Cabbage rolls with meat and rice are very popular, satisfying and tasty dish, with some variations of ingredients and constituents of products, is found in the cooking of many peoples of the world. For example, dolma from grape leaves immediately comes to mind ... Today we will cook the most ordinary stuffed cabbage rolls in cabbage leaves, on the stove, in a saucepan.

Many, although they love cabbage rolls, rarely cook this dish and the reason is trivial - lack of time or simple reluctance, because the cooking process is quite laborious and time-consuming. In addition, the most important thing that stops you is the need to cook and disassemble the cabbage leaves.

But nowadays, household appliances come to the rescue, which is in every home, for example, a microwave oven. Today we will use the microwave to steam the cabbage leaves. Only recently I learned about this method of steaming cabbage leaves, tested it on my own experience and made sure how easy it is to cook cabbage rolls now - I prepared a hefty saucepan and did not even notice, just kidding.)))

It is more preferable if the minced meat is prepared independently, but you can also purchase a ready-made store. Use whatever meat you like or have available - pork, beef, chicken, turkey, etc. or mix several types of meat. But if the meat is too lean, I advise you to add a little lard to the minced meat - then ready meal will not feel dry.

It will be better if you add greens, sauces, roasts to the ready-made minced meat and to the broth for stewing cabbage rolls, those to which you are accustomed or completely new. Here you can experiment a lot, but, of course, within reason. If you don't want to mess with all this, you can do without any additives, it will be delicious, but still I advise you to make every effort - then the return on the finished dish will be an order of magnitude higher. So, how to cook stuffed cabbage rolls recipe with photos step by step ...

Ingredients

• meat or ready-made minced meat(1 kg)
• white cabbage (medium forks)
• rice (150-200 g)
• tomato sauce, or tomato paste or ketchup (100 g)
• sour cream or mayonnaise (2 tbsp / l)
• bell pepper (1/2 pc.) - optional
• greens
• salt pepper
• vegetable oil - for frying

How to cook stuffed cabbage

Preparing the cabbage

1. Remove and discard some of the top cabbage leaves, they usually have some damage after storage. Cut out the stalk and put the cabbage head in the microwave, on a plate that is available in any microwave oven, cut the stump down. We turn on the microwave oven at full power - 8-10 minutes. I put on 10, since my cabbage for stuffed cabbage is quite dense, white cabbage.

Cook rice

2. While the cabbage is steaming, rinse and set the rice to cook until it is half done, do not forget to add salt. We boil the rice so that it does not absorb all the juice from the meat during the stewing of cabbage rolls, then the filling and the finished dish can turn out to be dry. After the rice is lightly boiled, drain it through a colander and leave to drain, I rinse the rice in cold water so that it cools down and can be used immediately.

We disassemble cabbage into leaves

3. In the meantime, the microwave oven has finished its work, carefully, so as not to burn yourself, we take out the cabbage head with a towel. What we see - as expected - the top leaves of the cabbage have become soft and elastic, easily separated from the cabbage head, if this is not the case - put the cabbage head in the microwave for a couple of minutes, so by trial you will find out how long your microwave takes ovens for steaming cabbage and in the future you will adhere to this figure. How to cook cabbage rolls recipe with photos.

We remove all the soft cabbage leaves for cabbage rolls, when we notice that the cabbage leaves have gone harder - we repeat the procedure with microwave oven and cabbage until we remove the right amount... It turns out very conveniently - no boiling water and fears of scalding when you cook cabbage in water, no excess moisture in cabbage leaves and cabbage rolls, cabbage leaves are elastic and flexible, do not fall apart, as happens if you digest cabbage - just wonderful.

By the way, the remaining steamed cabbage should not be thrown away. I cut it, put it in a bag and put it in the freezer. I use it for cooking other dishes - for cooking borscht, cabbage soup, just for stewing cabbage with something. How to cook stuffed cabbage rolls recipe with photos step by step.

Cooking minced meat for stuffed cabbage

4. Rice and cabbage leaves for cabbage rolls are ready, let's prepare minced meat. Today I have low-fat pork, so I add a little lard to the minced meat, about 100 g. Cut the meat and lard for minced meat into small pieces, let them pass through a meat grinder. Finely chop the greens, dice the Bulgarian pepper, put in the minced meat. Add there tomato sauce 1 tbsp / l and sour cream, or mayonnaise, salt and pepper, mix. Add rice, mix very thoroughly, minced meat is ready. Recipe with photo.

We wrap stuffed cabbage

5. Well, everything is ready, it's time to deal directly with the wrapping of stuffed cabbage rolls. There are usually thickenings on cabbage, they need to be carefully cut with a knife, if in spite of all the cabbage leaf for cabbage rolls does not bend well, you can slightly beat it off with a hammer. How to cook stuffed cabbage rolls recipe with photos step by step.

I make stuffed cabbage rolls large, do not cut cabbage leaves, but wrap minced meat with rice in cabbage leaves of the sizes that are available. We take a cabbage leaf, put ready-made minced meat with rice on it, depending on the size of the sheet - usually one or two tablespoons of minced meat, wrap the stuffed cabbage with an envelope.

So that the stuffed cabbage rolls do not fall apart, I wrap it lightly with threads - the most common cotton, when you serve - do not forget to take them off. It is not necessary to tie the threads - it is easier to remove them - pulled - the thread is unwound. I used to cook stuffed cabbage rolls without wrapping them - they held, of course, not bad, but if there are a lot of them, in large saucepan, there were cases that the cabbage leaves untwisted and everything fell out.

Frying cabbage rolls

6. Next, the cabbage rolls should be fried, I fry them necessarily - it will turn out much tastier, the fact is that when cabbage is fried, its caramelization occurs, which adds a peculiar pleasant taste and unrepeatable aroma... Pour oil into the pan, heat it slightly and spread the cabbage rolls, I advise you not to heat the pan, namely, heat it a little with oil - because they splash heavily during frying.

After placing the cabbage rolls in the pan, be sure to close the lid tightly, fry over medium heat until the bottom of the cabbage rolls is browned, about three to four minutes. Then turn off the pan, wait until they stop crackling, open the lid - turn it over, cover it - turn on the gas again, fry it on the other side. Stuffed cabbage recipe with photo.

Stewing stuffed cabbage

7. After frying cabbage rolls, put them in a comfortable deep saucepan, each layer - salt and pepper, add tomato sauce and greens. When everything has been fried and put in a saucepan, fill it with water, but not to the very top of the pan, but so that there is room left, bring it to a boil, reduce the heat to low, cover the pan with cabbage rolls with a lid and leave to simmer for 40-45 minutes. I advise you to turn the top duckies after 20 minutes of stewing so that the cabbage in them is evenly stewed and soft.

Cabbage rolls with minced meat and rice are a delicious meat dish, both for a festive and everyday table... But many do not know how to cook cabbage rolls correctly and tasty, it seems like a difficult task, but in fact everything is very simple, and the range of products is not that big, so why not cook delicious cabbage rolls this weekend? So let's find out already how to make cabbage stuffed cabbage with minced meat and rice.

Delicious cabbage rolls - recipe for cooking in a saucepan

Required Ingredients:

• minced pork and beef - 1 kg;
• half a glass of rice (preferably round);
• head of cabbage;
• carrots - 1 pc;
• onions - 1pc;
• vegetable oil;
• 1 tablespoon tomato paste or ketchup
• salt, pepper, spices.

How to cook fresh cabbage stuffed cabbage with minced meat

1. We buy minced pork or twist it yourself.

2. We wash the rice and fill it cold water... Add some salt to the water and put it on the stove. Cook rice until half cooked.

3. When the rice is cooked until half cooked, drain the water in which it was cooked into a separate container. We wash the rice itself under cold water, transfer it to a colander and leave the water to drain.

4. Add rice to minced meat, add salt, pepper and other spices here, mix everything thoroughly.

5.In a large pot pour water, add some salt and put it on the stove to boil. If you have a large enough saucepan, you can put a whole fork of cabbage in it. Let it boil and remove the pan from the heat, take out the cabbage on a plate to cool.

6. Then, when the cabbage has cooled down a little, cut it into leaves.

If you don't have a saucepan large enough to hold a whole forks, you can first cut the cabbage into leaves, and then place the cabbage leaves in boiling water. As soon as the water with cabbage leaves boils, remove the pan from the heat. We take the leaves out of the water and leave so that the water is glass, and the leaves themselves cool down a little.

7. Put a cabbage leaf on the table, put a spoonful of filling (minced meat with rice) on it. We twist the stuffed cabbage rolls so that all the edges are closed and the minced meat does not fall out.

8. Pour oil into a frying pan and put it on the stove to heat up.

9. Put our stuffed cabbage rolls into a preheated pan and fry them on both sides.

10. Transfer all the fried cabbage rolls to a deep saucepan.

11. In ANOTHER frying pan, pass vegetables (pre-peeled and washed, finely chopped onions and carrots grated on a coarse grater) and tomato paste... Here I add mine, which thanks to bell pepper gives the dish summer scent... When the vegetables are a little fried, pour the rice water over them. We boil everything for 1 minute and pour stuffed cabbage rolls with this mixture in a saucepan.

If the cabbage rolls are not completely covered, then add boiled water.

12. We put the saucepan with cabbage rolls on the fire. When the cabbage rolls boil, make the fire on the smallest, taste for salt (add salt if necessary), add Bay leaf and simmer under a closed lid for half an hour.

13. The most delicious cabbage rolls are ready! You can sprinkle them with herbs and invite everyone to the table! Bon Appetit!

Cabbage rolls - delicious second a dish borrowed from the Tatar and Turkish cuisine... The Belarusian and Lithuanian chefs simply changed the eastern dolma in their own way, replacing minced mutton with pork, and grape leaves- for cabbage. And we got such weighty and fleshy meatballs in cabbage leaves. The dish is quite hearty and tasty, due to which it has taken root in Ukrainian, Russian, and Belarusian cuisines. And like everyone's pretty old popular dishes, stuffed cabbage has also accumulated a lot of recipes today. I will tell you the recipe for stuffed cabbage, how they were always prepared in my family. This is a recipe without any innovations, and is the closest to the classic. Cabbage leaves are tender and easy to bite, and the filling is always juicy and aromatic.

Another thing I like about this dish is that rolled cabbage rolls can be stored in the freezer for a couple of months. I wanted cabbage rolls - I took out ready-made rolled semi-finished products and quickly extinguished them.

Ingredients:

• 1 big head of cabbage cabbage;
• 0.5 kg minced meat (pork + beef);
• 0.5 tbsp. rice;
• 1 large onion;
• 1 carrot;
• 1 tbsp tomato paste;
• 2-3 cloves of garlic;
• some parsley;
• 1 tbsp vegetable oil;
• salt and pepper to taste.

for filling:

• 3 tbsp tomato paste;
• 3 tbsp sour cream.

for sour cream sauce for cabbage rolls:

• 200 ml sour cream;
• 1-2 small cloves of garlic;
• parsley.

Recipe for stuffed cabbage, minced meat and rice

1. As a rule, the top leaves of cabbage are dirty and defective. We remove them, and wash the cabbage. Put the head of cabbage in a large saucepan and draw in water. We put on fire.

2. When the water boils, let the cabbage boil for about 3 minutes and turn the cabbage over so that the leaves are steamed evenly. The cabbage leaves should be flexible, but not overly soft or loose their texture.

3. Take the head of cabbage out of the water onto a large plate. In order for the cabbage to cool faster, immerse the head of cabbage under cold running water for a minute. Then carefully cut off the cabbage leaf from the base of the head with a knife and remove. We do this with all the sheets until they are well separated from the head of cabbage. As soon as you get to the hard-to-peel and hard, non-boiled sheets, immerse the head of cabbage in a pot of water again and boil for 3 minutes.

4. And again we disassemble the head of cabbage into leaves. When small and crooked leaves remain on the head of cabbage, we remove it to the side, we will no longer need it. So that the product does not disappear, you can prepare stewed cabbage from the leftovers, although it will turn out for 2-3 servings. We also put the cabbage leaves aside, but for now we will deal with other ingredients for cabbage rolls.

5. Rice thoroughly rinse 5-6 times until the water becomes clear.

6. Boil rice until half cooked. We immerse the rice in a saucepan, fill it with water so that it slightly covers it and bring to a boil. Remove from heat and leave in this form, do not cover with a lid. The fact is that if the rice is not boiled, then it will absorb all the juice from the minced meat and the stuffing of the stuffing will be dryish. And if you boil the rice until cooked, then in the process of stewing stuffed cabbage, the rice in the filling will turn into porridge.

7. Chop the carrots, onions and parsley very finely. If you want, you can grate the carrots. We put everything in a deep bowl.

8. Put the minced meat here, squeeze out the garlic, add the tomato paste, salt and pepper. We mix.

9. Add rice.

10. Mix everything well.

11. Put the cabbage leaf on a board or large flat plate with the inside facing you. We collect 2 tablespoons of minced meat and form a cutlet with our hands. We spread it on a cabbage leaf.

12. We fold the cabbage roll, first bending the side parts, and then tucking the lower part of the cabbage leaf. We put stuffed cabbage rolls on a plate.

13. Preparing the filling for stuffed cabbage rolls. Mix in a bowl 2 cups of water, 3 tbsp. sour cream and 3 tbsp. tomato paste.

14. Grease the pan vegetable oil and put stuffed cabbage in it. Now by classic recipe cabbage rolls need to be fried on both sides. But I never do this, because I love these more diet cabbage rolls, which you can feed the kids.

15. Pour our sour cream-tomato dressing on top. Cabbage rolls should practically swim in it. If there is not enough liquid, add more water on top.

16. Cover and simmer over low heat for 1.5 hours. At the end, most of the liquid should evaporate, but the cabbage rolls should remain in a small amount of thickened sauce. If the liquid evaporates too quickly during the cooking process, then add more water. Ready cabbage rolls remove from heat, cover with a lid and let them brew for another 15 minutes.

If you need to speed up the process, then first simmer the cabbage rolls over medium or high heat for 20 minutes, without covering them with a lid. The main thing is that the sauce does not splatter all over the kitchen. Then we cover the cabbage rolls with a lid and put them in an oven preheated to 200 degrees for 30 minutes.

17. In the meantime, prepare the sour cream sauce.

18. Squeeze the garlic into the sour cream and stir. Chop the parsley finely. Greens can be added to the sauce, or you can simply sprinkle it on the finished dish.

The most delicious stuffed cabbage and minced cabbage rolls are ready! We water them from above sour cream sauce, sprinkle with herbs and serve. Bon Appetit!

Cabbage rolls with minced meat- the dish is tender and remarkably tasty and it is almost impossible to refuse them. Preparation classic stuffed cabbage, in which the meat filling is wrapped in a sheet, is a long and painstaking process. But you can always follow a simpler path, and the result will remain almost unchanged. We offer two step-by-step recipes for stuffed cabbage rolls: classic version dishes and more simple - lazy stuffed cabbage rolls in the oven.

General principles of cooking stuffed cabbage rolls (step by step)

Preparation classic dish consists of four main steps: blanching the cabbage leaves, preparing the filling, shaping the stuffed cabbage and preparing the filling. Lazy cabbage rolls - simplified version dishes. A minimum of time is spent on the preparation of products. All you need to do is cook minced meat, boil rice, chop cabbage and mix everything. As for the classic ones, the dressing is prepared separately. The dish is baked in the oven or stewed in a slow cooker. There is a step-by-step recipe in the selection lazy cabbage rolls with minced meat for the oven, which are just as elementary prepared in a multicooker.

The main products that are required for stuffed cabbage: minced meat, cabbage, cereals.

It is advisable to cook minced meat mixed. For this purpose, you need to take pork with young beef, in equal shares... However, this is a matter of taste, you can grind one type of meat, or add, say, chicken.

Of cereals, rice is most often added to minced meat, it makes the filling crumbly. The grains are pre-sorted, then washed and boiled in slightly salted water, no more than 10 minutes. You can not bring the cereal to readiness. With further stewing, it will simply boil down into porridge. It is not recommended to add it completely raw, otherwise the filling will lose its juiciness.

Right choice rice is important. Long-grain groats are not suitable for stuffed cabbage - it will absorb a lot of minced meat juice. Some people prefer to replace rice with barley or buckwheat. Buckwheat, like rice, you must first boil it a little. Barley is boiled until tender. It is quite difficult to boil such cereals to the state of "smudging".

In addition to cereals, vegetables must be added to the meat mass: carrots and onions. They complement the filling with their own taste and make it even juicier. Vegetables are sautéed or added raw.

Cabbage rolls can be prepared from both young and late cabbage. In any case, the step-by-step recipe does not change, only the cooking time is reduced. Young cabbage comes to readiness faster. When blanching, young cabbage forks should be kept in boiling water for no more than a minute. In this case, it is advisable to add a little vinegar to boiling water, it will not allow the leaves to creep.

Pouring for cabbage rolls with meat in step-by-step recipes is prepared on the basis of tomato paste, according to the season you can add and fresh tomatoes... Soften tomato filling sour cream or mayonnaise.

Cabbage rolls are always stewed in a saucepan with a slight boil. Intense bubbling can cause the filled bundles to unfold. The oven is heated to 180 degrees and maintained at the set mode until the dish is ready. To adapt any version of stuffed cabbage rolls for a slow cooker, the sequence of actions in the step-by-step recipe is not changed, they are cooked in the "Stew" mode. Time is set, taking into account the type of cabbage and cabbage.

Classic stuffed cabbage rolls: a step-by-step recipe

By classic recipe, minced meat is wrapped in fresh cabbage leaves. Choosing the right surebet is a serious task. Heads of cabbage should be medium in size. From small ones, cabbage rolls are too small, and from large leaves, too large. Sometimes on the market you can find cabbage leaves sold by weight - a very convenient option.

Ingredients:

Two medium heads of cabbage;

A pound of pork (neck);

Beef pulp - 500 gr.;

Full glass round grain rice;

Two large onions;

Three tablespoons of thick high-quality tomato;

Lean non-aromatic oil;

Fatty mayonnaise;

Three medium-sized carrots.

Cooking method:

1. We wash the forks, remove the upper, coarse leaves from it. In the remaining upper leaves, near the stump, we cut through the compacted places. We put the forks in a spacious saucepan and pour in enough water so that it is completely covered. We temporarily take out the cabbage, and place the container on maximum heat.

2. After waiting for an intense boil, prick the cabbage from the side of the stalk onto a fork and dip it into boiling water. After boiling for two minutes, we check, raise the forks and slightly move the topmost sheet. If it separates well, remove it. We do the same with other leaves. If the leaf does not go, return the head of cabbage back to boiling water for two minutes. We do this until even leaves cease to be removed. In the process, we cut off dense veins located at the base of the leaves and on their surface, in the middle. Put the prepared cabbage in a bowl.

3. Cooking minced meat, and the first thing to start with is rice. Scatter the cereals on the table, remove the litter in the form of small stones and husks. We choose grains that are poorly sanded and damaged, with black marks. We collect the sorted rice in a saucepan and rinse thoroughly. Boil rice until half cooked. Fill the cereal with cold water, set it on high heat. After waiting for a boil, slightly lower the heat and cook the rice at low boil for about ten minutes. Then pour the entire contents of the pan into a colander, and, after rinsing, leave it so that all the moisture comes off.

4. Boiled or raw rice adding to minced meat is not recommended. Raw groats, will draw out the maximum meat juice from the minced meat, as a result of which the stuffing of stuffed cabbage rolls will turn out to be dry and tough. Rice brought to readiness, with further stewing, turns into porridge.

5. While the rice dries up, we are busy with vegetables. After peeling the onions and carrots, chop them: finely, cut the onion into slices, and coarsely cut the carrots into three, with a grater. The root vegetable gives the stuffed cabbage juiciness and therefore it is undesirable to reduce its amount. In addition to juiciness, carrots give meat filling light sweetness but if you think this is overkill, use less carrots, choose an unsweetened variety, or eliminate it altogether, and add more onions.

6. Vegetables need to be sauteed. We put on medium fire thick-walled skillet, pour one and a half tablespoons of vegetable oil into it and warm it up well. Put the carrots in hot fat. Stir often, fry until soft and put on a plate, cool. In the same frying pan in butter, pass the onion until transparent, cool it too.

7. Now it’s turn to meat. We cut off the compacted films from the pulp, rinse with running water. Chop in large pieces and twist in a meat grinder. If you practice cooking meat dishes from store semi-finished products, to save time, you can use purchased minced meat, but always of high quality.

8. Put the minced meat in a wide bowl. Add vegetables and rice that have cooled down after browning. It should be noted that the amount of rice indicated in the recipe is rather arbitrary. You can put it more or less, depending on what kind of filling you like. With a given proportion of meat, vegetables and rice, it will turn out to be more similar to vegetable. If you prefer the option with a stronger meaty taste, reduce the amount of rice by a third, or increase the recommended amount of meat by 200 grams. Season the minced meat with pepper, add a little salt and mix well.

9. The leaves are prepared, the minced meat is ready - proceed to rolling the cabbage rolls. Take the prepared cabbage leaf, put it with the inside up and turn the base towards you. We spread a little minced meat on a sheet, put the edge closest to it on it. Then we turn up the edges and roll up the sheet with the filling in the form of a tube. We spread the formed cabbage rolls in a large saucepan with a multilayer bottom. We try to lay them out not too tightly so that there is room for filling. We put the darlings with the seam down, so they will not turn around.

10. Preparing the fill. We breed tomato paste with three glasses drinking water... Add two tablespoons of mayonnaise and stir the sauce thoroughly in the tomato mixture. If necessary, add salt and carefully fill the cabbage rolls. Make sure that the level of pouring in the pan is below the top layer of cabbage rolls by about the thickness of a finger. You can supplement the sauce not with mayonnaise, but with sour cream. For a more tender tomato flavor, add half a glass of tomato juice to the filling or grind into coarse grater two small, can be overripe, tomatoes. Some culinary experts advise adding sautéed onions to the gravy.

11. We put a saucepan with cabbage rolls on the stove, bring to a boil, then, reducing the heat to almost a minimum, simmer for 60 minutes. Cooking with loose closed lid, make sure that the gravy does not run out of the pan. Cabbage rolls are considered ready when the cabbage has become soft.

12. Serving classic stuffed cabbage with minced meat, watering with sour cream or any thick sauce based on it. Sour cream can be replaced with mayonnaise.

Lazy stuffed cabbage rolls: a step-by-step recipe for the oven

A step-by-step recipe for lazy cabbage rolls with minced meat, allows you to cook favorite dish much faster. Cabbage does not require blanching, it is chopped on a grater or finely chopped, and then mixed with the meat mass.

Stuffed cabbage is not molded from minced meat, it is laid out in a form in an even layer, after which it is poured with dressing and baked. According to a step-by-step recipe, lazy cabbage rolls with minced meat can also be cooked in a multicooker bowl using the Stew program.

Ingredients:

Your choice - half a kilo of chicken or mixed minced meat;

Two medium carrots;

A glass of rice, preferably round grain;

Two onions;

800 gr. white cabbage.

To fill:

Bitter onions - 2 small heads;

Parsley root - 40 grams;

Large carrot;

Three tablespoons of vegetable oil;

60 gr. thick tomato;

A spoonful of sugar;

Fresh or dried chopped dill.

Cooking method:

1. First of all, you need to cook vegetable dressing... We clean the vegetables, wash off the remnants of dirt with water. Cut the carrots and roots into thin strips, finely chop the onion. You can use a coarse grater to chop the carrots. Put the vegetables in a frying pan with vegetable oil, cover with a lid and simmer over low heat. Stir occasionally so as not to burn. When the vegetables become soft and the roast acquires a pleasant golden hue, add the tomato. Pour 250 milliliters of cool water into the vegetables, add a little ground pepper, sugar and salt. Mix the dressing thoroughly and leave to simmer for three minutes at minimum heat. Turn off the heating, add finely chopped dill into the dressing.

2. Cooking minced meat. Requirements for meat, as for anyone homemade meals minced meat. It is advisable to take pork with beef, about equal parts... From pork, it is better to give preference to underscore. You can, of course, use other meats, such as chicken (breast). The filling in this case will turn out to be less juicy, but dietary. We wash the pulp, cut into pieces. We assemble the meat grinder and set it up for maximum grinding - we install a grate with small holes. Grind the meat and collect the minced meat in a large bowl.

3. We sort out and wash the rice, fill it with water, add a little salt. Stir well, bring to a boil, then reduce the heat and cook the cereals for 7 minutes, until half cooked. We throw it back in a colander, rinse it and leave it in it so that the remaining water drains to the maximum.

4. Peel the onion, wash the cabbage forks with water. We take a grater with large cells and grind the cabbage on it. If you are proficient in shredding, cut the cabbage into as thin, short strips as possible. Grind onions and carrots using large grater cells.

5. Mix the minced meat with rice, add chopped cabbage, carrots and onions. Add a little salt to the mixture, season with pepper and stir thoroughly.

6. Take a small refractory mold with high sides, rub the walls and bottom vegetable oil... We spread the prepared meat mass and distribute it evenly over the entire bottom of the mold. Pressing lightly with a spoon, compact meat layer over the entire surface. Pour on top vegetable filling.

7. Place the dish with the dish in the oven at the recommended 180 degrees. We cook until the first try for 55 minutes, maybe a little longer

8. A step-by-step recipe for stuffed cabbage rolls can be adapted for a multicooker. The sequence of placing the components in the bowl is the same as in the mold. Cooking time for the "Baking" option is one hour.

Tricks of cooking stuffed cabbage rolls according to step-by-step recipes - useful observations and recommendations

1. Tomato dressing with sauce or pasta, it usually tastes pungent. Add a little sugar or sour cream to soften it. Some cooks, for a milder tomato flavor, are advised to add puree from fresh tomatoes.

2. Do not overcook the rice, it may turn into porridge with prolonged stewing or baking of the main course. It is not recommended to add uncooked cereals. It will absorb most of the meat juice, and the filling will suffer - it will lose its juiciness.

3. Stir the rice into the minced meat gradually, in small portions. This will help determine the amount.

4. Any of the above step by step recipes can be used when preparing a dish in a multicooker. The cooking mode of cabbage rolls in such a device is the "Stew" program, and the duration depends on the type of cabbage rolls. Classic cabbage rolls with minced meat will take at least an hour and a half, an hour will be enough for a lazy one.

Many people like tender, juicy and hearty stuffed cabbage rolls. Minced meat with rice, wrapped in cabbage leaves, gets during stewing and baking in sauce unique taste... However, not everyone dares to make stuffed cabbage rolls with minced meat and rice at home, believing that this is difficult process... It is, of course, necessary to know the secrets of making delicious cabbage rolls, but even a novice housewife can cook them.

Cooking features

It will not be difficult to cook stuffed cabbage rolls with minced meat and rice if you read the recommendations of experienced chefs.

• It is very important to choose and prepare the right cabbage. Have early varieties leaves are usually softer and more tender. They are best suited for cabbage rolls. However, you can use and late varieties cabbage (in this case, the preparation of the leaves will take longer).
• First of all, the leaves need to be softened. To do this, the head of cabbage is first washed well, after which the stump is removed from it. Boil water in a large saucepan and dip the head of cabbage into it. Cook, checking the softness of the leaves with a fork. When the upper leaves become flexible enough, they are separated, and the head of cabbage continues to cook further until the required amount of cabbage leaves is gradually collected. To soften the leaves of young cabbage, it is enough to immerse the head of cabbage in hot water for 5 minutes.
• Autumn cabbage almost always has strong veins. The seal at the base of the leaf is cut off, the remaining veins are beaten off with the back of a knife or the side of a culinary hammer.
• Rice for stuffed cabbage is boiled until half cooked and only then mixed with minced meat. Otherwise, it will remain firm, and it will not be very pleasant to eat cabbage rolls.
• Before baking or stewing cabbage rolls with minced meat and rice, they can be fried. This will give them a special taste and allow them to better keep their shape.
• At the end of cooking, a small piece can be added to the sauce in which the cabbage rolls are stewed butter... This will give the dish a delicate flavor.

Prepare stuffed cabbage rolls with minced meat and rice different ways, and some of the nuances may depend on which method you choose.

Cabbage rolls with minced meat and rice in the oven

• cabbage - 1.5 kg;
• turkey breast fillet - 0.6 kg;
• rice groats - 100 g;
• onions - 0.3 kg;
• cabbage broth - 0.25 l;
• tomato paste - 70 g;
• sour cream - 50 g;
• vegetable oil - 50 ml;
• salt, ground pepper- taste.

Cooking method:

• Prepare the cabbage leaves by boiling the pre-washed cabbage head until soft and carefully peeling off the leaves with a fork and knife. Soft leaves beat off in places where the veins are too dense. Place them in a pile. Pour the glass of water in which the cabbage was boiled, the rest can be poured out, since a lot of cabbage broth is not required. If you have purchased young cabbage, which you do not need to cook, you can use any broth, including vegetable.
• Boil the rice in a separate saucepan. It should become soft, but not boil in time.
• Wash the turkey breast, dry it, cut into pieces and mince it.
• Peel the onions, chop them finely with a knife, or mince them with the meat.
• Combine minced turkey meat, chopped onion, rice. Season with salt and pepper, mix well.
• Put a cabbage leaf in front of you, put a couple of tablespoons of minced meat on it, stepping back a few centimeters from the edge. Fold the sheet into an envelope, sealing the stuffing inside.
• Fry the cabbage envelopes in a hot skillet in vegetable oil.
• Place the sautéed cabbage rolls in a mold.
• Mix tomato paste with sour cream, dilute with vegetable broth.
• Pour cabbage rolls with this mixture and place them in an oven preheated to 180 degrees.
• Cooking cabbage rolls with minced meat and rice at the specified temperature takes 40 minutes.

Garnish for cabbage rolls is not required. When serving them, it is enough to pour fresh sour cream over them.

Cabbage stuffed cabbage with minced meat and rice in a saucepan

• young cabbage - 1 kg;
• minced beef - 0.3 l;
• pork fat - 100 g;
• rice - 80 g;
• onions - 0.2 kg;
• carrots - 100 g;
• tomato paste - 100 g;
• sour cream - 100 ml;
• bay leaf - 3 pcs.;
• black peppercorns - 5 pcs.;
• garlic - 2 cloves;
• vegetable oil - 50 ml;
• salt, pepper mixture - to taste;
• water - 0.6 l.

Cooking method:

• Rinse the rice well, pour in half a glass of water and cook for about 10 minutes, until there is almost no liquid left at the bottom. After that, rinse the rice again.
• Peel the onion and cut into small pieces with a knife.
• Peel the carrots and grind them.
• Heat oil in a frying pan, put onion in it and fry it until golden brown.
• Add the carrots and fry the onions with them for another 5 minutes.
• Pass the garlic through a press.
• Chop finely with a knife or chop the bacon in another way. It is not forbidden to use kitchen appliances, for example, a blender, a meat grinder.
• In a large bowl, combine the minced meat, bacon, half the vegetable fry, rice, and garlic. Season with salt and pepper mixture to taste. Mix thoroughly.
• Boil water in a saucepan. Wash the cabbage and put it in boiling water for 5 minutes. Remove, dry, carefully separate the leaves.
• Wrap 2-3 tablespoons of minced meat in each sheet.
• Fry the cabbage rolls in the same pan where you cooked the frying.
• Combine sour cream with tomato paste and delayed toasted. Dilute with water in an amount of 0.5-0.6 liters.
• Put the cabbage rolls on the bottom thick-walled pan, fill with sauce, not forgetting to salt and season it. Place laurel leaves and black peppercorns in a saucepan.
• Place a saucepan with cabbage rolls on low heat and simmer for 40 minutes after the sauce has boiled.

When serving, cabbage rolls can be poured with the same sauce in which they were stewed.

Cabbage stuffed cabbage with rice and minced meat in a pan

• rice - 150 g;
• cabbage - 1 kg;
• minced meat - 0.4 kg;
• broth or water - 0.2 l;
• sour cream - 0.2 l;
• tomato juice - 0.2 l;
• vegetable oil - how much will it take;
• salt, pepper, herbs - to taste;
• tomato paste - 50 g;
• onions - 0.3 kg;
• carrots - 0.3 kg.

Cooking method:

• Boil the rice until it is soft enough.
• Cook a little in hot water cabbage (no more than 5 minutes), separate the leaves and, if necessary, beat them off.
• Remove the husk from the onion. Chop the onion with a knife.
• Peel and grate the carrots.
• Heat oil in a small skillet, fry the onion and carrots in it for 10 minutes. Set aside half. Add tomato paste to the remaining vegetables, simmer them with it for 5 minutes.
• Mix the deferred vegetables with the minced meat. Add salt and pepper, rice. Knead the minced meat.
• Place a couple of spoons of minced meat on each cabbage leaf, fold into an envelope.
• Fry cabbage rolls in a deep frying pan, dipping them in boiling oil.
• Fill in tomato juice by mixing it with grilled vegetables and broth. Simmer over low heat for 40 minutes.
• Chop greens, mix with sour cream. Pour cabbage rolls over her before serving.

The cabbage rolls according to this recipe are very tasty and appetizing, the recipe is one of the most common.

Peking cabbage stuffed cabbage with minced meat and rice in a slow cooker

• minced chicken - 1 kg;
• Chinese cabbage - 1.5 kg;
• rice - 0.2 kg;
• sour cream - 0.2 l;
• tomato sauce - 0.2 l;
• fresh dill - 50 g;
• fresh parsley - 50 g;
• carrots - 100 g;
• onions - 100 g;
• vegetable oil - 50 ml;
• salt, seasonings - to taste.

Cooking method:

• Cook the rice and mix with the minced meat. You can boil rice in a slow cooker using the "Soup" program, or in a regular saucepan.
• Finely chop the peeled onions, chop the carrots with a grater.
• Pour oil into the multicooker bowl. With the bake or fry mode on, fry the chopped vegetables for 15 minutes.
• Combine vegetables with rice and minced meat. Pepper the resulting mixture and salt it.
• Wash and dry Chinese cabbage disassembling it into leaves.
• Spreading minced meat on cabbage leaves, form cabbage rolls. Place them in the multicooker bowl.
• Mix tomato paste with sour cream, cover cabbage rolls with this mixture.
• Run the "Extinguishing" mode for 40 minutes.

After the end of the program, lay out the cabbage rolls, sprinkle with finely chopped herbs.

Cabbage rolls can be prepared with minced meat from any meat. They are especially satisfying if you add rice to the minced meat. There are several ways to prepare stuffed cabbage rolls with minced meat and rice, and they are all good in their own way.