Everyone will definitely like tasty and juicy cabbage rolls with meat, and you don’t have to make them yourself, you can buy ready-made frozen semi-finished products in the store and boil them at home, so in this article we’ll look at how long and how to cook cabbage rolls with meat in a saucepan so that they turned out delicious, juicy and flavorful.

How long to cook cabbage rolls in a saucepan?

The cooking time of cabbage rolls in a saucepan depends on the size and type (only made or frozen), so let's take a closer look at how much cabbage rolls are boiled in a saucepan:

• How much to cook cabbage rolls (fresh, just cooked)? On average, cabbage rolls need to be boiled (stewed) in a saucepan for 30-35 minutes until cooked (if at least 1 hour, so that the cabbage is not crispy, but very soft).
• How long to cook frozen cabbage rolls in a saucepan? Frozen cabbage rolls are cooked for 10-15 minutes longer than just cooked ones (on average 40-50 minutes after boiling water in a saucepan).
• How long to cook cabbage rolls in a double boiler (steam multicooker)? Stuffed cabbage can be cooked in a slow cooker in the “Steamed” mode or in a double boiler in 35-40 minutes.
• How much to cook cabbage for cabbage rolls? Cabbage leaves must be boiled for 10 minutes after boiling water in a saucepan before cooking cabbage rolls.

Having learned how much to cook cabbage rolls with meat in a saucepan, we will further consider the process of their preparation step by step in order to know how to cook them properly in a saucepan at home.

How to cook cabbage rolls in a saucepan (frozen and fresh)?

The most common and easiest way to cook cabbage rolls with meat is to cook them in a saucepan (it is better to give preference to a saucepan with a thick bottom or a cast iron). Consider step by step how to cook cabbage rolls in a saucepan.

• First of all, we prepare the sauce for cooking cabbage rolls: peel the onion and finely chop the onion, peel and grate the carrots, then fry them in vegetable oil in a pan, add tomato paste, water and simmer for 10 minutes, then add salt, ground black pepper and bay leaf and simmer for another 3-4 minutes.
• We spread the cabbage rolls tightly to each other in the pan (frozen semi-finished products can not be defrosted beforehand), add the prepared sauce and pour cold water so that it completely covers the cabbage rolls.
• Bring the water in a saucepan to a boil, reduce the heat (the water should not boil too much) and cook the cabbage rolls for at least 30 minutes until cooked (frozen for at least 40 minutes). We cover the saucepan with a lid.

Note: so that the cabbage on the cabbage rolls does not burst in the bottom layer, several whole cabbage leaves can be placed on the bottom of the pan before cooking.

In conclusion to the article, it can be noted that knowing how and how much to cook cabbage rolls in a saucepan, you can cook a tasty and satisfying dish and pleasantly surprise your guests and loved ones. We leave our feedback and useful tips on how to cook cabbage rolls (frozen and fresh) in a saucepan in the comments to the article and share it on social networks if it was useful to you.

Everyone knows what pigeons are. After all, we cook them everywhere. For cooking, minced meat and cabbage are used, and cabbage can be either fresh cabbage or pickled and sauerkraut. There are also recipes with Beijing and Savoy cabbage.

In one of the recipes, I already mentioned where such an interesting name came from, but I will remind you here. There is a popular belief that the dish with this name appeared under the influence of French cuisine. It was prepared from pigeons, which were fried whole. But later they began to serve "false pigeons", where minced meat was wrapped in cabbage leaves. Then such an affectionate name of the dish appeared - cabbage rolls.

However, this dish is prepared not only at our place. So, it is very popular in the Balkan countries. Having a different name - sarmale, the dish is essentially the same. However, dolma is also prepared, or in the Balkan countries - sarma, where the dish is prepared from grape leaves, in which rice-based filling is wrapped, which may contain boiled minced meat.

There are recipes where psyllium, sorrel, rhubarb, beet, or chard leaves can be used. In fact, you can use any edible leaves large enough to wrap some kind of stuffing in them.

I already have two recipes on my blog, according to which they turn out to be very tasty and tender. This and another recipe where they are cooked with. But in my bounty of my recipes there are still delicious exhibits, which I decided to combine into one article for your convenience.

In addition, here you will find, in addition to traditional recipes, also recipes for sarmale from the Balkan countries and sarma, otherwise cabbage rolls from grape leaves.

Recently, this dish has often been prepared from Beijing cabbage. Her leaves are soft, delicate, pleasant white-green in color, and therefore the products also turn out to be very tender and always tasty. Yes, and beautiful in addition.

We will need:

• chinese cabbage - large fork
• minced meat - 500 gr
• boiled rice - 1 cup
• onion - 1 - 2 pcs
• meat broth - 1 cup
• sour cream - 2 - 3 tbsp. spoons
• salt, pepper - to taste

Cooking:

1. Disassemble the head of cabbage into separate leaves. Boil water in a saucepan, salt it and put the leaves in the water for 2 - 3 minutes so that they become a little soft. Then douse them with cold water and let them lie down for a while so that the water is glass. Then wipe the leaves with paper towels.

It will be easier to wrap minced meat in such leaves. And the products themselves will turn out small and neat.

2. When the leaves have cooled down a bit, they need to cut off a thick, coarse vein at the base of the sheet.

3. Prepare the filling. To do this, finely chop the onion, mix it with minced meat, salt and pepper. If minced meat, then add 2 - 4 tablespoons of boiled water, it will become more tender and tasty. Also do not forget to add boiled and cooled rice. Stir the mince thoroughly until smooth.

However, you can use any minced meat - chicken, fish, turkey. With any of them, cabbage rolls are delicious.

4. Put the finished minced meat on the green wide part of the sheet, 1 tablespoon of the filling per sheet will be enough.

5. Fold the sheet, first wrapping it on the long side, equally on both sides. And then roll into a neat roll.

It turns out large and small cabbage rolls, of course, in relation to each other. Children especially like such small products, they eat them with pleasure.

6. Put the finished products in a heat-resistant form, and pour the broth mixed with sour cream, which must not be forgotten to salt to taste. You can also add black ground pepper.

If there is no meat broth, then you can add any vegetable broth, or just boiled water mixed with sour cream.

7. Preheat the oven to 180 degrees. Cover the form with foil and put it in the oven for 40-45 minutes.

8. Get the finished products, let stand a little under the foil cover. Let the dish rest a little.

9. Then serve, spreading out on portioned plates and pouring over the sauce.

10, Eat with pleasure!

This is the easiest recipe and it's easy and simple to prepare. Now we will look at other recipes. which are also easy to prepare. Guided by them, you can change this recipe by adding carrots or tomatoes even to the minced meat, even to the sauce. Or add mushrooms to the filling, which will also be very tasty!

Cabbage rolls with minced beef

Cabbage rolls can be either boiled in water or baked in the oven. According to this recipe, we will cook by baking them in the oven.

We will need:

• fresh cabbage - head of 1.5 kg
• ground beef - 450 gr
• vegetable or chicken broth - 400 ml
• canned or fresh tomatoes - 400 gr
• soy sauce - 1 tbsp. the spoon
• salt, pepper - to taste
• spices - to taste and desire

Cooking:

The most delicious cabbage rolls are obtained from fresh young cabbage. Therefore, I try to cook this dish more often in spring or early summer. If you cook the dish in autumn or winter, keep in mind the fact that the cabbage will be somewhat harsh and you should increase the time for boiling it and cooking the dish as a whole.

The recipe is given for young cabbage. Remove the top leaves from it, wash the forks if necessary.

1. Pour water into a large saucepan and let it boil. Salt to taste. Gently, so as not to burn yourself, lower the whole cabbage into it, let the water boil again and boil for 5 minutes. Then carefully remove, let the water drain and cool slightly.

2. Place the forks in the freezer and let cool completely. Then get the cabbage and cut the stump.

3. Again, put the cabbage in boiling water for 5 - 7 minutes, count the time after boiling.

Or you can disassemble the leaves in a simpler way.

4. Mix minced meat with salt and pepper, if desired, you can add your favorite spices to it. Ground coriander, cumin, paprika, dry herbs - oregano, rosemary, thyme will be good.

5. Disassemble the cabbage into leaves. Cut off a rough thick vein in the middle. If the sheet in the middle is still thick, lightly tap it with a hammer through the cling film.

6. Put 1.5 full spoons of minced meat on each sheet and roll up with an envelope. For fidelity, sometimes, fasten the ends with toothpicks. But I don't do that, everything is holding up just fine anyway.

7. Now let's make the sauce. To do this, we take tomatoes, from me. In summer, fresh tomatoes can also be used, but it is important that they are juicy and ripe. If such tomatoes have not yet ripened, then homemade supplies come to the rescue.

If there are no such tomatoes, then skinless tomatoes in their own juice are also on sale, they are sold in jars. Yes, I have not yet said that you need to remove the skin from the tomatoes. If these are fresh tomatoes, then you need to make a cross-shaped incision on them and scald them with boiling water, then hold them in hot water for 3-4 minutes. Then rinse them with water, so the skin will be very easy to remove.

Canned tomatoes come without skin, and if there is, then it must also be removed. Usually, it is quite easy to remove without any preliminary procedure.

8. When we figured out the tomatoes and peeled them off, they should be cut into small cubes.

9. Then mix the tomatoes, broth and soy sauce, salt and pepper a little.

10. Fold the finished cabbage rolls into a heat-resistant form prepared in advance and greased with vegetable oil with the seam down so that they do not turn around.

11. Pour everything with prepared sauce.

12. Put in an oven preheated to 180 degrees. Simmer 1 hour.

13. Serve ready-made cabbage rolls in portions on a shallow plate, pour over the sauce, sprinkle with chopped herbs and garnish with sour cream if desired.

14. Eat with pleasure!

And here is another recipe with tomato juice, but in addition to meat, we will use rice and mushrooms.

With meat, rice and mushrooms in tomato juice

We will need:

• white cabbage - 1 fork 1.5 kg
• minced meat - 500 gr
• rice - 200 gr
• mushrooms (champignons) - 100 gr
• onion - 2 pcs
• carrots - 1 pc.
• tomato juice with pulp - 1 liter
• vegetable oil
• salt, pepper - to taste
• sour cream, fresh herbs - for serving

Cooking:

1. Peel the head of cabbage from the top leaves and rinse as needed.

2. Pour water into a large saucepan and let it boil, salt and dip the cabbage into it for 5-7 minutes. Then remove the forks, let the water drain and cool a little. Then disassemble it into leaves. This can be done in two ways. Either immediately cut off the stalk, or cut off each leaf at the base and then remove them one by one.

In both cases, the thickening in the middle of the sheet should be cut off.

3. Boil rice until half cooked in salted water - 8 minutes.

4. Rinse and finely chop the mushrooms. If there are homemade frozen mushrooms, then it is better to use them. Then the cabbage rolls will turn out with a forest aroma.

5. Cut the onion into small cubes. The smaller the better.

6. Fry the onion in oil until slightly golden. Add chopped mushrooms and fry for another 3 minutes, stirring with a spatula.

7. Then a line of carrots cut into small cubes. Fry it with onions and mushrooms for another 3 minutes. Do not forget to stir so that the vegetables do not burn.

8. Allow the vegetables to cool slightly, then mix them with minced meat and boiled rice. Mix thoroughly, adding salt and pepper to taste.

9. Put the cabbage leaf on the table, put 1.5 - 2 tablespoons of minced meat in it and carefully roll it up in the form of an envelope. If the leaves are small enough, then two sheets can be used at once.

10. Put the cabbage rolls in a heat-resistant baking dish with the seam down and pour them with tomato juice.

11. Put in an oven preheated to 180 degrees for 45-50 minutes and simmer until done. Readiness can be checked by taking out the form and unfolding one stuffed cabbage. Minced meat and rice should be completely cooked.

12. Serve with sour cream and fresh chopped herbs.

13. Eat with pleasure!

With boiled meat and rice in the oven

We will need:

• white cabbage - 500 gr
• boiled meat - 300 gr
• lard - 60 gr
• rice - 100 gr
• onion - 2 pcs
• white wheat bread - 1 piece
• meat broth - 2 cups
• salt, red and black ground pepper
• sour cream, fresh herbs for serving - optional

Cooking:

1. Remove the leaves from a large head of cabbage in one of the ways. If you remove them from raw cabbage, then they must be lowered into boiling water for 3-4 minutes. Then take it out, let it drain and cool. Cut off the rough vein in the middle of the sheet to make it easier to wrap.

2. Spread the leaves on the table and sprinkle them with salt and red pepper. Dose the amount of pepper yourself, it all depends on how much you like spicy dishes. If you cook for children, then you can refuse pepper.

3. For the recipe, you can take both boiled and stewed meat, which is, or which is easier to cook. It can be anything, you can use lamb, beef, pork, and a mixture of different meats. It must be passed through a meat grinder.

4. Pour rice with a small amount of salted water and boil it until half cooked, about 8 minutes.

5. Chop the onion smaller and fry together with pieces of chopped lard.

6. Soak the bread in cold broth, then squeeze and crumble.

7. Mix meat, onion fried with bacon, bread crumb. Add salt and ground black pepper to taste. Mix everything thoroughly until smooth.

8. Put minced meat in each cabbage leaf, about 1.5 tablespoons. Fold them into an envelope and place in a heat-resistant baking dish.

9. Pour in the broth. If there was no meat broth, then you can pour vegetable or chicken.

10. Put in an oven preheated to 180 degrees. Bake until ready for 40-45 minutes.

11. Serve sprinkled with chopped herbs or simply decorate the dish with it. Drizzle with sour cream if desired.

12. Eat with pleasure!

From sauerkraut

Cabbage rolls can be prepared not only from fresh cabbage, but also from sauerkraut. To do this, when sauerkraut, put whole leaves of cabbage on the bottom, in the middle of the pan. They ferment and can be used in cooking.

And even earlier, my grandmother salted small heads of cabbage as a whole, laying them in the middle of the pan. And then, when preparing the dish, such a head of cabbage was used.

By the way, it is incredibly tasty and simply seasoned with oil.

We will need:

• a small head of sauerkraut, or leaves
• ground beef - 400 - 500 gr
• onion - 6 pcs
• rice - 0.5 cups
• meat broth - 2 cups
• sour cream - 1 cup
• melted butter - 1 - 2 tbsp. spoons
• salt, pepper - to taste

Cooking:

1. Rinse the rice and boil it for 10 minutes until half cooked in salted water.

2. Finely chop 3 onion heads, or grind in a meat grinder through a large grate.

3. Prepare the filling. To do this, mix minced meat, chopped onion, boiled rice, salt and pepper, add 3-4 tablespoons of boiled water. Then mix everything thoroughly until smooth.

4. Prepare sauerkraut leaves. If thickenings are not removed on them, then they need to be cut off. Then put the stuffing on them and roll up the envelope.

5. Peel the remaining 3 onions and cut into small cubes. Fry it in oil.

6. Stuffed cabbage rolls in a deep frying pan or a small cauldron. Sprinkle with fried onions and pour over meat broth. You can also use vegetable broth. It will also be delicious.

7. Bring to a boil. Reduce the heat to a state that only slightly gurgles, active boiling is not desirable. Then close the lid and simmer for at least an hour until cooked.

After an hour, take a sample, and cabbage and meat should be ready.

8. When ready, open the lid and pour everything with sour cream. Let it boil and turn it off immediately. Then let it stand for a while so that the dish is infused.

9. Serve by pouring sour cream sauce from the pan and garnish with herbs.

Such cabbage rolls are very tasty on the second day. They are saturated with all their juices and gain strength. Therefore, cook them with a margin so that you can try them on the second day too.

German Beef Stuffed Cabbage

In Germany, this dish is also prepared, and their minced meat can be wrapped not only in white cabbage leaves. Savoy cabbage can be used for this. Well, it is, for example, you can cook this German dish with our usual cabbage.

We will need:

• ground beef - 500 gr
• cabbage forks - 1.5 kg (white or savoy)
• water - 0.5 cups
• grated nutmeg - pinch
• ground black pepper - 0.5 tsp
• ghee - 100 gr (or vegetable or butter)
• flour - 1 tbsp. the spoon
• salt to taste
• spices - to taste and desire
• fresh herbs - for serving

For a side dish, it happens that boiled potatoes are served. Therefore, consider this. And if you want to feed your loved ones German-style cabbage rolls, boil potatoes.

Cooking:

1. Cut the cabbage leaves and boil them in salted water until half cooked, then put them in a colander to drain excess water. Then beat off, or cut off the thickened parts of the leaves.

2. Pour water into the prepared minced meat, season with salt and pepper and mix thoroughly until smooth.

Water in minced meat is needed in order to make the filling less dense, and more tender and juicy. You should almost always add a little water to ground beef.

3. Spread the leaves on the table and lightly sprinkle them with chopped nutmeg for taste and aroma.

4. Put the filling in the form of a sausage on each sheet and wrap it with an envelope.

5. Fry cabbage rolls in ghee or vegetable oil on all sides until light golden brown.

6. Then place tightly in a high-sided pan, or in a heat-resistant baking dish. Fill halfway with hot water. Salt to taste.

7. Preheat the oven to 180 degrees.

8. Cover the mold with a lid, and if a lid is not provided for the mold, wrap it tightly with foil.

9. Simmer in the oven for 45 - 50 minutes until fully cooked.

10. Put the finished cabbage rolls out of the mold, and slightly thicken the remaining sauce with flour and season with spices to taste.

11. Serve with prepared sauce, garnished with herbs.

12. Eat with pleasure!

Serve with boiled potatoes if desired.

Romanian sarmale with pork and smoked meats

A very interesting recipe for cabbage rolls, which are prepared in Romania. So let's see how to cook them.

We will need:

• white cabbage - forks
• sauerkraut - 400 gr
• minced pork - 500 gr
• smoked pork ribs - 250 gr
• meat or vegetable broth - 500 ml
• rice - 1 cup
• vegetable oil
• salt, pepper - to taste
• ground red pepper

Cooking:

1. Bring water to a boil in a large saucepan, you will need a little less than half the saucepan. Put a fork of cabbage into boiling salted water and cook for 10 minutes. After half the allotted time, turn the head of cabbage on the other side.

2. Turn off the water and let the cabbage soak in boiling water for another 10 minutes. Then pull the head out of the water and let the water drain and cool.

3. Disassemble the head of cabbage into leaves and cut off the thickenings at the base of the leaf, or lightly beat them with a hammer, covering with cling film.

4. Cut the onion into small cubes and fry in oil until golden brown.

5. Add minced meat and fry it with onions until the color changes, breaking up the lumps with a spatula. Add a glass of hot water, salt and pepper.

6. Then pour in the rice, mix and cook everything together until all the liquid is absorbed, that is, about 10 minutes. During this time, the rice will reach a state of semi-readiness.

7. Cool the resulting filling slightly, put it on a cabbage leaf and roll it up.

8. Cut the meat from the smoked pork ribs and cut it into medium-sized pieces. Mix with sauerkraut. Or do not mix, but simply prepare sauerkraut for laying in a dish.

9. Put in a baking dish in layers - a layer of sauerkraut with meat from the ribs, then a layer of cabbage rolls, and again a layer of sauerkraut with meat.

10. Bring the broth to a boil and pour it into the mold.

11. Bake in an oven preheated to 180 degrees for 2 hours.

12. Sermale is usually served with hominy - corn porridge.

Any meat can be used as smoked meats - ham, bacon and even smoked lard.

Cabbage rolls with meat and rice in a frying pan

We will need:

• minced pork - 500 gr
• onion - 2 pcs (large)
• rice - handful
• cabbage - a small fork
• white bread - piece
• milk - 0.5 cups
• tomato paste - 2 tbsp. spoons
• vegetable oil
• salt and black ground pepper - to taste
• green onion

Cooking:

1. Cut off the crusts from the bread and soak it in milk. When the bread swells, squeeze it lightly and chop it.

2. Cut the onion into very small cubes. Mix it with minced meat, bread, washed rice, salt and pepper. Mix everything thoroughly until smooth.

3. Remove the leaves from the cabbage and put them in boiling water for 5 minutes. If the head of cabbage is dense and the leaves cannot be removed, then the entire head of cabbage should be put into boiling water. Boil it for 10 minutes, and if the cabbage is very dense and the leaves are hard, then leave for another 10 minutes in boiling water.

Remove tough vein from leaves.

4. Put minced meat on cabbage leaves and wrap it in an envelope.

5. In a deep frying pan or a small cauldron, heat a little oil and fry the tomato paste on it for 2 minutes.

6. Put stuffed cabbage in dense rows and pour boiling water over them completely.

7. Bring to a boil, salt to taste and cook under the lid until fully cooked for 40-50 minutes. During this time, both cabbage and minced meat should be ready.

However, as a rule, if the cabbage is already ready, then the minced meat is also ready.

8. Serve sprinkled with green onions or chopped fresh herbs.

9. Eat with pleasure!

And here is another recipe. This is how cabbage rolls are prepared in Moldova, and they are made from fresh or canned grape leaves. Although you can cook them with cabbage.

Sarma in Moldavian style with meat and corn grits

As already mentioned, such cabbage rolls are prepared from grape leaves. Buying them now is not difficult. Canned leaves are sold in special departments that sell pickled ginger, various Korean salads and pickles. Or in similar departments on the market.

However, if you could not buy such leaves, then cook from ordinary cabbage.

We will need:

• grape leaves - 30 pcs
• meat or vegetable broth - 1.5 - 2 cups
• sour cream - 0.5 cups

For filling:

• pork meat - 300 gr
• corn grits - 3 tbsp. spoons
• onion - 2 pcs
• carrots - 1 pc.
• parsley root - 1 pc.
• tomato - 4 pcs
• ghee - 2 tbsp. spoons
• salt, pepper - to taste
• fresh herbs

Cooking:

1. When preparing dishes from corn grits, it should be pre-soaked. Usually the soaking time is at least 3-4 hours. Or the cereal is soaked overnight.

For soaking, you just need to pour the cereal with boiled water at room temperature and let it stand for the right time. Then drain the water.

2. Boil corn grits until half cooked in salted water for about 15 minutes. If there is water left in the porridge, it must be drained and the porridge cooled.

3. Cut the onion into small cubes and sauté in ghee or butter.

4. Add finely diced carrots and parsley root. You can also cut them into small pieces. Saute with onions, stirring occasionally for 5 minutes. Then remove from heat and let cool.

5. Grind the meat through a meat grinder through a large grate, or cut into very small cubes. Salt and pepper.

6. Make a cross-shaped incision on the tomatoes, scald them with boiling water, hold in hot water for 3-4 minutes. Then rinse with cold water and remove the skin. Cut into small cubes.

7. Mix fried vegetables, boiled cereals and meat. Add chopped tomatoes and chopped greens, 2-3 tablespoons of already chopped greens will be enough. Mix stuffing.

8. If young grape leaves are used, they should be scalded. Then cut off the petioles along with the thickening of the veins at the very base of the leaf.

If you use canned grape leaves, then you don’t need to scald them anymore. And the existing thickenings must be cut off.

9. Put a little minced meat on each sheet and wrap it in an envelope in small bags.

10. Stuffed cabbage rolls in dense rows in a saucepan, cover with the remaining leaves on top.

11. Pour in the meat broth, bring to a boil. Then reduce the heat and simmer with the lid closed until cooked for 45 - 50 minutes.

12. When serving, pour sour cream over cabbage rolls. Eat with pleasure!

Sarma with meat and rice in grape leaves

And here is another recipe for cabbage rolls from grape leaves.

We will need:

• minced lamb - 0.5 kg
• onion - 2 pcs
• long grain rice - 0.5 cup
• grape leaves - 30 pcs
• salt - to taste
• red and black ground pepper - to taste
• dill and cilantro - a small bunch
• sour cream - for serving

Cooking:

1. Rinse rice and pour salted water at room temperature for 1 hour.

2. Then boil it until half cooked for 10 minutes. Then rinse with hot water and let cool.

3. Peel and cut the onion into small cubes. Finely chop dill and cilantro. If you don't like the smell of cilantro, replace it with parsley.

4. Put the cooled rice, chopped onion and chopped greens into the minced meat. Salt and pepper to taste and mix everything thoroughly, adding 5-6 tablespoons of cold boiled water. This will make the minced meat more juicy and tender.

5. If fresh grape leaves are used, then they must be poured over with boiling water. If the leaves are canned, then boiling water is no longer needed. On those and other leaves, cut off the thickenings at the base of the leaf and cut off the cuttings.

6. Put a tablespoon on the prepared leaves, you can with a slide, minced meat and roll up with an envelope.

7. Prepare a thick-walled form, line the bottom with grape leaves. Then lay out the sarma tightly and cover everything with leaves on top.

8. Pour hot water over the sarma so that it completely covers the top layer. Put on fire, bring to a boil. Cover with a lid and cook for 1 hour until cooked.

9. Sarma can be served with sour cream.

We looked at how to cook cabbage rolls with meat. In one of the previous articles, I gave. And here is the recipe with minced fish.

Cabbage rolls with fish in white wine sauce

Cabbage rolls are prepared with only one fish, and mushrooms, buckwheat or traditional rice are also added to the filling. And today we will add eggs to the filling, and prepare white wine sauce. The recipe is very tasty, be sure to take note of it.

We will need:

• fish fillet without skin and bones - 500 gr
• cabbage forks - 1 - 1.5 kg
• egg - 3 pcs
• sour cream - 600 gr
• cream - 2 - 3 tbsp. spoons
• butter - 2 tbsp. spoons
• fish broth - 500 ml
• dry white wine - 200 ml
• salt, pepper - to taste

For garnish - boiled rice or potatoes.

Cooking:

1. Grind the fish in a food processor. Add salt and pepper.

2. Divide the eggs into yolks and whites. We will need all the whites and two yolks. Add egg whites to minced fish. Gradually pour in the cream, while minced meat must be stirred continuously to get a homogeneous mass.

3. Separate the leaves from the cabbage in one of the ways, or cut out the stalk and remove the leaves. Or by lowering the whole head of cabbage into boiling salted water, and boiling it for 10 minutes.

4. Put 1 - 1.5 tbsp on each sheet. spoons of minced meat and wrap the rolls in the form of elongated envelopes.

5. Lubricate the pan with oil and put the cabbage rolls in it with the seam down. Pour in the broth, salt to taste, and wine, cook for 20 minutes with the lid closed. Then remove from heat and cover with towels. It is important that the cabbage rolls sweat in the warmth.

6. Prepare the sauce. To do this, drain the liquid from the cabbage rolls, strain it, if necessary, through cheesecloth. Then add sour cream and cook over low heat until thickened. Then let cool.

7. Beat two egg yolks, add a little cooled sauce and mix until smooth. Then combine with the whole sauce, whisking lightly with a whisk.

8. Lightly heat the sauce, but do not bring to a boil. Taste salt, add salt and black pepper if needed.

9. Serve cabbage rolls with sauce. Serve boiled rice or potatoes as a side dish.

10. Eat with pleasure.

Recipe with stuffed vegetables and eggs

Not all cabbage rolls can be cooked with meat fillings. Sometimes for unloading, or fasting, and just for vegetarians, you can cook a lean dish. And here is one of those delicious recipes.

We will need:

• white cabbage - 250 gr
• carrots - 2 pcs
• parsley root - 1/2 piece
• onion - 1 small head
• turnip - 1 pc.
• boiled egg - 1 pc.
• butter - 2 tbsp. spoons
• sour cream - 4 tbsp. spoons
• milk - optional
• salt, pepper - to taste
• fresh herbs - for serving

Cooking:

1. Remove the top leaves from the cabbage and simmer them in hot salted water. Calculate approximately how many leaves you will need for the amount of filling you will prepare.

Very tasty and tender cabbage rolls are obtained by simmering the leaves in hot milk.

From each leaf, cut off a coarse vein in the form of a thickening at the base of the leaf. If the cabbage is old, and the cabbage leaf still remains thick at the cut point, it can be lightly beaten off with a hammer through the cling film so as not to damage the fibers.

2. Cut the onion into small cubes and fry in butter until slightly golden.

3. Add carrots and parsley root cut into small cubes or strips and fry for 5 minutes.

4. Chop the hard-boiled egg into small cubes. Mix with cooled vegetables. Add finely chopped turnip. Add salt and pepper to taste.

5. Stuff cabbage leaves with a mixture of vegetables and eggs. You can roll them up in the form of an envelope or a thinner “tube” to diversify the familiar look.

6. Put in a baking dish. Pour the remaining milk from boiling the cabbage leaves in it, if it was used. If you let the leaves in the water, then add a glass or one and a half water.

7. Put sour cream on top.

8. Preheat the oven to 180 degrees. Stew cabbage rolls in the oven until the cabbage is ready. The time depends on whether your cabbage is young or old. For young cabbage, 30-35 minutes of stewing is enough. For old cabbage, the time can increase up to an hour.

9. Serve by pouring the resulting sauce from sour cream and milk or water. Garnish with a sprig of greenery or chop it and sprinkle on top.

And in conclusion, I want to offer another recipe, which differs in that it is cooked not in the oven and not in the pan, but in the microwave. Since we have already moved on to lean cabbage rolls, we will end with them. Although, if desired, they can be cooked with meat.

Stuffed cabbage in the microwave

We will need:

• cabbage leaves - 10 pcs
• boiled rice - 250 gr
• vegetable broth - 1 cup
• onion - 1 pc.
• tomatoes - 3 pcs
• oatmeal - 0.5 cup
• boiled egg - 1 pc.
• salt, pepper - to taste

Cooking:

1. Put the cabbage leaves in a microwave dish, pour a glass of boiling water and send it to the microwave for 5 minutes, turning it on at full power.

2. Cut the onion into small cubes. Remove the skin from the tomatoes, pour boiling water over them, and then rinse with cold water. Then cut into small cubes.

3. Prepare vegetarian minced meat. To do this, mix rice with cereal. Add chopped tomatoes and onion, salt and pepper to taste.

4. Beat the egg with a fork and stir into the minced meat. Mix everything until smooth.

5. Put the filling in the cabbage leaves that have cooled by that time. Do not forget to cut off coarse hard veins from them, otherwise it will be difficult to wrap the cabbage rolls, and they will turn out to be large and ugly.

6. Put the finished products in a microwave mold, pour in the broth. Cover and cook by placing in the microwave for 15 minutes at maximum power.

7. Serve with sour cream or ketchup and fresh herbs. Eat with pleasure!

For today, according to recipes, perhaps, everything. It turned out a good selection, according to which you can choose a recipe for every taste.

Several ways to wrap cabbage rolls

I would like to elaborate on the fact that there are several ways to wrap cabbage rolls. In order not to explain in words how this is done, I suggest watching a short video on this topic.

However, they can be wrapped in even longer bundles, and can also be wrapped in the form of rolls with open edges.

By the way, products can be made in advance and put in the freezer. And when there is no time to mess around with lunch or dinner, they can be taken out, defrosted a little and cooked very quickly. But a lot of people do it!

Now, that's probably all. I think that today's article will help you prepare delicious cabbage rolls using simple recipes. And those who already have their own recipes may find something new and useful for themselves in today's selection.

It remains only to say - "Cook cabbage rolls! This is a very tasty and healthy dish! Cook in different ways and eat healthy!

Bon appetit!

So, there are 12 frozen cabbage rolls.

Today the story will go exactly. If we talk about those that were frozen in a ready state, then everything is simple: you take them out, for example, in the evening, until the morning they will be perfectly thawed, and you should not be afraid to leave them just on the kitchen table - nothing will happen to them. Well, it remains just to heat it up in any way - in a microwave oven or in a frying pan - and separately prepare tomato or sour cream sauce, with which they are served.

Well, stuffed cabbage semi-finished products do not even need to be defrosted at all. I always cook just on the stovetop in a thick-walled pot, or you can use a roaster or a pressure cooker. Of course, you can use a ceramic dish or a deep baking sheet and cook everything in the oven.

The second way - more gentle and dietary - do not fry anything at all. In this case, simply lay the cabbage rolls in layers, each of which is sprinkled with grated carrots. Well, pour the desired sauce on top. Approximate composition of mine: broth, tomato paste, tomatoes in their own juice and seasonings. I talked about this in more detail in

But today there will be a more satisfying, far from the most dietary option.

So, the pigeons themselves. If you are going to fry them, it would still be better if you choose them a little in advance, at least for a couple of hours. It has been noticed that in 100% frozen form it is better not to fry them.

And then let's not fry, even if just a little, but make the dish easier. If you froze not only cabbage rolls, but also the remains of cabbage (small leaves that you can’t wrap anything in), then just put them on the bottom of the pan, and on top, as tightly as possible, our frozen cabbage rolls.

And now the sauce in which our cabbage rolls will be cooked. Its amount depends on the density with which you laid the semi-finished products. The sauce will have to cover our cabbage rolls. If you're making too little, just add stock or water, plus a little extra salt as needed (if you're using water).

Peel onions and carrots. We rub the carrots on a grater, and cut the onion into a not very large cube.

We put a frying pan on the fire, pour two or three tablespoons of vegetable oil (or olive) and spread the chopped vegetables. It is better to first fry the onion for a couple of minutes, and then add the carrots and fry for another two minutes.

If you want to remove the skin, then pour boiling water over the tomatoes, hold it in it for about a minute, then drain the water and fill it with cold water now. After 30 seconds, the skin will be perfectly removed. If it doesn’t really bother you, especially since the tomatoes will still need to be chopped, then just skip this removal step. You can grind in a blender or just cut into a medium-sized cube.

Since now there is no season, I take tomatoes already chopped, canned in their own juice. Add the entire contents of the jar to the pan to the fried vegetables. Add tomato paste there - a couple of tablespoons.

Now add the broth. Do you only have cubes? No, then just water is better. Season our sauce with salt and pepper, and add bay leaves and allspice peas. If suddenly there is adjika, it will not interfere with our sauce at all. Add to taste. Be sure to try - the sauce should be quite rich in taste, since it will also soak the cabbage rolls.

That's it, pour the sauce into the pan, directly on the cabbage rolls and put on the stove. The sauce should cover our cabbage rolls. But! Cabbage rolls will also give some water, so if a couple of centimeters is not enough - do not pay attention - in addition to the release of liquid, the cabbage rolls will settle a little more.

On top, you can put a sprig of rosemary, parsley or celery - for more flavor.

Bring everything to a boil - do not forget that the cabbage rolls are frozen and will cool the sauce a little, therefore, after everything boils, first make medium heat, and after about five minutes you need to close the lid tightly, set the minimum heat and simmer for about 40 minutes.

It seems to tell about everything. Before serving, be sure to add a little sour cream, already to each personally, on a plate.

Bon appetit everyone!

Recipe domestic pigeons:

Rice is poured into a cup, sorted (if required) and poured with boiling water. Stir so that the rice grains do not stick together, and forget about it for a while.

A head of cabbage for making homemade cabbage rolls should be tight, with thin leaves and without damage. If it is slightly elongated, then cut off the lower part with a knife, and then cut out the stalk itself. It is not worth going deep into the head of cabbage. If the selected cabbage has a flattened shape, then the stump can be cut out immediately.

Take a saucepan, pour water into it and place the head of cabbage with the stalk down. The size of the pan should be such that the head of cabbage in it can be turned over. Put on fire and cook cabbage after boiling water for about 5-6 minutes. If the head is too tight, then the cooking time should be slightly increased. Then turn over and cook for a few more minutes. The leaves should become soft and begin to separate from the head.

While the cabbage softens, prepare the filling for homemade cabbage rolls. Peel the onion and pass through a meat grinder. Add half of the resulting mass to the minced meat, send rice steamed in boiling water, salt, spices, ground black pepper and a teaspoon of tomato paste there. Mix the meat well. You can increase the amount of rice if you wish.

Grated coarsely grated carrots and the second half of the chopped onion mass are fried in refined oil with the addition of tomato paste and a small amount of water.

Take the cabbage out of the water onto a large plate, stalk side up. Let the head of cabbage cool slightly and begin to separate the sheets.

The removed sheets are stacked on top of each other. If the bottom sheets are difficult to remove, then the head of cabbage can be additionally placed in boiling water. Therefore, when you get the cabbage out of the pan, do not immediately pour boiling water, it can still come in handy.

We form homemade cabbage rolls: take a soft sheet and cut off part of the lower thickened edge from it. If the middle core of the sheet has a convex thickening, then cut it off too. Just do it carefully so as not to damage the integrity.

Spread a full spoonful of filling along the cut edge of the sheet.

Do one inversion and bend the sides of the sheet to the center.

And then tightly twist the stuffed cabbage to the end.

Spread the formed cabbage rolls in a cauldron or stewpan with high sides. Stuffed cabbage should lie tightly, pressed against each other.

Spread the tomato sauce evenly over the top. Pour in salted water so that it completely covers the cabbage rolls, and send it to stew.

Simmer the cabbage rolls covered for about 1 hour after boiling. If the water suddenly turned out to be not enough, then add a little bit. 10-15 minutes before turning off, throw a couple of parsley, chopped garlic (adjust the amount to your liking) and a little allspice. Be sure to check the gravy for salt and add if needed.

Homemade cabbage rolls according to this recipe are soft, juicy and insanely tasty. In addition to cabbage rolls, any fresh vegetables or salad from them are perfect.

Classic cabbage rolls with meat and rice are a favorite dish of many. The combination of juicy minced meat, soft cabbage leaves and rich tomato-sour cream sauce is incredibly tasty and satisfying! However, in preparing this popular dish, there are some points that should be considered in order to achieve the perfect result. This is cooking cabbage, and properly prepared stuffing, and the formation of cabbage rolls. In our step-by-step instructions, we will consider in detail all the steps.

The most time-consuming process in the recipe for cabbage rolls is the preparation of cabbage. It is necessary to carefully separate the leaves from the head of cabbage so as not to tear them or damage them. This can be done in many ways (using freezing, microwave, under running water, etc.). But today we will use the traditional method.

Ingredients:

• minced meat (pork + beef) - 0.5 kg;
• cabbage - 1 large;
• rice - ½ cup;
• carrots - 1 small;
• onion - 1 large or 2 small;
• garlic - 1-2 teeth;
• tomatoes - 2-3 pcs.;
• fresh herbs (dill or parsley) - 3-4 sprigs;
• vegetable oil - 40-50 ml;
• salt, pepper - to taste.

For sauce:

• tomato paste - 2 tbsp. spoons;
• sour cream - 4 tbsp. spoons;
• water - about 400 ml;
• salt - to taste.

Stuffed cabbage recipe step by step with photos at home

1. Remove damaged leaves from cabbage. Next, we make deep cuts around the stalk with a knife to separate the base of the leaves from the head. We choose a large saucepan (ideally, the cabbage should fit completely there), fill it with water. We put the head of cabbage on a knife or fork, immerse it in a boiled salted liquid.
   
2. Gradually, cabbage leaves will begin to separate from the head (gently help them with a fork).
   
3. When 3-5 leaves are in the pan, remove the head of cabbage from the pan. Cook the separated leaves for 1-2 minutes (until soft and elastic), then remove with a slotted spoon. Next, again put the head of cabbage in the pan, wait for the leaves to separate, etc. Repeat the process until all matching leaves are gone.
   

   Stuffing for stuffed cabbage recipe with photo

4. While the cabbage leaves are cooling, prepare the meat stuffing for the cabbage rolls. We heat the pan with vegetable oil, fry the finely chopped onion until soft.
   
5. Next, load the carrots to the onion. Stirring, we pass everything together for about 3 minutes.
   
6. Add carrot-onion frying to the minced meat, squeeze the garlic cloves through the press. We supplement the mixture with chopped herbs.
   
7. Boil rice until half cooked and also load to the meat mass. For juiciness, be sure to add tomato pulp to the components of the filling. To do this, we stand the tomatoes for a couple of minutes in boiling water, then rinse with cold water, remove the steamed skin. Grind the pulp with a knife or turn it into a “mashed potatoes” using a blender.
   
8. Salt, pepper the ingredients of the filling, mix thoroughly.
   

   How to cook cabbage rolls with meat and rice

9. We form doves. We take a cabbage leaf, remove the hard part (rod) with a knife. We spread a portion of the meat mass (about 2-3 tablespoons). Cover the filling with the bottom edge of the cabbage leaf.
   
10. Then we bend the sides to the stuffing and wrap the top edge. We get a completely closed "envelope". From the amount of products indicated in the recipe, approximately 9-10 cabbage rolls will be obtained.
    
11. Heat vegetable oil in a saucepan or deep frying pan. We fry our semi-finished products on both sides.
    
12. Mix sour cream and tomato paste, dilute with water, lightly salt. Pour the stuffed cabbage with prepared sauce. The liquid should cover the products almost completely (if necessary, add water). Cover the pan with a lid.
    
13. Stew cabbage rolls with meat and rice for 30-40 minutes over low heat. Serve the finished products with the sauce, supplement with herbs.
    

Cabbage rolls with meat and rice are ready! Bon appetit!