Useful and delicious cabbage rolls made from Beijing cabbage. Photo of dishes and recipe for cooking step by step

15.09.2019 Desserts and Cakes

Leaves chinese cabbage Perfect for making delicious cabbage rolls. The filling is well placed in them, and the sheet is beautifully wrapped with an envelope. Almost all the housewives know how to cook cabbage rolls, but not everyone tried to cook with Beijing cabbage. I would like to note that cabbage stuffed cabbage with meat and rice It turns out very tender and juicy. Cabbage gives savory cabbage sweetnessand sour cream sauce sourness. Such cabbage rolls are very hearty, fragrant, they will be happy to eat all family members, including men. As you know, they like to eat hearty and tasty food, and cabbage stuffed cabbage, just completely satisfy these needs. Our will help you to cook this dish correctly and tasty!

Ingredients for making cabbage stuffed with Beijing cabbage

Step-by-step preparation of cabbage stuffed with Beijing cabbage with meat and rice with a photo

Prepare everything for the filling. I put carrots in the filling - this makes it more juicy. First, peel and grate the carrots.
Peel and finely chop the onions.
Fry onions and grated carrots in vegetable oil until golden brown. Divide into two parts, one will go to mincemeat, the other to gravy.
Boil the rice until half cooked, cool.
Mix the minced meat, boiled rice until half cooked, fry the onion and carrots in one bowl. Salt and pepper to taste.
Stuff the minced meat well so that all the ingredients mix together.
Rinse Beijing cabbage under running water. Remove the damaged leaves, cut off the rough base so that it is easy to wrap the filling.
Separate the leaves from the cabbage, do it carefully.
Boil the water, dip the cabbage leaves into it. Stack the upper leaves first, and the inner ones on top - they are more tender and you need to get them first from boiling water. Darken the leaves for about 7-10 minutes.
Remove the leaves from the water and cool.
Lay out a sheet of Beijing cabbage, put the filling in the center.
Carefully wrap the filling, taking care not to tear the leaves.
Fill with minced meat all the cabbage rolls and put on a plate.
To make the sauce, mix the meat broth, tomato paste and sour cream.
At the bottom of the pan or cauldron, lay out the little remaining fry, and spread all the cabbage rolls on top.
Spread the leftovers of frying on top and pour in tomato-sour cream sauce.
Cover and stew cabbage stuffed with Beijing cabbage with meat and rice after boiling for 30 minutes.
Beijing cabbage stuffed cabbage ready!

Hot cabbage rolls are served hot with sour cream or sauce. Bon Appetit!

Cooking cabbage rolls from Beijing cabbage is much easier and simpler. In contrast to the white, this variety of vegetables has soft leaves. In addition, to taste they are much more tender and softer, and they are cooked quickly enough. So how do you make them? We suggest considering several cooking methods.

Basic recipe

Ingredients	amount
chinese cabbage -	head out
minced meat -	half a kilogram
rice -	150 grams
carrots -	2 pcs.
onions -	2-3 pieces
vegetable oil -	little
cups of broth -	one and a half glasses
sour cream -	glass
tomato -	3 large spoons
salt -	little
ground black pepper -	pinch
Time for preparing: 90 minutes	Calories per 100 grams: 312 kcal

We proceed to the preparation of cabbage rolls:

The first thing we do is prepare the vegetables. Remove the skin from the onion, clean the carrots and rinse;
Beijing cabbage needs to be divided into leaves. To do this, cut the bottom by about 5 cm;
First we put a pot of water on the gas and heat it to a boil;
Carefully separate the leaves so as not to damage the edges;
We spread the upper leaves to the bottom of the pan with hot water, spread the lower leaves on top;
Leave in hot water for 10 minutes;
Pour all the liquid, leave to cool;
In the meantime, prepare the vegetables. Cut the onion into small cubes;
Grind carrots with large cloves;
We transfer all components into a frying pan, add oil and fry until half cooked;
We divide the frying into two parts;
We wash the rice several times, put it in a pan, fill it with water and boil until medium cooked;
You can use any meat, you can take mixed. We spread the meat in a cup, add boiled rice to it, spread half the vegetable roast, add salt and pepper. All mix well;
Now you can start the formation of cabbage rolls. We spread the sheet on a flat plate, closer to the top of the sheet we spread 1 tbsp. a spoonful of filling, step back about 5 cm;
Turn the top, then the sides and gently round the sheet with the filling in the form of a roll;
Also do with all other sheets;
Prepare the sauce. We spread sour cream, tomato paste in a cup, pour everything with any broth (1.5 cups). Add salt to the sauce and mix well;
At the bottom of the pan we spread a little frying. Next, put layers of cabbage on it, on top we cover everything with the remains of the roasting;
Fill everything with sauce, close the lid, put on fire and leave to stew;
After boiling, simmer for half an hour over low heat;
We spread the cabbage rolls on a plate and serve with sour cream to the table.

How to cook cabbage rolls from Beijing cabbage in a slow cooker

Component Products:

350 grams of minced meat;
half a glass of rice;
a kilogram of Beijing cabbage;
carrots - 1 piece;
onion - 1 piece;
a glass of tomato juice;
some spices;
salt to your taste;
vegetable oil.

Cooking time - 1 hour 30 minutes.

Calorie content per 100 grams - 315 kcal.

We begin to cook cabbage rolls from Beijing cabbage in a slow cooker:

Peel onions and carrots;
We chop the onion head into small pieces, grind the carrots with a large tooth;
We add oil to the capacity of the multicooker, add chopped vegetables, select the frying mode and leave to fry until half-cooked, about 10 minutes;
Rice should be thoroughly washed in several waters. Boil it until half cooked for about 5 minutes;
Next, put the minced meat in a bowl, add rice, half the frying to it, add salt and season with spices. All mix well;
We disassemble cabbage into leaves, for this you need to cut the base;
We spread the leaves in a colander and pour over boiling water, this will give them softness;
After the leaves have cooled, put the stuffing from minced meat in them, turn them in the form of envelopes or rolls, while bending the edges of the leaves;
In the capacity of the multicooker, lay out the frying layer, put all the cabbage rolls on it;
Make a fill - mix 1 glass of tomato juice with two glasses of water;
Fill everything with a fill;
We select the quenching mode and set the time to 30 minutes;
After that we change to the baking mode and leave to cook for another 20 minutes;
We spread the finished cabbage rolls on a plate, pour tomato sauce and serve.

How to put out stuffed cabbage in the oven

What components are required:

forks of Beijing cabbage;
minced pork - 300 grams;
rice - 150 grams;
onion - 1 piece;
3 carrots;
100 grams of sour cream;
glass of water;
some salt;
spices at your discretion;
vegetable oil.

The cooking time is 1 hour 30 minutes.

Calorie content per 100 grams - 308 kcal.

How to cook stuffed cabbage from Beijing cabbage in the oven:

Wash rice to clear water;
Boil the rice for 5 minutes, it should be slightly soft;
Peel onions and carrots. Cut the onion into cubes, grind the carrots with large chips;
We put a frying pan on the stove, pour vegetable oil, add vegetables and fry until half-ready;
Minced meat should be mixed with half a vegetable roast and rice. Add salt, spices;
We divide the cabbage into leaves, for this you need to cut the lower part;
First we put water on the fire and heat to a boil;
All leaves are placed in hot water for 1.5 minutes;
We shift the leaves to a colander, rinse and give time to let them cool;
We take out the leaves, lay out the filling and collapse in the form of rolls;
In the baking dish we spread part of the roasting, put stuffed cabbage on top, cover everything with the rest of the roasting;
In a cup, mix sour cream with a glass of water and pour in the broth stuffed cabbage;
Preheat the oven to 180 degrees, place the form with cabbage rolls there and leave to bake for an hour.

Cooking secrets

it is advisable to pre-sprinkle cabbage with boiling water so that it boils faster and turns out soft;
any mincemeat can be used for cooking. Especially tasty are cabbage rolls from chicken and minced meat;
fresh greens can be added to the meat, it will give a pleasant aroma.

Peking cabbage stuffed cabbage is an excellent treat for the holidays, for guests or for the daily menu. They are very soft and tasty. Of course, cooking will take a lot of time and energy, but do not be afraid, the main thing is desire and patience!

This dish of Eastern European cuisine has many variations of preparation and is a mixture of minced vegetables or meat with buckwheat or rice, wrapped in soft cabbage leaves. In contrast to the white, Peking or Petsai has a softer structure, so cabbage rolls come out of it more tender and cook faster.

How to cook cabbage rolls from Beijing cabbage

The taste of this dish is different from the taste of classic cabbage rolls. Peking cabbage, even in its raw state, is soft and tender, and when boiled, these qualities become more expressive. In this case, the product does not lose shape and after heat treatment acquires a rich, pleasant taste.Stuffed cabbage with Beijing cabbage They are valued for their juiciness and meat aroma (at the same time there is no specific cabbage smell that not everyone likes).

How to quickly boil cabbage leaves

Despite the softness of the leaves of Chinese cabbage, they still need to be subjected to preliminary heat treatment, otherwise the product will break when folded. Thanks to cooking, the vegetable gains the necessary flexibility, pliability.There are several ways to prepare vegetables for cabbage rolls, the most popular of which is the cooking of a head of cabbage in salted water. For this, the vegetable is dipped in boiling water for 2-3 minutes and immediately removed.

In the microwave

Quickly prepare cabbage leaves using the microwave. To do this, wash the heads in cool water, remove the sluggish upper leaves, put them on a flat dish and send them to the microwave for 10 minutes at maximum power. During this timepotsay in the microwavebecomes soft, acquires flexibility. After removing the product, rinse immediately with cold water. Then the leaves will easily move away from the stump.

Recipes

Most often, fresh vegetable salads are prepared from the leaves of Chinese cabbage, but the product is also good for preparing hot dishes. During the heat treatment of Peking there is no specific cabbage smell, because of which many refuse to use cabbage rolls. If you wish, you can prepare a dish with different fillings: with a vegetable mixture without meat (dietary), with pork and buckwheat porridge, with rice cereal, with minced meat and without rice, with mushrooms, with fish.

In a slow cooker

Time: 40 minutes.
Destination: dinner / lunch.
Cuisine: Russian.
Difficulty: low.

A dish of minced meat and white cabbage is traditionally prepared, however, the recipe for stuffed cabbage with petsai in a slow cooker suggests moving away from the classic version of cooking and using peking leaves. Thanks to them, cabbage rolls come out more tender, juicy, soft, in addition, it takes less time to cook them: you just have to pour hot water over the head of cabbage and you can start wrapping the minced meat.

Ingredients :

long-grain rice - ½ tbsp .;
ground beef - 0.4 kg;
cabbage leaves - 1 kg;
bulb;
tomato juice - 1 tbsp .;
carrot;
frying oil;
spice.

Cooking method:

After greasing the appliance bowl with oil, fry finely chopped onions and carrot chips inside.
Rinse the rice groats under running water, boil in boiling water for 3 minutes, then mix with minced meat and part of the vegetable frying, taken out of the multicooker (the residue may lie in the bowl).
Season the mass with spices.
Make an incision on a cabbage head at the base, divide it into leaves, put them in a sieve and pour over boiling water.
When the leaves have cooled, put a little stuffing on each of them and roll them up, turning the edges from the sides inward.
Put the formed products on a vegetable frying in a multicooker bowl, fill the dish with tomato juice diluted with water, salt, add a little sugar.
After closing the lid of the appliance, activate the "Extinguishing" option, cook the dish for half an hour.
Switch the technique to “Baking” and leave for another 20 minutes.

In the oven

Time: 1.5 hours.
Calories: 110 kcal / 100 g.
Destination: dinner / lunch.
Cuisine: Russian.
Difficulty: low.

A dish from Chinese cabbage differs from ordinary stuffed cabbage in that it turns out to be much softer and literally melts in your mouth. Thanks to the addition of stewed vegetable mixture to minced meat, the filling acquires juiciness, brighter, mouth-watering aroma and rich taste.Recipeprovides the ability to adjust the number of components depending on the personal preferences of the cook.

Ingredients:

carrot - 3 pcs.;
head potsay - 1 pc.;
water - 1 tbsp .;
minced pork - 0.2 kg;
rice groats - ½ tbsp .;
onion - 2 pcs.;
sour cream - 2 tbsp. l .;
seasonings.

Cooking method:

Wash rice groats, put on fire and cook until half cooked.
Cool, mix with minced meat.
To prepare the frying, grind onions, carrots and stew them in oil under a lid.
Combine the vegetable mixture with rice and meat, add salt and spices.
Cut off the head of the head, separate the peking leaves, place them for 30 seconds in a pot of boiling water.
Carefully remove them in a separate bowl or in a colander, cut off the thickened parts and let cool.
Next, start twisting the cabbage rolls by placing the filling on the edge of each leaf.
Place the parcels in a baking dish, previously oiled. Put the vegetable fry on top.
To make the sauce, mix sour cream with a little water. This filling will make the dish more tasty, juicy.
Place the mold in the oven and bake the dish for at least 25 minutes at 180 degrees.

Lazy

Time: half an hour.
Servings Per Container: 4 Persons.
Calories: 147 kcal / 100 g.
Destination: dinner / lunch.
Cuisine: Russian.
Difficulty: low.

To prepare such a treat, you need to spend only 30-35 minutes of time, while the process does not require serious efforts from the chef. Servelazy stuffed cabbage from petsay it is possible both for lunch and dinner, while the finished dish is sprinkled with chopped herbs and flavored with fresh sour cream.

Ingredients:

rice - 1 tbsp .;
veal - 1 kg;
bulb;
water - 1.5 tbsp .;
garlic clove;
spice;
carrots - 3 pcs.;
eggs - 2 pcs.;
head of cabbage - 0.5 kg;
tomato paste - 50 g;
sour cream - 0.4 l;
frying oil;
bay leaves - 3 pcs.;
breadcrumbs (optional).

Cooking method:

The washed rice must be poured with water, boiled and cooled.
Finely chop the onion, grate the carrots coarsely, fry the vegetables in oil.
Combine sour cream, tomato sauce. The resulting mixture must be added to the stewed vegetables along with spices.
Pour boiling water in a pan of half a glass and cook for 10 minutes over medium heat, stirring occasionally.
Pass the meat through a meat grinder along with garlic, add rice, raw eggs, pepper here.
Finely chop the Beijing, pour boiling water for a minute, then drain the liquid.
Next, put the cabbage ribbons in the minced meat, gently mix the ingredients and put on a large plate.
Form cutlets from the resulting mass, roll them in breadcrumbs and fry them under the closed lid.
Put the dish in a deep heat-resistant bowl, pour gravy on top, add bay leaves and a half cup of boiling water.
Put the bowl in the oven, heated to 180 degrees. Cooking stuffed cabbage will take an hour and a half. Serve with gravy.

Dietary

Time: 60 minutes.
Calories: 90 kcal / 100 g.
Destination: dinner / lunch.
Cuisine: Russian.
Difficulty: low.

Since petsai do not have a stump, it is easier to disassemble than a white one. The hostess can cut off only thickenings from leaflets or remove the entire base of the fork. Before this, it is advisable to heat the product, then mincemeat will be wrapped quickly and simply in the leaves of Beijing cabbage.Diet rollsYou can eat while following a diet, as they contain a minimum of calories and at the same time well saturate.

Ingredients:

bulb;
tomato paste - 1 tbsp. l .;
minced chicken - 0.5 kg;
sweet pepper - 1 pc.;
cabbage head - 1 pc.;
egg;
water - 0.5 l;
paprika, allspice.

Cooking method:

Disassemble the head of cabbage on the leaves, rinse them with water, put on a wide dish, pour boiling water and leave for 2 minutes, then drain the liquid.
Stuffing chicken with finely chopped onion, sweet pepper, beaten egg, paprika, salt. After the mass needs to be mixed.
Cut off the thickenings from the cabbage leaves, place a spoonful of the filling on one edge, and wrap it with a roll.
Stew the dish in a tomato paste sauce diluted with water. This should be done for at least 35 minutes.

With minced meat

Time: 1 hour.
Servings Per Container: 6 Persons.
Calories: 108 kcal / 100 g.
Destination: dinner / lunch.
Cuisine: Russian.
Difficulty: low.

Beijing cabbage rolls are not only very tender, but also fragrant, and the smell of meat is more pronounced, not cabbage. Juicy chicken meat goes well with thin young leaves, so you do not have to wonder how to cook a tasty and satisfying dish.Petsai chicken cabbage rollsdecorate your family dinner, and their delicate melting texture will appeal even to children.

Ingredients:

onion, carrot - 1 pc.;
tomato juice - 200 ml;
chinese cabbage - 1 pc.;
round rice - 150 g;
sunflower oil;
minced sirloin chicken - 0.3 kg;
meat broth;
seasonings;
parsley.

Cooking method:

Cut off the head of the head, disassemble the forks into leaves, boil them for 30 seconds in a boiled water.
Add minced onions, grated carrots, chopped parsley, spices to the minced meat. Stir the mass.
On top of each leaf, lay out a spoonful of the filling, tuck the edges, covering the stuffing on all sides.
Fry each roll in oil until golden brown, put in a saucepan, pour tomato juice, broth, add black pepper, other spices and place on the stove.
Cook the dish should be under the lid for half an hour.

Cold ham

Time: 20 minutes.
Servings Per Container: 4 Persons.
Calories: 120 kcal / 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: low.

Cold Peking cabbage stuffed with hamthey cook quickly, but they turn out unusual, tasty, piquant. For the filling, it is better to use homemade ham and lightly salted hard cheese. It is not a shame to put such an appetizer on the festive table, in addition, it is convenient to take it for work or on a picnic.

Ingredients:

egg;
beijing - 1 pc.;
hard cheese;
ham - 200 g;
milk - 2 tbsp. l .;
flour - 3 tbsp. l .;
spice.

Cooking method:

Cabbage leaves need to be cooked (it will take no more than 1 minute), then cut off the thickenings.
On each sheet, lay a thin slice of ham and a small amount of grated cheese.
Roll up the rolls, dip each in a beaten egg mixed with spices, flour, milk and fry until golden brown.
Give the appetizer time to cool, then serve the tasty bluo cold with or without sour cream.

Vegetarian

Time: 1 hour.
Servings Per Container: 5 Persons.
Calories: 80 kcal / 100 g
Destination: dinner / lunch.
Cuisine: Russian.
Difficulty: low.

This recipe involves preserving the maximum amount of vitamins and minerals.Peking cabbage vegetarian cabbage rolls have a unique, very harmonious combination of tastes and can be served both hot and cold. Before serving, it is better to pour the appetizer with homemade tomato sauce and sprinkle with chopped herbs. How to cook vegetarian cabbage stuffed with Beijing cabbage?

Ingredients:

large carrots - 2 pcs.;
fresh tomatoes - 2 pcs.;
leaves of Beijing cabbage - 10 pcs.;
tofu cheese - 100 g;
spices, including pepper, coriander, cinnamon, mustard seeds;
walnuts - 50 g;
homemade tomato sauce - 70 ml;
bay leaf.

Cooking method:

Grate carrots, cheese. Cut the tomatoes into small pieces, crush the nuts with a rolling pin.
Carrot chips should be fried in oil, then add tomatoes and cheese to it. Stew foods until cooked, and add nuts at the end.
Mix spices with tomato sauce, boil the mixture over low heat for 5 minutes, remove from the stove.
Boil the cabbage leaves (you can use a double boiler), wrap the filling in them, if necessary, fry the cabbage rolls and serve, putting them in a beautiful dish and pouring tomato sauce on it.

Lean

Time: 1 hour.
Servings Per Container: 4 Persons.
Calories: 95 kcal / 100 g.
Destination: dinner / lunch.
Cuisine: Russian.
Difficulty: low.

These cabbage rolls come out very tender, in addition, they are great for fasting people, or for vegetarians. A lean appetizer prepared according to the recipe below will not take much time and effort. In this case, you can choose any filling, supplementing the vegetable set with pearl barley, lentils, buckwheat, mushrooms or rice. Servealong with soy sauce or wasabi, then the dish will acquire Asian notes. You can try pickling the leaves in a kimchi sauce in advance.

Ingredients:

onion - 2 pcs.;
rice - 150 g;
mushrooms - 0.2 kg;
petsai - 1 pc.;
greenery;
tomato paste - 1 tbsp. l .;
spice;
soy sauce.

Cooking method:

Disassemble the forks into leaves, pour boiling water over them to make them more tender.
After boiling the rice until cooked, mix it with the fried slices of mushrooms and sauteed onions.
Add soy sauce to the mass (you need to do this carefully so that the filling does not turn out too salty).
Before, how to wrap the filling, put a spoonful of filler on one edge of the leaflet and start folding it with a roll, bending the side edges to the middle.
Separately, prepare the filling by frying the carrots with herbs, tomato paste and a glass of water.
Fold the lean cabbage rolls tightly in a baking dish, pour the resulting sauce and send to bake for half an hour with an average oven capacity.

Pickled

Time: 2 days, 9 hours.
Servings Per Container: 9 Persons.
Calories: 67 kcal / 100 g.
Purpose: appetizer.
Cuisine: Russian.
Difficulty: low.

G olives in Beijing cabbage pickled - a great appetizer for alcoholic drinks during feasts. In addition, the dish can be combined with any soups, side dishes, fish and meat. Depending on individual taste preferences, they can be prepared spicy, sweet, salty or sour, using various components for the marinade. In order for the appetizer to acquire an unusual, beautiful appearance, add slices of beet to it.

Ingredients:

water - 0.5 l;
cabbage - 1 pc.;
vinegar - 1/3 st .;
garlic;
carrot - 5 pcs.;
sunflower oil - 1/3 tbsp .;
spices, sugar.

Cooking method:

Boil water in a pan, carefully dip the cabbage forks in boiling water for 2 minutes.
Take out the product, disassemble it on the leaflets. Cut off thickenings from them.
Grate carrots, sell garlic, then mix the ingredients, adding a pinch of pepper, salt, various spices.
In the center of each leaf, place the carrot filling, roll the cabbage rolls and put in a deep container.
Cook the marinade by mixing oil, vinegar, sugar, salt, water and bring to a boil.
Pour the dish with the resulting hot liquid, put oppression on top. Keep the snack for at least 2 days at room temperature, then a few more hours in the refrigerator.

Vegetable

Time: 1 day.
Servings Per Container: 10 Persons.
Calories: 60 kcal / 100 g.
Purpose: appetizer.
Cuisine: Russian.
Difficulty: low.

For this recipe, it is important to choose the Beijing cabbage for cabbage rolls: the product should be small so that the vegetable rolls turn out to be convenient for eating, literally for one bite. The appetizer is perfect for a festive table, for receptions, as well as for everyday lunches and dinners. Serve it cold, laying it beautifully on a dish and decorating with fresh sprigs of dill.

Ingredients:

cabbage forks;
korean carrots - 0.7 kg;
salt, sugar - 2 tbsp. l .;
water - 1 l .;
vinegar - 4 tbsp. l .;
sunflower oil - ½ tbsp.

Cooking method:

Boil cabbage forks with boiling water to make it easier to form rolls. Remove the thickened part from each sheet.
Spread a spoonful of Korean carrots on the edges with a leaf, then twist them into small bundles.
To make a marinade for a snack, boil water with salt, sugar, butter, vinegar.
Pour the dish with the resulting liquid, leave to marinate for a day, putting it in the refrigerator.

This beautiful, easy-to-cook dish will help diversify a festive or everyday diet. Are obtainedchinese cabbage stuffed cabbage incredibly soft, juicy, delicious. Here's what chefs advise to consider when preparing a dish:

a vegetable must be doused with boiling water so that the leaves find the necessary softness, suppleness;
you can fill the rolls with any mincemeat, but they come out especially juicy with chicken;
to make the dish as aromatic as possible, add fresh greens to the filling.

Video

Attention: Depending on the filling used, the calorie content of the dish may vary. Low-calorie among stuffed cabbage with minced meat are those that use chicken meat. Most calories contain cabbage rolls with minced pork.

There are also dietary and lean meat options.. Such dishes will appeal to all gourmets who are vigilantly watching the figure.

Consider step by step, with illustrations in the photo, how to make cabbage rolls from vitamin Chinese cabbage in an oven or slow cooker, in a pan or in a pan.

In a slow cooker

With minced meat and rice

Essential Ingredients:

300 grams of minced meat;
half a glass of boiled rice;
1 head of Beijing cabbage;
1 onion head;
1 large carrot or 2 small;
1-2 glasses of tomato juice;
vegetable oil.

How to cook:

Rinse the carrots, peel, grate on a medium grater.
Peel the onion, cut into small pieces.
Combine the onions with carrots and fry them in a slow cooker using the "Fry" mode.
Combine minced meat, boiled rice and a portion of fried vegetables.
Separate the required number of leaves from the head of Beijing. In order to get softer cabbage leaves, scald them with boiling water and let cool a little.
Take a leaf of cabbage, put the minced meat on it and carefully wrap it from all sides.
Spread the resulting cabbage rolls over the remaining fry.
For the sauce, use tomato juice slightly diluted with water. Then select the "Extinguishing" mode, and leave it for 30 minutes. Next, switch to the "Bake" mode, and cook for 20 minutes.

In tomato and sour cream sauce

Essential Ingredients:

a large head of Beijing cabbage;
500 grams of minced beef and pork;
1 onion;
2 tablespoons of tomato paste;
2 tablespoons of sour cream;
spice.

How to cook:

Chop the onion in a way convenient for you.
Pass the carrots through a coarse grater.
Mix prepared vegetables and minced meat.
Separate the large leaves of Chinese cabbage, rinse them. Then put the minced meat and form cabbage rolls.
For gravy, combine half a liter of water with tomato paste and sour cream, add salt and pepper to taste.
Stuffed cabbage in a slow cooker, then pour the resulting sauce. Set the Extinguishing mode to 1 hour.

In the pan

From turkey

Essential Ingredients:

a Beijing head of medium size;
600 grams of turkey fillet;
100 grams of rice;
3 things pearl onions;
ground pepper, salt.

For gravy:

250 ml of cabbage broth;
a teaspoon of salt, a pinch of pepper;
70 grams of tomato paste;
1 tablespoon of thick cream;
2 tablespoons of olive oil.

How to cook:

Chop the turkey fillet in large pieces. Cut the onion in the way you like, then pass through the meat grinder along with the fillet.
Combine boiled rice with minced meat, season with spices.
Boil cabbage leaves for 3 minutes.
After letting the leaves cool, remove the white part. If you want to make small cabbage rolls, cut the sheet into 2 parts.
After putting the stuffing, roll the sheets into rolls.
Mix the broth of cabbage with salt, tomato paste and cream.
Pour stuffed cabbage with the resulting mixture and simmer in a pan until cooked.

With tofu cheese

Essential Ingredients:

2 large carrots;
2 tomatoes;
10 petsai leaves;
100 grams of tofu cheese;
50 grams of walnuts;
70 ml of tomato sauce;
bay leaf.

How to cook:

Grate cheese and carrots. Cut the tomatoes into small cubes.
Grind nuts with a knife or chop with a rolling pin.
Mix carrots, cheese and nuts. Fry the mixture in a pan.
Combine the tomato sauce and spices, bring to a boil, remove from the stove.
Fill cabbage leaves boiled in boiling water with filling, fry until cooked. Pour the sauce before serving.

In the oven

With minced meat and gravy

Essential Ingredients:

500 grams of minced turkey or chicken;
a glass of rice;
average head of cabbage;
1-2 bulbs;

For gravy:

1 onion head;
1 carrot;
2-3 tablespoons of tomato paste;
2 tablespoons of sour cream;
1 glass of water or meat broth;
1 clove of garlic.

How to cook:

Grate carrots on a large grater. Chop the onion into small pieces.
Chop the garlic as well.
Combine the garlic, carrots and onions, then lightly fry.
Mix rice and minced meat. Put the resulting mixture on cabbage leaves, then wrap.
Mix fried vegetables with sour cream, tomato paste, broth. Add some pepper and salt.
Put cabbage rolls on a baking sheet and bake at a temperature of 200 degrees for about half an hour.

With porcini mushrooms

Essential Ingredients:

3 large sheets of petsai;
minced rabbit;
60 grams of rice;
40 grams of cheese;
30 grams of onions;
a pinch of pepper;
20-30 grams of butter;
40 grams of porcini mushrooms;
1 tomato;
100 grams of chicken stock;
a tablespoon of sour cream.

How to cook:

Cut the onion into small cubes and divide into two parts. Fry one part in oil.
Combine the minced meat with boiled rice and grated cheese.
Add pepper and fried onions, mix well.
Cut the bottom of the pekinga leaves, lay the minced meat on them and roll them into the tubes.
Cut the mushrooms into small pieces, fry with onions. Add broth, simmer for 1 minute.
Place cabbage rolls on a baking sheet, add the sauce, bake in the oven for 25-30 minutes.

In the microwave

With loaf

Essential Ingredients:

70 grams of loaf;
700 grams of pitsay;
1 bay leaf;
a tablespoon of wheat flour;
2 cloves of garlic;
250 grams of minced meat;
250 grams of chicken;
1 little onion;
a pinch of ground pepper, salt.

How to cook:

Rinse the onion, clean, scroll through a meat grinder with minced meat and chicken.
Soak slices of loaf in cold water, squeeze slightly, also pass through a meat grinder and add to meat. Add spices.
Stir the minced meat thoroughly until smooth.
Cut the rough part of the cabbage leaves with a knife, then put the minced meat on them and fold them in the shape of an envelope.
Place the cabbage rolls in the microwave for cooking.
To get sour cream sauce, mix sour cream with flour, add 300 ml of water, add a little salt.
Pour the cabbage rolls over the sauce.
Cover the pan with a lid and leave in the microwave for 15 minutes setting the maximum power.

With tomatoes

Essential Ingredients:

500 grams of ground beef;
1 small carrot;
3 garlic cloves;
40 grams of sunflower oil;
a pinch of sugar and ground pepper;
a bunch of basil, parsley, dill;
5-6 medium sized tomatoes;
1 onion;
a small head of peking.

How to cook:

Remove the white hard vein from the leaves of the petsai, temporarily steam them in boiling water.
Grate the carrots, then put them in a deep bowl with minced meat.
Finely chop the greens, add to the stuffing. Put the finely chopped garlic there.
Add a little water to the resulting mixture. Knead the minced meat until smooth.
Wrap minced meat in cabbage leaves.
Remove the pulp from the tomatoes, stuff them with minced meat.
Chop the onion into strips, fry in oil. After a couple of minutes, add the tomato paste and some water. Bring to a boil.
Pour in gravy stuffed cabbage.
Cover the pan and set the maximum power in the microwave settings. Cook stuffed cabbage in this mode for about 30 minutes.

With chicken

With vegetables

Essential Ingredients:

chicken breast or minced meat - 400 gr;
half fork pitsay;
half a glass of red rice;
2-3 small tomatoes;
2 red bell peppers;
1 head of onion;
a tablespoon of vegetable oil;
a bunch of parsley;
spices to taste.

How to cook:

Rice, rinse, fill with cold water and boil for 5-7 minutes until half-ready. Then fold it onto a sieve and let cool.
Stuff the minced meat in a deep plate. Add salt, pepper and, if desired, Provence herbs.
Combine the minced meat and rice.
To soften and remove the bitter aftertaste, pour cabbage leaves with boiling water for 5 minutes.
After letting the leaves cool, put the minced meat on them and carefully wrap.
Grind bell peppers and onions with squares, scroll the tomatoes through a meat grinder.
Fry a mixture of pepper, onion and tomatoes in a pan for 2 minutes.
Add the cabbage rolls to the roasting.
Pour boiling water over everything, cover with a lid. Cook for 30-40 minutes.

With yogurt

Essential Ingredients:

300 grams of minced chicken;
2 chicken eggs;
50 grams of onion;
50-70 grams of carrots;
120-150 grams of cherry tomatoes;
a small bunch of celery stalks;
6-7 large leaves of cabbage;
50-100 grams of low fat yogurt;
dried carrots;
bunch of green onion feathers, parsley;
salt.

How to cook:

Chop onion finely, grate carrots. Add the vegetables to the minced meat.
Grind the tomato, and also, like the mixture of minced meat and vegetables, put in a pan. Simmer for about 20 minutes.
Cut the eggs into small cubes, put in a skillet, fry for 2 minutes.
Put 2 tablespoons of minced meat on 1 sheet of Beijing. Carefully wrap the minced meat in envelopes, then fry for 5 minutes.
For the sauce, mix yogurt, finely chopped onions and parsley and a pinch of salt. For each cabbage roll there is a teaspoon of such a sauce.

In the pan

Chicken fillet

Essential Ingredients:

a small head of cabbage;
700 grams of chicken fillet;
4 tablespoons of rice;
onion;
carrot;
3-4 large cloves of garlic;
seasoning for chicken;
ground coriander;
a small bunch of parsley.

How to cook:

Rice cereal thoroughly rinse under running water, then cook for 7 to 10 minutes. Wait a bit, let cool.
Remove chicken fillet from seeds, peel and veins, chop into cubes and scroll through a meat grinder.
Add parsley, seasonings, chopped garlic to the minced chicken.
Finely chop the onions, grate the carrots on a coarse grater. Then add the vegetables to the minced meat.
Lay the resulting slurry on the cabbage leaves and carefully wrap in them.
Boil in a saucepan for half an hour.

Pork with mushrooms

Essential Ingredients:

700 grams of minced pork;
a quarter cup of boiled rice;
500 grams of mushrooms;
2 carrots;
5 large spoons of tomato paste;
2 tablespoons of water;
400 grams of Beijing
ground pepper, salt.

How to cook:

Grate carrots on a coarse grater.
Fry the crushed mushrooms in a pan.
Stuffing the minced meat with mushrooms, then put the pekinga on the sheets and wrap them.
Put some leaves on the bottom of the pan, lay cabbage rolls on them.
Combine sour cream, pasta and spices. Pour cabbage rolls with this sauce.
Stew cabbage rolls over low heat for about an hour. Add sour cream if necessary.

Lean diet

Can I make lean cabbage rolls? Here are some recipes for making vegetarian cabbage rolls from low-calorie Beijing cabbage.

Vegetarian with Soy Sauce

Essential Ingredients:

1 head of petsay;
150-200 grams of boiled rice;
200 grams of any mushrooms;
soy sauce;
a bunch of any greenery;
2 onion heads.

How to cook:

Peking leaves for a few minutes, send in boiling water.
Chop mushrooms into small pieces, mix with chopped onion, fry.
Combine rice and mushrooms, then add a little soy sauce.
Arrange the filling on the leaves, roll them into neat tubes and lay on a baking sheet.
To prepare the filling, fry the finely chopped onion, a teaspoon of pasta and soy sauce. Add a glass of water, a pinch of salt.
Put in a hot oven for 30 minutes.

With broccoli and beans

Essential Ingredients:

1 head of petsay;
300 grams of broccoli and green beans;
200 grams of pickled mushrooms;
1 little onion;
300 grams of mashed potatoes;
seasonings for vegetables to taste;
100 grams of low fat mayonnaise.

How to cook:

Boil cabbage leaves in boiling slightly salted water for about a couple of minutes.
Chop the broccoli into small pieces and fry mixed with beans.
Fry the mushrooms with onions.
Stir vegetables with mashed potatoes.
Wrap the resulting filling in sheets of cabbage. Put on a baking sheet, fill with mayonnaise and bake at a temperature of 200 degrees for 20 minutes.

Fast cooking

Essential Ingredients:

1 head of Beijing
1 egg
hard cheese;
a couple of tablespoons of milk;
2-3 tablespoons of flour;
200 grams of ham;
spice.

How to cook:

Cut off the thick part of the cabbage leaves, then boil them for 1 minute.
On each leaf, put 1 thin slice of ham and a little grated cheese. Wrap in envelopes.
Soak each envelope in a beaten egg with spices, flour and milk.
Place the cabbage rolls in a frying pan and sauté until golden brown.

How to file?

Tip: As a rule, cabbage rolls are served without a side dish - only with sauce. Which sauce to choose, it is up to the hostess to decide: you can cook it yourself, or you can use the already prepared one.

You can also sprinkle cabbage rolls with finely chopped greens or tie envelopes with an onion feather. The most important thing is that this dish is always served cold, therefore, it is better to take care of its preparation long before the feast.

Conclusion

It’s not so difficult to cook delicious Beijing cabbage rolls. Just use our recipes and you will get a wonderful dish that will delight you and your loved ones!

Cabbage rolls are a mixture of rice or buckwheat wrapped in cabbage leaves. Typically, white cabbage is used for this dish. But from Beijing it is much easier to cook, because its leaves are much more tender, which means that they do not require long preliminary heat treatment.

Chinese cabbage stuffed cabbage - the basic principles of preparation

The taste of cabbage stuffed from Beijing cabbage differs from the classic version. The leaves of this variety of cabbage, even in raw form, are soft and tender, and after heat treatment they practically melt in the mouth. At the same time, the sheets do not lose their shape, and the taste becomes even more saturated. Cabbage rolls are juicy. In addition, they do not have a specific smell of cabbage, which not everyone likes.

So that when the cabbage roll is formed, the leaves do not break, they are dipped in boiling water for a couple of minutes and immediately thrown back onto a sieve.

Stuffing can be used from any kind of meat. Rice is usually added to the minced meat, but if desired, it can be replaced with buckwheat. Rice is pre-boiled, since cabbage rolls from Beijing cabbage cook much faster.

As a filling, you can also use a vegetable mixture, mushrooms or fish.

Stuffed cabbage is cooked in a cauldron, pan, oven or slow cooker.

Recipe 1. Classic Peking cabbage stuffed cabbage

beijing cabbage - head of cabbage;

ground black pepper - a pinch;

minced meat - half a kilogram;

tomato paste - 100 g;

150 g of rice cereal;

broth - one and a half glasses .;

1. Peel the carrots and onions. Wash.

2. Peking cabbage disassemble into leaves and cut a thick lower part.

3. Boil water in a saucepan. Dip the cabbage leaves in boiling water and boil for about five minutes. Take out the cabbage leaves and cool.

4. Grind carrots on a grater with large holes. Onion in small pieces. Put the vegetables in a preheated frypot with butter and fry until half cooked. Divide the frying in half.

5. Rinse the rice by changing the water several times. Put in a pan, fill with filtered water and boil until half cooked.

6. In the minced meat, add chilled rice and half a vegetable toast. Pepper, salt and mix.

7. Put the cabbage leaf on a flat plate. Closer to the top, lay a tablespoon of the filling, stepping back about five centimeters. Roll in the form of a roll, turning the sides inward.

8. In a cup, combine sour cream with tomato paste. Dilute the mixture with broth, salt, season with pepper and stir.

9. At the bottom of the cauldron, lay a little fry. Lay stuffed cabbage on it. Put the remaining roast on top. Stuffed cabbage with sauce, cover and put stewed on a small fire.

Recipe 2. Stuffed cabbage from Beijing cabbage in a slow cooker

½ stack. long grain rice;

400 g ground beef;

kg of leaves of Beijing cabbage;

frying oil;

stack tomato juice.

1. Pour some oil into the appliance container. Run the frying program.

2. Peel and finely chop the onion. Chopped peeled carrots into large chips.

3. Put the onions in a bowl and fry until transparent. Add carrot chips and continue cooking until soft.

4. Rinse cereals and cook from boiling for five minutes. Fold onto a sieve. Put half the vegetable roast and rice in the minced meat. Season with spices and mix.

5. Put the leaves of Beijing cabbage in a colander and pour over boiling water. Cool.

6. On each sheet, put a little mincemeat and roll up, turning the edges inward.

7. Place the formed cabbage rolls on a vegetable fry in the appliance bowl. Dilute the tomato juice with filtered water, season the pouring with sugar and salt. Pour the stuffed cabbage with the resulting sauce.

8. Close the lid and put the appliance into the quenching mode for half an hour. Then switch the multicooker to baking mode and cook for another 20 minutes.

Recipe 3. Stuffed Beijing cabbage in the oven

beijing cabbage - forks;

300 g of minced pork;

150 g of rice cereal;

filtered water - glass .;

1. Cook the washed rice groats for five minutes. Flip on a sieve and refrigerate.

2. Peel the onion and carrot. Chop the onion into cubes, chop the carrots into large chips.

3. Place a frying pan with oil on the stove, put the vegetables in it and fry them until half-cooked.

4. Peking cabbage measure on leaves, cutting off the lower part.

5. Boil water in a saucepan and dip the leaves of cabbage in it. Soak one and a half minutes and transfer to a colander. Cool.

6. On the leaves, lay the stuffing of minced meat and half a toast. Roll in the form of a roll, turning the edges inward.

7. Put in the baking dish half the remaining toast. Spread cabbage rolls on top and cover with the remaining fry.

8. Dilute sour cream with a glass of boiled water and pour the resulting cabbage mix.

9. Place the pan in a preheated oven and bake for 180 hours at 180 degrees.

Recipe 4. Lazy cabbage rolls from Beijing cabbage

three bay leaves;

1 ½ stack filtered water;

50 g of tomato paste;

½ kg of Beijing cabbage;

1. Pour washed rice with clean water and boil until half cooked. Transfer to a sieve and cool.

2. Chop the peeled onion in small cubes. Peel and grate the carrots. Sauté the vegetables until soft in oil.

3. Stir the tomato paste with sour cream. Add the mixture to the fried vegetables, season with spices and stir. Pour half a glass of boiling water into the pan and simmer for ten minutes, stirring regularly, over medium heat.

4. Twist the veal in a meat grinder with garlic. Add rice to the minced meat, beat in two eggs, pepper and mix.

5. Chop cabbage finely. Put in a colander and pour over boiling water.

6. Put the chopped cabbage in the minced meat, mix gently and put on a large plate.

7. Form cutlets from the resulting mass and fry on both sides with a lid.

8. Transfer the cabbage rolls into a deep form, pour with gravy, put a bay leaf and pour one and a half glasses of boiling water. Put in the oven for an hour. Cook at 180 degrees.

Recipe 5. Peking cabbage stuffed with ham

forks of Beijing cabbage;

1. We sort the forks of Chinese cabbage into sheets. Pour water into a saucepan and set on fire. As soon as it boils, lower the leaves of cabbage and cook for a minute. Then we take it out, put it in a colander, cool it and cut off the thickenings.

2. On each sheet we put a thin slice of ham and some cheese chips.

3. Turn in the form of rolls, turning the edges inward. Season the egg with spices, add flour, milk and shake with a whisk. Dip the rolls in the mixture and fry until golden brown. We cool the appetizer and serve with sour cream.

Recipe 6. Lean cabbage rolls from Beijing cabbage

rice groats - 150 g;

tomato paste - 30 g;

forks of beijing cabbage.

1. Porks of Chinese cabbage are parsed into leaves. Put them in a colander and pour over boiling water. We cut off the thickened places.

2. Boiled rice cereal until cooked. We wash the mushrooms from the dirt. Cut into small slices. Finely chopped onion. Fry the onion in hot oil until transparent. Add the mushrooms and continue to fry until light brown. Put the filling in a bowl, pour in the soy sauce and mix.

3. Separately, fry the carrots with herbs until soft, add the tomato paste and fill everything with a glass of filtered water.

4. Put the spoon of the filling on the edge of the sheet and roll it, bending the edges in the middle. Stuff the cabbage rolls tightly in the baking dish. Pour the resulting sauce and send for half an hour to the oven. Cook at 180 degrees. Cabbage rolls served with a fragrant sauce based on sour cream.

To make cabbage leaves soft and supple. Pour boiling water over them or boil for a couple of minutes.
As a filling, you can use not only minced meat, but also vegetables or mushrooms.
The dish will turn out even more aromatic if you add a lot of fresh herbs to the filling.
Serve Beijing cabbage stuffed with sour cream, mayonnaise or sauce.
If you are using ground beef or chicken. Add the ground pork fat to it to make the cabbage rolls juicy.