You can prepare the apricots in our own juice in two ways: with the addition of sugar - for sacraments, and without sugar for fans of natural walled juice. Apricots swirling without sugar are also tasty and fragrant. Such a recipe is indispensable for those who follow blood sugar levels.

In the East, it is believed that eggplant is a longevity vegetable. Eggplants improve heart activity and activate metabolism. When marinating, vegetables do not lose useful properties at all. Canned eggplants with fragrant greens can become not only a useful snack, but also a wonderful garnish.

Exotic dishes are now difficult to surprise someone. But the unusual composition of the ingredients in the salad is perhaps. The fairy tale for gourmets is a salad with asparagus beans for the winter! The main fabulous heroes are ordinary vegetables. Green elegant beans pods firmly settled in many recipes. Here is another delicious "story."

In winter, fresh greens is also useful, and this is dill, and parsley, and kinza, and the Bulgarian pepper, and lovers. Of course, all this can be bought on the market, but the cost of the entire green vitamin set, especially for the New Year's table, does not please, and the freezer is often empty from many, so why not combine a pleasant with useful?

Eggplant may have different status, both in dietary and in sharp dishes. Vegetables have an amazing ability to transform. Here and the recipe - eggplants as a freight convinces us in this from the first "bite." Spices participating in metamorphosis are the same as when snapshots.

Slender gloomy in the forest - the phenomenon is wonderful! But marsh mushrooms are marinated - also tasty! We have learned to make billets for the winter. We buy spreads in the store, depriving themselves pleasure to enjoy the real forest aroma of "native" mushrooms. The recipe for pickled them is not complicated. Try!

We take kochan cabbage, remove the upper leaves (if they are damaged), cut into the dongord, spread to the pan, pour water and put on fire. After water boils, add salt, fire to reduce and cook for about 10-15 minutes. After this time, the upper leaves are already collapsed and, perhaps, even go away from Kochan, so you will only stay to pick them up with a fork and pull out in a bowl.

Further we close the lid cook another 5-7 minutes, again choose a couple of leaves. And so, while all leaves are not ready. The timehouse of the leaves depends on the cabbage variety. If it is young, then the time is reduced.

Of course, a small kochanter remains, and it is no longer much useful, because the leaves in the end are very small. In any case, I do not throw anything in any case, but I post these very babies to the bottom of the pan before the Barbovets tab. As a result, we will get a delicious stewed cabbage in sauce.

Today I will add garlic, fried onions with carrots and a mixture of dry herbs is a basil, thyme, oregano and mayoran. I just take it on the tablespoon of each of the herbs, mixing, pour out a jar, tightly twist and use when and where I want.

We put the rice for half-ready. About 7 minutes.

We clean the carrot and onions. Onions cut into a small cube, and carrots three on the grater.

Heat the frying pan, add vegetable oil, crushed vegetables (add immediately, both) and fry on medium heat for about three minutes.

Minced meat. Twist pork. I have a cervix. First, I bought cheaply, and secondly, I like the balance of meat fat. Well, you can take any, which usually take. Just do not take ready-made mince! It is not known that they screwed there, it is better to twist meat and twist themselves, at least you know that everything is in order with your minced meat.

We add rice, vegetables from frying pan, salt, black pepper (or a mixture of peppers), a teaspoon with a flooded mixture of dry herbs and also pouring a gram of 50-70 simple water for the final softness of the minced meat.

No eggs are good for the kitlet that you need to "connect" and compact, and here they are completely nothing to do.

Machine mix well and set aside.

From the leaves of the cabbage to cut the thick top, so to speak, "core".

We take the sheet, put in the middle of the mince in the form of oblong cutlets and turn the "envelope".

And so 24 times ... it turned out so much daddy. I always do as long as the mince is over. Little leaflets or connect two, or more small ducts.

Here at this stage they can be perfectly freeze. I just lay out them in one row on a wooden board and in the freezer. After some time, at least two hours, they can be reached and shifted or in the dishes, intended for the freezer, or just in the bag. I use the last way - takes less space.

It's time and the desire to cook our previously frozen cabbage rolls? Perfectly. They do not need to defrost in advance, but due to the fact that they initially laid them for freezing one by one, then in the bag they are also not in the form of a solid frozen piece, but beautifully lie separately from each other.

By the way, the remaining small leaves, which could not be wrapped, can also be frozen, and then get together with the cabbage and lay out the bottom of the pans. Next, lay out the cabbage rolls, pour the sauce that you usually do, and shops until readiness.

Ware-extinguishing time always depends on the cabbage variety. With young cabbage, cabbage can be prepared after 20 minutes, well, and quenching later varieties can delay until one and a half hours. But! Please note that frozen cabbage rolls are preparing a little faster than fresh, so check-try on a soft fork.

I cooked these cabbage in the pressure cooker for half an hour. The sauce made from broth, tomato paste and adzhika. Sour cream, I always feed the finished dish.

And these, already ready, the cabbageans you too can freeze! If one suddenly no one wants them (well, they are bothering and everything here), take them out of the pan, again lay out on the board and in the freezer. All the same: after a couple of hours, shifting in the dishes or bag and stored in the freezer until the desire to eat them ... But, preferably, no more than a month, the maximum of two.

That's all, frost and do not be afraid, because it is easy and simple!

Prepare vegetable cabbage rolls for winter in banks is not at all difficult. A variant of such a preservation is light and tasty. For fasting it will be especially relevant. Great and how fast snack, opened the bank and eat everything ready.

Ingredients for cooking vegetable cabbage rolls in banks for the winter.

Vegetables prepare for processing: clean, wash. With cabbage remove the first few sheets.

Grind carrots on a coarse grater.

Pepper finely cut.

Cabbage blanches, remove the leaves and cool.

The remaining cabbage is choking.

Sliced \u200b\u200bcabbage and sliced \u200b\u200bcarrots with pepper mix, fry on vegetable oil.

To the cooled mixture add chopped greens, mix.

Cabbage leaves put on a vegetable mixture and roll into the cabbage rolls.

Sterilized banks tightly lay cabbage rolls.

Prepare marinade:

Bring water to boil, add salt, sugar, vinegar and boil 3 minutes. Adjust the taste at your discretion.

Pour marinade into banks with cabbage rolls. Put the red sharp pepper, sliced \u200b\u200bwith circles.

Sterilize liter banks with dye 20 minutes. Roll with covers and bite the blanket for a day. For storage, vegetable cabbage rolls in banks can be hidden in the storage room.

Bon Appetit!

Ingredients

Carrots (big) - 1 pc.

Sweet pepper - 2 pcs.

Vegetable oil (for frying)

Spicy red pepper - 0.5 pcs.

• 46 kcal

Cooking process

Prepare vegetable cabbage rolls for winter in banks is not at all difficult. A variant of such a preservation is light and tasty. For fasting it will be especially relevant. Great and how fast snack, opened the bank and eat everything ready.

Ingredients for cooking vegetable cabbage rolls in banks for the winter.

Vegetables prepare for processing: clean, wash. With cabbage remove the first few sheets.

Grind carrots on a coarse grater.

Pepper finely cut.

Cabbage blanches, remove the leaves and cool.

The remaining cabbage is choking.

Sliced \u200b\u200bcabbage and sliced \u200b\u200bcarrots with pepper mix, fry on vegetable oil.

To the cooled mixture add chopped greens, mix.

Cabbage leaves put on a vegetable mixture and roll into the cabbage rolls.

Sterilized banks tightly lay cabbage rolls.

Bring water to boil, add salt, sugar, vinegar and boil 3 minutes. Adjust the taste at your discretion.

Pour marinade into banks with cabbage rolls. Put the red sharp pepper, sliced \u200b\u200bwith circles.

Sterilize liter banks with dye 20 minutes. Roll with covers and bite the blanket for a day. For storage, vegetable cabbage rolls in banks can be hidden in the storage room.

Verified recipe for cooking vegetable cabbage rolls for winter in banks, step by step with photos.

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Vegetable cabbage rolls - recipe without problems

I decided to disclose the recipe for vegetables. Naturally - your own option, for people lazy rational as me. 🙂

Beginnerwinds are often asked as I live without milk, meat, sugar, bread? What do I eat? They ask to tell, from which the diet, abandoning animal food and other harm?

I eat and advise everyone to eat mostly raw vegetables and fruits. But sometimes I want something ready (in the sense of "prepared"). So, vegetable cabbage rolls are an excellent version of the vegetarian dish, IMHO.

So, I tell how to prepare vegetarian cabbage in the easiest way.

For the preparation of vegetable cabbage, we will need the following ingredients:

• The cabbage is white (a small whole forks, from which they did not cut anything).
• Rice, boiled to readiness (or semi-prepared) - approximately 100g (the mass of dry cereals is indicated, before cooking).
• Carrot - pieces 4-5 (depending on the size).
• Onion - 1-2 heads.
• Any greens you love - 1 bundle.
• Tomatoes - 5-6 pieces (or tomato paste - 200g).
• Salt, garlic and spices - to taste.

It usually turns out so. In some day I cook rice to just eat it. Sorts I love unpredied, rough, and cook not for a very long time. Therefore, rice always gets such a "semi-prepared". I eat it with pleasure, but I don't really like my husband. Accordingly, somewhere half always remains.

Standard set of vegetables (I call it a "borshevic") in our refrigerator there is always. Folding "two and two", I often come to a non-original idea - and not to eat the kaltsov?

Vegetable cabbage rolls are prepared in my performance extremely simple. I do not roam anything, I do not bother with cabbage, I do not use fat and do not bother at all. So, I tell.

My carrots, but not clean, just cut the ugly places. We rub on a major grater, throwing to the rice.

The onion is purified, cut down (the size of pieces in size should be roughly like pieces of carrots after rubbing), throw to rice and carrots.

Green (this time I had a dill, but the most beloved greens for such dishes is kinza) My, wipe or we dry, cut and throw you already guess where.

We send one pre-washed and grated tomato. Solim, Pepper (if you want), add a couple of water spoons (so that the mixture is not dry) and your favorite spices, mix. Filling for vegetable cabbage rolls ready!

Sut off the cabbage sheets of the nickens, carefully remove them from Kochan one. As if we undress the cabbage. We try not to damage sheets, as they have to wrap a filling.

I noticed how much I would prepare the cabbage rolls or stuffed pepper, I always have about 10 pieces on a saucepan. Therefore, separating 10 sheets from Kochan (or having prepared 10 peppers), I usually calm down and turn to the next stage. 🙂

On each cabbage leaf we put a little filling (about two full tablespoons) and we turn the sheet "converter". So that the cabbage leaf is better bent, it is pre-cut off the thick of the thick streaks - make them thinner, the same in thickness, as the main part of the sheet (see photo above). It greatly facilitates the work on wrapping the filling.

Cutted cabbage rolls are stacked in a saucepan. We try to put the flop, so that they do not unfold. I put wrapped edges down.

I looked at the photo - oh, this time it turned out not 10, but 8 pieces. Putty! 🙂

So, the prepared cabbage rolls lie in a saucepan. It's small. Boiling kettle - approximately 1-1.5 liters of water. Fill the cabbage rolls with this water (neatly, trying to not pop up and not unfolded) and throw the remaining grated tomatoes (or tomato paste), we distribute all the spoon neatly, gravy salt and pepper. Everything, put on fire to stew.

Mashed fire on a loosely covered with a lid about 30 minutes. I usually carry the carcass less (20 minutes), but then the vegetables are a little harsh - I like it more. Once at Galina Shatalova, it read out that it was useful to "not exchacus" vegetables, and so fell in love with then in this way.

If you want, you can swipe and all 40 minutes. In general, the recipe for vegetable cabbage rolls, as well as any of my recipe, gives a lot of opportunities for creativity. The composition and the number of ingredients are not hard. You can add or replace anything on your taste, increase or decrease the amount, and even dance around - in any case, I am sure you will get something very tasty! Non-vegetable dishes are not! 🙂

If you have a small family, you are unlikely to eat the saucepan of the cabbage rolls in one sitting. Therefore, I give advice to those who will warm up the other day. If you are planning to eat not everything, but only a few pieces, do not heal the entire saucepan. Multiple heaver food is harmful. Set aside the few kaltsov that you intend to eat now in a separate little saucepan and warm it up. Let the rest, those that, tomorrow, remain cold.

All, friends, all nice appetite and to new meetings!

Be positive, easy, healthy and happy!

P.S. And the main thing, my children, never, you hear, never hurry to cut the cabbage on the salad, without removing the previous 8-10 whole leaves for the slaughters! 🙂 🙂 Bai, May Friend!

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Vegetable cabbage rolls - recipe without problems: 6 comments

Here you are the youth, Tanya! And I have latter in general in the kitchen in general (I am preparing everything on a simplified version (bake, boiling, carcass). Something about complex dishes sorry to spend time (I read the book better).

By the way, mushrooms can be added to such cabbage.

And I also freeze ready-made dishes (if I see that we do not eat them). The taste from this does not suffer! But it happens very rarely (at the time of creative impulse, it is preparing a lot of everything;)))

I will go that if pepper is naphars)) you inspired me.

Yes, this dish does not seem to be difficult. What is there, except to lose, cut and wrap in an cabbage sheet. But in any case, for the kind words thanks! 🙂

Tanya, Delicious, of course! You will have to cook, and then everything is like somehow. But I would have pre-leaves the cabbage leaning with boiling water to be softer and knocked on them with a hammer to fasten. Thick leaves are nonsense some. Thanks for the recipe, or rather a reminder of him! Successes and health!

Elena, Proper Supplement! If you quiet the leaves and beat off, it will be tastier.

Oh, what appetizing ducts :)

And useful! So, I went to make up the menu tomorrow :))

Thanks for the response!

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Vegetarian cabbage rolls. Very simple recipe. Without griring, without fat, without problems, without excess dishes. Tasty and rational.

I want to offer you today to make a wonderful snack from vegetable cabbage rolls for the winter. The most present, simple and tasty cabbage dish with carrots.

We prefer mainly cabbage rolls with meat filling, but for the winter period, all the same are better than vegetable, there are more vitamins, and for those who observe the posts of vegetable cabbage rolls for the winter will be by the way.

The recipe for vegetables can be done simply under the oppression, but you can roll in banks. I will give you two options, and you yourself decide what suitable for you.

So, what we need for vegetable dasses.

Vegetable cabbage rolls for the winter - recipe

• - Cabbage (medium sized) - 1 Kochan
• - Carrot - 4-5 pcs.
• - garlic - 1-2 heads

For brine for 1.5 liters of water:

• - Salt - 2 tbsp. l.
• - Sugar - 2.5 tbsp. l.
• - Vegetable oil - 200 g
• - Vinegar 9% - 60-70 g
• - Black pepper and fragrant peas - to taste

How to cook vegetable cabbage rolls for winter

Immediately I want you friends to warn that it is better to take a cabbage of secondary varieties. Such varieties and leaves are softer and more compliant (easier to wrap) than late.

So separate the leaves from Kochan and blanch in boiling water 2-3 minutes, we learn on the colander to the glass water.

Carrots clean, mine, rub on a large grater, garlic also clean, grind, add to carrots and mix.

The cabbage leaves cut off tight places or knock off the meat hammer. On each sheet to put the filling and wrap the converter.

If you want to do under the oppression, then the finished cabbage rolls are folded into the enameled saucepan. And if in the banks, then in clean, dry and sterilized banks we put the cabbage rolls, are upstream to each other.

We are preparing brine: in the pan, we pour water, bring to a boil, add salt, sugar, pepper mix, boil the minutes 3-5, add vegetable oil, vinegar, mix and turn off.

We fill the prepared vegetable cabbage rolls with boiling brine in a saucepan, put the oppression and these cabbage will be ready to use after 3 days. When the brine will cool, the pan can be removed in a cool place.

We pour prepared cabbage brine in the cans, we roll up, turn up the bottom, we wrap and cool in that position. Store is recommended in a cool place.

Vegetable cabbage rolls for the winter can be served with any garnish, but we love with boiled potatoes. At its discretion, you can double the vegetable cabbage rolls by any grass, at least sharp, even spicy, choose yourself to your liking and eat with pleasure. Bon Appetit!