Some dishes do not need any introduction, since they are dearly loved by more than one generation of people, and cabbage rolls can easily be included among such dishes. Tasty, juicy and tender cabbage rolls are an indicator of the culinary skill of the housewife. Do you want to cook the same? “Culinary Eden” will be happy to tell you how to do this and share all the subtleties and secrets.

The options for preparing cabbage rolls are extremely varied. They can be stewed on the stove, baked in the oven or cooked in a slow cooker, but the filling is a completely different matter. Classic cabbage rolls are prepared using minced meat - for example, it can be pure minced pork, a mixture of pork and beef, pork and chicken, or pork and turkey. If you use minced meat without fat, for example, chicken, you can add a small piece of butter to the filling of each individual cabbage roll for juiciness. In addition to meat, the stuffing for cabbage rolls can also be vegetable, fish, mushroom, or made with the addition of cereals. Yes, vegetarian and meatless cabbage rolls are a very popular dish among those who, for one reason or another, limit their diet. Such cabbage rolls can be prepared, for example, with potatoes or buckwheat and mushrooms. The variety of cabbage rolls makes them an always desirable dish that never gets boring, because the scope for culinary experiments here is limitless.

Among other things, the so-called lazy cabbage rolls deserve special attention, which not only help diversify the usual dish, but are also great for those who are not a fan of cabbage. First of all, we are talking about children, who often eat all the filling, leaving cabbage leaves on the plate. In lazy cabbage rolls, finely shredded cabbage is mixed into the minced meat, which greatly simplifies the cooking process and allows you to obtain a very tender and juicy dish. Lazy cabbage rolls cooked in tomato sauce are especially appetizing. It’s simply impossible to resist such a delicious treat!

When preparing cabbage rolls, you should take a responsible approach to the selection and pre-processing of white cabbage. Ideally, it will be young cabbage of early varieties with green leaves - cabbage rolls from such a vegetable will turn out especially tender. It is best to take flattened cabbage rather than round cabbage, since such cabbage has larger leaves and a smaller stalk. The cabbage should be large so that it is convenient to wrap the filling in its leaves. The cabbage will need to be pre-boiled in boiling water (it can be lightly salted) for 7-10 minutes. To do this, first remove a few of the top leaves, then make deep cuts along the stalk to separate the remaining leaves, and place the head of cabbage in water, sticking a fork or knife into the stalk. Turning the cabbage, gradually remove the leaves from the fork as they soften - this is convenient to do using a fork. As a result, you should be left with one stalk and a pile of leaves in the plate. Next, the cabbage leaves need to be allowed to cool, and then the hard veins should be cut off from the outer surface of the leaves. The place where the leaf was attached to the stalk should be lightly beaten with a meat hammer.

Savoy or Chinese cabbage can also be used to prepare cabbage rolls. Please note that savoy cabbage has a denser structure than white cabbage, so it will take longer to stew cabbage rolls from it, but such cabbage leaves retain their shape well. But from Chinese cabbage your cabbage rolls will turn out to be the most tender in a short period of time.

The process of forming cabbage rolls only seems complicated, but in reality it’s easy to get used to. Place the filling (1-2 tablespoons) on the cabbage leaf, roll it up, and tuck the edges of the leaf inside the cabbage roll. These cabbage rolls keep their shape perfectly. There is also an option - put the filling on the base of the sheet, cover with the side parts of the sheet, then roll it up, and wrap the remaining top edge inward.

The sauce in which cabbage rolls are stewed can be sour cream, creamy, tomato or vegetable. A necessary condition is that during cooking the cabbage rolls must be immersed in the sauce. If you place several layers of cabbage rolls in a pan, keep in mind that each layer should be poured with sauce, and only then add the next layer. To prevent the bottom layer of cabbage rolls from burning, it is recommended to place a few cabbage leaves on the bottom of the pan. Well, let's go to the kitchen and cook the most delicious cabbage rolls?

Ingredients:

• 1 white cabbage,
• 400 g minced pork,
• 100 g rice,
• 1 onion,
• 3 tablespoons vegetable oil,
• 3 tablespoons sour cream,

Preparation:
Boil the rice in salted water until half cooked. Mix cooled rice with minced meat and onions, previously fried in vegetable oil. Add salt and pepper to taste, mix well.
Place the cabbage head, cut around the stalk, into a saucepan and boil in plenty of water, gradually removing the softened outer leaves. Cut off the thick veins from the leaves, place the filling on each leaf and roll it up. Place stuffed cabbage rolls in a saucepan. Dilute sour cream and tomato paste in 400 ml of water. Add salt and pepper to taste. Pour the sauce over the cabbage rolls, bring to a boil and simmer over low heat, covered, until the cabbage is soft. The average cooking time is about 45-50 minutes.

Diet cabbage rolls with chicken

Ingredients:

• 1 white cabbage,
• 450 g chicken breast,
• 2 onions,
• 1 carrot,
• 60 g wheat cereal,
• 1 clove of garlic,
• 1.5 tablespoons of tomato paste,
• salt and spices to taste,
• greenery.

Preparation:
Grind chicken breast, one onion and garlic through a meat grinder. Add wheat grits, half of the grated carrots, spices and salt to taste to the resulting minced meat. Mix well. Place the cabbage head in boiling water, removing the leaves as they soften. Using a knife, cut off thickenings on the leaves. Wrap the filling in the leaves.
Place the remaining chopped onion and half the grated carrots into the pan. Pour a glass of boiling water and simmer the vegetables for 5-7 minutes. Add tomato paste, salt and spices to taste. You can also add a little sugar if the paste is very sour. Simmer for another 2 minutes, then add the cabbage rolls to the sauce. If necessary, add additional boiling water. Cook the cabbage rolls over low heat, covered, until the cabbage is soft. This time depends on the type of cabbage and averages from 40 to 60 minutes. Sprinkle the finished cabbage rolls with chopped herbs and serve.

Cabbage rolls made from Chinese cabbage under a “fur coat” in the oven

Ingredients:

• 1 head of Chinese cabbage,
• 500 g minced meat,
• 100 g rice,
• 1 onion,
• 1 egg,
• salt and ground black pepper to taste.

• 2 carrots,
• 2 tomatoes
• 1 large onion,
• 200 g sour cream (20% fat),
• 1 tablespoon of tomato paste,
• 2 teaspoons ground paprika,
• 2-3 bay leaves,
• vegetable oil.

Preparation:
Boil the rice until half cooked and cool. Mix the minced meat and rice, chopped onion and egg. Add salt and pepper to taste. Knead the minced meat well. Separate the cabbage leaves from the stalk. Cut off the hard vein from the outer surface of each leaf and lightly beat off the dense part with a meat mallet in the place where the leaf was attached to the stalk. Place minced meat on each sheet (about 1 tablespoon) and wrap carefully. Place cabbage rolls in a baking dish.
To prepare the gravy, fry the onion, cut into half rings, in a small amount of oil until golden brown. Add coarsely grated carrots and chopped tomatoes. Simmer for about 10 minutes. Add sour cream, tomato paste, ground paprika and 200 ml of water to the vegetables. Mix well and cook for a couple more minutes. Season with salt and pepper, then pour the gravy over the cabbage rolls in the pan. Add the bay leaf and cover the pan (with foil or lid). Bake in an oven preheated to 190 degrees for about 40 minutes.

Stuffed cabbage rolls in garlic and sour cream sauce

Ingredients:

• 1 kg white cabbage,
• 400 g minced meat,
• 1 onion,
• 70 g loaf,
• 2 cloves of garlic,
• 3 tablespoons boiled rice,
• salt and spices to taste.

• 200 g sour cream,
• 2-3 cloves of garlic,
• 2 bay leaves,
• 1 tablespoon flour,
• 1 teaspoon dried basil,
• salt to taste.

Preparation:
Place the head of cabbage, cut around the stalk, into a saucepan and add water. Cook for about 10 minutes, removing the leaves one at a time and placing them on a plate. When the leaves have cooled, cut off the thickenings from them. To prepare the filling, mix the minced meat with chopped onion, chopped or pressed garlic, boiled rice and a loaf of bread, previously soaked in water and squeezed. Salt the resulting mass and season with spices to taste. Place the filling on the cabbage leaves and roll into envelopes. Place cabbage rolls in a thick-walled pan.
To prepare the sauce, mix sour cream, flour, finely chopped garlic and dried basil. Pour the sauce over the cabbage rolls and add a little water (about 1.5 cups). Add salt to taste, cover the pan with a lid and simmer for 30 minutes. After this, add the bay leaf and simmer for another 20-30 minutes until the cabbage softens.

Ingredients:

• 1 fork white cabbage (weighing about 700 g),
• 1 large onion,
• 2 carrots,
• 200 g mushrooms,
• 200 g rice,
• salt and ground black pepper to taste,
• vegetable oil.

Preparation:
Boil a head of cabbage in boiling water for 5-7 minutes, separating the leaves at the base. Allow the leaves to cool and cut off seals. Boil the rice until half cooked.
Fry finely chopped mushrooms in a little vegetable oil until they are ready. Separately, fry the chopped onion with grated carrots until soft. Add tomato paste, stir and cook for another 5 minutes.
Mix half the fried vegetables with mushrooms and rice. Add salt and pepper to taste. Place the filling on the cabbage leaves and form cabbage rolls. Place cabbage rolls in a saucepan and top with fried vegetables. Pour the remaining water from cooking the cabbage so that it covers the cabbage rolls, lightly salt it, and simmer covered for about 40 minutes.

Lazy cabbage rolls in the oven

Ingredients:

• 500 g meat,
• 500 g tomatoes,
• 250 g white cabbage,
• 1 onion,
• 80 g rice,
• 2 onions,
• 1 carrot,
• 1-2 cloves of garlic,
• 1 teaspoon tomato paste,
• salt, sugar and ground black pepper to taste,
• vegetable oil.

Preparation:
Finely chop the cabbage. Lightly salt and mash with your hands. If your cabbage is of late varieties, you need to pour boiling water over it in chopped form for 10-15 minutes, then squeeze it out. Boil the rice until half cooked in salted water and let cool. Pass the meat and onions through a meat grinder, add rice, salt and black pepper to taste. Mix thoroughly with your hands.
Heat vegetable oil in a saucepan. Add chopped onion and fry until golden brown. Add coarsely grated carrots and chopped garlic. Fry for another 3 minutes. Add finely chopped tomatoes, peeled. Cook for a couple of minutes, and then add tomato paste, pour in two glasses of water and stir. Add salt and sugar to taste to make the gravy sweet and sour. Bring to a boil and cook for 2-3 minutes.
Wrap the filling in cabbage leaves and place the cabbage rolls in a baking dish, lightly greased with oil. Pour vegetable sauce on top, cover the pan with foil and bake in an oven preheated to 220 degrees for 15 minutes. Then reduce the temperature to 180 degrees and bake for another half hour.

Despite the fact that cabbage rolls require time and effort, this is more than compensated by their excellent taste and the joy of loved ones! Bon appetit!

It is prepared in different countries, and it is still unknown who invented this tasty and original dish. The tradition of wrapping meat in cabbage leaves is said to have originated in Ancient Greece. In Asian and Oriental cuisine, dolma is prepared - meat wrapped in grape leaves; in Ukraine, corn grits, buckwheat and pork cracklings are added to cabbage rolls, and beet leaves are used instead of cabbage. In Transcarpathia, cabbage rolls made from sauerkraut with rice and mushroom filling are popular, and in Belarus they are prepared with barley and mashed potatoes. Even now there are many recipes - they are filled not only with meat and cereals, but also with fish, vegetables, dried fruits with aromatic herbs and spices, and served with various sauces. Both adults and children love this dish. Let's talk about how to properly cook cabbage rolls so that they turn out tasty, beautiful and appetizing.

Good cabbage - proper cabbage rolls

For this purpose, they usually choose strong cabbage, without spots or cracks. Try to buy slightly flattened heads of cabbage, as they have more thin leaves than thick and rough ones located closer to the stalk. You should also give preference to more tender green cabbage, the leaves of which bend easily and do not break, since white varieties are tougher, coarser and fibrous. Of course, white cabbage also makes delicious cabbage rolls, but you will spend a lot more time and effort on preparing them.

So, let's prepare cabbage rolls step by step. We cut out part of the base with the stalk, capturing the coarsest leaves. Next, lower the head of cabbage into boiling water and leave for a few minutes until the leaves begin to separate easily. Some housewives add a little vinegar to the water, which makes the cabbage softer and protects it from cracks and breaks. We take the cabbage out of the pan, carefully separate the leaves and return the cabbage back. We do this until one stalk remains. Young cabbage just needs to be dipped in boiling water to separate the leaves from the head. You can also heat the cabbage in the microwave or in the oven in foil, although the top leaves will brown a little and the cabbage will acquire a characteristic aroma.

You can do the opposite - first separate the cabbage leaves, then boil them. After the cabbage has cooled, lightly beat the leaves in the most compacted protruding places with a hammer so that they become softer and more elastic, or level them with a special roller with spikes for meat. Busy housewives who don’t have time to boil and beat cabbage leaves do things easier. After the stalk is cut, they put the stalk in the freezer for a couple of days, and then defrost it on the bottom shelf of the refrigerator. The effect is exactly the same as after boiling - the cabbage leaves become soft and do not tear.

The secret of delicious cabbage rolls is the filling

The classic filling consists of ground beef, pork or lamb and rice. The ideal combination is beef with pork, pork with chicken or turkey. Boil a glass of cereal in salted water in a ratio of 1:2, but the rice should be slightly undercooked. Mix it with raw minced meat, two finely chopped onions and simple seasonings - salt and pepper. The minced meat can be anything, but with turkey the dish turns out to be dietary, and with chicken it is more tender and tastier, especially if the minced meat is first fried with vegetables in oil. Instead of rice, you can take buckwheat or any other cereal, complementing the filling with fried mushrooms - boletus, honey mushrooms or champignons. For the lean version, meat is completely replaced with mushrooms. You can add aromatic spices that you like to the filling - black pepper, nutmeg, curry, ginger - whatever you like. Calculations for cabbage rolls are simple - for 1 kg of cabbage we take 500 g of meat, 100 g of rice and 100 g of onion, although the proportions depend on the recipe.

Stuffed cabbage rolls: boil, stew, bake

Place 2-3 tbsp on cabbage leaves. l. filling, cover it with a thick part of the sheet, wrap the side parts and roll it into a neat roll. Maybe you prefer to wrap the cabbage rolls in a tube, envelope or small bag, but it’s best if the filling is completely covered. Place the cabbage rolls in a deep, thick-walled bowl, pour in a little water, broth, white wine or tomato juice, and then simmer. 15-20 minutes before the cabbage rolls are ready, pour the sauce over them and continue to simmer.

Some housewives pre-line the bottom of the dish with cabbage or grape leaves, and also make a vegetable bed from fried carrots, onions, sweet peppers and other vegetables. After this, place a layer of cabbage rolls, pour the gravy over them and simmer for about an hour over low heat. There is another way to prepare cabbage rolls - first they are fried, and then stewed with water and sour cream for 1-2 hours. Stuffed cabbage rolls can also be cooked in a slow cooker, convection oven or steamed, but it’s best to bake them in the oven in a creamy sauce with a knob of butter - this way they turn out especially aromatic and tender.

Secrets of making cabbage roll sauce

The simplest sauce is fried carrots with onions, tomato paste or sour cream. Very satisfying options - sour cream with garlic, cream with thick yogurt, mayonnaise with chopped pickles, onions and lemon juice. Low-calorie sauce - kefir with herbs - good for those who are on a diet. The oriental style sauce is a mixture of sesame oil, soy sauce, fresh ginger, garlic, red pepper and cilantro. The sweet chili sauce is very tasty, which lovers of sweet-spicy seasonings will appreciate. In general, you can add any ingredients to the sauce depending on the tastes and preferences of the guests - these can be tomatoes, bell peppers, zucchini, pumpkin and any vegetables.

Step-by-step preparation of cabbage rolls in Tatar style

1. Prepare cabbage leaves.

2. Mix 500 g of minced lamb with ½ cup of boiled rice, 2 chopped onions, salt and a mixture of peppers.

3. For the sauce, coarsely grate 1 carrot, cut 1 onion into cubes and fry the vegetables in 2 tbsp. l. vegetable oil.

4. When the vegetables acquire a golden color, add to them 3 finely chopped tomatoes with previously removed skin, 100 ml of water and sour cream, 1 tbsp. l. tomato paste, dried herbs, sugar, salt, pepper to taste.

5. Wrap the filling in cabbage leaves and dip them in the beaten egg.

6. Fry the cabbage rolls on both sides in butter.

7. Place the cabbage rolls in a bowl, add 2 bay leaves, pour in the prepared sauce and simmer over low heat for 40 minutes.

Many people like them - they are prepared from minced meat, rice and shredded raw cabbage. They are stewed and baked using the same technology, but much faster. Stuffed cabbage rolls are served with herbs and sour cream. Usually this dish is eaten very quickly, there is not enough additive for everyone, so cook a little more - it won’t go to waste. We wish you bon appetit and culinary inspiration!

10 most delicious cabbage rolls recipes - be sure to save.

1. Stuffed cabbage rolls with mushrooms

Ingredients:

White cabbage - 8–10 leaves
Water
Salt - to taste
Vegetable oil - 2 tbsp. l.
For filling:
Fresh mushrooms - 500 g or dried mushrooms - 100 g
Tomato paste - 1–2 tbsp. l.
Crispy rice porridge - 1/2 tbsp.
Salt - to taste

Preparation:

1. Boil cabbage leaves in boiling water for 2–3 minutes, remove from the water, and let the water drain.
2. If necessary, lightly beat the hard veins of the leaves until soft with a wooden hoe.
3. Place 2-3 tablespoons of filling on each cabbage leaf and wrap it. Fry the cabbage rolls in oil, then simmer in a casserole dish or in the oven on a baking sheet.
4. Serve with boiled potatoes and cucumber salad.
5. For the filling, wash and boil dried mushrooms, boil fresh mushrooms, chop finely, mix with rice and tomato paste, add salt to taste.

2. Transcarpathian cabbage rolls

Ingredients:

Cabbage - 3 kg
Pork loin - 1 kg
Pork fat - 150 g
Onion - 250 g
Sour cream - 130 g
Tomato puree - 40 g
Ground pepper, salt

Preparation:

1. Cut the core out of the cabbage heads so that the leaves do not fall apart. Place the cabbage in a saucepan with salted boiling water and cook over low heat for several minutes. When the cabbage has cooled, separate the leaves and cut off the thick part of each one.
2. Cut the meat into thin slices, beat, salt and pepper. Place a slice of meat and onion stewed in fat on the sheet, bend it on both sides and roll it into a roll.
3. Place a lid of a smaller diameter on the bottom of the pan, line it with cabbage leaves, place cabbage rolls on them, cover with cabbage leaves, pour salted boiling water, add the remaining fat and cook over low heat for 1.5 hours.
4. Then add sour cream mixed with tomato puree to the cabbage rolls and place in a hot oven for 30–40 minutes.

3. Sarmi (Bulgarian cabbage rolls)

Ingredients:

Veal - 500 g
Pork - 300 g
Green onion - 1 bunch
Rice - 1/2 tbsp.
Yogurt - 1 tbsp.
Grape or cabbage leaves - 30–40 pcs.
Butter - 100 g or vegetable oil - 1/2 tbsp.
Parsley, mint, parika, pepper, salt to taste

Preparation:

1. Chop the onion and fry in oil, adding a little water, then mix with paprika and set aside.
2. Add finely chopped meat, rice, pepper, mint and chopped parsley. Pour hot salted water over everything and simmer until the rice has absorbed all the water.
3. Rinse the leaves with hot salted water and place a teaspoon of the prepared filling on each one.
4. Roll up the cabbage rolls and place in a saucepan. Add 3/2 cup water and a teaspoon of fat. Simmer over low heat with the lid closed.
5. Lightly beat the yogurt, add softened butter, sprinkle with paprika. Serve the sauce along with cabbage rolls.
6. You can stuff not only leaves in this way, but also sweet peppers, eggplants or zucchini.

4. Lazy cabbage rolls

Ingredients:

Cabbage (head) - 1 pc.
Meat - 500 g
Carrots - 1 pc.
Onions - 2 pcs.
Broth - 1 tbsp.
Rice - 1/2 tbsp.
Tomato - 1 tbsp. l.
Bay leaf, pepper, salt to taste

Preparation:

1. Rinse a head of cabbage with water several times and chop finely.
2. Place butter or margarine and half the cabbage on the bottom of the pan. Fry the meat cut into pieces, grated carrots, and tomatoes.
3. First put meat in a saucepan with cabbage, then carrots, then uncooked rice and remaining cabbage.
4. Add bay leaf, pepper, a little broth and simmer until done.

5. Stuffed cabbage rolls with minced fish

Ingredients:

Cabbage – 1 kg
Boiled rice - 100 g
Parsley and dill - 10 g
Onions - 2 pcs.
Sour cream sauce
Butter - 2 tbsp. l.
Salt, ground black pepper - to taste
Fish (minced) - 400 g

Preparation:

1. Boil the prepared head of cabbage until half cooked in boiling salted water. Cut off the thickened part of the boiled leaves. Finely chop the onion and fry in a little oil.
2. Mix minced fish with rice, fried onions, salt, pepper and stir.
3. Place the minced meat on the prepared cabbage leaves and wrap, giving the product a rectangular shape.
4. Fry the cabbage rolls on both sides in butter, then pour in sour cream sauce and bake in the oven for 8–10 minutes.
5. Serve cabbage rolls 2 pieces at a time. per serving, pouring over the sauce in which they were stewed, and garnishing with herbs.

6. Cabbage rolls with sausage

Ingredients:

Wheat bread - 200 g
Cabbage - 1 pc.
Boiled sausage - 200 g
Egg - 2 pcs.
Margarine or lard - 2 tbsp. l.
Mustard - 2 tbsp. l.
Apples - 4 pcs.
Salt - to taste

Preparation:

1. Soak and squeeze out bread and sausage through a meat grinder, add eggs, mustard, and salt.
2. Stir.
3. Separate the large leaves from the cabbage head. To make them flexible and elastic, scald them with water acidified with vinegar.
4. Place the prepared minced meat on the leaves and roll it into an envelope.
5. Fry the cabbage rolls in lard or margarine.
6. Add a little hot water to the pan, cover the cabbage rolls with chopped apples and simmer, closing the lid.

7. Stuffed cabbage rolls with cottage cheese “winter’s tale”

Ingredients:

Cabbage - 1/4 head
Cottage cheese - 8 tbsp. l.
Flour - 1 tbsp. l.
Rice - 1 tbsp. l.
Oil - 1 tbsp. l.
Egg - 1 pc.
Sugar - 2 tsp.
Salt - 1 tsp.
Sour cream - 1 tbsp. l.

Preparation:

1. Separate 5-6 leaves from a medium-sized head of cabbage, place them in a pan of salted boiled water, and cook for 5-10 minutes.
2. Then transfer the cabbage to a colander and let the water drain.
3. Cut off the thick middle veins from the leaves, place minced meat in the middle of each leaf and wrap.
4. After this, put the cabbage rolls in a saucepan, pour in 1/2 cup of sour cream and simmer in the oven until the cabbage becomes soft.
5. Minced meat: boil the rice in salted water, place on a sieve, mince the cottage cheese and mix with a raw egg, flour, boiled rice, salt solution and a teaspoon of melted butter.

8. Potato cabbage rolls

Ingredients:

Potatoes – 1 kg
Onions - 200 g
Carrots - 200 g
Vegetable oil - 50 g
Sour cream - 200 g
Ground black pepper – 3 g
Salt - to taste

Preparation:

1. These cabbage rolls are best stuffed into sauerkraut leaves.
2. Wash the potatoes, peel them, grate them on a fine grater.
3. Peel the onions and carrots, finely chop them and sauté in vegetable oil. Mix grated potatoes and sautéed vegetables, salt and pepper with ground black pepper.
4. Place the prepared minced meat on cabbage leaves, form cabbage rolls, place on a baking sheet, pour over sauce made from finely chopped fried onions.

9. Stuffed cabbage rolls with meat and cheese

Ingredients:

Savoy cabbage (large sheets) - 4 pcs.
Tomatoes - 500 g
Onions - 1 pc.
Cheese (grated) - 60 g
Pork (minced) - 175 g
Egg - 1 pc.
Flavored vinegar - 3 tbsp. l.
Bread (slice, for toast) - 1 pc.
Olive oil - 3 tbsp. l.
Potatoes (small) - 500 g
Salt, pepper - to taste

Preparation:

1. Blanch the cabbage for about 2 minutes, rinse with cold water, cut the leaves in half. Peel the tomatoes and cut into cubes.
2. Chop the onion, mix with 40 g of cheese, pork, egg and 1 tbsp. spoon of vinegar. Grind the bread pulp and add to the minced meat, add salt and pepper.
3. Place the minced meat on the leaves, roll into rolls, and secure. Heat 1 tbsp. a spoonful of oil, add tomatoes, 50 ml water, 2 tbsp. l. vinegar.
4. Simmer cabbage rolls in this sauce for 15 minutes.
5. Cut the potatoes into quarters. Fry in 2 tbsp. spoons of oil for 15 minutes. Salt and pepper.
6. Serve with sauce, sprinkled with cheese.

10. Sweet and sour cabbage rolls

Ingredients:

Minced beef - 500 g
Cabbage leaves (large) - 8 pcs.
Boiled rice - 100 g
Onions - 50 g
Tomato sauce - 100 g
Raisins - 50 g
Salt - 1 tsp.
Pepper - 1 tsp.
Tomato paste - 240 g
Ginger (grated) - 50 g
Flavored vinegar - 100 g

Preparation:

1. Place cabbage leaves in a glass saucepan.
2. Close and place in the oven for 4-6 minutes at 100%, simmer until soft.
3. Combine meat, rice, chopped onion, tomato sauce, raisins, salt, pepper. Mix well.
4. Stuff cabbage leaves with the mixture and roll them like cigars. Secure the seam.
5. Place seam side down in the pan.
6. Combine the remaining ingredients, mix and pour over the cabbage rolls.
7. Place in oven for 15–18 minutes at 50%. Cabbage leaves should not fall apart.
8. Leave for 5 minutes before serving.

Bon appetit Lord!

I suggest preparing cabbage rolls according to this recipe with step-by-step photos. Some housewives believe that the dish is very difficult to prepare. Follow all the cooking steps and you will succeed. Cooking them is not that difficult.

Ingredients:

Cabbage– 1 head of cabbage

Onion– 1 head

Minced pork and beef– 500 grams

Rice (cereal)– 0.5 cups

Tomato paste– 2 tbsp.

Sour cream– for serving

Sunflower oil– 70 ml

Spices: salt, ground black pepper, paprika, any vegetable seasoning as desired

How to make cabbage rolls

1. First of all, cut out the stalk with a sharp knife.

2 . Bring water to a boil, add a pinch of salt and add the cabbage, cut side down first. Boil for two minutes, then turn over. Using two forks, carefully remove the leaves from the head. Boil the leaves for one or two minutes, place them in a deep bowl and cover with a lid. Don't overcook the cabbage! If you have young spring cabbage, then you do not need to pour boiling water over it for a long time, just a few seconds, since young cabbage is very tender and has thin leaves.

3 . Finely chop the peeled onion. In the case, as happens with me, if children are looking for onions in any dish, then they can be grated on a coarse grater.

4 . Heat the oil in a frying pan, add the onion and fry for several minutes, stirring until transparent. Add minced meat to the onion, stir and fry until the meat completely changes color. Season with salt and paprika. When you add the paprika, you can immediately turn off the heat so that the pepper does not burn. Stir and add ground black pepper.

5 . Rinse the rice thoroughly in several waters. Add the meat filling and tomato paste to the rice and stir.

6 . Let's return to cabbage. Cut out the central protrusion of each leaf. Starting from the top of the leaf, tear each one into two halves. Place all waste and torn leaves on the bottom of the pan in which the cabbage rolls will be cooked. Set a few cabbage leaves aside.

7 . Take the leaf in your hands, place a tablespoon of rice filling on the edge and wrap the cabbage roll, as one would wrap bags for sunflower seeds.

8 . Close the top of the cabbage roll. Do this with the rest of the cabbage leaves. Stir the filling every time, as all the delicious juices are at the bottom of the bowl.

9 . Place the cabbage rolls in a saucepan or cauldron, the bottom of which is lined with the remaining cabbage leaves. One row after another. Send about two liters of water to the fire.

10 . Cover the top cabbage rolls with leaves and a round plate, preferably slightly smaller in diameter than the pan. Place a large mug of water on top (oppression). Pour boiling water over the cabbage rolls, 3-4 centimeters above the plate. Cook them after boiling for exactly 40 minutes. Remove from heat, remove mug and plate from pan, cover tightly with lid. Wrap the cabbage rolls and let them sit for about an hour. Serve with sour cream if desired.

Stuffed cabbage rolls according to a delicious recipe are ready

Bon appetit!

History of the dish

Culinary historians believe that cabbage rolls were first invented by the French. And in Russia they began to be prepared in the nineteenth century. First, the stuffed, wrapped cabbage leaves were baked in the oven. They were called "false doves."

According to other sources, this dish originated from Turkey. Only the Turks did not use cabbage, but grape leaves. They called it sarma. The same thing is in Georgian cuisine, but it’s called dolma. Having moved from the eastern table to the Russian one, cabbage rolls acquired new qualities. Cabbage leaves began to be used instead of grape leaves. Lamb was replaced with pork, and buckwheat with rice.

Other sources say that the Chinese were the first to use rice cereal wrapped in cabbage leaves. But every nation has its own system for preparing this dish.

Secrets of making cabbage rolls

Young cabbage is not suitable for preparing this dish. It has delicate and soft leaves that are unable to withstand minced meat inside. Cooking cabbage rolls with young cabbage is very difficult.

Stuffed cabbage rolls should be made small. It is better to take round rice. Choose a round-shaped cabbage with smooth leaves

The taste of cabbage rolls becomes clearer after they have been steeped, so there is no need to eat them immediately after cooking.

When serving the dish, to obtain a brighter and richer taste, you should put sour cream on top.

Advice from Scandinavian housewives! The dish will turn out more delicious if you put butter on each cabbage roll before putting it in the oven.

After putting the dish to stew, it is better to use not water, but the required amount of chicken, meat or vegetable broth. You can also stew it in dry white wine.

Stuffed cabbage rolls recipe in a slow cooker

You can eat cabbage rolls in any season. This delicious delicacy is prepared even on holidays. To make healthy and nutritious cabbage rolls, it is better to cook them in the spring. At this time, cabbage has a bright green color and a soft texture.

If you use a slow cooker, you can get a very tasty dish.

Ingredients

- 500 g of meat (chicken, pork or beef);

- 250 g rice;

- one onion;

- White cabbage.

For the gravy:

- one medium carrot and onion;

— 10 grams of tomato paste (can be replaced with tomatoes);

- salt, spices to taste.

Preparation

First you need to remove the stalk from the cabbage. Then the head of cabbage is released into the slow cooker and kept for some time in boiling water, then in cold water. After this, the leaves are laid out. It is better to get rid of hard veins immediately.

Let's move on to the minced meat. You need to mix the minced meat with slightly boiled or raw rice, chopped onions and spices.

Gravy. Pour 2 cups of water into the multicooker cup. Then you need to add tomato paste or grated tomatoes with chopped carrots and onions, salt and spices. All this should be cooked in the “Cooking” mode for a quarter of an hour.

While the gravy is cooking, roll the minced meat into cabbage leaves. Then the folded envelopes are placed in a slow cooker, so that the cabbage rolls are tightly spaced from each other and cannot open. We set “Stew” for half an hour.

Stuffed cabbage rolls recipe in the oven

This method allows you to get a very juicy and tasty dish. Baked meat and vegetables in the oven take on a special hue. To do this you will need to use:

- cabbage;

- rice - half a glass;

- minced meat - half a kilo;

- onion and spices.

For the gravy you will need tomato sauce - 0.5 l; bulb; garlic -2 cloves; carrot; a little vegetable oil, spices and sour cream.

Cabbage should have juicy and thin leaves. The very first sheets are removed. Then cook the cabbage in a saucepan with water for five minutes on one side and three minutes on the other. You need to get rid of the central veins on the leaves.

The filling is minced meat with rice. The cereal is first cooked until half cooked if the cabbage is young. If the cabbage is hard and late, then there is no need to pre-boil the rice. Chop the onion and simmer it in a frying pan until it becomes soft and transparent. Then the minced meat is mixed with rice and onions, salt and pepper are added. Wrap the filling in cabbage in the form of envelopes. Place the envelopes on a greased baking sheet.

Gravy. Onion cubes or half rings are fried in oil. Carrots are added to the browned onions. Place on low flame and simmer. Add tomato sauce. Then this entire composition is stewed together with garlic, spices, salt and sugar. To soften the taste, add sour cream (15 g).

The prepared sauce is poured over the cabbage rolls, covered with foil and left in the oven for half an hour or 40 minutes (until the rice is cooked). The temperature should be no more than two hundred degrees.

Browned cabbage rolls smell aromatic and have a pleasant taste.

Stuffed cabbage rolls recipe in a frying pan

Ingredients:

700 g minced meat (pork, beef);

200 g rice cereal;

Onion 1 piece;

cabbage;

4 cloves of garlic;

one and a half glasses of tomato sauce.

You will also need vegetable oil, salt and spices.

In this method it is also necessary to prepare tomato-sour cream sauce. Only less than when cooking in a saucepan.

First you need to boil the cabbage in salted water, cool to room temperature, and slowly cut off the softened leaves from the head of cabbage.

The filling is made with rice and minced meat. Fry chopped onion and garlic until golden brown. Minced meat and rice are mixed with fried onions. Add salt and spices. Then they put the filling on the cabbage leaf and make an envelope. Place rolled cabbage rolls in a frying pan and pour in tomato. Cover the pan with a lid and leave to simmer over medium heat for an hour. When serving the dish to the table, sauce is poured over the cabbage rolls.

Attention! The cabbage rolls will be delicious if you don’t overcook them!

Lazy cabbage rolls recipe

This is because you don't need to use whole cabbage leaves.

Ingredients:

400 g homemade minced meat;

300 g cabbage;

150 ml water;

onion;

carrot.

You also need a little vegetable oil for frying; 1 spoon of tomato paste; salt, spices and herbs.

Fry chopped onions in oil with grated carrots until the vegetables are browned. Then add the minced meat and also stir until the products are ready within fifteen minutes. Cabbage is cut into small cubes and mixed with minced meat and vegetables and also fried for fifteen minutes. To this composition add washed rice and water. After this, add the tomato with sour cream, spices and salt. When the water boils, you can put the fire on low and leave the cabbage rolls to simmer for forty minutes.

Spicy cabbage rolls recipe

Lovers of spicy and aromatic dishes should use the recipe for cabbage rolls of our ancestors.

First, cabbage leaves are prepared. Then they move on to preparing the sauce for stewing cabbage rolls.

The onion, cut into small cubes, is fried in oil until it turns golden. Add chopped tomatoes, sour cream (6 tbsp), 150 ml water, and tomato paste (10 g) to the prepared vegetables. Stir and add some spices, pepper, salt, sugar. You need to wait until the water boils before closing the pan and simmering for fifteen minutes.

At this time, the filling is being prepared. To do this, add rice that has settled in boiled water, a couple of chopped onions, spices and salt to the minced meat (550 g). This composition is mixed. The finished filling can be used to form cabbage rolls in the form of envelopes, which are then rolled in a beaten egg mixture.

The cabbage envelopes are laid out in a saucepan, a bay leaf is added, the prepared sauce is poured on top and simmered over a low flame. In forty-five minutes the dish will be ready.

Chicken cabbage rolls

A special taste comes from chicken cabbage rolls baked in the oven. A similar dish can be found among Italians. Cabbage leaves are prepared in the usual way. Then they make the filling. In heated oil you need to fry 300 g of minced chicken, an onion cut into small cubes, and grated carrots. Next, a few pieces of bell pepper cut into small slices, salt and spices and stew.

Stuffed cabbage rolls are made from cooled minced meat. Place them in a frying pan, pour sauce on top (thick sour cream - 3 tbsp, cream - 100 ml). Place in a preheated oven and leave to bake for half an hour.

You should definitely try making cabbage rolls in your life! After all, they are so tasty, healthy and satisfying :)

Cabbage rolls are a dish of Middle Eastern and European cuisine, which is minced meat with boiled rice and/or buckwheat, wrapped in cabbage leaves. However, modern craftsmen make all sorts of experiments with this dish. Especially for the blog “KupiBaton!” We have selected 10 simple, but interesting cabbage rolls recipes in their own way.

Basic recipe for cabbage rolls

2016-05-12 12:59:00

Ingredients

1. vegetable oil 2 tbsp. l.
2. chopped onion 1 glass
3. cabbage 1 head
4. minced beef 500 gr
5. cooked rice (white or brown) 1/2 cup
6. raisins 1/4 cup
7. salt 3/4 tsp.
8. tomato ketchup 500 gr
9. beef broth 1/2 cup
10. paprika 1/2 tsp.
11. sour cream for decoration

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Cooking method

1. Preheat the oven to 175°C. Grease a pan or baking dish with oil.
2. In a medium skillet, heat the oil over medium heat. Add the onion and simmer until soft, about 5 minutes. Then set aside to let the onions cool.
3. Meanwhile, bring a large saucepan of salted water to a boil. Using a small, sharp knife, carefully cut out the stalk; we won’t need it. Then we put the forks into boiling water. After about 2 minutes, the outer leaves will begin to easily separate from the head of cabbage. We take them out using tongs or a wide slotted spoon. After another minute, you can catch the next sheet and so on. We repeat the procedure until there are 8 to 10 sheets. Blot the leaves with a paper towel. The thickened part of the leaf, which was located closer to the stalk, can be cut off. But you should not cut off more than 1/3 of the sheet.
4. In a deep bowl, mix beef, chilled onion, rice, raisins and salt. Place the cabbage leaf with the thick part facing you and place about one-third cup of minced meat on it (in the center of each leaf). We fold the bottom edge of the sheet up, then fold the sides so that an “envelope” is formed and wrap the cabbage roll to the end. Place the cabbage rolls, seam side down, in the prepared baking dish.
5. In a bowl, mix tomato ketchup, broth and paprika. Pour this sauce evenly over the cabbage rolls. Cover with foil and bake for 1 hour. Serve each cabbage roll with a large spoonful of sour cream.

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Stuffed cabbage rolls in grape leaves (dolma)

2016-05-12 13:04:56

Ingredients

1. minced meat (pork + veal) 1 kg
2. half-cooked rice 200 g
3. onion 1-2 pcs.
4. garlic 2-3 cloves
5. butter 100 gr
6. grape leaves (boiled for a few minutes in salted water) 20-30 pcs.
7. salt to taste
8. pepper to taste
9. oregano to taste

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Cooking method

1. Add rice, boiled until half cooked, to the minced meat. Squeeze the garlic and finely chopped onion there. Salt, pepper, add oregano to taste. Mix everything well.
2. Place butter in the bottom of a large saucepan and melt it.
3. Wash the grape leaves. Place a little minced meat on each leaf and wrap it up.
4. Place in a saucepan with melted butter. Pour some boiled water, place a plate on top (so that it fits in the pan, but completely or almost completely covers the cabbage rolls). Place a weight on top of the plate.
5. Simmer for 40 minutes.
6. Serve with sour cream, to which you can add chopped herbs and garlic.

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Vegetable cabbage rolls with tomato-cheese crust

2016-05-12 13:11:38

Serves 14

Ingredients

1. cabbage 1 head
2. 2 servings
3. boiled beans (you can use pickled beans) 3/4 cup
4. fennel 1 bulb
5. carrots (diced) 1 PC.
6. curry 1 tsp.
7. spice mixture “Garam masala” (black pepper + cloves + nutmeg + cumin + cinnamon + cardamom + star anise + coriander) 1 tsp.
8. ground ginger 1 pinch
9. garlic powder 1 pinch
10. egg 1 pc.
11. tomato sauce 1 cup
12. grated cheese 1/3 cup

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Cooking method

1. Preheat the oven to 200°C.
2. Separate the large outer leaves of the cabbage and chop the small inner leaves for use in the sauté.
3. Boil the outer leaves for 2-3 minutes until slightly softened. We take them out and let them rest a little.
4. Stew carrots and cabbage in a frying pan with a little olive oil. After 5 minutes, add rice, beans, spices and the remaining shredded inner cabbage leaves.
5. When the whole mass is well heated, remove from heat and add the egg.
6. Place the resulting mixture on cabbage leaves (about 1/3 cup per leaf) and fold them, as if making a large envelope.
7. Place the cabbage rolls seam side down in the baking dish.
8. Pour tomato sauce on top and sprinkle with cheese.
9. Bake for 20 minutes or until cheese browns.

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Stuffed cabbage rolls with beef, pork and rice in spicy tomato sauce

2016-05-13 06:31:23

Ingredients for cabbage rolls

1. coarse salt
2. large forkful of savoy cabbage 2-3 kg
3. minced beef 350 gr
4. minced pork 350 gr
5. cooked brown rice 2 glasses
6. 1/2
7. chopped fresh parsley 1/4 cup
8. hot pepper 1 tbsp. l.

Ingredients for tomato sauce

1. peeled tomatoes (with juice) 750 gr
2. olive oil 2 tbsp. l.
3. medium onion (finely chopped) 1/2
4. garlic (chopped) 2 cloves
5. red pepper 1/8 tsp.
6. coarse salt

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Cooking method

1. First, prepare the tomato sauce. Grind the tomatoes using a blender. Heat oil in a medium saucepan over medium heat. Add onion, garlic and red pepper. Simmer, stirring constantly, until the onion is soft, about 6 minutes. Add crushed tomatoes along with juice. Bring to a boil. Reduce heat and simmer, stirring, until sauce thickens, about 20 minutes. Season with salt. Set aside to allow the dish to cool completely.
2. In a large saucepan, bring salted water to a boil. Add cabbage forks and cook until the outer leaves begin to pull away from the head, 3 to 4 minutes. Remove the cabbage using a slotted spoon. Remove the top sheets and let the excess water drain a little. Then return the cabbage forks to the pan and repeat the procedure until all the cabbage leaves are cooked. Dry each sheet with a kitchen towel. Select 12 large light green leaves. The remaining ones can be used for another dish.
3. Preheat the oven to 190°C. Using 2 forks, carefully combine ground beef, pork, rice, onion, parsley, red pepper and 1 tablespoon salt.
4. Take one cabbage leaf and cut off the thick parts. Place about 1/2 cup of minced meat in the center of each leaf (less for smaller leaves). Roll the cabbage leaf over the filling, starting from the end of the stem. Place the cabbage rolls in a baking dish. You need to carefully roll up the cabbage leaf, forming an envelope - you need to wrap the ends, thereby sealing the cabbage roll. Place the cabbage rolls in the mold with the seam down.
5. Top the stuffed cabbage leaves with tomato sauce. Cover with foil and bake until cabbage is cooked through (it should be tender), about 1 hour.

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Asian cabbage rolls with spicy pork

2016-05-13 06:40:31

Ingredients for cabbage rolls

1. Chinese cabbage 1 head of cabbage
2. salt 1 tsp.
3. pork or turkey 230 gr
4. cooked white rice 1/2 cup
5. egg (beaten) 1 pc.
6. sesame oil 1 1/2 tsp.
7. soy sauce 2 tbsp. l.
8. fresh ginger (peeled and grated) 3 cm piece
9. garlic (grated) 3 cloves
10. freshly ground black pepper
11. green onions (chopped) 1 bunch
12. fresh cilantro (chopped) 1 glass

Sauce ingredients

1. soy sauce 2 tbsp. l.
2. rice vinegar 2 tbsp. l.
3. chicken broth 1/3 cup
4. sesame oil 1 tbsp. l.
5. sugar 1/2 tsp.
6. hot sauce 1/2 - 1 tsp.

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Cooking method

1. Preheat the oven to 200°C. Cut 12 large outer leaves from a head of cabbage. Carefully roll out each sheet with a rolling pin to slightly smooth out the thick spots. Shred the remaining cabbage leaves, sprinkle with salt and place in a colander.
2. In a large bowl, combine pork, rice, egg, sesame oil, soy sauce, ginger, garlic and black pepper. Then add green onions and cilantro. Press the salted cabbage a little and let the excess water drain, then add it to the minced meat. Mix everything well.
3. Place the prepared cabbage leaf with the stem end facing you. Place about 2/3 cup of minced meat on the cabbage leaf towards the end of the stem. We fold it into an envelope or roll the cabbage leaf with the filling into a roll and tuck its ends, then place it in a baking dish, seam side down. Do the same procedure with the remaining leaves and minced meat.
4. To make the sauce, mix all the ingredients in a small bowl and pour it over the cabbage rolls.
5. Bake for 35 minutes. Serve the cabbage rolls to the table, sprinkled with sauce.

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2016-05-13 06:46:22

Ingredients

1. chicken fillet 300 gr
2. rice ½ cup
3. carrots 1 pc.
4. onion 1 pc.
5. garlic 1 clove
6. tomatoes 3 pcs.
7. sour cream 300 gr
8. 1 fork young cabbage
9. champignons 5-6 pcs.
10. vegetable oil 2 tbsp. l.
11. butter for greasing molds
12. salt to taste
13. pepper to taste

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Cooking method

1. We wash the rice under running water and soak it in boiling water for 15-20 minutes so that it swells a little.
2. Place cabbage forks into boiling water for 2-3 minutes. We take it out and separate the leaves.
3. If necessary, repeat the procedure.
4. Finely chop the onion and three carrots on a fine grater, finely chop the mushrooms. Sauté the onion in vegetable oil for several minutes. Add carrots and mushrooms and fry for a few more minutes. Then add finely chopped garlic.
5. Pass the chicken fillet through a meat grinder. Add to it the onion-carrot mixture, rice, spices, and mix everything thoroughly.
6. Prepare the sauce. Tomatoes need to be grated, then passed through a sieve to get rid of the seeds. Mix the tomato mixture with sour cream.
7. Grease muffin tins with butter. Place the cabbage leaves in the molds so that there is an overhanging edge. Place minced meat in each mold, and put 1-2 tablespoons of tomato sauce on top. We close the mold with the free part of the cabbage leaf, or cover it with a separate leaf on top. Pour the remaining sauce over everything.
8. Place in the oven for 45 minutes at 170°C.
9. Turn the mold over onto a plate and carefully remove the cabbage roll. Serve the cabbage rolls warm with sour cream.

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Very simple cabbage rolls

2016-05-13 06:52:26

Ingredients

1. 1 fork cabbage
2. minced beef 450 gr
3. chopped onion 2 tsp.
4. salt 1 tsp.
5. beaten egg 1 pc.
6. milk 1/2 cup
7. 1/2 cup cooked rice
8. canned tomatoes (or peeled and chopped fresh) 400 gr
9. vegetable juice (tomato or any other) or broth 400 gr
10. soy sauce 1 tbsp. l.

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Cooking method

1. We use small young cabbage because it is more tender and flexible and cooks faster. Boil the cabbage for 5 minutes. Then we put it in the freezer, remove the stalk and immediately before preparing the cabbage rolls, boil it again.
2. Mix all ingredients for minced meat. Place a little filling on each cabbage leaf (about 1 1/2 tablespoons) and roll it into an envelope. If the leaves are hard, then you can make the wrapping process easier as follows: make a V-shaped cut and remove the thick parts.
3. Or you can simply roll the cabbage leaf with the filling into an envelope and secure the ends with a toothpick.
4. Place the cabbage rolls in a baking dish, seam side down.
5. Mix the ingredients for the sauce: soy sauce, tomatoes and tomato juice (or 1 cup chicken broth). Pour sauce over cabbage rolls.
6. Bake at 180°C for an hour. Serve each cabbage roll with a spoonful of sour cream.

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Italian style cabbage rolls

2016-05-13 07:01:21

Ingredients

1. savoy cabbage 1 fork
2. white bread (without crusts and crumbled) 200 gr
3. milk 150 ml
4. sausages 400 gr
5. sage 1 bunch
6. rosemary 1 sprig
7. grated parmesan 2 tbsp. l.
8. salt to taste
9. freshly ground black pepper taste
10. peeled tomatoes (canned) 800 gr
11. olive oil 2 tbsp. l.
12. garlic (peeled and minced) 1 clove

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Cooking method

1. Cooking cabbage. In a large saucepan, bring salted water to a boil. Remove any dirty or broken outer leaves of the cabbage and carefully select 12 good large leaves. Balance the leaves for about 30 seconds to 1 minute until the leaves soften. Place them on a towel to dry and cool.
2. Let's start preparing the filling. Crumble the bread into a large bowl and add milk. Let it sit for a few minutes, then knead the mixture with a spoon until it forms something like a paste. Mix the bread mass with minced meat, herbs, Parmesan, add a pinch of salt and black pepper. Mix everything with a fork or hands.
3. We make cabbage rolls. Place the cabbage leaf on the work surface. If it does not lie flat, we cut off the thickenings (as a rule, these parts are located closer to the stem) to make it more flexible. Form the minced meat into a ball. Wrap it in cabbage leaf. To prevent the entire structure from falling apart, we secure it with a toothpick. Repeat the procedure with the remaining leaves and minced meat.
4. Prepare the sauce. Coarsely chop the tomatoes. In a large saucepan with a lid, heat the olive oil over medium heat. Add the garlic and fry it for 30 seconds (until golden brown), then add the tomatoes and bring the sauce to a boil. Season everything with salt if necessary. Place our stuffed cabbage rolls into the pan with the sauce. Cover with a lid and simmer gently for 25 minutes. Remove the toothpicks and carefully turn the cabbage rolls over. Cook for another 25 minutes.
5. Remove the lid and simmer for another 10 minutes to evaporate some of the moisture. Then turn off the heat, cover the pan with a lid and let the dish sit for 15 minutes before serving.