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:

1. 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.
2. Carefully remove the leaves from the boiled fork. They shouldn't break.
3. We make minced meat from meat: cut it into pieces and pass it through a meat grinder along with slices of peeled onions.
4. 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.
5. Two carrots are peeled and processed on a grater.
6. We pass it in oil and put it in the minced meat mixture.
7. Add dry ingredients and mix well.
8. We straighten the cabbage leaf. With a tablespoon, put the minced meat in its middle.
9. Roll up the sheet.
10. When the required number of cabbage rolls is typed, put them on the bottom of the pan with the seam down.
11. Pour water into the bowl, add tomato paste to it.
12. Pour the resulting mixture over the cabbage rolls.
13. 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 Beijing cabbage;
• oil for frying;
• round rice - 90 gr.

How to make cabbage rolls with minced meat and rice:

1. We disassemble Beijing cabbage into leaves.
2. Fold ten leaves in a non-metallic container and send to the microwave for heat treatment. Set a timer for 5 minutes.
3. Boil rice in a saucepan until half cooked.
4. Transfer the rice mass to the prepared minced meat, salt and add pepper.
5. Pass the grated carrots in a frying pan until it gives juice.
6. Salt the leaves slightly, spread the filling of meat and rice on them.
7. Roll the leaves into a tube, pick up the edges inside.
8. Put the fried carrots on the bottom of the pan.
9. Place cabbage rolls on top.
10. Fill the dish with water, add a pinch of salt.
11. 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:

1. We load the cabbage head washed and peeled from old leaves into a saucepan and cook for 15 minutes.
2. We carefully sort out the softened cabbage and fold the leaves.
3. Our stuffing is already ready. It remains to rub the onion on a grater, add to the minced meat and mix.
4. Pour in the same salt, washed rice and ground pepper.
5. We start the leaves that have turned out to be a homogeneous mass, fold them in the form of envelopes.
6. We have one onion and two carrots left. Wash them, remove the skin and grind them with a grater.
7. Pour sunflower oil into the slow cooker and pass the vegetables on the “Frying” program until a golden hue appears. Turn off the fry mode.
8. Lay out the second layer of cabbage rolls,
9. Separately, mix the tomato sauce, 200 milliliters of water and sour cream.
10. Pour the mixture into the mixing bowl. Sprinkle salt and add bay leaf.
11. 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:

1. We cut the pork into pieces, load them into a meat grinder and make minced meat.
2. Finely chop the cabbage, immerse it in boiling water for 20 minutes.
3. Grind onion with carrots on a grater.
4. Boil the washed rice groats in a saucepan.
5. Pour eggs into the rolled meat, add bulk ingredients.
6. Mix chopped vegetables and cooked rice. Add the mass to the minced meat. We put it in the refrigerator for half an hour.
7. We form cabbage rolls in the form of cutlets, put them on a baking sheet or a special form.
8. Pour the stuffed cabbage with tomato juice and send it to the oven for 30 minutes. The temperature is 180 degrees.
9. Mix the remaining tomato juice with sour cream. Pour the prepared dish with the resulting sauce.
10. 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:

1. Semi-finished products can either be prepared in advance by yourself and frozen, or bought at the store.
2. Take them out of the freezer an hour before cooking, put them on the bottom of the pan.
3. Now let's make a delicious sauce.
4. We remove the peel from carrots and onions. Grind the vegetables with a knife and on a grater.
5. Fry them in sunflower oil for 4 minutes.
6. Scald the tomatoes with boiling water, remove the thin skin.
7. Grind the pulp in a blender.
8. The resulting puree is transferred to the pan to the onions and carrots.
9. Sprinkle salt, put parsley and add pepper.
10. Pour the resulting fragrant sauce to the stuffed cabbage in a saucepan, add water.

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:

1. Remove healthy leaves from cabbage and boil them in boiling water for 3 minutes.
2. We pass the chopped onions and carrots.
3. Cook washed rice until half cooked.
4. We combine minced meat, salt, rice, fried vegetables, mix.
5. We put a lump of filling in the center of a cabbage leaf, wrap it with an envelope.
6. We put all the resulting envelopes in a saucepan.
7. 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.
8. Simmer the food for 40 minutes over medium heat.
9. Serve with sour cream. Bon appetit!

The combination of meat and vegetables is one of the most successful culinary mixes, especially when it comes to cabbage rolls. Such a delicacy is prepared for lunch and for a holiday, it easily becomes a decoration of any table. Minced meat or vegetable mixture wrapped in cabbage or grape leaves and stewed in gravy goes well with side dishes and salads. This culinary masterpiece has many cooking variations.

How doves appeared

As you know, every dish has its own story. True, with cabbage rolls everything is very ambiguous. Connoisseurs of world gastronomy associate the spread of this culinary delight with the immigration of peoples from Eastern Europe and the Scandinavian countries. But who first came up with the idea of ​​wrapping the filling in leaves and when he brought this idea to these regions remains a mystery. Be that as it may, there is a similarity of cabbage rolls in the cuisine of almost every state.

Jewish khoshilkes are considered to be the most ancient prototype of duckies. There are 2 options for preparing treats: salty and sweet. The first is similar to the usual recipe for cabbage rolls, when a mixture of chopped meat and rice is wrapped in grape leaves. The filling for sweet products is the same rice, but with raisins and lemon or other citrus zest. Both types of holishkes are stewed in tomato sauce without salt.

In Bulgaria, cabbage rolls are called zelevi sarmi and are considered a delicacy borrowed from the closest neighbors - the Greeks, famous for the variety of their cuisine. Curiously, the gravy for this culinary delight is a mixture of unsweetened yogurt and fresh peppermint leaves.

On the territory of Romania, the culinary masterpiece was called sarmale and became one of the most important festive dishes. It is prepared only in honor of a big holiday, and the responsibility for creating a gastronomic delight lies with the head of the family. Sarmale is always stewed in a bowl, the bottom of which is covered with sauerkraut leaves. Romanians are sure that this gives the finished dish a special aroma and piquant taste.

How to stew cabbage rolls: the secrets and tricks of cooking

Before stewing cabbage rolls, it is worth deciding on the option for their preparation. You can cook a classic dish of vegetable or grape leaves with filling, or simplify your task by making the so-called "lazy pigeons". The latter option is simpler, it is also tasty and satisfying, but it does not look as impressive as neat rolls in gravy.

To make cabbage rolls successful, it is useful to arm yourself with a few secrets related to the choice of products and their preparation:

• It is best to take not white, but greenish cabbage heads. It is desirable that they have a flattened, rather than rounded shape (this variety has fewer heads and thinner leaves).
• While blanching the leaves, it is advisable to add vinegar to the water (2 teaspoons are enough for 1 liter), it will help maintain elasticity.
• If low-fat minced meat is used for cooking, it is advisable to put a small piece of butter (about half a teaspoon) in each roll, then after cooking the dish will be tender and melt in your mouth.
• The gravy for the sauce in which the rolls are stewed should be made on the broth, and not on the water.
• To make cabbage rolls fragrant, it is advisable to fry them in a pan for 2 minutes on each side before stewing.

classic cabbage rolls

The basis for many variations of meat and vegetable rolls is the classic recipe for cabbage rolls. It is from her that culinary experiments should begin. For cooking you will need:

• 1 cabbage head (weighing approximately 1 kg)
• 300 grams of minced meat (pork or beef, but better mixed)
• 2 eggs
• 200 grams of rice cereal
• 3 carrots
• 3 onions
• 10 sprigs of dill and the same amount of parsley, you can also add cilantro
• 100 grams vegetable oil
• 1 pinch black pepper and the same amount of allspice
• 1 teaspoon salt
• 1 cup tomato juice or 1 tablespoon tomato paste

For sauce:

• 500 grams of water or broth from vegetables or meat
• 400 grams of sour cream

Carrots and onions are washed, peeled and then chopped. The vegetable mixture is laid out in a pan, poured with vegetable oil and stewed over low heat until the onion turns golden. Along the way, salt and pepper are added, everything is stirred. Then tomato juice is poured into the pan (if pasta is used, it must first be diluted in 1 glass of water). After stirring, the products are cooked for another 10 minutes.

Rice is poured into a deep container, washed and poured with boiling water, then left to cool. Separately, eggs are driven into the minced meat, a little salt and pepper are added and everything is mixed until completely homogeneous.

2/3 of all stewed vegetables are added to the meat mixture, followed by rice, then the components are thoroughly mixed.

The cabbage head is washed, the top leaves are removed from it (as a rule, they are spoiled, damaged or lethargic), then deep notches are made at the base (around the head) with a knife - this will help to disassemble the head into leaves. They will need to pour boiling water for 2-3 minutes. Alternatively, you can put the leaves in a plastic or glass container and place in the microwave for 30 seconds, turning on the “Cooking” mode.

From each cabbage leaf, you will have to cut a thick vein, or at least make it thinner so that you can use the vegetable component for rolls.

Stuffed cabbage preferably cooked in a deep container with a thick bottom. The bottom of the dish is generously greased with butter or vegetable oil. If the saucepan or cast iron pan does not have a non-stick coating, it is useful to line it with discarded cabbage leaves.

A little filling of meat and rice with vegetables is placed in each cooked leaf, then everything is wrapped. You can tie the product with a thread, but keep in mind that then you will have to get rid of it before use. If cabbage rolls are made for a holiday, it will be necessary to warn the guests to first remove the strings from the delicacy, thanks to which the rolls do not spread during stewing.

Raw duckies are placed in a prepared bowl. Separately, sour cream, broth or water and the remaining 1/3 of fried vegetables are mixed, everything is salted, peppered and poured into a container with cabbage rolls. A cast iron or stewpan is placed on the stove, as soon as the dish boils, you need to reduce the heat to a minimum and simmer everything under a closed lid for 50 minutes. It is advisable to let the finished delicacy brew, and then lay it out on plates. Duckies can be decorated with chopped herbs and pour sour cream on top, if it remains.

"Lazy pigeons"

To prepare this dish, all the same products are taken that are needed for the classic recipe. Similarly, the filling is prepared from stewed vegetables (the whole portion is taken at once), rice and meat. The difference is that the cabbage will need to be washed and cut into pieces, then kept in boiling water for 2 minutes and ground in a meat grinder, or finely chopped with a knife, and then added to other components. Everything is stirred, cutlets are manually formed from the mass and put into a saucepan. Separately, a sauce is prepared from broth and sour cream with spices, “lazy duckies” are poured over it, everything is stewed over low heat for about 40 minutes and infused until cool.

There is nothing difficult in preparing cabbage rolls, if you follow the step-by-step description, anyone can cope with this task. This is a great idea for a festive table, as well as for everyday lunch.

Read also

The classic dish is made from white, Beijing or Savoy cabbage. Less often, young leaves of beets or grapes are used.

The five most commonly used ingredients in casserole recipes are:

The traditional filling for cabbage rolls consists of minced meat, boiled rice and sautéed vegetables. It is seasoned with ground pepper, spices for meat, thyme, Provence herbs. Garlic and hot peppers are added for taste. On fasting days, the filling is prepared from boiled cereals, mushrooms, vegetables and seafood.

The sauce for the dish is made from sour cream, tomato paste, ketchup and grated tomatoes. Sometimes soy sauce, chopped vegetables, herbs are added to it.

A delicious dish is prepared all year round, but it is especially tasty from fresh young vegetables.

Five of the lowest calorie recipes for cabbage rolls in a saucepan:

1. Minced meat is prepared from pork, beef, chicken or turkey. If desired, the products can be combined in different proportions. To make the filling tender, add 50-100 ml of water to it and knead well with your hands. After that, the minced meat is mixed with sautéed vegetables, salt and spices.
2. For the preparation of cabbage rolls, round or long rice is used. Grains are dipped in boiling water, heat is reduced and boiled for 8-10 minutes. After that, it is washed under running water and combined with minced meat.
3. Boil cabbage leaves in boiling water until soft. The blanks are cooled, and then cut into pieces of the desired size.
4. Minced meat is spread on cabbage leaves, stuffed cabbage is rolled up with envelopes or rolls.
5. Lubricate the bottom of the pan with vegetable oil and pour in 100 ml of water. Cabbage rolls are laid out in layers and poured with sauce.
6. The broth is brought to a boil, then the heat is reduced. The dish is cooked for 40-60 minutes.

The treat is laid out on plates and served with your favorite sauce.

To save time, housewives prepare semi-finished products in advance. Cabbage rolls are put into freezer bags and sent to the freezer. The blanks are taken out as needed and stewed in a saucepan.

Cabbage rolls are a unique culinary dish. They are served both for the festive and for the everyday table. You can experiment with the ingredients and seasonings of this hearty meal for a very long period of time. There are also a lot of useful tips, following which you can give the dish an unforgettable and refined taste. Here are some of them.

• To add spice to cabbage rolls in cabbage leaves, you need to add a few grated bell peppers to the sauce or filling.
• If cabbage rolls are cooked with the addition of rice, you need to choose large rice - it should be thoroughly washed with water (preferably several times).
• Stuffed cabbage will be an order of magnitude tastier if the rice is fried together with onions in vegetable oil - it will not stick together, as it will be saturated with fat and become more fragrant.
• To avoid the stickiness of the filling, rice must be poured with a small amount of water - so that it only slightly covers the cereal.
• For taste, you can put a skin of smoked lard or a smoked chicken wing on the bottom of the pot with cabbage rolls.

How to cook frozen cabbage rolls:

What we need:

• Frozen cabbage rolls - 15 pcs
• Carrot - 1 pc.
• Onion - 2 pcs
• Tomato paste - 2 tbsp
• Seasonings - salt, pepper, bay leaf
• Vegetable oil
• Water or broth

Cooking steps:

Before cooking cabbage rolls, they should be thawed. To do this, it is enough to get our semi-finished products from the freezer 2 hours before cooking, or place the dishes with frozen cabbage rolls in the microwave (mode - defrosting by weight).

1. Thawed cabbage rolls, slightly squeeze out excess liquid and place in a pan with heated vegetable oil.

2. Lightly fry on both sides until golden brown.

3. Transfer the fried cabbage rolls to a saucepan.

How to prepare cabbage sauce:

Carrots with onions are freed from the peel and cut.

Three carrots on a coarse grater.

Onion mode into small cubes.

In the oil that remains after frying the cabbage rolls, fry the onions and carrots.

Add the tomato paste and fry it lightly to remove the acid.

Add a little water or vegetable broth and leave to simmer over low heat for 10-15 minutes.

Salt the stewed vegetables, pepper, add the bay leaf and leave to languish for another 3-4 minutes.

How to stew cabbage rolls in a saucepan:

Pre-fried cabbage rolls, pour our sauce. If the liquid is not enough, then add water or broth until the liquid covers the cabbage rolls. Simmer over medium heat for no more than one hour.

Serve with sour cream or mayonnaise. Enjoy your meal!

The recipe for homemade cabbage rolls is on a par with dishes such as borscht and dumplings - these are truly "titans" in the cooking of the Slavic peoples. Delicious, fragrant, appetizing in appearance, cabbage rolls will not leave anyone indifferent.

But cooking minced meat in a cabbage leaf is not all. An important question: what to stew cabbage rolls in? After all, it is this stage in the preparation of the dish that will make it several times tastier.

We will not describe how to cook cabbage rolls themselves. But here are a few proven secrets that will help improve the taste of this dish.

1. Using chopped bell peppers in stew sauce or minced cabbage rolls, you can add flavor and piquancy to the taste of the dish.
2. Many people add rice to stuffing for cabbage rolls. Large round-grain rice is considered the most suitable. Before adding it, it must be thoroughly washed, and several times.
3. So that the rice in cabbage rolls does not boil soft and looks "collected", before adding it to the minced meat, it is fried in a frying pan in oil along with onions.
4. To make the dish even more appetizing in taste and aroma, put a small piece of pork skin or 1 smoked wing on the bottom of the pan or pan where it will be stewed.

What is the best way to stew cabbage rolls?

In fact, there are many options for sauces for stewing dishes. The traditional option is a sauce of tomato paste and sour cream. However, many other additives can be used to get away from the usual taste.

What to stew pigeons in? Recipes for possible sauces will be presented below. And in a few words, the advice looks like this:

• in mayonnaise;
• in vegetable sauce;
• in cheese sauce;
• in tomato sauce with various spices.

How to stew cabbage rolls: tomato paste sauce

Perhaps, tomato sauce for stewing is the simplest, but no less tasty than others.

To prepare the sauce you need:

• half a liter of thick tomato juice or tomato paste;
• 2 large heads of white onions;
• 350 g of fresh ripened and necessarily soft tomatoes;
• a bunch of fresh parsley;
• 2 bay leaves;
• 5-7 black peppercorns;
• vegetable oil, salt and pepper - the amount at the discretion.

Cooking:

1. The skin must be removed from the tomatoes. To do this, they are scalded with boiling water, after which the skin is easily removed.
2. The pulp of tomatoes is cut into cubes.
3. Rinse the parsley well, shake off the water from it. Finely chop.
4. The onion is cut into cubes.
5. Lavrushka and peppercorns are put into an impromptu gauze bag.
6. Tomatoes, parsley and herbs are fried in oil in a frying pan. Cooking time 10 minutes.
7. After this time, the contents of the pan are poured with tomato juice or tomato paste. Immerse the gauze bag.
8. Ready cabbage rolls are immersed in this sauce and stewed over low heat for half an hour.
9. 5 minutes before the end of the process, the bag is taken out, and the sauce is salted, peppered, sprinkled with herbs.

Sour cream sauce for stewing

And what else to stew cabbage rolls in? Sour cream sauce will be an excellent way to complete such a delicious dish. Yes, and there are a lot of benefits in sour cream.

To prepare the sauce you will need:

• sour cream of high or medium fat content - 500 grams;
• fresh dill or parsley - a bunch;
• garlic cloves - 5 pcs.;
• salt and red ground pepper - to taste.

After preparing the cabbage rolls, they begin to create the sauce:

1. The greens are washed, finely chopped.
2. Garlic is passed through a garlic press.
3. Combine sour cream with herbs, garlic, salt and red pepper. Everything is thoroughly mixed.
4. Heat the sauce in a deep frying pan or saucepan, diluting it with water. Immerse ready-made cabbage rolls in it so that they are completely covered with liquid sauce. Cover with a lid and simmer for 20 minutes.

Tomato-sour cream duet: simmer in a saucepan

By and large, you need to stew cabbage rolls in a pan in the same way as in a saucepan. The main thing is their content.

You will need:

• a pair of white bulbs;
• 2 small carrots;
• 200 grams of medium fat sour cream;
• 4 tbsp. l. any chopped greens;
• 1 st. boiled water;
• 2 tbsp. l. with a slide of tomato paste;
• salt;
• chilli;
• any vegetable oil.

Cooking steps:

1. Onion, finely chopped, fried in a pan. It must not be allowed to burn.
2. An orange vegetable is grated and sent to be fried with onions. It will take 2-3 minutes to cook vegetables.
3. To fried onions and carrots spread tomato paste, and after a couple of minutes and sour cream. Pour out the water.
4. Salt the sauce, pepper, add chopped herbs.
5. Cabbage rolls are laid out in the sauce and stewed for 15-20 minutes under the lid.

Sauce for lazy cabbage rolls: recipe and cooking steps

How to stew lazy cabbage rolls? Any suitable sauce can be used. But instead of tomato paste, it is better to try a different stew additive.

You need to take the following:

• 2 tbsp. l. thick sour cream;
• 300 ml beef broth;
• 1 small onion and carrot;
• salt and spices - the amount to taste.

Cooking steps:

1. Grate the carrots on the fine side of the grater.
2. The onion is finely chopped.
3. Fry prepared vegetables in any oil or fat.
4. Immediately, as soon as the vegetables are browned, sour cream is spread over them and beef broth is poured.
5. Salt and pepper, mix well.
6. Spread the sauce in a deep heat-resistant form, stuffed cabbage is immersed in it.
7. Sent to the oven for 20 minutes. The cooking temperature is 180 degrees.
8. After 20 minutes, the sauce will thicken, but you do not need to immediately remove the dish from the oven. It is necessary to leave it for 10 minutes in the already switched off oven.

For mayonnaise lovers

Remember the main principle of cooking if you don’t know what to stew cabbage rolls in. Sauce, gravy - everything will do, the main thing is to combine. For example, take mayonnaise. A simple, affordable addition that goes well with almost every meal. And cabbage rolls can be stewed in mayonnaise.

For cooking you need to take:

• 100 grams of regular mayonnaise, without additives;
• 80 grams of adjika (can be spicy);
• spices at will.

Culinary process:

1. Mix mayonnaise and adjika, add spices and salt, if desired.
2. Leave the sauce for 20 minutes.
3. You can stew stuffed cabbage in a saucepan than in a frying pan, which is undoubtedly better, since the container is deep.
4. Ready cooled cabbage rolls are laid out in a saucepan, sauce is added. They simmer for 10 minutes.

Instead of stewing, ready-made hot cabbage rolls can simply be smeared with mayonnaise-adjik sauce. The result will be the same.

Cheese sauce

What to stew cabbage rolls in, except for sour cream, tomato paste and mayonnaise? In cheese sauce - original, and most importantly, simple.

The ingredients are as follows:

• any cheese - 100 grams;
• butter - half a pack;
• flour - 100 grams;
• powdered mustard - 1/2 tsp;
• soy sauce - 1/2 tsp;
• high fat milk - 400 ml;
• salt - to taste.

The preparation of the sauce is as follows:

1. The cheese is rubbed on the fine side of the grater.
2. Melt the butter in a frying pan and fry the flour on it, without stopping stirring.
3. As soon as the flour is completely immersed in the oil, and the lumps all disappear, milk is poured into the pan.
4. After a couple of minutes, add mustard, soy sauce and salt, if necessary, to taste.
5. After 3 minutes, pour in the cheese and stir the sauce until the cheese is melted.

Stuffed cabbage rolls are dipped into the finished cheese sauce, they are also poured with sauce on top, covered with a lid and stewed for 10 minutes. Or you can just use this additive as a dipping sauce served at the table.

Gourmets should experiment and add several varieties of cheese. One of them may be with additives, this will add piquancy to the taste.

vegetable gravy

Meat and vegetables go well together. Doves have both. And the extra vegetable gravy will enhance the dish.

The list of ingredients for gravy is as follows:

• 1 red bell pepper;
• bulb;
• tomato;
• carrot;
• 70 grams of tomato paste;
• a mixture of ground peppers;
• vegetable oil;
• salt.

Cooking vegetable gravy takes place in the following sequence:

1. The onion is cleaned and chopped.
2. Carrots are ground on a grater.
3. Any vegetable oil is heated in a frying pan, prepared vegetables are fried on it. They should be soft and golden in color.
4. Bulgarian pepper is washed, the stalk is cut off and the seeds are taken out. The fruit is cut into small cubes.
5. Spread the pepper in a pan and simmer under the lid for 5 minutes along with the rest of the vegetables.
6. The tomato is freed from the skin, cut into pieces and spread in a pan to the vegetable mass.
7. After 5 minutes, tomato paste is placed in the pan and a glass of warm water is poured. Stir the mixture.
8. Add salt, a mixture of ground peppers, other favorite seasonings. Cover with a lid and simmer until all the ingredients soften and become almost mushy.

In cooked cabbage rolls, you can stew in the oven, in a frying pan, in a slow cooker and in a saucepan. Some use the sauce as an addition to cabbage rolls when serving. But for that, it needs to cool down.

Sauce with more spice

For those who love the multi-component and spicy taste, you can stew cabbage rolls in the following sauce.

For its preparation, the following ingredients are needed:

• 200 ml of any meat broth;
• 2 pieces of onions and carrots;
• 30 ml of tomato paste;
• 1 tsp grated ginger root;
• 25 grams of wheat flour;
• 75 grams of butter;
• 5 grams of cumin;
• a pinch of dried dill;
• salt - to taste;
• sugar - a teaspoon.

Steps for preparing the sauce for cabbage rolls:

1. Grate the ginger root.
2. The orange root crop is ground on a grater.
3. The onion is finely chopped.
4. Salt, sugar and cumin are ground in a mortar.
5. Half the butter is melted in a thick-bottomed frying pan, in which cumin and ginger are fried. Enough 5 minutes.
6. Add the prepared onions and carrots to the spices, fry for another 10 minutes. Stir constantly.
7. Now spread the tomato paste, mix and cook for another 5 minutes.
8. Heat the remaining oil in the second frying pan. The flour is fried on it until light golden. Leave the pan aside.
9. Pour the broth into the first frying pan, cover with a lid and simmer the sauce until it thickens. Don't forget to stir the contents of the pan.
10. Pour the fried flour into the sauce and stir everything well until smooth.
11. Cabbage rolls are laid out in hot sauce and stewed for 15 minutes.