How to make cabbage rolls in a saucepan. How to cook cabbage cabbage cabbage with meat and rice. Cabbage rolls with meat and rice in grape leaves are real sarma.

How to cook delicious traditional cabbage rolls know many women who have experience in home cooking. But what about young housewives who want to diversify their family's food? The Internet serves as a source for this kind of knowledge, and it is not in vain, for here one can find various recipes preparations, in addition to see clearly how to prepare a dish.

In the material of this article we will tell you the recipe how to make simple and delicious cabbage rolls, or rather step recipe cooking cabbage rolls in a pan with a photo.

How to cook traditional cabbage rolls: photo recipe

Products based on 2-liter cossacks:

Meat (beef, pork, chicken) - 0,5 kg
Rice (it is better to use rice of round form) - 2 cups
Onion - 2-3 medium sized bulbs;
Carrots - 1-2 pcs. medium size;
Vegetable little (for dressing onions and carrots);
Salt, pepper, tomato.pasta.

The recipe for stuffed cabbage has its own subtleties, which we will also discuss below.

How to steam the leaves

We put water on fire, in order to "steal" cabbage leaves. This is to ensure that they become soft and supple for twisting.

When the water boils, pour in it 3-4 tablespoons of vinegar (this is necessary so that the leaves are not digested and do not creep when twisting), place the cabbage in a saucepan. But before that, so that the leaves are well behind the cabbage, it is necessary to make cuts around the head. How to do this, look at the photo.

The time of steaming leaves depends on the density of the cabbage leaves, usually on average it takes 3-7 minutes. You will see how the leaves themselves lag behind the cabbage, it will start, blossom as a flower. After that, gently pull it out of the water with 2 forks, or a knife and fork. Finish the leaves with a slide on the plate.

You put the cabbage again in boiling water, so that the remaining leaves are steamed.

Filling for cabbage rolls

At the same time we prepare the stuffing for cabbage rolls. For this we twist the meat into minced meat. We chop the onions and rub the carrots. We put the cook, pre-washed rice.

Now step by step with the photo:

	When the rice boils, it should be slightly salted and cook for 3-5 minutes on low heat, then turn off and leave to cool until warm.
	Let's pass onions with carrots to golden color.
	When all the ingredients are ready, we mix them with spices. So our stuffing for cabbage rolls is ready.

How to spin stuffed cabbage rolls

Now the transition to the most responsible - twisting cabbage rolls. Why are so many afraid that this is what they will not succeed. I want to say that this is unlikely - because there is nothing easier than to prepare forcemeat and roll the cabbage rolls. There are 2 options for twisting cabbage rolls, but today we will learn how to roll the cabbage rolls.

	Take the steamed cabbage leaf, put it on the dope or on the table. If the stalk of a cabbage leaf is too coarse, it can be cut off or beaten with a hammer to beat the meat.
	On the ground we put on forcemeat (on the average cabbage leaf, about 1 full with a hill a tablespoon)
	We turn cabbage leaf with mince into a tube.
	Like this…
	With your finger, we pack both edges of the stuffed cabbage inside.
	That's the kind of bluebird that should turn out in the end.
	Now we do the same with the rest of the cabbage leaves, and we put the duckies in a kazanok or pot.

Dissolve 1-2 tablespoons of tomato paste in an arbitrary amount of water, and pour the mixture into cabbage rolls and add water so that the cabbage leaves are completely (even with a small margin covered in water).

We hope our step-by-step recipe for cooking stuffed cabbage with the photo will be most useful and you will learn how to cook delicious cabbage rolls for your family. Bon Appetit!

For cabbage rolls, it is best to choose a dense, even head of medium size.

The slightly flattened cabbage is the best. It is for such heads that the thin surface of the leaf is much larger in area than the coarse part with a thick petiole.

The density of the leaves is very important: cabbage with a greenish tint is the best choice. Almost white heads with thick leaves will require a longer cooking time, and in the finished dish can be stiff and fibrous.

Preparation of leaves. With a sharp knife, we cut out a stump, trying to grab most of the coarse thick petioles. Then lower the head of cabbage into boiling water, which is added a small amount of vinegar. The acid will preserve the natural structure of the cabbage leaf and protect it from ruptures.

Cook the cabbage for a few minutes, until the top sheets become transparent and begin to separate from the head.

Carefully take out the head out of the boiling water and, trying not to burn yourself, separate the top cooked leaves. If necessary, return the cabbage to boiling water and repeat the whole process with the remaining leaves.

Finished cabbage leaves cool, and, if necessary, cut off the protruding thick parts of the petioles.

Traditionally, cabbage rolls are folded so that the filling is covered with cabbage leaf from all sides.

Spread the prepared cabbage leaf on the board in front of you. Closer to the base of the leaf lay two to three tablespoons of the filling in the form of an oblong sausage half the width of the leaf.

Cover the filling with the base of the sheet, then wrap the sides of the sheet, then scroll the tibia away from yourself, twisting it into the remaining long part of the cabbage leaf.

Do you like sharper and fragrant dishes? Try to cook the cabbage rolls with this recipe. Over the prescription of the years, it's hard for me to remember how he appeared in our family, but if we believe different stories, his great-grandmother and all my aunts prepared it.

1. Prepare the cabbage leaves.

2. We prepare the sauce, in which we will extinguish cabbage rolls:

Finely chop the onion, one carrot grate on a large grater. In a frying pan, heat 2 tbsp. spoons of vegetable oil, add onions and carrots and fry until golden brown. When the vegetables are ready, add to them 300 gr. finely chopped tomatoes (can be taken canned), 100 ml. water, 5 tablespoons of sour cream, 1 tbsp. spoon of tomato paste, 1 teaspoon of dried dill greens, salt, sugar, black and red pepper to taste (about 1/4 teaspoons of each kind). All mix, bring to a boil and cook under the lid over medium heat for 10 minutes.

3. We set aside and begin to deal with the filling:

500 gr. minced meat (best to take a mixture of beef and pork), we add half a glass of rice to it (rice is pre-poured with steep boiling water and let stand for 10-15 minutes), two finely chopped onions, salt, black and red pepper to taste.

4. Wrap the stuffing in the cabbage leaves, forming cabbage rolls, dip the cabbage rolls into the egg mixture (two eggs + 2 tablespoons of water), lightly beaten with a fork.

5. Fry in butter for three minutes on each side.

6. Transfer the cabbage rolls into a wide pan, add two bay leaves to them, pour in sauce and simmer under the lid on low heat for 35 to 40 minutes.

Very tasty stuffed cabbage with chicken filling, baked in the oven. This is already my variation on the topic of family recipes.

Once in Italy I happened to try a similar dish and, returning home, I restored the recipe "from memory".

We prepare cabbage leaves. Also we start to be engaged in a stuffing. Chicken minced meat with finely chopped onion and grated carrot fry until half cooked, add to them finely chopped bulgarian pepper, salt and pepper to taste, cover with a lid and continue to cook for another five minutes. We let cool and form cabbage rolls.

Transfer the stuffed cabbage into a greased baking dish, pour over 100 ml sauce. cream and 3 tbsp. spoons of thick yoghurt or sour cream. Bake in a preheated oven for 180 minutes. Before serving, sprinkle with finely chopped parsley.

When baking in the oven, put a few pieces of butter on top of the cabbage rollsand - the dish will be much tastier, advise the Scandinavian housewives.

To extinguish cabbage rolls instead of water, you can take vegetable, meat or chicken broth, white dry wine and even tomato juice.

With these secrets your cabbage rolls will be the most delicious and fragrant. Bon Appetit!

Gastronomic reviewer, partner and adviser of the Guild of Chefs of Belarus, member of the Association of Restaurant and Gastronomic Observers of Russia.

Author of numerous articles devoted to gastronomy, history of recipes, chefs and culinary traditions of various regions of the world.

The leader of the gastronomic rubric in the program "Family Radio" on the first national radio channel.

He is the author of several gastronomic Internet projects.

Hobbies: photography, travel, ancient cookbooks, antiques, British and American television series of the 60-90s, the culinary history of the United States.

Minced meat, wrapped in grape leaves and stewed in sour-milk sauce, is not only delicious and original dish, but also a recognized progenitor of such traditional dishes for Slavic and Baltic cuisine as cabbage rolls. However, there are scientists who hold the opinion that the real home of cabbage rolls is China. In support of this hypothesis, they give a touching legend about the drowned teacher, which the students were looking for and, to distract the fish from it, they fed them with rice wrapped in cabbage leaves. What the Chinese themselves think about this is unknown, but it is for certain that cabbage loves, 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 preparing on the same technology, MirSovetov offers you a recipe of classic cabbage rolls with meat and rice. Then, having mastered the dish, it is possible to begin experiments with stuffing!

Why is the name of the dish "dolma" turned from the Slavs into "stuffed cabbage" for certain nobody knows. Although researchers of the national cuisine assure that cabbage rolls (duckies or pigeons) came to replace stuffed vegetables and berries pigeons and other small game, fried in coals. In poor families, the bird's bird simulated a cabbage leaf, stuffed with vegetables, croup and chopped meat. The name "Golubets" entrusted itself to this, which by that time became an independent dish about the XVII century.

Cabbage rolls - products

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

Cabbage rolls - cooking

From cabbage in cabbage rolls depends not only taste, but also the appearance of the ready dish. In order for minced meat to be wrapped in a cabbage leaf, so that the ready-made goose turns out to be neat and the filling does not fall through the gaps, the cabbage needs to be prepared in a certain way. But before that you need to choose it. Of course, the easiest way to use young cabbage. It is easy to disassemble on leaves, which are more delicate and soft structure. After that, all further processing of the leaves is reduced to the fact that they are poured with boiling water and left in it for 3-5 minutes.
Many do not cook cabbage cabbage 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 that is dense, smooth, without creases and cracks. It is difficult to divide the autumn and winter into separate leaves, and to make the task easier, cabbage must be boiled. This operation not only helps to easily separate the leaves, but also makes them soft and elastic. To do this, we cut out a cape from the kapustins, trying to separate the leaves with a knife and cut out the coarsest parts.

Then we lower the head into the boiling water on the fire, into which we add a little vinegar or citric acid. In acidic medium, the cabbage leaves will not rupture and retain their characteristic structure. Cook the cabbage until the upper leaves become transparent and start to separate easily from the head.

Try not to get burned, remove the cooked leaves and leave them to cool. If there is a need (ie closer to the stump, the leaves are no longer properly separated), we again lower the cabbage into boiling water. We thus disassemble all the heads on separate sheets.

Recently, more often I hear from my friends about interesting way preparation of cabbage leaves. The bought head is washed, the cob is cut out, and then cabbage is removed for several days (from two to three) into the refrigerator. They say that after that the cabbage becomes soft, does not tear and splits splendidly into a leaflet. It must be clarified that I myself have not tried this method yet, so if somebody uses it, then welcome, share your impressions.

Now we will deal with the stuffing. Rice on cabbage rolls can be boiled, or you can just rinse or pour for a while with boiling water - in any case in cabbage rolls rice is cooked perfectly. We combine rice with minced meat. Stuffing can take what you like best, the main thing that it was fat, not dry. I prefer to use pork-ground beef medium grinding. Add to it half of finely chopped raw onion. The remaining bulb is also chopped finely and passaged on low heat until it is transparent. Then add to it finely chopped carrots and all together we bring to softness. To give the filling of ready-made cabbage rolls extra juiciness and tenderness, we spread half of the vegetables, seasoned to golden color, in minced meat. Add salt, spices to taste and mix stuffing.

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

The sauce comes to a boil on a small fire, the filling is ready, the cabbage leaves are cooled - we proceed to "assembling" our cabbage rolls. To do this, unfold the cabbage leaf, shake off excess moisture and thin a thin knife gently cut along the thickening on the cabbage leaf.

If there is no desire to fiddle with pruning, thick parts can be hammered off with the hammer or the back of the knife, but overdo it so as not to tear the sheet. Now, on the freshly cut or cut off part, put a little stuffing (depending on the size of the cabbage leaf and the desired size of cabbage rolls) and fold the blueberry. First as a roll, then we fold the edges inward and again like a roll.

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

Pre-cabbage can be fried or put them to bake in the oven, and not stew. All these operations will give the ready dish different shades of taste, but the option with extinguishing is one of the simplest and, so to speak, win-win.

Well, after the due time, you can lay the table. Chop the bread and serve sour cream. But the garnish is not needed - cabbage rolls are quite an independent dish, hearty and very tasty.

And, in addition, looking so that can easily be included not only in everyday, but also in the festive menu.

Virtually every kitchen in the world has its own version of the recipe, which means folding minced meat into cabbage or grape leaves and stewing in sauce. Despite the fact that the technology of cooking cabbage rolls in different nations is similar, the result depends on the taste preferences of each particular chef.

Preparation cabbage cabbage cabbage with minced meat

There are a lot of variations of cooking: culinary specialists use for this purpose white-cabbage, Peking, Savoy cabbage, various groats, mushrooms, vegetables and even fish are added to the stuffing, they cook the dish in the oven, multivark, microwave, pan, and frying pan. To begin experimenting with recipes, first it is recommended to cook cabbage rolls with minced meat classic - with rice and meat on the stove. At the same time, tomato sauce with the addition of your favorite spices.

How to cook lazy cabbage rolls with minced meat and cabbage

This variation of the dish is good in that it takes a minimum of time, since the cook does not have to bother with each roll, but prepare a homogeneous mass. First boiled rice, and separately cabbage. Meat is ground into minced meat, which is mixed with the finished rice porridge, spices and chopped cabbage leaves. The mass is thoroughly mixed, after it is formed cutlets, which are fried in oil. After that, cabbage cabbage and minced cabbage stewed in a saucepan until cooked. Before serving, pour the dish with tomato sauce or sour cream.

Cabbage rolls stuffed with cabbage and minced meat

To make a familiar dish more tender, juicy, soft, it is worth preparing it with chinese cabbage. Its leaves are even in a moist condition, tender and elastic, unlike a white-colored variety. Cabbage rolls with Peking cabbage and minced meat have a delicate taste and are quickly prepared. As a filling for them you can use not only boiled rice and minced meat, but also cheese, mushrooms, any vegetables.

Cabbage cabbage cabbage rolls

The dish will turn out delicious, if you choose the right cabbage head. Ideally, it should be dense (but not too hard), of medium size, with no dark spots on the surface. In advance, boil the rice until half or full. Mix the product with minced meat, which is best done by yourself from turkey, chicken or pork. Quenching a dish involves using a sauce that must be saturated so that cabbage cabbage cabbage cabbage rolls do not turn to watery, tasteless. For their preparation it is better to use a thick-walled pan.

How to make Cabbage cabbage cabbage with minced meat

The taste and appearance of the dish depend not only on the sauce or filling, but also on the quality of the cabbage. To get accurate soft rolls, it is better to give preference to a young vegetable of late / middle varieties. Previously, the leaves should be poured with boiling water with the addition of a small amount of citric acid, and remove the cob. Cabbage cabbage rolls with minced meat with such a preparation of leaves will not break when filled.

Stuffing on cabbage rolls

Delicious filling can be prepared from the purchased quality, fresh minced meat, but it is more reliable to cook the meat mass yourself. For this, meat is either passed through a meat grinder, or cut into very small pieces. In the second case, the filling has a denser texture and a rich meat taste. Preparation of stuffing for cabbage rolls involves the use of any meat, be it beef, pork, chicken, rabbit or turkey fillet. Cooks to create a unique taste are advised to combine in one dish several types of meat at once.

How to wrap cabbage rolls

Incorrectly folded products are torn or unwound during the quenching, as a result the filling floats separately from the cabbage leaves. How correctly to wrap cabbage cabbage so that the dish retains a beautiful appearance:

place a cabbage leaf in front of you;
put a spoonful of dressing near the stalk;
press the free edge of the leaf to the meat and tuck it;
lift the side edges of the leaf and fold it inside;
twist the roll, wrapping it forward.

Recipe for stuffed cabbage rolls with minced meat

This dish is prepared in many countries of the world, while you can find a huge number of options for cooking appetizing, tasty, hearty treats. Some housewives prefer to fry, and after baking cabbage rolls in the oven, others are limited to just extinguishing. The filling can serve as a classic combination of meat with rice, vegetable mix, mushrooms, etc. Sauces can also differ - from acute Chinese, to Béchamel. Choose the best for yourself step-by-step recipe for cooking cabbage rolls from the below.

Cabbage rolls and minced meat in the oven

Cooking time: 2,5 hours.
Calorie content of the dish: 300 kcal / 100 g.
Purpose: lunch / dinner.
Cuisine: Russian.

The recipe is a traditional cooking option. All components included in its composition can be easily found in any supermarket or in the market. To stuffed cabbage and minced meat in the oven had a pronounced taste, they should be filled with tomato-vegetable or creamy gravy with the addition of spices, fresh herbs, broth and other products. How to cook cabbage cabbage rolls with minced meat at home?

Ingredients:

onion - 2 pieces;
rice - 1 item;
leaf of laurel;
tomato sauce - 3 tbsp. l .;
spice;
sour cream - ½ item;
medium-sized carrots;
pork-ground beef - 0.8 kg.

Cooking method:

Boil the rice in salted water (you can use the multivark).
Peel the cleaned vegetables: chop the onions into cubes, rub the carrots. Fry them in oil.
Add ready-made rice porridge, half of fried vegetables, mix thoroughly, salt and pepper.
Boil the water in the pan, dip the cabbage into the cabbage for 10 minutes, then remove it, lightly cool it and take it out on the leaves (with the cuticle cut out). Remove the seal with a sharp knife on the leaves.
In each sheet you need to wrap a little stuffing (about a spoonful). Form a neat little little kulechki.
Mix the rest of the vegetable fry with tomato sauce or sour cream, add water and bring the mixture to a boil.
Put cabbage rolls in a mold, pour over the sauce (if necessary, you can add a little water to it) and send the dish to bake.
To cook cabbage rolls in the oven, heated to 180 degrees, you need about 2 hours.

Stuffed cabbage rolls with minced meat and rice

Cooking time: 2 hours.
Number of portions: for 6 people.
Caloric value of the dish: 250 kcal / 100 g.
Purpose: lunch / dinner.
Cuisine: Russian.
Complexity of preparation: medium.

Harmonious taste of stew and cabbage, seasoned with piquant gravy has won the love of many Russians. Cook cabbage rolls on the occasion of holidays, friendly gatherings or on weekdays. It is appropriate to serve such a hearty, nutritious food in the cold season, when the body needs an increased number of calories. How to make minced meat stuffed with rice and meat? Below is a detailed recipe for cooking.

Ingredients:

pork pulp - 1 kg;
cabbage - 1 piece;
tomatoes - 0,4 kg;
rice - 0,25 kg;
onion - 3 pieces;
garlic teeth - 3 pieces;
laurel leaves - 4 pcs .;
spices, including sweet pepper;
vegetable oil - 5 tbsp. l .;
carrot;
greenery;
sour cream - 100 ml.

Cooking method:

Rinse the meat, releasing it from the films, cut into small cubes.
Peel the garlic, 2 onions, then grind, passing through the press.
Mix the chopped vegetables with meat, add salt, ground pepper and leave to stand for 10 minutes.
The remaining onions are cut into cubes, fry in an oiled frying pan until golden.
Cook rice cereal until half cooked. To do this, the proportions of the product and water must be equal, and remove the container from the fire when all the liquid evaporates.
Combine the cooled porridge with minced meat. The mixture should be salted, add spices to it.
Remove from the cabbage fork the upper leafless leaves, lower the head into a deep saucepan, pour water and boil (after boiling, hold the vegetable on fire for no longer than 10 minutes).
Throw the cabbage in a colander, letting it drain and cool down a little. Then divide the product into leaves, leaving only whole.
Put each sheet on the board, fill it with stuffing and fold it with a roll.
If desired, fry the cabbage rolls for 5 minutes on each side before extinguishing (this will help the products to keep their shape during the subsequent cooking).
Separately fry the grated carrots, mix with the already fried onions. Add to the frying tomatoes, freed from the skin (you can do this easily if you burn vegetables with boiling water). Stew the food for a couple of minutes under the lid, then add salt.
Put the cabbage rolls in a saucepan / saucepan, top them with tomato sauce. To cook a dish, you need to turn on a slow fire and put a container on it for 45 minutes.

Cabbage rolls in a saucepan

Cooking time: 1,5 hours.
Number of portions: for 6 people.
Calorie content of the dish: 140 kcal / 100 g.
Purpose: lunch / dinner.
Cuisine: Russian.

Cooked in a saucepan with a thick bottom, cabbage rolls are delicious, juicy, tender. The author of the recipe suggests using as a filling a mixture of minced chicken, vegetables and cooked rice. Finished products can be frozen and stewed in portions as needed - this option is ideal for busy housewives, who do not always have time to prepare a full dinner / dinner. How is the stuffed cabbage cooked in a saucepan?

Ingredients:

onion - 2 pieces;
white cabbage - 1 pc .;
carrot small - 2 pcs .;
rice boiled - 150 g;
chicken fillet - 0,5 kg;
home-made tomato or tomato paste - 2 tbsp. l .;
chicken broth - 1 item;
spice;
garlic teeth - 2 pieces;
oil for frying;
sour cream - 0,2 kg.

Cooking method:

Chop chicken with a meat grinder along with 1 onion, salt, season with the mixture.
Carrot cut into small strips, fry in oil, mix with rice and minced meat.
Add tomato, a spoon of vegetable oil, mix the mass.
Remove the stalks from the cabbage, place the vegetable in a three-dimensional pan, pour water and cook.
After 7 minutes after boiling water, the vegetable should be taken out and cooled, after being disassembled into separate leaves. If their base has seals, cut them with a knife.
Fold the leaves with minced envelopes, put the stuffed cabbage into a saucepan.
To prepare the filling, fry the finely chopped onion in the oil, grated carrots. After 5 minutes, pour in the same tomato, add spices, stew foods for 7 minutes over low heat.
Ready-made sauce with chicken broth You need to pour the cabbage bundles, put the pan on the stove and cook the dish for at least 40 minutes. To make cabbage rolls not burned from below, pre-cover the bottom with cabbage leaves.

Cabbage in the microwave - recipe step by step with the photo

Cooking time: 1.2 hours.
Number of portions: for 6 people.
Purpose: lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Thanks to this method of cooking everyone's favorite dish, you can significantly reduce the time spent in the kitchen. With the help of a microwave oven, food can be cooked simply, therefore mistresses can indulge their family with fragrant cabbage rolls not only on holidays, but also on weekdays. To the products listed below, you can add any spices to your taste. How to make cabbage rolls in a microwave oven?

Ingredients:

garlic teeth - 2 pieces;
minced beef - 0,25 kg;
leaf of laurel;
sour cream - 3 tbsp. l .;
loaf - 2 slices;
fillet of chicken - 0,25 kg;
spice;
cabbage - 1 piece;
bulb;
flour - 1 tbsp. l.

Cooking method:

Peel vegetables, wash. Onions, garlic, along with chicken and beef, pass through the meat grinder.
Baton pre-soak in water, then squeeze and grind with a meat grinder, add to the stuffing.
Whip the prepared, flavored mass with a blender.
In the cabbage make a few deep cuts, put the head in the microwave oven, turning on the power of 800 watts. After 5 minutes, the vegetable will become soft.
For each cabbage leaf lay out a portion of minced meat, fold it with an envelope, place it in a special bowl for microwave oven.
Prepare the sauce for the dish as follows: mix the sour cream with flour so that no lumps remain, add 300 ml of water, salt and a little sugar to the products.
Pour over the prepared mixture of cabbage rolls, add the bay leaf, cover the container with a lid and send the preparation for 15 minutes.
After take out the container, turn the products on the opposite side and send them to the oven for another quarter of an hour.

Classic cabbage rolls

Cooking time: 2 hours.
Number of portions: for 6 people.
Caloric value of the dish: 180 kcal / 100 g.
Purpose: lunch / dinner.
Cuisine: Russian.
Complexity of preparation: medium.

Few will refuse a portion of hot, fragrant cabbage rolls, unless this person is on a diet. To reduce the caloric content of the dish, the meat filling should be replaced with vegetable or lean meat - chicken, turkey, etc. It is recommended to cook in a multivarquet, steamer or oven, without frying the dish beforehand. How to make classic stuffed cabbage with minced meat?

Ingredients:

onion - 2 pieces;
chopped meat - 0,5 kg;
rice - 1 item;
spice;
cabbage - 1 piece;
water - 1 item;
tomato sauce - 4 tbsp. l .;
sour cream - 0,5 l;
carrot.

Cooking method:

Cook the rice in salted water, cool, mix with minced meat, spices, chopped onion.
In cabbage, remove the stalks, lower the vegetable for 5 minutes in boiling water, remove the softened leaves - they will serve as the basis for the cabbage. An alternative option is to freeze the vegetable, and after defrosting it is used raw (this process will make the leaves soft, supple).
Top with a little filler on each sheet, wrap the envelopes from the thick edge to the thin one. Place them in a saucepan, pour water, put on a plate.
Fry separately the onions, carrots in oil. Add some water here, tomato sauce. When the mixture starts to boil, cut 5 minutes, after pouring half-cooked half-cooked cabbage rolls.
After 25 minutes, the dish will be ready for serving.

How to cook stuffed cabbage with minced meat in sauce

This dish is easy to spoil, if you do not know important rules its preparation. Experienced cooks are advised to cook cabbage rolls with gravy as follows:

before extinguishing, cabbage rolls should be roasted for a couple of minutes on cream or vegetable oil;
to make the most delicious stuffing, mix several kinds of minced meat, for example, pork and beef, chicken with turkey, etc .;
do not be afraid to experiment with sauces, fine fillings for cabbage rolls will be served with sour cream with herbs, kefir with herbs, mayonnaise with ground onions and pickled cucumber, etc.

Video: How to cook stuffed cabbage rolls with minced meat

The secret of cooking delicious cabbage rolls

Do you want to diversify your home menu? Prepare cabbage - a delicious dish, useful and not too time consuming. The main secret here is to turn a hard and brittle cabbage leaf into a soft and elastic cabbage, which at first can be easily folded with an envelope, with one or another filling, and then cut it without effort with a knife on a plate. Let's give a couple of proven recipes.

But first we will reveal the above secret. From how you prepare cabbage leaves, will depend both the taste and appearance of cabbage leaves. The aerobatics of preparation - cabbage rolls with translucent leaves, through which the filling is viewed.

It is not difficult to prepare leaves for cabbage rolls correctly. About a third of the cabbage cabbage is cut from the side of the stump. The remaining large part of it is put in a saucepan with a cut upward, poured with boiling water, covered with a lid and kept until completely cooled. Then, taking out of the water, the head is carefully disassembled into separate leaves, into which the mincemeat is subsequently wrapped.

Here, too, has its own rules. On the inside of the cabbage leaf lay a handful of minced meat, cover it with the lower (petiolate) part of the sheet, it is turned on both sides of the side parts and wrapped up the top. Formed in this way, a classic blueberries from a cabbage leaf has the appearance of a voluminous envelope, although it is possible to make cabbage rolls in the form of tubules.

How correctly to prepare cabbage rolls? Practical advice of an experienced housewife: do not let onion for mince through a meat grinder, as everyone does when cooking cutlets, but chop it. In this form in cabbage rolls, it will be a kind of baking powder.

Recipe for cabbage rolls with meat

To prepare cabbage rolls, you can take any meat - beef, pork, lamb. The most delicious are stuffed cabbage rolls with a mixture of beef and pork in equal parts.

To make minced meat, rinse, cut into slices and pass through a meat grinder. Wash the rice in water for 1-2 hours. Onions and carrots clean, rinse, finely chop and save on vegetable oil. Combine the browned vegetables with ground meat, rice, salt, pepper and mix thoroughly.

Place minced meat on cabbage leaves, form envelopes, place them in a saucepan, pour boiling water, add peppercorns, bay leaf, salt and simmer until rice is ready.

About the same way you can prepare cabbage leaves from the leaves of Savoy cabbage, beets, rhubarb, wild garlic, leek, etc.

Ingredients: 500 grams of meat - 1 kg of cabbage, 200 g of carrots, 100 g of onions, vegetable oil, salt, pepper to taste.

Recipe for cabbage rolls with grated cheese

First, prepare cabbage for cabbage: cut off the excess part, remove the stump, steamed or cook (no more than 2-3 minutes). Narubite one onion for minced meat and sauce. Grind greens, garlic and carrots. With a tomato, peel and cut into cubes. Meat turn through a meat grinder, cook rice and rinse it cold water. Combine the ready rice, minced meat, onion and greens, mix, salt and pepper. Add a cup cold waterbecause rice absorbs a lot of moisture - again mix thoroughly.

Disassemble cabbage leaves, cut off thickenings or smash them with the blunt side of the knife. Put the stuffing on the inside of the sheet and form a bluebelt. Pour the vegetable oil over the heated frying pan, fry the cabbage rolls evenly, cover and keep on low heat for several minutes.

Take the cabbage rolls and put them into a baking dish. In the same pan where the cabbage rolls were, fry the onion and carrots for the sauce, add the garlic and pour in the cream. When they boil, bring in greens and slices of tomato. Salt and, stirring, evaporate a part of the liquid (the sauce should thicken). Stuffed cabbage rolls in a sauce and sprinkle with grated cheese on top, then bake in the oven at 180 ° to a crispy crust.

Ingredients: 1 kg of fresh cabbage - 400 grams of beef, 200 g of pork, 200 g of onions, 200 g of carrots, 200 g of tomatoes, 200 grams of rice, 200 ml of cream, 100 g of vegetable oil, 100 grams of cheese, garlic, parsley, dill, salt, pepper to taste.
That's how experienced housewives cook cabbage rolls. Filling for them can be almost any, even fruit. Fantasy is not forbidden. Bon Appetit!

LAZY DOLLS
Author's words, photo mine.

Composition:
500 g any minced meat
500 g of white cabbage or red cabbage
a can of canned mushrooms (100 g)
1 1/2 cups of boiled rice
1 cup of chopped green onion or middle head onion
greens of dill or parsley
salt pepper
breadcrumbs

Sauce
1 liter of tomato juice
1/2 cup sour cream
3 cloves garlic, finely chopped
greens of dill or parsley
salt pepper

I chopped cabbage in a blender (anyone who does not - you can just chop thinly).
Shred cabbage with boiling water for 1-3 minutes. Throw the cabbage on a sieve, rinse with cold water and squeeze lightly.
With the mushrooms drained and finely chopped (I had honey mushrooms)
Preheat the oven to 220 ° C.
In a large bowl, mix all the ingredients for cabbage rolls.
Form the balls that are 5-6 cm in diameter from the resulting stuffing.
Roll in breadcrumbs.
Fold in a greased baking dish.
Put in the oven and bake for 10-15 minutes.

At this time make the sauce.
In a saucepan, heat the tomato juice, sour cream. Add salt, pepper, garlic and greens.
Reduce the oven heat to 200 ° C.
Take the stuffed cabbage from the oven, pour the sauce over it.
Cover the form with foil and bake for 30-35 minutes.
It is very tasty to serve these "cabbage rolls" with sour cream sauce (sour cream garlic greens freshly ground black pepper).