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

Cooking features

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

• It is very important to choose and prepare cabbage correctly. In early varieties, the leaves are usually softer and more tender. They are best suited for cabbage rolls. However, late varieties of cabbage can also be used (in this case, the preparation of the leaves will be longer).
• First of all, the leaves need to be softened. To do this, the head of cabbage is first washed well, after which the stalk is removed from it. Water is boiled in a large saucepan and a head of cabbage is lowered into it. Boil, checking the softness of the leaves with a fork. When the upper leaves become flexible enough, they are separated, and the head of cabbage is continued to be boiled until the required number 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 varieties almost always have 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 cabbage rolls is boiled until half cooked and only then mixed with minced meat. Otherwise, it will remain hard, and eating cabbage rolls will not be very pleasant.
• Before baking or stewing cabbage rolls with minced meat and rice, they can be fried. This will give them a special flavor and allow them to keep their shape better.
• At the end of cooking, a small piece of butter can be added to the sauce in which cabbage rolls are stewed. This will give the dish a delicate flavor.

Cabbage rolls with minced meat and rice are prepared in different ways, and some nuances may depend on which method you have chosen.

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 - to taste.

Cooking method:

• Prepare the cabbage leaves by boiling a pre-washed head of cabbage until soft and carefully separating the leaves with a fork and knife. Beat soft leaves in places where the veins are too dense. Stack them up. Pour out a 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 purchased young cabbage, which is not necessary to cook, you can use any broth, including vegetable.
• Boil the rice in a separate pot. It should become soft, but not have time to boil.
• Wash the turkey breast, dry it, cut into pieces and pass through a meat grinder.
• Peel the onions, finely chop them with a knife or pass through a meat grinder along with the meat.
• Combine ground turkey meat, chopped onion, rice. 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 frying pan in vegetable oil.
• Put the fried cabbage rolls into the mold.
• Mix tomato paste with sour cream, dilute with vegetable broth.
• Pour the stuffed cabbage with this mixture and put them in an oven preheated to 180 degrees.
• It takes 40 minutes to cook cabbage rolls with minced meat and rice at the indicated temperature.

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

Cabbage rolls 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, a mixture of peppers - to taste;
• water - 0.6 l.

Cooking method:

• Rinse the rice well, cover with 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.
• Carrots, peeled, chop on a grater.
• Heat the oil in a frying pan, put the onion in it and fry it until golden brown.
• Add the carrots and fry the onion with it for another 5 minutes.
• Pass the garlic through a press.
• Finely chop with a knife or chop the fat in another way. It is not forbidden to use kitchen appliances, such as a blender, meat grinder.
• In a large bowl, combine the ground beef, lard, half of the fried vegetables, rice, and garlic. Add 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 roast.
• Mix sour cream with tomato paste and reserved roast. Dilute with water in an amount of 0.5-0.6 liters.
• Put the cabbage rolls on the bottom of a thick-walled pan, pour over the sauce, do not forget to salt and season it. Place laurel leaves and black peppercorns in a saucepan.
• Place the pot of stuffed cabbage over 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 rolls with rice and minced meat in a frying 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 go;
• salt, pepper, herbs - to taste;
• tomato paste - 50 g;
• onion - 0.3 kg;
• carrots - 0.3 kg.

Cooking method:

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

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

Chinese cabbage rolls with minced meat and rice in a slow cooker

• minced chicken - 1 kg;
• Beijing 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;
• onion - 100 g;
• vegetable oil - 50 ml;
• salt, seasonings - to taste.

Cooking method:

• Boil rice and mix with minced meat. You can boil rice in a slow cooker using the "Soup" program, or in a regular saucepan.
• Finely chop the peeled onion, chop the carrots with a grater.
• Pour oil into the multicooker bowl. Turning on the baking or frying mode, fry the chopped vegetables for 15 minutes.
• Mix vegetables with rice and minced meat. Pepper the resulting mass and salt it.
• Wash and dry the Beijing cabbage, dismantling it into leaves.
• Spreading minced meat on cabbage leaves, form cabbage rolls. Put them in the multicooker bowl.
• Mix the tomato paste with sour cream, cover the cabbage rolls with this mixture.
• Start 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 cooked with minced meat from any meat. They are especially satisfying if you add rice to minced meat. There are several ways to cook cabbage rolls with minced meat and rice, and they are all good in their own way.

I propose to cook cabbage rolls according to this recipe with step by step photos. Some hostesses find it very difficult to cook a dish. Follow all the preparation steps and you will be fine. It's not that hard to cook them.

Ingredients:

Cabbage- 1 head

Onion- 1 head

Minced pork - beef– 500 grams

Rice (groats)- 0.5 cup

tomato paste- 2 tbsp.

Sour cream- to submit

Sunflower oil– 70 ml

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

How to make cabbage rolls

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

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

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

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

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

6 . Back to cabbage. Cut out a central ledge from each leaf. Starting from the top of the leaf, break each into two halves. Send all waste and torn leaves to the bottom of the pan in which cabbage rolls will be boiled. Set a few cabbage leaves aside.

7 . Take a leaf in your hands, put a tablespoon of rice filling on the edge and wrap the stuffed cabbage, as you wrap bags for seeds.

8 . Close the top of the dove. Do the same with the rest of the cabbage leaves. Stir the filling each time, as all the delicious juices are at the bottom of the basin.

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

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

Cabbage rolls according to a delicious recipe are ready

Enjoy your meal!

The history of the appearance of the dish

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

According to other sources, this dish originated from Turkey. Only the Turks did not use cabbage, but grape leaves. They called it sarma. The same is in Georgian cuisine, but it is called dolma. Departing from the oriental table to the Russian one, cabbage rolls acquired new qualities. Cabbage leaves were used instead of grape leaves. Lamb was replaced by pork, and buckwheat by rice.

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

Secrets of cooking cabbage rolls

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

Stuffed cabbage should be made small. Rice is better to take round. Choose a round-shaped head with smooth leaves

The taste of cabbage rolls is more pronounced after they are infused, so you do not need to eat them immediately after cooking.

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

Advice from Scandinavian hostesses! The dish will turn out tastier if, before putting it in the oven, put butter on each cabbage roll.

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

Stuffed cabbage recipe in a slow cooker

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

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

Ingredients

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

- 250 g of rice;

- one bulb;

- White cabbage.

For gravy:

- one medium carrot and onion;

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

- salt, spices to taste.

Cooking

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

Let's move on to mince. It is necessary to mix the minced meat with slightly boiled or raw rice, chopped onions and spices.

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

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

Stuffed cabbage recipe in the oven

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

- cabbage;

- rice - half a glass;

- minced meat - half a kilo;

- onion and spices.

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

Cabbage should be with juicy and thin sheets. The very first sheets are removed. Then boil the cabbage in a saucepan with water for five minutes on one side and three minutes on the other. It is necessary to get rid of the central veins on the leaves.

The filling is minced meat with rice. Groats are first boiled until half cooked, if the cabbage is young. If the cabbage is hard, late, then the rice does not need to be pre-boiled. Chop the onion and stew it in a pan so that it becomes soft and transparent. Then the minced meat is mixed with rice and onions, salt and pepper are added. Wrap the filling in cabbage in the form of envelopes. Lay out the envelopes on a greased baking sheet.

Gravy. Onion cubes or half rings are fried in oil. Carrots are added to the roasted onion. Put on a weak flame and extinguish. Add tomato sauce. Then all this composition is stewed together with garlic, spices, salt and sugar. To soften the taste, put sour cream (15 g).

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

Toasted cabbage rolls smell fragrant and have a pleasant taste.

Stuffed cabbage recipe in a pan

Ingredients:

700 g minced meat (pork, beef);

200 g of rice cereal;

Onion 1 piece;

cabbage;

4 cloves of garlic;

one and a half cups of tomato sauce.

You will also need vegetable oil, salt and spices.

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

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

The filling is made with rice and minced meat. Chopped onions with garlic are fried until blush. Minced meat, rice mixed with fried onions. Add salt and spices. Then spread the filling on a cabbage leaf and make an envelope. Twisted cabbage rolls are laid in a pan and a tomato is poured. Cover the pan with a lid and leave to simmer over medium heat for an hour. Serving the dish to the table, sauce is poured over the cabbage rolls.

Attention! Cabbage rolls will turn out delicious if they are not digested!

Lazy stuffed cabbage recipe

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

Ingredients:

400 g homemade minced meat;

300 g cabbage;

150 ml of water;

onion;

carrot.

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

Chopped onions are fried in oil with grated carrots until the vegetables are browned. Then the minced meat is added and also stirred until the products are ready within fifteen minutes. Cabbage is cut into small cubes and mixed with minced meat and vegetables and also fried for fifteen minutes. Washed rice and water are added to this composition. After that put the tomato with sour cream, spices and salt. When the water boils, you can put a slow fire and leave the cabbage rolls to stew for forty minutes.

Recipe for spicy cabbage rolls

Fans of spicy and fragrant dishes should use the recipe of cabbage rolls of our ancestors.

First produce the preparation of cabbage leaves. Then proceed to the preparation of the sauce for stewing cabbage rolls.

The onion, cut into small cubes, is fried in oil until it acquires a golden color. Chopped tomatoes, sour cream (6 tablespoons), water 150 ml, tomato paste (10 g) are added to the prepared vegetables. Mix and add some spices, pepper, salt, sugar. You need to wait until the water boils to close the pan and put it on the stew for fifteen minutes.

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

Cabbage envelopes are laid out in a saucepan, bay leaves are added, ready-made sauce is poured on top and set to stew on a weak flame. In forty-five minutes, the dish will be ready.

Cabbage rolls from chicken

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

Cabbage rolls are made from the cooled minced meat. Spread them in a pan, pour sauce on top (thick sour cream - 3 tablespoons, cream - 100 ml). Send to a preheated oven and leave to bake for half an hour.

Some dishes do not need to be introduced, as they are dearly loved by more than one generation of people, and cabbage rolls can be safely attributed to such dishes. Delicious, juicy and tender cabbage rolls are an indicator of the culinary skills of the hostess. Do you want to cook the same? "Culinary Eden" will gladly tell you how to do it and share all the subtleties and secrets.

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

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

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

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

The process of forming cabbage rolls only seems complicated, but in fact it is easy to get used to it. We spread the filling (1-2 tablespoons) on the cabbage leaf, roll it up, and tuck the edges of the leaf inside the stuffed cabbage. Such cabbage rolls perfectly retain their shape. There is also such an option - put the filling on the base of the sheet, cover with the side parts of the sheet, then roll it up, and wrap the remaining upper edge inward.

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

Ingredients:

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

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

Diet cabbage rolls with chicken

Ingredients:

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

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

Stuffed cabbage from Beijing cabbage under a "fur coat" in the oven

Ingredients:

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

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

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

Cabbage rolls in garlic-sour cream sauce

Ingredients:

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

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

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

Ingredients:

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

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

Lazy cabbage rolls in the oven

Ingredients:

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

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

Despite the fact that cabbage rolls require an investment of time and effort, this is more than compensated by their excellent taste and the joy of loved ones! Enjoy your meal!

How to cook cabbage rolls: 10 cooking tips

Late autumn and the beginning of winter is the time to attend to the preparation of the most delicious, although not the simplest dish, stuffed cabbage. It was at this time that the most suitable cabbage for cabbage rolls appears on the shelves of our markets and shops, with dense, juicy, but still flexible and not coarse leaves. Despite the fact that the preparation of cabbage rolls is considered by many to be an unnecessarily time-consuming and effort-consuming task, most of us still like the result. And in fact, when properly cooked, cabbage rolls turn out to be surprisingly tasty, satisfying and fragrant, possessing both the delicate crunchiness of stewed vegetable dishes and the satisfying fullness of primordially Russian porridge with meat. However, the versatility and versatility of stuffed cabbage easily allows us to cook them without meat or rice, replacing products in accordance with our taste and culinary preferences. Let's try to learn and remember how to cook cabbage rolls today.

Like most other truly popular popular dishes, stuffed cabbage boasts the widest variety of cooking recipes. In every house, in every family, this dish is prepared in its own way. Someone considers cabbage rolls to be an everyday dish, while others decorate their holiday menu with homemade cabbage rolls. Traditionally, stuffing for stuffed cabbage is prepared from rice boiled until half cooked, minced pork, onions and spices. However, the fantasies of culinary specialists will always be crowded within such a rigid framework. From what just do not prepare stuffing for cabbage rolls today! Poultry, meat and even fish, a wide variety of cereals and vegetables, mushrooms and dried fruits, herbs and spices are used. Any of your favorite products, with the right approach, will easily give traditional cabbage rolls a fresh originality of a new taste, or even completely change a familiar dish, decorating it with a new intricate aroma, consistent with your own unique imagination and culinary talent.

For some housewives, the preparation of cabbage rolls seems to be an unnecessarily complicated and painstaking task, so much so that they completely refuse to take it on. And absolutely in vain! The right mood, time planning and knowledge of some culinary tricks and secrets will easily allow you to cook delicious homemade cabbage rolls and please your loved ones with this wonderful dish.

Today KEDEM.RU "Culinary Eden" carefully collected and recorded for you the most important tips and interesting recipes that will definitely tell you how to cook cabbage rolls.

1. The taste and appearance of the finished dish will depend on how carefully you choose the cabbage for your cabbage rolls. Try to pay attention to heads of cabbage that are even, dense, without creases and damage. Best of all, not round, but slightly flattened heads of cabbage are suitable for cabbage rolls. It is in such heads of cabbage that the thin surface of the leaf is much larger in area than the coarse part with a thick petiole. Pay close attention to the density of the leaves themselves. Stuffed cabbage is best suited for cabbages with flexible, thin leaves that bend easily but do not break. Most often, such cabbage has a greenish tint of leaves. Cabbage, on the other hand, with white, thick leaves that break easily at the slightest bending, is not suitable for cabbage rolls, it takes too much time to prepare, and even in the finished dish it will be tough and fibrous.

2. In order to disassemble the head of cabbage into separate leaves without damaging them, the cabbage should be properly prepared. First of all, with a sharp knife, cut the cabbage stalk, trying to capture most of the rough, thick petioles. Then dip the head of cabbage into boiling water to which a small amount of vinegar has been added. The acid will preserve the natural structure of the cabbage leaf and protect it from tearing. Boil the cabbage for a few minutes, until the top leaves become translucent and begin to separate from the head. Carefully remove the head of cabbage from boiling water and, trying not to burn yourself, separate the top boiled leaves. If necessary, return the cabbage to boiling water and repeat the whole process with the remaining leaves. Cool the prepared cabbage leaves and, if necessary, beat off the protruding thick parts of the petioles with a culinary mallet.

3. There is an easier, albeit longer, way to soften a cabbage leaf and disassemble a head of cabbage without damaging it. With a sharp knife, carefully cut off the cabbage stalk, place the head of cabbage in a plastic bag, tie it tightly and put it in the freezer for a couple of days. After the head of cabbage is completely frozen, remove it from the freezer and defrost in the lower compartment of the refrigerator. Cabbage prepared in this way turns out to be very soft, easily disassembled into individual leaves and does not tear at all. You can use any of the methods we have listed for preparing cabbage to your own taste, the result will be equally good.

4. There are many different ways to roll cabbage rolls. Someone simply twists them into a tube, without wrapping the ends of the cabbage inside. Someone makes kulyochki from a cabbage leaf, filling them with minced meat like stuffed peppers. Traditionally, cabbage rolls are folded so that the filling is covered with a cabbage leaf on all sides. Spread the prepared cabbage leaf on the board in front of you. Closer to the base of the sheet, lay out two to three tablespoons of the filling in the form of an oblong sausage half the width of the sheet. Cover the filling with the base of the leaf, then fold over the sides of the leaf, then roll the stuffed cabbage away from you, twisting it into the remaining long part of the cabbage leaf. Nothing complicated, right?

5. Let's try to cook traditional Russian cabbage rolls with beef and rice. Prepare in advance and disassemble the head of cabbage into individual leaves. Boil one liter of water in a saucepan, add a teaspoon of vegetable oil, salt to taste and pour 100 gr. rice. Simmer over medium heat for 10 minutes until half cooked. The rice should be slightly undercooked and slightly crispy. Throw the finished rice in a colander, let the water drain, and then mix with 500 gr. ground beef, a pinch of black pepper and nutmeg, salt to taste. Thoroughly knead the filling. Wrap three tablespoons of filling in each cabbage leaf. Fry the cabbage rolls in vegetable oil for three minutes on each side, and then transfer to a wide pan. In the oil remaining from frying the cabbage rolls, fry one finely chopped onion and one carrot, cut into thin strips, for five minutes. Then add to the vegetables 1 tbsp. a spoonful of sugar and 200 gr. sour cream. Stir thoroughly and simmer for another two minutes on the lowest heat. Transfer the resulting dressing to a saucepan with cabbage rolls and simmer everything together under a lid over low heat for 30 minutes. Before serving, sprinkle the cabbage rolls with finely chopped herbs and pour over the dressing in which they were stewed.

6. Do you like spicier and more aromatic dishes? Try to cook cabbage rolls in Tatar style. Boil, disassemble into separate leaves and cool one head of cabbage. Prepare the sauce ahead of time. Finely chop the onion, grate one carrot on a coarse grater. In a skillet, heat 2 tbsp. tablespoons of vegetable oil, add onions and carrots and fry until golden brown. When the vegetables are ready, add 300 gr. finely chopped tomatoes, 100 ml. sour cream, 100 ml. water, 1 tbsp. a spoonful of tomato paste, 1 teaspoon of dried dill, salt, sugar, black and red pepper to taste. Mix everything, bring to a boil and cook covered over medium heat for 10 minutes. For the filling 500 gr. mix minced lamb with ½ cup boiled rice, two finely chopped onions, salt, black and red pepper to taste. Wrap the stuffing in cabbage leaves, forming cabbage rolls, dip the cabbage rolls in the egg, lightly beaten with a fork, and fry in butter for three minutes on each side. Transfer the cabbage rolls to a wide saucepan, add two bay leaves to them, pour over the sauce and simmer under the lid over low heat for 35 - 40 minutes.

7. Cabbage rolls with chicken stuffing baked in the oven are very tasty. Boil in advance and disassemble one head of cabbage into separate leaves. Grind two chicken fillets in a food processor or pass through a meat grinder with a large grate. Fry the minced chicken in a frying pan in one tablespoon of vegetable oil for five minutes. Finely chop one onion, one juicy carrot and one large bell pepper. Add the vegetables to the minced chicken, season with salt and pepper to taste, and simmer everything together, covered, over medium heat for five minutes. Remove the filling from the heat, cool slightly, and then form cabbage rolls by wrapping three tablespoons of the filling in cabbage leaves. Transfer the cabbage rolls to a greased baking dish, pour over the 100 ml sauce. cream and 3 tbsp. spoons of thick yogurt or sour cream. Bake in a preheated oven at 180⁰ for 20 minutes. Sprinkle with finely chopped parsley before serving.

8. Fish lovers will love cabbage rolls with salmon and couscous. Boil, disassemble into separate leaves and pour over one head of cabbage with ice water. In a skillet, melt 1 tbsp. a spoonful of butter, add one finely chopped onion and fry until golden brown. Then add 500 gr. salmon fillet, cut into small cubes, and 1 tbsp. a spoonful of lemon juice. Stir and fry everything together for 10 minutes. Mash the fish with a fork, add 2 tbsp. spoons of couscous, one raw egg, salt and white pepper to taste. Mix thoroughly and form cabbage rolls from cabbage leaves and fish filling. Transfer the cabbage rolls to a greased baking dish, fill with a mixture of 100 ml. cream and 100 ml. water and bake in a preheated oven at 180⁰ for 30 minutes. Before serving, sprinkle with chopped parsley and pour over the sauce in which the cabbage rolls were baked.

9. Vegetarians will not be left without their cabbage rolls. Boil in advance and disassemble the head of cabbage into separate leaves. Boil until half cooked 200 gr. rice, drain the water. Soak 150 gr. in cool water for 40 minutes. dried mushrooms. Drain the water and cut the mushrooms into small pieces. In a skillet, heat 2 tbsp. tablespoons of vegetable oil, add one finely chopped onion and one carrot, cut into small cubes. Fry for five minutes until golden, then add the mushrooms and cook, covered, for another five minutes. Remove from heat and stir in boiled rice. Add salt and black pepper to taste and mix thoroughly. Roll cabbage rolls from cabbage and mushroom filling, fry them in vegetable oil for three minutes on each side, then pour one glass of sour cream and simmer under the lid for another 10-15 minutes. Remove from heat and let stand for 10 minutes.

10. Original Chinese-style cabbage rolls will appeal to all lovers of Asian cuisine. To 500 gr. ground turkey add 3 tbsp. tablespoons finely chopped green onions, 1 tbsp. a spoonful of chopped green cilantro, three chopped garlic cloves, 1 tbsp. tablespoon grated fresh ginger, 1 tbsp. a spoonful of soy sauce, 1 teaspoon of sesame oil, salt and red pepper to taste. Thoroughly knead the minced meat and leave in a cool place for 30 minutes. Boil one head of Beijing cabbage in lightly salted water for five minutes and disassemble into leaves, removing the thickest protruding parts. From cabbage and minced meat, roll cabbage rolls and steam for 15 minutes. Serve with sweet chili sauce.

And KEDEM.RU "Culinary Eden" on its pages is always happy to offer you even more original ideas and proven recipes that will definitely tell you how to cook cabbage rolls.

Cooking cabbage rolls is a completely simple and affordable business for any hostess. But there are certain tricks and secrets that will help you make the most correct and delicious cabbage rolls with meat and rice, and my step-by-step recipe in a saucepan will help you.

My family simply loves the dishes of Soviet cuisine: a wide variety of cutlets, cue balls, kruzhiki, aspic, jelly - this is a must and without fail should be present on the table. And cabbage rolls are the crown of creation! My family believes that a hostess cannot be called good if she does not know how to cook this wonderful dish.

Cabbage rolls: a recipe with history

Do you know why our favorite dish is called "stuffed cabbage"? The fact is that in the distant 18th century, pigeons fried on coals were very popular. Later, when pigeons and quail became a delicacy, they were replaced with "golube" - meat wrapped in cabbage leaves, shaped very much like fried pigeons. Since then, the well-known name "stuffed cabbage" has appeared. So let's get everything ready.

Recipe Ingredients

• Cabbage forks - 1 large
• Rice round - 250 g
• Pork - 250 g
• Beef (or veal) - 250g
• Onion turnip - 2 pcs.
• Carrot - 2 pcs.
• Sweet red pepper - 2 pcs.
• Tomatoes - 6 pcs.
• Salt - 0.5 tbsp.
• Black pepper - 2 large pinches
• Paprika, nutmeg - 0.5 tsp each
• Sour cream - 2 tbsp.
• Butter - 10 g

Nutritional value per 100 g:

1. Calories: 71.12
2. Proteins: 3.89
3. Fats 2.64
4. Carbohydrates: 8.04

Preparation of initial components

Cabbage . Here lies one of the most important secrets of the right cabbage rolls: the head of cabbage should be flat and white, without flaws on the stalk. A flat head will provide the maximum number of sheets of the desired size, and the absence of cracks on the base will ensure the evenness of each leaf.

Rice. We need round grain rice. It has all the qualities necessary for cabbage rolls: quite sticky, keeps its shape well and, importantly, has a low price.

Meat. Cabbage rolls can be made with any kind of meat, but they will be the most juicy and tasty with assorted minced meat: pork and veal. If you have chicken or turkey on hand, the taste will be more tender.

There is a little cooking trick: if you do not have time to defrost meat, you just need to grate it on a grater with large holes. As a result, you will get a wonderful stuffing.

Tomatoes. We need juicy tomatoes, which we need to turn into juice with a blender.

How to cook cabbage rolls on a vegetable pillow in stages

Step 1. Use 250 grams of rice. We wash it in cool water. Let the water drain and place the rice in a small saucepan. Fill with water to the top, add a little more, about the thickness of a finger. We weld it lightly, until half cooked. Put the cooked rice on a sieve and let the water drain.

Step 2. We turn the cabbage head upside down and cut the stalk with a long sharp knife so that a five-pointed star forms. We cut the head deep and take out the cone-shaped stump. We remove the sheets from the fork. We cut very large leaves along the sinewy, hard part of the sheet. We do the same with all the cabbage. Bring water to a boil in a saucepan and place the prepared leaves in it. Boil cabbage under a closed lid for 10 minutes.

And now the secret: to make the leaves soft, you can put them in a plastic bag and place them in the freezer overnight. When we take them out, they will be soft and absolutely ready to cook.

Step 3. To check the readiness of cabbage leaves, carefully pick up one of them with a fork and, if it has become translucent, the cabbage is ready. Drain the water and cool the leaves in a bowl under a closed lid so that they reach the desired condition.

Stuffing for cabbage rolls with meat

Step 4. Cut the onion. You need to chop the onion correctly like this: cut the onion in half, leaving the tail. Then we make deep cuts on each half. Turn the onion and chop finely.

Step 5. We clean the carrots, wash them. You need to grate it on a grater with large holes.

Step 6. It's the turn of sweet pepper. Cut around the stem. Cut into 4 parts and easily free the pepper from seeds and membranes. We cut it into strips, and then into cubes.

Step 7. Pour 2 tablespoons of oil into the pan (this amount is enough to stew the vegetables, but at the same time they are not too greasy), heat it up. We spread the onions, carrots and peppers, cover with a lid and simmer over low heat.

Step 8. We pass pork and beef (veal) through a meat grinder in equal proportions. A very important detail: the ratio of rice and meat in the stuffing for cabbage rolls should be 1:2 (rice needs 2 times less than meat). This is a guarantee of delicious cabbage rolls. If you need a more meaty or rice taste, then change the ratio of these ingredients to your liking. Finely chop 1 onion, because it is the onion that will give the juiciness to the filling. Salt, pepper and add paprika and nutmeg for flavor. Thoroughly mix the mince.

How to wrap cabbage rolls

Step 9 Cut the cabbage leaf along the vein and cut off all the thickenings. If the sheet is harsh, you need to walk on it with a rolling pin, as if on dough, roll it out. Then, with a napkin, remove excess moisture from the surface of the sheet.

Step 10. Put about 1 tablespoon of minced meat on each leaf of cabbage, give it the shape of a cutlet and carefully roll up the “sausage”, tamping the minced meat. Having rolled up a kind of tube, we wrap the ends of the sheet inward. We get a dense, elastic stuffed cabbage. We do the same with the rest of the leaves.

How to stew cabbage rolls in a saucepan and sauce recipe

Step 11. Prepare the sauce. To do this, add sour cream to chopped tomatoes, add some salt, pepper, add bay leaf and mix thoroughly. Chopped tomatoes can be easily replaced with tomato juice or tomato paste diluted in water. Pour sauce over cabbage rolls. We spread a piece of butter.

Step 12. To prepare the perfect cabbage rolls, we need a heavy, cast-iron pan or cauldron, which will create the effect of an "oven". At the bottom of the pan lay out a third of the portion of the vegetable pillow. Lay the cabbage rolls on top, as close as possible to each other. We cover each layer of cabbage rolls with fried vegetables so that the vegetables are saturated with juice.

Step 13. We send the pot with cabbage rolls to stew on a small fire for 1 hour from the moment of boiling. If desired, use an oven or slow cooker for this process. I often use the classic version - in a saucepan.

We serve ready-made cabbage rolls with meat and rice to the table, generously pouring sour cream and sprinkling with herbs. Cooking cabbage rolls according to this photo recipe is an absolutely simple task, but the result will surely please your loved ones.

After some time, when all the stages of cooking have been worked out, you will be able to proudly declare: “Stuffed cabbage is my signature dish!”. If time is short, then cooking very lazy cabbage rolls is suitable for you, the recipe with a photo of which, I will definitely share in the near future.

Video from YouTube: how Zhenya Litvinkovich cooks cabbage rolls with meat and rice