home / Jam and jam/ Easy recipe for cabbage rolls. The most delicious cabbage rolls with minced meat, step by step recipe

Easy recipe for cabbage rolls. The most delicious cabbage rolls with minced meat, 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:

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:

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.
Immerse the whole head of cabbage in water and cook a little more than usual (about 30 minutes).
Once the leaves are soft enough, remove the cabbage and cool well. Remove the upper large leaves, if necessary, beat off the thickenings.
Reduce the vegetable broth by about half without removing it from the heat.
Finely chop the onion and fry in a pan until transparent in just a teaspoon of oil.
Wash the zucchini, cut into small cubes and send to the pan with the onion. Fry for 5-7 minutes until the zucchini is slightly golden.
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.
As soon as the filling has cooled well, make cabbage rolls by placing on each cabbage leaf a small portion vegetable mass.
Put prepared products in layers in a saucepan with broth. If there is not enough liquid, add water.
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:

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.
Boil water in a large saucepan. Disassemble the cabbage into separate leaves, boil them for 5-10 minutes.
Place a portion of minced meat in the center of each sheet and roll up the cabbage rolls.
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.
Salt to taste, add lavrushka and pepper, add a little cabbage broth and simmer the sauce for at least 10-15 minutes.
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.
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 Chinese cabbage dish.

Beijing cabbage;
600 g pork ground 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:

Rinse rice in several waters and transfer to boiling water. Salt lightly and cook until half cooked. Drain through a colander and set aside.
Peking cabbage disassemble into separate sheets, cut off the toughest part, wash. Pour in boiling water and leave for 5 minutes.
Finely chop the onion, grate the carrot. Roast vegetables for vegetable oil.
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.
Put minced meat in rice with frying, salt and season with spices to taste.
Form cabbage rolls from minced meat and cooled leaves. Lay them in layers in a thick-walled pan, pour sour cream and tomato sauce.
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:

Rinse the grape leaves well and pour boiling water over them. After 5 minutes (10 for salted ones), drain in a colander and dry.
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.
Peel the onion and chop finely. Fry over low heat until soft in a mixture of vegetable and butter, cool.
Add cold rice, frying and chopped greens to minced meat. Season with pepper, cumin and salt.
Spread out grape leaves smooth side down, put 1-2 tablespoons of minced meat on each, roll up small rolls, bending the edges inward.
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.
Cover with a plate or smaller lid. Put the pot on the fire and let it boil.
Then turn off the gas and simmer with light bubbling for 1–1.5 hours.
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.
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:

Rice clean wash, pour a glass of boiling water, wrap and leave for 15-20 minutes.
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.
Open the lid on the pot of rice and wait for it to cool slightly.
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.)
Add mushrooms and carrots to the cooled rice, add salt and pepper well, mix until all the ingredients are combined.
From minced rice and cold cabbage leaves form cabbage rolls. If the edges do not hold, fix them with toothpicks.
Dilute the tomato with a glass of water, throw in a pinch of salt and chopped garlic.
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:

Finely chop half of the cabbage, add a little salt and shake well with your hands to make it soft.
Spasser the onion cut into quarter rings in vegetable oil. Add coarsely grated carrots. Simmer vegetables for 5-7 minutes.
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.
From minced meat, form products in the form of plump cutlets of a small size. Roll them in flour and fry until light brown.
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.
Tighten the baking sheet with a sheet of foil and place in an oven preheated to 170 ° C.
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 the finished dish 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:

Rice washed several times, pour a glass of boiling water and leave to swell under the lid.
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.
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.
Mix the swollen and cooled rice with minced meat, add cold sautéing and knead until all components are combined.
Boil the whole cabbage for 20-25 minutes. Cool a little and disassemble into leaves.
Once the cabbage leaves have completely cooled, form cabbage rolls out of them and minced meat.
At the bottom of a suitable container, lay a layer of cabbage leaves, a layer of cabbage rolls, leaves again, etc.
Pour everything tomato sauce. If it does not reach the top of the cabbage rolls, add a little cabbage broth.
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:

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.
Soak the banana pieces in cold water. Cut the chicken fillet into strips, mushrooms into thin slices. Grate the carrots, chop the onions.
Heat vegetable oil in a frying pan, quickly fry the meat, then add the mushrooms.
As soon as the liquid evaporates, put the carrot, and then the onion.
After all the ingredients have acquired a characteristic gold, salt and season with your favorite spices.
Cool the minced meat, add the squeezed loaf to it, beat in the egg and mix well.
Put a couple of tablespoons of minced meat on each cabbage leaf and wrap it with an envelope.
Line the bottom of the pan with the remaining cabbage leaves, lay the cabbage rolls in several rows on top.
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.
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:

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.
Remove the cabbage from the pan, cool slightly and separate the leaves.
Rinse and boil the rice until half cooked, put it in a colander and let it cool completely.
Chop one onion and fry until translucent.
Mix minced meat, browned onion and rice. Add salt, pepper. Mix well.
Twist the cabbage rolls and place them in a single layer on a greased baking sheet.
Cut the second onion into quarter rings, grate the carrot coarsely. Fry until caramelized in a small amount of oil.
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.
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.
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:

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.
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.
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.
Twist cabbage leaves from cabbage leaves, putting 1-2 tablespoons of minced meat inside each. Lay down finished goods into a heatproof bowl.
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.
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:

In pork mince, add pre-cooked rice to medium readiness. Finely chop the onion, fry in oil and also put in minced meat.
Add salt and black pepper, mix thoroughly and beat off.
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.
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.
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.
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:

Pour water into a saucepan, boil it and lower a whole fork of cabbage. Tear off soft leaves during cooking.
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.
Cut the onion into small cubes and fry in oil until golden brown. At the end, add chopped garlic.
Stir cold rice and fry into minced meat, add paprika, salt and pepper.
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.
After another 3-5 minutes, pour the tomato, diluted with cabbage broth.
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:

Defrost frozen semi-finished products, gently, very easily squeeze out excess liquid and put in a pan with boiling oil.
Fry the products until golden brown on both sides and transfer to a suitable saucepan.
Peel the onion and carrot, chop randomly and fry in the oil left after the stuffed cabbage.
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.
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:

Boil the rice in a small amount of water until half cooked, put it in a colander and rinse with cold water.
Divide the cabbage into separate leaves and boil them for 2-4 minutes until soft.
Cut two onions into small cubes, sauté them in oil and cool.
Mix minced meat, cold rice and sauté. Add salt and pepper, stir until smooth.
Form cabbage rolls into envelopes, quickly fry until light gold on both sides and place in a deep dish.
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.
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:

Separate the cabbage into individual leaves. Cut off all thickenings. Boil water, add salt and boil for 5-7 minutes.
Boil clean washed rice to the degree of incomplete readiness, transfer to a colander and cool under running cold water.
Pass two types of meat, peeled carrots and onions twice through a meat grinder.
Mix minced meat and rice, salt well.
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.
Dilute the tomato in warm cabbage broth, add spices and salt. Pour the stuffed cabbage with sauce and simmer after boiling for about 40–50 minutes.

There are a lot of recipes for cabbage rolls - almost all popular cuisines of the world have recipes in their arsenal, where minced meat is wrapped in cabbage or grape leaves and stewed in sauce. And although the cooking technology is almost the same, the final result depends on the taste preferences of the cook. Each country is trying to appropriate the origin of the dish.

The Greeks say that it is still from Ancient Greece, but something similar was also prepared in Rus'. True, they were stuffed with millet porridge with meat, and it was called "galusha". And the word "stuffed cabbage", most likely, we got from the French. They called so fried stuffed pigeons. With the advent of the 18th century french cuisine to Russia, our "inventors" began to fry "false pigeons" - minced meat wrapped in a cabbage leaf. As for dolma - small envelopes made of grape leaves wrapped in beef or lamb with rice - Turkey and Lebanon compete for the right of superiority in terms of its origin. The Persian word dolmeh means "stuffed" or filled. Another variant of the name sarma is “wrapped”.

Stuffed cabbage - food preparation

The appearance and taste of the dish largely depends on the quality and type of cabbage. To get a neat cabbage roll, and the filling does not fall out through the holes, the cabbage must be cooked correctly. We choose young cabbage of late and medium varieties, pour boiling water over the head of cabbage. It is better to cut the stalk first, and add a little acid to the water - citric acid or vinegar - this will keep the sheet dense, it will not tear when stuffing.

The head of cabbage should be dense and even, preferably without creases and cracks. We disassemble the head of cabbage into leaves and leave to cool. Then we cut off the compacted parts. It is advisable to boil the rice a little - bring to a boil and hold for a couple of minutes. Then we filter and mix it with minced meat. Pay attention to the sauce - it must be saturated so that as a result we do not get a watery dish. It is better to cook in a thick-walled pan. We cover the bottom with cabbage or grape leaves.

Try to buy slightly flattened heads, as they have more thin leaves than thick and rough, located closer to the stalk. You should also prefer the more tender green cabbage, the leaves of which bend easily and do not break, since the white varieties are tougher, rougher and more fibrous. Of course, delicious cabbage rolls are also obtained from white cabbage, but you will spend much more time and effort on their preparation.

So, cooking cabbage rolls step by step. Cut out a part of the base with a stump, capturing the roughest leaves. Next, lower the head of cabbage into boiling water and leave for a few minutes until the leaves begin to separate easily. Some housewives add a little vinegar to the water, which makes the cabbage softer and protects against cracks and breaks. We take out the head of cabbage from the pan, carefully separate the leaves and return the cabbage back. We do this until one stump remains. It is enough to dip young cabbage into boiling water so that the leaves separate from the head.

Cabbage can also be heated in the microwave and in the oven in foil (description below), however, the upper leaves will brown a little, and the cabbage will acquire a characteristic aroma.

You can do the opposite - first separate the cabbage leaves, then boil them. After the cabbage has cooled, the leaves in the most compacted protruding places are slightly beaten off with a hammer so that they become softer and more elastic, or we level them with a special roller with spikes for meat.

Busy housewives, who have no time to boil and beat cabbage leaves, do it easier. After the stalk is cut out, they put the head of cabbage in the freezer for a couple of days, and then defrost it on the bottom shelf of the refrigerator. The effect is exactly the same as after boiling - cabbage leaves become soft and do not tear.

Now more about the “in foil” method - we take a head of cabbage, make an incision around the stalk, “seat” the head of cabbage on the foil, sprinkle with the spices that you like, wrap the head of cabbage and put it in a preheated oven for 30 minutes at a temperature of 180 degrees .. Then we take it out, Place a towel over the top and let cool. Now your cabbage will also be fragrant. After cooling, unfold, shake off the spices, sort through the leaves. Just keep in mind that spices will only need to be added to the sauce, and then, depending on how many spices you added to the cabbage. Spices and spices, both improve the taste of the dish, and can spoil it.

Stuffed cabbage is a treat of Russian and Ukrainian cuisine, but the dish is so popular that it is prepared in many countries, but in different ways.
So, cabbage rolls consist of 3 components:

- Stuffing. Traditional stuffing is minced meat with boiled rice, but many cooks have diversified the taste with vegetables, herbs, mushrooms, and cheese.

- Properly prepared cabbage, which should be not only soft, but also elastic.

- Sauce or gravy. The traditional gravy is considered to be tomato-vegetable. Again, its taste can be varied with cream, sour cream, broth, spices, herbs and other products.

The secret of delicious cabbage rolls - stuffing

The classic filling consists of minced beef, pork or lamb and rice. The perfect combination- beef with pork, pork with chicken or turkey.

Boil a glass of cereal in salted water in a ratio of 1: 2, but the rice should be slightly undercooked. We mix it with raw minced meat, two finely chopped onions and simple seasonings - salt and pepper.

Minced meat can be anything, but with turkey the dish turns out to be dietary, and with chicken it is more tender and tastier, especially if the minced meat is pre-fried with vegetables in oil. Instead of rice, you can take buckwheat or any other cereal, adding the filling fried mushrooms- mushrooms, mushrooms or champignons. For lean version meat is completely replaced with mushrooms.

You can add stuffing fragrant spices whatever you like - black pepper, nutmeg, curry, ginger - whatever.

CLASSIC PROPORTION FOR COLLUBES- for 1 kg of cabbage we take 500 g of meat, 100 g of rice and 100 g of onion, although the proportions also depend on the recipe.

Cabbage rolls: boil, stew, bake

We put 2-3 tbsp on cabbage leaves. l. fillings, cover it with a thick part of the sheet, wrap the side parts and roll up a neat roll. Maybe you like to wrap cabbage rolls with a tube, an envelope or a bag, but it's best if the filling is completely closed. We place the cabbage rolls in a deep thick-walled dish, pour a little water, broth, white wine or tomato juice and then simmer. 15-20 minutes before the cabbage rolls are ready, pour the sauce over and continue to simmer.

On a note! When forming cabbage rolls from ordinary cabbage, minced meat is placed on the sheet from the hard side of the sheet, while from Penkinskaya, on the contrary.

Formation of cabbage rolls from ordinary cabbage

Formation of cabbage rolls from Chinese cabbage

Some housewives pre-line the bottom of the dishes with cabbage or grape leaves, and also make vegetable pillow from fried carrots, onions, sweet peppers and other vegetables. After that, we lay a layer of cabbage rolls, fill them with gravy and simmer for about an hour on minimal heat.

There is another way to cook cabbage rolls - first they are fried, and then stewed with water and sour cream for 1-2 hours.

Cabbage rolls can also be cooked in a slow cooker, air grill and steamed, but it is best to bake them in the oven in cream sauce with a piece of butter - so they turn out especially fragrant and tender.

When stewing cabbage rolls, put a few pieces of butter on top - the dish will be much tastier.

Sauce for cabbage rolls

The simplest sauce is fried carrots with onions, tomato paste or sour cream.

Very satisfying options are sour cream with garlic, cream with thick yogurt, mayonnaise with chopped pickles, onions and lemon juice.

Low-calorie sauce - kefir with greens - is good for those who are on a diet.

Oriental style sauce is a mixture of sesame oil, soy sauce, fresh ginger, garlic, red pepper and cilantro.

Very tasty sweet sauce chili, which lovers of sweet and spicy seasonings will appreciate.

In general, any ingredients can be added to the sauce depending on the tastes and preferences of the guests - these can be tomatoes, bell pepper, zucchini, pumpkin and any vegetables.

For sauce, you can take dry wine or juices - grape, apple, tomato, pomegranate diluted with water and others to taste.

Stuffed cabbage - a classic Russian recipe

Who doesn't love cabbage rolls in our country? Probably, there is not a single family in which these mouth-watering envelopes filled with minced meat are not prepared.

Ingredients: minced meat (500 grams), onions (2 pcs. for minced meat and 2 pcs. for gravy), rice (1-1.5 cups), water (1 cup), salt, pepper, head of cabbage.
Sauce: sour cream (500 grams), tomato sauce(3-4 tablespoons), onions, vegetable oil, carrots (1 pc) water, pepper, salt.

Cooking method:
Boil the rice in salted water and drain the water. Cool and mix with minced meat, luom, salt and pepper.
Let's prepare the cabbage - cut the stump deep into the head of cabbage, lower it into boiling water for a few minutes. We separate the softened leaves and form the basis for the stuffed cabbage. Young early cabbage just needs to be dipped in boiling water - the leaves will simply scatter themselves.

Winter varieties will have to be boiled a little, removing the leaves gradually. You can also warm the head of cabbage in the microwave - just place the cabbage for a minute and also gradually remove the leaves. As an option, bake in foil in the oven, but in this case the upper parts will fry a little, and the workpiece will acquire a specific smell. If your cabbage has been frozen, heat treatment not required.

We spread the filling on the prepared sheets and wrap it in the form of an envelope, starting from the thick edge. We put everything tightly in a saucepan, pour a small amount of water and put on fire.

Sauce: Saute onions and carrots in oil in a pan, add tomato sauce and a little water. Pour the cabbage rolls with the sauce about 20 minutes before the end of cooking. Serve with sour cream and herbs.

Stuffed cabbage snack vegetables

Ingredients: - cabbage - 1 pc. - carrots - 5-7 pcs. - garlic - 4-5 cloves - salt - to taste.

The head of cabbage is dipped into a pot of boiling salted water, the water is allowed to boil twice with a break of 10 minutes. They are taken out of the water, carefully sorted into leaves. Carrots are rubbed on a coarse grater, mixed with finely chopped garlic and wrapped in cabbage leaves in the form of sausages. Cabbage rolls are put in a deep bowl, poured with boiling brine (1 tablespoon of salt per 1 liter of water) so that the liquid only covers them. After 2 days, the snack is ready.

Cabbage rolls with mushrooms

Ingredients: - White cabbage- 8-10 leaves - water - salt - to taste - vegetable oil - 2 tbsp. l.
For filling: - fresh mushrooms– 500 g or dried mushrooms- 100 g - tomato paste - 1-2 tbsp. l. - crumbly rice porridge - 1/2 cup - salt - to taste.

Boil the cabbage leaves in boiling water for 2-3 minutes, remove from the water, let the water drain. If necessary, slightly beat off the hard veins of the leaves until soft with a wooden chopper. Put 2-3 tablespoons of filling on each cabbage leaf and wrap it up. Fry cabbage rolls in oil, then stew in a goose or in an oven on a baking sheet. Serve with boiled potatoes and cucumber salad. For the filling, wash and boil dried mushrooms, boil fresh mushrooms, finely chop, mix with rice and tomato paste, salt to taste.

Cabbage rolls stuffed with rice and quince

Ingredients: - cabbage leaves - 400 g - rice - 200 g - onion - 80 g - carrots - 80 g - quince - 120 g - dill - 40 g - ghee or vegetable oil - 120 g - curdled milk - 800 g - powdered sugar - 40 g - cinnamon, salt - to taste.

Boil the sorted and washed rice in salted water (10 g of salt per 1 liter of water) until half cooked, put in a colander and let the water drain. Fresh quince, peeled and seeds, cut into small cubes (0.5 cm), boil in water and put in a colander. Save the decoction. Cut carrots and onions, as well as quince, into cubes and pass through. Sort the raisins, separate the branches and rinse in warm water. Prepare white cabbage. Instead of cabbage leaves, you can take grape, fresh or salted, which should first be poured with boiling water for 2-3 minutes.

Mix prepared rice, quince, carrots with onions, raisins and finely chopped dill, spread this mixture in heaps of 25-30 g on cabbage or grape leaves and wrap it in them, giving the products a round, slightly flattened shape (meatballs). Lay the stuffed cabbage tightly one to the other in a greased stewpan in two or three rows, pouring oil over each row. After that, pour the stuffed cabbage with a decoction from under the quince, close the dishes with a lid and let them boil at a low boil on the stove or in the oven for about 30 minutes. Quince for this dish can be replaced with pears, fresh or dried apples. Ready-made cabbage rolls (5-6 pieces per serving) put on a dish or plate and pour over whipped yogurt. powdered sugar, mixed with cinnamon powder, served separately on a rosette

Cabbage rolls in Transcarpathian style

Ingredients: - cabbage - 3 kg - pork loin– 1 kg – pork fat – 150 g – onion – 250 g – sour cream – 130 g – tomato puree – 40 g – ground pepper, salt.

Cut the core of the cabbage heads so that the leaves do not crumble. Put the cabbage in a saucepan with salted boiling water and cook over low heat for a few minutes. When the cabbage has cooled, separate the leaves and cut off the thickened part on each. Cut the meat into thin slices, beat off, salt and pepper. Put a slice of meat on a sheet, onion stewed in fat, bend on both sides and roll up. Put a lid of a smaller diameter on the bottom of the pan, line it with cabbage leaves, put cabbage rolls on them, also cover with cabbage leaves, pour salted boiling water, add the rest of the fat and cook over low heat for 1.5 hours. Then add sour cream mixed with tomato puree to the cabbage rolls and put in hot oven for 30 - 40 min.

Tulma (Tatar cabbage rolls)

Ingredients: - cabbage - 1 kg - meat (pulp) - 500 g - rice - 100 gr - onion -100 gr - melted butter - 170 g - tomatoes - 10 g - sour cream - 2 tbsp. l. - sauce - 50 g - salt, pepper - to taste.

Take a loose head of cabbage so that the leaves are easily separated from each other. Cut off the hard parts of large leaves. Dip these leaves in boiling salted water for 5-10 minutes, boil and put on a sieve. Beat the thick parts of the cabbage with a rolling pin. Pass fatty lamb or beef with onions through a meat grinder. Then sprinkle with salt and pepper and mix thoroughly. Add boiled rice to the meat (you can also take millet groats, if desired), soaked in salt water, and mix. You can put browned onions in minced meat.

Put meat with rice on chilled cabbage leaves and wrap, giving the product an oblong shape. Dip the finished stuffed cabbage in mixed raw eggs or brush with a raw egg. Lightly fry the cabbage rolls hot pan, then put in a shallow dish (in a saucepan, large frying pan), pour specially prepared sauce, put bay leaf and simmer for 30-40 minutes. Sauce preparation. Melt the butter, put chopped onions, carrots, tomatoes or tomato puree and put on fire, after a while add water, salt, sour cream, pepper and cook for 10-15 minutes. Ready cabbage rolls are served two pieces in a plate and poured with sauce.

Sarmi (Bulgarian cabbage rolls)

Ingredients: - veal - 500 g - pork - 300 g - green onions - 1 bunch - rice - 1/2 cup - yogurt - 1 cup - grape or cabbage leaves - 30-40 pcs. - butter - 100 g or vegetable oil - 1/2 cup - parsley, mint, wig, pepper, salt - to taste.

Chop the onion and fry in oil, adding a little water, then mix with paprika and set aside. Add finely chopped meat, rice, pepper, mint and chopped parsley. Pour everything with hot salted water and simmer until the rice absorbs all the water. Pour the leaves with hot salted water and put on each a teaspoon of the finished filling. Roll up the cabbage rolls and place in a bowl. Add 3/2 cup water and 1 teaspoon fat. Simmer over low heat with the lid closed. Beat yogurt lightly, add softened butter, sprinkle with paprika. Serve the sauce along with the cabbage rolls. You can stuff in this way not only leaves, but also Bell pepper, eggplant or zucchini.

Cabbage rolls in beet leaves stuffed with cottage cheese and vegetables

Ingredients: - carrots - 200 g - onions - 200 g - parsnips (roots) - 200 g - cottage cheese - 200 g - sour cream - 200 g - vegetable oil - 75 g - water - 200 g.

Rinse carrots and parsnips, peel and grate on a coarse grater. Peel the onion, chop finely. Mix vegetables and sauté in vegetable oil. Rub the cottage cheese through a sieve, combine with browned vegetables, salt and mix thoroughly. Lay the prepared minced meat in a layer of 1 cm over the entire surface of the beet leaves and, folding them, form cabbage rolls in the form of tubes. Place the cabbage rolls in a saucepan with a thick bottom, pour sour cream diluted with water in a ratio of 1: 1, salt and simmer under the lid until tender.

Cabbage rolls in beet leaves stuffed with meat and vegetables

Ingredients: - minced meat - 500 g - carrots - 200 g - onion - 200 g - vegetable oil - 50 g - sour cream - 200 g - basil - 50 g - salt - to taste.

Peel the onion, finely chop, combine with carrots, washed and grated on a coarse grater, sauté in vegetable oil. Salt raw minced meat, browned vegetables, mix thoroughly. Place the filling evenly on the beet leaves over the entire surface with a layer of 1 cm. Rolling the leaves, form cabbage rolls in the form of tubes, place them in a saucepan, pour sour cream, add the same amount of water, salt and simmer under the lid until tender.

Cabbage rolls in beet leaves stuffed with rice and herbs

Ingredients: - rice - 200 g - chard or beet leaves - 300 g - green onion - 100 g - dill (greens) - 50 g - cilantro - 100 g - cheese - 100 g - sour cream - 200 g - vegetable oil - 100 g - pepper, salt - to taste.

Rinse the leaves and petioles of the chard, finely chop the petioles. Green onions and dill, washed and chopped, sauté in vegetable oil. Rinse and boil the rice until half cooked, put it on a sieve, rinse again and combine with browned greens, salt, pepper, add grated cheese and mix. Form cabbage rolls by placing 1 tbsp. minced meat on a sheet closer to the base and wrapping it in the form of a cigar. Place the cabbage rolls in a stewing bowl, pour salted boiling water up to half the volume occupied by the cabbage rolls, add sour cream and simmer under the lid for 10-15 minutes. When serving, drizzle with garlic sour cream sauce made from fresh sour cream and crushed head of garlic.

Cabbage rolls in beet leaves stuffed with rice and vegetables

Ingredients: - turnip - 200 g - carrot - 200 g - onion - 200 g - rice - 200 g - sour cream - 200 g - vegetable oil - 75 g - salt - to taste.

Rinse the rice, pour boiling water over it, cover with a lid, let it cool down and put it on a sieve. Peel and finely chop the onion, wash the turnips and carrots, peel and grate on a coarse grater. Combine vegetables and sauté in vegetable oil, add rice, salt and mix thoroughly. Lay the prepared minced meat in an even layer about 1 cm thick over the entire surface of the prepared leaves (on the upper side), roll each sheet into a tube. Place the formed cabbage rolls in a saucepan, pour over sour cream and simmer under the lid until tender.

lazy cabbage rolls

Ingredients: - cabbage (head) - 1 pc. - meat - 500 g - carrots - 1 pc. - onion - 2 pcs. - broth - 1 cup - rice - 1/2 cup - tomato - 1 tbsp. l. - bay leaf, pepper, salt - to taste.

Dip the head of cabbage several times with water and chop finely. Put butter or margarine and half the cabbage on the bottom of the pan. Sliced \u200b\u200bmeat, grated carrots, fry the tomato. First, put meat in a saucepan with cabbage, then carrots, then raw rice, the remaining cabbage on it. Add bay leaf, pepper, a little broth and simmer until tender.

Cabbage rolls with rice and raisins

Ingredients: - rice - 150 g - butter - 4 tbsp. l. - petiole chard - 600 g - flour - 1 tbsp. l. - vegetable broth- 500 ml - raisins - 2 tbsp. l. - lemon - 1 pc. - cream - 250 ml.

Rice fry in 2 tbsp. spoons of butter, pour in the broth, cook for 25 minutes. Rinse the chard. Separate the stems and cut them into pieces. Blanch the leaves for 4 minutes. Heat the remaining oil, pour flour into it, pour in the cream and season. Add spices and chopped chard stalks and simmer for 8 minutes. Add 1/2 chopped zest to rice. Add raisins, season with salt and pepper. Put the rice mass on the chard leaves and roll up the rolls. Put the chard sauce in a mold, spread the rolls on top and bake for 30 minutes at 175 degrees C. Decorate the dish with lemon zest.

Vegetable cabbage rolls in dough

Ingredients: - cabbage - 1 pc. - carrots - 2 pcs. - onion - 2 pcs. - garlic - egg - 1 pc. - milk - 1/2 cup - flour - 1 cup - salt, sugar - to taste - soda - 1/4 tsp.

For minced meat, take grated carrots and finely chopped onions in equal proportions. Fry them in vegetable oil (you can add butter), add a little finely chopped garlic to the minced meat, in the summer - finely chopped dill and parsley. Blanch cabbage leaves in water. Remove the veins and wrap the minced meat in leaves.

For the dough, beat the egg, add 1/2 cup of warm milk, salt, sugar to taste, 1/4 tsp. soda and flour. To mix everything. The dough should have the consistency of thick sour cream. Dip the cabbage rolls in the batter and fry on both sides. Serve with sour cream.

Cabbage rolls with minced fish

Ingredients: - cabbage - 1 kg - boiled rice - 100 g - parsley and dill - 10 g - onion - 2 pcs. - sour cream sauce - butter - 2 tbsp. l. - salt, ground black pepper - to taste - fish (minced meat) - 400 g.

Boil the prepared head of cabbage until half cooked in boiling salted water. For boiled leaves, cut off the thickened part. Finely chop the onion and fry in some oil. minced fish mix with rice, fried onions, salt, pepper and mix. Place minced meat on prepared cabbage leaves, wrap, giving the product a rectangular shape. Stuffed cabbage rolls are fried on both sides in butter, then poured with sour cream sauce and baked in the oven for 8-10 minutes. Serve 2 cabbage rolls. per serving, pouring the sauce in which they were stewed and garnished with herbs.

Cabbage rolls with cottage cheese “Winter's Tale”

Ingredients: - cabbage - 1/4 head of cabbage - cottage cheese - 8 tbsp. l. - flour - 1 tbsp. l. - rice - 1 tbsp. l. - oil - 1 tbsp. l. - egg - 1 pc. - sugar - 2 tsp. - salt - 1 tsp. m- sour cream - 1 tbsp. l.

Separate 5-6 leaves from a head of medium-sized cabbage, put it in a saucepan with salted boiled water and cook for 5-10 minutes. Then transfer the cabbage to a colander, let the water drain. Cut off the thick middle veins of the leaves, put minced meat in the middle of each leaf and wrap. After that, put the cabbage rolls in a saucepan, pour 1/2 cup of sour cream and simmer in the oven until the cabbage is soft. Minced meat: boil the rice in salted water, put it on a sieve, pass the cottage cheese through a meat grinder and mix with a raw egg, flour, boiled rice, salt solution and a teaspoon of melted butter.

Cabbage rolls with meat and apples

Ingredients: - meat - 500 g - apples - 2 pcs. - cabbage - 1 head - onion - 500 g - salt - 1 tsp. - spices - 1/2 tsp. - honey gingerbread - 1 pc. - vegetable oil - 50 g.

Prepare cabbage leaves for cabbage rolls. Chop an onion for the filling. Apples, removing the middle, cut into slices and mix with onions. Beat the pieces of meat, cut into small strips, salt, pepper, fry together with finely chopped onions (without apples). Put the filling on the prepared leaves, cut the cabbage rolls and tie them with a thread. Put a layer of onion with apples in a deep frying pan or pan greased with oil, stuffed cabbage on it. If there are a lot of cabbage rolls, such layers are made to the top of the pan. Pour hot water into the pan where the meat was fried, boil, add salt, spices to taste and, pouring the cabbage rolls with the resulting sauce, simmer them for about half an hour. Then drain the sauce, grind a slice of rye bread or honey gingerbread in it, pour it into cabbage rolls again and simmer for about half an hour until cooked.

Cabbage rolls with sauerkraut

Ingredients: - cabbage (sauerkraut) - 1 head - beans - 1 cup - vegetable oil - 5-6 tbsp. l. - onions - 2-4 pcs. - rice - 3 tbsp. l. - dried herbs - to taste - ground red pepper - to taste - salt.

Soak a glass of beans overnight in cold water. In the morning, change the water and boil the beans by adding 2 tbsp. tablespoons of vegetable oil. Separating strong leaves from a head of sauerkraut, the rest should be finely chopped. Sauté chopped onion with vegetable oil (3-4 tablespoons). Add boiled beans and rice. Season to taste with dried herbs and salt. Form cabbage rolls with the minced meat. Put them tightly in a greased dish, on the bottom of which lay a layer of chopped cabbage, pour the bean broth and a little cabbage brine. Bake cabbage rolls in the oven at a moderate temperature until the water has completely evaporated. Before serving, pour the stuffed cabbage with vegetable oil and sprinkle with red ground pepper. Serve hot or cold.

Prakes (Hebrew meat stuffed cabbage)

Ingredients: - meat - 500 g - rice - 75 g - egg - 1 pc. - onion - 100 g - cabbage - 1 kg - bacon (roasted beef) - 50 g - meat broth - 2 cups - tomato paste - 50 g - sugar - 75 g - crackers (from black bread) - 50 g - honey gingerbread - 50 g - citric acid - 0.5 g - pepper, salt - to taste.

Cabbage, freed from the upper contaminated leaves and stalk, is blanched in salted boiling water until softened, after which the water is drained. Whole leaves and stems are selected, beaten off with a chopper. The meat is boiled, and the broth is filtered. Boiled meat is passed through a meat grinder, boiled rice, browned onions, salt, pepper, egg are added and everything is thoroughly mixed. Minced meat is placed on the prepared cabbage leaves and wrapped, giving the shape of an envelope.

Gravy is prepared: mashed crackers and gingerbread are diluted with filtered hot broth, tomato puree, citric acid, pepper, sugar are added and everything is boiled together for 10 minutes. cabbage rolls are placed in a saucepan, poured with gravy so that they are slightly covered, covered with a lid and brought to readiness.

Cabbage rolls with meat

Ingredients: - sauerkraut - 1 head - minced pork or beef - 1 kg - onion - 100 g - leeks - 100 g - carrots - 200 g - parsley (greens) - 100 g - millet - 100 g - black pepper (peas) - to taste.

Peel vegetables, finely chop, pass through pork fat, mix with minced meat and well-washed millet, add pepper and salt. Wrap minced meat in cabbage leaves, tightly folding the leaves. Put the cabbage rolls in a deep frying pan or a saucepan with a thick bottom. Add bay leaf, pour cabbage rolls with boiling water and simmer until tender. When serving, season the cabbage rolls with onions fried until golden brown (300-400 g). Can be served with pigeons Rye bread or homemade rye cakes.

Stuffed cabbage in German

Ingredients: - White or Savoy cabbage - 1.5 kg - Water - 1/2 cup - Grated nutmeg - 1/4 tsp. - ground black pepper - 1/2 tsp. - ghee or vegetable oil - 100 g - salt - to taste - beef (minced meat) - 500 g.

Boil cabbage leaves in salted water until half cooked and discard in a colander, then beat off or cut off the thickened parts of the leaves. Sprinkle with nutmeg, put the stuffing shaped like a sausage on each sheet, wrap it up. For the filling, pour water into the minced meat, season with salt, pepper and beat well. Fry the cabbage rolls on all sides in hot oil until golden brown, half fill with hot water, cover and simmer in the oven at medium heat for 45 minutes. The sauce obtained by stewing can be thickened with flour and seasoned with spices. Serve cabbage rolls with boiled potatoes.

Stuffed cabbage in French

Ingredients: - white cabbage - 1.5 kg - lean pork - 200 g - bacon - 50 g - beef or poultry - 100 g - egg (hard boiled) - 2 pcs. - green salad leaves - 50 g - Swiss cheese - 60 g - onion (chopped) - 1 cup - garlic - 1 clove - rice - 1/4 cup - olive oil - 2 tbsp. l. - carrots - 1 pc. - celery greens, parsley, bay leaf - to taste - salt, black peppercorns - to taste - dry white wine - 1 glass - meat broth - 1 glass.

Pass pork, bacon, beef, eggs, lettuce, cheese, half the norm of onion, garlic through a meat grinder. Mix minced meat with rice boiled until half cooked, lightly fry in oil, salt and pepper to taste. Peel the head of cabbage, cut the stalk, put the head in boiling water and cook for 5 minutes. Remove from water, cool and disassemble into leaves. Slightly beat off the petioles of the leaves. Put the minced meat on the prepared leaves and wrap. Place the cabbage rolls in a brazier, add the carrots cut into circles, the remaining onion, bay leaf, chopped greens, peppercorns, pour over with wine and broth. Close the lid and simmer over low heat until tender. Put the cabbage rolls on a dish and pour over the gravy.

Cabbage rolls with meat and cheese

Ingredients: - Savoy cabbage (large sheets) - 4 pcs. - tomatoes - 500 g - onion - 1 pc. - cheese (grated) - 60 g - pork (chopped) - 175 g - egg - 1 pc. - flavored vinegar - 3 tbsp. l. - bread (slice, for toast) - 1 pc. - olive oil - 3 tbsp. l. - potatoes (small) - 500 g - salt, pepper - to taste.

Blanch the cabbage for about 2 minutes, pour over with cold water, cut the leaves in half. Peel the tomatoes and cut into cubes. Chop the onion, mix with 40 g of cheese, pork, egg and 1 tbsp. a spoonful of vinegar. Grind the pulp of bread and add to minced meat, salt and pepper. Spread the minced meat on the leaves, roll up the rolls, fix. Heat up 1 tbsp. a spoonful of oil, add tomatoes, 50 ml of water, 2 tbsp. l. vinegar. Stew cabbage rolls in this sauce for 15 minutes. Cut potatoes into quarters. Fry in 2 tbsp. tablespoons of oil for 15 minutes. Salt and pepper. Serve with sauce and sprinkle with cheese.

Cabbage rolls with zucchini

Ingredients: - Beijing cabbage (head) - 1 pc. - bun - 1 pc. - onion - 1 pc. - zucchini - 1 pc. - tomatoes - 2 pcs. - minced meat - 500 g - salt, pepper - to taste - marjoram - to taste - melted butter - 1 tbsp. l. - green onion- 1 bunch - tomato sauce - to taste - currant jelly - 2 tbsp. l. - cabbage.

Blanch cabbage in boiling water. Separate 8 leaves, cut off the veins. Finely chop the remaining cabbage. Soak the bun and squeeze out. Onion, zucchini and tomatoes cut into cubes. Mix meat, bread, cabbage, onion, tomatoes, zucchini and spices. Wrap the filling in cabbage leaves and tie with green onion stalks. Lubricate the form with fat, put the stuffed cabbage in it. Cover with foil and bake for 15 minutes at 180 degrees C. Mix the tomato sauce with currant jelly, season with salt and pepper. Serve cabbage rolls, pouring them with currant sauce.

Cabbage rolls with tomato in dough

Ingredients: - cabbage (boiled leaves) - 4 pcs. - a package of pizza dough (dry mix) - tomatoes - 250 g - salami - 200 g - onion - 1 pc. - garlic - 1 clove - olives (pitted) - 50 g - tomato paste - 3 tbsp. l. - cheese (grated) - 200 g - salt, pepper, oregano - to taste - egg - 1 pc.

Knead the pizza dough. Dice tomatoes and salami. Peel and finely chop the onion and garlic along with the olives. Mix tomato paste with 2 tbsp. spoons of water. Add salami, tomatoes, onion, garlic, olives and cheese. Season all this with salt, pepper and oregano. Preheat oven to 200 degrees. Knead the dough and roll out. Cut 16 squares of 10x10 cm from it, put a boiled cabbage leaf on each square, add a little salt and put the filling on it. Brush the edges with the beaten egg, roll up and brush the outside with the beaten egg. Bake 15 minutes. Serve pies with tomato sauce.

Cabbage rolls with mustard sauce

Ingredients: - Savoy cabbage (head) - 1 pc. - rice - 60 g - onion - 1 pc. - potatoes - 200 g - leek (stalk) - 1 pc. - butter - 50 g - boiled ham (cut into strips) - 100 g - carrots (sliced) - 1 can - cream cheese - 150 g - egg (yolk) - 2 pcs. - vegetable broth - 500 ml - vegetable oil - 3 tbsp. l. - starch - 1 tbsp. l. - granular mustard - 2 tbsp. l. - cream - 150 ml.

Separate 8 cabbage leaves and blanch in salted water for 30 seconds. Cut the remaining cabbage into strips. Boil rice in salted water for 5 minutes. Cut potatoes into cubes, leeks into rings. Chop onion and sauté in butter. Add ham, carrot, leek and simmer for 2 minutes. Mix with rice, cheese, egg yolks, salt and pepper. Place a filling on each sheet and roll up. Fry in vegetable oil for 3 minutes and remove. Stew the remaining cabbage in vegetable oil and pour in the broth. Put cabbage rolls on top and simmer for 25 minutes. Season with cream and mustard.

Cabbage rolls a la Herzegovinian

Ingredients: - a mixture of veal and pork mince - 600 g - cabbage (fresh young) - 1 kg - onion - 1 pc. - garlic - 1 prong - rice - 3 tbsp. l. - sour cream - 400 ml - vegetable oil - pepper, salt - to taste.

Wash young cabbage, put in boiling water, boil for 2-3 minutes, remove, cool. Cut out thick veins. Put finely chopped onion and garlic, washed rice into minced meat, salt, pepper, mix. Put a little minced meat on cabbage leaves, make small cabbage rolls, put in a saucepan, into which vegetable oil is preliminarily poured. Pour in water and cook over medium heat, shaking from time to time. Add a little if necessary warm water or broth. At the end of cooking, the water should almost all boil away. Serve sour cream along with cabbage rolls in a separate bowl.

Cabbage rolls in Koloshvarsky

Ingredients: - pork - 500 g - rice - 100 g - onion - 1 pc. - fat - 40 g - garlic - 1 clove - salt, pepper - to taste - marjoram, sweet paprika - to taste - egg - 1 pc. - sauerkraut - 1 kg - fat - 500 g - onion - 1 pc. - fat - for lubrication - smoked sausage - 200 g - flour - sour cream - 400 ml - pork (chops) - 4 pcs.

Skip the pork through a meat grinder, cook the rice until half cooked. Finely chopped onion lightly fry in fat, mix with added garlic, minced pork, rice, spices and egg into a homogeneous minced meat. Boil young cabbage leaves in boiling water for 3-5 minutes. Spread the minced meat on the cooled cabbage leaves so that they can be easily rolled up. put out sauerkraut with a little water for 10-15 minutes, add finely chopped and fried onion in fat. Salt. Lubricate the pan with fat, put sauerkraut in it, then cabbage rolls, add water so that the contents are covered, add chopped smoked sausage and cook everything for 50 minutes under a lid over moderate heat. Remove cabbage rolls and sausage. Pour sour cream thoroughly mixed with flour and seasoned with paprika to taste over sauerkraut and bring everything to a boil, then remove from heat. Fry the pork chops. Arrange sauerkraut, sour cream-dried cabbage rolls, pork chops, and sausage slices on a serving platter. Serve hot.

Bavarian cabbage rolls

Ingredients: - cabbage - 800 g - White bread- 100 g - garlic - 2 cloves - milk - 125 ml - chanterelles (canned) - 300 g - onion - 1 pc. - minced meat - 300 g - egg - 2 pcs. - mustard - 1 tsp. - pepper, marjoram - to taste - curry - 1 pinch - smoked bacon (slices) - 8 pcs. - broth - 1 cup - cream - 1 cup - flour - 20 g - parsley (chopped) - 2 tbsp. l. - butter - 50 g.

Cut the stalk from the cabbage, blanch the head of cabbage in salted water for 5-6 minutes, separate 8 leaves and cut off the ribs. Soak bread in milk. Cut onion and garlic and stew in butter, add chanterelles and simmer for 2-3 minutes. Finely chop half of the mixture. Mix minced meat, chopped mushrooms, squeezed bread, eggs and mustard. Season with salt, pepper, marjoram and curry. Put on the leaves, roll up the cabbage rolls and wrap them in lard. Stuffed cabbage put in a mold, add the broth and simmer for 30 minutes under the lid. Take out the doves. Add cream to the broth, cook for 10 minutes. Thicken the sauce with a mixture of flour and butter, add the remaining chanterelles and parsley.

Winter vegetarian cabbage rolls

Ingredients: - carrots - 2-3 pcs. - celery (root slice) - 1 pc. - potatoes - 500 g - green peas (canned) - 1 cup - salt - to taste - black pepper (ground) - 1/2 tsp. - egg - 3 pcs. - oil - 2-3 tbsp. l. - sauerkraut (leaves).

Boil 2-3 carrots, 1 slice of celery root and 1/2 kg of potatoes in salted water; peel and cut into cubes. Add 1 cup canned green peas, salt to taste, 1/2 teaspoon ground black pepper, 3 eggs and 2-3 tablespoons oil. Mix the mixture and divide into 5-6 parts, each of which is wrapped in a sheet sauerkraut. Place cabbage rolls on a baking sheet or in a saucepan, pour 3-4 tablespoons of oil, 1 glass of water and a small amount of cabbage brine. Simmer over low heat until fully cooked. All water must boil away.

Korean cabbage rolls

Ingredients: - duck - 1 pc. - pork - 50 g - tofu - 30 g - rice - 10 g - green onions - 10 g - garlic - 5 g - ginger juice - 1 g - soy sauce - 5 g - salt - 2 g - black pepper (ground), sesame seeds (ground) - to taste.

Carefully cut the duck, cut the stomach, remove the skin so that it remains intact, clean the meat from the bones, pass the pork through a meat grinder. Finely chop and mince the onion and garlic. Soak the rice in water, and as soon as it swells, take it out. Squeeze bean curd through cheesecloth and crumble. Add onion and garlic, ginger juice, bean curd, rice, soy sauce, ground sesame seeds, pepper to the minced meat, mix everything well and let it soak for 10 minutes. Spread out the duck skin, put the meat filling on it with a layer of about 2 cm, roll it up, tie it with a rope. Simmer for an hour. When the dish has cooled, remove the rope, cut into portions 0.5-0.7 cm thick and serve.

Cabbage rolls in Moldovan

Ingredients: - grapes (leaves) - 40-50 pcs. - broth - 1.5 cups - kvass - 1.5 cups - sour cream - 1 cup for minced meat: - pork - 300 g - corn grits - 3 tbsp. l. - carrots - 1 pc. - onion - 2 pcs. - parsley (root) - 1 pc. - tomatoes - 4 pcs. - melted fat - 2 tbsp. l. - salt - ground black pepper - to taste - dill and parsley (finely chopped greens) - 2 tbsp. l.

Young grape leaves are washed, scalded, petioles are cut off and a small portion of minced meat is wrapped in each leaf so that small bags are obtained. Cabbage rolls are placed in dense rows in a saucepan, covered with leaves on top, poured with borscht or broth, or meat broth and simmer until tender over low heat. When serving, cabbage rolls are poured over with sour cream. Minced meat for cabbage rolls is prepared like this. soaked corn grits boil until half cooked. The meat is cut into small cubes. Carrots, parsley root, onions are chopped and sautéed. Tomatoes are scalded, peeled and finely chopped. Prepared meat is combined with boiled corn grits, sautéed vegetables, tomatoes, add salt, pepper, finely chopped dill and parsley, mix everything.

Stuffed cabbage sweet and sour

Ingredients: - ground beef - 500 g - cabbage leaves (large) - 8 pcs. - boiled rice - 100 g - onions - 50 g - tomato sauce - 100 g - raisins - 50 g - salt - 1 tsp. - pepper - 1 tsp. - tomato paste - 240 g - ginger (grated) - 50 g - flavored vinegar - 100 g.

Place the cabbage leaves in a glass bowl. Close and place in the oven for 4-6 minutes at 100%, simmer until soft. Combine meat, rice, chopped onion, tomato sauce, raisins, salt, pepper. Mix well. Stuff the cabbage leaves with the resulting mixture, roll them up like cigars. Fasten the seam. Place seam side down in a bowl. Combine the rest of the products, mix and pour over the cabbage rolls. Place in oven for 15-18 minutes at 50%. Cabbage leaves should not fall apart. Leave for 5 minutes before serving.

Cabbage rolls with fruits and sour cream

Ingredients: (serves 2)
white cabbage 300 gr; apple 200 gr; apricot 100 gr; raisins 60 gr; sour cream 60 gr; spinach 40 gr; butter 40 gr

Cut a stalk from a dense head of cabbage and cook the head of cabbage until half cooked, put it on a sieve, let the water drain, and then disassemble the cabbage into separate sheets. Cut thickened stems from each leaf and lay them out on a board. dried apples and boil apricots for 7 minutes and chop. At the same time, chop the spinach, put it in a saucepan, pour in a little water, add the washed raisins and 5 g of oil and simmer for 5 minutes, then combine it all with chopped apricots and apples, mix and arrange on cabbage leaves, wrap them in the form of an envelope and fry from two sides in oil. Serve with sour cream.

Cabbage rolls in Uzbek (karam dolma)

Ingredients:
For cabbage rolls: 1 head of cabbage (about 2-2.5 kg).
For minced meat: 500 g of fatty meat on the bone, 100 g of rice, 1 egg, 3-4 onions, 2-3 tomatoes, black pepper and salt to taste.
Sauce: 2 bay leaves, 1 red pepper, 1 teaspoon salt, 1 cup sour milk or sour cream.

Separate the meat from the bone and chop the pulp or pass through a meat grinder, add rice (boiled or raw), finely chopped onion, salt, black pepper and juice of 2-3 tomatoes. Mix all this thoroughly.
Dip the head of cabbage for 10-15 minutes in boiling water.
When the leaves become soft, elastic, separate them from the head, put minced meat on them, make cabbage rolls.
Put the bones in the pan, spread the cabbage rolls on top.
To add flavor to the sauce, add bay leaf, red pepper pod and salt.
Then pour water so that it covers the cabbage rolls, cover with a plate, put a weight on the plate.
First, put the pan on medium heat, let it boil, then cook on low heat for 25-30 minutes.
Arrange the finished cabbage rolls on plates of 2-4 pieces, pour over the sauce and serve.
Serve sour cream or sour milk separately for cabbage rolls.

Such cabbage rolls are called "dolma". In the East, such cabbage rolls are placed on the surface of pilaf when it is cooked. When water is poured during the preparation of pilaf and brought to a boil, these cabbage rolls are placed on top of the rice.

Minced meat is the pulp of lamb or beef + spices, more often zira.
Grape leaves (if they are not canned) are blanched with boiling water and minced meat is placed in the middle of the leaf, folded into an envelope. In the East, they are strung on a culinary thread so that they do not open when cooked.

Ingredients: fresh or pickled grape leaves (250 grams), minced beef or lamb (300 grams), vegetable oil (70 grams), onion (2 pcs.), short-grain rice (small cup), dill, mint, salt, pepper .

Cooking method:
Wash the leaves in cold water. Soak the pickled leaves for an hour in water, and then dry. Heat the vegetable oil in a saucepan to fry the onion. Let stand under the lid for a while. Add rice, spices, salt and pepper to the onion. Dolma differs from cabbage rolls in a smaller size. Duckies are small and neat, make sure that the leaves do not unfold.
We put the dishes with dolma on the fire, sprinkle with vegetable oil, and cover with a plate. Cook on low heat for 45 minutes. Pole with sour cream, mayonnaise or sauce.
The ideal oriental gravy is natural yogurt mixed with minced garlic. Instead, you can use kefir, yogurt, matsoni. The sour milk sauce makes dolma an even lighter dish.

Pickled cabbage rolls “Snack bars”

An unusual recipe is Korean-style pickled cabbage rolls with carrots. Highly tasty snack which is very easy to prepare.

Ingredients:
White cabbage - 1 head; Salt - 2 teaspoons; Vegetable oil - 1 teaspoon; Vinegar - 2-3 teaspoons

For carrots in Korean:
Carrots - 1.5-2 kg; Garlic - 1 head; Hot pepper - optional; Spices for carrots in Korean; Sunflower oil - 2 tbsp. spoons; Salt - 2 teaspoons

For marinade:
Water - 1 liter; Sugar - 0.5 cups (90 g); Vegetable oil - 0.5 cups (80 ml); Salt - 2 tbsp. spoons; Bay leaf - 1 pc.; Vinegar 9% - 1/3 cup (65 ml); peppercorns

Cooking process:
We take the cabbage and cut off the edge where the stump is located. Pour water into a large saucepan and lower the cabbage there, stump down. We also add salt (2 teaspoons), vegetable oil (1 teaspoon) and vinegar (2-3 teaspoons) there. We mix. Cover with a lid and wait for the water to boil.

We chop the carrots on a special grater for carrots in Korean style or manually cut into thin strips. Peel and finely chop the garlic. We mix basil, coriander, ground red pepper and turmeric (you can replace it with Korean carrot seasoning). Add sunflower oil(2 tablespoons) and salt (2 teaspoons). Mix with your hands and lightly press down so that the carrots release the juice. (After that, be sure to try and add to taste what you lack.)

When the cabbage boils, separate one leaf at a time. Turn off the stove, cover with a lid and leave for 15 minutes. Then we take out the cabbage, cool it, undress it into sheets. Immediately set 2-3 sheets aside. After reading the recipe to the end, you will understand why.

We put the squeezed carrot on each sheet and fold it tightly like an ordinary cabbage roll. We put the cabbage rolls in a deep bowl. We cover the top with the remaining whole leaves of cabbage and tamp. Pour the cabbage rolls with the juice left from the carrots in Korean.

In a pot of hot water (1 l), add chopped bay leaf, sugar (0.5 cup), salt (2 tablespoons), vegetable oil (0.5 cup) and vinegar (1/3 cup). Mix and dissolve salt and sugar in boiling water.

Pour the marinade over the cabbage rolls. From above we press down with an inverted plate and set the load. (it can be a can of water)

Leave for 3-4 hours room temperature to let the cabbage rolls cool down. Then we put it in the refrigerator for a day.
Korean-style pickled cabbage rolls with carrots are ready.
You can store them in the refrigerator for 2-2.5 weeks.

Almost every cuisine in the world has its own version of the recipe, which involves rolling minced meat into cabbage or grape leaves and stewing in sauce. Despite the fact that the technology for preparing cabbage rolls in different peoples similar, the result depends on the taste preferences of each individual cook.

Cooking cabbage rolls with minced meat

There are many variations of cooking the dish: chefs use white, Beijing, Savoy cabbage for this purpose, add various cereals, mushrooms, vegetables and even fish to the filling, cook the dish in the oven, slow cooker, microwave, saucepan, in a pan. To start experimenting with recipes, it is first recommended to cook classic stuffed cabbage rolls with rice and meat on the stove. In this case, tomato sauce with the addition of your favorite spices can serve as gravy.

How to cook lazy cabbage rolls with minced meat and cabbage

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

Cabbage rolls with Chinese cabbage and minced meat

Recipe 1: Stuffed cabbage - a classic Russian recipe

Who doesn't love cabbage rolls in our country? Probably, there is not a single family in which these mouth-watering envelopes filled with minced meat are not prepared.

Ingredients: minced meat (500 grams), onions (2 pcs. for minced meat and 2 pcs. for gravy), rice (1-1.5 cups), water (1 cup), salt, pepper, head of cabbage.
Sauce: sour cream (500 grams), tomato sauce (3-4 tablespoons), onion, vegetable oil, carrots (1 pc), water, pepper, salt.

Cooking method

Boil the rice in salted water and drain the water. Cool and mix with minced meat, luom, salt and pepper.
Let's prepare the cabbage - cut the stalk deep into the head of cabbage, lower it into boiling water for a few minutes. We separate the softened leaves and form the basis for the stuffed cabbage. Young early cabbage just needs to be dipped in boiling water - the leaves will simply scatter themselves.

Sauce: Saute onions and carrots in oil in a pan, add tomato sauce and a little water. Pour the cabbage rolls with the sauce about 20 minutes before the end of cooking. Serve with sour cream and herbs.

Recipe 2: Cabbage rolls with buckwheat and minced chicken

It turns out very interesting, be sure to try it. In this case, it is better to fry cabbage rolls first in vegetable oil, and then stew in sour cream. With minced chicken, the dish will be softer or more tender, but you can cook it with beef.

Ingredients: minced chicken (500 grams), salt, pepper, onion, sour cream (1 cup), bay leaf, vegetable oil, medium head of cabbage.

Cooking method

Boil buckwheat for 5 minutes. Drain the water, put it in a colander. Mix with minced chicken and onion fried in vegetable oil, salt, pepper.

We disassemble the cabbage into leaves, if necessary, pre-scald it. Put the filling in the middle of the cabbage leaf and fold it into an envelope. Fry the envelopes in vegetable oil, put them in a deep saucepan and add water and sour cream. Salt, season peppers and add bay leaf. Simmer for approximately 40 minutes.

Recipe 3: Dolma (stuffed cabbage with grape leaves)

Real dolma is only lamb. However, we are culinary specialists ourselves, that we can replace products at our own request. In general, those who do not perceive lamb can use beef with the same success.

Ingredients: fresh or pickled grape leaves (250 grams), ground beef or lamb (300 grams), vegetable oil (70 grams), onion (2 pcs.), short-grain rice (small cup), dill, mint, salt, pepper.

Cooking method

Wash the leaves in cold water. Soak the pickled leaves for an hour in water, and then dry. Heat the vegetable oil in a saucepan to fry the onion. Let stand under the lid for a while. Add rice, spices, salt and pepper to the onion. Dolma differs from cabbage rolls in a smaller size. Duckies are small and neat, make sure that the leaves do not unfold.

We put the pot with dolma on the fire, sprinkle with vegetable oil, and cover with a plate. Cook on low heat for 45 minutes. Pole with sour cream, mayonnaise or sauce. The perfect oriental gravy is natural yogurt mixed with minced garlic. Instead, you can use kefir, yogurt, matsoni. The sour milk sauce makes dolma an even lighter dish.

Recipe 4: Stuffed cabbage unloading diet

If you are on a salt-free diet and want to diversify your diet, try cooking with curry and ginger - they help burn fat.

Ingredients: beef (300 grams), white cabbage (150 grams), celery, carrot, chicken egg (2 pcs.), curry, lemon juice (1 teaspoon), olive oil. For gravy: kefir (100 grams), ground ginger (half a teaspoon).

Cooking method

Grind cabbage, carrots and celery in a blender. Mix and add to minced meat along with eggs and curry. We form golbtsy: put the filling in the center of the prepared cabbage leaves and wrap them in tight envelopes. Coat the bottom of the frying pan with olive oil and lay the cabbage rolls tightly. For gravy, mix kefir and ginger and pour on top. Bake in the oven at a temperature of 220-260 degrees.

Recipe 5: Cabbage rolls with mushrooms

Another recipe for lean diet food. You can take mushrooms, porcini mushrooms, but champignons with rice as a filling for a cabbage leaf is a great combination. It's delicious, healthy, easy.

Ingredients: cabbage (10 steamed leaves), rice (4 tablespoons), champignons (200 grams), onion (1 pc), tomato paste, salt, vegetable oil.

Cooking method

Boil the leaves until soft in salted water. Boil the rice so that it remains crumbly, cook the mushrooms separately. Chop the onion and fry it in a pan. Add mushrooms and combine with rice. We salt a little. We wrap the finished filling in cabbage leaves and transfer to a saucepan. Simmer for 40 minutes, add tomato paste and spices. Serve with herbs and sour cream.

Cabbage rolls are prepared according to a certain technology, but different sauces can be used.

For example:
- sour cream with chopped herbs and garlic passed through the garlic;
- kefir with herbs and salt;
- mix mayonnaise with onions in a blender. Add a bunch of parsley and pickles, lemon juice.

Cabbage rolls are traditionally considered Ukrainian dish, although their analogues can be found in almost any national cuisine. There is historical evidence that proves that cabbage leaves were used as a "wrapper" for minced meat as far back as Ancient Greece. Since then, the recipe has not changed much: it is still the same white cabbage, the same minced meat and the same stewing technology.

Today you can find a lot of cooking options for cabbage rolls - using savoy and Beijing cabbage, with mushrooms and buckwheat, in the oven and with preliminary frying in a pan. To go to the "advanced" level and allow yourself culinary experiments, you should figure out how to cook cabbage rolls in the classic version. And the classic version is cabbage rolls with meat and rice in cabbage.

On this page you will read about:

To facilitate understanding - a recipe for cabbage rolls step by step with a photo.

Ingredients

To prepare cabbage rolls you will need:

2 medium sized cabbages;
1 kg of meat (pork, beef, chicken or a combination thereof);
1 glass of rice;
2-3 medium sized carrots;
2 large onions;
vegetable oil for frying vegetables;
salt, pepper to taste;
3 art. l. tomato paste;
sour cream for serving

How to cook cabbage rolls with meat and rice

Choice of cabbage for cabbage rolls- the task is not the easiest. The head of cabbage should be dense, but not hard, otherwise you will not be able to separate the leaves from each other. The size is medium, from a small head you will get the minimum number of cabbage rolls, large heads of cabbage are also not suitable, you can wind cabbage rolls the size of a sole from them.

At bazaars in the vegetable rows, cabbage leaves are sometimes sold by weight - just suitable for making cabbage rolls from them. Very comfortably. Alas, such a miracle does not occur so often, so there is only one way out: to decide on suitable heads of cabbage and work with what is.

Cabbage leaves for cabbage rolls

So, we choose cabbage, my head of cabbage, remove the upper hard leaves.

Boil water in a large saucepan. We prick a head of cabbage with a large fork and lower it into boiling water for 3-5 minutes. Choose the time yourself - the top sheets should become soft, but in no case should they spread apart.

We take the head out of the water and remove a few top leaves. As soon as you feel that the leaves do not "go" freely, stop, otherwise you will simply tear them.

If necessary, cut off thick places that are located at the base of the cabbage leaf.

We repeat the procedure for the next layer of leaves and the next head of cabbage - we do this until we manage to remove even medium-sized leaves.

Stuffing for classic cabbage rolls

Meat for cabbage rolls mine, cut off excess fat, films.

We twist in a meat grinder. To save time, you can buy ready-made minced meat if you practice cooking homemade dishes from store-bought semi-finished products.

Boil rice until half cooked. If you take fully cooked rice, after stewing it will turn into a porridge-like mass. raw rice"Takes" the maximum juice from the meat, as a result of which it will become dry and hard.

Put the rice into the bowl with the minced meat.
It should be understood that the amount of “1 cup” indicated in the list of ingredients for the preparation of cabbage rolls is rather arbitrary. Rice can be taken a little more or a little less, depending on what stuffing in cabbage rolls you like. With these proportions, there will be more cereals and carrots with onions than meat, and the dish will turn out to be more vegetable than meat. If you prefer a more solid, "brutal" version of cabbage rolls, you can reduce the amount of rice or increase the amount of minced meat.

We clean the carrots, rub on a grater.
Carrots add juiciness to stuffed cabbage, so do not reduce its amount. However, it will provide some sweetness to the filling - if this taste note seems superfluous to you, take less carrots.

Peel the onion, cut into small cubes.
Half rings or even rings are also quite appropriate. The main thing that appearance toppings did not violate your aesthetic perception of food.

Pour a small amount of vegetable oil into a heated frying pan. fry carrot until soft.

Put it in a bowl with minced meat and rice.

In the same pan, fry the onion in oil.- to a slight translucency and softness.
Put in a bowl, do not forget about salt and pepper.

Mix well minced meat for cabbage rolls, consisting of minced meat, rice, carrots and onions. You can also add some fresh herbs, your favorite dry herbs, appropriate seasonings and spices to it.

Modeling stuffed cabbage

We place the boiled and prepared leaf of cabbage with the base towards us, put a small amount of minced meat inside.

We turn it into a tube, hide the edges inward.

Ready. Handsomely?

Cooking cabbage rolls in a saucepan

Put the stuffed cabbage in a large saucepan with a thick bottom, trying to place them as tightly as possible. Another rule is to put them seam down.

We dilute the tomato paste in 2-3 glasses of water, pour the cabbage rolls. Water should not reach the top layer of cabbage rolls by about 2 fingers. In addition, you can add a little ketchup, plum jam, sour cream or unsweetened yogurt to the same sauce. Some housewives stew cabbage rolls, shifting them in a pan with carrot-onion roast.

We put on the stove, bring to a boil and, reducing the heat to a minimum, simmer for at least 45-60 minutes. As a result, the cabbage should become completely soft, the filling should be ready.

Serve with sour cream or any sauce based on it. Enjoy your meal!

And more about cooking cabbage rolls

Cabbage rolls may well become a work of art if you approach their preparation with a soul. When mixing products for minced meat, try to put maximum diligence into this simple process - and, oddly enough, then the filling will be especially tasty. When rolling cabbage, make sure that everything is even and neat - and then the appearance will bring special visual satisfaction, which will directly enhance the pleasure received from the cabbage rolls themselves. Serve food on beautiful dishes - and the simplest dish will become festive.

By the way, in the western regions of Ukraine, with the help of this simple dish, they still check the girl’s readiness for family life: it is believed that if a young woman cannot make little finger-sized duckies, if she cannot quickly cook a huge tub with meat wrapped in cabbage leaves minced meat, if her cabbage rolls unfold in the process of stewing or, even worse, fall apart, she will not see a good groom like snowdrops in January. Cook with pleasure, and may your cabbage rolls always be perfectly tasty!

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

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

The density of the leaves is very important: cabbage with a greenish tint is best. Almost white cabbages with thick leaves will take longer to cook, and in ready dish may be hard and fibrous.

Leaf preparation. With a sharp knife we cut out the stalk, trying to capture most of the coarse thick petioles. Then dip the head of cabbage into boiling water to which a small amount of vinegar has been added. The acid will preserve the natural structure of the cabbage leaf and protect it from tearing.

Boil the cabbage for a few minutes, until the top leaves become translucent and begin to separate from the head.

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

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

Traditionally, cabbage rolls are rolled so that the filling is covered with a cabbage leaf on all sides.

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

Cover the stuffing with the base of the leaf, then fold over the sides of the leaf, then roll the stuffed cabbage away from you, twisting it into the remaining long part of the cabbage leaf.

Love more spicy and fragrant dishes? Try to cook cabbage rolls according to this recipe. Over the years, it is difficult for me to remember how it appeared in our family, but if you believe various stories, then my great-grandmother and all my aunts cooked it.

1. We prepare cabbage leaves.

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

Finely chop the onion, grate one carrot on a coarse grater. In a skillet, heat 2 tbsp. tablespoons of vegetable oil, add onions and carrots and fry until golden brown. When the vegetables are ready, add 300 gr. finely chopped tomatoes (you can take canned), 100 ml. water, 5 tablespoons of sour cream, 1 tbsp. a spoonful of tomato paste, 1 teaspoon of dried dill, salt, sugar, black and red pepper to taste (about 1/4 teaspoon of each type). Mix everything, bring to a boil and cook covered over medium heat for 10 minutes.

3. Set aside and start filling:

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

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

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

6. Transfer the cabbage rolls to a wide saucepan, add two bay leaves to them, pour over the sauce and simmer under the lid over low heat for 35 - 40 minutes.

Stuffed cabbage rolls are very tasty. chicken filling baked in the oven. This is my variation on the theme of family recipes.

Once in Italy, I had a chance to try a similar dish, and when I returned home, I restored the recipe “from memory”.

Preparing cabbage leaves. And we begin to work on the filling. Fry minced chicken with finely chopped onion and grated carrot until half cooked, add finely chopped bell pepper to them, salt and pepper to taste, cover with a lid and continue cooking for another five minutes. Let cool and form cabbage rolls.

Transfer the cabbage rolls to a greased baking dish, pour over the 100 ml sauce. cream and 3 tbsp. spoons thick yogurt or sour cream. Bake in a preheated oven at 180⁰ for 30 minutes. Sprinkle with finely chopped parsley before serving.

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

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

With these secrets, your cabbage rolls will be the most delicious and fragrant. Enjoy your meal!

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

Host of the gastronomic column in the program "Family Radio" on the first national radio channel.

Hobbies: photography, travelling, vintage cookbooks, antiques, British and American television series of the 60-90s, culinary history of the USA.

Missed something delicious. Thinking about how to cook cabbage rolls. Despite the fact that the preparation of cabbage rolls is considered by many to be unnecessarily time-consuming and effortless, everyone likes the result. And in fact, when properly cooked, cabbage rolls turn out to be surprisingly tasty, satisfying and fragrant, while possessing at the same time the delicate crunchiness of stews. vegetable dishes. However, the versatility and versatility of stuffed cabbage easily allows us to cook them without meat or rice, replacing products in accordance with our taste and culinary preferences. Let's try to learn and remember how to cook cabbage rolls today.

Like most other truly popular popular dishes, stuffed cabbage boasts the widest variety of cooking recipes. In every house, in every family, this dish is prepared in its own way. Someone considers cabbage rolls to be an everyday dish, while others decorate their own with homemade cabbage rolls. holiday menu. Traditionally, stuffing for stuffed cabbage is made from rice, boiled until half cooked, minced pork, onions and spices. However, the fantasies of culinary specialists will always be crowded within such a rigid framework. From what just do not prepare stuffing for cabbage rolls today! Poultry, meat and even fish, a wide variety of cereals and vegetables, mushrooms and dried fruits, herbs and spices are used. Any of your favorite products, with the right approach, will easily give traditional cabbage rolls a fresh originality of a new taste, or even completely change a familiar dish, decorating it with a new intricate aroma, consistent with your own unique imagination and culinary talent.

For some housewives, the preparation of cabbage rolls seems to be an unnecessarily complicated and painstaking task, so much so that they completely refuse to take it on. And absolutely in vain! The right mood, time planning and knowing some culinary tricks and secrets will easily allow you to cook delicious homemade cabbage rolls and please your loved ones with this wonderful dish.

Today we will tell you how to cook cabbage rolls. We have collected the most important tips and interesting recipes who will definitely tell you and help you cook cabbage rolls.

1. How carefully you approach the choice of cabbage for your cabbage rolls will depends on the taste and appearance of the finished dish. Try to pay attention to heads of cabbage that are even, dense, without creases and damage. Best of all, not round, but slightly flattened heads of cabbage are suitable for cabbage rolls. It is in such heads of cabbage that the thin surface of the leaf is much larger in area than the coarse part with a thick petiole. Pay close attention to the density of the leaves themselves. Stuffed cabbage is best suited for cabbages with flexible, thin leaves that bend easily but do not break. Most often, such cabbage has a greenish tint of leaves. Cabbage, on the other hand, with white, thick leaves that break easily at the slightest bending, is not suitable for cabbage rolls, it takes too much time to prepare, and even in the finished dish it will be tough and fibrous.

2. In order to disassemble the head of cabbage into separate leaves without damaging them, the cabbage should be properly prepared. First of all, with a sharp knife, cut the cabbage stalk, trying to capture most of the rough, thick petioles. Then dip the head of cabbage into boiling water to which a small amount of vinegar has been added. The acid will preserve the natural structure of the cabbage leaf and protect it from tearing. Boil the cabbage for a few minutes, until the top leaves become translucent and begin to separate from the head. Carefully remove the head of cabbage from boiling water and, trying not to burn yourself, separate the top boiled leaves. If necessary, return the cabbage to boiling water and repeat the whole process with the remaining leaves. Cool the prepared cabbage leaves and, if necessary, beat off the protruding thick parts of the petioles with a culinary mallet.

3. There is an easier, albeit longer, way to soften a cabbage leaf and disassemble a head of cabbage without damaging it. With a sharp knife, carefully cut off the cabbage stalk, place the head of cabbage in a plastic bag, tie it tightly and put it in the freezer for a couple of days. After the head of cabbage is completely frozen, remove it from the freezer and defrost in the lower compartment of the refrigerator. Cabbage prepared in this way turns out to be very soft, easily disassembled into individual leaves and does not tear at all. You can use any of the methods we have listed for preparing cabbage to your own taste, the result will be equally good.

4. There are many various ways twisting pigeons. Someone simply twists them into a tube, without wrapping the ends of the cabbage inside. Someone makes little bags out of a cabbage leaf, filling them with minced meat like stuffed pepper. Traditionally, cabbage rolls are folded so that the filling is covered with a cabbage leaf on all sides. Spread the prepared cabbage leaf on the board in front of you. Closer to the base of the sheet, lay out two to three tablespoons of the filling in the form of an oblong sausage half the width of the sheet. Cover the stuffing with the base of the leaf, then fold over the sides of the leaf, then roll the stuffed cabbage away from you, twisting it into the remaining long part of the cabbage leaf. Nothing complicated, right?

5. Let's try to cook traditional Russian cabbage rolls with beef and rice. Prepare in advance and disassemble the head of cabbage into individual leaves. Boil one liter of water in a saucepan, add a teaspoon of vegetable oil, salt to taste and pour 100 gr. rice. Simmer over medium heat for 10 minutes until half cooked. The rice should be slightly undercooked and slightly crispy. Throw the finished rice in a colander, let the water drain, and then mix with 500 gr. ground beef, a pinch of black pepper and nutmeg, salt to taste. Thoroughly knead the filling. Wrap three tablespoons of filling in each cabbage leaf. Fry the cabbage rolls in vegetable oil for three minutes on each side, and then transfer to a wide pan. In the oil remaining from frying the cabbage rolls, fry one finely chopped onion and one carrot, cut into thin strips, for five minutes. Then add to the vegetables 1 tbsp. a spoonful of sugar and 200 gr. sour cream. Stir thoroughly and simmer for another two minutes on the lowest heat. Transfer the resulting dressing to a saucepan with cabbage rolls and simmer everything together under a lid over low heat for 30 minutes. Before serving, sprinkle the cabbage rolls with finely chopped herbs and pour over the dressing in which they were stewed.

6. Do you like spicier and more aromatic dishes? Try to cook cabbage rolls in Tatar style. Boil, disassemble into separate leaves and cool one head of cabbage. Prepare the sauce ahead of time. Finely chop the onion, grate one carrot on a coarse grater. In a skillet, heat 2 tbsp. tablespoons of vegetable oil, add onions and carrots and fry until golden brown. When the vegetables are ready, add 300 gr. finely chopped tomatoes, 100 ml. sour cream, 100 ml. water, 1 tbsp. a spoonful of tomato paste, 1 teaspoon of dried dill, salt, sugar, black and red pepper to taste. Mix everything, bring to a boil and cook covered over medium heat for 10 minutes. For the filling 500 gr. mix minced lamb with ½ cup boiled rice, two finely chopped onions, salt, black and red pepper to taste. Wrap the stuffing in cabbage leaves, forming cabbage rolls, dip the cabbage rolls in the egg, lightly beaten with a fork, and fry in butter for three minutes on each side. Transfer the cabbage rolls to a wide saucepan, add two bay leaves to them, pour over the sauce and simmer under the lid over low heat for 35 - 40 minutes.

7. Cabbage rolls with chicken stuffing baked in the oven are very tasty. Boil in advance and disassemble one head of cabbage into separate leaves. Two chicken fillets grind in a food processor or pass through a meat grinder with a large grate. Fry the minced chicken in a frying pan in one tablespoon of vegetable oil for five minutes. Finely chop one onion juicy carrots and one large bell pepper. Add vegetables to minced chicken, salt and pepper to taste and simmer everything together under a lid over medium heat for five minutes. Remove the filling from the heat, cool slightly, and then form cabbage rolls by wrapping three tablespoons of the filling in cabbage leaves. Transfer the cabbage rolls to a greased baking dish, pour over the 100 ml sauce. cream and 3 tbsp. spoons of thick yogurt or sour cream. Bake in a preheated oven at 180⁰ for 20 minutes. Sprinkle with finely chopped parsley before serving.

8. Fish lovers will love cabbage rolls with salmon and couscous. Boil, disassemble into separate leaves and pour over one head of cabbage with ice water. In a skillet, melt 1 tbsp. a spoonful of butter, add one finely chopped onion and fry until golden brown. Then add 500 gr. salmon fillet, cut into small cubes, and 1 tbsp. spoon lemon juice. Stir and fry everything together for 10 minutes. Mash the fish with a fork, add 2 tbsp. spoons of couscous, one a raw egg, salt and white pepper taste. Mix thoroughly and form cabbage rolls from cabbage leaves and fish filling. Transfer the cabbage rolls to a greased baking dish, fill with a mixture of 100 ml. cream and 100 ml. water and bake in a preheated oven at 180⁰ for 30 minutes. Before serving, sprinkle with chopped parsley and pour over the sauce in which the cabbage rolls were baked.

9. Vegetarians will not be left without their cabbage rolls. Boil in advance and disassemble for individual leaves of a head of cabbage. Boil until half cooked 200 gr. rice, drain the water. Soak 150 gr. in cool water for 40 minutes. dried mushrooms. Drain the water and cut the mushrooms into small pieces. In a skillet, heat 2 tbsp. tablespoons of vegetable oil, add one finely chopped onion and one carrot, cut into small cubes. Fry for five minutes until golden, then add the mushrooms and cook, covered, for another five minutes. Remove from heat and stir in boiled rice. Add salt and black pepper to taste and mix thoroughly. from cabbage and mushroom stuffing roll the cabbage rolls, fry them in vegetable oil for three minutes on each side, then pour one glass of sour cream and simmer under the lid for another 10 - 15 minutes. Remove from heat and let stand for 10 minutes.

10. Original Chinese-style cabbage rolls that all lovers will love Asian cuisine. To 500 gr. ground turkey add 3 tbsp. tablespoons finely chopped green onions, 1 tbsp. a spoonful of chopped green cilantro, three chopped garlic cloves, 1 tbsp. tablespoon grated fresh ginger, 1 tbsp. a spoonful of soy sauce, 1 teaspoon of sesame oil, salt and red pepper to taste. Thoroughly knead the minced meat and leave in a cool place for 30 minutes. Boil one head of Beijing cabbage in lightly salted water for five minutes and disassemble into leaves, removing the thickest protruding parts. From cabbage and minced meat, roll cabbage rolls and steam for 15 minutes. Serve with sweet chili sauce.

And the site "Culinary Eden" on its pages is always glad to offer you even more original ideas and proven recipes that will definitely tell you how to cook cabbage rolls.

Easy recipe for cabbage rolls. The most delicious cabbage rolls with minced meat, step by step recipe

How to cook cabbage rolls - a delicious recipe + video

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

Cabbage rolls - step by step recipe

Stuffed grape leaves

Cabbage rolls with rice - a dietary, lean option

Stuffed cabbage recipe with minced meat

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

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

How to cook cabbage rolls in the oven

Cabbage rolls in the microwave - recipe

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

Delicious cabbage rolls in a pan

How to cook frozen cabbage rolls

Stuffed cabbage recipe in sour cream sauce

How to make cabbage rolls with tomatoes

Stuffed cabbage - a classic Russian recipe

Stuffed cabbage snack vegetables

Cabbage rolls with mushrooms

Cabbage rolls stuffed with rice and quince

Cabbage rolls in Transcarpathian style

Tulma (Tatar cabbage rolls)

Sarmi (Bulgarian cabbage rolls)

Cabbage rolls in beet leaves stuffed with cottage cheese and vegetables

Cabbage rolls in beet leaves stuffed with meat and vegetables

Cabbage rolls in beet leaves stuffed with rice and herbs

Cabbage rolls in beet leaves stuffed with rice and vegetables

lazy cabbage rolls

Cabbage rolls with rice and raisins

Vegetable cabbage rolls in dough

Cabbage rolls with minced fish

Cabbage rolls with cottage cheese “Winter's Tale”

Cabbage rolls with meat and apples

Cabbage rolls with sauerkraut

Prakes (Hebrew meat stuffed cabbage)

Cabbage rolls with meat

Stuffed cabbage in German

Stuffed cabbage in French

Cabbage rolls with meat and cheese

Cabbage rolls with zucchini

Cabbage rolls with tomato in dough

Cabbage rolls with mustard sauce

Cabbage rolls a la Herzegovinian

Cabbage rolls in Koloshvarsky

Bavarian cabbage rolls

Winter vegetarian cabbage rolls

Korean cabbage rolls

Cabbage rolls in Moldovan

Stuffed cabbage sweet and sour

Cabbage rolls with fruits and sour cream

Cabbage rolls in Uzbek (karam dolma)

Pickled cabbage rolls “Snack bars”

Cooking cabbage rolls with minced meat

How to cook lazy cabbage rolls with minced meat and cabbage

Cabbage rolls with Chinese cabbage and minced meat

Recipe 1: Stuffed cabbage - a classic Russian recipe

Recipe 2: Cabbage rolls with buckwheat and minced chicken

Recipe 3: Dolma (stuffed cabbage with grape leaves)

Recipe 4: Stuffed cabbage unloading diet

Recipe 5: Cabbage rolls with mushrooms

Ingredients

How to cook cabbage rolls with meat and rice

Cabbage leaves for cabbage rolls

Stuffing for classic cabbage rolls

Modeling stuffed cabbage

Cooking cabbage rolls in a saucepan

And more about cooking cabbage rolls

Password recovery