How to cook cabbage rolls so that the cabbage is soft. Stuffed cabbage rolls from fresh cabbage step-by-step traditional recipe

Some people say that cabbage rolls are a labor-intensive dish, so they rarely appear on the family menu. But for me it’s just the opposite. I am not at all stressed out by the cooking process, and every two weeks my family enjoys delicious food. Fortunately, all these cabbage rolls love them and don’t turn their noses up. By the way, if you suddenly realize that you have prepared too much, you can always freeze them, since cabbage rolls easily tolerate freezing, losing practically nothing.

There are two ways to separate the leaves from the head. The first and traditional one is to boil the whole cabbage head, periodically removing the leaves. Well, the second one, one might say newfangled, is to soften it in the microwave.

I use the second method only when early, spring, tender cabbage begins to grow.

And, it would seem, I put the head of cabbage down, turned on the microwave and rested for myself... But boiling is closer to me. And it doesn’t bother me, and I put a cloth so that no water spreads, and I don’t burn my fingers, and all this is familiar, so I’ll go with this method.

Stuffed cabbage rolls are one of those dishes where it’s quite appropriate to show your imagination. They can be made from Chinese cabbage or, for example, Savoy, lean, vegetable and mushroom. You can make sure that these cabbage rolls fit perfectly into the menu of your child and even a very young one who is just starting to get accustomed to adult food. Mine are more likely the latter, and not because I have small children, but because it is probably the healthiest option.

Do you want something tastier and therefore fattier? Then fry everything. And the cabbage rolls themselves, after you wrap them and before putting them out to simmer, and the onions that you will add to the minced meat, and the carrots that will sandwich our cabbage rolls. In this case, it will turn out fatty, rich, and yes, incredibly tasty, since roasting always tastes better.

I always eat these cabbage rolls at my mom's... And then I suffer from heartburn... But they are incredibly tasty:)

Total cooking time – 2 hours 0 minutes
Active cooking time – 0 hours 45 minutes
Cost – average cost
Calorie content per 100 g - 70 kcal
Number of servings – 9 servings

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How to cook cabbage rolls in a saucepan

Ingredients:

White cabbage— 2 kg
Pork – 400 g
Beef – 300 g
Onions - 180 g
Garlic - 3 teeth.
Rice - 60 g
Parsley - 1 tbsp.
Broth - 200 g
Tomato – 350 g
Carrots – 120 g
Tomato paste - 2 tbsp.
Salt - to taste
Black pepper - to taste
Seasoning - 0.5 tbsp. dry Provençal herbs.
Pumpkin - 80 g optional.
Tomato - 80 g optional.
Sour cream - to taste

Preparation:

We start with cabbage. Place a large saucepan of water on the fire. It is better to salt the water. Make deep cuts around the cabbage stalk. If it’s homemade cabbage, then take out the stalk, peel it and eat it... It’s super tasty to me! If not, then you can select it and throw it away, or leave it in the head - it doesn’t seem to interfere. Why do all this? So that nothing holds the leaves.

Place cabbage in a saucepan. The water should reach almost to the top. Bring to a boil and simmer, covered, over low heat for 15 minutes.

Cooking time depends on the type of cabbage. I have heavy, very dense cabbage. Fresh, with more delicate leaves, 5 minutes is enough. That's it, let's look under the lid and try to remove the sheet with a fork. Pay attention to how they (the leaves) are located. Take off the ones that are on top at the moment.

Mine left the head of cabbage perfectly after 15 minutes. I remove about 4 leaves, put them in a nearby bowl, close the pan with a lid and cook the cabbage for another 10 minutes. The procedure is repeated - open, remove a couple of leaves and cook further.

You don't have to stand over the pan. It is very convenient if you have a timer. Start it for 10 minutes and go about your business until it rings.

Rinse the rice, add water and boil until almost done, 5-7 minutes. Drain off the remaining water.

Let's make minced meat. I buy meat at the market, I immediately grind it and I already have excellent minced meat, and not something that can be slipped in already in the form of ready-made minced meat, made from who knows what. It can be any combination - you can add minced chicken, or just pork.

My minced meat is lean, there is a minimum of fat, so for juiciness I put in not only onions and garlic, but also tomatoes, pumpkin or zucchini. Carrots are good there too. But I will have it in a layer, so I will make minced meat without it.

Peel the onion, garlic and pumpkin. Remove the stem from the tomato. I put onion, garlic, pieces of pumpkin and tomato cut into 2-4 pieces into a blender, pour in 50 grams of water (it will be easier to chop) and turn on the blender. In 15-20 seconds everything is ready! If you don’t have a blender, then chop the onion, garlic and tomato with a knife, and you can grate the pumpkin.

Place minced meat, vegetables in a bowl, salt and pepper thoroughly, add your favorite seasonings. I use chopped fresh parsley and a mixture of dry marjoram, thyme and basil.

We cut off the thick part of the leaves - the thickening located on top.

In the center, moving a little away from the edge, lay out a little minced meat, like a cutlet.

Fold the edge, as well as the right and left parts of the sheet, into the minced meat.

Give it a couple of turns and the cabbage roll is ready.

Yes, a little more about cabbage. About 18 of these normal leaves were removed from me, but the head of cabbage still remained. I completely disassemble all the leaves, remove the hard part and then put it on the bottom of the pan in which our cabbage rolls will be stewed.

Peel the carrots and grate them.

Line the bottom of the pan with the remaining cabbage leaves (they will also be tasty after stewing). Sprinkle some carrots on top and, for example, put tomato slices.

And so on until the end. The pan should not be small; there should be a few centimeters left from the edge to the cabbage rolls. Mine is at the limit, a little more is better.

Top with the remaining carrots.

My sauce is simple. Cut out the stem of the tomatoes or take already canned tomatoes in their own juice. Place the tomatoes in a blender and puree until smooth. Pour them into a bowl, add tomato paste, 150 grams of broth (I take the water in which the cabbage was cooked), salt, pepper and mix everything.

Next, look, again, if you have adjika at home - add a couple of spoons to the sauce. I had a few pieces of sweet pepper marinated in oil left, I also twisted it and added it to the sauce along with a small amount of oil marinade (4 spoons). But I don’t put sour cream, it’s already portioned for everyone on a plate.

We pour our sauce on top of the cabbage rolls, and I also put a celery leaf, since it’s from my garden, it’s my own, which means we can use it! If not, then don't.

Bring to a boil and cook covered over low heat for about an hour and a half. Again, it all depends on your cabbage. Check after 20 minutes. Perhaps, if the cabbage is very young, the cabbage rolls will already be ready.

Somewhere in the middle of the stew, be sure to taste the sauce - it should not be bland. If so, add more salt. Still, no matter how hard I try to reduce the amount of salt in my diet, unleavened cabbage rolls are not tasty cabbage rolls.

A few more words about the kids. A child can simply grind this stuffed cabbage roll together with a small amount of sauce in a blender, getting a kind of cabbage roll porridge. Well, if he’s already chewing well, then just cut it (crush it with a fork). Yes, it’s not presentable, but it’s very childish :)

That's it, serve with sauce and sour cream. If you get tired of them, freeze them. We're bored - we're sick of it.

Bon appetit!

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There are probably no people who don’t like cabbage rolls - this is a simple, but at the same time so tasty and satisfying dish. Moreover, this dish of Eastern European cuisine has become widespread in Asian and Middle Eastern cuisines, where its analogues have been created. And there are many such analogues thanks to various fillings.

Stuffed cabbage rolls: what kind of dish is this and what is its composition?

Stuffed cabbage rolls are a dish that appeared relatively recently. It was in France that a dish of fried pigeons began to be called cabbage rolls. Around the same time, in Russia they came up with a dish of minced meat wrapped in cabbage leaves and stewed in gravy, and they called it “false pigeons.”

A recipe for a variant of this dish has survived to this day, in which cabbage rolls are minced meat or vegetables with boiled rice or buckwheat, wrapped in cabbage leaves.

Moreover, each housewife has her own secrets for preparing this dish; even the gravy is handled differently in each house.

In this article I will try to post a recipe for this dish, thanks to which even the most inexperienced housewife can prepare cabbage rolls. At the same time, I will try to pay attention to details that would help make cooking as easy as possible this dish and save time on its preparation.

At the same time, the cabbage rolls according to this recipe turn out to be incomparable, and when my large family gets together at one table, be it a holiday or just a family dinner, I hear many words of gratitude and praise for this wonderful dish.

Main ingredients for cabbage rolls with meat and rice

For the dish will be needed:

Sauce for cabbage rolls:

• sour cream – 300 g;
• tomato sauce – 300 g;
• garlic - 2 cloves, optional.

From this number of ingredients it turns out 4-5 servings of cabbage rolls.

Cooking time along with preparation – about 2 hours.

I would like to note that cabbage rolls made from short-grain rice are much tastier than from long-grain rice, although I find it difficult to explain why this happens and what it depends on.

Which cabbage is suitable for cabbage rolls

The most common type of cabbage rolls is suitable for making cabbage rolls. White cabbage, in this case you need to choose one so that the leaves are freely separated from the cabbage fork, without thick cuttings.

There are several ways to prepare cabbage leaves for cabbage rolls. For example, you can put a cabbage head in boiling water, first cutting out the stalk. After this, hold the cabbage in boiling water for a while ( near 2-3 minutes), remove the cabbage and separate the leaves.

But I prefer the way the leaves are prepared cabbage for cabbage rolls, which a friend recently told me about. It consists of the following: put a head of cabbage in a regular plastic bag, make a few holes in it, and put it in the microwave on normal mode for about for 7 minutes. After this, the cabbage leaves are perfectly separated from the stalk. This method simplifies the process of preparing cabbage rolls and saves you and me precious time. Let's look at the cooking procedure step by step

How to cook cabbage rolls with minced meat

So, we have already prepared the cabbage for cabbage rolls. We have left:

1. chop the onion, grate the carrots on a fine grater.
2. Fry carrots and onions in vegetable oil until tender.
3. Add half-cooked rice to the minced meat, salt and pepper to taste, stir.
4. then add the fried onions and carrots and mix well again.
5. Place the prepared minced meat on the center of the cabbage leaf and wrap it in the form of an envelope.

At the same time, if we add a little sour cream to the minced meat, as well as a little tomato sauce, this will be an excellent flavor addition to the dish.

All that remains is to fry our cabbage rolls in a frying pan until golden brown, and after frying, place in a saucepan. After this, fill the cabbage rolls with sauce prepared from sour cream, tomato sauce and garlic, cover with a lid and simmer for 35-40 minutes over low heat.

Rules for serving cabbage rolls

As a rule, cabbage rolls are served as a separate dish, topped with sour cream and the sauce in which they were stewed. At the same time, sprinkle cabbage rolls freshly chopped herbs, which will enrich their taste with its aroma (dill, parsley) will not be at all superfluous.

Using these tips when preparing this dish, you can create this culinary masterpiece without spending a lot of effort and time. Having tried this dish prepared according to the above recipe, your family will thank you!

Bon appetit!

Minced meat was wrapped in fresh cabbage leaves back in Ancient Greece. Since then, the cooking technology has remained virtually unchanged. Today, cabbage rolls are prepared from Chinese and white cabbage.

Stuffed cabbage rolls from fresh cabbage (step-by-step recipe) - basic cooking principles

Perhaps the most important task is to choose the right cabbage. For cabbage rolls, take a dense, medium-sized cabbage head. A small head will yield few cabbage rolls. A large head of cabbage will not work, as its leaves are too large. At the same time, pay attention to the leaves; they should not be hard, otherwise it will be difficult to separate them from each other. You can use Chinese cabbage. Its leaves are especially soft and delicate.

In some stores or at the market you can find cabbage leaves for cabbage rolls by weight. This is very convenient - you don’t need to select the right fork.

The selected head of cabbage is washed under the tap and the top leaves are removed. They are not used for cooking. Place a large pot of water on the stove and bring it to a boil. The head of cabbage is placed in boiling water. Leave for about five minutes. In fact, the time is determined independently. The top leaves should become transparent and soft. Remove the head of cabbage from the water and carefully, so as not to get burned, remove the leaves until they come off freely. Then the procedure is repeated until even, medium-sized leaves are removed from the head of cabbage. Now use a sharp knife to cut off the seals at the base of the sheet.

Now they begin to prepare the filling, which is prepared from minced meat and rice cereal. The minced meat can be pork or beef, but if you wish, you can use chicken or turkey. Purchased minced meat is defrosted by removing it from the freezer in the evening. But it’s better if it’s homemade minced meat. To do this, the meat is washed and cleaned of all excess. Cut into small pieces and grind in a meat grinder or using a blender.

Rice is long grain or round. The main thing is that the cereal is of high quality. She is washed. The water is changed until it becomes clear. Then the rice is boiled until half cooked. If you take ready-made cereal, the filling will turn into porridge during cooking, and raw rice will absorb the juice from the meat, and it will be dry. The half-cooked rice is placed in a sieve, washed again and left to remove excess moisture. Rice cereal is transferred to a bowl with minced meat.

In addition to minced meat and rice, you will need onions and carrots to prepare the filling.

The bulbs are peeled and chopped into small pieces, quarter rings or half rings.

The carrots are peeled and chopped into large chips using a grater. Carrots will make the filling juicy, so be sure to add it.

Heat the oil in a frying pan and fry the onion in it until lightly browned. Place the fried onions in a bowl with minced meat and rice. In the same pan, fry the carrots until soft. It is also sent to the rest of the ingredients.

The filling is salted, seasoned with freshly ground pepper and kneaded well.

The cabbage leaf is placed on the board with its base facing towards itself. Place a small amount of filling on the edge and roll it into a tube, turning the edges inward.

Stuffed cabbage rolls are placed in a cauldron or pan with a thick bottom, seam side down, placing them close to each other.

Tomato paste is diluted in water and poured over cabbage rolls. The liquid level should not reach the top edge of the cabbage rolls by two fingers. In addition to tomato paste, you can add ketchup, unsweetened yogurt or sour cream to the sauce. Place the cauldron on the stove, bring to a boil, turn down the heat to low and simmer for an hour.

Stuffed cabbage rolls can be topped with fried onions and carrots.

Stuffed cabbage rolls are served with sour cream or sauce prepared on its basis.

Recipe 1. Stuffed cabbage rolls from fresh cabbage: step-by-step recipe in a cauldron

Ingredients

two medium forks of white cabbage;

a glass of refined sunflower oil;

minced pork and beef - half a kilogram;

180 g tomato paste;

two glasses of rice;

salt;

large onion;

freshly ground pepper;

large carrots.

Cooking method

1. Remove the top leaves from the cabbage. Place a wide pan of water on the stove. Turn on the heat and keep it there until the water starts to boil. Prick the cabbage with a large fork and lower the cabbage into boiling water. We hold it for about five minutes. We make sure that the leaves are not overcooked, otherwise they will not be suitable for making cabbage rolls. We take the head of cabbage out of the boiling water, make cuts at the base and separate the soft leaves. We repeat the procedure until all the leaves are ready. We cut off the compacted areas at the base. Set the prepared leaves aside.

2. Peel the onion head. Place on a board, cut into four pieces and shred into thin quarter rings. Place a frying pan on the fire and add a little oil. As soon as it warms up, add the onion and fry, stirring regularly, until lightly browned. Place the fried onions on a plate.

3. Using a sharp knife, cut the thin skin from the carrots. Wash the vegetable and chop it into large chips on a grater. In the frying pan where the onions were fried, add vegetable oil and fry the carrots, stirring constantly, until soft.

4. Pour the rice into a sieve and rinse, stirring, under running cold water. Place in a saucepan, fill with clean water and boil until half cooked. Then we put it back on the sieve and rinse again. Leave the excess liquid to drain. Transfer to a deep bowl.

5. You can use ready-made minced meat or make it yourself. To do this, wash the flesh of beef and pork and remove all excess. Cut the meat into small pieces and grind into minced meat using a meat grinder. Place minced meat in a bowl with rice. We also send fried onions and carrots here. Salt the filling, season with pepper and mix everything thoroughly. You can add spices for meat.

6. Place the cabbage leaf on the cutting board with the base facing you. We put a little filling on the edge and wrap it in a sheet into a roll. We tuck the edges inward.

7. Put the frying pan on the fire, pour a little oil. Grease the cabbage rolls on one side with tomato paste and place the greased side down in the frying pan. Now grease the top with paste. As soon as the cabbage rolls are fried, turn them over and continue to fry until lightly browned.

8. Turn on the oven at 230 degrees. Place the fried cabbage rolls in a deep dish. Pour in water so that its level reaches 1/3 of the thickness of the cabbage rolls. Cover the top with foil and place in the oven for an hour and a half. From time to time we take out the cabbage rolls and pour them with the liquid in which they are stewed.

9. Place the finished cabbage rolls from fresh cabbage (step-by-step recipe) on a plate, pour over sour cream or sauce based on it and serve.

Recipe 2. Fresh cabbage rolls: step-by-step recipe in a slow cooker

Ingredients

medium head of cabbage;

spices;

two carrots;

two bay leaves;

a glass of long grain rice;

freshly ground black pepper;

750 g meat;

salt;

a glass of tomato sauce.

Cooking method

1. As a rule, rice for cabbage rolls is boiled until half cooked. But we will do things a little differently. We wash the cereals. Then pour the rice into a bowl and fill it with hot boiled water. Set aside for half an hour. The water should be almost completely absorbed into the rice.

2. Take the pulp of pork and beef in equal parts. We wash the meat and trim off all excess. Cut into small pieces. Using a blender or meat grinder, grind until minced. Transfer the minced meat into a deep plate. Place the rice in a sieve. When the remaining liquid has drained, transfer the cereal to the minced meat and stir thoroughly.

3. Wash the carrots, peel and rinse again. Grind on a grater with middle sections. Place carrot shavings on a plate with rice and minced meat. Salt, season with spices and black pepper. Stir, cover the plate with cling film and put in the refrigerator for half an hour so that the rice and minced meat are saturated with the aromas of spices.

4. Pour a glass of clean water into the multicooker container. We place a head of cabbage in it, having first removed the top leaves from it. Place the container in the device and start the “steaming” program. We set the time to 20 minutes. Close the lid of the device.

5. After the beep, remove the cabbage, transfer it to a plate and cool. We disassemble the head of cabbage into leaves, cutting at the base. Cut off the seals at the base. Pour the water out of the container. Place two or three sheets on the bottom.

6. Remove the minced meat from the refrigerator. Place a cabbage leaf on a cutting board. Place a spoonful of filling at the base, fold the edges on both sides and roll into a roll shape. This is how we make all the cabbage rolls and place them in a container on cabbage leaves. Pour in one and a half glasses of filtered water, add a bay leaf, and season with spices to taste.

7. Install the container into the device. We start the “cabbage rolls” or “cooking” mode. We set the time to half an hour. After the beep, open the lid and pour in the tomato sauce. We run the same mode for another half hour and close the lid. Serve fresh cabbage rolls (step-by-step recipe) hot.

Fresh cabbage rolls (step-by-step recipe) - tips and tricks

Be sure to cut off the seals at the base of the sheet, otherwise it will spoil the taste of the dish.

Long grain rice does not need to be boiled; simply pour boiling water over it and leave for half an hour.

You can add chopped fresh herbs to the filling.

Stuffed cabbage rolls can be stewed or baked in the oven.

For serving, you can prepare a sauce from sour cream and ketchup.

Some dishes do not need any introduction, since they are dearly loved by more than one generation of people, and cabbage rolls can easily be included among such dishes. Tasty, juicy and tender cabbage rolls are an indicator of the culinary skill of the housewife. Do you want to cook the same? “Culinary Eden” will be happy to tell you how to do this and share all the subtleties and secrets.

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

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

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

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

The process of forming cabbage rolls only seems complicated, but in reality it’s easy to get used to. Place the filling (1-2 tablespoons) on the cabbage leaf, roll it up, and tuck the edges of the leaf inside the cabbage roll. These cabbage rolls keep their shape perfectly. There is also an option - put the filling on the base of the sheet, cover with the side parts of the sheet, then roll it up, and wrap the remaining top edge inward.

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

Ingredients:

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

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

Diet cabbage rolls with chicken

Ingredients:

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

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

Cabbage rolls made from Chinese cabbage under a “fur coat” in the oven

Ingredients:

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

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

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

Stuffed cabbage rolls in garlic and sour cream sauce

Ingredients:

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

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

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

Ingredients:

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

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

Lazy cabbage rolls in the oven

Ingredients:

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

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

Despite the fact that cabbage rolls require time and effort, this is more than compensated by their excellent taste and the joy of loved ones! Bon appetit!

Stuffed cabbage rolls with meat and rice are a very tasty, appetizing and satisfying dish. It is extremely popular, but not all housewives start preparing cabbage rolls, believing that it is a long and labor-intensive process. In addition, very often the reason is the need to boil cabbage leaves and disassemble them. But today we will cook them using a new method, which I recently learned about - our assistant will be a microwave oven, with its help we will steam the cabbage leaves, which will significantly save our time.

So let's get started...

Ingredients:

• White cabbage - 1 large fork
• Pork - 1 kg
• Polished rice - 1 cup
• Carrots (medium size) - 3 pcs.
• Onions - 2 pcs.
• Water - 3 glasses
• Salt - 1.5 tsp.
• Sunflower oil - 4 tbsp.
• Tomato paste - 3 tbsp. l.
• Bay leaf - 2 pcs.
• Black peppercorns - 8 pieces
• Parsley - 1 bunch

Preparation:

1. First of all, you need to prepare a head of cabbage - remove the top flaccid and spoiled leaves, then put it in a bag and tie it in a knot. Place the head of cabbage directly in the bag in the microwave and set the “Warming” mode. Cooking time depends on the size; on average, a kilogram of cabbage takes 12 minutes to cook. I steamed a 2 kg head of cabbage in 25 minutes.

2. When the head of cabbage is ready, take it out and wrap it in a towel so that it sweats a little more. After it has cooled, take it out of the bag and disassemble it into sheets; even the most delicate ones will come off easily. At the base, cut off the thick veins, otherwise you won’t be able to wrap the cabbage rolls neatly.

3. Now let's move on to the filling for our cabbage rolls. To do this, we pass the meat through a meat grinder or take ready-made minced meat (chicken, pork or mixed - whichever you prefer).

4. Wash the rice thoroughly in 5 - 6 waters (I take polished, it seems to me that it boils best and binds the minced meat).

5. In a bowl, combine the minced meat and washed rice. Three carrots on a coarse grater, finely chop the onion and parsley, divide into two parts. We send one part to the minced meat, and leave the second.

4. Mix the stuffing for cabbage rolls thoroughly and add salt to taste.

5. Now we begin to form the cabbage rolls. Place a few spoons of filling on cabbage leaves (they are very elastic) and wrap them in an envelope.

6. We put the cabbage rolls in the cauldron in the first layer, on the bottom I also put leaves that did not have enough minced meat or if they are too small, from which it will not be possible to wrap an envelope.

7. On top of the cabbage rolls, sprinkle the chopped onions and carrots that we prepared and left earlier. Add 2 bay leaves and pepper.

9. Pour in vegetable oil and add water so that the cabbage rolls disappear. Bring to a boil, after the cabbage rolls boil, turn on low heat and simmer over low heat until cooked. The cooking time for the dish depends on the cabbage; it takes up to 40 minutes to prepare a young head of cabbage, and for the winter variety (with thick leaves and dense veins) it takes about 1.5 hours. After the time has passed, pierce the cabbage rolls with a fork; if the cabbage is soft, the cabbage rolls are ready.

10. When serving, pour sour cream over the cabbage rolls, this will make them even tastier.

Bon appetit!