Many people like tender, juicy and satisfying cabbage rolls. Minced meat with rice, wrapped in cabbage leaves, acquires a unique taste during stewing and baking in the sauce. However, not everyone dares to make cabbage rolls with minced meat and rice at home, believing that this difficult process. cooking secrets delicious cabbage rolls Of course, you need to know, but even a novice hostess can cook them.
Cooking features
Cooking cabbage rolls with minced meat and rice will not be difficult if you read the recommendations of experienced chefs.
- It is very important to choose and prepare cabbage correctly. In early varieties, the leaves are usually softer and more tender. They are best suited for cabbage rolls. However, late varieties of cabbage can also be used (in this case, the preparation of the leaves will be longer).
- First of all, the leaves need to be softened. To do this, the head of cabbage is first washed well, after which the stalk is removed from it. V large saucepan boil water and put a head of cabbage into it. Boil, checking the softness of the leaves with a fork. When the upper leaves become flexible enough, they are separated, and the head of cabbage continues to be boiled until the required number of cabbage leaves is gradually collected. To soften the leaves of young cabbage, it is enough to immerse the head of cabbage in hot water for 5 minutes.
- Autumn cabbage varieties almost always have strong veins. The seal at the base of the leaf is cut off, the remaining veins are beaten off with the back of a knife or the side of a culinary hammer.
- Rice for cabbage rolls is boiled until half cooked and only then mixed with minced meat. Otherwise, it will remain hard, and eating cabbage rolls will not be very pleasant.
- Before baking or stewing cabbage rolls with minced meat and rice, they can be fried. This will give them a special flavor and allow them to keep their shape better.
- At the end of cooking, in the sauce in which cabbage rolls are stewed, you can add a small piece of butter. This will give the dish a delicate flavor.
Stuffed cabbage rolls with minced meat and rice different ways, and some nuances may depend on which method you have chosen.
Cabbage rolls with minced meat and rice in the oven
- cabbage - 1.5 kg;
- turkey breast fillet - 0.6 kg;
- rice groats - 100 g;
- onions - 0.3 kg;
- cabbage broth - 0.25 l;
- tomato paste - 70 g;
- sour cream - 50 g;
- vegetable oil - 50 ml;
- salt, ground pepper- taste.
Cooking method:
- Prepare the cabbage leaves by boiling a pre-washed head of cabbage until soft and carefully separating the leaves with a fork and knife. Beat soft leaves in places where the veins are too dense. Stack them up. Pour out a glass of water in which the cabbage was boiled, the rest can be poured out, since a lot of cabbage broth is not required. If you purchased young cabbage, which is not necessary to cook, you can use any broth, including vegetable.
- Boil the rice in a separate pot. It should become soft, but not have time to boil.
- Wash the turkey breast, dry it, cut into pieces and pass through a meat grinder.
- Peel the onions, finely chop them with a knife or pass through a meat grinder along with the meat.
- Combine ground turkey meat, chopped onion, rice. Salt and pepper, mix well.
- Put a cabbage leaf in front of you, put a couple of tablespoons of minced meat on it, stepping back a few centimeters from the edge. Fold the sheet into an envelope, sealing the stuffing inside.
- Fry the cabbage envelopes in a hot pan in vegetable oil.
- Put the fried cabbage rolls into the mold.
- Mix tomato paste with sour cream, dilute with vegetable broth.
- Pour the stuffed cabbage with this mixture and put them in an oven preheated to 180 degrees.
- It takes 40 minutes to cook cabbage rolls with minced meat and rice at the indicated temperature.
Garnish for cabbage rolls is not required. When serving, it is enough to pour them with fresh sour cream.
Cabbage rolls with minced meat and rice in a saucepan
- young cabbage - 1 kg;
- minced beef - 0.3 l;
- pork fat - 100 g;
- rice - 80 g;
- onions - 0.2 kg;
- carrots - 100 g;
- tomato paste - 100 g;
- sour cream - 100 ml;
- bay leaf - 3 pcs.;
- black peppercorns - 5 pcs.;
- garlic - 2 cloves;
- vegetable oil - 50 ml;
- salt, a mixture of peppers - to taste;
- water - 0.6 l.
Cooking method:
- Rinse the rice well, cover with half a glass of water and cook for about 10 minutes, until there is almost no liquid left at the bottom. After that, rinse the rice again.
- Peel the onion and cut into small pieces with a knife.
- Carrots, peeled, chop on a grater.
- Heat the oil in a frying pan, put the onion in it and fry it until golden brown.
- Add the carrots and fry the onion with it for another 5 minutes.
- Pass the garlic through a press.
- Finely chop with a knife or chop the fat in another way. It is not forbidden to use kitchen appliances, such as a blender, meat grinder.
- In a large bowl, combine the ground beef, lard, half of the fried vegetables, rice, and garlic. Add salt and pepper mixture to taste. Mix thoroughly.
- Boil water in a saucepan. Wash the cabbage and put it in boiling water for 5 minutes. Remove, dry, carefully separate the leaves.
- Wrap 2-3 tablespoons of minced meat in each sheet.
- Fry the cabbage rolls in the same pan where you cooked the roast.
- Mix sour cream with tomato paste and reserved roast. Dilute with water in an amount of 0.5-0.6 liters.
- Put the cabbage rolls on the bottom of a thick-walled pan, pour over the sauce, do not forget to salt and season it. Place laurel leaves and black peppercorns in a saucepan.
- Place the pot of stuffed cabbage over low heat and simmer for 40 minutes after the sauce has boiled.
When serving, cabbage rolls can be poured with the same sauce in which they were stewed.
Cabbage rolls with rice and minced meat in a frying pan
- rice - 150 g;
- cabbage - 1 kg;
- minced meat - 0.4 kg;
- broth or water - 0.2 l;
- sour cream - 0.2 l;
- tomato juice- 0.2 l;
- vegetable oil - how much will go;
- salt, pepper, herbs - to taste;
- tomato paste - 50 g;
- onion - 0.3 kg;
- carrots - 0.3 kg.
Cooking method:
- Boil the rice until it is soft enough.
- Boil a little hot water cabbage (no more than 5 minutes), separate the leaves and, if necessary, beat them off.
- Remove the skin from the onion. Chop the onion with a knife.
- Peel and grate carrots.
- In a small frying pan, heat the oil, fry the onion and carrots in it for 10 minutes. Set aside half. Add tomato paste to the remaining vegetables, stew them with it for 5 minutes.
- Mix the reserved vegetables with minced meat. Add salt and pepper to it, rice. Knead the mince.
- Put a couple of tablespoons of minced meat on each cabbage leaf, fold it into an envelope.
- Fry the cabbage rolls in a deep frying pan, dropping them into boiling oil.
- Pour in tomato juice, mixing it with vegetable roast and broth. Simmer over low heat for 40 minutes.
- Chop greens, mix with sour cream. Pour her cabbage rolls before serving.
Cabbage rolls according to this recipe are very tasty and appetizing, the recipe is one of the most common.
Chinese cabbage rolls with minced meat and rice in a slow cooker
- minced chicken - 1 kg;
- Beijing cabbage - 1.5 kg;
- rice - 0.2 kg;
- sour cream - 0.2 l;
- tomato sauce- 0.2 l;
- fresh dill - 50 g;
- fresh parsley - 50 g;
- carrots - 100 g;
- onion - 100 g;
- vegetable oil - 50 ml;
- salt, seasonings - to taste.
Cooking method:
- Boil rice and mix with minced meat. You can boil rice in a slow cooker using the "Soup" program, or in a regular saucepan.
- Finely chop the peeled onion, chop the carrots with a grater.
- Pour oil into the multicooker bowl. Turning on the baking or frying mode, fry the chopped vegetables for 15 minutes.
- Mix vegetables with rice and minced meat. Pepper the resulting mass and salt it.
- Wash and dry chinese cabbage, dismantling it into leaves.
- Spreading minced meat on cabbage leaves, form cabbage rolls. Put them in the multicooker bowl.
- Mix the tomato paste with sour cream, cover the cabbage rolls with this mixture.
- Start the "Extinguishing" mode for 40 minutes.
After the end of the program, lay out the cabbage rolls, sprinkle with finely chopped herbs.
Cabbage rolls can be cooked with minced meat from any meat. They are especially satisfying if you add rice to minced meat. There are several ways to cook cabbage rolls with minced meat and rice, and they are all good in their own way.
Missed something delicious. Thinking about how to cook cabbage rolls. Despite the fact that the preparation of cabbage rolls is considered by many to be unnecessarily time-consuming and effortless, everyone likes the result. And in fact, when properly cooked, cabbage rolls turn out to be surprisingly tasty, satisfying and fragrant, while possessing at the same time the delicate crunchiness of stews. vegetable dishes. However, the versatility and versatility of stuffed cabbage easily allows us to cook them without meat or rice, replacing products in accordance with our taste and culinary preferences. Let's try to learn and remember how to cook cabbage rolls today.
Like most other truly popular popular dishes, stuffed cabbage boasts the widest variety of cooking recipes. In every house, in every family, this dish is prepared in its own way. Someone considers cabbage rolls to be an everyday dish, while others decorate their own with homemade cabbage rolls. holiday menu. Traditionally, the stuffing for stuffed cabbage is made from rice, boiled until half cooked, minced pork, onions and spices. However, the fantasies of culinary specialists will always be crowded within such a rigid framework. From what just do not prepare stuffing for cabbage rolls today! Poultry, meat and even fish, a wide variety of cereals and vegetables, mushrooms and dried fruits, herbs and spices are used. Any of your favorite products, with the right approach, will easily give traditional cabbage rolls a fresh originality of a new taste, or even completely change a familiar dish, decorating it with a new intricate aroma, consistent with your own unique imagination and culinary talent.
For some housewives, the preparation of cabbage rolls seems to be an unnecessarily complicated and painstaking task, so much so that they completely refuse to take it on. And absolutely in vain! The right mood, time planning and knowing some culinary tricks and secrets will easily allow you to cook delicious homemade cabbage rolls and please your loved ones with this wonderful dish.
Today we will tell you how to cook cabbage rolls. We have compiled the most important tips and interesting recipes who will definitely tell you and help you cook cabbage rolls.
1. How carefully you approach the choice of cabbage for your cabbage rolls will 
depend on taste and appearance ready meal. Try to pay attention to heads of cabbage that are even, dense, without creases and damage. Best of all, not round, but slightly flattened heads of cabbage are suitable for cabbage rolls. It is in such heads of cabbage that the thin surface of the leaf is much larger in area than the coarse part with a thick petiole. Pay close attention to the density of the leaves themselves. Stuffed cabbage is best suited for cabbages with flexible, thin leaves that bend easily but do not break. Most often, such cabbage has a greenish tint of leaves. Cabbage, on the other hand, with white, thick leaves that break easily at the slightest bending, is not suitable for cabbage rolls, it takes too much time to prepare, and even in ready dish will be tough and fibrous.
2. In order to disassemble the head of cabbage into separate leaves without damaging them, the cabbage should be properly prepared. First of all, with a sharp knife, cut the cabbage stalk, trying to capture most of the rough, thick petioles. Then dip the head of cabbage into boiling water to which a small amount of vinegar has been added. The acid will preserve the natural structure of the cabbage leaf and protect it from tearing. Boil the cabbage for a few minutes, until the top leaves become translucent and begin to separate from the head. Carefully remove the head of cabbage from boiling water and, trying not to burn yourself, separate the top boiled leaves. If necessary, return the cabbage to boiling water and repeat the whole process with the remaining leaves. Cool the prepared cabbage leaves and, if necessary, beat off the protruding thick parts of the petioles with a culinary mallet.
3. There is also a simpler, although more long way soften the cabbage leaf and disassemble the head without damaging it. With a sharp knife, carefully cut off the cabbage stalk, place the head of cabbage in a plastic bag, tie it tightly and put it in the freezer for a couple of days. After the head of cabbage is completely frozen, remove it from the freezer and defrost in the lower compartment of the refrigerator. Cabbage prepared in this way turns out to be very soft, easily disassembled into individual leaves and does not tear at all. You can use any of the methods we have listed for preparing cabbage to your own taste, the result will be equally good.
4. There are many various ways twisting pigeons. Someone simply twists them into a tube, without wrapping the ends of the cabbage inside. Someone makes kulyochki from a cabbage leaf, filling them with minced meat like stuffed peppers. Traditionally, cabbage rolls are folded so that the filling is covered with a cabbage leaf on all sides. Spread the prepared cabbage leaf on the board in front of you. Closer to the base of the sheet, lay out two to three tablespoons of the filling in the form of an oblong sausage half the width of the sheet. Cover the stuffing with the base of the leaf, then fold over the sides of the leaf, then roll the stuffed cabbage away from you, twisting it into the remaining long part of the cabbage leaf. Nothing complicated, right?
5. Let's try to cook traditional Russian cabbage rolls with beef and rice. Prepare in advance and disassemble the head of cabbage into individual leaves. Boil one liter of water in a saucepan, add a teaspoon of vegetable oil, salt to taste and pour 100 gr. rice. Simmer over medium heat for 10 minutes until half cooked. The rice should be slightly undercooked and slightly crispy. Throw the finished rice in a colander, let the water drain, and then mix with 500 gr. ground beef, a pinch of black pepper and nutmeg, salt to taste. Thoroughly knead the filling. Wrap three tablespoons of filling in each cabbage leaf. Fry the cabbage rolls in vegetable oil for three minutes on each side, and then transfer to a wide pan. In the oil remaining from frying the cabbage rolls, fry one finely chopped onion and one carrot, cut into thin strips, for five minutes. Then add to the vegetables 1 tbsp. a spoonful of sugar and 200 gr. sour cream. Stir thoroughly and simmer for another two minutes on the lowest heat. Transfer the resulting dressing to a saucepan with cabbage rolls and simmer everything together under a lid over low heat for 30 minutes. Before serving, sprinkle the cabbage rolls with finely chopped herbs and pour over the dressing in which they were stewed.
6. Love more spicy and fragrant dishes? Try to cook cabbage rolls in Tatar style. Boil, disassemble into separate leaves and cool one head of cabbage. Prepare the sauce ahead of time. Finely chop the onion, grate one carrot on a coarse grater. In a skillet, heat 2 tbsp. tablespoons of vegetable oil, add onions and carrots and fry until golden brown. When the vegetables are ready, add 300 gr. finely chopped tomatoes, 100 ml. sour cream, 100 ml. water, 1 tbsp. spoon tomato paste, 1 teaspoon of dried dill, salt, sugar, black and red pepper to taste. Mix everything, bring to a boil and cook covered over medium heat for 10 minutes. For the filling 500 gr. mix minced lamb with ½ cup boiled rice, two finely chopped onions, salt, black and red pepper to taste. Wrap the stuffing in cabbage leaves, forming cabbage rolls, dip the cabbage rolls in the egg, lightly beaten with a fork, and fry in butter for three minutes on each side. Transfer the cabbage rolls to a wide saucepan, add two bay leaves to them, pour over the sauce and simmer under the lid over low heat for 35 - 40 minutes.
7. Stuffed cabbage rolls are very tasty with chicken filling baked in the oven. Boil in advance and disassemble one head of cabbage into separate leaves. Two chicken fillets grind into food processor or pass through a meat grinder with a large grate. Fry the minced chicken in a frying pan in one tablespoon of vegetable oil for five minutes. Finely chop one onion, one juicy carrot and one large bell pepper. Add the vegetables to the minced chicken, season with salt and pepper to taste, and simmer everything together, covered, over medium heat for five minutes. Remove the filling from the heat, cool slightly, and then form cabbage rolls by wrapping three tablespoons of the filling in cabbage leaves. Transfer the cabbage rolls to a greased baking dish, pour over the 100 ml sauce. cream and 3 tbsp. spoons of thick yogurt or sour cream. Bake in a preheated oven at 180⁰ for 20 minutes. Sprinkle with finely chopped parsley before serving.
8. Fish lovers will love cabbage rolls with salmon and couscous. Boil, disassemble into separate leaves and pour over one head of cabbage with ice water. In a skillet, melt 1 tbsp. a spoonful of butter, add one finely chopped onion and fry until golden brown. Then add 500 gr. salmon fillet, cut into small cubes, and 1 tbsp. spoon lemon juice. Stir and fry everything together for 10 minutes. Mash the fish with a fork, add 2 tbsp. spoons of couscous, one a raw egg, salt and white pepper to taste. Mix thoroughly and form cabbage rolls from cabbage leaves and fish stuffing. Transfer the cabbage rolls to a greased baking dish, fill with a mixture of 100 ml. cream and 100 ml. water and bake in a preheated oven at 180⁰ for 30 minutes. Before serving, sprinkle with chopped parsley and pour over the sauce in which the cabbage rolls were baked.
9. Vegetarians will not be left without their cabbage rolls. Boil in advance and disassemble for 
individual leaves of a head of cabbage. Boil until half cooked 200 gr. rice, drain the water. Soak 150 gr. in cool water for 40 minutes. dried mushrooms. Drain the water and cut the mushrooms into small pieces. In a skillet, heat 2 tbsp. tablespoons of vegetable oil, add one finely chopped onion and one carrot, cut into small cubes. Fry for five minutes until golden, then add the mushrooms and cook, covered, for another five minutes. Remove from heat and stir in boiled rice. Add salt and black pepper to taste and mix thoroughly. from cabbage and mushroom stuffing roll the cabbage rolls, fry them in vegetable oil for three minutes on each side, then pour one glass of sour cream and simmer under the lid for another 10 - 15 minutes. Remove from heat and let stand for 10 minutes.
10. Original Chinese-style cabbage rolls will appeal to all lovers of Asian cuisine. To 500 gr. ground turkey add 3 tbsp. tablespoons finely chopped green onions, 1 tbsp. a spoonful of chopped green cilantro, three chopped garlic cloves, 1 tbsp. a spoonful of grated fresh ginger, 1 tbsp. spoon soy sauce, 1 teaspoon of sesame oil, salt and red pepper to taste. Thoroughly knead the minced meat and leave in a cool place for 30 minutes. Boil one head of Beijing cabbage in lightly salted water for five minutes and disassemble into leaves, removing the thickest protruding parts. From cabbage and minced meat, roll cabbage rolls and steam for 15 minutes. Serve with sweet chili sauce.
And the site "Culinary Eden" on its pages is always glad to offer you even more original ideas and proven recipes that will definitely tell you how to cook cabbage rolls.
Everyone will definitely like tasty and juicy cabbage rolls with meat, and you don’t have to make them yourself, you can buy ready-made frozen semi-finished products in the store and boil them at home, so in this article we’ll look at how long and how to cook cabbage rolls with meat in a saucepan so that they turned out delicious, juicy and flavorful.
How long to cook cabbage rolls in a saucepan?
The cooking time of cabbage rolls in a saucepan depends on the size and type (only made or frozen), so let's take a closer look at how much cabbage rolls are boiled in a saucepan:
- How much to cook cabbage rolls (fresh, just cooked)? On average, cabbage rolls need to be boiled (stewed) in a saucepan for 30-35 minutes until cooked (if at least 1 hour, so that the cabbage is not crispy, but very soft).
- How long to cook frozen cabbage rolls in a saucepan? Frozen cabbage rolls are cooked for 10-15 minutes longer than just cooked ones (on average 40-50 minutes after boiling water in a saucepan).
- How long to cook cabbage rolls in a double boiler (steam multicooker)? Stuffed cabbage can be cooked in a slow cooker in the “Steamed” mode or in a double boiler in 35-40 minutes.
- How much to cook cabbage for cabbage rolls? Cabbage leaves must be boiled for 10 minutes after boiling water in a saucepan before cooking cabbage rolls.
Having learned how much to cook cabbage rolls with meat in a saucepan, we will further consider the process of their preparation step by step in order to know how to cook them properly in a saucepan at home.
How to cook cabbage rolls in a saucepan (frozen and fresh)?
The most common and in a simple way cooking cabbage rolls with meat is their cooking in a saucepan (it is better to give preference to a saucepan with a thick bottom or a cast iron). Consider step by step how to cook cabbage rolls in a saucepan.
- First of all, we prepare the sauce for cooking cabbage rolls: peel the onion and finely chop the onion, peel and grate the carrots, then fry them in vegetable oil in a pan, add tomato paste, water and simmer for 10 minutes, then add salt, ground black pepper and bay leaf and simmer for another 3-4 minutes.
- Put cabbage rolls tightly to each other in a saucepan (frozen semi-finished products can not be defrosted beforehand), add the prepared sauce and pour cold water so that it completely covers the cabbage rolls.
- Bring the water in a saucepan to a boil, reduce the heat (the water should not boil too much) and cook the cabbage rolls for at least 30 minutes until cooked (frozen for at least 40 minutes). We cover the saucepan with a lid.
Note: so that the cabbage on the cabbage rolls does not burst in the bottom layer, several whole cabbage leaves can be placed on the bottom of the pan before cooking.
In conclusion to the article, it can be noted that knowing how and how much to cook cabbage rolls in a saucepan, you can cook delicious and hearty meal and pleasantly surprise your guests and loved ones. Your reviews and helpful tips how to cook cabbage rolls (frozen and fresh) in a saucepan, leave in the comments to the article and share it on social networks if it was useful to you.
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 to taste.
Step by step preparation:
- 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.
- Carefully remove the leaves from the boiled fork. They shouldn't break.
- We make minced meat from meat: cut it into pieces and pass it through a meat grinder along with slices of peeled onions.
- 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.
- Two carrots are peeled and processed on a grater.
- We pass it in oil and put it in the minced meat mixture.
- Add dry ingredients and mix well.
- We straighten the cabbage leaf. With a tablespoon, put the minced meat in its middle.
- Roll up the sheet.
- When the required number of cabbage rolls is typed, put them on the bottom of the pan with the seam down.
- Pour water into the bowl, add tomato paste to it.
- Pour the resulting mixture over the cabbage rolls.
- 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:
- We disassemble Beijing cabbage into leaves.
- Fold ten leaves in a non-metallic container and send to the microwave for heat treatment. Set a timer for 5 minutes.
- Boil rice in a saucepan until half cooked.
- Pour the rice mixture into minced meat, salt and add pepper.
- Pass the grated carrots in a frying pan until it gives juice.
- Salt the leaves slightly, spread the filling of meat and rice on them.
- Roll the leaves into a tube, pick up the edges inside.
- Put the fried carrots on the bottom of the pan.
- Place cabbage rolls on top.
- Fill the dish with water, add a pinch of salt.
- 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:
- We load the cabbage head washed and peeled from old leaves into a saucepan and cook for 15 minutes.
- We carefully sort out the softened cabbage and fold the leaves.
- Our stuffing is already ready. It remains to rub the onion on a grater, add to the minced meat and mix.
- Pour in the same salt, washed rice and ground pepper.
- We start the leaves that have turned out to be a homogeneous mass, fold them in the form of envelopes.
- We have one onion and two carrots left. Wash them, remove the skin and grind them with a grater.
- Pour sunflower oil into the slow cooker and saute the vegetables on the “Frying” program until a golden hue appears. Turn off the fry mode.
- Lay out the second layer of cabbage rolls,
- Separately, mix the tomato sauce, 200 milliliters of water and sour cream.
- Pour the mixture into the mixing bowl. Sprinkle salt and add bay leaf.
- 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:
- We cut the pork into pieces, load them into a meat grinder and make minced meat.
- Finely chop the cabbage, immerse it in boiling water for 20 minutes.
- Grind onion with carrots on a grater.
- Boil the washed rice groats in a saucepan.
- Pour eggs into the rolled meat, add bulk ingredients.
- Mix chopped vegetables and cooked rice. Add the mass to the minced meat. We put it in the refrigerator for half an hour.
- We form cabbage rolls in the form of cutlets, put them on a baking sheet or a special form.
- Pour the stuffed cabbage with tomato juice and send it to the oven for 30 minutes. The temperature is 180 degrees.
- Mix the remaining tomato juice with sour cream. Pour the prepared dish with the resulting sauce.
- 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:
- Semi-finished products can either be prepared in advance by yourself and frozen, or bought at the store.
- Take them out of the freezer an hour before cooking, put them on the bottom of the pan.
- Now let's make a delicious sauce.
- We remove the peel from carrots and onions. Grind the vegetables with a knife and on a grater.
- Fry them in sunflower oil 4 minutes.
- Scald the tomatoes with boiling water, remove the thin skin.
- Grind the pulp in a blender.
- The resulting puree is transferred to the pan to the onions and carrots.
- Sprinkle salt, put parsley and add pepper.
- Pour the resulting fragrant sauce to the stuffed cabbage in a saucepan, add water.
- Bring the dish to a boil, and then simmer for 40 minutes. Bon Appetit!
Cabbage rolls with minced chicken in cabbage leaves
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:
- Remove healthy leaves from cabbage and boil them in boiling water for 3 minutes.
- We pass the chopped onions and carrots.
- Cook washed rice until half cooked.
- We combine minced meat, salt, rice, fried vegetables, mix.
- We put a lump of filling in the center of a cabbage leaf, wrap it with an envelope.
- We put all the resulting envelopes in a saucepan.
- 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.
- Simmer the food for 40 minutes over medium heat.
- Serve with sour cream. Bon Appetit!
