Served in a cabbage leaf. Fresh cabbage rolls in tomato sauce

We haven't prepared anything for a long time. delicious stuffing. And missed cabbage rolls from fresh cabbage.

They even prepared. And so delicious and favorite dish missed. Let's fix the situation.

Fresh cabbage rolls are a simple, hearty meal that has long rivaled many of the trendy dishes.

Pigeons are different. This recipe for cabbage rolls differs from many in that rice is not pre-boiled, but only soaked in water, cabbage rolls are not pre-fried, fried carrots and onions are added to the minced meat, as well as raw eggs. What for? Now find out...

The weight ready meal approximately 2,800 kg.

The dish is designed for 7-8 people

Total cooking time: 1 hour 50 minutes

Preparation time: 50 minutes

Cooking time: 60 minutes

To prepare cabbage rolls from fresh cabbage, we need:

• fresh cabbage 1 large head,
• meat beef or pork is not fatty, it is tastier to mix them 500-600 gr.,
• large onion 1 pc.,
• rice 1.5-2 cups,
• large carrots 1 pc.,
• egg 2-3 pcs.,
• vegetable oil for frying 70-80 gr.,
• butter or 30-40 gr.,
• salt 1 teaspoon,
• black ground pepper 0.5 teaspoon.

For sauce:

• tomato paste 2-3 tablespoons,
• sour cream 4-5 tablespoons,
• water 1-1.5 cups,
• salt 0.5 teaspoon,
• greens - dill, parsley taste,
• bay leaf 4-5 leaves,
• black peppercorns 7-8 peas,

Cabbage rolls from fresh cabbage. How to cook minced meat

• Wash the rice well in cold water 5-6 times until the water is clear.

• We leave the rice filled with water to swell, we will return to it when we cook the minced meat.

• Peel the onion and cut into small cubes.

• We clean the carrots from the peel and rub on a coarse grater.

• Pour into a heated deep frying pan vegetable oil, heat it over medium heat for 2-3 minutes.

• Saute the onion over medium heat until translucent.

• Add grated carrots.

• Fry the onion and carrot over medium heat for 10-12 minutes until golden brown.

• Wash the meat thoroughly in running water, remove bones, veins and films.

• We twist the meat in a meat grinder with a medium or large grate.

• To minced meat add washed swollen rice.

• Add fried onions and carrots.

• We add eggs.

• Salt, pepper.

• Thoroughly mix the stuffing for cabbage rolls with a spoon or hands.

• Salt and pepper to taste.

Stuffing for stuffed cabbage is ready

How to quickly prepare cabbage leaves for cabbage rolls

• Cut the stalk out of the cabbage with a knife.

• In a saucepan or cauldron of a suitable capacity, so that the entire head of cabbage would fit, pour water, bring it to a boil.

• Remove the top and spoiled leaves from the head of cabbage.

• Carefully lower the head of cabbage into boiling water.

• Bring water to a boil. Boil the head of cabbage for about 2-3 minutes.

• Carefully separate the cabbage leaves one by one with a fork or knife, the steamed leaves are very tender.

And so on until the last leaves from the head of cabbage are separated.

• Lay the steamed cabbage leaves on a cutting board. Let them cool down at room temperature.

• Cut off the tough part of the cabbage leaf with a knife on one side.

• Cut off the tough part of the cabbage leaf with a knife on the other side.

• Cut the halves of cabbage leaves into two more parts.

How to wrap cabbage rolls from fresh cabbage

• Put the stuffing on the cabbage leaf with a spoon.

• We cover the filling with the bottom edge of the sheet to the center (see photo)

• From above we cover the left edge of the sheet to the center.

• From above we cover the right edge of the sheet to the center.

• We roll the cabbage roll with a rug.

Stuffed cabbage from cabbage leaves “rug” is ready.

How to cook cabbage rolls

• Stuffed cabbage leaves in a cauldron are laid with a seam down.

This way they will keep their shape while cooking.

• While laying the cabbage rolls in a cauldron, put butter or ghee between the cabbage rolls. So the cabbage rolls will be much tastier.

• Pour stuffed cabbage in cabbage leaves clean cold water, to a level just below their top layer.

• Bring the cabbage rolls to a boil over medium heat.

• Salt the water to taste.

• We cover the cauldron with a heavy lid, wait until the steam comes out from under the lid.

• We reduce the fire under the cauldron with stuffed cabbage, so that the steam comes out little by little.

• Stew our cabbage rolls in cabbage leaves for 30-35 minutes.

During stewing, do not open the lid of the pot.

That's all our fragrant cabbage rolls from fresh cabbage are ready.

Serve them on the table with sour cream, you can sprinkle with fresh herbs. However, it's so delicious.

But there are other ways to cook cabbage rolls by cooking them in sauce.

Preparing cabbage rolls various sauces significantly improves their taste.

Sauce (gravy) for cabbage rolls can be tomato, vegetable, creamy sour cream, mushroom ...

Recently, we have increasingly begun to cook cabbage rolls in tomato-sour cream sauce. So I think it tastes better.

With success, instead of water, I use it when cooking and.

I have not tried cooking in sauces. I think that young grape leaves have their own unique taste, and the sauce will simply drown it out.

But, back to raw cabbage rolls in a cauldron. And instead of water, fill them with delicious tomato-sour cream sauce.

How to cook sauce (gravy) for cooking stuffed cabbage

• Place 2 tablespoons in a bowl tomato paste

• Then add 4-5 tablespoons of sour cream, 4-5 bay leaves, 8-10 black peppercorns, 0.5 teaspoon of salt, add fresh or dried dill and parsley to taste and fill it all with a glass of clean water.

• Mix all sauce ingredients until smooth.

• Pour the sauce into the cauldron to a level just below the top layer of cabbage rolls.

• Simmer the cabbage rolls in the sauce over low heat under the lid for 30-35 minutes. Just like we extinguished them on the water.

The rice absorbed almost all the moisture, the cabbage rolls increased in size by almost one and a half times, took the form of small sausages, the egg in the minced meat, when heated, tied the meat and rice. So the cabbage rolls will not fall apart in a plate.

Stuffed cabbage is one of the famous and hearty meals Slavic cuisine. The combination of cabbage and minced meat can not only decorate the festive table, but also become a worthy solution for everyday lunch.

Photo Shutterstock

There are many versions of the origin of cabbage rolls. There is an opinion that this dish originated from crepenet, which means "scraping" in translation. This dish was served in the 18th century in France. Pigeons or quails were roasted whole on a rasp or grate (grill) over coals. At the beginning of the 19th century, birds learned about this method of cooking in Russia, culinary specialists began to cook “pigeons” everywhere. At the same time, in Europe, chefs invented false crepenet - fried minced meat wrapped in a fatty net. It was this serving that later received the name "stuffed cabbage rolls" in our country.

Some historians are convinced that minced meat in cabbage leaves was prepared in ancient Greece. In the comedy of Aristophanes back in the 5th century. BC. one of the characters says: "Give me cabbage leaves with meat!" There is a version that cabbage rolls are of Caucasian origin. Muslims often cook dolma - minced lamb with rice, wrapped in grape leaves. This filling can be replaced with vegetables or millet, it all depends on the chef's imagination.

Instead of white cabbage you can use Savoy or Beijing

The secret to making cabbage rolls is to soften the cabbage, the leaves of which are blanched in hot salted water, thus making them elastic. V.V. Pokhlebkin, in his encyclopedia, offers another way: you need to wrap the leaves in foil and hold them in the oven for 5-7 minutes. This will preserve not only the juiciness and strength of cabbage leaves, but also improve the taste of the vegetable.

Stuffed cabbage is a dish that can be served both hot and as cold appetizer. For example, mushrooms, cottage cheese, vegetables, nuts and even dried fruits will completely replace meat. They can be fried, baked, stewed in various sauces, steamed, grilled.

It is not at all difficult to wrap the filling in a cabbage leaf, you need to unfold it, beat off the thick part with a kitchen hammer or simply cut it out with a knife. If there is a desire to fry cabbage rolls before baking or stewing, they should first be rolled in flour, and then put in a hot pan. The dish can be prepared in classic version or use more simple recipe and make lazy cabbage rolls.

Stuffed cabbage: a classic recipe

Before cooking cabbage rolls, you need to take the following products:

white cabbage; - 300 g ground beef; - 200 g minced pork; - 100 g of rice; - 200 g carrots; - 2 pcs. onion; - 2 tomatoes; - vegetable oil; - salt; - 150 g of sour cream; - ground black pepper; - flour; - 50 g of tomato paste.

Pour water into a saucepan, put the container on medium heat and boil. Gently lower the cabbage into the liquid, salt, cook for 10-15 minutes. Then put the vegetable on a sieve, let the water drain completely, and then disassemble it into separate leaves. Hard stems should be softened with a chopper or cut with a knife.

Stuffing for cabbage rolls does not have to be meat, you can use mushrooms or vegetables to your liking

Mix minced meat, salt, add pepper. Grate the carrots, cut the onion into small cubes, chop the tomatoes in the same way. Mix ingredients with meat. Spread two tablespoons of the filling on cabbage leaves, roll up, giving an oblong shape. Pour flour into a small plate, roll the cabbage rolls in it, and then put them in a hot pan. Fry on both sides, and then put in a deep heat-resistant container, pressing tightly against each other.

Preparing the fill is easy. To do this, combine sour cream and tomato paste. Pour this mixture over the cabbage rolls. As a rule, such a mixture is diluted with distilled, bottled or filtered water. After that, the dish can be baked in the oven for 30–40 minutes or simmered over low heat for about 1.5 hours. Serve on the table with the sauce in which the cabbage rolls were prepared.

Lazy cabbage rolls - there is nothing easier!

Stuffed cabbage can take quite a bit of time to cook if made in a more simple version. For this you will need:

400 g cabbage; - 500 g minced meat; - 200 g of boiled rice; - 2 onions; - 250 g of 10% sour cream; - 250 g of tomato paste; - breadcrumbs; - salt; - pepper; - vegetable oil.

How to separate cabbage leaves for stuffed cabbage

1. First you need to prepare cabbage leaves for future cabbage rolls. Boil water in a deep saucepan, dip a whole head of cabbage into it. The stalk should be on top - pierce it with a fork or knife to make it easier to hold the cabbage.

2. As soon as the top leaf of cabbage warms up, it must be cut off at the base.

3. Gradually, you need to disassemble the entire head of cabbage, separating each sheet. For cabbage rolls, only large leaves should be set aside. At the base of each leaf, cut off the hard part with a knife.

4. Now you need to boil the cabbage leaves in in large numbers boiling water. This is done so that they become soft and do not break when folding.

Stuffing of minced meat and rice for cabbage rolls

5. Mix rice with minced meat, add spices to taste.

6. Put a small amount of minced meat at the base of the cabbage leaf and roll up.

How to cook cabbage rolls with minced meat

7. Fry prepared cabbage rolls for hot pan with the addition of sunflower oil.

8. Now the cabbage rolls should be tightly placed in a deep pan or cauldron. Top with water so that it covers them halfway. Put the pot on a slow fire. Fry chopped onions, carrots in a pan, add tomato juice and let it boil. Put the onions with carrots in a container with stuffed cabbage, close the lid and turn on the burner on a strong fire. After boiling, the fire must be reduced and continue cooking for 40-50 minutes.

Hot cabbage rolls in cabbage leaves can be served with potatoes, rice, and cereals.

In the stuffing for cabbage rolls, you can add carrots fried in a pan, chopped tomatoes, garlic, sour cream. They will give the cabbage rolls a unique aroma and taste, make the filling juicy.