Delicious homemade cabbage rolls with carrots and onions. Stuffed cabbage: the best recipes.

Minced meat wrapped in grape leaves and stewed in sour milk sauce, not only delicious and original dish, but also a recognized progenitor of such a traditional dish for Slavic and Baltic cuisine as cabbage rolls. True, there are scientists who are of the opinion that China is the real homeland of cabbage rolls. As proof of this hypothesis, they cite a touching legend about a drowned teacher, whom the students were looking for and, in order to distract the fish from him, fed them with rice wrapped in cabbage leaves. What the Chinese themselves think about this is unknown, but it is known for certain that cabbage rolls are loved, perhaps, in every family. Moreover, many families have their favorite types of filling: from meat and buckwheat porridge, vegetables and rice, and even potatoes. Well, since they are all prepared using the same technology, MirSovetov offers you a recipe for classic cabbage rolls with meat and rice. Then, having mastered the dish, it is quite possible to start experimenting with the filling!

Nobody knows for sure why the name of the dish "dolma" turned into "stuffed cabbage" among the Slavs. Although the researchers national cuisine they assure that cabbage rolls (darlings or pigeons) replaced pigeons stuffed with vegetables and berries and other small game roasted on coals. In poor families, the carcass of a bird imitated a cabbage leaf stuffed with vegetables, cereals and minced meat. The name "stuffed cabbage" was assigned to this, which by that time had become an independent dish around the 17th century.

Stuffed cabbage - products

600 grams of minced meat;
200-300 grams of rice;
2 medium sized onions;
1 carrot;
1 large head of cabbage (more than a kilogram);
tomato;
salt, spices to taste.

Stuffed cabbage - cooking

Not only taste depends on cabbage in cabbage rolls, but also appearance ready meal. In order for the minced meat to be wrapped in a cabbage leaf, so that the finished cabbage roll turns out to be neat and the filling does not fall out through the gaps, the cabbage must be prepared in a certain way. But before that, you need to choose. Of course, young cabbage is the easiest to use. It is easily disassembled into leaves, which are distinguished by a more delicate and soft structure. After that, all further processing of the leaves comes down to the fact that they are poured with boiling water and left in it for 3-5 minutes.
Many do not cook cabbage rolls at all. winter cabbage, except from sauerkraut. But, following the recommendations of MirSovetov, you can easily cope with cabbage of any season. The main thing (and this applies to both young and winter cabbage) is to choose a head of cabbage that is dense, even, without creases and cracks. It is difficult to separate autumn and winter into separate leaves, and to make the task easier, the cabbage must be boiled. This operation will not only help to easily separate the leaves, but also make them soft and elastic. To do this, cut out the stalk from the cabbage, trying to separate the leaves with a knife and cut out the roughest parts.

Then we lower the head of cabbage into water boiling over a fire, to which we add a little vinegar or citric acid. In an acidic environment, cabbage leaves will not tear and retain their characteristic structure. Boil the cabbage until the upper leaves become transparent and begin to easily separate from the head.

Trying not to burn yourself, remove the boiled leaves and leave them to cool. If there is a need (i.e., closer to the stump, the leaves have ceased to separate normally), again lower the cabbage into boiling water. In this way, we disassemble the entire head of cabbage into separate sheets.

Recently, more and more often I hear from friends about interesting way preparation of cabbage leaves. The purchased head is washed, the stalk is cut out, and then the cabbage is removed for several days (from two to three) in the refrigerator. They say that after this the cabbage becomes soft, does not tear and is perfectly divided along the leaf. It should be clarified that I myself have not yet tried this method, so if any of the readers use it, then you are welcome to share your impressions.

Now let's get to the stuffing. Rice for cabbage rolls can be boiled, or you can simply rinse it properly or pour boiling water over it for a while - in any case, rice will cook perfectly in cabbage rolls. Rice is combined with minced meat. Minced meat can be taken whichever you like, the main thing is that it is fatty, not dry. I prefer to use pork Ground beef medium grind. Add half of the finely chopped raw onion to it. Cut the remaining onion also finely and sauté over low heat until transparent. Then add finely chopped carrots to it and bring everything together until soft. To give the filling of ready-made cabbage rolls additional juiciness and tenderness, put half of the vegetables sautéed until golden brown in minced meat. Add salt, spices to taste and knead the minced meat.

The remaining onions and carrots are mixed with tomato paste and water or sour cream. It is important that if you take water, it should not be more than a third of the amount of tomato paste: the sauce for cabbage rolls must be thick and rich, otherwise they will turn out watery. Salt the tomato with vegetables to taste, add spices, add a little sugar (this will add piquancy to the sauce) and put on a small fire.

The sauce comes to a boil over low heat, the filling is ready, the cabbage leaves have cooled down - we proceed to the “assembly” of our cabbage rolls. To do this, unfold the cabbage leaf, shake off excess moisture from it and carefully cut along the thickening on the cabbage leaf with a thin sharp knife.

If you do not want to mess around with cutting, thick parts can be beaten off with a hammer or the back of a knife, but overdo it so as not to tear the sheet. Now we put a little filling on the freshly beaten or cut part (depending on the size of the cabbage leaf and the desired size of the cabbage rolls) and roll up the cabbage roll. First, like a roll, then we bend the edges inward and again like a roll.

When all the cabbage rolls are rolled up in this way, put them in a boiling sauce and press down on top with a plate. So the cabbage rolls will be completely covered with sauce and will be stewed evenly. We make a small fire and leave the dish to stew for 40 minutes.

Pre-stuffed cabbage can be fried or put them baked in the oven, and not stewed. All these operations will give the finished dish different shades of taste, but the stewing option is one of the simplest and, as they say, win-win.

Well, after the allotted time, you can set the table. Cut bread and serve sour cream. But the garnish is not needed - stuffed cabbage is quite independent dish, hearty and very tasty.

And, besides, it looks so that it can easily be included not only in the everyday, but also in the festive menu.

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

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

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

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

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

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

Today's article:

Chinese cabbage rolls with meat and rice

Recently, cabbage rolls have often been cooked from Chinese cabbage. Her leaves are soft, delicate, pleasant white-green in color, and therefore the products also turn out to be very tender and always tasty. Yes, and beautiful in addition.

We will need:

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

Cooking:

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

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

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

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

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

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

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

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

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

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

8. Get the finished stuffed cabbage, let it stand for a while under the foil lid. Let the dish rest a little.

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

10, Eat with pleasure!

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

Cabbage rolls with minced beef

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

We will need:

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

Cooking:

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

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

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

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

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

Or you can disassemble the leaves in a simpler way.

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

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

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

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

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

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

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

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

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

11. Pour everything with prepared sauce.

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

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

14. Eat with pleasure!

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

Cabbage rolls with meat, rice and mushrooms in tomato juice

We will need:

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

Cooking:

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

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

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

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

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

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

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

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

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

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

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

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

12. Serve with sour cream and fresh chopped herbs.

13. Eat with pleasure!

Cabbage rolls with boiled meat and rice in the oven

We will need:

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

Cooking:

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

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

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

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

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

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

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

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

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

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

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

12. Eat with pleasure!

Cabbage rolls

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

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

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

We will need:

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

Cooking:

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

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

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

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

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

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

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

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

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

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

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

German Beef Stuffed Cabbage

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

We will need:

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

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

Cooking:

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

2. In minced meat add water, season with salt and pepper and mix thoroughly until smooth.

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

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

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

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

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

7. Preheat the oven to 180 degrees.

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

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

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

11. Serve with prepared sauce, garnished with herbs.

12. Eat with pleasure!

Serve with boiled potatoes if desired.

Cabbage rolls in Romanian with pork and smoked meats (sarmale)

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

We will need:

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

Cooking:

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

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

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

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

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

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

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

8. Smoked pork ribs cut the meat and cut it into small pieces. Mix with sauerkraut. Or do not mix, but simply prepare sauerkraut for laying in a dish.

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

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

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

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

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

Cabbage rolls with meat and rice in a frying pan

We will need:

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

Cooking:

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

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

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

Remove tough vein from leaves.

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

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

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

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

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

8. Serve Sprinkled green onion or chopped fresh herbs.

9. Eat with pleasure!

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

Sarma in Moldavian style with meat and corn grits

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

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

We will need:

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

For filling:

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

Cooking:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cabbage rolls with meat and rice in grape leaves - real sarma

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

We will need:

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

Cooking:

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

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

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

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

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

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

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

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

9. Sarma can be served with sour cream.

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

Cabbage rolls with fish in white wine sauce

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

We will need:

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

For garnish - boiled rice or potatoes.

Cooking:

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

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

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

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

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

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

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

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

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

10. Eat with pleasure.

Cabbage rolls stuffed with vegetables and eggs

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

We will need:

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

Cooking:

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

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

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

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

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

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

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

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

7. Put sour cream on top.

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

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

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

Stuffed cabbage in the microwave

We will need:

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

Cooking:

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

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

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

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

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

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

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

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

Several ways to wrap cabbage rolls

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

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

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

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

It remains only to say - "Cook cabbage rolls! It's very tasty and healthy dish! cook different ways and eat healthy!

Enjoy your meal!

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January 29, 2017 779

Stuffed cabbage is a dish that cannot leave anyone indifferent. Juicy meat filling tender cabbage, delicious gravy- the main components of real cabbage rolls. Everyone can learn how to do them, but not everyone can succeed the first time. A little patience, practice and strict adherence to instructions is the key to success.

How to choose cabbage

Cooking cabbage rolls is a rather laborious process, for which you should prepare mentally in advance. One of the most difficult preparatory stages- choose good cabbage and break it down into leaves.

The dish will turn out to be more tasty and tender if you choose not hard heads of cabbage for its preparation, but elastic ones, but at the same time they should not be deformed if you squeeze them with your hands.

Such cabbage is more tender and tasty, it cooks quickly and is just as easy to understand. Its smell should be pleasant, and the leaves should have an attractive appearance, without dark dots, stains and other damage.

For the preparation of cabbage rolls, it is best to choose a medium-sized cabbage that is easier to work with, weighing at least 1 kilogram.

How to properly remove leaves

One of the most disliked activities of many housewives in the process of preparing cabbage rolls is the removal of cabbage leaves from a head of cabbage. This can be done in several ways:

Own original name cabbage rolls were obtained around the eighteenth century and today this dish in one interpretation or another is known all over the world. The best step-by-step recipes will tell you in detail how to cook cabbage rolls in various ways.

How to cook cabbage rolls - a delicious recipe + video

A detailed video instruction will clearly show how to cook delicious cabbage rolls according to a traditional recipe.

head of cabbage;
500 g minced meat;
1.5 st. already steamed rice;
2 onions;
2 carrots;
4 tbsp tomato paste;
1 tsp paprika with a slide;
1 tbsp Sahara;
2 laurels;
oil for frying;
salt, black pepper.

Cooking:

Stuffed cabbage in a slow cooker - step by step photo recipe

The most delicious cabbage rolls are obtained by stewing in a slow cooker. In this case, you can use both hand-made products and semi-finished products.

ready-made cabbage rolls;
2 large carrots;
2 onion heads;
3–4 tbsp tomato;
boiled water;
seasoning for cabbage dishes;
2-3 garlic cloves;
salt;
vegetable oil.

Cooking:

With a cleanly washed carrot, remove the top layer with a knife and grate on a coarse grater.

2. Finely chop the peeled onion.

3. Pour some oil into the multicooker bowl.

4. Set the frying program for 10 minutes and put the cabbage rolls in one layer.

5. Once the undersides of the fritters are lightly browned (after about 5 minutes), carefully flip them over and fry for another 5 minutes.

6. Lay a layer on top raw vegetables and add some hot water. Set the multicooker to simmer mode for 20 minutes and close the lid.

7. Dilute the tomato with a little water to make thick sauce. Add seasoning for cabbage dishes, salt and garlic squeezed through a press.

8. Approximately 5-7 minutes before the end of the process, pour in the sauce and simmer until tender.

Cabbage rolls - step by step recipe

Do you want to impress your guests and family? Prepare unusual cabbage rolls from red cabbage with vegetable filling.

forks of red cabbage;
3-4 small zucchini;
4-5 medium tomatoes;
1 large onion;
1 tsp vegetable oils;
salt pepper.

Cooking:

Boil enough water in a large saucepan. Cut the cabbage fork with a sharp knife in the area of the stalk a few centimeters deep.
Immerse the whole head of cabbage in water and cook a little more than usual (about 30 minutes).
Once the leaves are soft enough, remove the cabbage and cool well. Remove the upper large leaves, if necessary, beat off the thickenings.
Reduce the vegetable broth by about half without removing it from the heat.
Finely chop the onion and fry in a pan until transparent in just a teaspoon of oil.
Wash the zucchini, cut into small cubes and send to the pan with the onion. Fry for 5-7 minutes until the zucchini is slightly golden.
Peel off the tomatoes and cut the flesh into cubes. Send to the pan with vegetables, salt and sweat under the lid on low gas for about 10 minutes.
As soon as the filling has cooled well, make cabbage rolls by placing a small portion of the vegetable mass on each cabbage leaf.
Put prepared products in layers in a saucepan with broth. If there is not enough liquid, add water.
Preheat the oven to 160 ° C, put a pot of stuffed cabbage inside and simmer for about half an hour under the lid.

Cabbage rolls from young cabbage

soft and tender leaves young cabbages are ideal for making cabbage rolls. Unlike the old ones, they need to be cooked less, and the leaves themselves are more pliable and flexible.

young cabbage;
1 kg of mixed minced meat;
1 egg;
carrot;
the bulb is large;
large tomato;
5 tbsp raw rice;
5 mountains black and allspice;
vegetable oil;
2 bay leaves;
salt.

Cooking:

Boil rice in advance until half cooked and cool. Add to minced meat along with an egg and half a finely chopped onion. Salt, pepper and mix well.
Boil water in a large saucepan. Disassemble the cabbage into separate leaves, boil them for 5-10 minutes.
Place a portion of minced meat in the center of each sheet and roll up the cabbage rolls.
Finely chop the remaining half of the onion, carrot and tomato. Heat the vegetable oil in a frying pan, fry the carrots first, then add the onions, and after the vegetables become soft, the tomatoes.
Salt to taste, add lavrushka and pepper, add a little cabbage broth and simmer the sauce for at least 10-15 minutes.
Line the bottom of the pan with small leaves of cabbage, lay the cabbage rolls in layers on top and pour over the tomato-vegetable sauce.
Cover with a lid and simmer on low gas for about 40 minutes.

Chinese cabbage rolls

Any kale suitable for cooking cabbage rolls. The following recipe will tell you how to make a Chinese cabbage dish.

Beijing cabbage;
600 g minced pork and beef;
0.5 st. raw rice;
2 onion heads;
2 medium carrots;
100 ml sour cream;
1–2 tbsp tomato paste;
vegetable oil for frying;
salt and pepper to taste.

Cooking:

Rinse rice in several waters and transfer to boiling water. Salt lightly and cook until half cooked. Drain through a colander and set aside.
Peking cabbage disassemble into separate sheets, cut off the toughest part, wash. Pour in boiling water and leave for 5 minutes.
Finely chop the onion, grate the carrot. Fry vegetables in vegetable oil.
Transfer half of the frying to the cooled rice, add the tomato to the second part, dilute with cabbage broth and simmer for about 5-7 minutes. Pour in sour cream, add salt, pepper, boil for a couple of minutes and turn off.
Put minced meat in rice with frying, salt and season with spices to taste.
Form cabbage rolls from minced meat and cooled leaves. Lay them in layers in a thick-walled pan, pour sour cream tomato sauce.
Stew stuffed cabbage from Beijing cabbage under the lid for about 35-40 minutes.

Stuffed grape leaves

And now original recipe cabbage rolls from grape leaves or simply dolma. Grape leaves are best used young light green or salty.

40-50 salted or fresh leaves;
500 ml of meat broth;
500-600 g minced lamb;
4–6 tbsp raw rice;
4-5 medium onions;
a mixture of greens - mint, dill, cilantro, parsley, basil;
50–70 g butter;
as much vegetable;
a pinch of zira and coarsely ground black pepper;
salt.

Sauce for serving:

1 st. sour cream;
5-6 cloves of garlic;
greens;
salt.

Cooking:

Rinse the grape leaves well and pour boiling water over them. After 5 minutes (10 for salted ones), drain in a colander and dry.
Wash the cereal thoroughly, pour hot water over it, bring to a boil and cook on high gas for no more than 2-3 minutes. Drain the half-cooked rice in a colander and set aside.
Peel the onion and chop finely. Fry over low heat until soft in a mixture of vegetable and butter, cool.
Add to minced meat cold rice, frying and chopped greens. Season with pepper, cumin and salt.
Lay the grape leaves smooth side down, put 1-2 tablespoons of minced meat on each, roll up small rolls, bending the edges inward.
Place the unused vine leaves in two layers in a heavy-bottomed pot, top with rows of dolma. Pour in the broth so that it only slightly covers the products.
Cover with a plate or smaller lid. Put the pot on the fire and let it boil.
Then turn off the gas and simmer with light bubbling for 1–1.5 hours.
For the sauce, finely chop the garlic cloves and herbs. Sprinkle with coarse salt and rub lightly with the flat side of a knife. Mix the garlic mass with sour cream and insist in the refrigerator for 2-4 hours.
The video recipe suggests cooking dolma in a slow cooker.

Cabbage rolls with rice - a dietary, lean option

The following recipe suggests preparing truly diet cabbage rolls.

10-12 cabbage leaves;
small carrot;
½ st. rice
300 g of champignons;
2–3 tbsp tomato paste;
2 cloves of garlic;
1 st. water.

Cooking:

Rice clean wash, pour a glass of boiling water, wrap and leave for 15-20 minutes.
Disassemble the cabbage fork into leaves, wash them and boil in salted boiling water for exactly one minute. Then immediately dip in very cold water for one minute.
Open the lid on the pot of rice and wait for it to cool slightly.
Rub a carrot on coarse grater, cut the mushrooms into large strips or thin slices. (In raw form, you can use only champignons if you cook cabbage rolls from forest mushrooms, then they need to be boiled well.)
Add mushrooms and carrots to the cooled rice, add salt and pepper well, mix until all the ingredients are combined.
From minced rice and cold cabbage leaves form cabbage rolls. If the edges do not hold, fix them with toothpicks.
Dilute the tomato with a glass of water, throw in a pinch of salt and chopped garlic.
Put the products in a saucepan, pour over the sauce and simmer the dish over medium heat (so that the sauce evaporates and thickens a little) after boiling for about 15-20 minutes.

Stuffed cabbage recipe with minced meat

Sometimes housewives do not want to mess around in the kitchen for too long and prefer to cook the so-called lazy cabbage rolls from cabbage and minced meat.

1 st. rice
0.5 kg minced meat;
half a medium cabbage;
onion head;
carrot;
egg;
flour for boning;
2 tbsp sour cream;
2 tbsp tomato puree;
1 st. water;
vegetable oil;
salt, pepper, herbs.

Cooking:

Finely chop half of the cabbage, add a little salt and shake well with your hands to make it soft.
Spasser the onion cut into quarter rings in vegetable oil. Add coarsely grated carrots. Simmer vegetables for 5-7 minutes.
Boil rice until medium readiness, cool. Mix minced meat, cabbage, cold rice and a little vegetable sauté. Beat in the egg, salt and season to taste. Mix thoroughly and beat off.
From minced meat, form products in the form of plump cutlets of a small size. Roll them in flour and fry until light brown.
Grease a baking sheet with oil (if desired, cover with cabbage leaves), lay lazy cabbage rolls in one layer, and a frying layer on top. From sour cream, water and tomato, make a sauce and pour over the dish.
Tighten the baking sheet with a sheet of foil and place in an oven preheated to 170 ° C.
After 30 minutes from the start of baking, remove the foil, and after another 10 minutes the dish is ready.

Cabbage rolls with rice and minced meat - the best recipe, the most delicious cabbage rolls

Cooking stuffed cabbage, of course, is long and troublesome. But ready meal It turns out so tasty and self-sufficient that the time spent is worth it.

medium head of cabbage;
400 g minced pork and beef;
0.5 st. rice
2 large carrots;
2 heads of onions;
salt, pepper, other spices;
2 tbsp tomato;
0.5 ml of broth;
350 g sour cream;
vegetable oil.

Cooking:

Rice washed several times, pour a glass of boiling water and leave to swell under the lid.
Peel and chop onions and carrots in any convenient way. Fry until golden brown in vegetable oil. Transfer the third part of the passerovka to a plate.
Add the tomato to the remaining frying, mix thoroughly and pour in the broth. Salt to taste and season with any spices. Stew under the lid for 5-7 minutes, pour in the sour cream, mix and simmer for another 5 minutes.
Mix the swollen and cooled rice with minced meat, add cold sautéing and knead until all components are combined.
Boil the whole cabbage for 20-25 minutes. Cool a little and disassemble into leaves.
Once the cabbage leaves have completely cooled, form cabbage rolls out of them and minced meat.
At the bottom of a suitable container, lay a layer of cabbage leaves, a layer of cabbage rolls, leaves again, etc.
Pour everything tomato sauce. If it does not reach the top of the cabbage rolls, add a little cabbage broth.
Simmer on low gas under the lid for 40-50 minutes.

Cabbage rolls with chicken meat or minced meat - a gentle recipe step by step

Using minced chicken, cabbage rolls can be made according to classical method. But the following recipe offers a completely original approach to cooking a familiar dish.

500 g chicken fillet;
3-4 pieces of dried loaf;
medium cabbage head;
0.5 kg of mushrooms;
egg;
medium carrot;
a pair of bulbs;
3 tbsp tomato;
3 tbsp vegetable oil;
2–3 tbsp sour cream;
salt and spices (curry, coriander, basil) to taste.

Cooking:

Cut the stalk of the cabbage with a sharp knife and send the forks to boil in lightly salted boiling water for 20–25 minutes. Gradually remove the upper already soft leaves.
Soak the banana pieces in cold water. Chicken fillet cut into strips, mushrooms into thin slices. Grate the carrots, chop the onions.
Heat vegetable oil in a frying pan, quickly fry the meat, then add the mushrooms.
As soon as the liquid evaporates, put the carrot, and then the onion.
After all the ingredients have acquired a characteristic gold, salt and season with your favorite spices.
Cool the minced meat, add the squeezed loaf to it, beat in the egg and mix well.
Put a couple of tablespoons of minced meat on each cabbage leaf and wrap it with an envelope.
Line the bottom of the pan with the remaining cabbage leaves, lay the cabbage rolls in several rows on top.
From the cooled broth (about 2 cups), tomato and sour cream, prepare the sauce. Salt it a little if necessary and pour the cabbage rolls in a saucepan.
Extinguish after boiling for about half an hour on low gas.

How to cook cabbage rolls in the oven

If you cook cabbage rolls in the oven, they turn out to be more juicy and rich in taste.

500 g mixed minced meat meat;
0.5 st. raw rice;
forks of medium-sized cabbage;
1 onion;
salt pepper.

For sauce:

2–3 tbsp tomato paste;
1 st. cabbage broth;
one onion and one carrot;
a couple of cloves of garlic;
vegetable oil for sauteing;
salt, spices;
2–3 tbsp sour cream.

Cooking:

Remove the top dirty leaves from the cabbage fork. Make deep incisions in the stalk area. Boil the cabbage in boiling water (15-20 minutes), turning it occasionally.
Remove the cabbage from the pan, cool slightly and separate the leaves.
Rinse and boil the rice until half cooked, put it in a colander and let it cool completely.
Chop one onion and fry until translucent.
Mix minced meat, browned onion and rice. Add salt, pepper. Mix well.
Twist the cabbage rolls and place them in a single layer on a greased baking sheet.
Cut the second onion into quarter rings, grate the carrot coarsely. Fry until caramelized in a small amount of oil.
Add chopped garlic, salt, tomato. Mix thoroughly so that the ingredients are combined and pour in about a glass of cabbage broth or usually water.
Simmer for about 5-7 minutes, and then add sour cream. Let it boil again and pour the sauce over the cabbage rolls on the baking sheet.
Tighten the baking sheet with foil and bake the dish at 190 ° C for about 20 minutes. Remove the foil and leave for another 10 minutes to lightly brown the products.

Cabbage rolls in the microwave - recipe

To cook stuffed cabbage in the microwave, it is enough to find dishes suitable for this event. The rest of the process is traditional.

400 g minced pork;
80 g of raw round rice;
1 onion;
1 st. cabbage broth;
40 ml sunflower oil;
medium cabbage;
1 tbsp tomato;
150 g sour cream;
black pepper, salt.

Cooking:

Take about 1.5–2 tbsp. water, boil it and salt it. Pour clean rice and cook with a slight boil for 10 minutes. Drain the water, cool the rice.
Remove the top leaves from the head of cabbage, lower it entirely into boiling water and cook for an average of 15-20 minutes. Periodically cut off the leaves that have become soft.
Chop the onion, fry in a portion of oil, cool and mix with minced meat and rice. Pepper and salt a little. Mix the mass and beat off.
Twist cabbage leaves from cabbage leaves, putting 1-2 tablespoons of minced meat inside each. Put the finished products in a heat-resistant bowl.
Dilute the tomato with hot cabbage broth, add sour cream and, if necessary, a little salt. Pour the sauce over the cabbage rolls, cover the bowl with a lid.
Simmer in the microwave at the highest power for about 20-30 minutes. After the signal, leave the dish to “rest” in the oven for another 10 minutes.

Stuffed cabbage rolls in a saucepan - simple preparation of cabbage rolls

There are many ways to cook cabbage rolls, but traditionally this dish is cooked in a saucepan. So that there are more gravies and all the products fit.

400 g minced pork;
100 g round regular rice;
medium cabbage forks;
bulb;
2 tbsp sunflower oil;
salt pepper;
1 tbsp tomato paste;
3 tbsp sour cream;
400 ml of water.

Cooking:

In pork mince, add pre-cooked rice to medium readiness. Finely chop the onion, fry in oil and also put in minced meat.
Add salt and black pepper, mix thoroughly and beat off.
Make deep cuts on the cabbage in the area of the stalk, separate the leaves and boil them in boiling water for 3-5 minutes.
Cool them, put a minced meat cutlet on each and wrap it with an envelope. Put a couple of sheets on the bottom of the pan, on top - layers of cabbage rolls.
In two glasses of hot water, dilute the tomato and sour cream, add salt. Pour the stuffed cabbage with the resulting sauce and bring to a boil over high heat.
Then turn the gas down to a minimum and simmer for about 30–40 minutes, depending on the stiffness of the cabbage. Let steep for at least 10-15 minutes before serving.

Delicious cabbage rolls in a pan

No less tasty and mouth-watering cabbage rolls can be cooked right in our pan. This recipe is especially suitable if you are going to stew a small amount of products.

300 g of mixed minced meat;
0.5 st. ordinary rice;
a small cabbage fork;
1 medium onion;
carrot;
salt, black pepper, paprika;
2-3 cloves of garlic;
1–2 tbsp tomato puree;
vegetable oil.

Cooking:

Pour water into a saucepan, boil it and lower a whole fork of cabbage. Tear off soft leaves during cooking.
Rinse the rice a couple of times, cover with water in a ratio of 1:2 and cook for about 5-7 minutes after boiling. Drain excess liquid and refrigerate rice.
Cut the onion into small cubes and fry in oil until golden brown. At the end, add chopped garlic.
Stir cold rice and fry into minced meat, add paprika, salt and pepper.
Make doves. Heat a little oil in a frying pan, lay out the products, and after 3-5 minutes, when the bottom side is fried, turn them over.
After another 3-5 minutes, pour the tomato, diluted with cabbage broth.
Simmer under the lid on a small flame for about 30-40 minutes.

How to cook frozen cabbage rolls

Very often, housewives make cabbage rolls for the future or buy semi-finished products in the store. This saves time and effort on preparing dinner on weekdays.

10-15 frozen cabbage rolls;
large onion;
medium carrot;
2 tbsp tomato paste;
pepper, lavrushka, salt;
vegetable oil for frying.

Cooking:

Defrost frozen semi-finished products, gently, very easily squeeze out excess liquid and put in a pan with boiling oil.
Fry the products until golden brown on both sides and transfer to a suitable saucepan.
Peel the onion and carrot, chop randomly and fry in the oil left after the stuffed cabbage.
Add the tomato, mix all the ingredients vigorously and add water or broth to make a thin sauce. Salt, season and throw in the parsley, boil under the lid for about 4-5 minutes.
Pour the fried cabbage rolls with hot sauce and simmer until tender (40-50 minutes) with light bubbling.

Stuffed cabbage recipe in sour cream sauce

The most delicate onion-sour cream sauce makes the usual cabbage rolls even more appetizing and tastier. Such a dish will decorate even a solemn feast.

750 g ground beef;
4 medium onions;
0.5 st. raw rice;
1 large cabbage;
3 tbsp sunflower oils;
400 g of medium-fat sour cream;
1 tbsp flour;
black pepper, salt;
200 g cheese (optional);
1 st. water.

Cooking:

Boil the rice in a small amount of water until half cooked, put it in a colander and rinse with cold water.
Divide the cabbage into separate leaves and boil them for 2-4 minutes until soft.
Cut two onions into small cubes, sauté them in oil and cool.
Mix minced meat, cold rice and sauté. Add salt and pepper, stir until smooth.
Form cabbage rolls into envelopes, quickly fry until light gold on both sides and place in a deep dish.
Cut the remaining two onions into thin half rings. Spasser until soft in oil, sprinkle with flour, mix quickly so that no lumps form. Add sour cream and water. Salt to taste, boil for a minute and pour the prepared form with cabbage rolls.
Bake for approximately 40-45 minutes in an oven preheated to 190°C. 10 minutes before the end, if desired, sprinkle with grated cheese.

How to make cabbage rolls with tomatoes

The following recipe will describe in detail the process of making cabbage rolls with tomatoes.

1 kg of meat (veal and chicken fillet);
Large head of cabbage;
100-150 g of raw rice;
one large carrot and onion;
4 tbsp tomato paste;
salt, pepper, a pinch of zira;
0.5 l of broth from cabbage.

Cooking:

Separate the cabbage into individual leaves. Cut off all thickenings. Boil water, add salt and boil for 5-7 minutes.
Boil clean washed rice to the degree of incomplete readiness, transfer to a colander and cool under running cold water.
Pass two types of meat, peeled carrots and onions twice through a meat grinder.
Mix minced meat and rice, salt well.
Wrap a cutlet of cooked minced meat in each cabbage leaf. Place the products in a saucepan, the bottom of which is lined with empty cabbage leaves.
Dilute the tomato in warm cabbage broth, add spices and salt. Pour the stuffed cabbage with sauce and simmer after boiling for about 40–50 minutes.

Stuffed cabbage is prepared in almost all countries of the world. To date, many are known a variety of recipes this satisfying and incredible appetizing dish. After reading this article, you will learn from cabbage with minced meat.

Traditional option

It should be noted that according to this recipe, you can cook relatively quickly and without any problems. delicious dinner for the whole family. Before approaching the stove, be sure to make sure that everyone is present in your kitchen. necessary products. AT this case you should have on hand:

three hundred and fifty grams of minced meat;
head of cabbage;
half a glass of rice;
one large carrot;
a pair of medium bulbs;
a couple of spoons of tomato paste;
vegetable oil;
A glass of tomato juice.

So that the dish you have prepared is not bland and tasteless, it is advisable to expand the above list. Additionally, a teaspoon of salt and a pinch of ground pepper are added to it.

Stuffed cabbage: a classic recipe step by step

First of all, you need to do rice. The groats are thoroughly washed with running water, poured with boiling water and sent to the stove. After about five minutes, the pot of rice is removed from the heat and set aside.

Pre-washed cabbage is dipped in boiling water, the softened leaves are carefully cut off and the procedure is repeated several more times.

Pre-prepared and chopped vegetables are sent to a hot frying pan, richly greased with vegetable oil, and fried. After they turn golden, add tomato paste to them and continue to stew.

In a separate clean bowl, lay out the minced meat, cooled boiled rice, salt and pepper. All mix well until smooth. On each cabbage leaf, place a little of the resulting filling and carefully fold it. Semi-finished products made in this way are carefully placed in a saucepan.

The contents of the dishes are salted, poured with tomato juice and boiling water. Onion-carrot dressing is also sent there. All this is stewed on a minimum fire for thirty or forty minutes. After this time, the pan is removed from the stove. Now you know how to make cabbage rolls with minced meat and you can feed your family a delicious dinner. If desired, the finished dish is decorated with chopped herbs.

Variant with minced chicken

According to this recipe, you can cook tender fragrant dish worth serving for lunch or dinner. This time, Chinese cabbage will be used instead of white cabbage. Thanks to this replacement, the dish will acquire an unusual light taste. Before you start cooking cabbage rolls with minced meat in a saucepan, inspect the contents of your own refrigerator and, if necessary, purchase all the missing components. In this case, you should have at hand:

six hundred grams of minced chicken;
a glass of boiled rice;
medium onion;
a couple of tablespoons of sour cream;
Chinese cabbage;
one hundred and fifty milliliters of broth.

So that your family can appreciate the tender and light cabbage rolls (the rice recipe is presented in today's article), the above list should be replenished with salt and pepper. The amount of these spices may vary depending on the personal preferences of the cook and his family.

Process description

Pre-washed cabbage is taken apart into separate leaves, carefully lowered in salted boiling water and boiled for three minutes. After that, they are taken out of the pan and doused with cold water.

To prepare the filling, in one bowl combine minced meat, chopped fried onions, salt and pepper. All mix well until smooth. Before stuffing the cabbage leaf, the top layer, located at the very base, is carefully cut off from it. After that, you can begin to form cabbage rolls. A tablespoon of the finished filling is placed on the wide part of the sheet and carefully wrapped.

The resulting semi-finished products are placed in a pre-prepared form, poured with broth mixed with sour cream, and sent to the oven. Prepare with minced chicken at one hundred and eighty degrees for half an hour. Before serving, they are sprinkled with chopped herbs.

Pork Loin Option

This recipe is somewhat different from the previous ones. Unlike the options discussed above, in this case, rice is not included in the set of products. It should be noted that the preparation of cabbage rolls with minced meat is a rather laborious process that takes some time. In order not to waste precious minutes and timely serve fragrant and hearty meal, you should go shopping in advance. Your list should include:

kilogram of pork loin;
fifty grams of tomato paste;
head of cabbage;
three bulbs;
a couple of spoons of tomato paste;
two hundred grams of pork fat and sour cream.

Salt and ground pepper are usually used as spices. Their number is calculated taking into account the taste preferences of the culinary specialist and his relatives.

Cooking technology

In this case, you do not need to twist the meat into minced meat. The pre-washed and dried loin is cut into thin plates, beaten off, salted, peppered and set aside.

Spread meat and pre-fried onions on prepared cabbage leaves. All this is wrapped in rolls, placed in a saucepan and poured with filtered water. They are sent there pork fat, salt and pepper. Future cabbage rolls are sent to the stove and stewed over low heat for an hour and a half. After this time, sour cream mixed with tomato paste is added to the dishes and placed in the oven. After an hour, the dish can be served at the table.

Option for the lazy

It should be noted that this is a very simple recipe for cabbage rolls with meat and rice. To make sure everything goes as it should, before getting up to the stove, be sure to make sure that you have all the necessary components at hand. This time you should have:

half a kilogram of beef and pork pulp;
head of cabbage;
half a glass breadcrumbs, vegetable oil and rice.

In order for you to get fragrant and satisfying cabbage rolls, it is advisable to supplement the above list with salt and spices.

Action algorithm

This recipe is good because the whole process does not take much time. In this case, you do not have to separately form each roll.

Rice is sent to a pot filled with salted water and boiled. While it is cooking, you can do the meat. The pre-washed, dried and chopped pulp is passed through a meat grinder and set aside.

Shredded cabbage is dipped in boiling water for a couple of minutes. After it cools, excess moisture is squeezed out of it.

Rice, meat, salt and pepper are combined in one bowl. Cabbage is also sent there. Everything is well mixed. Small cutlets are formed from the resulting mass, breaded in breadcrumbs and fried in a well-heated frying pan, generously greased with vegetable oil. After that, in the future (the recipe with rice is presented in today's publication), a small amount of water is added and stewed until tender. Before serving, they are decorated with chopped herbs, poured with tomato sauce or sour cream.

Option with cottage cheese dressing

This is a very tasty and flavorful dish. original sauce. Before making cabbage rolls with minced meat, be sure to check if you have all the required products in stock. Your refrigerator should contain:

three hundred grams of pork and beef pulp;
large head of onion;
one hundred and fifty grams of rice;
three cloves of garlic;
two hundred and fifty grams of cottage cheese and sour cream;
large lemon.

Among other things, make sure that at the right time you have at hand salt, fresh herbs and spices.

Sequencing

Before making cabbage rolls with minced meat, you should start preparing the meat. Pre-washed pork and beef pulp cut into small pieces. Do the same with onions and garlic. The products prepared in this way are passed through a meat grinder and set aside.

Pour pre-washed cereals into a saucepan filled with salted boiling water and bring to readiness. Cooked rice is combined with minced meat, salt and pepper. Everything is thoroughly mixed.

Forks of cabbage are lowered for a couple of minutes into a large container filled with boiling water. After that, it is taken out and the upper leaves are separated. The remaining head of cabbage is again immersed in a pot of boiling water. These manipulations must be repeated until you have the required number of leaves. Wish there were a little more of them. Because in the process they can break and become unusable. After that, they are cooled and with the help sharp knife free from excessively thickened petiole.

Spread on cabbage leaves prepared in this way meat stuffing and carefully wrap. The resulting semi-finished products are placed in a deep frying pan, poured with filtered water, covered with a lid and stewed over low heat. After about an hour, the dishes can be removed from the stove.

Such cabbage rolls are served from minced pork and beef under an unusual gas station. To prepare delicious spicy sauce in one bowl they combine sour cream, cottage cheese rubbed through a sieve, a clove of garlic, Fresh Juice one lemon and chopped greens. All this is whipped with a blender. Still hot cabbage rolls are seasoned with the finished sauce and served at the table.