Pigeons way. How to make cabbage rolls with minced meat: a step by step recipe

Own original name cabbage rolls were obtained around the eighteenth century and today this dish in one interpretation or another is known all over the world. The best step-by-step recipes will tell you in detail how to cook cabbage rolls in various ways.

How to cook cabbage rolls - a delicious recipe + video

A detailed video instruction will clearly show how to cook delicious cabbage rolls according to the traditional recipe.

• head of cabbage;
• 500 g minced meat;
• 1.5 st. already steamed rice;
• 2 onions;
• 2 carrots;
• 4 tbsp tomato paste;
• 1 tsp paprika with a slide;
• 1 tbsp Sahara;
• 2 laurels;
• oil for frying;
• salt, black pepper.

Cooking:

Stuffed cabbage in a slow cooker - step by step photo recipe

The most delicious cabbage rolls are obtained by stewing in a slow cooker. In this case, you can use both hand-made products and semi-finished products.

• ready-made cabbage rolls;
• 2 large carrots;
• 2 onion heads;
• 3–4 tbsp tomato;
• boiled water;
• seasoning for cabbage dishes;
• 2-3 garlic cloves;
• salt;
• vegetable oil.

Cooking:

1. With a cleanly washed carrot, remove the top layer with a knife and grate on a coarse grater.

2. Finely chop the peeled onion.

3. Pour some oil into the multicooker bowl.

4. Set the frying program for 10 minutes and put the cabbage rolls in one layer.

5. Once the undersides of the fritters are lightly browned (after about 5 minutes), carefully flip them over and fry for another 5 minutes.

6. Lay a layer on top raw vegetables and add some hot water. Set the multicooker to simmer mode for 20 minutes and close the lid.

7. Dilute the tomato with a little water to make a thick sauce. Add seasoning for cabbage dishes, salt and garlic squeezed through a press.

8. Approximately 5-7 minutes before the end of the process, pour in the sauce and simmer until tender.

Cabbage rolls - step by step recipe

Do you want to impress your guests and family? Prepare unusual cabbage rolls from red cabbage with vegetable filling.

• forks of red cabbage;
• 3-4 small zucchini;
• 4-5 medium tomatoes;
• 1 large onion;
• 1 tsp vegetable oils;
• salt pepper.

Cooking:

1. Boil enough water in a large saucepan. Cut the cabbage fork with a sharp knife in the area of ​​​​the stalk a few centimeters deep.
2. Immerse the whole head of cabbage in water and cook a little more than usual (about 30 minutes).
3. Once the leaves are soft enough, remove the cabbage and cool well. Remove the upper large leaves, if necessary, beat off the thickenings.
4. Reduce the vegetable broth by about half without removing it from the heat.
5. Finely chop the onion and fry in a pan until transparent in just a teaspoon of oil.
6. Wash the zucchini, cut into small cubes and send to the pan with the onions. Fry for 5-7 minutes until the zucchini is slightly golden.
7. Peel off the tomatoes and cut the flesh into cubes. Send to the pan with vegetables, salt and sweat under the lid on low gas for about 10 minutes.
8. As soon as the filling has cooled well, make cabbage rolls by placing on each cabbage leaf a small portion of vegetable mass.
9. Put prepared products in layers in a saucepan with broth. If there is not enough liquid, add water.
10. Preheat the oven to 160 ° C, put a pot of stuffed cabbage inside and simmer for about half an hour under the lid.

The soft and tender young cabbage leaves are ideal for making cabbage rolls. Unlike the old ones, they need to be cooked less, and the leaves themselves are more pliable and flexible.

• young cabbage;
• 1 kg of mixed minced meat;
• 1 egg;
• carrot;
• the bulb is large;
• large tomato;
• 5 tbsp raw rice;
• 5 mountains black and allspice;
• vegetable oil;
• 2 bay leaves;
• salt.

Cooking:

1. Boil rice in advance until half cooked and cool. Add to minced meat along with an egg and half a finely chopped onion. Salt, pepper and mix well.
2. Boil water in a large saucepan. Disassemble the cabbage into separate leaves, boil them for 5-10 minutes.
3. Place a portion of minced meat in the center of each sheet and roll up the cabbage rolls.
4. Finely chop the remaining half of the onion, carrot and tomato. Heat the vegetable oil in a frying pan, fry the carrots first, then add the onion, and after the vegetables become soft, the tomatoes.
5. Salt to taste, add lavrushka and pepper, add a little cabbage broth and simmer the sauce for at least 10-15 minutes.
6. Line the bottom of the pan with small leaves of cabbage, lay the cabbage rolls in layers on top and pour over the tomato-vegetable sauce.
7. Cover with a lid and simmer on low gas for about 40 minutes.

Any kale is suitable for making cabbage rolls. The following recipe will tell you how to make a dish from Chinese cabbage.

• Beijing cabbage;
• 600 g minced pork and beef;
• 0.5 st. raw rice;
• 2 onion heads;
• 2 medium carrots;
• 100 ml sour cream;
• 1–2 tbsp tomato paste;
• vegetable oil for frying;
• salt and pepper to taste.

Cooking:

1. Rinse rice in several waters and transfer to boiling water. Salt lightly and cook until half cooked. Drain through a colander and set aside.
2. Peking cabbage disassemble into separate sheets, cut off the toughest part, wash. Pour in boiling water and leave for 5 minutes.
3. Finely chop the onion, grate the carrot. Fry vegetables in vegetable oil.
4. Transfer half of the frying to the cooled rice, add the tomato to the second part, dilute with cabbage broth and simmer for about 5-7 minutes. Pour in sour cream, add salt, pepper, boil for a couple of minutes and turn off.
5. Put minced meat in rice with frying, salt and season with spices to taste.
6. Form cabbage rolls from minced meat and cooled leaves. Lay them in layers in a thick-walled pan, pour sour cream and tomato sauce.
7. Stew stuffed cabbage from Beijing cabbage under the lid for about 35-40 minutes.

Stuffed grape leaves

And now original recipe cabbage rolls from grape leaves or simply dolma. Grape leaves are best used young light green or salty.

• 40-50 salted or fresh leaves;
• 500 ml of meat broth;
• 500-600 g minced lamb;
• 4–6 tbsp raw rice;
• 4-5 medium onions;
• a mixture of greens - mint, dill, cilantro, parsley, basil;
• 50–70 g butter;
• as much vegetable;
• a pinch of zira and coarsely ground black pepper;
• salt.

Sauce for serving:

• 1 st. sour cream;
• 5-6 cloves of garlic;
• greens;
• salt.

Cooking:

1. Rinse the grape leaves well and pour boiling water over them. After 5 minutes (10 for salted ones), drain in a colander and dry.
2. Wash the cereal thoroughly, pour hot water over it, bring to a boil and cook on high gas for no more than 2-3 minutes. Drain the half-cooked rice in a colander and set aside.
3. Peel the onion and chop finely. Fry over low heat until soft in a mixture of vegetable and butter, cool.
4. Add cold rice, frying and chopped greens to minced meat. Season with pepper, cumin and salt.
5. Lay the grape leaves smooth side down, put 1-2 tablespoons of minced meat on each, roll up small rolls, bending the edges inward.
6. Place unused grape leaves in two layers in a heavy-bottomed saucepan, top with rows of dolma. Pour in the broth so that it only slightly covers the products.
7. Cover with a plate or smaller lid. Put the pot on the fire and let it boil.
8. Then turn off the gas and simmer with light bubbling for 1–1.5 hours.
9. For the sauce, finely chop the garlic cloves and herbs. sprinkle coarse salt and rub lightly with the flat side of a knife. Mix the garlic mass with sour cream and insist in the refrigerator for 2-4 hours.
10. The video recipe suggests cooking dolma in a slow cooker.

Cabbage rolls with rice - a dietary, lean option

The following recipe suggests preparing truly diet cabbage rolls.

• 10-12 cabbage leaves;
• small carrot;
• ½ st. rice
• 300 g of champignons;
• 2–3 tbsp tomato paste;
• 2 cloves of garlic;
• 1 st. water.

Cooking:

1. Rice clean wash, pour a glass of boiling water, wrap and leave for 15-20 minutes.
2. Disassemble the cabbage fork into leaves, wash them and boil in salted boiling water for exactly one minute. Then immediately dip in very cold water for one minute.
3. Open the lid on the pot of rice and wait for it to cool slightly.
4. Rub the carrots on a coarse grater, cut the mushrooms into large strips or thin slices. (In raw form, you can only use champignons if you cook cabbage rolls from forest mushrooms, then they need to be boiled well.)
5. Add mushrooms and carrots to the cooled rice, add salt and pepper well, mix until all the ingredients are combined.
6. From minced rice and cold cabbage leaves form cabbage rolls. If the edges do not hold, fix them with toothpicks.
7. Dilute the tomato with a glass of water, throw in a pinch of salt and chopped garlic.
8. Put the products in a saucepan, pour over the sauce and simmer the dish over medium heat (so that the sauce evaporates and thickens a little) after boiling for about 15-20 minutes.

Stuffed cabbage recipe with minced meat

Sometimes housewives do not want to mess around in the kitchen for too long and prefer to cook the so-called lazy cabbage rolls from cabbage and minced meat.

• 1 st. rice
• 0.5 kg minced meat;
• half a medium cabbage;
• onion head;
• carrot;
• egg;
• flour for boning;
• 2 tbsp sour cream;
• 2 tbsp tomato puree;
• 1 st. water;
• vegetable oil;
• salt, pepper, herbs.

Cooking:

1. Finely chop half of the cabbage, add a little salt and shake well with your hands to make it soft.
2. Spasser the onion cut into quarter rings in vegetable oil. Add coarsely grated carrots. Simmer vegetables for 5-7 minutes.
3. Boil rice until medium readiness, cool. Mix minced meat, cabbage, cold rice and a little vegetable sauté. Beat in the egg, salt and season to taste. Mix thoroughly and beat off.
4. From minced meat, form products in the form of plump cutlets of a small size. Roll them in flour and fry until light brown.
5. Grease a baking sheet with oil (if desired, cover with cabbage leaves), lay lazy cabbage rolls in one layer, on top - a layer of frying. From sour cream, water and tomato, make a sauce and pour over the dish.
6. Tighten the baking sheet with a sheet of foil and place in an oven preheated to 170 ° C.
7. After 30 minutes from the start of baking, remove the foil, and after another 10 minutes the dish is ready.

Cabbage rolls with rice and minced meat - the best recipe, the most delicious cabbage rolls

Cooking stuffed cabbage, of course, is long and troublesome. But ready meal It turns out so tasty and self-sufficient that the time spent is worth it.

• medium head of cabbage;
• 400 g minced pork and beef;
• 0.5 st. rice
• 2 large carrots;
• 2 heads of onions;
• salt, pepper, other spices;
• 2 tbsp tomato;
• 0.5 ml of broth;
• 350 g sour cream;
• vegetable oil.

Cooking:

1. Rice washed several times, pour a glass of boiling water and leave to swell under the lid.
2. Peel and chop onions and carrots in any convenient way. Fry until golden brown in vegetable oil. Transfer the third part of the passerovka to a plate.
3. Add the tomato to the remaining frying, mix thoroughly and pour in the broth. Salt to taste and season with any spices. Stew under the lid for 5-7 minutes, pour in the sour cream, mix and simmer for another 5 minutes.
4. Mix the swollen and cooled rice with minced meat, add cold sautéing and knead until all components are combined.
5. Boil the whole cabbage for 20-25 minutes. Cool a little and disassemble into leaves.
6. Once the cabbage leaves have completely cooled, form cabbage rolls out of them and minced meat.
7. At the bottom of a suitable container, lay a layer of cabbage leaves, a layer of cabbage rolls, leaves again, etc.
8. Pour everything tomato sauce. If it does not reach the top of the cabbage rolls, add a little cabbage broth.
9. Simmer on low gas under the lid for 40-50 minutes.

Cabbage rolls with chicken meat or minced meat - a gentle recipe step by step

Using minced chicken cabbage rolls can be made according to the classical method. But next recipe offers a completely original approach to cooking a familiar dish.

• 500 g chicken fillet;
• 3-4 pieces of dried loaf;
• medium cabbage head;
• 0.5 kg of mushrooms;
• egg;
• medium carrot;
• a pair of bulbs;
• 3 tbsp tomato;
• 3 tbsp vegetable oil;
• 2–3 tbsp sour cream;
• salt and spices (curry, coriander, basil) to taste.

Cooking:

1. Cut the stalk of the cabbage with a sharp knife and send the forks to boil in lightly salted boiling water for 20-25 minutes. Gradually remove the upper already soft leaves.
2. Soak the banana pieces in cold water. Chicken fillet cut into strips, mushrooms into thin slices. Grate the carrots, chop the onions.
3. Heat vegetable oil in a frying pan, quickly fry the meat, then add the mushrooms.
4. As soon as the liquid evaporates, put the carrot, and then the onion.
5. After all the ingredients have acquired a characteristic gold, salt and season with your favorite spices.
6. Cool the minced meat, add the squeezed loaf to it, beat in the egg and mix well.
7. Put a couple of tablespoons of minced meat on each cabbage leaf and wrap it with an envelope.
8. Line the bottom of the pan with the remaining cabbage leaves, lay the cabbage rolls in several rows on top.
9. From the cooled broth (about 2 cups), tomato and sour cream, prepare the sauce. Salt it a little if necessary and pour the cabbage rolls in a saucepan.
10. Extinguish after boiling for about half an hour on low gas.

How to cook cabbage rolls in the oven

If you cook cabbage rolls in the oven, they turn out to be more juicy and rich in taste.

• 500 g mixed minced meat meat;
• 0.5 st. raw rice;
• forks of medium-sized cabbage;
• 1 onion;
• salt pepper.

For sauce:

• 2–3 tbsp tomato paste;
• 1 st. cabbage broth;
• one onion and one carrot;
• a couple of cloves of garlic;
• vegetable oil for sauteing;
• salt, spices;
• 2–3 tbsp sour cream.

Cooking:

1. Remove the top dirty leaves from the cabbage fork. Make deep incisions in the stalk area. Boil the cabbage in boiling water (15-20 minutes), turning it occasionally.
2. Remove the cabbage from the pan, cool slightly and separate the leaves.
3. Rinse and boil the rice until half cooked, put it in a colander and let it cool completely.
4. Chop one onion and fry until translucent.
5. Mix minced meat, browned onion and rice. Add salt, pepper. Mix well.
6. Twist the cabbage rolls and place them in a single layer on a greased baking sheet.
7. Cut the second onion into quarter rings, grate the carrot coarsely. Fry until caramelized small portion oils.
8. Add chopped garlic, salt, tomato. Mix thoroughly so that the ingredients are combined and pour in about a glass of cabbage broth or usually water.
9. Simmer for about 5-7 minutes, and then add sour cream. Let it boil again and pour the sauce over the cabbage rolls on the baking sheet.
10. Tighten the baking sheet with foil and bake the dish at 190 ° C for about 20 minutes. Remove the foil and leave for another 10 minutes to lightly brown the products.

Cabbage rolls in the microwave - recipe

To cook stuffed cabbage in the microwave, it is enough to find dishes suitable for this event. The rest of the process is traditional.

• 400 g minced pork;
• 80 g of raw round rice;
• 1 onion;
• 1 st. cabbage broth;
• 40 ml sunflower oil;
• medium cabbage;
• 1 tbsp tomato;
• 150 g sour cream;
• black pepper, salt.

Cooking:

1. Take about 1.5–2 tbsp. water, boil it and salt it. Pour clean rice and cook with a slight boil for 10 minutes. Drain the water, cool the rice.
2. Remove the top leaves from the head of cabbage, lower it entirely into boiling water and cook for an average of 15-20 minutes. Periodically cut off the leaves that have become soft.
3. Chop the onion, fry in a portion of oil, cool and mix with minced meat and rice. Pepper and salt a little. Mix the mass and beat off.
4. Twist cabbage leaves from cabbage leaves, putting 1-2 tablespoons of minced meat inside each. Lay down finished goods into a heatproof bowl.
5. Dilute the tomato with hot cabbage broth, add sour cream and, if necessary, a little salt. Pour the sauce over the cabbage rolls, cover the bowl with a lid.
6. Extinguish in the microwave on the most high power about 20-30 minutes. After the signal, leave the dish to “rest” in the oven for another 10 minutes.

Stuffed cabbage rolls in a saucepan - simple preparation of cabbage rolls

There are many ways to cook cabbage rolls, but traditionally this dish is cooked in a saucepan. So that there are more gravies and all the products fit.

• 400 g minced pork;
• 100 g round regular rice;
• medium cabbage forks;
• bulb;
• 2 tbsp sunflower oil;
• salt pepper;
• 1 tbsp tomato paste;
• 3 tbsp sour cream;
• 400 ml of water.

Cooking:

1. AT minced pork add rice cooked to medium readiness. Finely chop the onion, fry in oil and also put in minced meat.
2. Add salt and black pepper, mix thoroughly and beat off.
3. Make deep cuts on the cabbage in the area of ​​the stalk, separate the leaves and boil them in boiling water for 3-5 minutes.
4. Cool them, put a minced meat cutlet on each and wrap it with an envelope. Put a couple of sheets on the bottom of the pan, on top - layers of cabbage rolls.
5. In two glasses of hot water, dilute the tomato and sour cream, add salt. Pour the stuffed cabbage with the resulting sauce and bring to a boil over high heat.
6. Then turn the gas down to a minimum and simmer for about 30–40 minutes, depending on the stiffness of the cabbage. Let steep for at least 10-15 minutes before serving.

Delicious cabbage rolls in a pan

No less tasty and mouth-watering cabbage rolls can be cooked right in our pan. This recipe is especially suitable if you are going to stew a small amount of products.

• 300 g of mixed minced meat;
• 0.5 st. ordinary rice;
• a small cabbage fork;
• 1 medium onion;
• carrot;
• salt, black pepper, paprika;
• 2-3 cloves of garlic;
• 1–2 tbsp tomato puree;
• vegetable oil.

Cooking:

1. Pour water into a saucepan, boil it and lower a whole fork of cabbage. Tear off soft leaves during cooking.
2. Rinse the rice a couple of times, cover with water in a ratio of 1:2 and cook for about 5-7 minutes after boiling. Drain excess liquid and refrigerate rice.
3. Cut the onion into small cubes and fry in oil until golden brown. At the end, add chopped garlic.
4. Stir cold rice and fry into minced meat, add paprika, salt and pepper.
5. Make doves. Heat a little oil in a frying pan, lay out the products, and after 3-5 minutes, when the bottom side is fried, turn them over.
6. After another 3-5 minutes, pour the tomato, diluted with cabbage broth.
7. Simmer under the lid on a small flame for about 30-40 minutes.

How to cook frozen cabbage rolls

Very often, housewives make cabbage rolls for the future or buy semi-finished products in the store. This saves time and effort on preparing dinner on weekdays.

• 10-15 frozen cabbage rolls;
• large onion;
• medium carrot;
• 2 tbsp tomato paste;
• pepper, lavrushka, salt;
• vegetable oil for frying.

Cooking:

1. Defrost frozen semi-finished products, gently, very easily squeeze out excess liquid and put in a pan with boiling oil.
2. Fry the products until golden brown on both sides and transfer to a suitable saucepan.
3. Peel the onion and carrot, chop randomly and fry in the oil left after the stuffed cabbage.
4. Add the tomato, mix all the ingredients vigorously and add water or broth to make liquid sauce. Salt, season and throw in the parsley, boil under the lid for about 4-5 minutes.
5. Pour the fried cabbage rolls with hot sauce and simmer until tender (40-50 minutes) with light bubbling.

Stuffed cabbage recipe in sour cream sauce

The most delicate onion-sour cream sauce makes the usual cabbage rolls even more appetizing and tastier. Such a dish will decorate even a solemn feast.

• 750 g ground beef;
• 4 medium onions;
• 0.5 st. raw rice;
• 1 large cabbage;
• 3 tbsp sunflower oils;
• 400 g of medium-fat sour cream;
• 1 tbsp flour;
• black pepper, salt;
• 200 g cheese (optional);
• 1 st. water.

Cooking:

1. Boil the rice in a small amount of water until half cooked, put it in a colander and rinse with cold water.
2. Divide the cabbage into separate leaves and boil them for 2-4 minutes until soft.
3. Cut two onions into small cubes, sauté them in oil and cool.
4. Mix minced meat, cold rice and sauté. Add salt and pepper, stir until smooth.
5. Form cabbage rolls into envelopes, quickly fry until light gold on both sides and place in a deep dish.
6. Cut the remaining two onions into thin half rings. Spasser until soft in oil, sprinkle with flour, mix quickly so that no lumps form. Add sour cream and water. Salt to taste, boil for a minute and pour the prepared form with cabbage rolls.
7. Bake for approximately 40-45 minutes in an oven preheated to 190°C. 10 minutes before the end, if desired, sprinkle with grated cheese.

How to make cabbage rolls with tomatoes

The following recipe will describe in detail the process of making cabbage rolls with tomatoes.

• 1 kg of meat (veal and chicken fillet);
• Large head of cabbage;
• 100-150 g of raw rice;
• one large carrot and onion;
• 4 tbsp tomato paste;
• salt, pepper, a pinch of zira;
• 0.5 l of broth from cabbage.

Cooking:

1. Separate the cabbage into individual leaves. Cut off all thickenings. Boil water, add salt and boil for 5-7 minutes.
2. Boil clean washed rice to the degree of incomplete readiness, transfer to a colander and cool under running cold water.
3. Pass two types of meat, peeled carrots and onions twice through a meat grinder.
4. Mix minced meat and rice, salt well.
5. Wrap a cutlet of cooked minced meat in each cabbage leaf. Place the products in a saucepan, the bottom of which is lined with empty cabbage leaves.

Stuffed cabbage is a very tasty and popular dish. That is why there are so many recipes for this dish.

Stuffed cabbage: general principles and methods of preparation

Almost every cuisine in the world has its own secrets of cooking this dish: minced meat wrapped in cabbage or grape leaf.
Despite the fact that the preparation technology is approximately the same, taste qualities cabbage rolls differ significantly depending on the specific recipe and set of products.

Different peoples dispute each other's right to be considered the first who invented this dish. According to the Greeks, cabbage rolls have been known in their homeland since antiquity. In Russia, some kind of dumplings were also prepared from ancient times - cabbage leaves stuffed with millet and meat. The name itself has French roots. In this country, stuffed pigeons were called that. With the advent of fashion for everything French in Russia, an imitation of this dish under the same name has taken root.
Grape leaf cabbage rolls, or dolma, are national dish eastern peoples. It is believed that for the first time it arose in Lebanon or Turkey.
Due to the extraordinary popularity of different peoples today we know many recipes for incredibly tasty cabbage rolls with a wide variety of sauces.

Stuffed cabbage: food preparation

In order for cabbage rolls to turn out to be truly tasty, regardless of the recipe, special attention should be paid to the preparation of cabbage leaves.
The most suitable will be white cabbage of medium varieties. The head of cabbage should be dense, without cracks. Before immersing the head in boiling water, it is necessary to cut the stump out of it. So that the leaves do not tear and remain dense, it is recommended to add a little citric acid. Disassemble the head of cabbage and leave the leaves to cool. If you come across cabbage with thick sheets, they can be easily beaten off with a hammer with fine teeth. After that, they will become softer and much tastier. In addition, it will be easier to wrap minced meat in it. Just do not overdo it, otherwise you risk tearing the sheets.
Savoy cabbage rolls are very tender. Its leaves are so soft that they do not need pre-heat treatment. However, the rather high price of this variety does not allow it to be widely used for the preparation of this dish.

Recipe number 1: Stuffed cabbage - a classic recipe

There are many cooking recipes this dish, but the most common is the classic one.

Ingredients:

• head of cabbage - 1 pc.;
• minced meat - 500 g;
• onion - 2 pcs.;
• carrots - 1 pc.;
• rice - 1 cup;
• water - 1 glass;
• vegetable oil for frying;
• salt, pepper - to taste.

Sauce:

• sour cream - 500 g;
• tomato sauce- 3 tablespoons;
• onion - 2 pcs.;
• carrots - 1 pc.;
• vegetable oil for frying;
• water;
• pepper, salt - to taste.

Cooking:

1. Boil rice in salted water. Cool down.
2. Fry onions and carrots in vegetable oil. Cool down.
3. Mix minced meat, rice and fried onions with carrots. Salt, pepper to taste.
4. Prepare the cabbage: remove the stalk, dip the head in boiling water, disassemble into sheets. Tap with a hammer if necessary.
5. Put minced meat on sheets and wrap in envelopes.
6. Cover the bottom of the pan with a cabbage leaf and lay the stuffed cabbage tightly on it.
7. Pour in some water and put on low heat.

Stuffed cabbage sauce - recipe:

1. Sauté onions with carrots, add tomato sauce, a little water.
2. A quarter of an hour before the end of cooking, pour the sauce into the cabbage rolls. Boil.
3. Serve with sour cream.

Recipe number 2: Cabbage rolls with millet and chicken

This is enough interesting dish with an unusual, memorable taste.

Ingredients:

• head of cabbage - 1 pc.;
• minced chicken - 500 g;
• millet - 1 glass;
• bulb;
• sour cream - 1 cup;
• Bay leaf;
• salt pepper;
• vegetable oil for frying;
• water.

Cooking:

1. Boil millet for 5 minutes. Cool down. Drain excess water.
2. Fry the onion and carrot in vegetable oil. Cool down.
3. Mix minced chicken with millet and roast. Add salt, pepper to taste.
4. Disassemble the cabbage into separate sheets, scald it if necessary and beat it with a hammer.
5. Put the minced meat in the middle of the prepared cabbage leaf and wrap it with an envelope.
6. Place in a deep saucepan. Add water or broth, sour cream.
7. Simmer over low heat for about 40 minutes.
8. Garnish with herbs and sour cream before serving.

Recipe number 3: Cabbage rolls for the little ones

For mothers who want to cook this dish for their little gourmets, we advise you to pay attention to the following cooking method.

Ingredients:

• head of cabbage (preferably Savoy) - 1 pc.;
• minced veal - 500 g;
• rice - 100 g;
• bulb - 1 pc.;
• carrots - 1 pc.;
• sour cream - 1 cup;
• flour - 1 tablespoon
• water - 0.5 cups.

Cooking:

1. Stuffing for cabbage rolls is better to cook yourself. Pass the veal and onion through the meat grinder.
2. Boil the rice. Pour out the water. Cool down.
3. Separate the cabbage into sheets. For children, it is better to take Savoy cabbage - it is softer, more tender, easier to digest with a small stomach. In addition, it does not need to be pre-cooked, which means it will retain more vitamins.
4. Put minced meat on each sheet, wrap it with an envelope. It is better to cut them so that the cabbage rolls do not come out too large, otherwise it will be inconvenient for the child to eat them.
5. Put in a saucepan, pour a little water.
6. In a frying pan without oil, lightly fry the flour, add sour cream and a little water, mix until the lumps are completely dissolved. Pour this sauce over the cabbage rolls.
7. Boil for about 40 minutes.

Recipe number 4: Stuffed cabbage from grape leaves (dolma)

For the preparation of classic dolma, lamb is needed. However, the farther from the homeland, the more changes undergo this recipe. Today, in the dolma that is cooked in our country, they put both beef and pork.

Ingredients:

• grape leaves (fresh or pickled) - 250 g;
• minced meat - 300 g;
• vegetable oil - 70 g;
• onion - 2 pcs.;
• short-grain rice - 1 small glass;
• dill, mint;
• salt pepper.

Cooking:

1. Rinse grape leaves well in cold water. Soak the pickled leaves for at least an hour, then dry.
2. Saute the onion in hot vegetable oil. Cool it down.
3. Mix minced meat, rice, spices, fried onions.
4. Put the filling in the grape leaf and form an envelope. Dolma comes out smaller and neater than cabbage leaves.
5. Put on low heat, fill with water, sprinkle vegetable oil. Boil 45 minutes.
6. Drizzle with sour cream or yogurt mixed with garlic before serving.

Recipe number 5: Diet cabbage rolls

This cooking method is suitable for those who follow a salt-free diet.

Ingredients:

• head of cabbage - 1 pc.;
• beef - 300 g;
• white cabbage - 150 g;
• celery - 1 pc.;
• carrots - 1 pc.;
• chicken egg - 2 pcs.;
• curry - to taste;
• lemon juice - 1 teaspoon;
• olive oil.

Sauce:

• kefir - 100 g;
• ground ginger - 0.5 teaspoon.

Cooking:

1. Grind cabbage leaves, celery root and carrots in a blender.
2. Mix with minced meat. Add eggs, curry seasoning.
3. Prepare the cabbage: remove the stalk, dip the head in boiling water, disassemble into separate sheets.
4. Put minced meat on sheets, wrap in tight envelopes.
5. Grease the pan olive oil and lay down the doves.
6. Mix kefir with ginger and pour stuffed cabbage with this gravy.
7. Bake in the oven at 200 degrees for 40 minutes.

Recipe number 6: Lean cabbage rolls with mushrooms

For those who adhere to fasting, cabbage rolls with mushrooms are perfect. For them you can take different kinds mushrooms: porcini, mushrooms, champignons. This dish is healthy, light and extremely tasty.

Ingredients:

• head of cabbage - 1 pc.;
• rice - 4 tablespoons;
• mushrooms - 200 g;
• bulb - 1 pc.;
• tomato paste - 1 tablespoon;
• salt;
• vegetable oil for frying.

Cooking:

1. Boil cabbage in salted water until tender.
2. Boil rice. It should turn out crumbly.
3. Boil the mushrooms separately.
4. Finely chop the onion and fry it in a pan. Add finely chopped mushrooms. Cool down.
5. Stir in rice, mushrooms and fried onions.
6. Salt to taste.
7. Put the filling on a cabbage leaf and wrap.
8. Place the cabbage rolls in a bowl. Add some water. Simmer over low heat for 40 minutes.
9. Add tomato paste and spices. Keep on low heat for about 10 minutes more.
10. Before serving, sprinkle with herbs and garnish with sour cream.

The taste of cabbage rolls largely depends on the sauce. The following are most suitable for them:

• from sour cream and chopped greens with garlic;
• from kefir with salt and various herbs;
• from mayonnaise mixed in a blender with onions and a bunch of parsley.

The dish will acquire a special piquancy if, before the cooking process, the cabbage rolls are lightly fried in vegetable oil beforehand. In this case, the leaves lose excess water and become thin, and the taste of the finished cabbage rolls is very rich. Also, in order to make the cabbage rolls more tender, you can add a little finely chopped butter to the minced meat.
To prepare this dish, instead of rice, you can use a wide variety of cereals - buckwheat, barley, wheat. Each version is original in its own way and has its fans. Try all kinds of variations and create new recipes!

The times of “wild” cuisine and eating canned food such as “mass grave” have sunk into oblivion. Gone are the “bulbulators” (I'm talking about boilers, but what did you think?) and electric stoves on a stool, but cabbage rolls remained! And not only in memories, but also on our table. Only now they are "domesticated". Well, let's start with a small one under the stump?

Ingredients: forks white cabbage, onion, meat (beef and cut pork belly with bacon), rice, herbs (cilantro, parsley), ghee, tomato paste, salt, pepper, turmeric.

For cabbage rolls, rice varieties used for risotto are well suited. For example - "arborio". Wide grains are quite soft and therefore, there is no need to boil the rice in advance. Enough to soak it in warm water by adding salt. This is how we will do it.

Stuffing for cabbage rolls, we will not buy, but we will cook it ourselves. Not with the help of a meat grinder, as some irresponsible citizens might think, but with their hands - with the help of a well-sharpened knife.

We cut the meat into thin layers, cut them into strips, chop the strips or cut into a small cube with a sharp knife. Let's do the same with the fat. Mix well with your hands, salt, pepper and mix again. There is nothing complicated here. It takes longer to get the meat grinder, and then wash it.

Onion cut into small cubes. Peel a couple of garlic cloves and crush them with the flat side of a knife blade.

Let's heat the frying pan, dissolve a good such spoon with a slide of melted butter and fry the garlic in it. Throw out the garlic, and sauté the onion over low heat until it becomes translucent. Add half a teaspoon of turmeric, mix and turn off the heat after half a minute. After turmeric, it would be very good to add basil. Fresh - finely chopped or dry.

For the filling, almost everything is ready, it remains only to chop the greens. From greenery, we will take only leaves, and the stems will still be useful to us.

Minced meat should be well kneaded by hand. Not with a fork, not with a spoon, but with your hands. If the filling looks dry, add some water to it and knead again. Let's put it in the fridge for now.

Remove the upper leaves from the cabbage if they are wilted or damaged and wash it thoroughly. Let's cut out the stem. In a large saucepan, pour two fingers of boiling water and salt. Place the head of cabbage in the pan, cut side down. Cover with a lid and cook for 5-7 minutes over medium heat.

Open the lid and take out the head of cabbage with a slotted spoon. Upper leaves should become elastic and easily detach. Carefully remove them and put them in a colander to cool. We return the head of cabbage back to the pan and after a few minutes, remove the next layer of leaves, etc. After the leaves have cooled, you can cut or beat off the thickening of the stem to make the cabbage rolls easier to wrap.

Let's move on to the most exciting part of the "stuffed cabbage" operation, i.e. directly to the formation of these same cabbage rolls. To the base of the sheet, lay out a certain amount of filling.

Roll up the cabbage leaf. Until the middle. So that the filling is inside. We turn the right and left edges inward and continue to twist tightly.

At the bottom of the brazier or heat-resistant bowl (with a lid), put the stems from the greens, after kneading. You didn't throw them away, did you? Lubricate the cabbage rolls with vegetable oil and lay them tightly on the stems.

Well, put them in the oven. Without a lid, 170-180 degrees to brown. Some people prefer to pan fry, but I prefer using the oven. In fact, the pre-baking-roasting procedure can be skipped altogether. But if you are not too lazy to do this, then the cabbage rolls will look beautiful on the plate and will not unfold.

While the cabbage rolls are tanning, we will prepare the sauce in which they will be stewed. Melt 50 grams of butter in a saucepan and save a tablespoon of flour in it. Take it off the fire, let it cool down.

Let's heat the broth left after boiling the cabbage and add a tablespoon of tomato paste to it. Stir until the paste is completely dissolved, but do not bring to a boil. Now, pour this tomato broth in a thin stream into a saucepan with flour, constantly stirring with a whisk. We put the saucepan on the fire and continuing to stir constantly, cook for about five minutes, but do not bring to a boil. Turn off the heat and adjust the taste for salt and sugar.

Are the pigeons blushing? That's fine! Pour the sauce over them, cover with a lid and return to the oven. Let stew for thirty minutes.

Eat cabbage rolls, very good with the sauce in which they were stewed. Also, it will be very helpful. good sour cream or matsoni. Well, you can sprinkle with chopped herbs.

Hello friends!

Today we will pamper our loved ones with one of the most delicious, in my opinion, dishes.

Yum-Yum! Moreover, the cabbage is already fresh for sale, well, how can you walk past it indifferently.

So, let's begin.

To prepare delicious cabbage rolls you will need:

Head of cabbage;

Minced meat - 0.5 kg;

Onion - 1 pc;

Carrots - 2 pcs;

Boiled rice - 200 gr;

Sunflower oil;

Tomato paste, sour cream, a little flour;

Garlic, herbs, bay leaf, black pepper, spices for meat, salt.

Recipe for delicious cabbage rolls:

1. Disassemble the cabbage into leaves. Oh, and this is a difficult job: to undress the cabbage, but let's try to cope with it.

Many people ask: how to properly cut cabbage into cabbage rolls without breaking it. I know 3 proven ways cutting cabbage:

No matter how the cabbage was cut, I cut off thick veins from each cabbage leaf so as not to damage the leaf itself. That is, I make the sheet flatter and less brittle.

I coped with cutting cabbage:

2. Add the onion to the prepared minced meat. Minced meat is desirable to cook by yourself. I usually do it like in . You can, of course, buy it from the market if you know good suppliers - this will save time, but I prefer to do it myself.

3. Add salt and spices.

I also add finely chopped cabbage leftovers, otherwise I can’t feed my daughter with vegetables, and chopped cabbage is almost invisible in minced meat. Such is the little secret.

4. Add boiled rice and cabbage.

5. Mix everything.

The crucial moment has come: the formation of cabbage rolls.

6. Put 2-3 tablespoons on the edge of the sheet (near the petiole). fillings, cover the filling from the bottom, then tuck it up side part and wrap the top. This is roughly what happened to me:

7. Fry cabbage rolls for sunflower oil from two sides.

8. Lay in layers in a cauldron.

9. Between the cabbage rolls, make a layer of carrots, garlic, tomato paste, bay leaf.

From the remaining minced meat I make small cutlets and also put them in a cauldron:

10. Make gravy for cabbage rolls. In a separate bowl, make a mixture: sour cream + tomato paste + water (here it is lucky for those who cut cabbage using method No. 2, you can use cabbage water) + flour.

11. Pour the stuffed cabbage and carcass with this mixture over low heat for 40-50 minutes.

Now the most important thing is to be patient and wait, and oh, how hard it is!

In the meantime, cook buckwheat for a side dish and make: cucumbers, tomatoes, green salad, fetax cheese and olive oil:

The end result was something like this:

And a portion for my daughter, the design is also hers:

Enjoy your meal!

For those who like to “hang out” in the kitchen for two or three hours, I highly recommend cooking. Dish - you will lick your fingers!

And if you are going to go to nature and you have the opportunity to take a cauldron with you, then be sure to cook or!