What do you usually cook stuffed cabbage? Probably with minced meat. Well, sometimes even vegetable version - with rice, onion, carrot. Cooks who love unusual recipes may have tasted cabbage rolls with millet and mushrooms. But did you have to help yourself with summer cabbage rolls ... with spinach?
Stuffed cabbage with spinach is a dish - light, vitamin and green, like summer itself! Even rice in stuffed cabbage is colored in a delicate green tint due to spinach. Despite the lack of meat, butter and zazharki, stuffed cabbage is obtained nourishing. However, they can be called dietary - a suitable dish for a hot day!
Such cabbage rolls can even kiddies with one and a half years. Initially, the composition of the filling included only spinach and cheese, and I added rice for satiety and volume, since spinach is significantly reduced in volume during heat treatment.
Ingredients for spinach stuffed cabbage:
- 1 small head of young cabbage;
- 1, 5 glasses of rice;
- 1 bunch of spinach;
- 50-100 g Dutch cheese;
- Salt;
- Sour cream;
- Greens.
Cooked cabbage rolls with spinach:
Boil rice in salted water (for 1 part of rice - 2 parts of water). Fill the rump with cold water, bring to a boil over medium heat, then reduce the light to small and cook, stirring occasionally, almost to full readiness (rice can be a little more solid, in cabbage rolls it will reach). Turning off the fire, leave the rice for 5-10 minutes under the lid, then shift to a bowl to cool. We put the spinach in cold water for five minutes in order to soak the soil from the garden bed from the leaves, then rinse it under running water.
Pour boiling water with heat-resistant dishes and put leaves in it for 3 minutes. Then we throw the greens in a colander to glass the water. Chopped spinach chopped with a knife.
We rub cheese on a large grater.
We prepare the cabbage in the same way as in the recipe for Lenten cabbage rolls with vegetables. Remove from the head of a pair of upper leaves. We make cuts around the stalk. Dip cabbage for 3-5 minutes in boiling water. The cabbage is younger and more tender, the less it needs to be cooked so that the leaves soften and remain whole.
Dip the cabbage into a colander, and when the water runs out and the head is cooled down a little, carefully disassemble it into leaves. Thick streaks in the middle of the leaves cut off.
When the rice and spinach are cool, prepare the filling: combine the grits, greens and grated cheese, salt, pepper and mix thoroughly.
We put the stuffing on the cabbage leaves and fold in envelopes.
Pour some water on the bottom of the enamel saucepan and put the stuffed cabbage next to each other tightly. On the first layer of cabbage you can put a second, and it is not necessary that their water covers, cabbage rolls will be steamed. The main thing is that there is a layer of water at the bottom, otherwise, if it boils away all, the cabbage rolls can be burnt. Cooking cabbage rolls with spinach for 15-20 minutes under a lid with a low boil. When the cabbage is soft, they are ready. You can directly stuffed cabbage with sour cream right in the pan, add salt and sprinkle with chopped dill, and turn it off after a couple of minutes. Or add sour cream when serving. You can even stew such cabbage rolls not in water, but in sour cream, if you cook a small portion.
All shades of green gathered in summer stuffed cabbage rolls with spinach! Bright spinach, light green cabbage, emerald dill are perfectly combined with snow-white. Serve the cabbage rolls with spinach on a light platter, watering with cold sour cream!
