How to cook ready-made cabbage rolls in a frying pan. Recipe for homemade cabbage rolls in a pan

Dishes of meat or vegetables wrapped in cabbage or grape leaves and cooked in sauce can be found in the cuisines of all nations of the world. Keep up with these traditions: learn the art of stewing cabbage rolls. This recipe will be a real find for both a family lunch and a gala dinner with guests.

How to stew cabbage rolls correctly?

Number of servings: 6
Cooking time: 30 minutes

To make the dish tasty and attractive in appearance, you need to take into account many details. The first is cabbage leaves. Select a young, medium-sized head of cabbage and place it in boiling water. Drive a kitchen knife into the stalk: holding it, you can tear off the leaves one by one.

You can add a little to the water citric acid or vinegar: the leaves will remain dense and will not tear when stuffed.

To make the dish soft and “melt in your mouth,” boil the rice a little. Place it in cold water, bring to a boil and do not remove from heat for 2-3 minutes. Strain and mix with the meat component.

Pay attention to the sauce: it should not be too liquid, otherwise the dish will turn out watery. Classic recipe involves its preparation from pre-fried carrots and onions with tomato paste.

Learn the recommendations of skilled chefs on how to stew cabbage rolls in a pan. To prevent them from burning, first lay grape or cabbage leaves on the bottom of the vessel. Add sauce as needed. You can add bay leaf for flavor.

How long does it take to stew cabbage rolls?

For cooking traditional dish use a stewpan, a roasting pan or a deep frying pan. Cabbage envelopes with meat are folded tightly together and filled with a small amount of water or sauce. Some chefs recommend frying them first: this will give them an appetizing blush.

How long to stew the cabbage rolls. The cooking time depends on the technology. If you are using minced chicken and pre-fry the envelopes, 20 minutes will be enough. During this time, the chicken will become soft and tender.

First, turn up the gas to make the meat soft, and 20-25 minutes before it’s ready, lower the flame.

If you purchased a semi-finished product, place the envelopes in an oiled frying pan and fry for five minutes on each side. Then add filtered water to the bowl and simmer the dish over low heat under the lid for another 20 minutes. 10-15 minutes before readiness, you can add tomato sauce or sour cream: this will make the cabbage rolls more like homemade ones.

The answer to the question of how long to stew cabbage rolls in a pan is determined by the individual preferences of the housewife. Some people like softer meat thick sauce, some people prefer not to overcook the dish in order to maintain its attractive appearance.

Some dishes do not need any introduction, since they are dearly loved by more than one generation of people, and cabbage rolls can easily be included among such dishes. Tasty, juicy and tender cabbage rolls are an indicator of the culinary skill of the housewife. Do you want to cook the same? “Culinary Eden” will be happy to tell you how to do this and share all the subtleties and secrets.

The options for preparing cabbage rolls are extremely varied. They can be stewed on the stove, baked in the oven or cooked in a slow cooker, but the filling is a completely different matter. Classic cabbage rolls are prepared using minced meat - for example, it can be pure minced pork, a mixture of pork and beef, pork and chicken, or pork and turkey. If you use minced meat without fat, for example, chicken, you can add a small piece to the filling of each individual cabbage roll butter for juiciness. In addition to meat, the stuffing for cabbage rolls can also be vegetable, fish, mushroom, or made with the addition of cereals. Yes, vegetarian and meatless cabbage rolls are a very popular dish among those who, for one reason or another, limit their diet. Such cabbage rolls can be prepared, for example, with potatoes or buckwheat and mushrooms. The variety of cabbage rolls makes them an always desirable dish that never gets boring, because the scope for culinary experiments here is limitless.

Among other things, the so-called lazy cabbage rolls deserve special attention, as they not only help diversify the usual dish, but are also great for those who are not fans of cabbage. First of all, we're talking about about children who often eat all the filling, leaving cabbage leaves on the plate. In lazy cabbage rolls, finely shredded cabbage is mixed into the minced meat, which greatly simplifies the cooking process and allows you to obtain a very tender and juicy dish. Lazy cabbage rolls cooked in tomato sauce are especially appetizing. It’s simply impossible to resist such a delicious treat!

When preparing cabbage rolls, you should take a responsible approach to the selection and pre-processing of white cabbage. Ideal if it is young cabbage early varieties with green leaves - cabbage rolls made from such a vegetable will turn out especially tender. It is best to take flattened cabbage rather than round cabbage, since such cabbage has larger leaves and a smaller stalk. The cabbage should be large so that it is convenient to wrap the filling in its leaves. The cabbage will need to be pre-boiled in boiling water (it can be lightly salted) for 7-10 minutes. To do this, we first remove the top few leaves, then make deep cuts along the stalk to separate the remaining leaves, and place the head of cabbage in water, inserting a fork or knife into the stalk. Turning the cabbage, gradually remove the leaves from the fork as they soften - this is convenient to do using a fork. As a result, you should be left with one stalk and a pile of leaves in the plate. Next, the cabbage leaves need to be allowed to cool, and then the hard veins should be cut off from the outer surface of the leaves. The place where the leaf was attached to the stalk should be lightly beaten with a meat hammer.

Savoy or Chinese cabbage can also be used to prepare cabbage rolls. Please note that savoy cabbage has a denser structure than white cabbage, so it will take longer to stew cabbage rolls from it, but such cabbage leaves retain their shape well. But from Chinese cabbage your cabbage rolls will turn out to be the most tender in a short period of time.

The process of forming cabbage rolls only seems complicated, but in reality it’s easy to get used to. Place the filling (1-2 tablespoons) on the cabbage leaf, roll it up, and tuck the edges of the leaf inside the cabbage roll. These cabbage rolls keep their shape perfectly. There is also an option - put the filling on the base of the sheet, cover with the side parts of the sheet, then roll it up, and wrap the remaining top edge inward.

The sauce in which cabbage rolls are stewed can be sour cream, creamy, tomato or vegetable. A necessary condition is that when cooking cabbage rolls must be immersed in sauce. If you place several layers of cabbage rolls in a pan, keep in mind that each layer should be poured with sauce, and only then add the next layer. To prevent the bottom layer of cabbage rolls from burning, it is recommended to place a few cabbage leaves on the bottom of the pan. Well, let's go to the kitchen and cook the most delicious cabbage rolls?

Ingredients:
1 white cabbage,
400 g minced pork,
100 g rice,
1 onion,
3 tablespoons vegetable oil,
3 tablespoons sour cream,

Preparation:
Boil the rice in salted water until half cooked. Mix cooled rice with minced meat and onions, previously fried in vegetable oil. Add salt and pepper to taste, mix well.

Place a head of cabbage, cut around the stalk, into a saucepan and boil in large quantities water, gradually separating the softened upper leaves. Cut off the thick veins from the leaves, place the filling on each leaf and roll it up. Place stuffed cabbage rolls in a saucepan. Dilute sour cream and tomato paste in 400 ml of water. Add salt and pepper to taste. Pour the sauce over the cabbage rolls, bring to a boil and simmer over low heat, covered, until the cabbage is soft. The average cooking time is about 45-50 minutes.

Diet cabbage rolls with chicken

Ingredients:
1 white cabbage,
450 g chicken breast,
2 onions,
1 carrot,
60 g wheat cereal,
1 clove of garlic,
1.5 tablespoon tomato paste,
salt and spices to taste,
greenery.

Preparation:
Scroll chicken breast, one onion and garlic through a meat grinder. Add to the resulting minced meat wheat cereal, half of the grated carrots, spices and salt to taste. Mix well. Place the cabbage head in boiling water, removing the leaves as they soften. Using a knife, cut off thickenings on the leaves. Wrap the filling in the leaves.

Place the remaining chopped onion and half the grated carrots into the pan. Pour a glass of boiling water and simmer the vegetables for 5-7 minutes. Add tomato paste, salt and spices to taste. You can also add a little sugar if the paste is very sour. Simmer for another 2 minutes, then add the cabbage rolls to the sauce. If necessary, add additional boiling water. Cook the cabbage rolls over low heat, covered, until the cabbage is soft. This time depends on the type of cabbage and averages from 40 to 60 minutes. Sprinkle the finished cabbage rolls with chopped herbs and serve.

Cabbage rolls made from Chinese cabbage under a “fur coat” in the oven

Ingredients:
1 head of Chinese cabbage,
500 g minced meat,
100 g rice,
1 onion,
1 egg,
salt and ground black pepper to taste.

Gravy:
2 carrots,
2 tomatoes
1 large onion,
200 g sour cream (20% fat),
1 tablespoon of tomato paste,
2 teaspoons ground paprika,
2-3 bay leaves,

vegetable oil.

Preparation:
Boil the rice until half cooked and cool. Mix the minced meat and rice, chopped onion and egg. Add salt and pepper to taste. Knead the minced meat well. Separate the cabbage leaves from the stalk. Cut off the hard vein from the outer surface of each leaf and lightly beat off the dense part with a meat mallet in the place where the leaf was attached to the stalk. Place minced meat on each sheet (about 1 tablespoon) and wrap carefully. Place cabbage rolls in a baking dish.

To prepare the gravy, fry the onion, cut into half rings, in a small amount of oil until golden brown. Add coarsely grated carrots and chopped tomatoes. Simmer for about 10 minutes. Add sour cream, tomato paste, ground paprika and 200 ml of water to the vegetables. Mix well and cook for a couple more minutes. Season with salt and pepper, then pour the gravy over the cabbage rolls in the mold. Add the bay leaf and cover the pan (with foil or lid). Bake in an oven preheated to 190 degrees for about 40 minutes.

Stuffed cabbage rolls in garlic and sour cream sauce

Ingredients:
1 kg white cabbage,
400 g minced meat,
1 onion,
70 g loaf,
2 cloves of garlic,
3 tablespoons boiled rice,
salt and spices to taste.

Sauce:
200 g sour cream,
2-3 cloves of garlic,
2 bay leaves,
1 tablespoon flour,
1 teaspoon dried basil,
salt to taste.

Preparation:
Place the head of cabbage, cut around the stalk, into a saucepan and add water. Cook for about 10 minutes, removing the leaves one at a time and placing them on a plate. When the leaves have cooled, cut off the thickenings from them. To prepare the filling, mix the minced meat with chopped onion, chopped or pressed garlic, boiled rice and a loaf of bread, previously soaked in water and squeezed. Salt the resulting mass and season with spices to taste. Place the filling on the cabbage leaves and roll into envelopes. Place cabbage rolls in a thick-walled pan.

To prepare the sauce, mix sour cream, flour, finely chopped garlic and dried basil. Pour the sauce over the cabbage rolls and add a little water (about 1.5 cups). Add salt to taste, cover the pan with a lid and simmer for 30 minutes. After this, add the bay leaf and simmer for another 20-30 minutes until the cabbage softens.

Ingredients:
1 fork white cabbage (weighing about 700 g),
1 large onion,
2 carrots,
200 g mushrooms,
200 g rice,
salt and ground black pepper to taste,
vegetable oil.

Preparation:
Boil a head of cabbage in boiling water for 5-7 minutes, separating the leaves at the base. Allow the leaves to cool and cut off seals. Boil the rice until half cooked.

Fry finely chopped mushrooms in a little vegetable oil until they are ready. Separately, fry the chopped onion with grated carrots until soft. Add tomato paste, stir and cook for another 5 minutes.

Mix half the fried vegetables with mushrooms and rice. Add salt and pepper to taste. Place the filling on the cabbage leaves and form cabbage rolls. Place cabbage rolls in a saucepan and top with fried vegetables. Pour the remaining water from cooking the cabbage so that it covers the cabbage rolls, lightly salt it, and simmer under the lid for about 40 minutes.

Lazy cabbage rolls in the oven

Ingredients:
500 g meat,
500 g tomatoes,
250 g white cabbage,
1 onion,
80 g rice,
2 onions,
1 carrot,
1-2 cloves of garlic,
1 teaspoon tomato paste,
salt, sugar and ground black pepper to taste,
vegetable oil.

Preparation:
Finely chop the cabbage. Lightly salt and mash with your hands. If your cabbage is of late varieties, you need to pour boiling water over it in chopped form for 10-15 minutes, then squeeze it out. Boil the rice until half cooked in salted water and let cool. Pass the meat and onions through a meat grinder, add rice, salt and black pepper to taste. Mix thoroughly with your hands.

Heat vegetable oil in a saucepan. Add chopped onion and fry until golden brown. Add coarsely grated carrots and chopped garlic. Fry for another 3 minutes. Add finely chopped tomatoes, peeled. Cook for a couple of minutes, and then add tomato paste, pour in two glasses of water and stir. Add salt and sugar to taste to make the gravy sweet and sour. Bring to a boil and cook for 2-3 minutes.

Wrap the filling in cabbage leaves and place the cabbage rolls in a baking dish, lightly greased with oil. Pour vegetable sauce on top, cover the pan with foil and bake in an oven preheated to 220 degrees for 15 minutes. Then reduce the temperature to 180 degrees and bake for another half hour.

Despite the fact that cabbage rolls require time and effort, this is more than compensated by their excellent taste and the joy of loved ones! Bon appetit!

A favorite dish in many families came to us from Eastern European cuisine and surprisingly quickly took root, becoming its own in the vastness of the former CIS. We will tell you in detail how to fry cabbage rolls in a frying pan in the article, because such a delicious dish is actually not as easy to prepare as it seems at first glance. In order for the cooking to be successful and the result not to disappoint, you need to know certain culinary subtleties, which “Cook” will be happy to share with you.

Stuffed cabbage rolls are a dish that, in the classical sense, looks nothing more than chopped meat, baked in cabbage leaves. To add variety to the dish, additional ingredients are often added to the filling (mainly all kinds of vegetables, spices, herbs, etc.).

Making such cabbage rolls is quite difficult, since manually wrapping the filling in cabbage leaves is a long and labor-intensive task. However, the amazing taste of baked homemade cabbage rolls is undoubtedly worth the effort spent on preparation.

Homemade cabbage rolls in a frying pan

Ingredients

Minced meat (pork + beef - 1:1)— 500 g + -
Cabbage - 1 head + -
- 2-3 cloves + -
- 0.5-0.75 cups + -
— 3 pinches or to taste + -
- 1 PC. + -
- taste + -
— 2-3 pcs. (can be replaced with ketchup or tomato paste - 2-3 tbsp.) + -
- for frying + -
- taste + -
- 1 PC. + -

Products for sauce

Sour cream – 3-4 tbsp. l.;
Salt - to taste;
Ketchup (or tomato sauce) – 2 tbsp. l.;
Water or broth – 400-500 ml.

How to fry homemade cabbage rolls in a frying pan

We wash the cabbage head in water, separate it into leaves, cook them for 1-2 minutes in salted water so that they soften and become more elastic. You can do it differently with cabbage: first boil a whole head of cabbage, then cut out the stalk from it, and then disassemble the “head” into leaves. We simply cut off the thickened part of the cabbage leaves.
Making minced meat: grind beef and pork in a meat grinder. It is not recommended to buy ready-made minced meat; it is better to spend time processing the meat yourself - it will turn out tastier and healthier.
Peel the onion, wash it, and chop it finely.
Wash, peel the carrots, grate on a fine grater.
Fry chopped onions and carrots in vegetable oil in a frying pan until softened.
We wash the greens under running water and chop them finely.
Boil the rice until half cooked.
We peel the garlic, chop it by hand or put it through a garlic press.
Wash the tomatoes, peel them, and chop them into small pieces. You can grind the tomatoes in a blender or grate them - any method of processing tomatoes into pulp is appropriate, choose the one that is most convenient for you.
Mix everything in one bowl: boiled rice, minced meat, tomatoes, salt, pepper, fried onions, chopped herbs and garlic. Mix everything thoroughly and start putting the filling on the cabbage leaves.
Place the prepared filling on each prepared cabbage leaf, then roll it up into an envelope.
Fry the cabbage envelopes with minced meat in a frying pan in a sufficient amount of vegetable oil.
While the cabbage rolls are frying, prepare the sauce for them: mix broth (water) with sour cream and ketchup (or tomato sauce) in a bowl. Stir the resulting mass and pour it over the cabbage rolls stewed in a frying pan, so that the dressing completely covers them.
Season the dish with pepper and salt to taste, and leave to simmer over medium heat for 30-40 minutes.
At the end of cooking, turn off the stove and leave the cabbage rolls in the pan under a closed lid on the switched off burners for 10 minutes.

Serve homemade cabbage rolls fried in oil with sour cream and finely chopped herbs.

How to cook lazy cabbage rolls in a frying pan

One of the varieties of classic cabbage rolls is lazy cabbage rolls. The technology for their preparation is largely similar, but the latter are prepared using a more simplified version.

The main difference between lazy cabbage rolls and traditional ones is the consistency of the dough from which they are made. If the regular ones are minced meat in cabbage leaves, then the lazy ones are shaped like regular cutlets. This makes it much easier and more time-saving.

Ingredients

Onion- 1 PC.;
Rice – 50 g;
Minced meat – 500 g;
Water – 400-500 ml;
Cabbage (white) – 200-250 g;
Carrots – 1 pc.;
Greens - to taste;
Egg – 1-2 pcs.;
Garlic – 2-3 cloves;
Salt - to taste;
Ground black pepper - to taste;
Tomato paste – 1.5-2 tbsp. l.;
Vegetable oil - for frying.

Cooking lazy cabbage rolls in a frying pan

We clean the carrots and onions, rinse them in water, and then chop them: onions into cubes, grate the carrots on a coarse grater.
Cook the rice for 8-10 minutes in salted water, then cool.
Fry chopped vegetables in oil in a frying pan. As soon as the carrots and onions are fried, transfer the frying to a plate and let cool.
Finely chop the head of cabbage, then gently crush the slices with your hands.
We make minced meat. It is advisable to use a combination of several types of meat (beef and pork), so the cabbage rolls will turn out juicier and tastier.
In a separate bowl, mix the minced meat with fried onions and carrots, add boiled rice, shredded cabbage, beat the eggs into the bowl, and finally add the pressed garlic.
Mix the resulting mass thoroughly with your hands, salt and pepper everything to taste, optionally, crush the minced meat with fresh/dry herbs.
We wet our palms in water and begin to form large cabbage rolls with wet hands, similar in shape to cutlets.
Making a filling for lazy cabbage rolls: stir tomato paste (sauce or ketchup homemade) in water.
Fry the lazy cabbage rolls until golden brown on both sides.
Pour the resulting tomato mixture over the fried cabbage rolls and continue to simmer the dish under a half-open lid over low heat for 20 minutes.

This completes the preparation of homemade lazy cabbage rolls. Let's serve ready dish in tomato sauce or with sour cream, you can also sprinkle with herbs and spices to taste.

Not everyone is ready to make cabbage rolls from scratch at home, because it takes a lot of time, so many housewives use semi-finished products. We won’t talk about their obvious harm, but we’ll talk a little more about how to fry frozen cabbage rolls in a frying pan.

We will not fully describe the technology for frying frozen cabbage rolls, since the culinary steps this process are in many ways similar to those described above in the previous 2 recipes. The only difference between preparing semi-finished cabbage rolls and classic homemade ones is the fact of defrosting them.

It is very important before cooking, 2 hours before starting, to defrost the cabbage rolls or (if you don’t have time to wait) place them in the microwave (“Defrost by weight” mode) for a few minutes. We drain the liquid formed after defrosting, squeeze the cabbage rolls themselves a little with your hands, then place them in a heated frying pan for a short frying until they are browned (5 minutes on each side). Next, we prepare semi-finished cabbage rolls using classical technology.

How long does it take to fry frozen cabbage rolls in a frying pan? It is impossible to answer this question accurately, since it all depends on the filling and the type of cabbage rolls (regular or lazy), however, frying the delicate treat for more than 1 hour is not recommended.

The article outlines all the secrets of how to properly and tasty fry cabbage rolls in a frying pan. Of course, this is a very labor-intensive process, but very pleasant and interesting. Pamper your family with your favorite dishes and create joy with your own hands.

Bon appetit!

Place semi-finished cabbage rolls frozen in a heated frying pan, poured with oil, and fry on each side. Then add water (so that the cabbage rolls are half covered), sour cream or ketchup and simmer over medium heat under the lid.

Stew homemade cabbage rolls.

How to deliciously fry semi-finished cabbage rolls

Products
Semi-finished cabbage rolls - 6 pieces
Bow - 2 heads
Carrots - 1 large carrot
Sour cream and tomato ketchup (optionally, mayonnaise and adjika) - to taste
Dry white wine (or water) - 1 glass
Salt and pepper - to taste

How to cook semi-finished cabbage rolls in a frying pan
1. Peel and chop the onions, peel and grate the carrots.
2. Heat a frying pan, pour oil, add onion, fry it for 5 minutes, stirring.
3. Add carrots to the pan and fry for another 5 minutes.
4. Salt and pepper the onions and carrots.
5. In a separate frying pan, fry the cabbage rolls for 5 minutes on each side. Semi-finished cabbage rolls are not defrosted before frying.
6. Place the cabbage rolls with the onions and carrots, add wine (or water) to half the level of the cabbage rolls, pour in the sauce and simmer under a closed lid for 30 minutes.

The shelf life of semi-finished cabbage rolls is 5 days in the refrigerator at a temperature of 0-+3 degrees, or in the freezer at -18 degrees for 3 months.

How to stew cabbage rolls

Products
Minced meat - 300 grams
Eggs - 2 pieces
Onion - 1 piece
Rice in bags for cooking - 1 piece
Cabbage - 300 grams
Salt - half a teaspoon
Ground black pepper - a quarter teaspoon
Breadcrumbs - 5 tablespoons
Vegetable oil - 5 tablespoons
Sour cream - 200 grams

Preparation of products
1. Cook 1 bag of rice.
2.Very finely chop 1 onion.
3. Cut 300 grams of cabbage into 1x1 centimeter squares.
4. Place 5 tablespoons of breadcrumbs on a plate.
5. Place 300 grams of prepared minced meat in a bowl.
6. Add onion, rice, cabbage, eggs, half a teaspoon of salt, a quarter teaspoon of ground black pepper to the minced meat and mix everything.
7. Form cutlets (lazy cabbage rolls).
8. Place each cabbage roll in a plate with breadcrumbs and turn over several times.

How to stew lazy cabbage rolls in a frying pan
1. Pour 5 tablespoons of vegetable oil into a frying pan, place over medium heat, heat for 1 minute.
2. Place cabbage rolls in a frying pan and fry for 5 minutes.
3. Turn the cabbage rolls over and fry for 5 minutes.
4. Close the frying pan with lazy cabbage rolls with a lid, turn the heat to low and simmer for 20 minutes.

Lazy cabbage rolls in a slow cooker
1. Pour 5 tablespoons of vegetable oil into the multicooker bowl and place the lazy cabbage rolls.
2. Cook for 60 minutes on the “Baking” mode.

Lazy cabbage rolls in the microwave
1. Place the lazy cabbage rolls in the pan.
2. Add 1 glass of water and a quarter teaspoon of salt to 200 grams of sour cream, stir and pour the resulting sauce over the lazy cabbage rolls.
3. Cook for 40 minutes at 750 watts.
Serve lazy cabbage rolls with sour cream, mayonnaise or ketchup.

Fkusnofacts

2. The name “cabbage rolls” appeared in Russian cuisine at the beginning of the 18th century along with the fashion for fried pigeons that came from France. At first they really fried the birds, and then they began to interfere Ground beef with millet porridge and wrapped in cabbage leaves, the name, naturally, has also undergone changes.

3. Stuffed cabbage rolls - a dish typical of Slavic and Baltic cuisines. There is an opinion that the tradition of baking minced lamb in grape leaves (dolma) came from Turkey and Armenia, and European peoples used the cooking method, but replaced the main ingredients.

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.

Step-by-step preparation:
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.
Carefully remove the leaves from the boiled fork. They shouldn't tear.
We make minced meat from meat: cut it into pieces and put it through a meat grinder along with slices of peeled onion.
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 into the minced meat.
Peel and grate two carrots.
We sauté it in oil and add it to the minced meat mixture.
Add the bulk ingredients and mix the mixture thoroughly.
Straighten the cabbage leaf. Place a tablespoon of minced meat in the middle.
Roll the sheet into a roll.
When you have the required number of cabbage rolls, place them on the bottom of the pan, seam side down.
Pour water into a bowl and add tomato paste.
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;

How to make cabbage rolls with minced meat and rice:

Let's sort it out Chinese cabbage on the leaves.
Place ten leaves in a non-metallic container and place in the microwave for heat treatment. Set a timer for 5 minutes.
Cook the rice in a saucepan until half cooked.
Transfer the rice mixture to the prepared minced meat, add salt and pepper.
Saute the grated carrots in a frying pan until they release juice.
Lightly salt the leaves and place the meat and rice filling on them.
Roll the leaves into a tube, bringing the edges inward.
Place the fried carrots on the bottom of the pan.
Place cabbage rolls on top.
Fill the dish with water and add a pinch of salt.
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 g;
salt to taste.

Cooking cabbage rolls in a slow cooker:

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

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

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

Remove healthy leaves from the cabbage and boil them in boiling water for 3 minutes.
Sauté chopped onions and carrots.
Cook the washed rice until half cooked.
Combine minced meat, salt, rice, fried vegetables, mix.
Place a lump of filling in the center of a cabbage leaf and wrap it in an envelope.
Place all the resulting envelopes in a pan.
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.
Simmer the food for 40 minutes over medium heat.
Serve the delicacy with sour cream. Bon appetit!