of which are not too tightly adjacent to each other.
Regardless of the recipe chosen, it is very important to properly prepare the cabbage for further formation of cabbage rolls.
For this:
- The stalk is separated from the head of cabbage (carefully using a sharp knife);
- The vegetable is immersed in boiling water and after five minutes removed from the heat along with the pan;
- Keep the cabbage in a container with water until it cools completely;
- The head of cabbage is disassembled into individual leaves.
If the petioles of the leaves turn out to be too hard and thick, they need to be crushed thoroughly. The easiest way to do this is with a meat hammer.
A variety of spices are an essential component of this dish. For example, dried oregano, bay leaf, basil and ground black pepper. This list can be changed and supplemented to suit your own taste.
Minced meat is an important part of cabbage rolls. Therefore, it is necessary to prepare it tasty and correctly. There are two main options for the meat component for the filling.
The first one is made from chicken fillet. It is also worth taking a small amount of skin for the minced meat so that it does not turn out too bland. But you should not add salt and spices to this product. The fillet along with the skin is twisted through a meat grinder or crushed with a blender. You can also add 1 small white onion to the mixture. For 6 chicken fillets, 2 skins will be enough.
The second option is prepared from pork and beef in equal quantities. It is best to choose the flesh from the shoulders, sirloin, brisket and neck. If very fatty pork is used to prepare minced meat, then beef, on the contrary, can be lean. You should not add onions to this version of minced cabbage rolls with rice when chopping.
Stuffed cabbage rolls with meat and rice - a classic recipe
The classic recipe is the simplest and most accessible. It will appeal to both children and adults. The main thing is not to skimp on your favorite spices. In addition to seasonings in the form of ground black pepper and bay leaf, the following ingredients are added to the dish: 1.5 kg. cabbage, 1 kg. minced meat, 2 pcs. onions and carrots, 1 chicken egg, 3 tbsp. spoons of tomato paste or ketchup without additives, 200 gr. fat sour cream.
As for spices, the easiest way is to buy a ready-made mixture “For cabbage rolls” or find the ideal combinations for yourself through experimentation.
Step-by-step preparation steps:
- Rice is boiled until half cooked in unsalted water.
- Carrots and onions are finely chopped and fried until golden brown in any vegetable oil.
- Semi-finished chilled rice is mixed with vegetables, minced meat, raw egg, salt and spices.
- The filling is laid out on a pre-prepared cabbage leaf, after which the latter is folded into a neat envelope.
- All that remains is to take care of the sauce: sour cream is diluted with water and mixed with tomato paste, seasoned with spices, after which bay leaves are added.
- The mixture is boiled for 5-7 minutes, then it is poured into a pan, into which the cabbage rolls are also carefully placed. The cabbage envelopes should be completely covered with sauce.
Cooking time for cabbage rolls may vary depending on the type of cabbage. But on average, the dish requires simmering from 40 to 90 minutes. It should be served after sprinkling it with finely chopped fresh herbs.
Stuffed cabbage rolls recipe in the oven
Few housewives know that cabbage rolls can also be cooked in the oven. This method turns out to be faster, and, in addition, allows the products to retain their benefits, rich taste and reduce calorie content as much as possible. Baking cabbage rolls should be chosen if the dish is planned to be served at the holiday table. Minced chicken meat (1 kg.) is perfect for this version of the popular discussed treat. In addition to it, you will need to prepare 1 medium head of cabbage, 300 gr. champignons, a couple of onions and the same amount of carrots, 300 gr. rice, 2 eggs, 500 ml. heavy cream (at least 20%), 3-4 cloves of garlic (can be replaced with a granulated product), 2 tbsp. tomato paste, spices, salt.
- Rice is boiled in plenty of water until tender.
- In a frying pan, thoroughly fry chopped white onion, garlic, carrots and chopped champignons in any vegetable oil with spices.
- When all the ingredients are prepared, you can add vegetables, meat and mushrooms to the rice, salt and pepper them, and then put the cabbage roll filling on a cabbage leaf, folding it into an envelope.
- All that remains is to carefully place the future treat on a deep baking sheet thoroughly greased with oil or fat or in any convenient form. They are topped with a mixture of heavy cream and tomato paste. If granulated garlic is used, then you can add it to the dish at this stage.
Stuffed cabbage rolls are cooked in an oven preheated to 180 degrees for at least 40 minutes. You can serve them to the table after garnishing them with herbs, as well as slices of fresh or canned vegetables (tomatoes, cucumbers, sweet bell peppers).
Stuffed cabbage rolls with meat and rice in a slow cooker
This recipe will allow every housewife to significantly save time spent in the kitchen. A woman will be able to safely do other things without worrying about whether the dish placed on the fire is burning. In addition, cabbage rolls in a slow cooker always turn out very soft and tender. To prepare them you need to take 1 head of cabbage, 500 g. minced meat, 250 gr. white rice, 1 carrot, 3-4 garlic cloves, 100 gr. sour cream and 50 gr. tomato paste.
- Water is poured into the bowl of the device, salt is added, and then rice. In the “Steaming” mode, you need to set the time 2 times shorter than the standard one so that the cereal is half-cooked.
- After rice, the container is rinsed, grated carrots and chopped garlic are placed in it. In the “Frying” mode, vegetables are cooked until soft.
- Now the carrots, garlic, rice and minced meat are thoroughly mixed, tomato paste, salt and spices are added to them. The filling is placed on prepared cabbage leaves, which need to be rolled into envelopes.
- Rice is boiled until half cooked in salted water.
- Chopped carrots and onions are fried in vegetable oil (you can even take olive or walnut oil).
- The prepared ingredients are mixed with raw minced meat, and the filling is wrapped in cabbage leaves.
- Stuffed cabbage rolls are fried in a frying pan on both sides until golden brown.
- Now similar actions are performed with flour. It is fried until golden brown and filled with sour cream and water.
- As soon as the filling thickens, put cabbage rolls in it and leave on low heat for about 20 minutes.
It is in the frying pan that housewives most often cook cabbage rolls. To add originality to this dish, it is worth complementing it with an unusual filling of homemade sour cream (200 g) and flour (2 tbsp). In addition to these ingredients, you will need to take the following: 1 kg. white cabbage, 400 gr. minced meat, 100 gr. white rice, onions and carrots in equal quantities (2 pieces each), spices, salt, oil.
As noted above, thick homemade sour cream is best suited for this recipe. Then the dish will turn out especially satisfying and tasty.
Stuffed cabbage rolls are a treat of Russian and Ukrainian cuisine, but the dish is so popular that it is prepared in many countries, but in different ways.
So, cabbage rolls consist of 3 components:
- Stuffing. The traditional filling is minced meat with boiled rice, but many chefs have varied the taste with vegetables, herbs, mushrooms, and cheese.
— Properly prepared cabbage, which should be soft and elastic.
- Sauce or gravy. The traditional gravy is tomato-vegetable. Again, its taste can be diversified with the help of cream, sour cream, broth, spices, herbs and other products.
Recipe 1: Cabbage rolls with meat “Traditional”
Traditional cabbage rolls are coarsely ground minced meat with rice, wrapped in cabbage and stewed in tomato and vegetable sauce. Cabbage rolls with minced meat are a juicy and satisfying dish, but many of us refuse to cook them, the reason is a labor-intensive and lengthy process. The advantage of cabbage rolls prepared according to this recipe is that semi-finished products can be stored in the freezer for 1-1.5 months.
Required ingredients:
flat head of white cabbage - 1 large piece;
- minced pork (coarsely ground) - 500 grams;
- minced beef (coarsely ground) - 500 grams;
— onions - 3 pieces;
— rice - 1 glass;
— carrots - 1 piece;
— tomatoes in their own juice — 400 grams;
- salt, peppers (ground, peas), bay leaf, vegetable oil.
Cooking method:
Preparatory stage:
— The onion is finely chopped, the carrots are grated.
Preparation of minced meat:
In one container, mix two types of minced meat, onions (2 heads), rice, ground pepper, salt. The ingredients are thoroughly mixed.
Preparation of tomato-vegetable gravy:
Onions (1 piece) and carrots are fried in vegetable oil. After 5 minutes, add tomatoes in their own juice, crushed with a fork, spices and bay leaves.
Heat treatment:
The bottom of the pan is covered with raw cabbage, then cabbage rolls are placed, and tomato and vegetable sauce is poured on top. The cabbage rolls are stewed over medium heat for 30-35 minutes.
Recipe 2: Cabbage rolls with meat “Spring”
These meat cabbage rolls got their name “Spring” for a reason. The fact is that the minced meat is wrapped in young cabbage. The dish cooks faster and has a more delicate taste.
Required ingredients:
— young cabbage - 1 head (large);
- minced pork and beef (coarsely ground) - 500 grams;
- rice - 0.5 cups;
— carrots - 1 piece;
— tomatoes - 3 pieces;
— onion - 1 piece;
- garlic - 3 cloves;
- parsley - 1 bunch.
Ingredients for filling:
broth - 500 milliliters;
ketchup - 2 tablespoons;
sour cream - 4 tablespoons;
vegetable oil, pepper, salt.
Cooking method:
Preparatory stage:
— Young cabbage is easy to disassemble, so the leaves are immersed in salted boiling water for 1-1.5 minutes. The thick veins at the base of the cooled leaves are cut off.
- Rice is boiled until half cooked - al dente.
— The onion is finely chopped, the carrots are grated. Vegetables are simmered in vegetable fat until soft.
— Parsley, garlic are finely chopped, tomatoes without skins are crushed in a blender.
Preparation of minced meat:
In one container, mix minced pork and beef, rice, fried carrots and onions, herbs, tomatoes and spices. The ingredients are thoroughly mixed.
Forming cabbage rolls: minced meat (1-1.5 tablespoons) is laid out on the prepared cabbage leaf. The cabbage is wrapped in an envelope.
Preparation of the filling: combine sour cream, ketchup, broth and spices in one container.
Heat treatment:
Cabbage envelopes are fried in vegetable fat and placed in a duck pot. The cabbage rolls are filled with filling so that they are barely covered. Cabbage envelopes are stewed for 30 minutes over medium heat.
The finished dish is presented to guests with sour cream and herbs. Bon appetit everyone!
Recipe 3: Stuffed cabbage rolls with meat “Lung”
Stuffed cabbage rolls prepared according to this recipe are lighter, since minced pork and beef are replaced with chicken, which is considered easily digestible and practically dietary.
Required ingredients:
- flat head of white cabbage - 1 piece (large);
- minced chicken (coarsely ground) - 500 grams;
— rice - 1 glass;
— carrots - 1 piece;
— tomatoes - 3 pieces;
— onion - 1 piece;
- garlic - 2 cloves;
- herbs, salt, pepper, vegetable oil.
Ingredients for filling:
- tomato paste - 2 tablespoons;
- sour cream - 200 grams;
— tomatoes - 2 pieces;
- rosemary - several sprigs.
Step-by-step plan for preparing “Light” meat cabbage rolls.
Preparatory stage:
— Onions, herbs, garlic are finely chopped, carrots are chopped on a grater, tomatoes without skin are crushed in a blender. Vegetables are simmered in vegetable fat until soft.
- Rice is boiled until half cooked - al dente.
— The cabbage leaf should be elastic and durable. To do this, cabbage without the stalk is placed in a large saucepan with salted boiling water. Cooking continues until the top leaves come off easily. The thick veins at the base of the cooled leaves are cut off.
Preparation of minced meat:
In one container, mix minced chicken, rice, fried carrots with onions and tomatoes, herbs and spices. The ingredients are thoroughly mixed.
Forming cabbage rolls: minced meat (1-1.5 tablespoons) is laid out on the prepared cabbage leaf. The cabbage is wrapped in an envelope.
Preparation of the filling: combine sour cream, ketchup, tomatoes, chopped in a blender, spices and rosemary in one container. The ingredients are poured into a saucepan and brought to a boil.
Heat treatment:
The bottom of the pan is covered with raw cabbage, then the cabbage rolls are placed, and the filling is poured on top. The cabbage rolls are stewed over medium heat for 35-40 minutes.
The finished dish is served with the gravy in which they were stewed or with sour cream. Bon appetit, everyone!
To make the stuffing in cabbage rolls tastier, it is prepared from several types of minced meat, and it is better if the minced meat is coarsely ground.
To make the cabbage for cabbage rolls tender, it is boiled, the veins are removed from the leaves, and then the shaped cabbage roll (envelope) is fried in vegetable fat and stewed in sauce until the meat is cooked.
If you love meat and vegetables, then this dish seems to have been written for you. It takes time, but requires almost no skills, so we can confidently say that even a child can handle it.
Since the main ingredients in today's dish will be cabbage and minced meat, it would be wise to tell you how to choose the right products. Don't worry, nothing complicated. It's just important to be careful.
When choosing cabbage, you need to pay attention to its appearance. The leaves should be soft green and always even in color (we are considering the option of white cabbage). There cannot be holes like those from caterpillar tracks. There should be no stains, bumps or darkening either.
When buying minced meat, it is also important to evaluate the color of the product. It must match. That is, minced chicken should be soft pink, veal or beef minced should be deep red, burgundy, and pork minced pink. If the product is gray in color and there is a pool of blood underneath it, there is no need to buy it. You can also touch the minced meat through the bag; it should be tender and homogeneous.
Classic cabbage rolls with rice and minced meat
Cooking time
calorie content per 100 grams
The classics have always been and will be in fashion, so you shouldn’t give up recipes like this. Everything here is the same as it was with our grandmothers, which means it’s very tasty.
How to cook:
Tip: you can choose any meat you like: pork, veal, chicken, beef, turkey, lamb and so on.
This type of minced meat is considered the most tender, and therefore light, dietary. To be convinced of this, you will have to try cooking this dish.
How long is it - 2 hours and 10 minutes.
What is the calorie content - 78 calories.
How to cook:
- Wash the fillet, cut off all excess and cut into cubes;
- Wash root vegetables in the form of two onions and carrots, having previously peeled them;
- Chop the onion into cubes with a sharp knife and the carrots with a grater;
- Add half the onion to the fillet and grind them together through a meat grinder;
- Add spices to taste and mix by hand;
- Heat a frying pan with one tablespoon of oil and add half the carrots;
- When the carrots become soft, add them to the minced meat;
- First, rinse the rice thoroughly until the water becomes clear;
- Fill it with water and place on the stove until it boils;
- After this, cover with a lid and cook until half cooked over low heat;
- It will take no more than ten minutes;
- Add rice to the minced meat and carrots, add two tablespoons of tomato paste and one tablespoon of vegetable oil;
- Mix the minced meat thoroughly by hand until all components are combined;
- Wash the cabbage, remove the top leaves and cut the stalk with a sharp knife;
- Place forks in a saucepan, add water and turn on gas;
- Bring to a boil and cook for five minutes until the top leaves are soft;
- After this, remove the cabbage and remove the leaves. When this becomes difficult, return the cabbage to the water to soften the top leaves again;
- Cut off the thick parts from each leaf and fill them with filling;
- Roll up the cabbage rolls and place tightly in a deep saucepan or saucepan;
- Pour the remaining oil into the frying pan, add onions and carrots;
- Add tomato paste, spices and simmer for ten minutes when it boils;
- Pour broth over the cabbage rolls, place the resulting frying from the frying pan on top;
- Peel the garlic, press through a press and place on top to fry;
- Cover with a lid and bring to a boil, cook for forty minutes;
- After this, pour sour cream on top and return to gas for another twenty minutes.
Tip: instead of sour cream, you can pour cream over the cabbage rolls, it will turn out no less tasty.
Another easy recipe for a famous and popular dish. Are you ready to write down the recipe to surprise your family?
How long is it - 2 hours and 25 minutes.
What is the calorie content - 94 calories.
How to cook:
- Separate the cabbage into leaves, wash them and set aside;
- Bring a pan of water to a boil, put leaves in it;
- Cook for a minute, then remove and cool;
- Cut the cuttings with a knife and the shell of the cabbage rolls is ready;
- Wash the meat, remove excess fat using a knife;
- Cut into pieces and grind into minced meat using a meat grinder;
- Rinse the rice, fill it with water and place on the stove;
- When the water boils, cover with a lid and cook for no longer than ten minutes;
- After cooking, the rice must be cooled;
- Peel the onion, wash it and chop it into cubes;
- Heat two tablespoons of oil, add half the onion;
- Simmer it for ten minutes;
- Add the minced meat and cook it together with the onion, stirring;
- Five minutes after the start of cooking, add spices and stir;
- Fry for another five minutes, then close the lid and cook the minced meat for twenty minutes;
- After this, pour rice into the frying pan and stir;
- Cover with a lid and cook for another ten minutes;
- Cool the filling, and then fill the cabbage leaves with the resulting mass;
- Fold into an envelope and place the cabbage rolls in the pan;
- Pour three more tablespoons of oil into the pan and fry until golden brown on all sides;
- Heat another frying pan with the remaining oil;
- Add the remaining onions and carrots, which have already been washed, peeled and grated;
- Add spices to taste and a little sugar;
- Add tomato juice to soft root vegetables;
- Pour in a little water and cover with a lid for ten minutes;
- Pour the resulting mixture over the cabbage rolls and cook for at least half an hour.
Tip: Instead of tomato juice, you can use fresh tomatoes or tomato paste.
It’s unlikely that you’ve ever cooked cabbage rolls in a frying pan. If we are right, then quickly start the recipe. You'll be surprised at how delicious it is.
How long is it - 1 hour and 55 minutes.
What is the calorie content - 156 calories.
How to cook:
- Rinse the rice from starch until transparent and add water again;
- Place it on gas and bring to a boil to cook until half cooked;
- At the end of cooking, cover it with a lid and set aside;
- Peel the onions along with the carrots and be sure to rinse the root vegetables;
- Cut the first into small cubes, and grate the second;
- Pour oil into the pan and let it heat up;
- Add onions and carrots to soften them;
- Place the minced meat in a deep bowl and set aside;
- When the root vegetables are ready, transfer half of the roast to the minced meat, add rice there;
- Mix the mixture with your hands so that everything is evenly distributed;
- Disassemble the cabbage into sheets and set aside;
- Bring a small saucepan of water to a boil;
- Drop sheets one at a time until soft, then remove with a fork. This will take about a minute per leaf;
- After this, remove all hard strips from the cabbage leaves;
- Place the prepared filling and roll the cabbage rolls into an envelope;
- Place all the finished envelopes on a baking sheet;
- Wash the tomatoes, remove the green parts and cut into cubes;
- Peel and chop the garlic using a press;
- Add both ingredients to the root vegetables in the pan;
- Turn on the gas and bring to a boil, simmer for five minutes;
- After this, add sour cream and cook for at least another ten minutes;
- Pour the resulting mixture over the cabbage rolls and place in the oven for 40 minutes at 180 Celsius.
Tip: if the size of the pan allows, you can boil more cabbage leaves at a time.
Use large or medium-sized cabbage heads so you get large leaves. It will be very difficult to wrap the filling in small leaves.
The younger the cabbage forks, the more tender its leaves will be, so you can choose by age. Or you will have to boil the leaves.
As a sauce, you can use not only tomato paste with water, but also tomato juice. You can also use cream together with the sour cream to make the sauce thicker and denser.
Have you tried all four recipes yet? Still no? Then quickly write down the ingredients, go shopping and get started. After all, once you try it, you will regret that you didn’t do it earlier.
