Unlike the classic way, this dish is from chinese cabbage  it turns out more delicate and fragrant, and even much easier to prepare. Let's consider with you some recipes, and you choose for yourself the most suitable and tasty.

Pepper Cabbage Recipe

Ingredients:

  • chinese cabbage - 1 pc .;
  • chopped meat  - 300 g;
  • rice - 4 tbsp. spoons;
  • greens - at will;
  • onion - 2 pcs .;
  • carrots - 1 pc .;
  • vegetable oil:
  • tomato juice - 1 tbsp .;
  • meat broth  - 1.5 Art .;
  • spice.

Cooking

Now we will tell how to cook cabbage rolls from Chinese cabbage. So, first cut off the cabbage stalk and sort the vegetable into separate leaves. Now boil them no more than a minute in boiling water until soft. Then we shift the boiled leaves on the dish and let them drain and cool down well.

And this time let's cook the stuffing for cabbage rolls. For this rice is pre-soaked for half an hour in cold waterand then wash several times. Peel the onion, finely chop. Greens properly, wash, shake and finely chop. Now we combine minced meat, soaked rice, onions and fresh greens in one pot. Pepper and salt the filling to taste and mix thoroughly. After everything is prepared, we begin to make the cabbage rolls themselves.

To do this, take a leaf of Peking cabbage, spread on it a little cooked filling, bend the edges to the center and roll, giving the stuffed cabbage rolls. We do the same with all cabbage leaves.

Now we clean the carrots and onions, and then rub the carrots on a coarse grater, and finely chop the onion. Fry vegetables in vegetable oil, add to them, mix, add some salt and pepper gravy. Stew everything until the vegetables are soft.

Fill our cabbage roll with the resulting frying, pour in the broth and cook on low heat with the lid closed for about 30 minutes. Put the prepared cabbage from Chinese cabbage on a large platter, pour sour cream, sprinkle with fresh chopped greens, and serve on the table.

Lazy cabbage rolls from Peking cabbage

Ingredients:

  • chinese cabbage - 1 pc .;
  • turkey fillet - 300 g;
  • fresh champignons - 5 pcs .;
  • granular curd cheese - 300 g;
  • tomato - 1 pc .;
  • fresh greens;
  • garlic - 3 cloves;
  • spice.

For the sauce:

  • tomato paste - 2 tbsp. spoons;
  • water - 3 tbsp. spoons;
  • spice;
  • garlic - 1 clove.

Cooking

For the preparation of cabbage rolls from Chinese cabbage, turkey or chicken fillets are washed, processed and chopped into small cubes. Then put the meat in a deep dish, add grainy curd, chopped mushrooms, finely chopped tomatoes, greens, season the stuffing with salt and black pepper to taste. All mix and leave the stuffing aside. We separate the leaves from the cabbage of cabbage, lower them for 2–3 minutes in boiling water, and cut the hard edges with a knife, or slightly beat them off. Now lay out meat stuffing  on a cabbage leaf and wrap tightly in a roll.

Stuffed cabbage rolls into a baking dish greased with vegetable oil and proceed to the sauce. To do this, mix tomato paste with chopped greens, add garlic and pour in some water. Grease each mixture with this mixture and send the dish to the oven preheated to 200 degrees. We bake stuffed cabbage in the leaves of Peking cabbage for 35-40 minutes.


   Calorie:   Not specified
   Time for preparing:   Not specified


  Probably, it makes no sense to teach you to cook such a dish as cabbage rolls. But I want to tell you how you can cook them not from white cabbage leaves, but from peking leaves. Chinese cabbage rolls, recipe with photos step by step teaches them to cook, are more tender and tasty. Well and, you see, it is much easier to disassemble a peking on leaflets than white cabbage.
  Of course, such a dish can not be called either very festive or fast. And if with holiday option  one can argue, the fact that duckies are not easy to cook for quite a long time, I think, is undeniable.
  Personally, I think the best option for a Sunday family dinner, when you can afford to set aside time for his cooking, and please your family with a delicious, appetizing dish.
  As a filling, we take mixed minced meat such as a mix of pork and beef, add soaked pre-cooked rice, finely chopped onions, carrots and greens. I draw attention to the fact that the rice we put it in raw form, and it will be prepared during cooking.
  Before stewing, cabbage rolls made from Chinese cabbage are fried in a frying pan to give them a golden crust and an aromatic taste.
  The recipe is designed for 6-8 servings.



  Ingredients:
- cabbage cabbage - 1 head
- minced meat (pork + beef) - 300 g
- rice (round) - 150 g
- Onion - 1 pc.
- carrot - 1 pc.
- tomato juice - 1 glass
- fresh greens
- sunflower oil
- broth
- pepper, salt

Cooking










Then boil them for 20 seconds in boiling water, remove from the water and let them cool slightly.





  Now we are preparing the filling: add chopped onion and greens, as well as grated carrot, salt and spices into the minced meat.



  Stir well.



  On each sheet we put the filling (1.5-2 tbsp.).





  Next, tuck the side edges to the filling was closed.



  And we begin to roll cabbage rolls from Peking cabbage.











  So we fold all the products and then fry them in a pan until golden brown.



  Add them to the pan, add tomato juice,



  pour broth (or water) and simmer them on low heat for 30 minutes.



  Chinese cabbage rolls with minced meat are ready. Enjoy your meal!





  See also how to cook

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Push class


Sometimes you wake up in the morning and you think: “What would such a cook be?” It seems that everyone loves, they cooked quite recently, something else - to cook too long or not cheap. And sometimes there is a feeling that everything seems to have become “boring”. And you sit, break your head for half a day.

But, sometimes, the idea comes rather quickly: “But is it possible to cook something ordinary, but not quite usual!” And this is my dish with cabbage rolls from Peking cabbage.

Cabbage has tender juicy leaves, minced meat is used as a filling - therefore the dish is cooked quickly, it turns out tasty and inexpensive. You can cook a sauce at least some, today one, after a week - another. Once cooked in a saucepan, another time baked in the oven, and the third time to stew in a pan. Here is a variety! And it allows each time to eat a new dish, and not to repeat.

I offer you a few step by step recipes, how to prepare such dishes.

Today in the article:

  Chinese cabbage rolls - simple step-by-step recipe with photos

This is a very simple recipe, which is not only quickly prepared, but also very tasty. The composition of the products will be in each refrigerator. To cook it you don't even have to go to the store on purpose. Well, not counting Peking cabbage, of course. Although I have it in the winter time always. It is simply indispensable for salads - even if combined with meat, even with vegetables, even with fruit. Preparing for one - two.

We will need (for 12 - 14 servings):

  • minced meat (any) - 300 gr
  • chinese cabbage - 1 forks
  • boiled rice - 3 tbsp. spoons
  • onions - 2 pcs
  • carrots - 1 pc
  • bell pepper  - 1 piece (100 gr) - at will
  • tomato - 1 pc
  • or tomato paste - 1 tbsp. spoon
  • any spices
  • salt, pepper - to taste
  • red pepper - optional
  • fresh greens
  • vegetable oil - 5 tbsp. spoons
  • sour cream - to serve

Cooking:

1. With cabbage fork, remove 12 -14 leaves. So that they do not break, you need to do it carefully, do not rush. They are very gentle and are easily torn at the top of the green part. Therefore, you should try.

2. In a large saucepan, boil water and place the leaves there. Close the lid, boil, mark for 1 minute. After that, turn off the heat, hold for another 1 minute with the lid closed, and gently reach with a slotted spoon, again, carefully, so as not to damage the leaves.


Put in a colander or large dish to cool the leaves and water from them. Water from the pan does not pour out, it is still useful to us.

3. In the meantime, the leaves are cooked and cooled, we are engaged in the preparation of minced meat. I decided to mix two kinds of minced meat. I had minced chicken and ground beef. Some more, some less, it is not significant. In total it will need 300 grams.

Put it in a bowl. If the stuffing was in freezer, then it must be obtained in advance, so that it will defrost at room temperature.


4. Cut one onion into small cubes and add to stuffing. Try to cut onions as small as possible. Stuffed cabbage will cook for a very short time.

5. Boil rice until half ready in salted water, that is, about 10 minutes. It is best to take rice, which is used for cooking of porridge. It contains a lot of gluten, and is very good for and.

This may be, for example, the variety Krasnodar round grain. With this rice, the mince will not fall apart and the cabbage rolls will be better kept its shape.

6. After the rice reaches the desired condition, drain water from it and rinse with water at room temperature. Then put in a colander and let drain all the water. Then send in a bowl with minced meat.

7. Now the minced need to be salted, add pepper and any spices that you usually use. I add a spice blend consisting of cumin, coriander, dried oregano, rosemary. Also in my mix is ​​red hot peppers  and paprika, as well as dried dill.

I like to add spices to mince. They "bloom" in it under the influence of steam, and the filling becomes not only tasty, but also fragrant.


You look at your discretion, here someone already loves them. Spices are purely individual.

8. Mix the stuffing so that all the ingredients, and most importantly spices, salt and pepper are evenly distributed. And let him stand a little bit, so that again these important components could open up and feed the meat.

But while the stuffing is, we have no time to stand. We still need to make a delicious sauce, or sauce. Just do it and do it.

9. Cut another onion, also in small cubes, so that the onions are not felt at all after cooking.

10. Heat the pan and pour the oil into it. Put onion in hot oil and fry it until golden. The fire can be as big, this is if you have a griddle with a thick bottom, or an average one if the griddle is ordinary.


It is important that the onions do not burn when frying, otherwise the sauce will turn out dark and not so tasty. Here it is better not to fry onions a bit than to overcook.

11. During the time it is fried, grate the carrots for korean carrot. You can rub on a regular grater, but in this case, the carrots will turn out in a dish almost invisible. And if you want it to be visible, the first grater will be better. Or you can cut the carrots into thin strips.

Once the onions are fried, add the carrots and fry it all together. To fry not for long, 2 - 3 minutes.


12. Add Bulgarian pepper. You can do without him, now it is winter, and it is not cheap. I just have it my own, even from the summer stocks. I freeze it in large quantities, and I just have enough until the next harvest.


I like the flavor that it gives. Well, of course he gives the taste too. The Beijing cabbage itself does not have a special taste, therefore it is important that the sauce and the filling be tasty.

13. Fry it all together for no more than 2 - 3 minutes so that the pepper also has time to put the juice.


14. And add the tomato sliced ​​and peeled from the skin. Or a spoon of tomato paste. I add my own, or sauce, which I have also been harvesting since summer.


Fry everything together for another 2 to 3 minutes. Then pour the water in which the cabbage is boiled, about 1.5 to 2 cups.


15. I also add a slice of red capsicum for spiciness and taste. It is also up to you.

Afraid that the sauce will turn bitter is not necessary. If you put pepper a little bit, then it is always good, any dish with it acquires an additional taste. Pepper helps to better reveal all the other ingredients.

And also add a pinch - two spices, salt and black pepper to taste.

16. Stew all together for 7-8 minutes, so that the spices and salt are spread.

17. In the meantime, you can wrap cabbage rolls. The leaves had cooled by then, and the stuffing was real. It needs to be mixed again.

If the leaves have a hard and solid base, then it can be cut with a sharp knife across. Otherwise, the leaves wrap thinly fail.

18. On the green part of the sheet lay the minced meat, approximately the dining room boat and roll it up with an envelope. If the sheet somewhere broke nothing terrible. It is big enough, so when we wrap it up to the end, everything will disappear.


19. So roll all the cabbage rolls and put them in the pan. Pour the sauce, if necessary, add another cabbage broth. A lot of liquid is not necessary, although there is also a matter of taste.


I just have to warn you that it's better to eat cabbage rolls on a flat plate with a knife and fork. They are well cut across, but they are very difficult to cut along, the longitudinal fibers are quite strong and even with a knife to cut them neatly is not convenient.

Therefore, if you cook with a large amount of liquid, it will be inconvenient to eat. Stuffed fish do not bite off!


20. Put the pan on a high heat, add the required amount of liquid, if necessary, and bring to a boil. As soon as it boils, reduce the fire to minimum and close the lid.


Content should not seethe. It should only be slightly bubbling.

21. Cook for 40 minutes. Somewhere in the middle of the lid open and try the sauce for salinity. Add as needed.

22. After the allotted time, open the lid and add chopped greens. Boil it is not necessary, just close the lid and let it stand for 10 minutes.

23. After that, arrange the cabbage rolls in plates, add a little sauce with vegetables. And serve with fresh sour cream.


24. To eat with pleasure!

Everything turned out great! The dish is not heavy, after it does not feel heaviness in the stomach. Although the feeling of satiety is present. Despite the fact that cabbage rolls turned out pretty small, you can eat two things.

By the way, according to the same recipe, you can cook a dish in a pan or in a slow cooker. There it’s just possible to reduce the amount of fluid. But it depends on how much the pan will hold the finished products. It is desirable that they are placed in one row.

  Chinese cabbage rolls in a skillet

Not only meat can be used as a filling. Stuffed cabbage rolls with fried mushrooms and onions are very tasty.

We will need:

  • mushrooms - 300 gr
  • chinese cabbage - 12 leaves
  • onions - 2 pcs
  • carrots - 1 pc
  • salt, pepper - to taste
  • vegetable oil - 5 tbsp. spoons
  • sour cream - to serve

Cooking:

1. Carefully remove the cabbage leaves from the fork and place in boiling water for 1 - 2 minutes, soak in the pan with the lid closed. Then get them with a slotted spoon and let the water flow and cool down a bit.


2. Peel onions and cut into small cubes. Grate carrots. I use Korean carrot for this. The result is a neat, beautiful straw that will not be boiled soft.

3. Mushrooms can be used any, albeit fresh, albeit frozen, albeit dried. If the mushrooms are dried, then they should be pre-soaked in lightly salted water, if they are frozen, then let them thaw slightly. Then cut them into small pieces.


4. Fry the onions until slightly golden, add the sliced ​​mushrooms and fry all together for 3 - 4 minutes. Salt to taste. In this case, we can do without any spices, so as not to “kill” the smell and taste of mushrooms.


5. Put a little more than half of the filling in a separate bowl. In the remaining stuffing, add carrots and fry it with mushrooms and onions for 2 - 3 minutes.


6. Pour one and a half glasses of water or better broth, in which cabbage was cooked. Bring to a boil and salt to taste. Then turn off the heat and leave the pan for the time being.

7. For cooled cabbage, cut off hard streaks at the base of the sheet. Put the stuffing on each sheet and wrap it in a thick envelope.


8. Put the cabbage rolls in the pan, put it in the sauce, put on the fire. Bring to a boil and simmer for 30 minutes on low heat with the lid closed.


9. Serve, laid out on a flat plate, along with mushroom sauce and sour cream. To eat with a knife and fork, cutting each stuffed cabbage across.


The long, light green part of the leaf is strongly fibrous. The fibers there are long and strong. Therefore, cut neatly along them does not work. If the leaves of Peking cabbage are large enough, then you can cut this lower part altogether.

Sometimes in this recipe another extra step is done. Before you put the cabbage rolls in the sauce, you can pre-fry them in a separate pan with a little oil. It turns out a completely different taste.

You can also not additionally cook mushroom sauceand cook, for example, a sauce of carrots with tomato. Or pour our products cream sauceseasoned with garlic and fresh herbs.

In fact, there may be a lot of options, and you should not be afraid to experiment. We remember that the Beijing cabbage is perfectly combined with any products.

  Chinese cabbage rolls in the oven

Stuffed cabbage of course you can bake and oven. This can be done with the first and today's second dish. But in order not to repeat myself, I want to offer a somewhat unusual performance. I took the recipe for ordinary stuffed cabbage as a basis, but since they are made in Transcarpathia. It turns out very tasty.

So take the recipe to the note, according to it you can cook the cabbage rolls and white cabbage.

We will need:

  • chinese cabbage - 1 big forks
  • pork loin - 500 gr
  • pork fat - 150 gr
  • onions - 2 pcs
  • sour cream - 5 tbsp. spoons
  • tomato paste - 2 tbsp. spoons
  • salt, black pepper - to taste

Cooking:

1. Disassemble the cabbage fork into individual leaves and boil for 1 - 2 minutes in a large saucepan with water with the lid closed. Then put them in a large flat dish with a skimmer. Let the water flow and cool slightly.

2. Cut the meat into thin slices, slightly repel it, then salt and pepper. Beat better, covering the pieces with cling film.


3. Put the fat in the pan and fry the diced onion on it.

4. Cut thick veins from leaves. For each of them lay out a piece of meat and a little onion on top. Minimize the envelope.

5. The bottom of the pan, or other container, which can later be put in the oven, lined with cabbage leaves and put cabbage rolls in it. If you left the fat with onions, then put all the remains on top, and then cover up the leaves.

If you cover the cabbage leaves with leaves, they will cook much faster, besides the leaves of the cabbage rolls will not unfold.

Content pour salted water, you can the one in which the cabbage was boiled. Alternatively, if you want more broth, you can use beef broth.

6. Cook for 1 hour. Upper leaves to remove.

7. Sour cream mixed with tomato paste  and pour into the pan, or another container in which they cooked. Put in the oven preheated to 180 degrees for 30 minutes.


8. Then serve sprinkled with fresh herbs. To eat with pleasure.

This recipe is not as quick as the first two. And cooked cabbage will have a little longer, and it will take a little more time. But if this time you have, then cook, be sure. I think you will like it! And the recipe is not complicated at all.

  Cabbage rolls with pork, mushrooms and cheese in the oven

An excellent recipe that will not leave anyone indifferent.

We will need:

  • pork pulp - 400 gr
  • chinese cabbage 1 fork
  • champignon mushrooms - 300 gr
  • onion - 1 pc
  • cheese - 100 gr
  • sour cream - 300 gr
  • mayonnaise - 150 gr
  • salt pepper
  • vegetable oil - 2 tbsp. spoons

Cooking:

1. Cooking cabbage leaves. Dip them in boiling water for 1 - 2 minutes, cover with a lid. Then we get and cool.

2. Rinse the mushrooms thoroughly and cut into small plates. Onions cut into cubes.


3. Fry the onions with the mushrooms in a pan in a small amount of vegetable oil.


4. Pork cut into thin slices 0.5 cm thick across the fibers and beat them, putting in food wrap. Need to beat off the two Toron. Then salt and pepper, also from two sides.



5. Put a piece of pork in each sheet, then mushrooms with onions. Cheese grate on a medium grater and put the next layer. Top with a little sour cream and mayonnaise.



Collapse stuffed envelope. And if it does not work out, then you can roll up the roll, and then just fill the side edges inside.

6. Ready stuffed cabbage to put in a heat-resistant form. Mix the remaining sour cream with mayonnaise and fluff each product on top.


7. Heat the oven to 200 degrees. Bake for 40 minutes. At that time, the dish will be covered with a beautiful golden crust.

8. Submit to the table, laid out on plates.

  Stuffed cabbage rolls with meat and buckwheat, baked in the oven

But so simple and interesting recipe  I found on the Internet. Cooking is very simple.

As a mince meat is used here minced meat and boiled buckwheat. Instead of rice it is quite possible to use buckwheat. It will be varied and tasty.

Here you can see how to wrap stuffed cabbage not with an envelope, but with a roll, where the edges are tucked inside.

These are our recipes today. As you can see, they are quite simple and all are performed in almost the same way.

I tried to talk about the different variations, how and with what you can cook them. And so, as they say, fantasy has no limits. Wrap in cabbage leaves  You can and millet, and barley. You can cook and vegetarian cabbage rolls. For the filling use the same mushrooms with onions. You can add to them more carrots. Delicious they will turn out if you cook the filling of cottage cheese. You can also add greens, garlic, and egg to it.


So experiment, or cook for the proposed recipes. And you will get everything tasty, satisfying and nutritious!

If you like the recipes, then share them with friends, put likes. Or share your recipes in the comments.

I want to wish you all the best. And for those who cooked stuffed cabbage today - Bon appetit!

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Some housewives are happy to eat stuffed cabbage at a party or catering, but they do not cook their own houses. The thing is that traditional recipe requires minced meat to be wrapped in cabbage leaves, but they are usually juicy and brittle, and these properties are not always possible to get rid of even as a result heat treatment  vegetable. And the process of preparing cabbage for cabbage can hardly be called quick and simple. However, today on the shelves of shops you can almost everywhere find Peking cabbage, whose leaves are soft and soft, so they need minimal preparation. In addition, cabbage cabbage from Beijing cabbage and in appearance, and taste almost no different from traditional ones.

Cooking features

Despite the fact that cabbage rolls from Peking cabbage are much easier to make than white cabbage, knowledge of several subtleties of technology will not hurt any housewife. All the more useful these recommendations to those who are going to make such cabbage rolls for the first time.

  • When buying Chinese cabbage, it should be borne in mind that it does not go all the stuffed cabbage: the most upper leaves  most often they are sluggish around the edges and with a coarse and juicy base, and the inner leaves are too narrow to wrap the stuffing in them. Therefore, only medium leaves are used, and large heads of cabbage weighing from 750 g to 1 kg will be much more economical. Unused leaves can be put on a salad or on lazy cabbage rolls.
  • Although Beijing cabbage leaves are soft, they may not be flexible enough without heat treatment. Therefore, the right amount of leaves should be separated from the heads, washed and lowered for a couple of minutes in hot water. After the leaves are dried, they can be used.
  • Stuffed cabbage for cabbage can be used from any meat, as long as it is fresh. The higher the quality of minced meat, the more delicious the cabbage rolls will be.
  • The taste of the dish will improve if you add onion and carrot to the mince. Many housewives prefer to put fried vegetables in the mince.
  • If you fry the cabbage rolls in the pan before stewing, they will be even tastier.
  • Rice before adding to the stuffing must be boiled, otherwise it will remain solid.
  • To make the sauce, in which cabbage rolls are cooked, a brighter aroma and rich taste are added to the vegetable roast, butter, bay leaf, allspice or black peppercorns, greens.

Features cooking cabbage from Beijing cabbage will depend on whether you bake them in the oven or stew in a pan or microwave.

Chinese cabbage rolls in a pan

  • chinese cabbage - 0.8 kg;
  • minced meat - 0.5 kg;
  • rice cereal - 80 g;
  • onions - 0.2 kg;
  • carrots - 0.2 kg;
  • salt, sugar, ground pepper - to taste;
  • sour cream - 0.2 l;
  • tomato juice - 0.5 l;
  • tomato paste - 35 g;
  • greens - 100 g;
  • bay leaf - 1 pc .;
  • peppercorns - 5 pcs .;
  • vegetable oil - how much will go.

Cooking method:

  • Wash the cabbage head, after sorting it on the leaves.
  • Boil the water, drop the cabbage leaves into it, and after a minute, remove the pan from the heat.
  • Carefully remove the leaves and place on paper kitchen towels so that they absorb water. Put the cabbage leaves in a pile.
  • Peel the vegetables and chop: rub carrots, finely chop the onion with a knife.
  • Heat the oil in a pan and fry the onions and carrots in it until soft. Transfer half of this mass to the mince, add tomato paste to the remaining vegetables in the pan and simmer for 10 minutes.
  • Stir fry with tomato paste with sour cream, add salt and pepper to this sauce.
  • Boil rice and combine with minced meat.
  • Finely chop the greens, mix with tomato juice.
  • Place some of the largest cabbage leaves on the bottom of the pan. Lightly grease them with sour cream sauce.
  • Wrap stuffing in cabbage sheets. If desired, fry the cabbage rolls in a pan.
  • Put a few cabbage rolls in the pan so that they cover the bottom and lay in one layer. Cover them with half of the cream sauce.
  • Put the remaining cabbage rolls, grease them with the remaining sour cream sauce.
  • Fill with tomato juice, put bay leaf and peppercorns.
  • Put the pot on a slow fire. Simmer the stuffed cabbage after boiling the sauce for 40 minutes.

Stuffed cabbage are full-fledged minced meat, serving them with a side dish is not accepted. But the sauce does not hurt. You can use the one in which the cabbage was stewed, or sour cream.

Chinese cabbage rolls in the oven

  • chinese cabbage - 0.75 kg;
  • minced pork - 0.3 kg;
  • rice - 150 g;
  • onions - 100 g;
  • carrots - 0.3 kg;
  • sour cream - 100 ml;
  • water - 0.2 l;
  • vegetable oil - how much will leave;
  • salt, spices - to taste.

Cooking method:

  • Wash the rice, cover it with a glass of water and boil for 7–10 minutes. Rinse again.
  • Mix rice with minced meat.
  • Cut off the bottom of the cabbage at Peking cabbage and divide it into leaves. Wash the leaves, the size of which allows their use for the formation of cabbage. Immerse them in boiling water for a minute, carefully remove and allow to drain.
  • Peel the carrot and chop it on a grater with large holes.
  • Peel off the bulb. Cut the onion into small cubes.
  • Heat oil in a pan and put vegetables in it. Cook them for 10 minutes.
  • Put the roasted vegetables in the stuffing, mix, do not forget to salt and season it.
  • Place a spoonful of minced meat on the cabbage leaf, put the upper part of the cabbage leaf on the mince, then roll up the sides and fold the sheet like a pancake.
  • Grease the baking dish with vegetable oil and place the cabbage rolls in it.
  • Dilute sour cream with water and pour over cabbage rolls.
  • Put the form with stuffed cabbage in the oven preheated to 180 degrees.
  • Bake 50 minutes.

Serve the cabbage rolls baked in the oven with sour cream or sweet and sour tomato sauce. Garnish for them is not required.

Cabbage rolls from cabbage in a slow cooker

  • chinese cabbage - 1 kg;
  • ground beef - 0.4 kg;
  • onions - 100 g;
  • rice cereal - 80 g;
  • carrots - 100 g;
  • tomato juice - 1 l;
  • vegetable oil - 40 ml;
  • salt, spices - to taste.

Cooking method:

  • Wash the rice well, put the multicooker in the bowl, cover it with water and turn on the Soup program (if you prefer, you can choose the Pilaf, Rice, and Kasha programs — there will be no trouble). Cook for 10 minutes.
  • Remove the rice, rinse, mix with minced meat.
  • Wash and dry the multicooker bowl, put it in place. Pour the oil into the bowl.
  • Wash and peel the vegetables. Rub carrots, chop onions with a knife.
  • Put vegetables in a slow cooker and run it in frying or baking mode for 10 minutes.
  • Take out half the vegetables and add to the mince. Salt and pepper it, mix well.
  • Wash cabbage and divide into leaves. Boil large for 1–2 minutes. Take care not to damage, remove and dry.
  • Put a piece of mince on each sheet, fold it in an envelope.
  • Fold the stuffed cabbage in a multicooker container.
  • Mix the juice with pepper, salt and other spices to taste. Pour them stuffed cabbage.
  • Activate the Quenching program for 30 minutes.
  • Finish cooking using the Baking program. Turn it on for 20 minutes.

The most delicious stuffed cabbage, cooked according to this recipe, will be in the event that they are served with sour cream. However, if you pour them with the juice in which they were prepared, the taste of the dish will not disappoint you either.

The remaining cabbage leaves can be used for cooking lazy cabbage. To do this, they need to be finely chopped, stewed, combined with roast from tomato and carrot, minced meat and rice, using the proportions indicated in any of the above recipes. At the same time in the stuffing, to make it more viscous, you should add 10% of lard and 2 eggs per 0.5 kg of prepared stuffing. From the minced meat they form patties, fry them in butter in a hot frying pan, and then stew them like ordinary cabbage rolls.