Cabbage rolls from Chinese cabbage. Cabbage rolls with meat and rice

In our family Bell pepper they love it, that’s why we plant it every year. Most of the varieties that I grow have been tested by me for more than one season; I cultivate them constantly. I also try to try something new every year. Pepper is a heat-loving plant and quite whimsical. Varietal and hybrid varieties of tasty and productive sweet peppers, which grow well for me, will be discussed further. I live in central Russia.

Lush cheesecakes in a frying pan with banana-apple confiture - another recipe for everyone’s favorite dish. To prevent cheesecakes from falling off after cooking, remember a few simple rules. Firstly, only fresh and dry cottage cheese, secondly, no baking powder or soda, thirdly, the thickness of the dough - you can sculpt from it, it is not tight, but pliable. Good dough with a small amount of flour it will turn out only from good cottage cheese, and here again look at the “firstly” point.

It is no secret that many drugs from pharmacies have migrated to summer cottages. Their use, at first glance, seems so exotic that some summer residents are perceived with hostility. At the same time, potassium permanganate is a long-known antiseptic that is used in both medicine and veterinary medicine. In plant growing, a solution of potassium permanganate is used both as an antiseptic and as a fertilizer. In this article we will tell you how to properly use potassium permanganate in the garden.

Meat salad pork with mushrooms - a rural dish that can often be found on festive table in the village. This recipe is with champignons, but if possible, use Forest mushrooms, then be sure to cook it this way, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a pan for 5 minutes and another 5 minutes for slicing. Everything else happens practically without the participation of the cook - the meat and mushrooms are boiled, cooled, and marinated.

Cucumbers grow well not only in a greenhouse or conservatory, but also in open ground. Typically, cucumbers are sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to the end of summer. Cucumbers cannot tolerate frost. That's why we don't sow them too early. However, there is a way to bring their harvest closer and taste the juicy beauties from your garden at the beginning of summer or even in May. It is only necessary to take into account some of the features of this plant.

Polyscias is an excellent alternative to classic variegated shrubs and woody ones. The elegant round or feathery leaves of this plant create a strikingly festive curly crown, and its elegant silhouettes and rather modest character make it an excellent candidate for the role of the largest plant in the house. Larger leaves do not prevent it from successfully replacing Benjamin and Co. ficus. Moreover, polyscias offers much more variety.

Pumpkin casserole with cinnamon - juicy and incredibly tasty, a little like pumpkin pie, but, unlike pie, it is more tender and simply melts in your mouth! This perfect recipe sweet pastries for a family with children. As a rule, kids don’t really like pumpkin, but they never mind eating something sweet. Sweet casserole from pumpkin - delicious and healthy dessert, which, moreover, is prepared very simply and quickly. Try it! You'll like it!

A hedge is not only one of the most important elements of landscape design. It also performs various protective functions. If, for example, the garden borders a road, or there is a highway nearby, then a hedge is simply necessary. “Green walls” will protect the garden from dust, noise, wind and create a special comfort and microclimate. In this article, we will look at the optimal plants for creating a hedge that can reliably protect the area from dust.

Many crops require picking (and more than one) in the first weeks of development, while for others transplantation is “contraindicated.” To “please” both of them, you can use non-standard containers for seedlings. Another good reason to try them is saving money. In this article we will tell you how to do without the usual boxes, pots, cassettes and tablets. And let’s pay attention to non-traditional, but very effective and interesting containers for seedlings.

Useful vegetable soup from red cabbage with celery, red onion and beets - recipe vegetarian soup, which can also be cooked in fast days. For those who decide to lose a few extra pounds, I would advise not to add potatoes, and slightly reduce the amount olive oil(1 tablespoon is enough). The soup turns out to be very aromatic and thick, and during Lent you can serve a portion of the soup with lean bread - then it will be satisfying and healthy.

Surely everyone has already heard about the popular term “hygge”, which came to us from Denmark. This word cannot be translated into other languages of the world. Because it means a lot of things at once: comfort, happiness, harmony, spiritual atmosphere... In this northern country, by the way, most of the time of the year there is cloudy weather and little sun. Summer is also short. And the level of happiness is one of the highest (the country regularly ranks first in the UN global rankings).

Meat balls in sauce with mashed potatoes- a simple second course prepared based on Italian cuisine. The more common name for this dish is meatballs or meatballs, however, the Italians (and not only them) call such small round cutlets meat balls. The cutlets are first fried until golden crust and then stewed in thick vegetable sauce- it turns out very tasty, simply delicious! Any minced meat is suitable for this recipe - chicken, beef, pork.

The chrysanthemum is called the queen of autumn, because it is at this time that its bright inflorescences decorate the garden. But chrysanthemums can be grown throughout the season - from February to December, and in heated greenhouses - even during the winter months. If you organize the process correctly, you can sell planting material and chrysanthemum flowers all year round. This article will help you understand how much effort it takes to grow chrysanthemums in large quantities.

Take it out of the refrigerator and prepare everything necessary ingredients. We separate the cabbage into leaves. To prepare cabbage rolls, you can use Chinese or Chinese cabbage. The difference between Chinese kale from Beijing is the presence of a coarser petiole (seal), which goes into the center of the leaf.

Peel the onion and cut it into small cubes, and grate the carrots on a coarse grater.

Leaves Chinese cabbage wash, dry with a paper towel, then boil in boiling, slightly salted water for 1-2 minutes. Place the boiled leaves in a colander, rinse with running water and let drain.

From each leaf we cut off the seal at the base of the head of cabbage so that the leaves are softer and easier to wrap. Cooked cabbage rolls this way will be more tender and tasty.

Simmer chopped onions and carrots in sunflower oil until soft (the onions should become translucent).

While the vegetables are stewing, wash the rice, add 100 ml of water and boil until half cooked for 12-15 minutes. We can determine the degree of readiness we need by biting into several grains - in our case, the rice should be cooked on top, and a slightly hard core should remain inside. It is better to give preference to high-starch varieties rice cereal so that the filling is not dry and sticks together better.

When all the semi-finished products are ready, mix the minced meat, half stewed vegetables and boiled rice. Salt and pepper the mixture to taste. If desired, you can also add some herbs to the stuffing for cabbage rolls.

At the same time, do not forget to cover the sides of the cabbage roll with Chinese cabbage leaves so that the filling does not fall out and the cabbage itself looks neat.

The last stage is stewing. This can be done in three ways - in a pan on the stove, in the oven or in a slow cooker. The only difference will be in the cooking time. IN in this case We'll cook it in the oven. For this purpose in suitable dishes or a baking dish, lay out the cabbage rolls in layers. Cover each layer with the rest of the stewed vegetables.

Now we make the sauce for the cabbage rolls. To do this, mix sour cream with tomato paste. If the mixture turns out to be thick, you can add a little milk or water.

Pour the prepared sauce over the cabbage rolls and place in the oven for 40 minutes, preheated to 200 degrees. After the cooking time has passed, we do not take out the dish immediately, but let it simmer in a warm place for 10-15 minutes. It is better to serve cabbage rolls from Chinese cabbage with sour cream.

From time to time I cook cabbage rolls, I really like this dish for its taste and appearance. And once you get the hang of it, you begin to notice that preparing cabbage rolls is no more difficult than cutlets. Well, as usual, I didn’t bother, I always cooked, occasionally diluting them. Sometimes, due to lack of time or unwillingness to exert myself, I cook. But now these most tender and delicious cabbage rolls made from Chinese cabbage, cooked in the oven, have entered my daily routine. It remains to test the recipe in the slow cooker, but that will come later.

A few words about cabbage rolls made from Chinese cabbage. Cooking them is like creating magic. I was simply fascinated by the process of wrapping the filling in pekin leaves. The result was such delicate translucent darlings. And they all came out from under my hands so identical, like twins. Even the veins on the leaves of the Chinese cabbage were located the same on each blueberry. It turns out that “twirling” cabbage rolls from Chinese cabbage is a very interesting activity.

Before I started cooking cabbage rolls with Chinese cabbage in the oven, I had no idea how to wrap them. And all this despite considerable experience in preparing ordinary classic cabbage rolls. I had to scour the Internet in search of master classes on how to wrap such stuffed cabbage rolls. And right away, without preparation, you won’t be able to figure out exactly how to wrap it so that it comes out beautifully. But I was able to :) master this activity. It turns out that everything is very simple and logical. For your convenience, I captured the entire process of wrapping the filling in a leaf of Chinese cabbage in the photo in great detail. In the meantime, I suggest you look at my history of preparing this dish.

Cooking time: 90 minutes

Number of servings – 8

Ingredients:

600 g minced meat
1 large onion
2 medium carrots
0.5 cups rice
1 large forkful of Chinese cabbage
15 ml sunflower oil
2 tbsp. tomato paste
1 bay leaf
0.5 tbsp salt + 0.5 tsp.
0.5 tsp ground pepper+ 0.3 tsp
0.5 tbsp Sahara
400 ml water

So, I start preparing cabbage rolls from Chinese cabbage. To begin with, I peel and wash two medium-large carrots, and then grate the carrots on a fine grater.

I fry the carrots until tender with the addition of small quantity sunflower oil.

Wash half a glass of rice, add a glass of water and cook over low heat under a closed lid until all the water is completely absorbed by the rice.

We make minced meat from 600 g of meat (I used pork) and one large onion.

In a large container, combine minced meat, rice and carrots.

Add a little less than half a tablespoon of salt and 0.5 teaspoon of ground pepper to the stuffing for cabbage rolls. Mix everything thoroughly.

Remove a couple of top leaves from Chinese cabbage if they are damaged or dirty. Cut off the base of the head of cabbage as shown in the photo.

In a large saucepan, bring water to a boil. We remove the Chinese cabbage leaves one by one and dip them in boiling water, leaving them there for 3 minutes.

Now let’s move on directly to the process of wrapping the filling in Chinese cabbage leaves. How to do this is shown in detail in the following photo.

Place the formed Chinese cabbage rolls tightly into a roasting pan or frying pan without plastic handles.

We dilute a couple of tablespoons of tomato paste in 400 ml of water. Add a little ground pepper, half a teaspoon of salt and half a tablespoon of sugar. Pour the resulting sauce over the cabbage rolls. Add the bay leaf and place the pan with cabbage rolls in the oven to bake until fully cooked. Baking temperature – 180 degrees, time – 35-40 minutes, provided that the oven has already been preheated.

My Chinese cabbage rolls stayed in the oven a little longer than they were supposed to, so they got overly browned :) But they turned out so delicious, and the aroma emanated from them was simply divine.

We serve the finished cabbage rolls while still hot, not forgetting to pour each portion with the tomato sauce in which they were baked. Bon appetit!

Attention: Depending on the filling used, the calorie content of the dish may vary. Low-calorie stuffed cabbage rolls with minced meat are considered to be those that use chicken meat. Cabbage rolls with minced pork contain the most calories.

There are also dietary snack bars and Lenten options dishes that do not contain meat. Such dishes will appeal to all gourmets who are vigilant about watching their figure.

Let's look step by step, with illustrations in the photo, how to make cabbage rolls from vitamin Chinese cabbage in the oven or slow cooker, in a saucepan or in a frying pan.

In a slow cooker

With minced meat and rice

Required Ingredients:

300 grams of minced meat;
half a glass of boiled rice;
1 head of Chinese cabbage;
1 onion;
1 large carrot or 2 small ones;
1-2 glasses of tomato juice;
vegetable oil.

How to cook:

Wash the carrots, peel them, and grate them on a medium grater.
Peel the onion and cut into small pieces.
Combine onions and carrots and fry them in a slow cooker using the “Fry” mode.
Mix minced meat, boiled rice and some fried vegetables.
Separate required amount leaves from a head of cabbage. To get softer cabbage leaves, scald them with boiling water and let them cool slightly.
Take a cabbage leaf, place the minced meat on it and carefully wrap it on all sides.
Place the resulting cabbage rolls on top of the remaining roast.
For sauce use tomato juice slightly diluted with water. Then select the “Stew” mode and leave it for 30 minutes. Next, switch to the “Baking” mode and cook for 20 minutes.

In tomato sour cream sauce

Required Ingredients:

a large head of Chinese cabbage;
500 grams of minced beef and pork;
1 piece of onion;
2 tablespoons of tomato paste;
2 tablespoons sour cream;
spices.

How to cook:

Chop the onion in a way convenient for you.
Pass the carrots through a coarse grater.
Mix prepared vegetables and minced meat.
Separate the large Chinese cabbage leaves and wash them. Then add the minced meat and form cabbage rolls.
For the gravy, combine half a liter of water with tomato paste and sour cream, add salt and pepper to taste.
Place the cabbage rolls in a slow cooker, then pour in the resulting sauce. Set the “Extinguishing” mode for 1 hour.

In a frying pan

Turkey

Required Ingredients:

medium-sized head of Peking cabbage;
600 grams of turkey fillet;
100 grams of rice;
3 pieces of pearl onions;
ground pepper, salt.

For the gravy:

250 ml cabbage broth;
a teaspoon of salt, a pinch of pepper;
70 grams of tomato paste;
1 tablespoon heavy cream;
2 tablespoons olive oil.

How to cook:

Chop turkey fillet in large pieces. Cut the onion in the usual way, then pass through a meat grinder along with the fillet.
Combine boiled rice with minced meat and season with spices.
Boil cabbage leaves for 3 minutes.
After letting the leaves cool, remove the white part. If you want to make small cabbage rolls, cut the leaf into 2 parts.
After placing the minced meat, roll the sheets into rolls.
Mix the cabbage broth with salt, tomato paste and cream.
Pour the resulting mixture over the cabbage rolls and simmer in a frying pan until fully cooked.

With tofu cheese

Required Ingredients:

2 large carrots;
2 tomatoes;
10 petsai leaves;
100 grams of tofu cheese;
50 grams of walnuts;
70 ml tomato sauce;
bay leaf.

How to cook:

Grate the cheese and carrots. Cut the tomatoes into small cubes.
Chop the nuts with a knife or chop with a rolling pin.
Mix carrots, cheese and nuts. Fry the mixture in a frying pan.
Connect tomato sauce and spices, bring to a boil, remove from heat.
Fill the cabbage leaves steamed in boiling water with the filling and fry until fully cooked. Before serving, pour over the sauce.

In the oven

With mince and gravy

Required Ingredients:

500 grams of minced turkey or chicken;
a glass of rice;
medium head petsai;
1-2 onions;

For the gravy:

1 onion;
1 carrot;
2-3 tablespoons of tomato paste;
2 tablespoons sour cream;
1 glass of water or meat broth;
1 clove of garlic.

How to cook:

Grate the carrots on a large grater. Chop the onion into small pieces.
Also chop the garlic.
Combine garlic, carrots and onions, then lightly fry.
Mix rice and minced meat. Place the resulting mixture on cabbage leaves, then wrap.
Mix fried vegetables with sour cream, tomato paste, and broth. Add some pepper and salt.
Place the cabbage rolls on a baking sheet and bake at 200 degrees for about half an hour.

With porcini mushrooms

Required Ingredients:

3 large petsai leaves;
minced rabbit;
60 grams of rice;
40 grams of cheese;
30 grams of onion;
a pinch of pepper;
20-30 grams of butter;
40 grams of white mushrooms;
1 tomato;
100 grams of chicken broth;
a tablespoon of sour cream.

How to cook:

Cut the onion into small cubes and divide into two parts. Fry one part in oil.
Combine the minced meat with boiled rice and grated cheese.
Add pepper and fried onion, mix well.
Cut off the bottom of the pekinka sheets, place the minced meat on them and roll into tubes.
Cut the mushrooms into small pieces and fry with onions. Add broth, simmer for 1 minute.
Place the cabbage rolls on a baking sheet, add sauce, bake in the oven for 25-30 minutes.

In the microwave

With a loaf

Required Ingredients:

70 grams of loaf;
700 grams of petsai;
1 bay leaf;
a tablespoon of wheat flour;
2 cloves of garlic;
250 grams of minced meat;
250 grams of chicken meat;
1 piece of onion;
a couple of pinches of ground pepper, salt.

How to cook:

Rinse the onion, peel it, and grind it through a meat grinder with minced meat and chicken fillet.
Soak the loaf pieces in cold water, squeeze lightly, also pass through a meat grinder and add to the meat. Add spices.
Mix the minced meat thoroughly until smooth.
Cut off the rough part of the cabbage leaves with a knife, then place the minced meat on them and roll them into an envelope shape.
Place the cabbage rolls in a microwave-safe pan.
For getting sour cream sauce mix sour cream with flour, add 300 ml of water, add a little salt.
Pour sauce over cabbage rolls.
Cover the pan with a lid and leave in the microwave for 15 minutes at maximum power.

With tomatoes

Required Ingredients:

500 grams of minced beef;
1 small carrot;
3 garlic cloves;
40 grams of sunflower oil;
a pinch of sugar and ground pepper;
a bunch of basil, parsley, dill;
5-6 medium sized tomatoes;
1 onion;
a small head of pekinka.

How to cook:

Remove the hard white vein from the petsai leaves and steam them in boiling water for a while.
Grate the carrots, then place them in a deep bowl with minced meat.
Finely chop the greens and add to the minced meat. Place finely chopped garlic there.
Add a little water to the resulting mixture. Knead the minced meat until it becomes a homogeneous paste.
Wrap the minced meat in cabbage leaves.
Remove the pulp from the tomatoes and stuff them with the remaining minced meat.
Chop the onion into strips and fry in oil. After a couple of minutes add tomato paste and some water. Bring to a boil.
Pour the gravy over the cabbage rolls.
Cover the pan with a lid and set the microwave settings to maximum power. Cook the cabbage rolls in this mode for about 30 minutes.

With minced chicken

With vegetables

Required Ingredients:

chicken breast or minced meat - 400 g;
half-fork petsai;
half a glass of red rice;
2-3 small tomatoes;
2 red bell peppers;
1 onion;
a tablespoon of vegetable oil;
a bunch of parsley;
spices to taste.

How to cook:

Rinse the rice and pour cold water and boil for 5-7 minutes until half cooked. Then put it on a sieve and let it cool.
Place the minced meat in a deep plate. Add salt, pepper, and optional Provençal herbs.
Combine minced meat and rice.
To soften and remove the bitter taste, pour boiling water over cabbage leaves for 5 minutes.
After allowing the leaves to cool, place the minced meat on them and carefully wrap them.
Chop the bell pepper and onion into squares, and grind the tomatoes through a meat grinder.
Fry a mixture of peppers, onions and tomatoes in a frying pan for 2 minutes.
Add cabbage rolls to the frying.
Pour boiling water over everything, cover with a lid. Cook for 30-40 minutes.

With yogurt

Required Ingredients:

300 grams of minced chicken;
2 chicken eggs;
50 grams of onion;
50-70 grams of carrots;
120-150 grams of cherry tomatoes;
a small bunch of celery stalks;
6-7 large cabbage leaves;
50-100 grams of low-fat yogurt;
dried carrots;
bunch of feathers green onions, parsley;
salt.

How to cook:

Finely chop the onion and grate the carrots. Add vegetables to the minced meat.
Chop the tomato and, like the mixture of minced meat and vegetables, place it in a frying pan. Simmer for about 20 minutes.
Cut the eggs small cube, place in a frying pan, fry for 2 minutes.
Place 2 tablespoons of minced meat on 1 sheet of pekinka. Carefully wrap the minced meat in envelopes, then fry for 5 minutes.
For the sauce, mix yogurt, finely chopped onion and parsley and a pinch of salt. For each cabbage roll there is a teaspoon of this sauce.

In a saucepan

Chicken fillet

Required Ingredients:

a small head of petsai;
700 grams of chicken fillet;
4 tablespoons rice;
onion;
carrot;
3-4 large cloves of garlic;
chicken seasoning;
ground coriander;
a small bunch of parsley.

How to cook:

Rinse the rice grains thoroughly under running water, then cook for 7 to 10 minutes. Wait a little, let cool.
Remove the chicken fillet from bones, skin and veins, chop into cubes and grind through a meat grinder.
Add to minced chicken parsley, seasonings, chopped garlic.
Finely chop the onion and grate the carrots on a coarse grater. Then add the vegetables to the minced meat.
Place the resulting pulp on cabbage leaves and carefully wrap them in them.
Boil in a saucepan for half an hour.

Pork with mushrooms

Required Ingredients:

700 grams of minced pork;
a quarter cup of boiled rice;
500 grams of mushrooms;
2 carrots;
5 large spoons of tomato paste;
2 tablespoons of water;
400 grams of Beijing;
ground pepper, salt.

How to cook:

Grate the carrots on a coarse grater.
Fry the chopped mushrooms in a frying pan.
Mix the minced meat with mushrooms, then place on baking sheets and wrap them.
Place a few leaves on the bottom of the pan and place cabbage rolls on them.
Mix sour cream, pasta and spices. Pour this sauce over the cabbage rolls.
Simmer the cabbage rolls over low heat for about an hour. If necessary, add sour cream.

Lenten dietary dishes

Is it possible to do lean cabbage rolls? Here are a few recipes vegetarian cabbage rolls from low-calorie Chinese cabbage.

Vegetarian with soy sauce

Required Ingredients:

1 head of petsai;
150-200 grams of boiled rice;
200 grams of any mushrooms;
soy sauce;
a bunch of any greenery;
2 heads of onion.

How to cook:

Place pekinka leaves in boiling water for a few minutes.
Chop the mushrooms into small pieces, mix with chopped onion, and fry.
Combine rice and mushrooms, then add some soy sauce.
Spread the filling over the leaves, roll into neat tubes and place on a baking sheet.
To prepare the filling, fry a finely chopped onion, a teaspoon of paste and soy sauce. Add a glass of water, a pinch of salt.
Put in hot oven for 30 minutes.

With broccoli and beans

Required Ingredients:

1 head of petsai;
300 grams of broccoli and green beans;
200 grams of pickled mushrooms;
1 piece of onion;
300 grams of mashed potatoes;
seasonings for vegetables to taste;
100 grams of low-fat mayonnaise.

How to cook:

Cook the cabbage leaves in boiling, slightly salted water for about a couple of minutes.
Chop the broccoli into small pieces and fry mixed with beans.
Fry mushrooms with onions.
Mix vegetables with puree.
Wrap the resulting filling in cabbage leaves. Place on a baking sheet, pour in mayonnaise and bake at 200 degrees for 20 minutes.

Instant cooking

Required Ingredients:

1 head of pekinka;
1 egg;
hard cheese;
a couple of tablespoons of milk;
2-3 tablespoons of flour;
200 grams of ham;
spices.

How to cook:

Cut off the thick part cabbage leaves, then boil them for 1 minute.
Place 1 thin slice of ham on each leaf and a little grated cheese. Wrap in envelopes.
Dip each envelope in beaten egg with spices, flour and milk.
Place the cabbage rolls in a frying pan and fry until golden brown.

How to submit?

Advice: As a rule, cabbage rolls are served without a side dish - only with sauce. Which sauce to choose is up to the housewife to decide: you can prepare it yourself, or you can use a ready-made one.

Also, cabbage rolls can be sprinkled with finely chopped herbs or tied with onion feathers around the envelopes. The most important thing is that this dish is always served cold, so it is better to take care of its preparation long before the feast.

Conclusion

Making delicious cabbage rolls from Beijing is not that difficult. Just use our recipes and you will get a wonderful dish that will delight you and your loved ones!

Hello dear readers. Today we cook very delicious cabbage rolls from Chinese cabbage. Many people don’t like cabbage rolls because they take a lot of time to prepare. But I offer you a simple recipe that is prepared quickly and with pleasure. Try it, if you haven’t cooked cabbage rolls from Beijing, then you should cook it and please your family. I will share with you all the subtleties and secrets of preparing this dish. Even if you have never made cabbage rolls from white cabbage before, or you have never prepared this dish at all. Then you will get cabbage rolls from Chinese cabbage and you will be surprised how quickly and simply everything works out. Traditionally, cabbage rolls are meat wrapped in cabbage leaves and stewed in a sweet and sour, aromatic sauce.

But cabbage rolls can be prepared not only from white cabbage, but also from Beijing cabbage. So, let's begin. And we will start, as always, with preparing the ingredients.

Preparing products for cabbage rolls

Cabbage

As a rule, white cabbage is used for cabbage rolls. It must be chosen correctly. You need to take a medium-sized head of cabbage with thin leaves that are not juicy, since even a boiled leaf will break and it will not be possible to wrap the minced meat in it.

Before cooking, remove all damaged leaves, make cuts in the stalk area or remove it towards the center. You can cook whole cabbage, or you can cook leaves. On average, cabbage is cooked for about 10 minutes.

How long to cook Chinese cabbage for cabbage rolls? What I liked about the recipe for cabbage rolls from Chinese cabbage is that the leaves are immersed in boiling water for 1 minute; there is no need to cook them.

If you are preparing cabbage rolls from Chinese cabbage, then choose large cabbage or medium size. Separate the leaves from it. It's simple, just put them in boiling water for a minute. And then the leaves must be carefully removed so as not to damage them. I put them on a clean plate, but if you want them to cool faster, spread them out in a thin layer on the table. It’s possible even on a clean kitchen towel to allow excess liquid to drain.

Rice

It is customary to use round rice for cabbage rolls. But there are no strict rules here and you can take any: long, round, rice cut. But rice is not suitable for pilaf (it is expensive for such use).

Boil the rice until half cooked in salted water, then drain the rice in a colander and allow excess liquid to drain.

Ground meat

The interesting thing about this moment is the stuffing. Stuffed cabbage rolls are prepared from different types minced meat, as you like. Usually used minced pork and beef for cooking. But you can cook it from turkey, pork or beef.

We will need minced meat. You can buy it ready-made, or grind it yourself using a meat grinder or blender (if the power of the blender allows).

What to add to stuffing for cabbage rolls? I usually add carrots and onions, pre-fried vegetable oil. I cut the onion into small cubes and grate the carrots.

I add the roast to the minced meat, salt and pepper, and mix everything.

Sauce

I pay great attention to the sauce, since the taste of the cabbage rolls will depend on the taste of the sauce (gravy). I prepare it only from tomato juice (homemade).

To begin, I fry the diced onion in vegetable oil, grated coarse grater carrot. Then add tomato, salt and sugar to taste. You can use a little ground black pepper, a couple of peppercorns, and a bay leaf. Be sure to taste the gravy, ideally the sweet and sour taste of the gravy.

I hope this is sorted out, now you can start the recipe with step by step photos.

How to cook cabbage rolls from Chinese cabbage - recipe with photo

1 Chinese cabbage (medium size)
500 grams of minced meat
1 cup boiled rice (boil 0.5 cup rice)
1 onion
1 carrot
salt and pepper
greens (optional)

Ingredients for gravy (sauce):

500 ml. tomato juice
1 onion
1 medium sized carrot
salt and sugar to taste
Bay leaf
peppercorns

Separate the leaves from the Chinese cabbage.

Put the water on the fire and bring to a boil.

Fry onions and carrots in a frying pan.

We grind the meat into a meat grinder or use it already ready minced meat. I have pork. I will also add chopped dill to the minced meat, but if you don’t have fresh herbs, you can do without it.

Add boiled rice. I boil half a glass of rice in 2 glasses of water. Cook the rice until half cooked.

When the water boiled, we prepared it for the cabbage. Then we put the leaves into it in portions. Literally for 1 minute. The thick part of the leaf at the bottom can be carefully cut off, being careful not to damage the leaves. Well, of course, damaged leaves are not suitable for us.

Mix the minced meat, add salt and pepper to taste. We take the leaves out of the boiling water, lay them out and let them cool.

Now let's proceed directly to preparing cabbage rolls. Take a sheet and spread the minced meat to the edge of the sheet. Where the rough part is, don't get confused.

If the sheet is large, then part can be cut off from the side of the rough sheet.

Fold the cabbage roll into an envelope towards the top of the sheet. It all turns out like this.

This is how we cook cabbage rolls. As practice has shown, you need to take one large Chinese cabbage or two medium ones. Since we do not use the top leaves (if they are damaged), and the leaves towards the center are very small, it is impossible to “wrap” the meat in them.

This is how my plate of cabbage rolls turned out. I will stew them in a cauldron; at the bottom of the cauldron, so that nothing burns, I put (those top) leaves of Chinese cabbage.

I start preparing the gravy. I fry the onions and carrots, add tomato juice, salt, and sugar to taste. Bay leaf peppercorns. I simmer for 5-7 minutes. Be sure to try everything. Remember the sweet and sour taste.

You can add a couple of spoons of sour cream to the sauce, it will turn out very tasty. This is how I cooked it in the oven. This time we'll stick to regular tomato sauce.

Lay out the cabbage rolls in layers and pour gravy over each layer. Place a second layer on top of the first layer of cabbage rolls and fill it with gravy, and so on.

I ended up with two layers of cabbage rolls.

If you have leftover meat, you can place small meatballs on top and simmer them together with cabbage rolls; our children, for example, really love such meatballs.

Simmer the Chinese cabbage rolls over low heat for 30-40 minutes under the lid.

The cabbage rolls turn out tender and soft and do not fall apart. Everything turns out whole and beautiful. This dish can be served with sour cream. It tastes best with sour cream, and no side dish is needed. Also, if you have herbs (parsley, dill), you can sprinkle the dish with fresh chopped herbs.

These cabbage rolls are easy and simple to prepare, plus they are original, tender and juicy. It's not always possible to find white cabbage for cabbage rolls is correct, often the leaves are very juicy and even break when boiled, but with Chinese cabbage they are flexible, wrapping meat in them is a pleasure. And the children then happily eat the salad from the remaining Beijing.

I hope you liked the recipe for stuffed cabbage rolls, especially since it has step-by-step photos, so you can do it delicious dish, which you can please your family, friends and guests.

We love cabbage rolls and cabbage rolls very much. In the autumn season we stuff peppers, and in winter we prepare cabbage rolls. Cook with love and pleasure. Bon appetit!