How to cook different types of cabbage rolls recipe. Sauce for pigeons. Sarma with meat and rice in grape leaves

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. In Asian and Oriental cuisine, dolma is prepared - meat wrapped in grape leaves, in Ukraine corn grits, buckwheat and pork cracklings are added to cabbage rolls, 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, white cabbage is also obtained delicious cabbage rolls, 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 stalk 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 is 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 the lean version, the meat is completely replaced with mushrooms. You can add fragrant spices that you like to the filling - 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 in 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, air grill and steamed, but it is best to bake them in the oven in cream sauce with a piece of butter - so they turn out 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. Oriental style sauce 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 brown, add 3 finely chopped tomatoes with pre-skinned, 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. wish Bon appetit and culinary inspiration!

Cabbage is, in fact, one of the main problems in the preparation of cabbage rolls. It breaks, breaks, unfolds, chews with difficulty ... To avoid all this, you need to choose young heads of soft varieties. It is better to give preference to gentle green cabbage, the leaves of which are more plastic: white varieties are hard, coarse and fibrous.

The top, coarsest leaves should not be used. The rest must be carefully cut off and boiled in salted water for a couple of minutes.

If you still use old cabbage, take a small head. Remove the stalk from it with a knife and boil it whole, periodically removing the leaves.

Rough and thick parts of the sheet can also be additionally beaten off with a hammer or rolling pin. Just do it carefully so that the cabbage does not tear.

Properly prepared leaves become translucent, while remaining whole and elastic.

How to prepare the stuffing

Traditional option

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The classic filling includes two main ingredients: meat and. For cabbage rolls, minced beef, pork or lamb is suitable. But it is better to mix two types of meat in equal proportions. For example, pork with beef, chicken or turkey.

Rice is added to the filling already in a semi-boiled state. For three parts of meat, one part of the cereal is enough.

By the way, rice in stuffed cabbage can be replaced with buckwheat or any other cereal.

TO meat stuffing it’s also a good idea to add onions, garlic and herbs: this way the cabbage rolls will be juicier. Of course, it needs to be salted and peppered a little. You can season with other spices - to your taste.

The filling must be mixed well and beat off, like. Then it will be even more tender.

Lean option

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Meat in cabbage rolls can be replaced with mushrooms, vegetables, or both at once. Here is a generic version.

Ingredients

• 150–200 g of rice;
• 500 g of mushrooms: champignons, oyster mushrooms or wild mushrooms;
• 1 large onion;
• 2 carrots;
• salt, pepper - to taste.

Cooking

Boil rice until half cooked. Fry the mushrooms, onions and carrots in oil. Add them to the rice, salt and pepper and mix well.

How to roll cabbage rolls

Cabbage rolls can be rolled up in three different ways: cones, rolls or envelopes. The video below shows each of them.

If you are afraid that the cabbage rolls will still fall apart during the cooking process, fasten them with toothpicks or threads. It is also better to quickly fry cabbage rolls in a pan before boiling or stewing: this way the chances that they will open will also decrease significantly.

How to cook cabbage rolls

The dish can be stewed or boiled in a heavy-bottomed pot over low heat, or baked in the oven at 160-180°C. In all cases, the cooking time is 40-50 minutes.

The easiest way is to boil cabbage rolls in water or broth, but they will be tastier and more tender if cooked in sauce. In this capacity, tomato or pomegranate juice, kefir with herbs or cream with thick yogurt can act. Here are a few more simple delicious options sauce.

Tomato sauce with white wine

Ingredients

• 1 carrot;
• 1 medium onion;
• vegetable oil- for frying;
• 2 tablespoons of tomato paste;
• salt, ground black pepper - to taste;
• 1 sprig rosemary
• 1 cup dry.

Cooking

Fry the grated carrots and medium-sized chopped onion until golden brown. Add tomato paste, fry for another two minutes, then salt and season with spices. Pour wine over vegetables, bring to a boil and simmer for another 10 minutes.

sour cream sauce

Ingredients

• 1 glass of sour cream;
• 1 tablespoon flour;
• 2 cloves of garlic;
• 1 teaspoon dry basil;
• salt - to taste;
• 2 bay leaves.

Cooking

In a separate bowl, mix sour cream, flour, chopped garlic and basil. Put the sauce in a container in which the cabbage rolls are already located, pour water on top so that it covers them by 1 cm. Salt and cook the dish in the way you have chosen. After half an hour, add the bay leaf.

Important: the sauce should always cover the cabbage rolls a little. If the suggested volume is not enough, increase the dosage or simply add water.

How to cook lazy cabbage rolls

If all the steps above seem too long and complicated for you, there is always an alternative - lazy cabbage rolls. In this case, you just need to finely chop the fresh cabbage and mix it with the filling. Otherwise, they are prepared in the same way as usual.

Do you have a favorite blueberry recipe? Share it in the comments.

Stuffed cabbage is the perfect combination of meat and vegetables. The dish comes out incredibly juicy, tender, fragrant and very tasty. We will tell you how to cook cabbage rolls.

You will need:

• meat - 1 kg;
• tomato paste - 90 gr;
• rice - 185 gr;
• salt to taste;
• two bulbs;
• cabbage - 2 heads;
• sunflower oil - 25 ml;
• carrots - 2 pcs.;
• ground pepper taste.

Step by step preparation:

1. Remove the top unwanted leaves from the cabbage forks. We lower the head of cabbage into boiling water for 3 minutes. The cabbage should become soft, but do not overcook, otherwise its leaves will spread.
2. Carefully remove the leaves from the boiled fork. They shouldn't break.
3. We make minced meat from meat: cut it into pieces and pass it through a meat grinder along with slices of peeled onions.
4. Pour the washed rice into a saucepan with water and cook until it is half cooked. It shouldn't turn into mush. Put the rice in the bowl.
5. Two carrots are peeled and processed on a grater.
6. We pass it in oil and put it in the minced meat mixture.
7. Add dry ingredients and mix well.
8. straightening cabbage leaf. With a tablespoon, put the minced meat in its middle.
9. Roll up the sheet.
10. When the required number of cabbage rolls is typed, put them on the bottom of the pan with the seam down.
11. Pour water into the bowl, add tomato paste to it.
12. Pour the resulting mixture over the cabbage rolls.
13. As soon as the dish boils, put on the fire to a minimum and cook for 40 minutes. Bon Appetit!

How to quickly cook with Chinese cabbage?

Diversify the taste of the usual dish with a new ingredient - Chinese cabbage.

What to take:

• salt - 5 gr;
• minced meat - 0.7 kg;
• two carrots;
• spices - 10 gr;
• head of Chinese cabbage;
• oil for frying;
• round rice - 90 gr.

How to make cabbage rolls with minced meat and rice:

1. Parsing chinese cabbage on the leaves.
2. Fold ten leaves in a non-metallic container and send to the microwave for heat treatment. Set a timer for 5 minutes.
3. Boil rice in a saucepan until half cooked.
4. Pour the rice mixture into minced meat, salt and add pepper.
5. Pass the grated carrots in a frying pan until it gives juice.
6. Salt the leaves slightly, spread the filling of meat and rice on them.
7. Roll the leaves into a tube, pick up the edges inside.
8. Put the fried carrots on the bottom of the pan.
9. Place cabbage rolls on top.
10. Fill the dish with water, add a pinch of salt.
11. Simmer with the lid closed for one hour.

Recipe for multicooker

Required products:

• sour cream - 40 gr;
• rice - 95 gr;
• two carrots;
• black pepper to taste;
• minced pork - 0.7 kg;
• one leaf of lavrushka;
• onions - 2 pcs.;
• cabbage - 1 fork;
• tomato sauce- 40 gr;
• salt to taste.

Cooking cabbage rolls in a slow cooker:

1. We load the cabbage head washed and peeled from old leaves into a saucepan and cook for 15 minutes.
2. We carefully sort out the softened cabbage and fold the leaves.
3. Our stuffing is already ready. It remains to rub the onion on a grater, add to the minced meat and mix.
4. Pour in the same salt, washed rice and ground pepper.
5. We start the leaves that have turned out to be a homogeneous mass, fold them in the form of envelopes.
6. We have one onion and two carrots left. Wash them, remove the skin and grind them with a grater.
7. Pour sunflower oil into the slow cooker and pass the vegetables on the “Frying” program until a golden hue appears. Turn off the fry mode.
8. Lay out the second layer of cabbage rolls,
9. Separately, mix the tomato sauce, 200 milliliters of water and sour cream.
10. Pour the mixture into the mixing bowl. Sprinkle salt and add bay leaf.
11. The dish is cooked in the "Stew" program for 90 minutes.

lazy cabbage rolls

For such cabbage rolls, you do not need to sort out the leaves, and then wrap them, just chop the cabbage. Very easy and fast.

Recipe Ingredients:

• carrots - 1 pc.;
• tomato juice- 200 gr;
• pork - 0.7 kg;
• a third of a fork of cabbage;
• onion - 1 pc.;
• sour cream - 100 gr;
• rice - 0.1 kg;
• black pepper to taste;
• egg - 2 pcs.;
• salt.

Step-by-step instruction:

1. We cut the pork into pieces, load them into a meat grinder and make minced meat.
2. Finely chop the cabbage, immerse it in boiling water for 20 minutes.
3. Grind onion with carrots on a grater.
4. Boil the washed rice groats in a saucepan.
5. Pour eggs into the rolled meat, add bulk ingredients.
6. Mix chopped vegetables and cooked rice. Add mass to chopped meat. We put it in the refrigerator for half an hour.
7. We form cabbage rolls in the form of cutlets, put them on a baking sheet or a special form.
8. Pour the stuffed cabbage with tomato juice and send it to the oven for 30 minutes. The temperature is 180 degrees.
9. Mix the remaining tomato juice with sour cream. Pour the prepared dish with the resulting sauce.
10. Raise the oven temperature to 200 degrees and bake for another half an hour.

From frozen semi-finished product

If you plan to cook the dish a few days in advance, make frozen cabbage rolls. They perfectly tolerate storage in the refrigerator and do not lose their taste.

What we need:

• onion - 100 gr;
• tomatoes - 0.4 kg;
• sunflower oil - 50 ml;
• carrots - 0.15 kg;
• 12 semi-finished cabbage rolls;
• salt to taste;
• tomato sauce - 30 gr;
• water - 0.4 l;
• one bay leaf;
• pepper - 10 gr.

Cooking option:

1. Semi-finished products can either be prepared in advance by yourself and frozen, or bought at the store.
2. Take them out of the freezer an hour before cooking, put them on the bottom of the pan.
3. Now let's make a delicious sauce.
4. We remove the peel from carrots and onions. Grind the vegetables with a knife and on a grater.
5. Fry them in sunflower oil 4 minutes.
6. Scald the tomatoes with boiling water, remove the thin skin.
7. Grind the pulp in a blender.
8. The resulting puree is transferred to the pan to the onions and carrots.
9. Sprinkle salt, put parsley and add pepper.
10. Pour the resulting fragrant sauce to the stuffed cabbage in a saucepan, add water.

You will need:

• long rice - 0.2 kg;
• carrot - 1 pc.;
• cabbage - 1 pc.;
• oil - 40 ml;
• minced chicken - 0.6 kg;
• onion - 1 pc.;
• salt - to taste.

How to prepare cabbage rolls with minced meat:

1. Remove healthy leaves from cabbage and boil them in boiling water for 3 minutes.
2. We pass the chopped onions and carrots.
3. Cook washed rice until half cooked.
4. We combine minced meat, salt, rice, fried vegetables, mix.
5. We put a lump of filling in the center of a cabbage leaf, wrap it with an envelope.
6. We put all the resulting envelopes in a saucepan.
7. Stuffed cabbage can be simply poured with water, or you can make a gravy from tomato paste and carrots with onions, as in the previous recipe.
8. Simmer the food for 40 minutes over medium heat.
9. Serve with sour cream. Bon Appetit!

When you cook cabbage rolls for the first time, it may seem that it is very difficult to do it. Often cabbage rolls fall apart, the filling boils soft, and the dish looks very unpresentable. In order to facilitate the cooking process and avoid such failures, we have compiled for you the basic rules that will help you cook real delicious cabbage rolls without any problems.

Selection and preparation of cabbage leaves

At the preparatory stage, the most important thing is to make the right choice of cabbage. When choosing a head of cabbage, first of all pay attention to its density. Too dense forks are difficult to parse into leaves. We advise you to use young cabbage for cabbage rolls, then its leaves in the dish will be as juicy and tender as possible. How younger cabbage, the softer the stuffed cabbage will turn out. It is better to cut the leaves with a sharp knife from the head and pre-boil in boiling salted water for a couple of minutes.

Out of season, young cabbage can also be cooked from old cabbage, but then you need to take a small fork and pre-boil it whole for about 10 minutes. Only then should the leaves be cut from the head. You can also cut the stalk with a sharp knife, place the fork cut side up in a large saucepan, pour boiling water and cook, periodically removing the sheets that move away from the fork during cooking. Any coarse veins or thick fibers must be removed.

The leaves will become softer if the thick parts of the leaf are beaten off with a meat mallet or rolling pin, but here you need to make sure that the leaves do not tear. You can achieve softness by putting the purchased cabbage in a bag and putting it in the freezer. After defrosting at room temperature even the most dense sheets become much softer.

Properly prepared leaves become translucent, the filling is visible through them, but at the same time they are whole and elastic.

Stuffing for cabbage rolls

There are many variations of fillings - from vegetarian to exotic, but the classic filling is minced pork and beef, taken in a 1: 1 ratio, and cereals, such as rice or buckwheat. Vegetables and herbs are added to minced meat. The more there are, the juicier the cabbage rolls will be. You can add sour cream, grated cheese - this will add a piquant and unusual taste to the usual cabbage rolls.

You can cook minced meat not in a meat grinder, but chop with a sharp knife.
If you twist the meat, then it’s better to do it not finely, otherwise the filling will be in ready dish too mushy and wadded. For taste, you can add onions, garlic and herbs, but they are not put in classic recipe in large quantities, although this is a matter of taste, of course.

The grits are put into minced meat in a state of semi-readiness, then the filling turns out to be more juicy and not overcooked. Rice or buckwheat should be put in a ratio of 1: 3 in favor of meat. The resulting mixture of minced meat, cereals, onions and greens is important to knead well and beat off, throwing for several minutes from above to the surface. This will make the filling softer.

Rolling cabbage rolls

In order to properly roll the stuffed cabbage, we advise you to put the filling on the inside of the sheet, covering it with the petiole. After that, you can tuck the side parts of the sheet and wrap the stuffed cabbage. This method allows you to form neat envelopes, closed on all sides. The filling will definitely not fall out of them during the cooking process.

The size of the envelopes depends on your desire, but small cabbage rolls cook faster and taste juicier. From an average cabbage leaf, about 3 small cabbage rolls are obtained. If you are completely unsure of your ability to carefully fold a stuffed cabbage or are doing it for the first time, then the easiest way is to use chef's thread or fasten the edges with a toothpick, which will definitely not let your dish fall apart.

Cooking cabbage rolls

Prepared envelopes can be boiled, stewed, baked, cooked in a slow cooker. The easiest option is to boil them in salted water or broth. To make them very juicy, try stewing cabbage rolls in kefir. You can cook them in various sauces, such as tomato or creamy mushroom.

Stuffed cabbage rolls stewed in dry white wine, tomato or pomegranate juice are delicious. It turns out delicious if you use roasted vegetables from your favorite vegetables when cooking. When serving it, add a few tablespoons on top. If you do not want the cabbage rolls to lose their shape, then lightly fry the envelopes in a pan on both sides before stewing. In this case, they will definitely not fall apart during cooking due to the resulting crust, which will not only hold the shape together, but also seal the meat juice inside the stuffed cabbage.

More fragrant dish it will turn out if, when laying in a pan, add a couple of tablespoons of sour cream, bay leaf and a pinch of rosemary. We like stuffed cabbage prepared with a dressing of carrots, tomatoes and sweet peppers, fried in vegetable oil.

Stuffed cabbage is cooked for about an hour over low heat. It is better to stew in a form with a very thick bottom. Stew and cook with the lid closed. Bake under foil, opening a few minutes before readiness, in order to get ruddy caps. If you are cooking stuffed cabbage in the oven, then place another form with water under the dish with the dish, this will help keep the dish from drying out.

By following these simple cooking rules, you will definitely get a juicy and at the same time tender result.

Cabbage rolls for the lazy

If there is neither time nor desire to mess with envelopes, then you can cook a simpler option - "lazy" cabbage rolls. The main ingredients of this dish are the same - cabbage, onion, herbs, garlic. All this is either finely chopped or passed through a meat grinder. Rice or buckwheat in a semi-finished form is added to the resulting minced meat, mixed raw eggs, everything is salted, peppered and formed in the form of cutlets or meatballs. lazy cabbage rolls You can, like ordinary ones, boil, bake or stew.

Many people cannot imagine their lives without delicious cabbage rolls, especially when the season of vegetables comes. Do you know that cabbage rolls can not be cooked according to all the rules, for example, today we offer you to cook cabbage rolls without rice, this dish is very tasty, fragrant and juicy!

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 gr.)
Minced meat (pork + beef)	500 gr.	316
Cabbage	400-500 gr.	27
Onion	1 head	43
Carrot	1 PC.	33
Garlic	2-3 cloves	106
Salt pepper	taste
Crackers (read how to always have crackers in the house)	3 art. l.
Greenery	taste
Sour cream	200 gr.	206
Butter	50 gr.	748
tomato paste	1 tbsp
Flour	1 st. l.	327

Step-by-step recipe for cooking Stuffed cabbage without rice with a photo

So, let's get down to business:

Chop cabbage into small strips.

Peel the onion, garlic and chop the vegetables.

Peel the carrots and grate, use a grater with small holes.

Transfer the cabbage to a deep container, send carrots, onions, garlic here, salt the vegetables, remember, cabbage should let the juice. Now add minced meat and spices here. Mix everything again, add crackers and you will get a thick minced mass.

Wet your hands with water and shape the minced meat into round patties.

Take the mold, put it in butter, put meat products on top.

Turn on the oven, let it warm up to 180 degrees, send the dish to cook for forty minutes.

Now you need to prepare the filling. Pour water into a clean bowl, add sour cream, tomato paste and a little flour. Mix the ingredients and pour the finished dressing meat balls. Let the dish cook in the oven for another five minutes. That's all, cabbage rolls without rice are ready, you can treat your household with this delicious and tender dish!

Video recipe Stuffed cabbage without rice

Cabbage rolls with minced meat without rice

According to another recipe, you can cook no less tasty and juicy cabbage rolls with minced meat without rice!

In order to cook cabbage rolls according to this recipe, you will need:

Ingredients:
savoy cabbage - 1 head;
meat - 700 grams;
onions - 1 head;
vegetable oil;
salt, black ground pepper, nutmeg;
meat broth- 1 liter.

Let's start cooking:

1. First, put a container of salted water on the fire and boil the savoy cabbage.
2. Wash the meat, cut it into small pieces.
3. Peel the onion and cut into 4 pieces.
4. Meat with onions should be ground, use. Salt the resulting meat mass, pepper and mix.
5. Disassemble the boiled and cooled cabbage into sheets. Sprinkle each cabbage leaf, use nutmeg. Put the minced meat in the middle and fold the sheets in the form of an envelope.
6. Put the pan on the fire, pour in the vegetable oil and fry the products on each side.
7. Then transfer the fried cabbage rolls into a deep saucepan, pour in the meat broth here, cover and simmer the food for half an hour. That's all, delicious cabbage rolls are ready!

Good appetite!