Stuffed cabbage rolls are a delicious second course, borrowed from Tatar and Turkish cuisine. Belarusian and Lithuanian chefs simply reinvented the eastern dolma in their own way, replacing minced lamb with pork, and grape leaves with cabbage. And we got such weighty and meaty meatballs in cabbage leaves. The dish is quite filling and tasty, which is why it has taken root in Ukrainian, Russian, and Belarusian cuisines. And like all fairly old popular dishes, cabbage rolls have also accumulated a lot of recipes today. I will tell you the recipe for cabbage rolls, how they have always been prepared in my family. This is a recipe without any innovations, and is closest to the classic one. The cabbage leaves are tender and easy to bite, and the filling is always juicy and aromatic.
What I also like about this dish is that the rolled cabbage rolls can be stored in the freezer for a couple of months. I wanted cabbage rolls - I took out ready-made rolled semi-finished products and quickly stewed them.
Ingredients:
- 1 large head of cabbage;
- 0.5 kg minced meat (pork + beef);
- 0.5 tbsp. rice;
- 1 large onion;
- 1 carrot;
- 1 tbsp. tomato paste;
- 2-3 cloves of garlic;
- a little parsley;
- 1 tbsp. vegetable oil;
- salt and pepper to taste.
for filling:
- 3 tbsp. tomato paste;
- 3 tbsp. sour cream.
for sour cream sauce for cabbage rolls:
- 200 ml sour cream;
- 1-2 small cloves of garlic;
- parsley.
Recipe for cabbage rolls with cabbage, minced meat and rice
1. As a rule, the top leaves of cabbage are dirty and have defects. We remove them and wash the cabbage. We put the head of cabbage in large saucepan and collect water. We put it on fire.
2. When the water boils, let the cabbage boil for 3 minutes and turn the cabbage over so that the leaves steam evenly. The cabbage leaves should become elastic, but they should not be too soft and lose their structure.
3. Take the head of cabbage out of the water onto a large plate. In order for the cabbage to cool faster, immerse the head of cabbage under cold running water for a minute. Then carefully use a knife to cut the cabbage leaf from the base of the head of cabbage and remove. We do this with all the leaves until they are well separated from the head of cabbage. As soon as you reach the difficult to separate and hard uncooked leaves, again immerse the head of cabbage in a pan of water and boil for 3 minutes.
4. And again we disassemble the head of cabbage into leaves. When small and crooked leaves remain on the head of cabbage, we remove it to the side; we will no longer need it. So that the product does not disappear, you can make stewed cabbage from the leftovers, although it will make 2-3 servings. We also remove the cabbage leaves to the side, but for now let’s move on to the other ingredients for the cabbage rolls.
5. Wash the rice thoroughly 5-6 times until the water becomes clear.
6. Boil the rice until half cooked. Place the rice in a saucepan, add enough water to cover it lightly and bring to a boil. Remove from heat and leave as is, without covering with a lid. The fact is that if the rice is not boiled, it will absorb all the juice from the minced meat and the stuffing of the cabbage rolls will be rather dry. And if you boil the rice until cooked, then in the process of stewing the cabbage rolls, the rice in the filling will turn into porridge.
7. Chop the carrots, onions and parsley very finely. If you want, you can grate the carrots. Place everything in a deep bowl.
8. Place the minced meat here, squeeze out the garlic, add tomato paste, salt and pepper. Mix.
9. Add rice.
10. Mix everything well.
11. Place cabbage leaf on a board or large flat plate. inside to yourself. We take 2 tablespoons of minced meat and form a cutlet with our hands. Place on cabbage leaf.
12. Roll up the cabbage roll, first folding the side parts, and then tucking in the bottom part of the cabbage leaf. Place the cabbage rolls on a plate.
13. Prepare the filling for cabbage rolls. Mix 2 cups of water, 3 tbsp. sour cream and 3 tbsp. tomato paste.
14. Grease a frying pan with vegetable oil and place cabbage rolls in it. Now by classic recipe The cabbage rolls need to be fried on both sides. But I never do this, because I prefer the kind of diet cabbage rolls that can be fed to children.
15. Pour our sour cream and tomato dressing on top. The cabbage rolls should practically float in it. If there is not enough liquid, add more water on top.
16. Cover with a lid and simmer over low heat for 1.5 hours. By the end, most of the liquid should have evaporated, but the cabbage rolls should remain in a small amount of thickened sauce. If the liquid evaporates too quickly during cooking, add more water. Remove the finished cabbage rolls from the heat, cover with a lid and let them brew for another 15 minutes.
If you need to speed up the process, first simmer the cabbage rolls over medium or high heat for 20 minutes without covering them with a lid. The main thing is that the sauce does not splatter all over the kitchen. Then we cover the cabbage rolls with a lid and put them in an oven preheated to 200 degrees for 30 minutes.
17. Meanwhile, prepare the sour cream sauce.
18. Squeeze the garlic into the sour cream and mix. Finely chop the parsley. You can add greens to the sauce, or you can just sprinkle them ready dish.
The most delicious cabbage rolls with cabbage and minced meat are ready! Pour sour cream sauce over them, sprinkle with herbs and serve. Bon appetit!
Stuffed cabbage rolls are the perfect combination of meat and vegetables. The dish comes out incredibly juicy, tender, aromatic and very tasty. We will tell you how to cook cabbage rolls.
Classic cabbage rolls with minced meat and rice You will need:- meat - 1 kg;
- tomato paste - 90 gr;
- rice - 185 gr;
- salt to taste;
- two onions;
- cabbage - 2 heads;
- sunflower oil - 25 ml;
- carrots - 2 pcs.;
- ground pepper to taste.
Diversify the taste of your usual dish with a new ingredient - Chinese cabbage.
What to take:- salt - 5 g;
- minced meat - 0.7 kg;
- two carrots;
- spices - 10 g;
- a head of Chinese cabbage;
- frying oil;
- round rice - 90 gr.
- onion - 100 gr;
- tomatoes - 0.4 kg;
- sunflower oil - 50 ml;
- carrots - 0.15 kg;
- 12 semi-finished cabbage rolls;
- salt to taste;
- tomato sauce - 30 g;
- water - 0.4 l;
- one Bay leaf;
- pepper - 10 gr.
- long rice - 0.2 kg;
- carrot - 1 pc.;
- cabbage - 1 pc.;
- oil - 40 ml;
- minced chicken - 0.6 kg;
- onion - 1 pc.;
- salt - to taste.
Hello friends!
Today we will pamper our loved ones with one of the most delicious, in my opinion, dishes.
Yum-Yum! Moreover, fresh cabbage is already sold, how can you pass it by indifferently.
So, let's begin.
To prepare delicious cabbage rolls you will need:
Head of cabbage;
Minced meat - 0.5 kg;
Onion - 1 piece;
Carrots - 2 pcs;
Boiled rice - 200 g;
Sunflower oil;
Tomato paste, sour cream, a little flour;
Garlic, herbs, bay leaf, black pepper, meat spices, salt.
Recipe for delicious cabbage rolls:
1. Disassemble the cabbage into leaves. Oh, this is a difficult job: stripping the cabbage, but let's try to cope with it.
Many people wonder: how to properly cut cabbage into cabbage rolls without breaking it. I know 3 proven ways to cut cabbage:
No matter how the cabbage was cut, I cut off the thick veins from each cabbage leaf so as not to damage the leaf itself. That is, I make the sheet flatter and less brittle.
I managed to cut the cabbage:
2. Add onion to the prepared minced meat. It is advisable to prepare the minced meat yourself. I usually do it like in . You can, of course, buy it on the market if you know good suppliers - this will save time, but I prefer to make it myself.
3. Add salt and spices.
I also add finely chopped cabbage leftovers; I can’t feed my daughter vegetables any other way, and chopped cabbage is almost invisible in the minced meat. Here's a little secret.
4. Add boiled rice and cabbage.
5. Mix everything.
The crucial moment has come: the formation of cabbage rolls.
6. Place 2-3 tbsp on the edge of the leaf (near the petiole part). filling, cover the filling from below, then fold the side parts up and wrap the top part. This is roughly what happened to me:
7. Fry the cabbage rolls in sunflower oil on both sides.
8. Place in layers in a cauldron.
9. Between the cabbage rolls, make a layer of carrots, garlic, tomato paste, bay leaf.
From the remaining minced meat I make small cutlets and also put them in the cauldron:
10. Make gravy for cabbage rolls. In a separate bowl, make a mixture: sour cream + tomato paste + water (those who cut the cabbage using method No. 2 were lucky here, you can use cabbage water) + flour.
11. Pour this mixture over the cabbage rolls and the stew over low heat for 40-50 minutes.
Now the most important thing is to be patient and wait, and this is oh how hard it is!
In the meantime, let's cook buckwheat as a side dish and make: cucumbers, tomatoes, green salad, fetax cheese and olive oil:
The end result was something like this:
And a portion for my daughter, the design is also hers:
Bon appetit!
For those who like to “hang out” in the kitchen for two or three hours, I highly recommend preparing. The dish is to die for!
And if you are going to go to nature and you have the opportunity to take a cauldron with you, then be sure to prepare or!
Stuffed cabbage rolls are the most popular dish in our country, consisting of minced meat, wrapped in softened cabbage leaves. Thanks to this composition, they are a self-sufficient second course, which in most cases does not even require an additional side dish. However, the beauty of cabbage rolls lies not only in the ease of use, but also in the amazing tastes and aromas that this simple and inexpensive dish contains. Minced meat enclosed in cabbage leaves retains its softness and juiciness during the stewing process, and in addition, it is soaked in cabbage juice, acquiring its unique taste, beloved since childhood.
Cooking classic cabbage rolls with minced meat may at first seem like a rather labor-intensive process, especially for beginners. However, if you quickly and correctly prepare the cabbage leaves, then there is nothing very complicated in this recipe. In my opinion, the best way is to cook cabbage in the microwave, since it only takes 10 minutes and allows you to quickly and easily get cabbage leaves that are soft and easy to stuff. If, moreover, you choose cabbage that is not too old for this dish, then its leaves will practically roll themselves into neat and dense cabbage rolls.
Cabbage rolls with minced meat are light and healthy dish, which is a must-have in your family’s diet. However, most children, and some adults, are not too fond of the boiled cabbage shell and leave it on the plate, eating only the minced meat. To solve this annoying problem, I suggest stewing cabbage rolls in a rich vegetable sauce with the addition of tomato and cream. This sauce itself has excellent taste properties and is able to make any dish extraordinarily appetizing and desirable, turning even ordinary-looking boiled cabbage into a completely edible delicacy. Stuffed cabbage rolls with minced meat, stewed in a delicate thick gravy, look incredibly appetizing and beckon with their appearance and invite everyone to the table!
Useful information How to cook cabbage rolls with minced meat and rice - recipe for cabbage rolls with minced meat in a pan step by step with photosINGREDIENTS:
- 1 medium head of cabbage (1.5 kg)
- 2 tbsp. l. flour
- salt pepper
- 60 ml vegetable oil
- 800 g minced meat (pork + beef)
- 1 Wed. onion
- 80 g rice
- 20 g fresh parsley
- salt pepper
- 1 patient onion
- 1 patient carrot
- 3 – 4 teeth. garlic
- 500 g chopped tomatoes
- 250 ml cream 33%
- ½ tbsp. broth or water
- 2 tbsp. l. vegetable oil
- salt pepper
COOKING METHOD:
Cabbage for cabbage rolls1. In order to cook cabbage rolls with minced meat, you first need to prepare cabbage leaves for them. The easiest way to do this is using a microwave oven. To do this, the head of cabbage must be washed and wrapped in 2–3 layers. cling film and cook in the microwave at 80% power for 10 minutes.
Advice! If you don’t have a microwave on your household, then you will have to boil the cabbage in a large saucepan in boiling water. To do this, you must first cut the stalk out of it and if you manage to carefully separate the cabbage leaves from each other, then they can be boiled in boiling water for 5 - 7 minutes. If this turns out to be difficult, you can put a whole head of cabbage in boiling water, and then remove the leaves from it gradually as they are ready.
2. Cool the cabbage and carefully separate it into individual leaves, being careful not to damage them. In old cabbage, it is necessary to cut out the hard thickenings located at the base of the leaf, and if it does not curl well, then lightly beat it with a meat mallet.
Advice! To prepare cabbage rolls, you need to choose a medium head of cabbage (about 1.5 kg) and do not take the top and bottom leaves from it. Then the cabbage rolls will be easier to stuff and they will turn out to be approximately the same shape and size.
3. To prepare the filling for stuffed cabbage rolls with minced meat, peel and chop the onion. 
4. Boil the rice in boiling water for 10 minutes until half cooked and drain it in a colander. To prepare cabbage rolls, you can use any type of rice - round or long grain. 
5. In a deep bowl, mix minced meat, rice, onions and chopped parsley.
Advice! To prepare cabbage rolls, you can use any minced meat - beef, chicken, pork, lamb or minced turkey. I prefer to use classic mixed ground beef and pork, as it has a universal taste and moderate fat content.
6. Salt and pepper everything and mix thoroughly with your hands. The stuffing for cabbage rolls made from minced meat and rice is ready!
7. For each cabbage leaf, place a generous portion of minced meat according to its size and roll into a neat, tight roll. If the cabbage is young, then this is a very simple and quick procedure that should not cause any problems. 
8. Lightly roll the cabbage rolls in flour mixed with salt and pepper and shake off the excess. 
9. Heat vegetable oil in a large frying pan and fry the cabbage rolls with minced meat over medium heat on both sides until a light golden crust appears.
From this amount of ingredients I got 14 fairly large cabbage rolls, so I had to fry them in two batches, periodically adding vegetable oil to the frying pan.
10. Place the fried cabbage rolls in a cauldron or thick-walled pan, cover with a lid and keep warm. 
11. To prepare the vegetable sauce for cabbage rolls, chop the remaining onions. Peel the carrots and grate on a coarse grater. 
12. Fry the prepared vegetables over medium heat in a separate frying pan with 2 tbsp. l. vegetable oil for 8 - 10 minutes, then add garlic passed through a press and after 1 minute remove from heat. 
13. Place the fried vegetables on top of the cabbage rolls. 
14. Pour ½ tbsp into the pan left after frying the cabbage rolls. any broth or plain water, bring to a boil over medium heat and cook for 2 minutes. Then add heavy cream and chopped tomatoes and cook the sauce at a low simmer for 5 minutes.
Advice! For this dish, it is most convenient to use ready-made pureed Passata tomatoes, which are sold in cardboard boxes. But if you don’t have such canned food, then you can grate regular peeled tomatoes or take a can of canned tomatoes and grind them in a blender into a homogeneous mass.
15. Pour the prepared tomato cream sauce into the pan with cabbage rolls. 
16. Simmer the cabbage rolls in the sauce over low heat, covered, for 40 minutes, avoiding a strong boil. 
Extraordinarily tasty, tender and juicy cabbage rolls with minced meat are ready! It is not at all necessary to prepare any side dish for them, but fresh vegetables will always be the theme. Bon appetit! 
I suggest you delicious recipe second course (one of my favorites) – cabbage rolls with meat and rice. They can be cooked not only on the stove, but in a slow cooker - in any case, the cabbage rolls will be satisfying and very appetizing.
Not all housewives undertake to cook cabbage rolls, believing that it is a long and difficult task. However, like many step-by-step recipes for second courses, this dish is not particularly complicated in the cooking process - the main thing is to know some secrets. For example, cabbage for cabbage rolls with meat must first be softened - there are several ways (I’ll tell you about my favorite).
Ingredients:(2 kilograms) (1 kilogram) (1 cup) (3 pieces) (2 pieces) (3 cups) (1.5 teaspoons) (2 pieces) (8 pieces) (3 tablespoons) (4 tablespoons) ( 1 bunch)
Cooking the dish step by step with photos: 
First of all, I’ll tell you about my favorite way of preparing cabbage for cabbage rolls (my Tamara suggested it to me - now I only do it this way). As a rule, housewives boil cabbage leaves to soften them, right? But this method is quite labor-intensive, and you can easily get burned. Alternatively, you can freeze the head of cabbage, then the sheets will become soft after thawing. But here’s another way - steam the cabbage in the microwave! We take a head of cabbage, remove the limp or damaged leaves, put it in a bag and tie it tightly. Depending on the weight of the head of cabbage, the time may be needed differently. But for 1 kilogram it takes about 10-12 minutes to general mode. That is, you just put the cabbage in a bag in the microwave and cook it there on the Warm program. It took me half an hour to prepare a 2.5 kilogram head of cabbage.
We take it out and wrap it in a towel right in the bag so that it sweats a little more. You can carry out these manipulations in the evening, leaving the head of cabbage to cool until the morning. When it cools down, open the bag and take out the cabbage. The sheets will come off perfectly on their own, even the most delicate and compressed ones. We cut off the hard veins at the base of the sheets, otherwise it will be difficult to carefully roll the cabbage rolls with them.
Now it's time to start filling our delicious cabbage rolls. To do this, we either take ready-made minced meat (pork, chicken, beef or mixed - whichever you prefer) or grind the meat through a meat grinder.
Rice. My mother, for example, always pre-boils it until half cooked when preparing cabbage rolls, but I don’t see any point in this. I just wash the cereal very thoroughly in 5-7 waters.
Combine minced meat and washed rice in a bowl. In addition, we chop the peeled carrots (on a coarse grater), onions and parsley (cut very finely). Leave half the vegetables and herbs, and add the other half to the minced meat.
Mix the stuffing for cabbage rolls thoroughly, add salt, and taste. If necessary, add more salt.
Now we make cabbage rolls. Place a couple of tablespoons of minced meat on each cabbage leaf (they are very elastic) and wrap it in the form of an envelope. Place the first layer of cabbage rolls in a thick-walled pan or duck pot. I also put substandard or too small sheets on the bottom of the dish that no longer fit the minced meat.