Classic cabbage rolls with meat and rice are a favorite dish of many. The combination of juicy minced meat, soft cabbage leaves and rich tomato-sour cream sauce - incredibly tasty and satisfying! However, in preparing this popular dish, there are some points that should be considered in order to achieve the perfect result. This is cooking cabbage, and properly prepared stuffing, and the formation of cabbage rolls. In our step by step instructions Let's look at all the steps in detail.
The most time-consuming process in the recipe for cabbage rolls is the preparation of cabbage. It is necessary to carefully separate the leaves from the head of cabbage so as not to tear them or damage them. It can be done different ways(using freezing, microwave, under running water, etc.). But today we will use the traditional method.
Ingredients: 
- minced meat (pork + beef) - 0.5 kg;
- cabbage - 1 large;
- rice - ½ cup;
- carrots - 1 small;
- onion - 1 large or 2 small;
- garlic - 1-2 teeth;
- tomatoes - 2-3 pcs.;
- fresh herbs (dill or parsley) - 3-4 sprigs;
- vegetable oil- 40-50 ml;
- salt, pepper - to taste.
For sauce:
- tomato paste - 2 tbsp. spoons;
- sour cream - 4 tbsp. spoons;
- water - about 400 ml;
- salt - to taste.
Stuffed cabbage recipe step by step with photos at home
- Remove damaged leaves from cabbage. Next, we make deep cuts around the stalk with a knife to separate the base of the leaves from the head. We choose a large saucepan (ideally, the cabbage should fit completely there), fill it with water. We put the head of cabbage on a knife or fork, immerse it in a boiled salted liquid.
- Gradually, cabbage leaves will begin to separate from the head (gently help them with a fork).
- When 3-5 leaves are in the pan, remove the head of cabbage from the pan. Cook the separated leaves for 1-2 minutes (until soft and elastic), then remove with a slotted spoon. Next, again put the head of cabbage in the pan, wait for the leaves to separate, etc. Repeat the process until all matching leaves are gone.
Stuffing for stuffed cabbage recipe with photo
- While the cabbage leaves are cooling, prepare the meat stuffing for the cabbage rolls. We heat the pan with vegetable oil, fry the finely chopped onion until soft.
- Next, load the carrots to the onion. Stirring, we pass everything together for about 3 minutes.
- Add carrot-onion frying to the minced meat, squeeze the garlic cloves through the press. We supplement the mixture with chopped herbs.
- Boil rice until half cooked and also load to the meat mass. For juiciness, be sure to add tomato pulp to the components of the filling. To do this, we stand the tomatoes for a couple of minutes in boiling water, then rinse with cold water, remove the steamed skin. Grind the pulp with a knife or turn it into a “mashed potatoes” using a blender.
- Salt, pepper the ingredients of the filling, mix thoroughly.
How to cook cabbage rolls with meat and rice
- We form doves. We take a cabbage leaf, remove the hard part (rod) with a knife. We spread a portion of the meat mass (about 2-3 tablespoons). Cover the filling with the bottom edge of the cabbage leaf.
- Then we bend the sides to the stuffing and wrap the top edge. We get a completely closed "envelope". From the amount of products indicated in the recipe, approximately 9-10 cabbage rolls will be obtained.
- Heat vegetable oil in a saucepan or deep frying pan. We fry our semi-finished products on both sides.
- Mix sour cream and tomato paste, dilute with water, lightly salt. Pour the stuffed cabbage with prepared sauce. The liquid should cover the products almost completely (if necessary, add water). Cover the pan with a lid.
- Stew cabbage rolls with meat and rice for 30-40 minutes over low heat. Serve the finished products with the sauce, supplement with herbs.
Cabbage rolls with meat and rice are ready! Bon Appetit!
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 stump remains. It is enough to dip young cabbage into boiling water so that the leaves separate from the head. Cabbage can also be heated in the microwave and in the oven in foil, however, the upper leaves will brown a little, and the cabbage will acquire a characteristic aroma.
You can do the opposite - first separate the cabbage leaves, then boil them. After the cabbage has cooled, the leaves in the most compacted protruding places are slightly beaten off with a hammer so that they become softer and more elastic, or we level them with a special roller with spikes for meat. Busy housewives, who have no time to boil and beat cabbage leaves, do it easier. After the stalk is cut out, they put the head of cabbage in the freezer for a couple of days, and then defrost it on the bottom shelf of the refrigerator. The effect is exactly the same as after boiling - cabbage leaves become soft and do not tear.
The secret of delicious cabbage rolls - stuffing
The classic filling consists of minced beef, pork or lamb and rice. The perfect combination 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!
Stuffed cabbage is a traditional autumn dish, when it appears on the shelves of shops and markets. fresh cabbage. They are cooked both with minced meat and with various vegetables. Today we will cook classic cabbage rolls with minced meat and rice, that's how they were always prepared.
The most important thing in cabbage rolls is the filling. To prepare it, put it in a dish homemade minced meat, boiled rice, half of finely chopped onion, herbs and one egg. Do not forget to salt all this with two teaspoons of salt and add other seasonings at your discretion.
Thoroughly mix the ingredients for meat filling golubtsov.
Now let's do at least milestone cooking in stuffed cabbage - cabbage. Wash the head of cabbage, remove a couple of top sheets and cut off the top of the stalk, as shown in the photo.
Cut around the stalk with a knife as in the photo. This is done so that later it would be convenient to trim the leaves from the cabbage head.
Place the cabbage in a large saucepan and cook for 20 minutes on different sides. The cooking process makes the head leaves softer and not brittle, which will allow us to wrap minced meat in them.
Disconnect the cabbage leaves from the head. Trim the edge of the cabbage leaf if necessary. The middle can be used later as an ingredient for a salad, or as a side dish - perhaps I will post its recipe later.
Wrapping cabbage rolls is very simple, now I will demonstrate this process with an example. We take a sheet and spread the minced meat on it as in the photo.
We do one twist.
Fold up the side edges.
We wrap the dove to the end.
As a result, I got 13 cabbage rolls, of which I decided to cook 4 pieces, and freeze the rest. Well, let's start cooking our cabbage rolls with minced meat.
First of all, we will prepare vegetables for frying and stewing - this is the finely chopped remaining half of the onion, tomato and grated carrots.
In a frying pan, heat vegetable or olive oil and put the prepared vegetables there for stewing. Salt and pepper to taste, add bay leaf and black peppercorns. Simmer them under a closed lid for 10 minutes, stirring occasionally.
When the vegetables are stewed, put the cabbage rolls on them, drown them a little in the vegetables, add water and cover with a lid and leave on low heat for 40 minutes.
After 40 minutes, we serve our cabbage rolls with minced meat and rice to the table without forgetting to add sour cream.
Bon Appetit!
Step-by-step recipes for making cabbage rolls without rice from white and Chinese cabbage: options with meat, mushrooms, fish, potatoes
2018-03-10 Marina DankoGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
5 gr.
6 gr.
carbohydrates
4 gr.89 kcal.
Option 1: Classic Meat Stuffed Cabbage Recipe Without Rice
Not everyone likes cabbage rolls with minced meat containing rice. For example, this applies to those who can't imagine darlings... without garnish. Although there are many people who will refuse a luxurious treat, fearing to get better because of the presence of rice in the filling. Offer them cabbage rolls without cereal, or at least replacing it with another kind.
Ingredients:
- small cabbage head;
- four hundred grams of minced meat;
- large carrot;
- incomplete glass of tomato;
- medium-sized bulb;
- vegetable oil - three tablespoons;
- 100 grams of sour cream.
Step by step recipe for cabbage rolls without rice with meat
Having removed the upper, coarsest and often damaged leaves from the head, lower the cabbage into slowly boiling water. For convenience, pre-cut a part of the stump, making a small indentation in its place, stick a knife or fork into this place. It is advisable to pour a couple of tablespoons of vinegar into the water.
As it softens slightly, cut off the bottom of the sheet and carefully remove it from the head. Be careful not to burn yourself with boiling water. Stand the cabbage for a minute or two and separate the next layer of leaves, as long as their size allows you to roll up a small cabbage roll.
We grind minced meat or take a ready-made semi-finished product, product requirements: it should not be liquid, the amount of fat should fit into a reasonable amount. Salt and add no more than a pinch of pepper, overly spicy minced meat is not the best way for pigeons.
Rinse the peeled vegetables and dry with a rag. We rub the carrots into a medium grater, and chop the onion into small squares. After heating the oil, we pass the vegetables until softened. A good sign of the readiness of frying - carrot juice noticeably colored the onion that became translucent. Turn off the stove and let the vegetables cool down.
Mix minced meat with browning, try again and add the desired amount of salt. From the leaves that have cooled during this time, we cut off the thickenings, set aside torn or overly softened ones. Heat oil in a saucepan or pot.
We turn the stuffed cabbage with an “envelope”, bending the edges from the sides inward. If you are lazy and turn simple rolls, get ready for the fact that most of the minced meat will not be inside, but outside the cabbage rolls. Put the blanks immediately into a warm pot.
When all the cabbage rolls are rolled up, put the pot on the stove and heat it slowly until a persistent smell of finished cabbage rolls appears. In fact, they still have a long quenching ahead, but they will give you the aroma right now.
Pour with tomato juice, you can use diluted paste or mashed fresh tomatoes. Slightly salt on top and put sour cream, pour in water just above the level of cabbage rolls and, covering loosely with a lid, simmer until tender.
Determining the degree of "ripeness" of cabbage rolls is a simple matter. Put on top of them a couple of small leaves left on the head. Depending on the variety and ripeness of the cabbage, stewing can take from forty minutes to an hour, sometimes a little more. Taste the cabbage and determine how ready it is. After turning off, let it brew a little.
Option 2: A quick recipe for cabbage rolls without rice in the oven - "Lazy cabbage rolls"
Lazy duckies are one of the most popular dish due to its many advantages. You can not pass by such recipes without including one in the selection. Since today we intend to cook cabbage rolls without rice, then, of course, we will not add it to the lazy.
Ingredients:
- white cabbage - up to half a kilogram;
- 450 grams of dense minced meat;
- four onions;
- fresh egg;
- two juicy tomatoes;
- large sweet carrot;
- half a glass of tomato juice and the same amount of pure water;
- freshly ground pepper and coarse salt;
- a glass of sour cream;
- refined oil;
- three garlic cloves.
How to cook fast lazy cabbage rolls no rice
Using a blender, finely chop and put the peeled onion and cabbage leaves in different plates. After cutting or scraping the skin from the carrot, we rub it with an average size of chips. You can remove the skin from the tomatoes, or you can leave it as it is, it will look colorful in the dish. In any case, cut the tomatoes into cubes.
Combine in a bowl and mix thoroughly: minced meat, chopped cabbage, half chopped onion and a raw egg. In many recipes, this is ignored, but it is very desirable to add part of the salt and spices to the cabbage rolls. Do as you please.
Wetting our hands with water as needed, we fashion small oblong semi-finished products, temporarily lay them out on a cutting board. Turn on the oven, set the heat to exactly 180 degrees. We generously rub the mold or a frying pan without a handle with oil, put the cabbage rolls into it, without compacting, but without leaving wide gaps. Bake twenty minutes
In a frying pan with two tablespoons of oil, saute the onion for no longer than a minute, add and mix the carrots, and after three minutes, grated garlic and tomatoes. Stir, count five minutes, then pour tomato juice, water, put all the spices. Simmer over low heat for a couple of minutes, covered with a lid.
We perform the following actions quickly, observing safety precautions. We take out the container with cabbage rolls, carefully fill them with gravy, return the form for another half an hour to the oven, at the same temperature.
Option 3: Mushroom cabbage rolls without rice (with buckwheat) from Chinese cabbage
You just don't like rice, but you have nothing against buckwheat? Of course, you can simply replace the cereals in any of traditional recipes, but try our cabbage rolls stuffed with mushrooms and buckwheat porridge, you will probably like them just as much.
Ingredients:
- fried buckwheat- full glass;
- three hundred grams of fresh oyster mushrooms;
- tomato paste, thick - 70 grams;
- three onions, medium size;
- four dried prunes;
- a small fork of Beijing cabbage;
- one large carrot;
- small bay leaf;
- a spoonful of sugar;
- refined oil.
How to cook
It is important to properly prepare the main flavor component - mushrooms. By the way, you can take almost any fresh ones, the recipe indicates those that are more common on sale. Rinse them and chop them smaller, do the same with onions. Heat up a little oil, fry the mushrooms and half the chopped onion in it.
Peel the carrots and grate coarsely, fry in another pan with the second half of the onion until softened. Pour in the tomato, add sugar, simmer slowly for four minutes under the lid. We disassemble the cabbage without resorting to the help of boiling water, Peking does not require this. We cut off the seals, although they interfere less compared to white cabbage.
Simultaneously with the previous steps, boil the buckwheat, leaving it a little harsh. Mix with mushroom passerovka, salt, season to taste with spices. We spread a small portion on each prepared sheet and roll it tightly.
We grease the pan, and preferably a ceramic bowl or mold. We put the stuffed cabbage tightly in it. We cut the soaked prunes into thin strips, lay them out between the cabbage rolls. Pour on top of the tomato passerovka and put in an unheated oven.
We turn on the heating, slowly raise the temperature, setting the regulator to about 160 degrees. We will simmer but not bake the cabbage rolls, so keep an eye on the thermometer until the temperature is stable. After an hour, pierce a knife to check the degree of readiness of one of the cabbage rolls in the middle of the dish. Serve drizzled with sour cream or melted butter.
Option 4: Stuffed cabbage without rice with potatoes and mushrooms
Mushroom fillings used for cabbage rolls can fill a large brochure. For example, the following recipe involves minced potato and mushrooms. A small note to the cooking process, for lovers of richer flavors: fry the onion separately from the mushrooms. Brown it until crispy and quickly remove it from the pan so that it does not burn, and then proceed as described. Such cabbage rolls will be much more fragrant.
Ingredients:
- Beijing cabbage, forks weighing up to a kilogram;
- two large onions;
- a third of a kilogram of greenhouse oyster mushrooms;
- a little over a kilogram of potatoes;
- two tablespoons of oil, pepper and coarse salt.
In roast:
- thick, unsalted tomato - half a glass;
- two carrots and onions;
- two tablespoons of oil, sunflower;
- one and a half glasses of broth;
- lavrushka leaf.
Step by step recipe
Boil potatoes, peeled and cut into large half-slices, in a small amount of salted water. During this time, peel and finely chop the onion, just finely dissolve the washed, sorted mushrooms. Heat up some oil and sauté sliced foods until lightly browned and strong, pleasant smell.
Drain the water from the potatoes, mash with a crush, lay out and mix the mushroom frying. Be sure to salt and pepper, a little with a margin. Separate the cabbage forks into separate leaves, removing sluggish and torn ones.
In the same pan, you don’t even have to wash it, heat the oil for sautéing and put the remaining onion. While it is slowly warming up, peel and coarsely grate the carrots, add to the frying. After stirring, soak for a couple of minutes over medium heat and pour in the broth, add the tomato, all the spices and add a little salt. Warm up for eight minutes, do not forget to add lavrushka.
Picking up portions with a spoon, lay out the filling at the base of the cabbage leaves and roll tight cabbage rolls from them. Rub the multicooker bowl with oil, put a few remaining cabbage leaves on the bottom, pour a spoonful of tomato sauce. Lay out the cabbage rolls in dense rows, pouring a little tomato frying, pour the rest on the top row completely.
Turn on the extinguishing program, program the device for twenty minutes of operation, lower the lid. Check the readiness of the dish for the first time after a quarter of an hour, add ten minutes if necessary, but carefully watch the cabbage rolls, do not let them overcook.
Option 5: Fish Stuffed Rice-Free Chinese Cabbage
We prepare cabbage rolls without rice, and we will serve ... as a side dish, boiled, washed and chilled rice is ideal for these cabbage rolls. If the categorical requirement is the complete absence of this cereal, offer potatoes fried in slices or in the form of mashed potatoes.
Ingredients:
- mackerel fillet - 300 grams, or half a kilogram carcass;
- a small squid carcass without tentacles;
- forks of Peking cabbage;
- fresh chicken egg;
- large white onion;
- a little more than half a glass of sour cream;
- a large spoonful of white flour.
How to cook
Gut and wash the carcass, separate the fillets from bones and skin, cut with a very sharp knife. If neat pieces do not work, grind into minced meat. For more products, you can use a meat grinder, and the indicated is easier to grind with a blender.
In the same way, chop the peeled and half of the onion cut into slices, combine both ground masses. Release the egg into the bowl and mix the minced meat thoroughly. To simplify the cabbage, we will not painstakingly disassemble it, but simply cut off three centimeters from the side of the stalk, then the leaves themselves will bloom with minimal help. Spread them out, choose the largest.
Putting portions of minced meat with a spoon, first roll it into a roll, then simply fill the tender edges of the sheet with your fingers inside the tube. We start the multicooker in the frying mode, heat the oil and put the cabbage rolls into it, fry until blush and turn over without covering. We chop the second half of the onion into small checkers and sprinkle with cabbage rolls.
Finely chop the defrosted squid. Mix sour cream with flour and a glass of water. Pour the sauce to the cabbage rolls, lower the lid and simmer for exactly five minutes. We fall asleep and mix the squids in the sauce, salt and pepper, lower the lid again and warm it up for exactly three minutes, after which we take out the bowl and set it aside on a stand or cutting board.
These cabbage rolls without meat – universal dish. It can be served on its own, with sour cream, along with salads, as part of a meal. Either way, it's delicious! At the same time, the recipe is easy to prepare, for which special honor and thanks to him.
I love this dish very much, but it is always difficult to break away from it, and in order not to suffer from excessive satiety after that, I cook cabbage rolls without meat according to an “easy” recipe.
Composition:
- 1-1.3 kg Savoy cabbage (or young white cabbage)
- 2-3 medium carrots
- 2/3-1 cup rice (may be halved with green lentils)
- 8 fresh tomatoes (or 4 tablespoons tomato paste)
- 4-5 art. l. ghee (or unscented vegetable oil, such as corn)
- 1 st. l. fresh grated ginger
Spices:
- 4-5 tsp mustard (half in rice, half in gravy)
- 2-3 tsp turmeric
- 5 cloves
- 2 tsp (half in rice, half in gravy)
- 5 cm cinnamon sticks
- 1.5 tsp garam masala
How to cook cabbage rolls without meat - recipe:
It is more convenient to start cooking with rice, while it is being cooked, you can make the rest of the filling.
- Rice is cooked as a side dish. I like to fry asafoetida and black mustard in ghee first until it starts to turn grey, crackle and emit a characteristic nutty smell.
- Add rice to oil, fry for about a minute.
- Pour cold water in a ratio of 1 to 2, salt, put the slow cooker on the “rice” mode, wait for readiness. Or you can do the same on the stove, just after pouring water, let it boil, cover with a lid, reduce the fire. And, without stirring, without opening the lid, cook for 15 minutes.
- Cut out the middle of the cabbage, and disassemble the leaves as much as possible. Pour the leaves with boiling water and cover with a lid.
- From the cabbage there will be a small head of cabbage with small leaves, we cut it finely and brown it together with carrots. To do this, heat the oil and spread the grated carrots and chopped cabbage residue, add salt and fry.
- Mix the fried rice with the cooked rice. Mince is ready.
The stuffing is ready
- We discard the cabbage leaves in a colander, cut off the seals from them. Wrap minced meat for cabbage rolls in leaves.
- Pour a glass into a deep rectangular baking dish. cold water, carefully lay out the cabbage rolls, cover with a second baking sheet (or foil) and put in the oven, heated to a temperature of 180 degrees.
- At this time, we will make the gravy. To do this, fry cinnamon, cloves, ginger, black mustard, garam masala in oil (spices are given in the order they were added to the oil).
Roasting spices
- Add 4 tbsp diluted in 600 ml of water. l. tomato paste or 8 finely chopped tomatoes. Simmer until the tomatoes are soft. The gravy should be liquid so that it can be poured over the cabbage rolls.
- As soon as the sauce boils, it can be evenly distributed over the cabbage rolls, cover again with a second baking sheet and bring the dish to readiness.
Pour sauce over cabbage rolls
Cooking time in the oven - 1 hour 15 minutes at a temperature of 180 degrees (from the moment the cabbage rolls were put without gravy).
- After the specified time, we take out the stuffed cabbage without meat from the oven, let it cool slightly, serve with sour cream.
More recipes for cabbage rolls without meat:
Bon Appetit!
Natasha Mironishina recipe author
