I offer you a delicious recipe for the second course (one of my favorites) - stuffed cabbage rolls with meat and rice. They can be cooked not only on the stove, but in a multicooker - in any case, cabbage rolls will be hearty and very appetizing.

Not all housewives undertake to cook cabbage rolls, believing that this is a long and difficult task. However, like many step-by-step recipes for second courses, this dish is not particularly complicated in the cooking process - the main thing is to know some secrets. For example, the fact that cabbage for cabbage rolls with meat must first be softened - there are several ways (I'll tell you about my favorite).

Ingredients:

(2 kilograms) (1 kg ) (1 glass) (3 pieces ) (2 pieces ) (3 glasses) (1.5 teaspoons) (2 pieces ) (8 pieces ) (3 tablespoons) (4 tablespoons) (1 bundle)

Cooking a dish step by step:

First of all, I will tell you about my favorite way of preparing cabbage for cabbage rolls (my Tamarochka suggested it to me - now I do it this way). As a rule, hostesses boil cabbage leaves to soften them, right? But this method is quite laborious, and you can easily get burned. Alternatively, you can freeze the head of cabbage, then the sheets will become soft after thawing. But here's another way - we steam the cabbage in the microwave! We take the head of cabbage, remove the flabby or spoiled sheets, put it in a bag and tie it tightly. Depending on the weight of the head of cabbage, the time may be needed in different ways. But for 1 kilogram, it takes about 10-12 minutes in general mode. That is, just put the cabbage in a bag in the microwave and cook it there using the Heating program. I had a 2.5 kilogram head of cabbage cooked for half an hour.

We take it out and wrap it with a towel right in the bag so that it sweats a little more. You can perform these manipulations in the evening, leaving the head of cabbage to cool until the morning. When it cools down, open the bag and take out the cabbage. Sheets will perfectly move away by themselves, and even the most delicate and compressed. We cut off the hard veins at the base of the sheets, otherwise it will be difficult to gently roll the cabbage rolls with them.

Now it's time to start filling our delicious stuffed cabbage rolls. To do this, either take ready-made minced meat (pork, chicken, beef or mixed - which one you like more) or twist the meat through a meat grinder.

Rice. My mother, for example, always pre-boils it until half cooked when she prepares cabbage rolls, but I don't see any point in this. I just wash the cereals very thoroughly in 5-7 waters.

Combine minced meat, washed rice in a bowl. In addition, chop peeled carrots (on a coarse grater), onions and parsley (chop very finely). We leave half of the vegetables and herbs, and put the second with the minced meat.

Thoroughly knead the stuffing for cabbage rolls, salt, taste. if necessary, add some more salt.

Now we are making stuffed cabbage rolls. On each cabbage leaf (they are very elastic), put a couple of tablespoons of minced meat and wrap in the form of an envelope. We put the first layer of cabbage rolls in a thick-walled pan or rooster. I also put substandard or too small sheets on the bottom of the dishes, into which the minced meat no longer fits.

Everyone knows what stuffed cabbage is. After all, they are prepared in our country 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 Chinese cabbage and savoy cabbage.

In one of the recipes, I already mentioned where such an interesting name came to us, but I will remind you here too. There is a widespread 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 the minced meat was wrapped in cabbage leaves. Then such an affectionate name for the dish appeared - cabbage rolls.

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

There are recipes where plantain, sorrel, rhubarb, beet, or chard (a subspecies of beet) leaves can be used. In fact, you can use any edible leaves that are large enough to wrap around some filling.

I already have two recipes on my blog that make them very tasty and tender. This is another recipe where they cook with. But I still have delicious exhibits in my recipe boiler, 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 been often prepared from Peking cabbage. Her leaves are soft, tender, pleasant white - green color, and therefore the products are also very delicate and always tasty. And beautiful to boot.

We need:

• Chinese cabbage - large forks
• minced meat - 500 gr
• boiled rice - 1 glass
• onions - 1 - 2 pieces
• meat broth - 1 glass
• sour cream - 2 - 3 tbsp. spoons
• salt, pepper - to taste

Preparation:

1. Disassemble the head of cabbage into separate leaves. Boil water in a saucepan, season with salt and put leaves in water for 2 - 3 minutes until they become slightly soft. Then rinse them with cold water and let them lie down for a while to glass the water. 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 to be small and neat.

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

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 minced meat thoroughly until smooth.

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

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

5. Roll up the sheet, first wrap it up from the long side, on both sides in the same way. And then roll into a neat roll.

It turns out big and small stuffed cabbage, 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 ground black 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. Take out the finished products, let stand for a while under a foil lid. So that the dish has a little rest.

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

10, Eat with pleasure!

This is the simplest recipe and is easy and simple to prepare. We will now 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!

Fresh cabbage stuffed cabbage with ground beef

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

We need:

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

Preparation:

Cabbage rolls are most delicious from fresh young cabbage. Therefore, I try to cook this dish more often in the spring or early summer. If you are preparing a dish in autumn or winter, consider the fact that the cabbage will be somewhat harsh and you should increase the time of its boiling and preparation of 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, dip the whole cabbage into it, let the water boil again and boil for 5 minutes. Then gently remove, let the water drain and cool slightly.

2. Place the forks in the freezer and allow to cool completely. Then take out the cabbage and cut the stump.

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

Alternatively, you can take apart the leaves in an easier way.

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

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

6. Put 1.5 full spoons of minced meat on each sheet and fold into an envelope. For fidelity, sometimes, the ends are fastened with toothpicks. But I don’t do it, everything is holding up perfectly anyway.

7. Now let's start making the sauce. For this we take tomatoes from me. Fresh tomatoes can also be used in summer, but it is important that they are juicy and ripe. If such tomatoes are not yet ripe, then home supplies come to the rescue.

If there are no such tomatoes, then peeled tomatoes in their own juice are also on sale, 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 a cross-shaped incision must be made on them and scalded with boiling water, then held in hot water for 3 to 4 minutes. Then rinse them with water, so the skin will be very easy to remove.

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

8. When the tomatoes are sorted out and the skins are removed, they must be cut into small cubes.

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

10. Fold the prepared cabbage rolls into a heat-resistant form, prepared in advance and greased with vegetable oil, with the seam downwards so that they do not unfold.

11. Pour the prepared sauce over everything.

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

13. Serve ready-made cabbage rolls in portions on a shallow plate, sprinkle with 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 need:

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

Preparation:

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, add salt and put the cabbage in it for 5 - 7 minutes. Then remove the forks, let the water drain and cool slightly. Then disassemble it into leaves. This can be done in two ways. Either cut the stump straight away, or cut off each leaf at the base and then remove them one at a time.

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

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

4. Rinse the mushrooms and chop finely. If you have homemade frozen mushrooms, it is best to use them. Then the cabbage rolls will have a forest aroma.

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

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

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

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

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

10. Place the cabbage rolls in an ovenproof baking dish with the seam side down and pour over the tomato juice.

11. Put in an oven preheated to 180 degrees for 45-50 minutes and simmer until tender. You can check the readiness by taking out the form and unrolling one stuffed cabbage roll. 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 need:

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

Preparation:

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 immersed in boiling water for 3 to 4 minutes. Then take it out, let it drain and cool. Cut the coarse vein in the middle of the sheet to make it easier to wrap.

2. Arrange 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 stew, what is, or which is easier to cook. It can be anything, you can use lamb, and beef, and pork, and a mixture of different meats. It must be passed through a meat grinder.

4. Pour the rice with a little salted water and boil it until half cooked for about 8 minutes.

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

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

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

8. Put the minced meat in each cabbage leaf, about 1.5 tablespoons. Fold them in an envelope and place in an ovenproof baking dish.

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

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

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

12. Eat with pleasure!

Sauerkraut

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

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

By the way, it is incredibly tasty and just flavored with oil.

We need:

• a small head of sauerkraut, or leaves
• ground beef - 400 - 500 gr
• onions - 6 pieces
• rice - 0.5 cups
• meat broth - 2 cups
• sour cream - 1 glass
• ghee - 1 - 2 tbsp. spoons
• salt, pepper - to taste

Preparation:

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 wire rack.

3. Prepare the filling. To do this, mix the 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 the thickenings are not removed on them, then they need to be cut off. Then put the minced meat on them and roll up an 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 small cauldron. Sprinkle with fried onions and cover with meat broth. Vegetable broth can also be used. It will be delicious too.

7. Bring to a boil. Reduce 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 tender.

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

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

9. Serve with sour cream sauce from a frying pan and garnish with herbs.

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

Beef cabbage rolls in German

In Germany, this dish is also prepared, and minced meat can be wrapped not only in white cabbage leaves. Savoy cabbage can be used for this. Well, this is so, for example, you can cook this German dish with cabbage that is familiar to us.

We need:

• ground beef - 500 gr
• forks cabbage - 1.5 kg (white or savoy cabbage)
• water - 0.5 cups
• grated nutmeg - a pinch
• ground black pepper - 0.5 tsp
• ghee - 100 gr (or vegetable, or butter)
• flour - 1 tbsp. 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 with cabbage rolls in German, boil potatoes.

Preparation:

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

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

Water in the minced meat is needed to make the filling less dense, and more tender and juicy. A little water should almost always be added to ground beef.

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

4. Place sausage-shaped filling on each sheet and wrap 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 skillet with high sides or in an ovenproof baking dish. Fill it halfway with hot water. Salt to taste.

7. Preheat the oven to 180 degrees.

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

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

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

11. Serve with cooked sauce and garnish with herbs.

12. Eat with pleasure!

Serve with boiled potatoes if desired.

Romanian sarmale with pork and smoked meat

A very interesting recipe for stuffed cabbage, which is prepared in Romania. So let's see how to prepare them.

We need:

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

Preparation:

1. In a large saucepan, bring the water to a boil; you will need a little less than half of the saucepan. Put cabbage forks in boiling salted water and cook for 10 minutes. After half of 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 remove the head of cabbage from the water and let it drain and cool.

3. Disassemble the head of cabbage into leaves and cut off the thickenings at the base of the leaf, or slightly beat them off 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 the lumps with a spatula. Add a glass of hot water, salt and pepper.

6. Then add rice, stir and cook everything together until all the liquid is absorbed, that is about 10 minutes. During this time, the rice will reach a semi-cooked state.

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

8. From smoked pork ribs, cut the meat and cut it into medium-sized pieces. Stir in sauerkraut. Or do not stir, 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. Sarmale is usually served with hominy - corn porridge.

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

Cabbage rolls with meat and rice in a pan

We need:

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

Preparation:

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 whole head of cabbage must be put in boiling water. Cook it for 10 minutes, and if the cabbage is very dense and the leaves are tough, then leave it in boiling water for another 10 minutes.

Remove the tough vein from the leaves.

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

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

6. Put stuffed cabbage rolls 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!

Here's 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 stuffed cabbage rolls are prepared from grape leaves. It is not difficult to buy them now. The 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 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
• onions - 2 pieces
• carrots - 1 pc
• parsley root - 1 pc
• tomato - 4 pieces
• ghee - 2 tbsp spoons
• salt, pepper - to taste
• fresh herbs

Preparation:

1. When preparing meals from corn grits, it should be pre-soaked. Typically, the soak time is at least 3 to 4 hours. Or the cereal is soaked overnight.

To soak, you just need to fill 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 water remains in the porridge, it must be drained, and the porridge must be cooled.

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

4. Add finely diced carrots and parsley root. You can cut them into small strips. Fry with the onion, stirring occasionally for 5 minutes. Then remove from heat and let cool.

5. Grind the meat through a meat grinder through a large wire rack, or cut into very small cubes. Season with salt and pepper.

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

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

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

If you use canned grape leaves, then you no longer need to scald them. And the existing thickenings must be cut off.

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

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

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

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

Sarma with meat and rice in grape leaves

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

We need:

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

Preparation:

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

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

3. Peel the onion and cut into small cubes. Finely chop the 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. Season with salt and pepper to taste and mix everything thoroughly, while 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, they should be doused 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 on the prepared leaves on a tablespoon, you can with a slide, minced meat and roll up an envelope.

7. Prepare a thick-walled mold, 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 and cook for 1 hour until the dish is ready.

9. You can serve sarma with sour cream.

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

Cabbage rolls with fish under white wine sauce

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

We need:

• fish fillet without skin and bones - 500 gr
• cabbage forks - 1 - 1.5 kg
• egg - 3 pieces
• 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.

Preparation:

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 protein to minced fish. Gradually pour in the cream, while the minced meat must be stirred continuously to get a homogeneous mass.

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

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

5. Grease a frying pan with oil and put stuffed cabbage in it with the seam down. Pour with 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 all the sauce, whisk lightly.

8. Heat the sauce slightly, but do not bring it to a boil. Taste salt, add it and black pepper if necessary.

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

10. Eat with pleasure.

Recipe with stuffed vegetables and egg

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

We need:

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

Preparation:

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

Stuffed cabbage rolls are very tasty and tender if the leaves are simmered in hot milk.

From each sheet, cut off a coarse vein in the form of a thickening at the base of the sheet. If the cabbage is old, and the cabbage leaf is still thick at the cut point, you can slightly beat it 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 brown.

3. Add carrots and parsley, 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 turnips. Add salt and pepper to taste.

5. Stuff the cabbage leaves with a mixture of vegetables and eggs. You can fold them in the form of an envelope or a thinner "tube" to diversify the usual look.

6. Place in a baking dish. Pour milk with the remaining cabbage leaves boiled in it, if used. If you let the leaves in water, then add a glass or one and a half water.

7. Top with sour cream.

8. Preheat the oven to 180 degrees. Simmer cabbage rolls in the oven until cabbage is cooked. 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 with the resulting sauce of sour cream and milk or water. Decorate with a sprig of herbs or chop and sprinkle on top.

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

Cabbage rolls in the microwave

We need:

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

Preparation:

1. Put the cabbage leaves in a microwave oven, pour in 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 by pouring boiling water over them, and then rinse with cold water. Then cut into small cubes.

3. Prepare the veggie mince. To do this, mix the rice with the cereal. Add chopped tomatoes and onions, season with salt and pepper to taste.

4. Beat the egg with a fork and stir in the minced meat. Stir everything until smooth.

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

6. Put the finished products in a microwave oven, pour in the broth. Cover and cook in 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. The result is a good selection, according to which you can choose a recipe for every taste.

Several ways to wrap stuffed cabbage

I would like to dwell in more detail on the fact that there are several ways to wrap stuffed 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 rolls with open edges.

By the way, the 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 probably so many do!

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

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

Bon Appetit!

Cabbage rolls are a traditional Eastern European dish, perfect for both a casual family dinner and a chic holiday table. It is made from cabbage or grape leaves, which are wrapped in a wide variety of fillings. But their most common variant turned out to be stuffed cabbage rolls with meat and rice, supplemented with white cabbage vegetables.

To make the dish tasty and appetizing in appearance, you should be very careful in the selection of products for it. This is especially true for cabbage.

A miniature head of cabbage is ideal for stuffed cabbage, the leaves of which do not fit too tightly to each other.

Regardless of the recipe chosen, it is very important to properly prepare the cabbage for the further formation of cabbage rolls.

For this:

• The stump is separated from the head of cabbage (carefully using a sharp knife);
• The vegetable is immersed in boiling water and after five minutes is removed from the heat along with the pan;
• Cabbage is kept in a container with water until it cools completely;
• The head of cabbage is disassembled into individual leaves.

If the leaf stalks are too hard and thick, they need to be crushed well. The easiest way to do this is with a meat hammer.

An obligatory component of this dish is a variety of spices. For example, dried oregano, bay leaves, basil, and black pepper. This list can be changed and supplemented according to your own taste.

Minced meat is an important part of stuffed cabbage. Therefore, it is necessary to cook it tasty and properly. There are two main options for the meat component for the filling.

The first is made from chicken fillet. It is also worth taking a small amount of skin for the minced meat so that it does not turn out to be too bland. But salt and spices should not be added to this product. The fillet, together with the skin, is twisted through a meat grinder or chopped with a blender. Alternatively, you can add 1 small white onion to the mixture. For 6 chicken fillets, 2 skins will be enough.

The second option is made from pork and beef in equal quantities. It is best to choose the flesh from the shoulder blades, sirloin, brisket and neck. If very fatty pork is used for the preparation of minced meat, then beef, on the contrary, can be lean. Onions in this version of minced meat for cabbage rolls with rice should not be added during chopping.

Cabbage rolls with meat and rice - a classic recipe

The classic recipe is the simplest and most affordable. It will appeal to both children and adults. The main thing is not to spare your favorite spices. In addition to seasonings in the form of black ground pepper and bay leaves, the following ingredients are added to the dish: 1.5 kg. cabbage, 1 kg. minced meat, 2 pcs. onions and carrots, 1 chicken egg, 3 tbsp. tablespoons of tomato paste or ketchup without additives, 200 gr. fatty sour cream.

As for spices, the easiest way is to buy a ready-made mixture "For cabbage rolls" or find the ideal combinations for yourself by experimenting.

Step-by-step cooking steps:

1. Rice is boiled until half cooked in unsalted water.
2. Carrots and onions are finely chopped and fried until golden brown in any vegetable oil.
3. Semi-cooked chilled rice is mixed with vegetables, minced meat, raw egg, salt and spices.
4. The filling is laid out on a pre-prepared cabbage leaf, after which the latter is folded up in a neat envelope.
5. It remains to take care of the sauce: sour cream is diluted with water and mixed with tomato paste, seasoned with spices, after which bay leaves are added to it.
6. The mixture is boiled for 5-7 minutes, then it is poured into a saucepan, into which cabbage rolls are also neatly stacked. Cabbage envelopes should be completely covered with sauce.

The cooking time for cabbage rolls may vary depending on the type of cabbage. But on average, the dish needs to be stewed from 40 to 90 minutes. Serve it to the table after sprinkling with finely chopped fresh herbs.

Oven stuffed cabbage recipe

Few of the housewives know that cabbage rolls can be cooked in the oven. This method turns out to be faster, and, in addition, allows products to maximize their benefits, rich taste and reduce calorie content. Baking cabbage rolls should be chosen if the dish is planned to be served on the festive table. Minced chicken meat (1 kg) is perfect for this version of the popular discussed treat. In addition to him, you will need to prepare 1 medium head of cabbage, 300 gr. champignons, a couple of onions and the same amount of carrots, 300 gr. rice, 2 eggs, 500 ml. heavy cream (at least 20%), 3-4 cloves of garlic (can be replaced with a granular product), 2 tbsp. tomato paste, spices, salt.

1. Rice is boiled in plenty of water until tender.
2. Chopped white onions, garlic, carrots and mushrooms chopped into pieces are thoroughly fried in a pan in any vegetable oil with spices.
3. When all the ingredients are prepared, you can add vegetables, meat and mushrooms to the rice, salt and pepper them, and then put the stuffing for cabbage rolls on a cabbage leaf, folding it in an envelope.
4. It remains to carefully lay out the future treats on a deep baking sheet carefully greased with oil or fat or in any convenient form. Top them with a mixture of heavy cream and tomato paste. If you use granulated garlic, then you can add it to the dish just at this stage.

Cabbage rolls are cooked in an oven preheated to 180 degrees for at least 40 minutes. You can serve them to the table after decorating with herbs, as well as slices of fresh or canned vegetables (tomatoes, cucumbers, bell peppers).

Cabbage rolls with meat and rice in a slow cooker

This recipe will allow every housewife to significantly save time spent in the kitchen. A woman will be able to boldly do other things without worrying about whether the dish set on the fire is on fire. In addition, stuffed cabbage rolls in a multicooker always turn out to be very soft and tender. To prepare them, you need to take 1 head of cabbage, 500 gr. minced meat, 250 gr. white rice, 1 carrot, 3-4 garlic cloves, 100 gr. sour cream and 50 gr. tomato paste.

1. Water is poured into the bowl of the appliance, salt is added, and then rice. In the "Steam cooking" mode, you need to set the time 2 times shorter than the standard time, so that the cereal is half-cooked.
2. After the rice, the container is rinsed, grated carrots and chopped garlic are placed in it. In the "Fry" mode, vegetables are cooked until soft.
3. Now the carrots, garlic, rice and minced meat are thoroughly mixed, tomato paste, salt and spices are added to them. The filling is laid out on prepared cabbage leaves, which must be rolled up into envelopes.

It is in the pan that the hostesses cook cabbage rolls most often. To add originality to this dish, it is worth complementing it with an unusual filling of homemade sour cream (200 g) and flour (2 tablespoons). In addition to these ingredients, you will need to take the following: 1 kg. white cabbage, 400 gr. minced meat, 100 gr. white rice, onions and carrots in equal quantities (2 pcs.), spices, salt, oil.

1. Rice is boiled until half cooked in salted water.
2. Chopped carrots and onions are fried in vegetable oil (you can even take olive or walnut oil).
3. The finished ingredients are mixed with raw minced meat and the filling is wrapped in cabbage leaves.
4. Cabbage rolls are fried in a pan on both sides until golden brown.
5. Now, similar actions are performed with flour. It is fried until golden brown, filled with sour cream and water.
6. As soon as the filling thickens, cabbage rolls are laid in it and left over low heat for about 20 minutes.

As noted above, thick homemade sour cream is best suited for such a recipe. Then the dish will turn out to be especially satisfying and tasty.

Ukraine is considered the homeland of cabbage rolls, although similar traditions of wrapping stuffing in a wrapper are found in other cuisines of the world. A combination of minced meat with rice is most often used as a filling. Delicious stuffed cabbage rolls with buckwheat and minced meat, mushrooms and just vegetables.

In general, the cooking process is lengthy and includes several stages: you need to prepare the filling separately, remove the cabbage leaves, form the cabbage rolls, and then stew them in the sauce. So you have to be patient and have a well-written recipe, although cabbage rolls are truly worthy of this!

Choosing cabbage for stuffed cabbage

White cabbage, Savoy cabbage, Peking cabbage - all these types of cabbage are suitable for making stuffed cabbage. But a head of white cabbage is still considered a classic, and you can use both young and old ones. In the first case, the stuffed cabbage rolls are especially tender, and the preparation of the leaves is much easier, they fold perfectly and keep their shape.

It is advisable to take the size of the head of cabbage not very large, otherwise the cabbage rolls will turn out to be too large. But a small head will not work either, because it will be inconvenient to wrap the filling in the leaves. The optimal size is a medium dense head of cabbage, weighing 500-600 grams.

What kind of meat is suitable for minced meat?

In order for the filling to be juicy, it is better to use pork, but not too fatty. It is advisable to cook the minced meat yourself, since lard is usually added to the store semi-finished product. A 1: 1 combination of beef and pork is also suitable. But it is better to refuse chicken, the filling will turn out not as juicy and soft as we would like.

Which rice is better for stuffed cabbage?

Both round and long grain rice will do. If you want the filling to be crumbly, take steamed rice - the corresponding mark is always on the package. If you prefer a denser "cutlet" inside, then use the so-called sushi rice. Crushed rice is categorically not suitable for cabbage rolls - the filling will turn out to be too liquid, during cooking it will turn into porridge, practically does not absorb the aroma of meat and sauce.

Whichever rice you choose, you must first boil it until half cooked. Raw groats will absorb all the meat juice, so the filling will be too dry. If you take fully cooked rice, then when stewing it will completely boil down, turning into a mushy mass.

Optimal ratio of meat and rice

In ideal cabbage rolls, the ratio of minced meat and rice should be 70% to 30%, respectively. In this case, the dish will have a pronounced meat flavor.

Ingredients

• cabbage 600 g
• rice 150 g
• pork 500 g
• salt 1-2 tsp
• a mixture of ground peppers 2 chips.
• water 2 l
• vegetable oil 2 tbsp. l.
• onions 2 pcs.
• carrots 1 pc.
• wheat flour 1.5 tbsp. l.
• tomato 1 pc.
• tomato paste 1.5 tbsp. l.
• 15% sour cream 4 tbsp. l.

How to cook cabbage rolls with rice and meat

1. 
   To prepare the filling, we need rice, cooked until half cooked. To do this, pour 1 liter of water into a saucepan, bring it to a boil and add 0.5 tsp. salt. We wash the rice in cold water and put it in boiling water. Cook for 5 minutes until half cooked, then put it back on a sieve and rinse with cold water - this will remove excess starch and the filling will be more crumbly.
2. 
   Peel the large onion and divide it into 6-8 parts. Cut the pork into small pieces, as far as possible remove all the tendons and films.
3. 
   We pass the meat together with the onion twice through the large grill of the meat grinder. Combine the resulting minced meat with boiled rice.
4. 
   Add 0.5 tsp. salt, 2 chips. a mixture of ground peppers and 0.5 tbsp. cold water (it will instantly be absorbed and give special juiciness to the filling). Mix thoroughly and send the bowl to the refrigerator for 30 minutes.
5. 
   In the meantime, we are engaged in cabbage. We clean the top crushed and damaged leaves from the head. Carefully cut out the stump with a sharp knife.
6. 
   Pour water (about half) into a large saucepan and bring it to a boil. Add a little salt to the boiling water and carefully, so as not to burn yourself, dip a head of cabbage into it. It is advisable that the water completely covers the leaves. Boil for 2 minutes, carefully remove the top sheets and return the cabbage to the pot. If the cabbage is old, boil it for longer - 4 minutes.
7. 
   We repeat the procedure until all the cabbage leaves are removed. It is important not to digest them and not burn yourself, "undressing" the head of cabbage. The most convenient way to remove cabbage from boiling water is to put it on a fork with a long handle.
8. 
   If the cabbage is old, cut off the hard area-triangle at the stump of the removed leaves and slightly beat off the leaves. Young cabbage is very tender, so we skip this step and immediately proceed to the formation of cabbage rolls. Scoop up a little minced meat, form a cutlet from it and spread it in the center of the sheet.
9. 
   We fold the sheet with an envelope or a tube so that the filling is inside. A medium-sized head of cabbage will make 20-25 pieces. We put them tightly in a saucepan with a thick bottom.
10. 
    For the sauce, sauté the onions in vegetable oil. Add flour and fry it for 1 minute. Pour in 1 liter of water and stir well so that there are no lumps. Add coarsely chopped carrots, salt and pepper. Simmer under the lid until the carrots are soft, then add the grated tomato (without skin), tomato paste and sour cream. Let it boil for 5 minutes and remove from heat.
11. 
    Fill the cabbage rolls with the resulting sauce (if necessary, add some more water if the liquid does not completely cover them) and simmer over low heat for 40 minutes. If the cabbage is old, the cooking time should be increased to 1 hour.

Serve hot stuffed cabbage rolls with rice and meat, seasoned with sour cream or sauce.

The dish "cabbage rolls" appeared in Russia not so long ago, in the 18-19 centuries. At this time, French cuisine has a special influence on Russia. So, a dish of pigeons, whole baked on a wire rack, is becoming very popular. This dish was called so simply and was called - "pigeons". Later they began to cook "false pigeons" - these were cabbage leaves filled with minced meat.

But in Turkey, the possible homeland of cabbage rolls, our cabbage rolls are called sarma (from the verb sarmak, which means to wrap), and they are very similar to dolma - grape leaves filled with meat and rice. However, leaving the Islamic country, cabbage rolls have changed dramatically: instead of lamb, they began to put pork, buckwheat often replaced rice, and grape leaves were replaced by cabbage leaves.

They enjoy such delicious food in modern Greece. Only cabbage rolls are called "cabbage dolma", as if confirming that the Turks were the first inventors of this dish. However, this delicacy was invented in China 2000 years ago. This is the story of a clumsy scientist who fell into a river where predatory fish were found. The pupils of the teacher were very afraid for him (so that the predatory fish would not eat him) and figured out what to do. One young man wrapped rice in cabbage leaves and threw it into the water. The young man who was standing nearby decided to try a new dish himself, which turned out to be unexpectedly tasty.

There is only one conclusion from the above: at different times and on different continents, a simple culinary solution appeared - to wrap minced meat in a large sheet or put in some vegetable (later it became known as stuffing) and a bit of boiled grain. This dish is called differently, but the essence is always the same.

Raw minced meat is put in classic cabbage rolls, and we offer you a recipe for cabbage rolls with boiled meat and rice.

To make stuffed cabbage rolls with boiled meat and rice, you will need:

white cabbage - 250 g
meat (to your taste) - 100 g
rice - 20 g
carrots - 30 g
rutabaga - 30 g
wheat flour - 5 g
parsley - 5 g
sour cream - 30 g
butter - 10 g
vegetable broth - 75 g

1. Rinse the cabbage thoroughly. Cut the stalk and boil it whole in boiling, salted water. But not until tender - cook until the leaves are soft. Remove the cabbage from the water and disassemble it into separate leaves. Tip: to make the cabbage rolls more tender and tasty, you need to carefully cut the stem and try not to damage the cabbage leaf itself.
2. Rinse carrots, peel and cut into cubes (medium size).
3. Rinse the trousers and cut into small cubes.
4. Combine carrots and rutabagas and simmer for 15-20 minutes with butter in a little water.
5. Rinse the meat, boil and mince.
6. Boil the rice.
7.Greens finely chop.
8. Combine minced meat with vegetables, rice and herbs. Mix well and divide into 3 parts.