Cabbage rolls made from Peking cabbage is a dish that differs from the original one in a more convenient preparation, with a soft shell. In addition, this cabbage is better combined with fillings for cabbage, rather than white cabbage.
How to cook cabbage rolls from Peking cabbage
Cooking cabbage is quite an easy process. You just need to prepare and mix the ingredients, put in a cabbage leaf and cook. Cook them as you wish. Oven, steam, frying pan and pan - everything is at your service.
In the classic version, cabbage rolls are made from a mixture that includes minced meat, rice, onions, carrots, spices and tomato paste, as well as leaves for the “wrapper”.
How to prepare Beijing cabbage leaves for stuffed cabbage
Sheets of Beijing cabbage have a shape that is convenient in the preparation of cabbage. Unfortunately, like any other, Beijing is rather fragile when bent.
Leaf preparation is simple and easy. Cut a base from the head, separate the leaves and select the largest ones. Rinse in cool water, cut off the thickening on the leaves, so that they have approximately the same thickness over the entire area.
Finally, put the sheets in the basin, fill with boiling water and wait about fifteen minutes. Hot water itself will do all the work, namely, it will soften the leaves, allowing them to bend and fold as you please.
Cabbage rolls with Chinese cabbage, step-by-step recipe with photos
- Picky Head
- One hundred grams of rice
- Half a kilo of minced pork
- Three turnip bulbs
- Two small carrots
- Two large spoons of tomato paste
- Half a glass of sour cream
- Half a glass of pure water
- Cook salt
- Freshly Ground Peppers
- Sunflower oil
Peken should be disassembled and put in boiling water for a couple of minutes, then taken out into a sieve to drain the water.
Boil the rice in salted water for about fifteen minutes, then rinse.
Cut onions into cubes and fry until light golden.
In a bowl, combine boiled rice, fried onions and minced meat, season with salt and pepper.
At the bottom of the saucepan, arrange the potato circles so that the cabbage rolls are not fried.
For each cabbage leaf lay out the stuffing and wrap in an envelope.
Stuffed cabbage we put in rows in a saucepan.
We rub the carrot on a Korean grater.
Cut the onion into cubes and save with the carrot.
Add sour cream and a tomato directly to the pan of vegetables. Salt, pepper, pour some water and boil.
Fill the resulting sauce with cabbage rolls and stew for an hour under a lid on a quiet fire.
Cabbage cabbage rolls with minced meat in the oven
Stuffed cabbage in the oven are obtained with a more pronounced meat taste and juiciness. And in order not to lose the latter, you should not use too much rice or lean, low-fat meat.
Take the following products:
- Long-grain rice - 150 grams
- Pork or minced beef
- Onion - a large onion will suffice
- Garlic - a pair of cloves
- Carrots - one hundred grams
- Canned tomatoes - four hundred grams
- Cabbage - a pair of large forks
- Dill greens - a small bunch
- Spices and salt to your taste.
The best option in the choice of the meat component of the filling will be the choice of meat from the cut of ham of a pig or beef from the hip portion. Cut the existing piece into small pieces, which you will need to chop up with a meat hatchet or with an ordinary large knife, until it is minced. Such meat will be much juicier and tastier, unlike minced meat. No time messing with meat? So be it, take the usual stuffing, without any additives. With meat, mix boiled crumbly rice, chopped garlic, chopped and fried onions with carrots, spices and salt. Stir well and distribute over softened cabbage leaves. On one sheet, take about a tablespoon of minced meat. Although look at the size of the sheet and by whether it is enough to collapse.
Put the stuffed cabbage rolls in a deep pan, add some water. Pour tomato sauce on top and cover with foil. It is advisable to bake the cabbage at 180 degrees in the region of forty-forty-five minutes. Sprinkle them with herbs when serving.
Lazy cabbage rolls from Peking cabbage
Lazy cabbage rolls are in essence very similar to meatballs, except for the use of cabbage in the recipe. Preparing lazy cabbage rolls to the ugliness simply, according to the “mixed, shaped, cooked” scheme.
Cook crumbly rice, about a glass, mix it with half a kilo of beef or pork mince, fried onions and carrots, which 50 grams per each will be enough. Salt and pepper, add 400 grams of finely chopped peking and mix.
Forming balls the size of an average onion, put them in a frying pan, pour water and cover with tomato sauce, it will take about 350-400 grams. Close the pan and bring to readiness.
Serve lazy cabbage rolls can be as a side dish, and as an independent dish. Side dishes are desirable to use light, from a small amount of ingredients.
Cabbage rolls in a multicooker
Due to the multifunctionality of the multicooker, it can be used in the preparation of cabbage rolls. Quenching can take a little more than an hour and a half, but the time spent in the end will pay back with interest.
You will need:
- 500 grams of minced meat
- 200 grams of rice, boiled scattered
- 70 grams of onions and carrots
- Three or four cloves of garlic
- A pair of medium heads of kale
- Tomato sauce, three hundred grams will be quite enough
- Spices and seasonings. Here it is at your discretion
Disassemble the head of cabbage into sheets, rinse with water and place in a large container. A basin or large pot would be useful. Spread the leaves evenly, but do not tamp. Fill with hot water, and let them steaming and soften, it will take about fifteen minutes.
While the leaves take water treatments, prepare the stuffing. Mix rice and minced meat. To them send fine-cut onions and carrots. Crumble the garlic and add the spices and mix.
In steamed soft leaves, arrange the stuffing and wrap the sheet according to the type of envelope. In which case, trim the leaves with kitchen scissors. Put the stuffed cabbage rolls into the bowl of the slow cooker, it is possible to make them one on another, and pour them with tomato sauce. Set the power to 800-900 watts and turn on the "quenching" mode. After an hour and a half, everything will be ready for serving.
Cabbage rolls from Chinese cabbage in sour cream sauce
Tomato sauce when cooking stuffed cabbage is a classic of the genre, but not everyone can like it, or it can get bored. Then sour cream sauce will come to the rescue.
Take the following ingredients:
- 750 grams of minced meat
- 200 grams of onions
- slightly more than half a glass of long grain rice
- 2 large cabbages of Peking cabbage
- spices to taste
For the sauce you will need:
- 400 grams sour cream of ten percent fat content
- 250 grams of onion
- a glass of water
- vegetable oil
- a small bunch of dill
- salt and spices of choice
Disassemble the cabbages into leaves, trim them, rinse and cover with hot water for 15-20 minutes.
Boil the rice to a crumbly state, mix it into the meat, and send the fried onions, salt and spices. Mix the minced meat and distribute in portions over the cabbage leaves. Wrap them, send them to the pan or pan and add water to extinguish.
Sour cream sauce is prepared very simply. Fry, chopped feathers, onions. It should soften to the maximum. Pour sour cream to it, stirring in the process, it is also worth adding spices to the sauce. Hold it a little on the fire and let it thicken. Onions at this moment it is desirable to knead with a spatula to a puree state.
Put the stuffed cabbage in the form, pour the sauce on top, cover with a lid or foil, if you bake, and let stew until done. A couple of minutes before the end of cooking, sprinkle the stuffed cabbage with dill.
Chicken cabbage rolls from Peking cabbage
Chicken cabbage rolls will be more dietetic than poultry or beef “brothers”. They require less time for cooking, due to the speed of cooking the chicken itself.
For stuffing, you can use chopped chicken thighs, or a more dietary fillet. Grinding chicken is worth knives, in extreme cases, a meat grinder with a sharp knife and a large grill.
Take half a kilogram of minced chicken meat, spice it with spices and salt, add fried onions, 50-60 grams will be enough. Stir the mixture and put boiled rice in it. Preferably cooked until crisp. Rice dry weight, for the listed amount of meat, you need about 100-120 grams. Wrap the prepared mince in the steamed cabbage leaves, put in any shape convenient for you and send to prepare, pre-watered with tomato or sour cream sauce.
When cooking, keep in mind that chicken comes to readiness quickly. When extinguishing will be enough for forty to fifty minutes. For baking under the foil enough 50-60 minutes. Do you want to cook chicken cabbage in a slow cooker? At 700 watts you need sixty to seventy minutes.
Dietary cabbage rolls from Peking cabbage
Do you like stuffed cabbage rolls, but the “lifeline” around the belly is getting bigger and bigger? Well, low-calorie options will come to the rescue.
First of all, you should pay attention to the choice of meat. Less fat content - less calorie. Most preferable will be lean beef and veal, chicken, turkey. All this at a minimum contains fat and the maximum protein.
An important component of minced meat is rice. Unfortunately, it is rather high in calories due to its high carbohydrate content. Remove it from the stuffing is not completely out, you can really, just reduce its quantity by two or three times.
For the sake of reducing caloric content is to remove the fatty sauce, like sour cream. Due to its high fat content, it can adversely affect your diet and body shape.
Take half a kilo of minced chicken fillet, combine with 50 grams of cooked rice, 50 grams of lightly fried onion, add salt and pepper. Mix in a homogeneous mass and roll in portions into prepared cabbage leaves. Cook until cooked with water or tomato sauce.
Delicious cabbage rolls from Peking cabbage in a pan
Stuffed cabbage in the pan are cooked by cooking and using a complex sauce that improves the taste is problematic. But all the taste can fit under the wrapper of cabbage leaves. Fry a couple of onion heads until light golden and leave it in the pan. Add half a kilo of ground beef, 150 grams of boiled rice to uncooked onions and mix well. Do not forget to salt and add pepper. Into the mixture, pour a hundred grams of tomato sauce, mix, put in a clean dish and let cool. You will get minced meat, which includes all the ingredients, and the meat in it will be soaked with onion oil and tomato sauce. You can add finely chopped garlic or its dried version.
Start cabbage sheets with minced meat and wrap in convolutions. Put in a saucepan, cover them with diluted tomato sauce 1 to 1 with water. To keep such cabbage rolls on the plate costs about one and a half hours, in no case let us boil the liquid.
Sprinkle the ready stuffed cabbage with chopped greens, serve with a simple side dish, not interrupting the taste of the dish, as well as add a sweet and sour sauce, based on tomatoes.
Eat tasty and move away from the usual recipes. Successes!