Stuffed cabbage rolls are fried or stewed. How to cook cabbage rolls? Cooking technology

Recipe for cabbage rolls with cabbage, minced meat and rice

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.

• You will need:
• meat - 1 kg;
• tomato paste - 90 g;
• rice - 185 g;
• salt to taste;
• two onions;
• cabbage - 2 heads;
• sunflower oil - 25 ml;
• carrots - 2 pcs.;

ground pepper to taste.

1. Step-by-step preparation:
2. Remove the top unnecessary leaves from the cabbage forks. Place the head of cabbage in boiling water for 3 minutes. The cabbage should be soft, but do not overcook it or the leaves will spread.
3. Carefully remove the leaves from the boiled fork. They shouldn't tear.
4. We make minced meat from meat: cut it into pieces and put it through a meat grinder along with slices of peeled onion.
5. Place the washed rice in a pan with water and cook until it is half cooked. It shouldn't turn into mush. Place the rice in the minced meat.
6. Peel and grate two carrots.
7. We sauté it in oil and add it to the minced meat mixture.
8. Add the bulk ingredients and mix the mass thoroughly.
9. Straighten the cabbage leaf. Place a tablespoon of minced meat in the middle.
10. Roll the sheet into a roll.
11. When you have the required number of cabbage rolls, place them on the bottom of the pan, seam side down.
12. Pour water into a bowl and add tomato paste.
13. Pour the resulting mixture onto the cabbage rolls.

As soon as the dish boils, turn the heat to low and cook for 40 minutes. Bon appetit!

How to quickly cook with Chinese cabbage?

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.

1. How to make cabbage rolls with minced meat and rice: Let's sort it out Chinese cabbage
2. on the leaves.
3. Cook the rice in a saucepan until half cooked.
4. Transfer the rice mixture to the prepared minced meat, add salt and pepper.
5. Saute the grated carrots in a frying pan until they release juice.
6. Lightly salt the leaves and place the meat and rice filling on them.
7. Roll the leaves into a tube, bringing the edges inward.
8. Place the fried carrots on the bottom of the pan.
9. Place cabbage rolls on top.
10. Fill the dish with water and add a pinch of salt.
11. Simmer with the lid closed for one hour.

Multicooker recipe

Required Products:

• sour cream - 40 g;
• rice - 95 g;
• minced meat - 0.7 kg;
• black pepper to taste;
• minced pork - 0.7 kg;
• one bay leaf;
• onion - 2 pcs.;
• cabbage - 1 fork;
• tomato sauce- 40 gr;
• salt to taste.

Cooking cabbage rolls in a slow cooker:

1. Place the cabbage head, washed and cleared of old leaves, into a saucepan and cook for 15 minutes.
2. Gently sort through the softened cabbage and fold in the leaves.
3. We have the minced meat ready. All that remains is to grate the onion, add to the minced meat and mix.
4. Add salt, washed rice and ground pepper.
5. We start the resulting homogeneous mass leaves, fold them into envelopes.
6. We have one onion and two carrots left. Wash them, remove the skin and grind them using a grater.
7. Pour sunflower oil into the multicooker and sauté the vegetables on the “Fry” program until golden brown. Turn off the frying mode.
8. Place a second layer of cabbage rolls,
9. Separately mix tomato sauce, 200 milliliters of water and sour cream.
10. Pour the mixture into the multicooker bowl. Sprinkle salt and add bay leaf.
11. The dish is prepared in the “Stew” program for 90 minutes.

Lazy cabbage rolls

For these cabbage rolls, you don’t need to sort through the leaves and then wrap them, just shred the cabbage. Very easy and fast.

Recipe Ingredients:

• carrots - 1 pc.;
• tomato juice - 200 g;
• pork - 0.7 kg;
• a third fork of cabbage;
• onion - 1 pc.;
• sour cream - 100 gr;
• rice - 0.1 kg;
• black pepper to taste;
• egg - 2 pcs.;
• salt.

Step-by-step instruction:

1. We chop the pork into pieces, load them into a meat grinder and make minced meat.
2. Finely chop the cabbage and immerse it in boiling water for 20 minutes.
3. Grind the onion and carrots on a grater.
4. Cook washed rice cereal in a saucepan.
5. Pour eggs into the rolled meat and add bulk ingredients.
6. Mix chopped vegetables and cooked rice. Add the mixture to the minced meat. We put it in the refrigerator for half an hour.
7. We form cabbage rolls in the form of cutlets, place them on a baking sheet or a special form.
8. Pour the cabbage rolls with tomato juice and place in the oven for 30 minutes. Temperature - 180 degrees.
9. Mix the remaining tomato juice with sour cream. Pour the resulting sauce over the prepared dish.
10. Raise the oven temperature to 200 degrees and bake for another half hour.

From frozen semi-finished product

If you plan to prepare the dish several days in advance, make frozen cabbage rolls. They tolerate storage well in the refrigerator and do not lose their taste.

What we need:

• onion - 100 gr;
• tomatoes - 0.4 kg;
• sunflower oil - 50 ml;
• carrots - 0.15 kg;
• 12 semi-finished cabbage rolls;
• rice - 185 g;
• tomato sauce - 30 g;
• water - 0.4 l;
• one bay leaf;
• pepper - 10 gr.

Cooking option:

1. You can either prepare semi-finished products yourself in advance and freeze them, or buy them at the store.
2. Take them out of the freezer an hour before cooking and place them on the bottom of the pan.
3. Now let's prepare a delicious sauce.
4. Remove the peel from the carrots and onions. Chop the vegetables with a knife and a grater.
5. Fry them in sunflower oil for 4 minutes.
6. Scald the tomatoes with boiling water, remove the thin skin.
7. Grind the pulp in a blender.
8. Transfer the resulting puree to the frying pan with the onions and carrots.
9. Add salt, add bay leaves and pepper.
10. The resulting flavorful sauce pour the cabbage rolls into a saucepan, add water.

We will tell you how to cook cabbage rolls.

• 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.

How to prepare cabbage rolls with minced meat:

1. Remove healthy leaves from the cabbage and boil them in boiling water for 3 minutes.
2. Sauté chopped onions and carrots.
3. Cook the washed rice until half cooked.
4. Combine minced meat, salt, rice, fried vegetables, mix.
5. Place a lump of filling in the center of a cabbage leaf and wrap it in an envelope.
6. Place all the resulting envelopes in a pan.
7. You can simply add water to the cabbage rolls, or prepare a sauce of tomato paste and carrots and onions, as in the previous recipe.
8. Simmer the dish for 40 minutes over medium heat.
9. Serve the treat with sour cream. Bon appetit!

Stuffed cabbage rolls are a unique culinary dish. They are served both for festive and everyday tables. You can experiment with the ingredients and seasonings of this hearty food for a very long period of time. There are also a lot useful tips, following which you can give the dish an unforgettable and refined taste. Here are some of them.

• To add some piquancy to the cabbage rolls in cabbage leaves, add a few grated bell peppers to the sauce or filling.
• If you cook cabbage rolls with the addition of rice, you need to choose large rice - it should be thoroughly rinsed with water (preferably several times).
• Stuffed cabbage rolls will be much tastier if the rice is fried together with onions in vegetable oil - it will not stick together, as it will be saturated with fat and become more aromatic.
• To avoid the stickiness of the filling, add a small amount of water to the rice - just enough to cover the cereal a little.
• For taste, you can put the skin of smoked lard or a smoked chicken wing at the bottom of the pot of cabbage rolls.

How to cook frozen cabbage rolls:

What we need:

• Frozen cabbage rolls - 15 pcs
• Carrot - 1 piece
• Onion - 2 pcs.
• Tomato paste - 2 tbsp
• Seasonings - salt, pepper, bay leaf
• Vegetable oil
• Water or broth

Cooking steps:

Before cooking cabbage rolls, they should be thawed. To do this, just take our semi-finished products out of the freezer 2 hours before cooking, or place the dish with frozen cabbage rolls in the microwave (defrost by weight mode).

1. Defrost cabbage rolls, lightly squeeze out excess liquid and place in a frying pan with heated vegetable oil.

2. Lightly fry on both sides until golden brown.

3. Transfer the fried cabbage rolls to a saucepan.

How to make sauce for cabbage rolls:

• Peel the carrots and onions and chop them.
• Three carrots on a coarse grater.
• Onion mode for small cubes.
• In the oil that remains after frying the cabbage rolls, fry the onions and carrots.
• Add tomato paste and fry it lightly to remove the acid.
• Add a little water or vegetable broth and leave to simmer over low heat for 10-15 minutes.
• Salt and pepper the stewed vegetables, add bay leaf and leave to simmer for another 3-4 minutes.

Pre-fried cabbage rolls, pour our sauce. If there is not enough liquid, then add water or broth until the liquid covers the cabbage rolls. Simmer over medium heat for no more than one hour.

Serve with sour cream or mayonnaise. Enjoy your meal!

How to stew cabbage rolls in a pan step by step video recipe

We have prepared a video for you to fully understand step by step process preparations.

The combination of meat and vegetables is one of the most successful culinary mixes, especially when it comes to cabbage rolls. This delicacy is prepared for lunch and for holidays; it easily becomes a decoration for any table. Minced meat or vegetable mixture, wrapped in cabbage or grape leaves and stewed in gravy, goes well with side dishes and salads. This culinary masterpiece has many cooking variations.

How did cabbage rolls appear?

As you know, every dish has its own story. True, with cabbage rolls everything is very ambiguous. Experts in world gastronomy associate the spread of this culinary delight with the immigration of peoples from of Eastern Europe and Scandinavian countries. But who first came up with the idea of ​​wrapping the filling in leaves and when he brought this idea to these regions remains a mystery. Be that as it may, a semblance of cabbage rolls is found in the cuisine of almost every state.

The most ancient prototype of darlings is considered to be the Jewish Hoshilkes. There are 2 options for preparing the delicacy: salty and sweet. The first is similar to the usual recipe for cabbage rolls, when a mixture of chopped meat and rice is wrapped in grape leaves. The filling for sweet products is the same rice, but with raisins and lemon or other citrus zest. Both types of kholishkes are stewed in tomato sauce without salt.

In Bulgaria, cabbage rolls are called zelevi sarmi and are considered a delicacy borrowed from their closest neighbors - the Greeks, famous for the variety of their cuisine. Interestingly, this culinary delight is topped with a mixture of unsweetened yogurt and fresh peppermint leaves.

In Romania, the culinary masterpiece was called sarmale and became one of the most important ceremonial dishes. It is prepared only in honor of a major holiday, and the responsibility for creating a gastronomic delight lies with the head of the family. Sarmale must be stewed in a vessel, the bottom of which is covered with leaves. sauerkraut. Romanians are sure that this gives ready-made dish special aroma and spicy taste.

How to stew cabbage rolls: secrets and tricks of cooking

Before stewing cabbage rolls, you should decide on the option for preparing them. Can be cooked classic dish from vegetable or grape leaves with filling, or simplify your task by making so-called “lazy pigeons”. The last option is simpler, it is also tasty and filling, but it does not look as impressive as neat rolls in gravy.

In order for the cabbage rolls to turn out successfully, it is useful to arm yourself with several secrets related to the choice of products and their preparation:

• It is best to take not white, but greenish cabbage heads. It is desirable that they have a flattened rather than rounded shape (this variety has fewer heads and thinner leaves).
• When blanching the leaves, it is advisable to add vinegar to the water (2 teaspoons are enough for 1 liter), it will help maintain elasticity.
• If you use lean minced meat for cooking, it is advisable to put a small piece in each roll. butter(about half a teaspoon), then after cooking the dish will be tender and melt in your mouth.
• The gravy for the sauce in which the rolls are stewed should be made with broth, not water.
• To make the cabbage rolls aromatic, it is advisable to fry them in a frying pan for 2 minutes on each side before stewing.

Classic cabbage rolls

The basis for many variations of meat and vegetable rolls is the classic recipe for preparing cabbage rolls. This is where you should start culinary experiments. For preparation you will need:

• 1 head of cabbage (weighing approximately 1 kg)
• 300 grams minced meat(pork or beef, but mixed is better)
• 2 eggs
• 200 grams of rice cereal
• 3 carrots
• 3 onions
• 10 sprigs of dill and the same amount of parsley, you can also add cilantro
• 100 grams of vegetable oil
• 1 pinch of black pepper and the same amount of allspice
• 1 teaspoon salt
• 1 glass of tomato juice or 1 tablespoon of tomato paste

For the sauce:

• 500 grams of water or vegetable or meat broth
• 400 grams of sour cream

Carrots and onions are washed, peeled and then chopped. The vegetable mixture is placed in a frying pan, poured with vegetable oil and simmered over low heat until the onion turns golden. Salt and pepper are added along the way and everything is stirred. Then tomato juice is poured into the frying pan (if paste is used, it will first have to be diluted in 1 glass of water). After stirring, the products are cooked for another 10 minutes.

The rice is poured into a deep container, washed and poured with boiling water, then left to cool. Separately, eggs are driven into the minced meat, a little salt and pepper are added and everything is mixed until completely homogeneous.

2\3 all stewed vegetables added to the meat mixture, followed by rice, then the ingredients are thoroughly mixed.

The cabbage head is washed, the top leaves are removed from it (as a rule, they are spoiled, damaged or limp), then deep cuts are made at the base (around the head) with a knife - this will help to disassemble the head into leaves. They will need to be poured with boiling water for 2-3 minutes. Alternatively, you can place the leaves in a plastic or glass container and place them in the microwave for 30 seconds on the “Cook” setting.

From each cabbage leaf you will have to cut out a thick vein or at least make it thinner so that you can use the vegetable component for the rolls.

It is advisable to cook cabbage rolls in a deep container with a thick bottom. The bottom of the vessel is generously greased with butter or vegetable oil. If the saucepan or cast iron does not have a non-stick coating, it is useful to line it with discarded cabbage leaves.

A little filling of meat and rice with vegetables is placed in each prepared leaf, then everything is wrapped. You can tie the product with thread, but keep in mind that then you will have to get rid of it before use. If cabbage rolls are made for a holiday, you will need to warn guests to first remove the strings from the delicacy, thanks to which the rolls do not unravel during stewing.

Raw cabbage rolls are placed in a prepared container. Sour cream, broth or water and the remaining 1/3 of fried vegetables are mixed separately, everything is salted, peppered and poured into a container with cabbage rolls. A cast iron or saucepan is placed on the stove, as soon as the dish boils, you need to reduce the heat to a minimum and simmer everything under a closed lid for 50 minutes. It is advisable to let the finished delicacy brew and then place it on plates. The cabbage rolls can be decorated with chopped herbs and topped with sour cream if there is any left.

"Lazy cabbage rolls"

To prepare this dish, all the same ingredients are used that are needed for the classic recipe. In the same way, the filling is prepared from stewed vegetables (the whole portion is taken at once), rice and meat. The difference is that the cabbage will need to be washed and cut into pieces, then kept in boiling water for 2 minutes and ground in a meat grinder, or finely chopped with a knife, and then added to other ingredients. Everything is mixed, the mixture is manually formed into cutlets and placed in a saucepan. Separately, prepare a sauce from the broth and sour cream with spices, pour it over the “lazy darlings”, simmer everything over low heat for about 40 minutes and leave until cool.

There is nothing difficult in preparing cabbage rolls if you follow step by step description, anyone can handle this task. This is a great idea for festive table, and for everyday lunch.

Read also

Stuffed cabbage rolls “came” to modern Russian cuisine from the south, but where exactly is unknown. The product has been prepared in Poland, Moldova, and southern Russia for a long time. And it can be called a truly unique, versatile and convenient dish, because cabbage leaves can easily be used to make a hearty and healthy semi-finished product during the harvesting season!

How long does it take to cook cabbage rolls?

Stuffed cabbage rolls are stewed, boiled, baked and steamed. This makes the cooking time very different. You should also consider the method of pouring the rolled dish during preparation. But what does not affect the cooking time is the filling, because it is processed until fully prepared even at the moment of formation. The main purpose of cooking cabbage rolls is to soften the cabbage leaves and combine all the flavors into a single tandem of taste:

• fresh cabbage rolls are boiled in water for 25-30 minutes after boiling, and frozen cabbage rolls for 35 to 40 minutes;
• in the sauce, the cooking time increases by 10 minutes - 35-40 for fresh and 45-50 for frozen;
• in a slow cooker, cabbage rolls are stewed for a total of 50 to 55 minutes;
• Baked in the oven, depending on the utensils used and the characteristics of the oven itself, for an average of 40-45 minutes.

You also need to boil the cabbage leaves first so that they do not break and can easily be rolled into delicious rolls. This procedure will take from 15 to 25 minutes if you place the head of cabbage without the stalk directly into boiling water. But some housewives prefer to cut off the leaves and put 3-4 of them in a pan. In this way, the leaves are cooked for 5-7 minutes until slightly soft.

Important! Remember that cold cabbage rolls are always placed in cold water or sauce, and only then turn on the stove or oven.

Step-by-step instructions for cooking cabbage rolls

The process of preparing cabbage delicacies consists of 3 key stages: preparing the head of cabbage, preparing the sauce and rolls, filling the cabbage rolls and stewing:

1. First, prepare the sauce; at the same time, you can put a head of cabbage to boil until soft.
2. After this, they begin to prepare the filling. All ingredients for it must be well boiled and fried.
3. After preparing the filling, start forming the rolls.
4. When the cabbage rolls are formed by rolling them into envelopes, they are placed tightly in the selected dish on a “cushion” of ½ fried filling, or simply with cabbage leaves. You can add another version of the sauce.
5. Then the cabbage rolls are topped with tomato paste or sauce. Can be replaced with part of the roast for minced meat.
6. If the sauce is not used, the cabbage rolls are filled with water so that it is 0.5-1 cm higher. Or the sauce is added to the dish.
7. As soon as the contents of the pan begin to boil, reduce the heat to medium or low to avoid gurgling. This is necessary to ensure that the layers are cooked evenly.
8. During cooking, the vegetable dish is covered with a lid. After boiling, prepare according to the recipe.

Also, at the moment of boiling, the dish can be placed in the oven for 40 minutes at 180 degrees. Don't forget to monitor the water level. If the sauce is not too thin and covers the dish tightly, you need to add a little liquid to avoid burning.

Advice! When preparing the fry, follow the standard principle. First, fry the onion, then add watery vegetables or carrots. If mushrooms and minced meat are used, they are fried separately and then combined with the main mass.

A few useful tricks

Making cabbage rolls is a fascinating process, but not too simple. If you use certain tips, you can master it the first time, and then cooking will turn into a real pleasure:

• Some parts of the cabbage leaves remain hard even after boiling (the veins, the main compaction from the root), they need to be lightly beaten with the handle of a knife to remove the hardness. Parts that are too rough and dense can be cut off a little by leveling the leaf;
• It is better to cook cabbage rolls in a cast iron pan or deep saucepan, enamel pan less suitable due to possible burning of cabbage leaves;
• If possible, always choose sauce instead of water. It can be sour cream or tomato - the richness of taste will be better if you use sauce. Water will soften the cabbage and make it too “bland.” But even in this case you can get tasty dish, if you serve it with store-bought sauce after cooking.

There are many recipes for sauces and fillings for this dish, but classic ingredients almost always found in any hostess’s refrigerator and pantry. Or the owner.

Recipe for delicious cabbage rolls

Not a single multicooker can cook delicious classic recipe using the stewing method in a thick-bottomed container. For cooking you will need standard vegetables: 3-4 onions, 2 carrots, a little vegetable oil, sour cream and tomato paste to taste. Spices include black pepper and salt. And, of course, white or savoy cabbage:

1. At the same time, heat the oil in 2 frying pans, add grated carrots and onion rings, fry for 10 minutes over medium heat.
2. Set aside half of the vegetables, and put pre-prepared cabbage rolls on the rest. They should lie quite tightly to each other, picking up neighbors in barrels so as not to fall apart.
3. The second part must be mixed with sour cream or tomato paste until a sufficiently thick and fluid consistency is obtained. It is placed on top of the cabbage rolls.
4. Pour water into the container, cover with a lid and bring to a boil. Then you need to pepper and salt the top layer.
5. After this, reduce the heat to low and simmer the delicious dish for 35-40 minutes. Sometimes you need to add water if it evaporates.

The filling of cabbage rolls in this recipe can be very different: with meat, onions and carrots or rice and chicken.

You can try using a variety of vegetables and sauces in any recipe. Remove the sour cream, replace the onion with one carrot, use cream, add fresh parsley - there can be many options here. And you will definitely never get tired of cabbage rolls!

Read also: