Stuffed cabbage rolls with rice and minced meat in cabbage leaves. Recipe for cabbage rolls with minced meat and rice

Step-by-step recipes for preparing cabbage rolls with minced meat and rice in white and Chinese cabbage leaves, in grape and beet leaves, lazy cabbage rolls

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

7 gr.

Carbohydrates

110 kcal.

Option 1: Homemade cabbage rolls with minced meat and rice - classic recipe

The whiter the cabbage, the more suitable it is for cabbage rolls; as a rule, such heads of cabbage are not round, but flattened. Depending on the season, if you have fresh ground tomatoes, don’t fail to add them to the gravy. Take the tomato with the highest concentration, at least 30%, do not reduce the amount, just rub a couple of tomatoes through a colander and add them raw to the gravy.

Ingredients:

• small fork of white cabbage;
• minced meat - six hundred grams;
• a pinch of pepper;
• fine salt;
• a glass of 20 percent sour cream;
• spoon of tomato;
• 30 grams of vegetable oil;
• 2 white onions;
• one raw egg;
• half a glass of round grain rice;
• two small carrots.

Step-by-step recipe for cabbage rolls with minced meat and rice

There are many ways to disassemble forks into individual leaves. You can warm it up in the microwave, put it in boiling water, or just cut it by hand. We cut off the thickenings from the separated leaves, and tap the remaining part with a culinary hammer.

Grind pieces of meat and bacon through a meat grinder. Sort out the rice cereal, put it in a colander and place a bowl under it, rinse under the tap. Return the grains of rice that have escaped from the colander into the bowl. Place the cereal in boiling, salted water, boil for ten minutes and rinse again.

Coarsely grate the peeled and washed carrots, remove the peel from the onion and cut into small cubes. Heat the oil in a steel frying pan, add the chopped vegetables there at the same time and fry slightly over medium heat. Place the cooled rice into the minced meat, season with pepper and salt. Add the roasted vegetables and finely chop a handful of greens, stir the filling until smooth.

We place a portion of minced meat on the prepared leaves, forming it in the form of an oblong cutlet, and wrap it in a sheet, like an envelope. Place the cabbage rolls tightly in the cauldron. Dilute the tomato paste with boiling water, add sour cream and stir, pour the sauce over the cabbage rolls and add another one and a half glasses of water. Cover the casserole tightly and simmer over low heat for an hour.

Option 2: Round lazy cabbage rolls with minced meat and rice - quick recipe

Although the cabbage rolls will cook a little faster with steamed cereal, it is not often used in this dish. Use regular domestically produced grains from Krasnodar rice.

Ingredients:

• a glass of unparboiled rice;
• 200 grams of white cabbage;
• carrot;
• four hundred grams of minced meat;
• two spoons of greens;
• large onion;
• vegetable oil and sour cream - three tablespoons each;
• A glass of tomato juice;
• one raw egg.

How to quickly cook cabbage rolls with minced meat and rice

We prepare sauteed sauce from onions and carrots. After peeling, cut the onion into small cubes, grate the carrots into a fine grater. Heat the oil very high and put the vegetables in it, stir, lightly add salt. Cut the cabbage into thin short slices and place in a sauté pan when the vegetables become soft. Simmer for another four minutes.

Rinse the rice grains but do not soak them, place them in a small saucepan with a little more than a glass of water. Turn the heat up to maximum, stir until the water evaporates. Place the fried and boiled rice in a convenient bowl and let cool, then mix, add chopped herbs and minced meat. Add salt and lightly pepper, mix the mixture with the raw egg until smooth.

Not far from the bowl of minced meat, place a bowl of water on the table, dip your hands in it and quickly form small balls from the minced meat. Pre-lubricate the frying pan with oil and place the stuffed cabbage rolls in it. When the pan is full, turn on medium heat and add a little more oil. Fry the cabbage rolls, turning until golden brown.

Mix sour cream with tomato juice, salt to taste and add pepper. Pour in the cabbage rolls, increase the heat to maximum, and once it boils, turn it down again. Covering the pan, simmer the cabbage rolls for about 40 minutes. If the gravy seems sour, you can sweeten it slightly.

Option 3: Tender cabbage rolls with minced meat and Chinese cabbage rice

Without differing too much in taste, the proposed variety of cabbage is noticeably softer, and therefore cabbage rolls made from it melt in your mouth. To fully live up to the name, choose sweetish sour cream, and if the sauce is still sour from the tomato, slightly adjust it with sugar.

Ingredients:

• medium-sized head of Chinese cabbage;
• half a kilo of mixed minced meat;
• two carrots;
• a couple of small onions;
• 200 grams of thick sour cream;
• half a glass of rice;
• tomato paste - one hundred grams;
• a glass of strong meat and bone broth.

How to cook

There won’t be as much trouble with tender Chinese cabbage as with white cabbage, so we start cooking with other vegetables. Scrape the carrots from the skin, wash, dry and grate, remove the peel from the bulbs, dissolve them into small checkers. Mix the vegetables, pour oil into the frying pan and sauté the onion and carrots until the color is uniform. Divide the frying into two parts, one using minced meat, the other for gravy.

Rinse the rice, add a lot more water and cook until half cooked. After pouring from the pan into a colander, let the moisture drain. Mix the minced meat first with the frying, then add the rice, add salt and pepper to taste, and mix the ingredients thoroughly.

Cut off the base of the cabbage fork, leaving about three centimeters in length. Remove the upper, usually damaged leaves, disassemble the rest and place loosely in a spacious bowl. Fill with boiling water for about ten minutes, then remove and cool completely. Be careful when wrapping the filling in the cabbage, the leaves are very tender. For now, place the semi-finished stuffed cabbage rolls on a spacious dish.

Dilute sour cream and tomato paste with heated meat broth. Place half of the reserved vegetable sauté on the bottom of the casserole, and place the cabbage rolls on top of it in dense layers. Covering the cabbage rolls with the rest of the frying, pour the prepared sauce. Simmer them under the lid from the moment of boiling for half an hour.

Option 4: Stuffed cabbage rolls with minced meat and rice in the oven

Before forming the roll, we sort the leaves by size, not at the whim of the authors. Arrange them, not just overlapping each other, but also by size, from large to small. When you start rolling a large cabbage roll, start with large sheets and see how convenient it is.

Ingredients:

• a dozen tender cabbage leaves;
• 150 grams of rice;
• large juicy carrot;
• two tablespoons of any cooking fat;
• red sweet pepper - one fruit;
• half a kilo of minced meat;
• salt;
• juicy salad onion;
• small pepper;
• an incomplete glass of broth;
• two handfuls of chopped greens;
• 50 grams each of full-fat mayonnaise and tomato ketchup without flavorings.

Step by step recipe

Boil the carefully sorted and washed cereals at a low boil, pouring in enough water, it should only boil halfway. Place it in a colander and let the liquid drain completely. Finely chop the peeled onion and coarsely grate the carrot. Pepper, after removing all the seeds, dissolve into small cubes.

First, fry the onion in heated fat until translucent, add the carrots to it, and after a couple of minutes, the sweet pepper. Simmer over low heat for five minutes. Place the minced meat in a frying pan and fry until crumbly, stirring with a spatula.

Spread the cooked rice in an even layer, immediately pepper and add salt to taste. Mix the filling and continue to simmer slowly. Chop the greens into smaller pieces, add to the minced meat and stir.

Separate the cabbage forks into individual leaves, blanch them for about 5 minutes, pour hot water over them and carefully cut off the thickenings. Arranging the leaves into two different piles according to size, divide the leaves in half.

Place the prepared leaves from one pile in a row, slightly overlapping. Spread half of the filling on them and carefully wrap them in a large roll. Do the same with the other half of the minced meat and cabbage.

An oblong, not very deep shape is ideal for cabbage rolls. Place both rolls side by side in it, pour in the broth, covering the rolls halfway. Mix ketchup with mayonnaise and grease the rolls on top, bake in the oven for 80 minutes, adjusting the heat to 180 degrees.

Option 5: Stuffed cabbage rolls with minced meat and rice - “Spring”

As the name suggests, we prepare cabbage rolls from young cabbage. The large head of cabbage indicated in the list of products must be selected precisely by size, and not by weight; young cabbage is very juicy and weighs accordingly.

Ingredients:

• large head of cabbage;
• 400 grams of minced pork;
• rice, dry - three quarters of a glass;
• small sweet pepper;
• half a small zucchini;
• a handful of parsley;
• medium sized onion;
• a glass of 12 percent cream;
• spoon of tomato;
• a slice of butter - 50 grams;
• pepper;
• a glass of broth.

How to cook

Using a narrow knife with a sharp tip, cut the stalk from the cabbage, wrap the fork in a bag and place in a microwave oven at moderate power for 4 minutes. Carefully disassemble into individual leaves and cut off the thickenings from them.

Finely chop the onion and seeded pepper, grate the zucchini with a coarse grater. Add chopped vegetables to the minced meat and mix them with parsley and dry rice, season with pepper and add salt.

Roll the small cabbage rolls tightly and place them tightly in the roasting pan. Heat the oil in a saucepan, pour in the hot broth and add the tomato. Stir, pour in cream, add salt to taste.

Pour this sauce over the cabbage rolls and cover them with cabbage leaves, bake for exactly an hour, keeping the oven at 180 degrees.

Option 6: “Dolma” - cabbage rolls with minced meat and rice in grape leaves

The size of the dolma depends on the “raw materials”, but you should not choose larger sheets. If you are planning on just these kind of darlings, you will have to work hard on them, however, after scalding, the leaves will become pliable and working with them is a real pleasure.

Ingredients:

• fresh grape leaves - four dozen;
• kilogram of minced meat;
• half a glass of raw rice;
• onion greens;
• carrot;
• a mixture of hot and spicy peppers;
• fine salt;
• 200 milliliters of cream;
• 4 spoons of tomato sauce.

Step by step recipe

Finely chop the onion greens, grind the onions together with the slices of meat in a meat grinder, add salt and season with spices, and add the greens to the minced meat. Separately, cook and wash the rice and place in a common bowl.

Carefully sort and wash the grape leaves, cut off the cuttings. Fill the kettle with boiling water and wait until the color changes noticeably. Wrap small portions of minced meat in leaves, forming them like regular cabbage rolls.

Place the cabbage rolls tightly in a pot, sprinkling the layers with grated carrots. Dilute the tomato with cream with water and pour into the pot. If the grape leaves are really tender, simmer the dolma under the lid for up to forty minutes. The dish looks impressive if you decorate it with grapes.

Option 7: Unusual cabbage rolls with minced meat and rice in beet leaves

The young beet leaves indicated in the recipe are rare in stores, but are sold quite freely at vegetable markets. Of course, you shouldn’t look for them if it’s winter, but in season the cabbage rolls come out very tender with them.

Ingredients:

• mixed minced meat - half a kilo;
• a glass of “bellied” rice;
• a large bunch of beet leaves;
• medium-sized carrot;
• three cloves of garlic;
• a bunch of onion greens;
• two handfuls of dill;
• a glass of thick medium-fat sour cream;
• a dozen walnuts;
• flour.

How to cook

Trim the tender beet leaves from the stems, scald with salted boiling water for a minute and place in a colander. Boil the rice in salted water until half cooked, sauté the grated carrots and finely chopped green onions separately. Finely chop the dill, grate the garlic and mix first with the minced meat, then add the rice and frying there.

We overlap the beet leaves in pairs, place the filling on them and roll them tightly. Add sour cream and dilute a little with boiled water. Brown a spoonful of flour in butter, add peeled and crushed nuts or a handful of peanuts to it. Pour the cabbage rolls to the very top with sour cream and nut sauce, simmer at a very low boil for an hour.

Option 8: “Sarmale” - Romanian cabbage rolls with minced meat and rice

To avoid overfilling the pot, simply use slices of smoked meat. A strong broth will help you avoid losing the richness of the gravy; cook it from a slice of meat and a pig's leg.

Ingredients:

• 450 grams of pork;
• a hundred gram slice of lard;
• small pepper;
• pork broth;
• 500 grams of smoked ribs;
• salt;
• a glass of rice;
• two small heads of fresh cabbage and half a kilo of sour cabbage.

Step by step recipe

When purchasing smoked ribs at the market, ask them to chop them to a length of eight centimeters. Disassemble the cabbage head into leaves, cutting off or beating off the thickenings. Grind the meat with lard, salt the minced meat to taste and season.

As is customary for cabbage rolls, cook the rice until half cooked, cool and mix with minced meat, roll up small cabbage rolls with this filling. Place about a third of the sauerkraut on the bottom of a spacious pot, add a few pieces of ribs.

Next, loosely spread a layer of cabbage rolls, cover it again with sauerkraut and ribs. Alternate the layers, but the last one must consist of cabbage and smoked meats. Pour salted broth into the top level of the ingredients and place the pot in the oven for two hours. Cabbage rolls stewed with sauerkraut are served with plenty of sour cream.

Option 9: Layered lazy cabbage rolls with minced meat and rice

Layering minced meat and cabbage is one of the well-known techniques for simplified preparation of cabbage rolls. To save on time, do not do the same with food; ideally, prepare minced meat yourself by mixing equal amounts of veal and pork.

Ingredients:

• small sweet carrot - three root vegetables;
• parsley root;
• a pair of juicy onions;
• 50 grams of lard;
• a glass of raw round grain rice;
• half a spoonful of fine pepper and salt;
• a dozen cabbage leaves;
• three tablespoons of sweet butter;
• a glass of medium-calorie thin mayonnaise;
• a hundred gram slice of cheese;
• two raw eggs;
• half a kilo of minced meat (pork).

How to cook

After changing the water several times, rinse the cereal with four glasses of raw water, stir and add salt when it boils. Cook at a barely noticeable boil for about ten minutes, then pour into a colander and rinse, placing it under the tap.

Grate the peeled carrots with a coarse grater, dissolve the onions into squares less than a centimeter in size, peel and finely grate the parsley root. Sauté the chopped vegetables in oil for about seven minutes.

Place the minced meat in a spacious bowl and add salt, add sauté and boiled rice. Season with pepper and chopped herbs and stir. Separate the leaves from the cabbage using any convenient method, remove the thickened parts and pour boiling water over them for a couple of minutes.

Grease a round heat-resistant mold with high sides with butter and sprinkle with breadcrumbs. Whisk the eggs in a spacious bowl and, dipping the cabbage leaves into them one at a time, cover the mold with them. Place about half of the minced meat and cover again with the leaves soaked in the egg. We repeat the layers, finishing with cabbage.

Lubricate the top generously with mayonnaise, melt and pour the remaining butter, generously grate the cheese on top. We bake puff cabbage rolls at two hundred degrees, we determine readiness by the blush of the crust, on average it takes about an hour.

I propose to cook delicious cabbage rolls with minced meat and rice in a saucepan today. This is a simple version of a popular dish that will allow you to diversify your regular menu. Despite the fact that there is a wide variety of recipes, today’s one, which I offer you, can easily be considered a classic. The combination of minced pork and fried vegetables has been tested by more than one generation of housewives, which says a lot.

As a rule, ordinary white cabbage is used as a “wrapper” to prepare cabbage rolls, but there are exceptions. For the sake of experiment, you can replace it with lettuce leaves, or even grape leaves. In the latter case, you will get dolma - a very tasty and nutritious dish.

You can also play around with the fillings and replace the rice with any other grain: buckwheat, millet, etc. Ready cabbage rolls are best served hot, with sour cream or gravy. You can also add sprigs of fresh herbs: dill or parsley.

Ingredients:

• 1 tbsp. rice + 2 tbsp. water
• 800 g pork
• 2 onions
• 1 carrot
• 3 tbsp. tomato sauce
• 100 ml sour cream
• 3-4 pcs. bay leaf
• Salt, black pepper and herbs to taste

Stuffed cabbage rolls are a delicious second course, borrowed from Tatar and Turkish cuisine. Belarusian and Lithuanian chefs simply reinvented the eastern dolma in their own way, replacing minced lamb with pork, and grape leaves with cabbage. And we got such weighty and meaty meatballs in cabbage leaves. The dish is quite filling and tasty, which is why it has taken root in Ukrainian, Russian, and Belarusian cuisines. And like all fairly old popular dishes, cabbage rolls have also accumulated a lot of recipes today. I will tell you the recipe for cabbage rolls, how they have always been prepared in my family. This is a recipe without any innovations, and is closest to the classic one. The cabbage leaves are tender and easy to bite, and the filling is always juicy and aromatic.

What I also like about this dish is that the rolled cabbage rolls can be stored in the freezer for a couple of months. I wanted cabbage rolls - I took out ready-made rolled semi-finished products and quickly stewed them.

Ingredients:

• 1 large head of cabbage;
• 0.5 kg minced meat (pork + beef);
• 0.5 tbsp. rice;
• 1 large onion;
• 1 carrot;
• 1 tbsp. tomato paste;
• 2-3 cloves of garlic;
• a little parsley;
• 1 tbsp. vegetable oil;
• salt and pepper to taste.

for filling:

• 3 tbsp. tomato paste;
• 3 tbsp. sour cream.

for sour cream sauce for cabbage rolls:

• 200 ml sour cream;
• 1-2 small cloves of garlic;
• parsley.

Recipe for cabbage rolls with cabbage, minced meat and rice

1. As a rule, the top leaves of cabbage are dirty and have defects. We remove them and wash the cabbage. Place the head of cabbage in a large saucepan and add water. We put it on fire.

2. When the water boils, let the cabbage boil for 3 minutes and turn the cabbage over so that the leaves steam evenly. The cabbage leaves should become elastic, but they should not be too soft and lose their structure.

3. Take the head of cabbage out of the water onto a large plate. In order for the cabbage to cool faster, immerse the head of cabbage under cold running water for a minute. Then carefully use a knife to cut the cabbage leaf from the base of the head of cabbage and remove. We do this with all the leaves until they are well separated from the head of cabbage. As soon as you reach the difficult to separate and hard uncooked leaves, again immerse the head of cabbage in a pan of water and boil for 3 minutes.

4. And again we disassemble the head of cabbage into leaves. When small and crooked leaves remain on the head of cabbage, we remove it to the side; we will no longer need it. So that the product does not disappear, you can make stewed cabbage from the leftovers, although it will make 2-3 servings. We also remove the cabbage leaves to the side, but for now let’s move on to the other ingredients for the cabbage rolls.

5. Wash the rice thoroughly 5-6 times until the water becomes clear.

6. Boil the rice until half cooked. Place the rice in a saucepan, add enough water to cover it lightly and bring to a boil. Remove from heat and leave as is, without covering with a lid. The fact is that if the rice is not boiled, it will absorb all the juice from the minced meat and the stuffing of the cabbage rolls will be rather dry. And if you boil the rice until cooked, then in the process of stewing the cabbage rolls, the rice in the filling will turn into porridge.

7. Chop the carrots, onions and parsley very finely. If you want, you can grate the carrots. Place everything in a deep bowl.

8. Place the minced meat here, squeeze out the garlic, add tomato paste, salt and pepper. Mix.

9. Add rice.

10. Mix everything well.

11. Place the cabbage leaf with the inside facing you on a board or large flat plate. We take 2 tablespoons of minced meat and form a cutlet with our hands. Place on cabbage leaf.

12. Roll up the cabbage roll, first folding the side parts, and then tucking in the bottom part of the cabbage leaf. Place the cabbage rolls on a plate.

13. Prepare the filling for cabbage rolls. Mix 2 cups of water, 3 tbsp. sour cream and 3 tbsp. tomato paste.

14. Grease a frying pan with vegetable oil and place cabbage rolls in it. Now, according to the classic recipe, the cabbage rolls need to be fried on both sides. But I never do this, because I prefer the kind of diet cabbage rolls that can be fed to children.

15. Pour our sour cream and tomato dressing on top. The cabbage rolls should practically float in it. If there is not enough liquid, add more water on top.

16. Cover with a lid and simmer over low heat for 1.5 hours. By the end, most of the liquid should have evaporated, but the cabbage rolls should remain in a small amount of thickened sauce. If the liquid evaporates too quickly during cooking, add more water. Remove the finished cabbage rolls from the heat, cover with a lid and let them brew for another 15 minutes.

If you need to speed up the process, first simmer the cabbage rolls over medium or high heat for 20 minutes without covering them with a lid. The main thing is that the sauce does not splatter all over the kitchen. Then we cover the cabbage rolls with a lid and put them in an oven preheated to 200 degrees for 30 minutes.

17. Meanwhile, prepare the sour cream sauce.

18. Squeeze the garlic into the sour cream and mix. Finely chop the parsley. You can add greens to the sauce, or you can simply sprinkle them on the finished dish.

The most delicious cabbage rolls with cabbage and minced meat are ready! Pour sour cream sauce over them, sprinkle with herbs and serve. Bon appetit!

Today I wanted cabbage rolls with meat and rice, I see on the Internet many recipes for making cabbage rolls with meat and rice, but it’s all wrong. My mother makes cabbage rolls with meat and rice differently, and I like this recipe the most, I tried cabbage rolls from my brother’s wife the way most people do, the sauce on the outside is boiled in it, but I offer a recipe for making cabbage rolls with meat and rice when the sauce (onion , carrots, tomato) are mixed into the minced meat, and this makes the filling of cabbage rolls much tastier than just rice and meat. Try it, you might like it too. I made cabbage rolls this weekend . Of course, cabbage rolls have one completely invisible drawback: preparing this dish will take some time.

Stuffed cabbage rolls with meat and rice preparation method:

For the recipe we need 3 heads of cabbage,

500 grams of minced meat,

1 - 1.5 tbsp . rice,

2 onions,

3-4 rather large carrots,

4 tablespoons tomato paste,

salt pepper,

Stuffed cabbage recipe:

I hope everyone knows what to do with cabbage: separate the leaves, keep in boiling water for a while until the leaves become elastic, do not overcook so that the cabbage does not boil. Next, we cut off the parts where the thickenings pass from the leaves, and make rectangular and triangular blanks. Manya’s mother makes small cabbage rolls with meat and rice. These are still not pies, so the size of the cabbage rolls is small, but you will have to work hard, but it’s worth it.

We make a dressing for stuffing cabbage rolls, fry onions (in half rings) with carrots (on a fine grater) in vegetable oil and add tomato at the end.

Mix minced meat with rice and tomato dressing, salt and pepper.

Place minced meat with rice and dressing on the leaves and wrap it.

We place substandard cabbage leaves at the bottom of the pan so that the cabbage rolls do not burn, then we lay the cabbage rolls in layers. Fill with water (salted), the water should just cover the cabbage rolls.

Cook cabbage rolls for 30 - 40 minutes over low heat.

Drizzle with sour cream already in the plate, or you can reheat it in the oven, pouring with sour cream and sprinkling with cheese.

BON APPETIT,

Stuffed cabbage, method of preparation and ease of freezing

Salt
Foil
Sunflower oil
Rice (I used long grain) 150g.
Ground black and red peppers
Minced meat (beef + pork) 600 gr.
Onion two medium onions
16 cabbage leaves (each has a different number)

Stuffed cabbage recipe:

Filling: cut the onion into cubes and fry it in a good amount of sunflower oil, pour it into the minced meat along with the butter, add black and red pepper, boil (I boiled until fully cooked) the rice, and also add it to the minced meat, salt, mix and that’s it, our the filling is ready.
Place the cabbage leaves in boiling water and cook until they become flexible enough (5-10 minutes).
Preparation: put the filling in the middle of the cabbage leaf and wrap the top and bottom edges first, then the right and left. And here’s the secret: we cut off a strip (I have hard foil) of foil and twist our cabbage roll into it. What are the advantages, you ask: firstly, they will not fall apart, and secondly, when frozen, they will not stick together.
Then we put it in bags and in the freezer, when the desire to cook comes, just rinse it under warm water and the foil will come off.

A method for preparing delicious homemade cabbage rolls

In general, cabbage rolls according to my recipe take about an hour to prepare, so on weekdays I actually do not have the physical opportunity to make this dish. For me, this is a kind of weekend dish, which is prepared on Saturdays with a certain frequency.

A distinctive feature of this recipe is its super-delicate consistency (remember the times when in canteens you struggle with cabbage leaves, here it’s the other way around). Believe me, this is a completely different taste and sensation when eating. The whole secret is adding butter. My friend Anastasia, who now lives in Minsk, told me the secret, and her mother told her the secret.

I don’t know if you are aware of this ingredient, but I have been constantly preparing delicious cabbage rolls for 5 years now.
Ingredients:
White cabbage 500 gr.
Pork (if fatty) 150 gr.
Beef 150 gr.
Rice 1/3 tbsp.
Salt
Sugar
Ground black pepper
Tomato paste 3 tbsp. or tomatoes 5-6 pcs.
Carrot 1 pc.
Onions 2 pcs.
Peppercorns 5-7 pcs.
Bay leaf 2 pcs.
Butter 60 gr.

Stuffed cabbage recipe:
Wash the cabbage, remove the stalk and place in a pan with boiling water.
Cook the cabbage until the top leaves are well separated (about 10 minutes). Remove the separated leaves from the boiling water. If you make cabbage rolls from young cabbage, then you need to cook it for no more than 2-3 minutes.
Boil the rice until done.
Pass the meat and onions through a meat grinder. Add salt, pepper, rice to the resulting minced meat. Mix everything thoroughly. Add 3 tbsp to the minced meat. water.
Cut off the thick vein from the cabbage leaf (from the stalk), lay out some minced meat, and wrap the cabbage leaf in an envelope.
Place the resulting cabbage rolls in a saucepan.
Prepare the sauce: fry finely chopped onion and grated carrots in butter, add tomato paste, salt, a little sugar, peppercorns, bay leaf, ½ tbsp water. Bring the sauce to a boil.
Pour the resulting sauce over the cabbage rolls, cover the pan with a lid and simmer over low heat for about 40-50 minutes, depending on the size of the cabbage rolls and the quality of the cabbage.

Stuffed cabbage rolls Russian cuisine cooking method

Products: meat (pulp) 1/2 lb. (200 g), rice 1/2 tbsp., white bread 1/2 loaf, lard 1/4 lb. (100 g), cabbage 1 medium-sized cabbage, oil 1 tbsp.

Cooking method : Meat, lard and bread must be prepared in the same way as for cutlets (see recipe for “Cutlets” (Russian cuisine)). Rice is prepared like this: first of all, you need to rinse it thoroughly and put it in cold water for about 1/2 hour, and while it is in cold water, at this time you need to boil water in a spacious saucepan, put salt there and when the water boils, then Throwing the rice out of cold water onto a sieve, put it in boiling water and, stirring thoroughly so that it does not stick to the bottom of the pan, let it boil strongly, making sure that it does not overcook, for which you need to remove it with a spoon from time to time and try whether he is ready or not. You can tell when the rice is ready: taking one grain of rice, try to crush it between your fingers, and if it is crushed easily and no grains remain, then the rice is ready. In general, it is better to undercook rice than to overcook it, as it may end up covered in oil. When the rice is ready, place it on a sieve to drain all the water. While the water is draining from the rice, at this time take a pan and put 1 tbsp in it. vegetable oil, dissolve it and pour already cooked rice into it, close it and place it on the edge of the stove, and shake it often so that it does not burn. Mix the cooked rice with the minced meat, then divide it into 8 parts. Cabbage for cabbage rolls is prepared as follows: the stalk is cut from the cabbage, after which it is placed in salted boiling water. Cook until the cabbage is soft. It should be noted that without the stalk it will cook faster and more evenly. When the cabbage is cooked, you need to throw it on a sieve and pour cold water over it several times so that it cools a little, and then disassemble it into sheets, and the first 8 sheets, according to the number of cabbage rolls, like larger ones, are laid out on the table and, cutting out rods from them , cover with other smaller ones, covering with them the places where the rods were located and where the rupture of the first sheet was noticed. Having prepared 8 sheets in this way, take the minced meat and, dividing it into 8 equal parts, place it on each sheet closer to any edge and begin to wrap it - roll it up. Each cabbage roll should have an oblong shape, it should be smooth, without pieces of cabbage sticking out on it. The cabbage rolls prepared in this way are placed in a hot frying pan with butter spread on it on the side where the edge of the cabbage is located, which will cause this edge to immediately fry and adhere tightly to the cabbage leaf and thus prevent the cabbage roll from falling apart. At first, when your hands are not yet accustomed to the work, the cabbage rolls can be tied with thin twine, which must, of course, be removed when serving. You need to fry the cabbage rolls, often turning them from one side to the other so that they brown evenly on all sides, then they need to be put in the cupboard until they reach the table, and about 15 minutes before serving they need to be poured over with sauce and put back in the cupboard. You can serve them on the table in the same roasting pan in which they were in the cupboard, but you can also put them on a dish.

Sour red sauce (Russian cuisine)

Products: 1 tbsp broth, 1/2 tbsp butter, 1 tsp flour, burnt sugar, citric acid for color, salt and sugar to taste.

Cooking method: Dissolving 1/2 tbsp. oil, put 1 tsp there. flour and, stirring smoothly, add 1 tbsp little by little. hot broth until it becomes thick like thick cream, putting in a piece of citric acid, about the size of a pine nut, then add salt and, adding a little burnt sugar, boil. When the sauce is prepared in this way, you need to taste it and, depending on your taste, add either sugar or salt. A normal sauce should taste pleasantly sour. Method for preparing burnt sugar for tinting: Pour 1 tbsp into a frying pan. water and pour in 4 tbsp. fine sugar, put it on the stove, and when the sugar begins to burn, you need to stir it so that the color is even, and then, when the sugar is all browned to a dark color, you need to pour 1 teaspoon on it. hot water and let it boil. After this, drain, cool, pour into a bottle and, capping, store in a cool place. This burnt sugar is used to color broth, sauces and some cakes. Due to its frequent use, it should always be in stock.

Recipe: Cabbage rolls cooking method

Ingredients - Cabbage rolls preparation method:

1 head of cabbage
ground meat
Stuffed cabbage rolls: cooking method - recipe:

I make cabbage rolls like this:
First, I put a head of cabbage in a saucepan with the stalk down, pour in boiled water, salt, cover with a lid and boil for 10 minutes.
While my head of cabbage is cooking, I make minced meat from these products.
The cabbage is ready, drain the water, take out the head of cabbage and this is what we do:
Let the cabbage cool slightly.
Meanwhile, we fry these products:
The roast is ready.
Now you can roll cabbage rolls, cabbage rolls are a method of preparation.
Place the cabbage rolls in the pan:
Place the roast on top, pour boiled water, salt, pepper, and herbs to taste.
And let the cabbage rolls cook for about 30-40 minutes.
Serve cabbage rolls with sour cream.

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!