How to make real tasty cabbage rolls. Which stuffing is better for cabbage rolls. Stuffed cabbage - the best recipes. Cabbage rolls in the microwave - recipe

Stuffed cabbage got its original name around the eighteenth century, and today this dish in one interpretation or another is known all over the world. Best step by step recipes They will tell you in detail how to cook stuffed cabbage with various options.

How to cook cabbage rolls - a delicious recipe + video

A detailed video instruction will clearly show how to cook delicious cabbage rolls according to the traditional recipe.

• head of cabbage;
• 500 g minced meat;
• 1.5 st. already steamed rice;
• 2 onions;
• 2 carrots;
• 4 tbsp tomato paste;
• 1 tsp paprika with a slide;
• 1 tbsp Sahara;
• 2 laurels;
• oil for frying;
• salt, black pepper.

Cooking:

Stuffed cabbage in a slow cooker - step by step photo recipe

The most delicious cabbage rolls are obtained by stewing in a slow cooker. In this case, you can use both hand-made products and semi-finished products.

• ready-made cabbage rolls;
• 2 large carrots;
• 2 onion heads;
• 3–4 tbsp tomato;
• boiled water;
• seasoning for cabbage dishes;
• 2-3 garlic cloves;
• salt;
• vegetable oil.

Cooking:

1. With a cleanly washed carrot, remove the top layer with a knife and grate on a coarse grater.

2. Finely chop the peeled onion.

3. Pour some oil into the multicooker bowl.

4. Set the frying program for 10 minutes and put the cabbage rolls in one layer.

5. Once the undersides of the fritters are lightly browned (after about 5 minutes), carefully flip them over and fry for another 5 minutes.

6. Lay a layer on top raw vegetables and pour a little hot water. Set the multicooker to simmer mode for 20 minutes and close the lid.

7. Dilute the tomato with a little water to make thick sauce. Add seasoning for cabbage dishes, salt and garlic squeezed through a press.

8. Approximately 5-7 minutes before the end of the process, pour in the sauce and simmer until tender.

Cabbage rolls - step by step recipe

Do you want to impress your guests and family? Prepare unusual cabbage rolls with vegetable filling.

• forks of red cabbage;
• 3-4 small zucchini;
• 4-5 medium tomatoes;
• 1 large onion;
• 1 tsp vegetable oils;
• salt pepper.

Cooking:

1. V large saucepan boil enough water. Cut the cabbage fork with a sharp knife in the area of ​​​​the stalk a few centimeters deep.
2. Immerse the whole head of cabbage in water and cook a little more than usual (about 30 minutes).
3. Once the leaves are soft enough, remove the cabbage and cool well. Remove the upper large leaves, if necessary, beat off the thickenings.
4. Reduce the vegetable broth by about half without removing it from the heat.
5. Finely chop the onion and fry in a pan until transparent in just a teaspoon of oil.
6. Wash the zucchini, cut into small cubes and send to the pan with the onion. Fry for 5-7 minutes until the zucchini is slightly golden.
7. Peel off the tomatoes and cut the flesh into cubes. Send to the pan with vegetables, salt and sweat under the lid on low gas for about 10 minutes.
8. As soon as the filling has cooled well, make cabbage rolls by placing a small portion of the vegetable mass on each cabbage leaf.
9. Put prepared products in layers in a saucepan with broth. If there is not enough liquid, add water.
10. Preheat the oven to 160 ° C, put a pot of stuffed cabbage inside and simmer for about half an hour under the lid.

soft and tender leaves young cabbages are ideal for making cabbage rolls. Unlike the old ones, they need to be cooked less, and the leaves themselves are more pliable and flexible.

• young cabbage;
• 1 kg mixed minced meat;
• 1 egg;
• carrot;
• the bulb is large;
• large tomato;
• 5 tbsp raw rice;
• 5 mountains black and allspice;
• vegetable oil;
• 2 bay leaves;
• salt.

Cooking:

1. Boil rice in advance until half cooked and cool. Add to minced meat along with an egg and half a finely chopped onion. Salt, pepper and mix well.
2. Boil water in a large saucepan. Disassemble the cabbage into separate leaves, boil them for 5-10 minutes.
3. Place a portion of minced meat in the center of each sheet and roll up the cabbage rolls.
4. Finely chop the remaining half of the onion, carrot and tomato. Heat the vegetable oil in a frying pan, fry the carrots first, then add the onions, and after the vegetables become soft, the tomatoes.
5. Salt to taste, add lavrushka and pepper, add a little cabbage broth and simmer the sauce for at least 10-15 minutes.
6. Line the bottom of the pan with small leaves of cabbage, lay the cabbage rolls in layers on top and pour over the tomato-vegetable sauce.
7. Cover with a lid and simmer on low gas for about 40 minutes.

Any kale suitable for cooking cabbage rolls. The following recipe will tell you how to make a dish from Chinese cabbage.

• Beijing cabbage;
• 600 g minced pork and beef;
• 0.5 st. raw rice;
• 2 onion heads;
• 2 medium carrots;
• 100 ml sour cream;
• 1–2 tbsp tomato paste;
• vegetable oil for frying;
• salt and pepper to taste.

Cooking:

1. Rinse rice in several waters and transfer to boiling water. Salt lightly and cook until half cooked. Drain through a colander and set aside.
2. Peking cabbage disassemble into separate sheets, cut off the toughest part, wash. Pour in boiling water and leave for 5 minutes.
3. Finely chop the onion, grate the carrot. Fry vegetables in vegetable oil.
4. Transfer half of the frying to the cooled rice, add the tomato to the second part, dilute with cabbage broth and simmer for about 5-7 minutes. Pour in sour cream, add salt, pepper, boil for a couple of minutes and turn off.
5. Put minced meat in rice with frying, salt and season with spices to taste.
6. Form cabbage rolls from minced meat and cooled leaves. Lay them in layers in a thick-walled pan, pour sour cream and tomato sauce.
7. Stew stuffed cabbage from Beijing cabbage under the lid for about 35-40 minutes.

Stuffed grape leaves

And now original recipe cabbage rolls from grape leaves or simply dolma. Grape leaves are best used young light green or salty.

• 40-50 salted or fresh leaves;
• 500 ml of meat broth;
• 500-600 g minced lamb;
• 4–6 tbsp raw rice;
• 4-5 medium onions;
• a mixture of greens - mint, dill, cilantro, parsley, basil;
• 50–70 g butter;
• as much vegetable;
• a pinch of zira and coarsely ground black pepper;
• salt.

Sauce for serving:

• 1 st. sour cream;
• 5-6 cloves of garlic;
• greenery;
• salt.

Cooking:

1. Rinse the grape leaves well and pour boiling water over them. After 5 minutes (10 for salted ones), drain in a colander and dry.
2. Wash the cereal thoroughly, pour hot water over it, bring to a boil and cook on high gas for no more than 2-3 minutes. Drain the half-cooked rice in a colander and set aside.
3. Peel the onion and chop finely. Fry over low heat until soft in a mixture of vegetable and butter, cool.
4. Add cold rice, frying and chopped greens to minced meat. Season with pepper, cumin and salt.
5. Lay the grape leaves smooth side down, put 1-2 tablespoons of minced meat on each, roll up small rolls, bending the edges inward.
6. Place unused grape leaves in two layers in a heavy-bottomed saucepan, top with rows of dolma. Pour in the broth so that it only slightly covers the products.
7. Cover with a plate or smaller lid. Put the pot on the fire and let it boil.
8. Then turn off the gas and simmer with light bubbling for 1–1.5 hours.
9. For the sauce, finely chop the garlic cloves and herbs. Sprinkle with coarse salt and rub lightly with the flat side of a knife. Mix the garlic mass with sour cream and insist in the refrigerator for 2-4 hours.
10. The video recipe suggests cooking dolma in a slow cooker.

Cabbage rolls with rice - a dietary, lean option

The following recipe suggests preparing truly diet cabbage rolls.

• 10-12 cabbage leaves;
• small carrot;
• ½ st. rice
• 300 g of champignons;
• 2–3 tbsp tomato paste;
• 2 cloves of garlic;
• 1 st. water.

Cooking:

1. Rice clean wash, pour a glass of boiling water, wrap and leave for 15-20 minutes.
2. Disassemble the cabbage fork into leaves, wash them and boil in salted boiling water for exactly one minute. Then immediately dip in very cold water for one minute.
3. Open the lid on the pot of rice and wait for it to cool slightly.
4. Rub the carrots on a coarse grater, chop the mushrooms large straws or thin slices. (In raw form, you can only use champignons if you cook cabbage rolls from forest mushrooms, then they need to be boiled well.)
5. Add mushrooms and carrots to the cooled rice, add salt and pepper well, mix until all the ingredients are combined.
6. From minced rice and cold cabbage leaves form cabbage rolls. If the edges do not hold, fix them with toothpicks.
7. Dilute the tomato with a glass of water, throw in a pinch of salt and chopped garlic.
8. Put the products in a saucepan, pour over the sauce and simmer the dish over medium heat (so that the sauce evaporates and thickens a little) after boiling for about 15-20 minutes.

Stuffed cabbage recipe with minced meat

Sometimes housewives do not want to mess around in the kitchen for too long and prefer to cook the so-called lazy cabbage rolls from cabbage and minced meat.

• 1 st. rice
• 0.5 kg minced meat;
• half a medium cabbage;
• onion head;
• carrot;
• egg;
• flour for boning;
• 2 tbsp sour cream;
• 2 tbsp tomato puree;
• 1 st. water;
• vegetable oil;
• salt, pepper, herbs.

Cooking:

1. Finely chop half of the cabbage, add a little salt and shake well with your hands to make it soft.
2. Spasser the onion cut into quarter rings in vegetable oil. Add coarsely grated carrots. Simmer vegetables for 5-7 minutes.
3. Boil rice until medium readiness, cool. Mix minced meat, cabbage, cold rice and a little vegetable sauté. Beat in the egg, salt and season to taste. Mix thoroughly and beat off.
4. From minced meat, form products in the form of plump cutlets of a small size. Roll them in flour and fry until light brown.
5. Grease a baking sheet with oil (if desired, cover with cabbage leaves), lay lazy cabbage rolls in one layer, on top - a layer of frying. From sour cream, water and tomato, make a sauce and pour over the dish.
6. Tighten the baking sheet with a sheet of foil and place in an oven preheated to 170 ° C.
7. After 30 minutes from the start of baking, remove the foil, and after another 10 minutes the dish is ready.

Cabbage rolls with rice and minced meat - the best recipe, the most delicious cabbage rolls

Cooking stuffed cabbage, of course, is long and troublesome. But ready meal It turns out so tasty and self-sufficient that the time spent is worth it.

• medium head of cabbage;
• 400 g minced pork and beef;
• 0.5 st. rice
• 2 large carrots;
• 2 heads of onions;
• salt, pepper, other spices;
• 2 tbsp tomato;
• 0.5 ml of broth;
• 350 g sour cream;
• vegetable oil.

Cooking:

1. Rice washed several times, pour a glass of boiling water and leave to swell under the lid.
2. Peel and chop onions and carrots in any convenient way. Fry until golden brown in vegetable oil. Transfer the third part of the passerovka to a plate.
3. Add the tomato to the remaining frying, mix thoroughly and pour in the broth. Salt to taste and season with any spices. Stew under the lid for 5-7 minutes, pour in the sour cream, mix and simmer for another 5 minutes.
4. Mix the swollen and cooled rice with minced meat, add cold sautéing and knead until all components are combined.
5. Boil the whole cabbage for 20-25 minutes. Cool a little and disassemble into leaves.
6. Once the cabbage leaves have completely cooled, form cabbage rolls out of them and minced meat.
7. At the bottom of a suitable container, lay a layer of cabbage leaves, a layer of cabbage rolls, leaves again, etc.
8. Pour everything with tomato sauce. If it does not reach the top of the cabbage rolls, add a little cabbage broth.
9. Simmer on low gas under the lid for 40-50 minutes.

Cabbage rolls with chicken meat or minced meat - a gentle recipe step by step

Using minced chicken, cabbage rolls can be made according to the classical method. But the following recipe offers a completely original approach to cooking a familiar dish.

• 500 g chicken fillet;
• 3-4 pieces of dried loaf;
• medium cabbage head;
• 0.5 kg of mushrooms;
• egg;
• medium carrot;
• a pair of bulbs;
• 3 tbsp tomato;
• 3 tbsp vegetable oil;
• 2–3 tbsp sour cream;
• salt and spices (curry, coriander, basil) to taste.

Cooking:

1. Cut the stalk of the cabbage with a sharp knife and send the forks to boil in lightly salted boiling water for 20–25 minutes. Gradually remove the upper already soft leaves.
2. Soak the banana pieces in cold water. Cut the chicken fillet into strips, mushrooms into thin slices. Grate the carrots, chop the onions.
3. Heat vegetable oil in a frying pan, quickly fry the meat, then add the mushrooms.
4. As soon as the liquid evaporates, put the carrot, and then the onion.
5. After all the ingredients have acquired a characteristic gold, salt and season with your favorite spices.
6. Cool the minced meat, add the squeezed loaf to it, beat in the egg and mix well.
7. Put a couple of tablespoons of minced meat on each cabbage leaf and wrap it with an envelope.
8. Line the bottom of the pan with the remaining cabbage leaves, lay the cabbage rolls in several rows on top.
9. From the cooled broth (about 2 cups), tomato and sour cream, prepare the sauce. Salt it a little if necessary and pour the cabbage rolls in a saucepan.
10. Extinguish after boiling for about half an hour on low gas.

How to cook cabbage rolls in the oven

If you cook cabbage rolls in the oven, they turn out to be more juicy and rich in taste.

• 500 g of mixed minced meat;
• 0.5 st. raw rice;
• forks of medium-sized cabbage;
• 1 onion;
• salt pepper.

For sauce:

• 2–3 tbsp tomato paste;
• 1 st. cabbage broth;
• one onion and one carrot;
• a couple of cloves of garlic;
• vegetable oil for sauteing;
• salt, spices;
• 2–3 tbsp sour cream.

Cooking:

1. Remove the top dirty leaves from the cabbage fork. Make deep incisions in the stalk area. Boil the cabbage in boiling water (15-20 minutes), turning it occasionally.
2. Remove the cabbage from the pan, cool slightly and separate the leaves.
3. Rinse and boil the rice until half cooked, put it in a colander and let it cool completely.
4. Chop one onion and fry until translucent.
5. Mix minced meat, browned onion and rice. Add salt, pepper. Mix well.
6. Twist the cabbage rolls and place them in a single layer on a greased baking sheet.
7. Cut the second onion into quarter rings, grate the carrot coarsely. Fry until caramelized in a small amount of oil.
8. Add chopped garlic, salt, tomato. Mix thoroughly so that the ingredients are combined and pour in about a glass of cabbage broth or usually water.
9. Simmer for about 5-7 minutes, and then add sour cream. Let it boil again and pour the sauce over the cabbage rolls on the baking sheet.
10. Tighten the baking sheet with foil and bake the dish at 190 ° C for about 20 minutes. Remove the foil and leave for another 10 minutes to lightly brown the products.

Cabbage rolls in the microwave - recipe

To cook stuffed cabbage in the microwave, it is enough to find dishes suitable for this event. The rest of the process is traditional.

• 400 g minced pork;
• 80 g of raw round rice;
• 1 onion;
• 1 st. cabbage broth;
• 40 ml sunflower oil;
• medium cabbage;
• 1 tbsp tomato;
• 150 g sour cream;
• black pepper, salt.

Cooking:

1. Take about 1.5–2 tbsp. water, boil it and salt it. Pour clean rice and cook with a slight boil for 10 minutes. Drain the water, cool the rice.
2. Remove the top leaves from the head of cabbage, lower it entirely into boiling water and cook for an average of 15-20 minutes. Periodically cut off the leaves that have become soft.
3. Chop the onion, fry in a portion of oil, cool and mix with minced meat and rice. Pepper and salt a little. Mix the mass and beat off.
4. Twist cabbage leaves from cabbage leaves, putting 1-2 tablespoons of minced meat inside each. Put the finished products in a heat-resistant bowl.
5. Dilute the tomato with hot cabbage broth, add sour cream and, if necessary, a little salt. Pour the sauce over the cabbage rolls, cover the bowl with a lid.
6. Simmer in the microwave at the highest power for about 20-30 minutes. After the signal, leave the dish to “rest” in the oven for another 10 minutes.

Stuffed cabbage rolls in a saucepan - simple preparation of cabbage rolls

There are many ways to cook cabbage rolls, but traditionally this dish is cooked in a saucepan. So that there are more gravies and all the products fit.

• 400 g minced pork;
• 100 g round regular rice;
• medium cabbage forks;
• bulb;
• 2 tbsp sunflower oil;
• salt pepper;
• 1 tbsp tomato paste;
• 3 tbsp sour cream;
• 400 ml of water.

Cooking:

1. V minced pork add rice cooked to medium readiness. Finely chop the onion, fry in oil and also put in minced meat.
2. Add salt and black pepper, mix thoroughly and beat off.
3. Make deep cuts on the cabbage in the area of ​​the stalk, separate the leaves and boil them in boiling water for 3-5 minutes.
4. Cool them, put a minced meat cutlet on each and wrap it with an envelope. Put a couple of sheets on the bottom of the pan, on top - layers of cabbage rolls.
5. In two glasses of hot water, dilute the tomato and sour cream, add salt. Pour the stuffed cabbage with the resulting sauce and bring to a boil over high heat.
6. Then turn the gas down to a minimum and simmer for about 30–40 minutes, depending on the stiffness of the cabbage. Let steep for at least 10-15 minutes before serving.

Delicious cabbage rolls in a pan

No less tasty and mouth-watering cabbage rolls can be cooked right in our pan. This recipe is especially suitable if you are going to stew a small amount of products.

• 300 g of mixed minced meat;
• 0.5 st. ordinary rice;
• a small cabbage fork;
• 1 medium onion;
• carrot;
• salt, black pepper, paprika;
• 2-3 cloves of garlic;
• 1–2 tbsp tomato puree;
• vegetable oil.

Cooking:

1. Pour water into a saucepan, boil it and lower a whole fork of cabbage. Tear off soft leaves during cooking.
2. Rinse the rice a couple of times, cover with water in a ratio of 1:2 and cook for about 5-7 minutes after boiling. Drain excess liquid and refrigerate rice.
3. Cut the onion into small cubes and fry in oil until golden brown. At the end, add chopped garlic.
4. Stir cold rice and fry into minced meat, add paprika, salt and pepper.
5. Make doves. Heat a little oil in a frying pan, lay out the products, and after 3-5 minutes, when the bottom side is fried, turn them over.
6. After another 3-5 minutes, pour the tomato, diluted with cabbage broth.
7. Simmer under the lid on a small flame for about 30-40 minutes.

How to cook frozen cabbage rolls

Very often, housewives make cabbage rolls for the future or buy semi-finished products in the store. This saves time and effort on preparing dinner on weekdays.

• 10-15 frozen cabbage rolls;
• large onion;
• medium carrot;
• 2 tbsp tomato paste;
• pepper, lavrushka, salt;
• vegetable oil for frying.

Cooking:

1. Defrost frozen semi-finished products, gently, very easily squeeze out excess liquid and put in a pan with boiling oil.
2. Fry the products until golden brown on both sides and transfer to a suitable saucepan.
3. Peel the onion and carrot, chop randomly and fry in the oil left after the stuffed cabbage.
4. Add the tomato, mix all the ingredients vigorously and add water or broth to make a thin sauce. Salt, season and throw in the parsley, boil under the lid for about 4-5 minutes.
5. Pour the fried cabbage rolls with hot sauce and simmer until tender (40-50 minutes) with light bubbling.

Stuffed cabbage recipe in sour cream sauce

The most delicate onion-sour cream sauce makes the usual cabbage rolls even more appetizing and tastier. Such a dish will decorate even a solemn feast.

• 750 g ground beef;
• 4 medium onions;
• 0.5 st. raw rice;
• 1 large cabbage;
• 3 tbsp sunflower oils;
• 400 g of medium-fat sour cream;
• 1 tbsp flour;
• black pepper, salt;
• 200 g cheese (optional);
• 1 st. water.

Cooking:

1. Boil the rice in a small amount of water until half cooked, put it in a colander and rinse with cold water.
2. Divide the cabbage into separate leaves and boil them for 2-4 minutes until soft.
3. Cut two onions into small cubes, sauté them in oil and cool.
4. Mix minced meat, cold rice and sauté. Add salt and pepper, stir until smooth.
5. Form cabbage rolls into envelopes, quickly fry until light gold on both sides and place in a deep dish.
6. Cut the remaining two onions into thin half rings. Spasser until soft in oil, sprinkle with flour, mix quickly so that no lumps form. Add sour cream and water. Salt to taste, boil for a minute and pour the prepared form with cabbage rolls.
7. Bake for approximately 40-45 minutes in an oven preheated to 190°C. 10 minutes before the end, if desired, sprinkle with grated cheese.

How to make cabbage rolls with tomatoes

The following recipe will describe in detail the process of making cabbage rolls with tomatoes.

• 1 kg of meat (veal and chicken fillet);
• Large head of cabbage;
• 100-150 g of raw rice;
• one large carrot and onion;
• 4 tbsp tomato paste;
• salt, pepper, a pinch of zira;
• 0.5 l of broth from cabbage.

Cooking:

1. Separate the cabbage into individual leaves. Cut off all thickenings. Boil water, add salt and boil for 5-7 minutes.
2. Boil clean washed rice to the degree of incomplete readiness, transfer to a colander and cool under running cold water.
3. Pass two types of meat, peeled carrots and onions twice through a meat grinder.
4. Mix minced meat and rice, salt well.
5. Wrap a cutlet of cooked minced meat in each cabbage leaf. Place the products in a saucepan, the bottom of which is lined with empty cabbage leaves.
6. Dilute the tomato in warm cabbage broth, add spices and salt. Pour the stuffed cabbage with sauce and simmer after boiling for about 40–50 minutes.

Nobody needs to explain what cabbage rolls are. By the way, they are in almost all cuisines of the peoples of the world, only in their interpretations. Today for you step-by-step recipes with a photo of this dish in its usual performance for us, when the filling is wrapped in whole cabbage leaves. The most commonly used fillings are minced meat and rice. In addition to it, carrots and onions can be added. But there are cabbage rolls with lean minced meat, without meat. We will also offer you these today. There will be three options in total: with meat, with mushrooms and vegetables.

Recipe for cabbage rolls with minced meat and rice, step by step with a photo

Everything is clear with cabbage - only fresh white cabbage is suitable for us. Moreover, when choosing a head of cabbage in a store or on the market, pay attention that it has sheets of sufficient size and whole, not damaged. As for minced meat, pork, chicken or mixed pork and beef are suitable for cabbage rolls (pure beef will be dry). The variety of rice is not important, you can put both long-grain and round-grain.

Ingredients:

• minced meat - 400g;
• rice - 100g;
• cabbage - 8 leaves;
• carrots - 1 small;
• onion - 1 pc;
• tomato paste - 2 tablespoons;
• sour cream - 2 tablespoons;
• salt - 1 tsp;
• spices for meat - 0.5 tsp;
• vegetable oil - 50 ml.

How to cook cabbage rolls with minced meat and rice in gravy

1. We need to boil rice in advance. Can be done until done or half done. But it is better not to put it raw, since the cooking time will increase in this case, it is not possible to try it in the process, and it may happen that it turns out to be hard.
2. We divide the cabbage forks into separate leaves. When the heads are young, it is easy to take them apart when they are raw, but more often you have to boil them a little to separate and not damage them. To do this, first cut out the stump with a sharp knife.
3. Place a large pot on the stove, add water and bring to a boil. Then we lower the head of cabbage into the water, hold it for 2 minutes and carefully, so as not to burn ourselves, take it out on a cutting board.
   
4. We take the leaves. If, after a few pieces, we feel that the next ones begin to separate with difficulty, put it back into the pan. We do this until there is enough for us. There is a thickening at the base of the sheet, in this place we need to make it thinner. To do this, cut off part of the thickness with a knife, keeping it parallel to the board, but so as not to cut through.
   
5. Peel carrots and onions. Three carrots on a coarse grater, cut the onion into small cubes. For our cabbage rolls, a small carrot and onion is enough for us. Pour a little oil into the pan and fry the vegetables a little. Then let them cool down a bit.
   
6. In a deep bowl, combine minced meat, rice, carrots, onions, 1 tablespoon of tomato. Add 1 teaspoon of salt and spices.
   
7. We knead the homogeneous filling.
   
8. We take a cabbage leaf, put part of the filling on it. From the amount of ingredients I indicated, you should get 8 cabbage rolls.
   
9. We fold it as follows: we put the base of the sheet towards us, twists it away from us with a tube, quite tightly, but not completely.
   
10. We bend the side edges inside the tube (with an envelope) and now we twist it to the end. We get an oval-shaped blank.
    
11. We do the same with all the cabbage and all the stuffing.
    
12. In a large, deep frying pan, heat the oil. Lay the cabbage rolls seam down. Fry on one side.
    
13. Then turn over and continue on the second. Until light brown. If there are a lot of cabbage rolls, fry in parts.
    
14. While they are fried, boil the kettle and mix sour cream with the remaining tomato in a bowl. We put the tomato in the pan, pour 1-1.5 cups of boiling water, reduce the heat and cook further for 30 minutes under the lid. Turn from side to side periodically. It is more convenient to act with two shoulder blades.
    

Ready to serve to the table, pouring sauce from the pan.

Vegetable cabbage rolls recipe with photo step by step

Classic cabbage rolls have long been known to everyone, but how do you like this vegetable recipe? It also sounds appetizing and is quicker and easier to prepare. If you decide to exclude meat products from the diet, adhere to fasting, diet or other lifestyle, then my recipe will be very useful to you. Vegetables go well with both cabbage and rice, so your lunch will turn out to be unusual, tasty and healthy. Today we will take carrots and onions. These root crops are available to everyone, and at any time of the year, so preparing our dish is not difficult.

What we need:

• cabbage - 5 leaves;
• rice - 70 g;
• carrot - 1 pc.;
• onion - 1 pc.;
• tomato juice - 350 gr.;
• salt, pepper - to taste;
• vegetable oil - 30g.

How to cook vegetable cabbage rolls in tomato sauce

Cabbage rolls with mushrooms and rice recipe with photo

This version of stuffed cabbage for many will solve the question of what to cook for dinner, so that it is tasty, nutritious, and healthy. When meat is excluded from the diet, mushrooms often become one of the possible sources of protein for the body, so write down the recipe in a piggy bank and cook with pleasure. If you just love mushrooms and often use them in the kitchen, then this recipe will also come in handy for you. To diversify family dinners, mushroom stuffing for cabbage rolls - the ideal solution, as well as an inexpensive option to heartily feed the household. For the filling, instead of minced meat, we will use fried champignons, as well as traditionally boiled rice. To make cabbage rolls juicy and soft, we will stew them in tomato vegetable sauce which is easy to prepare in a few minutes. The most important thing is to properly prepare the cabbage, namely boil cabbage leaves to keep their shape and integrity.

Grocery list:

• head of cabbage - 1 pc.;
• mushrooms (champignons) - 250g;
• round rice - 100g;
• carrot - 1 pc.;
• onion - 1 pc.;
• tomato paste - 2 tablespoons;
• some water;
• sunflower oil - 30g;
• salt, pepper - to taste.

How to cook homemade cabbage rolls with mushrooms and rice

1. Boil the head of cabbage, gradually removing the cabbage leaves. We put the head of cabbage in a large pot of water and cook until soft, gradually removing each top leaf, cutting it off with a knife and removing it carefully with a fork. Set cabbage leaves aside to cool completely.
   
2. We cut the mushrooms (champignons) into small pieces so that they are quickly fried and are suitable for the filling in shape (they were not very large).
   
3. Pour a little oil into a frying pan and fry the mushrooms, lightly salting them. Saute for 3-4 minutes until mushrooms are golden brown.
   
4. We cook the rice until it is half ready, i.e. so that the rice grains are slightly crunchy in the middle. When boiling rice, salt, then rinse with cold water so that it does not stick together. We recline on a sieve and drain the water, leave to cool.
   
5. We cut the onion into cubes, and rub the carrots with a coarse grater.
   
6. In the remaining oil, pass the vegetables for a couple of minutes until soft.
   
7. Add tomato paste and fry for a couple more minutes, add a little water to make tomato sauce.
   
8. Prepare the filling: mix the rice, fried mushrooms and 1-2 tablespoons of vegetable sauce. We mix the filling, taste it: if desired, add salt and pepper.
   
9. Put a spoonful of mushroom filling on the edge of the cabbage leaf.
   
10. We wrap the cabbage rolls, pressing the edges.
    
11. Place in a bowl and add the remaining tomato sauce. Simmer over low heat for 25 minutes.
    

We serve the finished dish to the table.

1. Cabbage needs to be cooked a little. Do not cook until fully cooked, when it starts to fall apart, but only a little. As you can see above, you can do this with a whole head of cabbage to remove the leaves. If they are already well removed, then you need to weld them already separated from the fork. Without this, it will not work correctly and beautifully.
2. As for whether cabbage rolls need to be fried before stewing. This is for an amateur. Of course, fried food tastes better, but if you want more easy option- feel free to fill them with gravy and simmer until cooked. If you still choose to fry, then proceed with caution. They usually splatter with oil.
3. Traditionally, it is customary to stew cabbage rolls in sauce. Here, opinions are divided, someone loves pure sour cream, someone tomato, someone mixed. The choice is yours.

Cook, taste and treat your loved ones and friends with a delicious homemade dish.

Almost every cuisine in the world has its own version of the recipe, which involves rolling minced meat into cabbage or grape leaves and stewing in sauce. Despite the fact that the technology for preparing cabbage rolls is similar among different peoples, the result depends on the taste preferences of each particular chef.

Cooking cabbage rolls with minced meat

There are many variations in the preparation of the dish: chefs use white, Beijing, Savoy cabbage for this purpose, add different cereals, mushrooms, vegetables and even fish, cook a dish in the oven, slow cooker, microwave, saucepan, in a pan. To start experimenting with recipes, it is first recommended to cook classic stuffed cabbage rolls with rice and meat on the stove. In this case, tomato sauce with the addition of your favorite spices can serve as gravy.

How to cook lazy cabbage rolls with minced meat and cabbage

This variation of the dish is good because it takes a minimum of time, since the chef does not have to mess with each roll, but to prepare a homogeneous mass. First, rice is boiled, and separately cabbage. The meat is ground into minced meat, which is mixed with the finished rice porridge, spices and chopped cabbage leaves. The mass is thoroughly mixed, after which cutlets are formed from it, which are fried in oil. After that, lazy cabbage rolls with cabbage and minced meat are stewed in a saucepan until cooked. Before serving, the dish is poured with tomato sauce or sour cream.

Cabbage rolls with Chinese cabbage and minced meat

Recipe 1: Stuffed cabbage - a classic Russian recipe

Who doesn't love cabbage rolls in our country? Probably, there is not a single family in which these mouth-watering envelopes filled with minced meat are not prepared.

Ingredients: minced meat (500 grams), onions (2 pcs. for minced meat and 2 pcs. for gravy), rice (1-1.5 cups), water (1 cup), salt, pepper, head of cabbage.
Sauce: sour cream (500 grams), tomato sauce (3-4 tablespoons), onion, vegetable oil, carrots (1 pc), water, pepper, salt.

Cooking method

Boil the rice in salted water and drain the water. Cool and mix with minced meat, luom, salt and pepper.
Let's prepare the cabbage - cut the stalk deep into the head of cabbage, lower it into boiling water for a few minutes. We separate the softened leaves and form the basis for the stuffed cabbage. Young early cabbage just needs to be dipped in boiling water - the leaves will simply scatter themselves.

Winter varieties will have to be boiled a little, removing the leaves gradually. You can also warm the head of cabbage in the microwave - just place the cabbage for a minute and also gradually remove the leaves. As an option, bake in foil in the oven, but in this case the upper parts will fry a little, and the workpiece will acquire a specific smell. If your cabbage has been frozen, no heat treatment is required.

We spread the filling on the prepared sheets and wrap it in the form of an envelope, starting from the thick edge. We put everything tightly in a saucepan, pour a small amount of water and put on fire.

Sauce: Saute onions and carrots in oil in a pan, add tomato sauce and a little water. Pour the cabbage rolls with the sauce about 20 minutes before the end of cooking. Serve with sour cream and herbs.

Recipe 2: Cabbage rolls with buckwheat and minced chicken

It turns out very interesting, be sure to try it. In this case, it is better to fry cabbage rolls first in vegetable oil, and then stew in sour cream. With minced chicken, the dish will be softer or more tender, but you can cook it with beef.

Ingredients: minced chicken (500 grams), salt, pepper, onion, sour cream (1 cup), bay leaf, vegetable oil, medium head of cabbage.

Cooking method

Boil buckwheat for 5 minutes. Drain the water, put it in a colander. Mix with minced chicken and onion fried in vegetable oil, salt, pepper.

We disassemble the cabbage into leaves, if necessary, pre-scald it. Put the filling in the middle of the cabbage leaf and fold it into an envelope. Fry the envelopes in vegetable oil, put them in a deep saucepan and add water and sour cream. Salt, season peppers and add bay leaf. Simmer for approximately 40 minutes.

Recipe 3: Dolma (stuffed cabbage with grape leaves)

Real dolma is only lamb. However, we are culinary specialists ourselves, that we can replace products at our own request. In general, those who do not perceive lamb can use beef with the same success.

Ingredients: fresh or pickled grape leaves (250 grams), ground beef or lamb (300 grams), vegetable oil (70 grams), onion (2 pcs.), Short-grain rice (small cup), dill, mint, salt, pepper.

Cooking method

Wash the leaves in cold water. Soak the pickled leaves for an hour in water, and then dry. Heat the vegetable oil in a saucepan to fry the onion. Let stand under the lid for a while. Add rice, spices, salt and pepper to the onion. Dolma differs from cabbage rolls in a smaller size. Duckies are small and neat, make sure that the leaves do not unfold.

We put the pot with dolma on the fire, sprinkle vegetable oil and cover with a plate. Cook on low heat for 45 minutes. Pole with sour cream, mayonnaise or sauce. Perfect oriental gravy - natural yogurt mixed with minced garlic. Instead, you can use kefir, yogurt, matsoni. The sour milk sauce makes dolma an even lighter dish.

Recipe 4: Stuffed cabbage unloading diet

If you are on a salt-free diet and want to diversify your diet, try cooking with curry and ginger - they help burn fat.

Ingredients: beef (300 grams), white cabbage (150 grams), celery, carrot, chicken egg (2 pcs.), curry, lemon juice (1 teaspoon), olive oil. For gravy: kefir (100 grams), ground ginger (half a teaspoon).

Cooking method

Grind cabbage, carrots and celery in a blender. Mix and add to minced meat along with eggs and curry. We form golbtsy: put the filling in the center of the prepared cabbage leaves and wrap them in tight envelopes. Coat the bottom of the frying pan with olive oil and lay the cabbage rolls tightly. For gravy, mix kefir and ginger and pour on top. Bake in the oven at a temperature of 220-260 degrees.

Recipe 5: Cabbage rolls with mushrooms

Another recipe for lean diet food. You can take mushrooms, porcini mushrooms, but champignons with rice as a filling for a cabbage leaf is a great combination. It's delicious, healthy, easy.

Ingredients: cabbage (10 steamed leaves), rice (4 tablespoons), champignons (200 grams), onion (1 pc), tomato paste, salt, vegetable oil.

Cooking method

Boil the leaves until soft in salted water. Boil the rice so that it remains crumbly, cook the mushrooms separately. Chop the onion and fry it in a pan. Add mushrooms and combine with rice. We salt a little. We wrap the finished filling in cabbage leaves and transfer to a saucepan. Simmer for 40 minutes, add tomato paste and spices. Serve with herbs and sour cream.

Cabbage rolls are prepared according to a certain technology, but different sauces can be used.

For instance:
- sour cream with chopped herbs and garlic passed through the garlic;
- kefir with herbs and salt;
- mix mayonnaise with onions in a blender. Add a bunch of parsley and pickled cucumber, lemon juice.

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 as far back as 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 cooking options for cabbage rolls - using savoy and Beijing cabbage, with mushrooms and buckwheat, in the oven and with preliminary frying in a pan. To go to the "advanced" level and afford culinary experiments, you should figure out how to cook cabbage rolls in the classic version. And the classic version is cabbage rolls 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, the minimum number of cabbage rolls will be obtained from a small head, 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 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 add 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. Nice?

Cooking cabbage rolls in a saucepan

Put the stuffed cabbage in a 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 readiness of a girl 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!

Cabbage rolls are a traditional Eastern European dish, perfect for an ordinary family dinner or a chic holiday table. It is made from cabbage or grape leaves in which a wide variety of fillings are wrapped. But their most familiar variant was cabbage rolls with meat and rice, supplemented with white vegetables.

In order for the dish to turn out tasty and appetizing in appearance, one should be very careful in selecting products for it. This is especially true for cabbage.

Ideal for cabbage rolls is a miniature head of cabbage, the leaves of which do not fit too tightly to each other.

Regardless of the recipe chosen, it is very important to properly prepare the cabbage for the further formation of cabbage rolls.

For this:

• The stump is separated from the head of cabbage (gently with a sharp knife);
• The vegetable is immersed in boiling water and after five minutes is removed from the heat along with the pan;
• Cabbage is in a container with water until it cools completely;
• The head of cabbage is disassembled into individual leaves.

If the petioles of the leaves are too hard and thick, they need to be thoroughly crushed. The easiest way to do this is with a hammer for beating meat.

A variety of spices are an obligatory component of this dish. For example, dried oregano, bay leaf, basil, and ground black pepper. This list can be changed and supplemented to your own taste.

Minced meat is an important part of cabbage rolls. Therefore, it is necessary to cook it tasty and properly. There are two main options for the meat component for the filling.

The first is prepared from chicken fillet. It is also worth taking a small amount of skin for minced meat so that it does not turn out too bland. But salt and spices should not be added to this product. The fillet, together with the skin, is twisted through a meat grinder or chopped with a blender. You can also add 1 small white onion to the mixture. On 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 pulp from the shoulder blades, loin, brisket and neck. If very fatty pork is used to prepare minced meat, then beef, on the contrary, can be lean. Onions in this version of minced meat for cabbage rolls with rice should not be added when crushed.

Cabbage rolls with meat and rice - a classic recipe

The classic recipe is the simplest and most affordable. It will appeal to both children and adults. The main thing is not to spare 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 egg, 3 tbsp. spoons of tomato paste or ketchup without additives, 200 gr. fat sour cream.

As for spices, the easiest way to buy ready mix"For stuffed cabbage" or find the perfect combination for yourself through experimentation.

Step by step cooking steps:

1. Rice is boiled until half cooked in unsalted water.
2. Carrots and onions are finely chopped and fried until golden brown in any vegetable oil.
3. Semi-cooked chilled rice is mixed with vegetables, minced meat, raw egg, salt and spices.
4. The filling is laid out on a pre-prepared cabbage leaf, after which the latter is folded into a neat envelope.
5. It remains 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 to it.
6. The mixture is boiled for 5-7 minutes, then it is poured into a saucepan, in which cabbage rolls are also neatly placed. 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 needs to be stewed from 40 to 90 minutes. It should be served at the table, after sprinkling with finely chopped fresh herbs.

Stuffed cabbage 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 maximize their benefits, rich taste and reduce calorie content. Roasting cabbage rolls should be chosen if the dish is planned to be served with festive table. Perfect for such a variant of the popular dish under discussion, minced meat from chicken meat(1 kg.). In addition to it, you will need to prepare 1 medium head of cabbage, 300 gr. mushrooms, a couple of onions and the same amount of carrots, 300 gr. rice, 2 eggs, 500 ml. fat cream (at least 20%), 3-4 cloves of garlic (can be replaced with a granular product), 2 tbsp. tomato paste, spices, salt.

1. Rice is boiled in plenty of water until tender.
2. In a frying pan, chopped white onions, garlic, carrots and chopped mushrooms are thoroughly fried in any vegetable oil with spices.
3. When all the ingredients are prepared, you can add vegetables, meat and mushrooms to the rice, salt and pepper them, and then put the filling for cabbage rolls on a cabbage leaf, folding it into an envelope.
4. It remains to carefully lay out the future treat on a deep baking sheet thoroughly greased with oil or fat or in any convenient form. Top them with a mixture of heavy cream and tomato paste. If granulated garlic is used, then you can add it to the dish just at this stage.

Cabbage rolls are cooked in an oven preheated to 180 degrees for at least 40 minutes. You can serve them to the table, after decorating with herbs, as well as slices of fresh or canned vegetables(tomatoes, cucumbers, sweet bell peppers).

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 put on the fire is burning. In addition, cabbage rolls in a slow cooker always turn out to be very soft and tender. For their preparation, you need to take 1 head of cabbage, 500 gr. minced meat, 250 gr. white rice, 1 carrot, 3-4 garlic cloves, 100 gr. sour cream and 50 gr. tomato paste.

1. Water is poured into the bowl, salt is added, and then rice. In the “Steaming” mode, it is necessary to set the time 2 times shorter than the standard one so that the cereal is half-cooked.
2. After rice, the container is rinsed, grated carrots and chopped garlic are placed in it. In the "Frying" mode, vegetables are cooked until soft.
3. Now carrots, garlic, rice and minced meat are thoroughly mixed, tomato paste, salt and spices are added to them. The filling is laid out on prepared cabbage leaves, which need to be rolled up into envelopes.

It is in the pan that housewives cook cabbage rolls most often. To add originality to this dish, it is worth supplementing 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 each), spices, salt, oil.

1. Rice is boiled until half cooked in salted water.
2. Chopped carrots and onions are fried in vegetable oil (you can even take olive or walnut oil).
3. Prepared ingredients are mixed with raw minced meat, and the filling is wrapped in cabbage leaves.
4. Cabbage rolls are fried in a pan on both sides until golden brown.
5. Now similar actions are performed with flour. It is fried until golden brown, poured with sour cream and water.
6. As soon as the filling thickens, stuffed cabbage is laid out in it and left on low heat for about 20 minutes.

As noted above, for such a recipe, thick homemade sour cream. Then the dish will turn out especially hearty and tasty.

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. V fast 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 it is added soy sauce, chopped vegetables, greens.

Delicious dish being 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:

1. 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.
2. 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.
3. Boil cabbage leaves in boiling water until soft. The blanks are cooled, and then cut into pieces of the desired size.
4. Minced meat is spread on cabbage leaves, stuffed cabbage rolls are rolled up with envelopes or rolls.
5. Lubricate the bottom of the pan with vegetable oil and pour in 100 ml of water. Cabbage rolls are laid out in layers and poured with sauce.
6. 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.