lovers sauerkraut I recommend cooking these delicious and healthy cabbage rolls with carrots. The ingredients are the simplest and most affordable, it's hard to imagine anything cheaper than cabbage, garlic and carrots. Preparing cabbage rolls is extremely simple, but such a treat is not just for every day, for festive table don't be ashamed to post. So, I’m telling you the recipe for sauerkraut rolls with carrots.
Ingredients:
- 1 white cabbage
- 3 large carrots
- 6-7 garlic cloves
- for every liter of brine:
- 1 liter of water
- 1 tbsp salt with a slide
- Take a small fork white cabbage weighing a kilogram and a half. We remove the upper leaves, at the very stalk we make several deep cuts, so that later it would be easier to disassemble the cabbage into separate leaves.
- Immerse the head of cabbage in boiling water for 5 minutes. Carefully, so as not to burn your hands, take out the cabbage. We disassemble the cabbage into sheets.
- As soon as we reach the uncooked leaf, we again dip the cabbage into boiling water. We cook 5 minutes. Let's take a look at the cabbage. If necessary, repeat the operation.
- If cabbage leaf large, then we completely cut out the thick central vein, as a result we get two blanks for cabbage rolls.
- If the cabbage is not large, then simply cut off the bottom of the sheet so that the thick part is gone.
- My carrots, peel, then three on a grater. In principle, you can use a regular grater, but it is much more beautiful if you use a grater for cutting Korean carrots.
- We clean the garlic. We crush the garlic in the garlic press.
- Mix carrots with crushed garlic. Salt lightly.
- We take a cabbage leaf, put a little carrot filling.
- Roll up the cabbage leaf. We bend the edges.
- Place rolled cabbage rolls tightly in a glass or enamel bowl. It is convenient to use rectangular dishes. To prevent the rolls from falling apart, lay each subsequent layer in the opposite direction.
- We cook the brine. We cover the cabbage rolls with a plate and pour boiling brine, while the brine should completely cover them.
- Cabbage rolls are simmered for 4-5 days at room temperature.
- To serve, put cabbage rolls with carrots on a plate, pour over vegetable oil sprinkle with finely chopped garlic. Serve slightly chilled.
Step 1: Prepare the ingredients.
We take a small head of cabbage, remove the top sheets from it and wash the head of cabbage with cold running water. Pour water into a saucepan, boil and put a head of cabbage to cook on 7 minutes. Then we drain the water, take out the head of cabbage and carefully remove the softened sheets from it. We cut off hard places on the base of the sheets. Defrost chicken fillet, wash cold water and cut across the fibers into thin slices. Lightly beat the meat with a hammer, salt and pepper on both sides to taste. My tomato, scalded with boiling water and cut into quarters. bell pepper also wash, scald, cut off the stem, remove the seeds and cut into quarters. Three cheese on a fine grater.Step 2: Roll up the rolls.
False cabbage rolls can be of 4 types. For the first, we take a cabbage leaf and lay a plate on it chicken fillet. After that, we wrap the cabbage leaf with a roll, by analogy with the stuffed cabbage. The second cooking option - put the fillet on the cabbage leaf and put a tablespoon on one side canned peas. Then we wrap the roll again. In the same way, we lay and wrap a slice of tomato in the third version, lightly sprinkle with basil on top. The last option is with bell pepper. Step 3: Prepare cabbage rolls.
Cooking batter. To do this, in a bowl, mix eggs, water, flour and a little salt. Thoroughly stir the mixture until a homogeneous, fairly liquid consistency without lumps is formed. Grease the pan with vegetable oil. We dip each roll in batter so that it is covered with it on all sides and fry in a pan until golden brown (approximately 1-2 minutes from each side). We put the fried rolls in a pan or refractory form. Mix the cream with a little salt and pour them over the rolls. We cover the saucepan with a lid. Place the rolls in the oven to bake. 200 degrees for 40-50 minutes. Then we take out the pan, remove the lid and sprinkle the rolls with grated cheese. Then put the pan in the oven for another 10 minutes for the cheese to melt. Step 4: Serve cabbage rolls "False cabbage rolls".
Put the rolls on a plate, sprinkle with herbs and serve. Bon Appetit! Instead of the oven, you can bake the rolls in the microwave. We put them on maximum power (800) for 10 minutes.
The filling can be varied according to your taste. Cheese and mushrooms are also good for the filling.
If you do not have cream, you can replace them with sour cream, after diluting it with a small amount of water.
I wanted to cook some light dish from my favorite cabbage here. Now young cabbage has appeared in all stores, but I cannot walk past it indifferently. Every year, small green and juicy, round-sided, tightly knit young cabbages beckon me irresistibly. Most often I make schnitzel out of them or just grill quarters with butter. But not at this time.
This time I decided to diversify the approach, get a little confused and bring glamour. I got so confused that from a light and easy side dish my cabbage turned into a full meal. And maybe not even for dinner. No. For dinner, glamorous girls do not eat such a powerful dish.
I can not call the process unnecessarily laborious, although the schnitzel is, of course, faster. But besides the glamorous form, my rolls also, of course, change the texture of the schnitzel and the usual form of absorption. My rolls can be taken directly with manicured fingers, dipped in kefir and eaten. Eat, not eat with a knife and fork. Well, isn't it lovely?
Cooking time: 40 minutes
Complexity: simple, but requires one extra manipulation
Ingredients:
breadcrumbs - ½ cup
vegetable oil - 2 tbsp.
Output– 4 servings 
Here is a set of products. Just don't look for yogurt here. He's chilling for now. This kefir is completely uncontrollable.
I will blanch the cabbage. To do this, I put a pot of salted water on to heat up. The salt should be palpable.
While the water boils, I separate the leaves from the head. To do this, with a knife, as deep as it turns out without sniffing and risking life, I cut the base of the leaves along the head of cabbage. Then I carefully separate sheet by sheet. If I need to (and I need to), I'll trim it.
When the water boils, I throw the leaves into it and cook for no more than 5 minutes.
After I discard the leaves in a colander and let them dry a little in their own steam and cool.
In the meantime, cut the cheese into cubes. I cut it thin, because cabbage reigns in my dish. And it's up to you to decide who you will nominate for the kingdom. The leaves have cooled, I take them one at a time and cut out a thick stem. I happily eat the stem, if anyone is interested.
And then they will wrap the cheese in the leaves.
Like this.
And I get rolls. Maybe you will get them smooth and beautiful.
I break the eggs into a bowl, salt, pepper, taste. I mix with a fork.
I pour crackers into the next bowl, adjust the salt.
I coat the rolls with eggs, and then roll in breadcrumbs. At this stage, the dish ceases to be low-calorie and acquires all the external attributes of sin.
I put the kids in shape.
I spray with oil. Without butter, there is no caramelization, you'll forgive me.
And bake in a preheated oven at 180 degrees for 20 minutes. Then another 4 minutes under the grill until a delicious crust.
Serve in the kefir lake. They are cheesy-crunchy-juicy inside, crispy outside and are dressed in a sharp-cold coat of kefir. Wow, very nice rolls.
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Step by step recipe cabbage rolls with photo.
- National cuisine: home kitchen
- Dish type: Hot dishes
- Recipe Difficulty: Difficult recipe
- Preparation time: 7 minutes
- Cooking time: 1 hour
- Servings: 5 servings
- Amount of calories: 247 kilocalories
- Reason: For lunch
Do not confuse this dish with stuffed cabbage - it is completely independent and very tasty dish. Try to cook - you will definitely like it.
Beautiful and tasty cabbage rolls. Blanch cabbage leaves. Mix the ingredients for minced meat and put it on the cabbage. Roll up each sheet and place in a bowl. First, in a saucepan, make a pillow of vegetables - onions, carrots and a little oil. Pour tomato sauce and simmer for 40 minutes. Bon Appetit!
Servings: 5
Ingredients for 5 servings
- Minced meat - 300 grams
- Cabbage leaves - 6 Pieces
- Prunes - 7 Pieces
- Greens - 1 bunch
- Egg - 1 Piece
- Carrot - 1 piece
- Onion - 1 Piece
- Tomato juice - 200 milliliters
- Cream - 100 milliliters
- Lemon peel - 0.5 teaspoons
- Raisins - 2 Art. spoons
- Salt, spices - to taste
step by step
- Blanch cabbage leaves in boiling water for 5 minutes, then set aside.
- Add chopped prunes, raisins, onions, greens, spices and an egg to the minced meat. Stir.
- mix tomato juice and cream, add zest and spices to taste.
- Place a portion of the minced meat filling on each cabbage leaf and roll up.
- Lubricate the bottom of the pan with oil, lay out the sliced \u200b\u200bonions, grated carrots in layers. Put cabbage rolls on a vegetable pillow and fill with tomato filling. Put on fire and simmer covered for 40 minutes.
