We have already posted recipes for stuffed cabbage, but I still have a slightly different cooking method, so I decided to post my recipe... What if someone finds it useful...

The dish is very tasty, looks impressive on the table, and is not as difficult to make as it might seem at first glance.....

1 - head of cauliflower (not very large)
600-700 g minced meat (today I have chicken, but it’s better to take pork and beef)
1 - bulb
1 - carrot
(you can optionally add sweet peppers, celery, tomatoes, leeks, herbs, fried mushrooms...)
salt, pepper, favorite seasonings for minced meat
sour cream and (or) mayonnaise
cheese
salt, pepper, favorite seasonings

First, take a head of cabbage, peel the leaves, wash it and put it in cold salted water. After 20 minutes, heat water and salt in a large saucepan, put our cabbage in there and boil for 6-8 minutes. Then take the cabbage out onto a dish and leave it to cool a little. Fry the onion and carrots (today I added sweet red pepper and leek to the frying) in vegetable oil and leave to cool.

Salt and pepper the minced meat (you can add a little fresh or dry garlic), add your favorite seasonings and herbs. Then add the cooled roast and mix well.

Now we take the slightly cooled cabbage and stuff it with minced meat between the inflorescences, trying to ensure that the minced meat fills all the voids. Now we take a baking dish, cover it with foil, leaving long ends and lay out the stuffed cabbage. Put sour cream or sour cream in half with mayonnaise in a bowl, add salt or vegeta-type seasoning, mix and coat the cabbage thoroughly on all sides.

Now we cover all the cabbage with foil and put it in an oven preheated to 180 degrees for 40 minutes. Then we take it out of the oven, carefully open the foil, remove and throw away the excess hanging part of the foil so that it does not interfere with us. Drain off most of the resulting juice (if there is a lot of it ), sprinkle the cabbage with grated cheese and put it back in the oven.

Increase the oven temperature to 200 degrees and cook the cabbage until golden brown.

This is such a beauty!!!

This cabbage can be served simply with sour cream or mayonnaise, but we like it with a simple sauce - sour cream or sour cream half and half with mayonnaise, mixed with chopped green onions, dill, garlic and grated on a medium grater and squeezed fresh cucumber. And seasoned with salt and pepper to taste. .

And you can also serve this cabbage with fresh vegetables or a light salad of fresh vegetables.

Bon appetit!!!

P.S. I posted this recipe a long time ago in my author’s thread -

step by step recipe with photos

The combination of cabbage with minced meat is incredibly tasty: cabbage rolls, lazy cabbage rolls. But what happens if you replace white cabbage with cauliflower? And the result will be such a juicy and tasty festive dish that you can easily place even on the festive table!

Stuffing cauliflower involves placing the minced meat inside the fork itself, and many guests will certainly ask you the question - how did you stuff it from the inside! Whether you answer it or not is your own business, because no one will forbid you to make this dish your signature dish and not to tell anyone the secret of cooking stuffed cauliflower!

Ingredients

• 1 fork cabbage weighing 300-400 g
• 300-400 g minced meat
• 1 chicken egg
• 2 tbsp. l. mayonnaise
• 0.5 tbsp. l. salt+3 pinches
• 3 pinches of ground black pepper

Preparation

1. Free the cabbage fork from the leaves and cut off part of the stalk from the bottom, being careful not to damage the ovary on it. Rinse in water.

2. Pour 0.5 tbsp into a saucepan or cauldron. l. salt and add a head of cauliflower. Pour in hot water and boil for about 15 minutes. There is no need to cook until done, as the cabbage will become very soft and fall apart in your hands when stuffed! To prevent the vegetable from darkening, after cooking it must be immediately cooled in cold water. Or simply add vinegar or citric acid to the water when boiling.

3. While the cabbage is cooking, make the minced meat. The best choice for cabbage is minced pork and beef, which contains both lard and beef flavor. If this is not available, then any minced meat will do, but try to choose a meat product with a high fat content, which the cabbage will absorb when baking. Beat a chicken egg into the minced meat and add the remaining dry spices. Mix well.

4. Stuff the cooled cabbage with minced meat, alternately pushing back the ovaries and inserting the minced meat. Try to do this as carefully as possible. Fill the gaps at the bottom of the vegetable with the remaining minced meat.

5. Coat the cabbage with mayonnaise and place in foil.

Today I would like to tell you a recipe for a very tasty dish that many of you will like. This is stuffed cauliflower baked in the oven. Even the most inexperienced housewife can cook it. Cabbage will turn into an exquisite dish and will decorate the holiday table if you do everything correctly, with love, and in a good mood. You can pamper your loved ones with it on an ordinary day, and you yourself can enjoy the taste of this original dish.

Previously, cauliflower was grown in warm overseas regions. Its seeds came to Russia in the 18th century. She had a hard time getting accustomed to it. Farmers managed to grow frost-resistant varieties and adapt it to the local climate.

It's autumn outside, cauliflower can be purchased inexpensively at the market or in the supermarket. Perhaps some of you grow it in your garden, and it is always at hand. You can use it to prepare many healthy and tasty dishes that will appeal to both adults and children.

Microorganisms found in cauliflower protect the intestinal microflora from viruses and bacteria. It contains many vitamins, such as vitamin C, which strengthens the immune system, vitamins A, B1, B2, B3, B6, E, vitamin K, which helps absorb calcium.

It contains many minerals. In 100 gr. vegetable contains 200 mg. potassium, 51 mg. phosphorus, 17 mg. calcium, 1.4 mg. iron, about 3 mcg. iodine, 150 mcg. manganese

How to choose the right cauliflower? If it is fresh, the inflorescences will be white, without spots. The presence of dark spots indicates that it was picked a long time ago and was stored in unsuitable conditions. It is recommended to store it in a cool place, preferably in the refrigerator, for no more than one week. It can be frozen. When frozen, it retains all its beneficial properties for up to six months.

Stuffed cauliflower - recipe

Ingredients

• Cauliflower – 1 pc.
• Minced meat – chicken or pork.
• Salt – a pinch.
• Egg (chicken) – 1 pc.
• Hard cheese – 150 gr.
• Onions – 1 pc.
• Table salt – a pinch.
• Ground black pepper - to taste.

Preparation

We put all the necessary products on the table. The onion must be peeled and cut on a special board. Heat a frying pan greased with vegetable oil and add chopped onion. Fry it until golden brown. Take minced chicken, add one egg, salt, pepper, fried onion, mix everything well.

We clean the head of cabbage from leaves. Pour water into the pan, put it on the fire, wait for it to boil.

Place cabbage in boiling water and cook for ten minutes. Then remove it from the pan and place it on a plate to cool.

Now you can begin the stuffing procedure. Don't forget to wash your hands with soap. We take the minced meat and push it into the space between the cabbage inflorescences. We do everything carefully so as not to damage the head of cabbage, otherwise all the work may be in vain. Carefully stuff the head of cabbage, making sure that the stuffing is distributed evenly between the inflorescences.

Coat the cabbage with mayonnaise and let it soak for a few minutes. Then place it in a baking dish greased with vegetable oil.

Preheat the oven to 180 degrees.

Place the head of cabbage in the oven for baking, wait 40-45 minutes.

To check readiness, take a fork and pierce the cabbage with it. If the fork fits in well, it's ready.

We take it out, sprinkle grated cheese on top, put it back in the oven for 7-10 minutes, wait until the cheese melts.

Stuffed cauliflower baked in the oven is ready to eat.

Bon appetit!

Wash the head of cauliflower, cut off the stalk with leaves, slightly cutting a wedge inside the stem, but so that it remains intact. Boil salted water in a suitable sized saucepan and boil the cabbage for 10 minutes. If the cabbage doesn't fit in the pan entirely, no problem, just turn it once so it cooks evenly. Cool slightly.

Let's prepare minced cabbage. Any meat is suitable: pork, beef, veal, chicken, turkey. You can mix different types of meat. And it’s better that the minced meat is not too lean, otherwise the cabbage will turn out dry. According to my observations, the tastiest thing is made from pork. To prepare the filling, you need to wash the parsley, dry it and chop it finely. Chop the onion too. Soak a slice of bread in warm milk and squeeze, not too much. Mix minced meat, soaked bread, onion, parsley, egg, mustard (can be grain) and a pinch of nutmeg. Season well with salt and pepper.

Mix thoroughly, using a blender.

Place the cabbage stalk side up in a suitable baking dish. Not very large, but with sides; juice will be released from the cabbage during baking. Distribute the minced meat between the cabbage florets. Just use your fingers to push the inflorescences apart and fill the entire space between the stems with minced meat.

Turn the cabbage over and fill the top with minced meat. Bake the cabbage in an oven preheated to 180 degrees for about 40 minutes, pouring over the released juice. If there is not enough juice, you can add water in which the cabbage was boiled. Not too much, so that the minced meat does not dry out too much. Cut the finished cabbage into portions, pour over the baking juice, sprinkle with herbs and serve.

Stuffed cauliflower is suitable for all ages. The dish, in principle, is quite self-sufficient, but I usually add boiled new potatoes with butter and dill and fresh tomatoes, it’s even tastier. Try it, I guarantee you will love it!