Cabbage rolls - a dish of cabbage envelope with meat filling inside. The taste is directly dependent on the filling, shell and sauce used.
There is a huge amount of options, but cabbage rolls with young and tender cabbage are especially successful.
Cabbage rolls from baby cabbage - general principles of cooking
The leaves of young cabbage do not require long steaming, they remain tender, juicy, perfectly combined with meat and literally melt in your mouth. But, in order to make the dish, the stuffing does not fall out, you need to use a large head of cabbage or two small vegetables. The core with small sheets in this case will have to be removed. A large vein is removed from the leaves, which will interfere with the twisting of the envelopes.
What goes into the filling:
• chopped meat;
• rice;
• vegetables (onions, carrots, garlic).
Ready stuffed cabbage need to anger sauce. Typically, the dressing is prepared from browned vegetables with tomato, sour cream. You can take one thing or combine. Additionally introduced spices, greens. Stuffed cabbage can be stewed in a sauce on the stove or in the oven. There are options with pre-fry, a recipe just below.
Delicious cabbage rolls from young cabbage in tomato and sour cream
For the preparation of juicy cabbage rolls from young cabbage will need pork and beef. But if there is no different meat, then you can take one look. In beef, it is desirable to add a little fat.
Ingredients
• 400 g pork;
• 400 g of beef;
• 1 head of cabbage;
• 4 carrots;
• 3 bulbs;
• 150 g of tomato sauce;
• 300 g sour cream;
• 140 grams of rice;
• 40 g of oil;
• spices.
Cooking
1. Wash dry rice, pour into boiling salted water, boil for 6-7 minutes. Drain into a colander to get rid of excess fluid.
2. Cut cabbage from cabbage, drop head into boiling pot, boil for a minute, remove. Longer hold is not worth it, so that the young leaves do not limp. Take out, remove the top sheets. Immerse the head again, repeat. Thickening on the sheets must be removed with a sharp knife. 3. Twist the beef and pork through the meat grinder. Or we take for stuffed cabbage ready stuffing. Add rice to it.
4. Onion cut, all heads at once. Rub the whole carrot. Fry vegetables in a skillet. We split in half. We shift one part to the stuffing, the rest of the browning is left for the sauce.
5. Topping fill with spices, stir.
6. Wrap the whole mince in the cabbage leaves, forming the usual envelopes.
7. In the roasted vegetables that remain, add the tomato sauce, fry. Then pour 700 ml of water, boil for a couple of minutes and lay out the sour cream. We warm the sauce, salt.
8. Pour a little vegetable sauce to the bottom of the pan, lay out the stuffed cabbage rolls, do not forget to water. The remains are simply poured from above.
9. Put the dish on the stove, cook under the lid. After boiling the fire set the minimum, the time of languor 50 minutes.
Cabbage rolls from young cabbage in a tomato
This recipe is distinguished not only by pouring, but also by a simplified method of preparing cabbage leaves in a microwave oven.
Ingredients
• 1 head of cabbage;
• 150 grams of rice (dry cereal);
• 0.7 kg of any forcemeat at its discretion;
• 2 bulbs;
• 2 carrots;
• 1 pepper;
• 400 grams of tomatoes.
Cooking
1. We remove the stalk with a sharp and long knife. Put the cabbage in the bag or in the form for the microwave, put it in the oven. Turn on for 7-10 minutes, depending on the size of the head. We take out, slightly cool, remove the soft, steamed leaves.
2. Cook the rice until half cooked.
3. Slice the onions, coarsely grate three carrots, fry together until a light blush. A couple of spoons shift in stuffing.
4. Add the grated tomatoes to the sauté, stew for a couple of minutes, put the Bulgarian pepper, cut into strips, pour in 0.5 liters of boiling water. Cook the sauce for a couple of minutes, season with spices.
5. Stir rice with meat and roasted vegetables, pepper, season with salt.
6. We form cabbage rolls from previously cooked leaves, put them in a saucepan, pour sauce, stew on the stove until done.
Cabbage rolls of young cabbage with roasting
Recipe for cabbage rolls of young cabbage with pre-frying. The sauce is made white on the basis of sour cream and garlic. Ingredients
• 1 head of cabbage;
• 150 grams of rice (boil);
• 0.6-0.7 kg of meat or minced meat;
• 2 bulbs;
• 500 g sour cream;
• 4 cloves of garlic;
• flour, butter, dill, dry or fresh.
Cooking
1. Cook the cabbage in water or in the microwave, as in the recipes above.
2. Rice boil a few minutes, but do not bring to full readiness. Let the grains be solid.
3. Chop both onions, add them to the stuffing, season the stuffed cabbage stuffing with spices, stir.
4. Fold the envelopes of the leaves with the filling. Roll alternately in flour, gently fry in hot oil in a frying pan.
5. Transfer to the pan.
6. Dilute sour cream with the same amount of water, prune in the sauce, squeeze the garlic, pour the cabbage rolls.
7. Cook for about 40-45 minutes on the stove. At the very end, season the dish with dill.
Cabbage rolls from young cabbage in the oven
These cabbage rolls are also prepared from young cabbage, but will differ in taste, as they are baked in the oven in a delicate cheese sauce. Twist envelopes according to any of the recipes.
Ingredients
• 10-12 cabbage rolls;
• 500 ml of milk;
• 1 spoonful of flour;
• 2 cloves of garlic;
• 80 grams of cheese;
• 25 ml of oil.
Cooking
1. Heat the oil in a skillet, add one spoonful of flour to it, fry until golden brown.
2. Add a thin stream of milk. Throughout the time, the sauce should be quickly stirred.
3. Pepper, put salt and at the end grated cheese. Stir, turn off. Add chopped garlic to the filling for stuffed cabbage. If you wish, you can take more.
4. Spread the stuffed cabbage rolls in a baking dish. It is better to fit them in a single layer.
5. Fill all with milk and cheese sauce.
6. Stretch the foil, cook under it for 20-25 minutes. Then the coating from the form must be removed and cooked in open form for another quarter of an hour. The temperature all the steaming cabbage 180-190.
Cabbage rolls from young cabbage in layers
Lazy option juicy and tender cabbage rolls. It is not necessary to prepare it in advance, we take a fresh head out and go. Any meat or use the already cooked meat. Ingredients
• 600 g of meat (minced meat);
• 400-500 g of cabbage;
• 150 grams of dry rice;
• 300 g sour cream;
• 150 g of tomato ketchup;
• 250 ml of water;
• garlic, pepper, other seasonings;
• onion and carrot.
Cooking
1. Boil dry rice in boiling water for 2-3 minutes. For this dish will be enough.
2. Mix sour cream, water, ketchup. Season with garlic, spices.
3. Shred cabbage, but not very shallow. Since the vegetable is young, you can cut it into squares or ribbons. Lubricate the saucepan or stew-pan, put 2/3 of the cabbage on the bottom, lightly sprinkle with salt.
4. Put half of the grated carrot on the cabbage.
5. Now comes a layer of rice. Spread half of the prepared sauce on it.
6. Next, chop the onion, mix with minced meat and the second part of the carrot. Spread on rice, also pour sauce.
7. Top lazy stuffed cabbage fall asleep with the remnants of cabbage, add some vegetable juice.
8. Stew the dish on low heat for 45-50 minutes.
Cabbage rolls from young cabbage in the oven with mushrooms
Another recipe for baked cabbage rolls, which are cooked in the same form with mushrooms. It turns out very fragrant, juicy, satisfying.
Ingredients
• 10 cabbage rolls;
• 250 g of small champignons;
• 2 tbsp. l next oils;
• 400 g sour cream;
• 120 grams of cheese;
• 2 cloves of garlic;
• paneer. crackers.
Cooking
1. Cut the champignons in half or leave whole. Put in a pan with a pre-melted spoon of butter. Fry for a couple of minutes on the highest heat.
2. A second spoonful of oil to lubricate the form, on top to fill with crackers.
3. Put the mushrooms and stuffed cabbage rolls with meat and young cabbage.
4. Mix sour cream, garlic, season with sauce with any spices and pour 100-200 ml of water.
5. Pour the stuffed cabbage rolls.
6. Cook under the foil for 30 minutes.
7. Remove, quickly fall asleep cheese, bake without foil until golden brown. It's about 15 more minutes.
Vegetarian cabbage rolls made from cabbage with mushrooms
The recipe for vegetarian cabbage, which can be made in the spring in the post. There are mushrooms, but you can use other mushrooms. Ingredients
• 400 g raw champignons;
• 200-250 g of boiled rice;
• 2 onions;
• 2 large carrots;
• 1 pepper;
• 150 g of tomato;
• 400 g sour cream;
• 1 head of young cabbage.
Cooking
1. Cut the mushrooms into small pieces, throw them into the pan, fry until all the liquid is gone.
2. In another skillet, fry the onions and carrots, shift half to the mushrooms. Add the Bulgarian pepper, spices, pour boiled rice and stir.
3. We process cabbage heads in any way; boil or heat in a microwave oven. We assort leaves, we twist cabbage rolls with a mushroom stuffing.
4. Put tomato sauce in roasted vegetables, heat them together, add sour cream, and mix. If you need more gravy, you can pour water. But such a stuffed cabbage does not need a lot of sauce.
5. We fill in the prepared convolutions, we extinguish to readiness on a small fire. Since the filling is mushroom, 20-25 minutes is enough.
Cabbage rolls made from cabbage - useful tips and tricks
• So that the cabbage rolls do not unwind, you can quickly fry them with a side with a seam in a frying pan.
• If the filling is from lean meat, you can put a piece of butter or chopped fine lard (salted, fresh, smoked) into each product, the dish will be much more tasty with them.
• Spices will help to improve the taste of purchased minced meat. Feel free to add garlic to the stuffing; seasoning mixtures may be a superfluous bouillon cube.
