Today we are preparing a dish that everyone knows and loves. And so that you definitely try every option, we decided to do everything according to the classics, without innovations or experiments. Bon appetit!

General cooking principles

To prepare cabbage rolls with meat and rice, in most cases you will need cabbage. Everyone knows that its leaves are dense, hard and crispy. To make them soft and pliable, they must first be prepared.

To do this, cut the stalk from the head of cabbage and place it in boiling water. After 3-5 minutes, the top leaves will become soft and can be used for their intended purpose.

Fill them with rice, minced meat and vegetables. Wrap in rolls and place in a deep saucepan or saucepan. Pour in the sauce and place on the stove until fully cooked.

Traditional cabbage rolls with meat and rice

Cooking time

calorie content per 100 grams

A classic recipe for your favorite cabbage rolls, lunch will be ready in two hours if you start it right now. It will be delicious!

How to cook:

1. Wash both heads of cabbage under running water, discard the hard outer leaves or save for another dish.
2. Fill a deep saucepan with water until it is half full and put it on the stove.
3. Turn on the heat and bring to a boil.
4. Cut the stalks of both heads of cabbage using a sharp knife.
5. Place each head of cabbage in boiling water for five minutes.
   
6. Then use a fork to lift out the cabbage, remove the top leaves and let them cool.
7. Those sheets that cannot be removed should be left in place.
8. Return the cabbage to boiling water for a few minutes, then remove and remove the soft leaves.
   
9. Repeat the process as long as there are large and medium leaves.
10. Remove thick parts from cooled leaves.
    
11. Finely chop the small leaves with a sharp knife.
12. Pass it through a meat grinder or grind it using a blender.
13. Rinse the rice until the water is clear and place in a saucepan.
    
14. Pour the required amount of water and put it on the stove, let it boil.
15. Cook for about ten minutes until half cooked.
16. Peel the carrots, rinse with running water and grate.
17. Remove the skins from the onion, wash it and chop it into cubes.
18. Pour oil into a frying pan, add carrots and simmer until soft.
19. Mix with minced meat and rice, and place onion in a frying pan.
20. Simmer it, stirring, until transparent. Add salt and pepper.
    
21. Mix the minced meat by hand until smooth and season with spices.
22. Place some minced meat in the center of each sheet and roll into a roll.
    
23. Place the finished cabbage rolls in a large pan, seam side down.
24. Dilute tomato paste in water, mix with cabbage shavings and pour over cabbage rolls.
25. Place them on the stove and cook for one hour.
26. When serving, pour chilled sour cream over the cabbage rolls.

Tip: you can add a little more yogurt and ketchup to the tomato sauce for taste.

Stuffed cabbage rolls with meat and rice in a slow cooker

If you have a slow cooker, start cooking quickly. This kitchen assistant will happily do everything for you. With her, cooking turns into relaxation.

How long is it - 1 hour and 50 minutes.

What is the calorie content - 66 calories.

How to cook:

1. For meat we had pork and beef 50:50.
2. Clean the pieces from fat and films, cut into cubes.
3. Next, pass them through a meat grinder to make minced meat.
4. Rinse the rice until transparent, add water and place on the stove.
5. Turn on low heat, let it boil and cook until half cooked.
6. Peel the onion, wash and cut into small cubes.
7. Pour oil into a bowl, heat it and add onions.
8. Simmer until golden brown, then add to the meat.
9. Send the rice there and add salt and mix thoroughly.
10. Wash the head of cabbage, remove the stalk and place in boiling water.
11. Remove the soft leaves and trim the dense tails.
12. Place a spoonful of filling at the base of each leaf.
13. Wrap in envelopes and place in the multicooker bowl.
14. Fry the flour in a nearby container, pour water into it and add sour cream.
15. Mix all this and pour over the cabbage rolls.
16. Close the lid and simmer until done in baking mode.

Tip: to make the sauce richer, add tomato paste and ketchup.

Spring recipe

This recipe will definitely surprise you. Just look at this bright, colorful, juicy and rich composition of the dish!

How long is it - 1 hour.

What is the calorie content - 137 calories.

How to cook:

1. Rinse the rice until the water runs clear, pour it into a saucepan and pour over.
2. Cover with a lid and place on the stove to cook until done.
3. While the rice is cooking, wash the zucchini and remove the stems.
4. Wash the leeks along with the celery too.
5. Chop all three components randomly.
6. Pour olive oil into the pan and let it warm up.
7. Add celery and leeks, add green peas.
8. Cook covered for about five minutes, season with pepper.
9. Place the prepared vegetables on a plate and add the zucchini to the frying pan.
10. Simmer until half cooked, add black pepper.
11. Wash the cabbage leaves and place in a saucepan with boiling water.
12. After a minute, remove with a slotted spoon, let drain and cool.
13. Combine the finished cooled rice with the egg, minced meat, peas, zucchini, celery and leek. Season to taste.
14. Fill the cabbage leaves with the prepared filling, roll them up and place them in a steamer.
15. Cook for thirty minutes.
16. Rinse the greens and finely chop them, mix with yogurt.
17. Squeeze the garlic cloves, salt everything and let it brew.
18. Serve the finished cabbage rolls with chilled sauce.

Tip: You can use full-fat sour cream instead of yogurt.

Light dinner option

We offer you an easy version of homemade cabbage rolls. The fact is that they are cooked with chicken fillet, which makes the taste even more tender and soft.

How long is it - 1 hour and 25 minutes.

What is the calorie content - 87 calories.

How to cook:

1. Peel and wash the onion, chop it finely.
2. Rinse the greens too and chop with a knife.
3. Peel the garlic and press the cloves through a crusher.
4. Cut the peel off the carrots, rinse and grate.
5. Wash three tomatoes and make cuts in their skins.
6. Place in boiling water and then cool and peel.
7. Pour oil into a frying pan and heat it.
8. Add onions, garlic, herbs, tomatoes and carrots.
9. Simmer, stirring, until soft.
10. Wash the rice and boil it until half cooked.
11. Wash the cabbage and place in boiling water.
12. Remove the soft leaves and cool them.
13. Wash the chicken fillet, remove fat and films, cut into cubes.
14. Place them in a meat grinder and turn them into minced meat.
15. Combine with rice and cooled vegetables from the pan.
16. Add spices and mix everything thoroughly.
17. Place a spoonful of filling onto the cooled cabbage leaves.
18. Wrap in envelopes and place in the pan, seams down.
19. Wash the remaining two tomatoes, peel them and grind in a blender.
20. Mix with sour cream, ketchup, rosemary and spices.
21. Pour over the cabbage rolls and simmer them over low heat for 35-40 minutes.

Tip: to get a spicy dish, add chopped chili pods to the minced meat.

Recipe with sauerkraut

Each of you should definitely try this dish. Stuffed cabbage rolls made from sauerkraut with rice and meat have a truly unusual taste, although they look no different.

How long is it - 1 hour and 45 minutes.

What is the calorie content - 93 calories.

How to cook:

1. Peel the carrots, rinse and grate.
2. Add onions and carrots, simmer until soft.
3. After this, remove from heat and cool.
4. Combine root vegetables with minced meat.
5. Rinse the rice with running water, then add the specified amount of water.
6. Place on the stove and let it boil, cook for a quarter of an hour.
7. Then remove it from the heat and let it cool too.
8. Add the cooled rice to the minced meat and mix well, sprinkle with spices.
9. Pour boiling water over cabbage leaves and cool.
10. Fill with meat filling and wrap.
11. Place cabbage rolls in a saucepan.
12. Mix tomato paste with several glasses of water.
13. Pour over the cabbage rolls, add salt and cook for one hour.

Tip: when serving, use yogurt instead of sour cream, the taste will be much more delicate.

Unusual cabbage rolls with meat and rice at home

Dolma is original and tasty. Have you tried it? Then don’t waste time and go for it right now!

How long is it - 1 hour and 30 minutes.

What is the calorie content - 112 calories.

How to cook:

1. Wash the grape leaves thoroughly.
2. Place them in a bowl, cover with cold water and leave for three hours.
3. Rinse the rice, add warm water and set aside.
4. Rinse the parsley, chop finely and combine with rice.
5. Peel, wash and chop the onion.
6. Peel the garlic and pass it through a crusher.
7. Add to the parsley along with salt and pepper, stir.
8. Pour oil into a frying pan and heat it.
9. Wash the meat with running water, remove fat and films.
10. Pass through a meat grinder and place in a frying pan, fry until cooked.
11. Pour in the broth, add the rice mixture and simmer, stirring, until the rice is cooked.
12. Dry the grape leaves and fill with filling.
13. Roll into rolls and place in a deep saucepan.
14. Cover with a press and cook for 35-40 minutes, serve with matsoni.

Tip: If you leave the leaves overnight, the taste will be even more delicate.

To make the filling fresher, add your favorite herbs. It can be mint, dill, tarragon, rosemary, thyme, basil, etc. It will turn out not only fresh, but also bright, even more appetizing!

Serve cabbage rolls not only with sour cream, but also with other sauces. It can be matsoni, yogurt, kefir and even mayonnaise. Use what you like best, it tastes much better.

Stuffed cabbage rolls with cabbage are delicious, homemade, simple and very aromatic! Prepare different recipes so that the classics don’t get boring, and enjoy new flavors to your heart’s content.

Publication date: 11/25/19

Stuffed cabbage rolls are a convenient off-season dish that diversifies the daily menu and can decorate a holiday table. An experienced housewife has her own recipe for making delicious cabbage rolls, but it’s always interesting to know how other cooks do it.

For novice chefs, cooking raises a lot of questions. How to quickly prepare cabbage leaves and wrap the filling correctly so that it doesn’t spill out? How to cook juicy cabbage rolls so that they are tender and do not fall apart? How long to cook so that the cabbage is ready and the filling does not turn into a “mush”? This is not a complete list of problems faced by those trying to cook cabbage rolls for the first time.

Stuffed cabbage rolls recipe with photo

Cooking time: 2 hours 30 minutes

Quantity: 20 servings

Ingredients

• cabbage leaves: 20 pieces;
• rice: 300 g;
• pork fillet: 500 g;
• onion: 1 piece;
• carrots: 1 piece;
• sour cream: 2 tbsp;
• tomato paste: 2 tbsp;
• salt, sugar, spices: taste

Cooking instructions

Prepare, wash and dry the cabbage leaves with a paper towel.



Boil them for two minutes.



Soak the rice in cold water. Finely chop the vegetables and prepare the frying.



Remove film and skin from meat. Rinse and grind in a meat grinder. Combine the minced meat with rice and fried vegetables.



Add salt, ground pepper and other spices to taste. Place the minced meat on the cabbage leaf.



Carefully roll the cabbage roll, folding the edges of the sheet inward. If necessary, secure it with a toothpick.



Start preparing the vegetable gravy. Chop onions and carrots. Add salt, pepper, tomato paste.



Place the gravy in the pan with the cabbage rolls and add cold water. Put it on fire.



Add sour cream and spices if desired. Simmer in gravy for half an hour. Stuffed cabbage rolls should be served hot.

Cooking recipe in a slow cooker for “advanced” housewives

For preparing cabbage rolls from different types of cabbage, a multicooker is no worse than a saucepan or oven, and if you don’t have time to be present during cooking, then even better. The recipe involves the use of processed cheese, so it is not quite ordinary, but it is worth a try.

List of ingredients:

• cabbage - one fork;
• chicken pulp – 650 grams;
• cereal (buckwheat) – ½ cup;
• onion (medium size) – 1 piece;
• processed cheese – 2 pieces;
• chicken egg - a piece;
• breadcrumbs - 1 tablespoon (heaped);
• cream (low-fat) – 1 glass;
• sour cream – 30 grams;
• salt pepper.

Cooking process:

1. We prepare cabbage leaves using any of the above methods.
2. Prepare the filling: grind the chicken flesh with onions in a meat grinder.
3. Add breadcrumbs, sour cream, sorted and washed cereal to the minced meat.
4. Break the egg.
5. Season the mixture with salt and pepper and mix.
6. Cut the processed cheese into cubes.
7. Place the minced meat on a cabbage leaf, place a block of cheese on top, and wrap it up.
8. Place the prepared cabbage rolls in a slow cooker and pour in the sauce.
9. To prepare it, mix the cream with grated processed cheese, salt and pepper.
10. Cook cabbage rolls in a slow cooker with the lid closed in the “Stew” mode for one hour.

This way, without much hassle, you get a delicious (and also dietary) dish, which you serve with sour cream or mayonnaise.

Adviсe:
If you cook cabbage rolls and stuffed peppers in a slow cooker at the same time, they will turn out more aromatic and tastier, since the composition of the dish is richer, and all the products are soaked in the juices released.

Instead of white cabbage, you can take “Beijing” cabbage. In this case, the cooking time should be reduced. In a slow cooker you can cook cabbage rolls according to the classic recipe with minced beef and pork.

In the oven: the subtleties of cooking

Of course, the most delicious cabbage rolls are made in the oven. Cabbage is a product that improves its taste when left warm. And the oven retains heat for a long time after the fire is turned off.

Grocery list:

• white cabbage - 1 fork;
• minced beef – 350 grams;
• water – ½ liter;
• carrots (medium) – one piece;
• “Sterling” or regular onion (large) – one piece;
• rice (round grain) – ½ cup;
• sunflower oil (refined) – 50 grams;
• sour cream – 1 glass;
• tomato paste or sauce – 20 grams;
• parsley - a bunch;
• pepper (red and black) – a pinch;
• salt – 5 grams.

Cooking method:

1. Boil the rice until half cooked, rinse and let the water drain.
2. Cut the onion into small cubes, grate the carrots on a coarse grater.
3. In hot oil in a frying pan, fry half the onion and carrots for three minutes.
4. Add tomato paste and water (if necessary), simmer for 7 minutes.
5. Add all the water and sour cream, stir and heat until boiling (do not boil).
6. Add the second half of the onion to the minced meat.
7. We put rice there too. Salt, pepper, mix.
8. Wrap the minced meat in prepared cabbage leaves (how to prepare cabbage is described above).
9. Place all the envelopes in a baking dish (it is better to use a square or rectangular container).
10. Pour the prepared sauce over the cabbage rolls.
11. Cover the container with foil and place in an oven preheated to 200 degrees.
12. After 10 minutes, reduce the heat and continue cooking for 30 minutes.

When serving, sprinkle the cabbage rolls with chopped parsley. Looks appetizing. And the aroma is beyond praise!

Adviсe:

If you use minced pork and beef, cabbage rolls only benefit from this. You can use any minced meat.

To improve the appearance, 10 minutes before turning off the oven, remove the foil from the surface of the cabbage rolls and increase the heat. This creates an appetizing crust. After turning off the oven, the container with cabbage rolls can be covered and left in the oven for another 30 minutes.

Classic recipe for making cabbage rolls in a frying pan

The most common method in a frying pan involves using a mixture of minced meat from different types of meat and rice.

Grocery list:

• minced beef – 300 grams;
• minced pork – 300 grams;
• rice (preferably long grain), cooked until half cooked – 1 cup;
• cabbage - one medium-sized fork;
• sour cream – 150 grams;
• broth - 1 liter;
• Refined sunflower oil – 60 grams;
• tomato paste or sauce – 30 grams;
• salt - a pinch;
• greens – 1 bunch;
• onion (medium size) - piece.

Cooking method:

1. Mix the minced meat with rice and grated (or finely chopped) onion. Salt and pepper.
2. Wrap the filling in prepared cabbage leaves.
3. Fry the cabbage rolls in a frying pan on both sides in hot oil until a light golden crust forms.
4. Place in a deep frying pan and pour in a sauce made from broth, sour cream and tomato.
5. Pre-prepare the sauce in a separate container.
6. The liquid should almost completely cover the cabbage rolls, but they “peek out” from the sauce.
7. Bring the contents of the pan to a boil and heat over low heat for 45 minutes.
8. We make sure that the gravy barely simmers, without allowing rapid boiling or a complete cessation of boiling.
9. Turn off the heat and sprinkle the cabbage rolls in the pan with chopped herbs, cover with a lid and let stand for about an hour.
10. We serve cabbage rolls on the table, please the guests and enjoy ourselves.

Bon appetit!

Adviсe:

Many housewives vary the proportion of rice and minced meat in this recipe. But tasty cabbage rolls are obtained if you strictly maintain a 3:1 ratio of product volumes (in favor of meat).

A good solution is to serve cabbage rolls with sour cream sauce, which contains flour. It is prepared separately by heating a mixture of broth, sour cream and tomato along with a thickener and spices.

To improve the taste, in addition to onions, you can add a little chopped garlic to the minced meat. It is important to keep it in moderation.

What are the fillings?

It is difficult to say what is more important for the taste of cabbage rolls: cabbage, sauce, filling or cooking method. Probably each of these factors plays a role.

Fillings prepared in a frying pan, in the oven or using a slow cooker can include a variety of products:

• Minced meat (beef, pork, chicken, turkey fillet, etc.);
• cereals (rice, buckwheat, couscous, barley, pearl barley, millet);
• vegetables (onions, potatoes, sweet peppers, carrots, turnips, zucchini);
• fruits and dried fruits (quince, prunes, raisins, apricots, dried apricots, apples);
• greens (parsley, celery, dill, basil);
• cottage cheese;
• mushrooms;
• chicken eggs;
• sausage;
• fish (sturgeon, pike perch).

Leaves are used as a “wrapper”:

• cabbage (white, red, Savoy, Beijing);
• grapes;
• spinach, lettuce;
• wild garlic;
• beets.

Each nation has its own recipe for cabbage rolls. Residents of the Caucasus and Bulgaria often use grape leaves, and the dish is called “dolma”. The sauces are no less varied. Its basis is broth and sour cream, and optionally added to them: tomato, mustard, kvass, spices.

How to choose cabbage and prepare it?

Let's look at the basic methods of preparing classic cabbage rolls from white cabbage with meat and vegetables.

First you need to choose the right head of cabbage. And it should be loose (not tight), flattened, then the leaves will be easy to separate. This vegetable is usually white (without a green tint). Delicious cabbage rolls are made from young cabbage (the leaves separate without problems, and after cooking they become soft and juicy at the same time).

There are several ways to cut a head of cabbage:

1. Separate the raw leaves from the stalk and boil them in salted water for about 10 minutes.
2. Keep the whole head of cabbage in salted boiling water for 15 minutes, and then separate the leaves.
3. Cut the stalk from a fresh head of cabbage and place it in the microwave. Then heat the vegetable and gradually “undress” it as the leaves separate.
4. If you don’t want to bother with boiling water, freeze the cabbage leaves cut from the stalk. After defrosting, they will be soft and pliable for further manipulation.

In the first two methods, at the end you need to dry the separated leaves with a paper towel and cool them. Cut off thickenings at the base with a sharp knife. If you come across winter cabbage (hard), you can lightly beat off the hard spots with a culinary hammer. But it is important not to overdo it so that the leaves do not tear.

Secrets of delicious cabbage rolls

When forming, the filling is placed on the inside of the sheets at the base.

If the cabbage rolls do not hold their shape (unfold), their “wrapper” can be secured with wooden skewers.

To make the “wrapper” pliable, the thickenings at the base of the cabbage leaves are cut off with a sharp knife.

Properly prepared cabbage leaves turn out translucent, with the filling visible through them.

If you come across a large head of cabbage, the leaves should be cut into 2-3 parts.

It is better to finely chop the meat for the filling, or you need to use a grid with large holes for a meat grinder. In this case, the filler will be juicy and crumbly.

No matter how the cabbage rolls are prepared, the result always delights the many lovers of this dish. A little patience and imagination will allow you to create an unsurpassed culinary masterpiece at any time of the year!

For cabbage rolls, it is best to choose dense, even, medium-sized cabbage rolls.

Slightly flattened cabbage works best. It is these heads of cabbage that have a thin leaf surface that is much larger in area than the coarse part with a thick petiole.

The density of the leaves is very important: cabbage with a greenish tint is best. Near-white heads with thick leaves will take longer to cook and may be tough and stringy in the finished dish.

Preparing the leaves. Using a sharp knife, cut out the stalk, trying to capture most of the rough, thick petioles. Then place the cabbage in boiling water with a small amount of vinegar added. The acid will preserve the natural structure of the cabbage leaf and protect it from tearing.

Cook the cabbage for a few minutes until the top leaves become translucent and begin to separate from the head.

Carefully remove the head of cabbage from the boiling water and, being careful not to burn yourself, separate the top boiled leaves. If necessary, return the cabbage to boiling water and repeat the entire process with the remaining leaves.

Cool the finished cabbage leaves and, if necessary, cut off the protruding thick parts of the petioles.

Traditionally, cabbage rolls are rolled so that the filling is covered by a cabbage leaf on all sides.

Place the prepared cabbage leaf on the board in front of you. Closer to the base of the sheet, place two to three tablespoons of the filling in the form of an oblong sausage half the width of the sheet.

Cover the filling with the base of the leaf, then fold in the sides of the leaf, then roll the cabbage roll away from you, twisting it into the remaining long part of the cabbage leaf.

Do you like spicier and more flavorful dishes? Try making cabbage rolls using this recipe. Over the years, it’s difficult for me to remember how it appeared in our family, but if you believe various stories, then my great-grandmother and all my aunts prepared it.

1. Prepare cabbage leaves.

2. Prepare the sauce in which we will stew the cabbage rolls:

Finely chop the onion, grate one carrot on a coarse grater. Heat 2 tbsp in a frying pan. spoons of vegetable oil, add onions and carrots and fry until golden brown. When the vegetables are ready, add 300 grams to them. finely chopped tomatoes (you can use canned ones), 100 ml. water, 5 tablespoons of sour cream, 1 tbsp. a spoonful of tomato paste, 1 teaspoon of dried dill, salt, sugar, black and red pepper to taste (about 1/4 teaspoon of each type). Mix everything, bring to a boil and cook covered over medium heat for 10 minutes.

3. Set aside and start filling:

500 gr. minced meat (it is best to take a mixture of beef and pork), add half a glass of rice (pre-fill the rice with boiling water and let stand for 10 - 15 minutes), two finely chopped onions, salt, black and red pepper to taste.

4. Wrap the filling in cabbage leaves, forming cabbage rolls, dip the cabbage rolls in the egg mixture (two eggs + 2 tablespoons of water), lightly beaten with a fork.

5. Fry in butter for three minutes on each side.

6. Place the cabbage rolls in a wide saucepan, add two bay leaves, pour in the sauce and simmer covered over low heat for 35 - 40 minutes.

Stuffed cabbage rolls with chicken filling baked in the oven are very tasty. This is my variation on the theme of family recipes.

Once in Italy I had the opportunity to try a similar dish and, upon returning home, I restored the recipe “from memory”.

Prepare cabbage leaves. And we begin to make the filling. Fry minced chicken with finely chopped onion and grated carrots until half cooked, add finely chopped bell pepper, salt and pepper to taste, cover with a lid and continue cooking for another five minutes. Let cool and form cabbage rolls.

Place the cabbage rolls in a greased baking dish, pour over 100 ml of sauce. cream and 3 tbsp. spoons of thick yogurt or sour cream. Bake in an oven preheated to 180⁰ for 30 minutes. Before serving, sprinkle with finely chopped parsley.

When baking in the oven, place a few pieces of butter on top of the cabbage rolls a - the dish will be much tastier, Scandinavian housewives advise.

To stew cabbage rolls, instead of water, you can use vegetable, meat or chicken broth, dry white wine and even tomato juice.

With these secrets, your cabbage rolls will be the most delicious and aromatic. Bon appetit!

Gastronomic observer, partner and advisor to the Guild of Chefs of Belarus, member of the Association of Restaurant and Gastronomic Observers of Russia.

Presenter of the gastronomic column in the Family Radio program on the first national radio channel.

Hobbies: photography, travel, vintage cookbooks, antiques, British and American television series of the 60-90s, culinary history of the United States.

Cabbage is, in fact, one of the main problems in preparing cabbage rolls. It breaks, tears, unfolds, is difficult to chew... To avoid all this, you need to choose young heads of soft varieties. It is better to give preference to tender green cabbage, the leaves of which are more plastic: white varieties are hard, coarse and fibrous.

The top, coarsest leaves should not be used. The rest should be carefully cut off and boiled in salted water for a couple of minutes.

If you do use old cabbage, use a small head. Using a knife, remove the stalk from it and boil it whole, periodically removing the leaves.

Rough and thick parts of the sheet can also be additionally beaten with a hammer or rolling pin. Just do this carefully so that the cabbage does not tear.

Properly prepared leaves become translucent, while remaining intact and elastic.

How to prepare the filling

Traditional option

dvegolovi54.ru

The classic filling includes two main ingredients: meat and. For cabbage rolls, ground beef, pork or lamb is suitable. But it is better to mix two types of meat in equal proportions. For example, pork with beef, chicken or turkey.

Rice is added to the filling already in a semi-boiled state. For three parts of meat, one part of cereal is enough.

By the way, rice in cabbage rolls can be replaced with buckwheat or any other cereal.

It’s also a good idea to add onions, garlic and herbs to the meat filling: this will make the cabbage rolls juicier. Of course, it needs to be salted and peppered a little. You can season it with other spices - to your taste.

The filling must be mixed well and beaten as. Then she will be even more tender.

Lenten option

tortomarafon.ru

The meat in cabbage rolls can be replaced with mushrooms, vegetables, or both. Here's a universal option.

Ingredients

• 150–200 g rice;
• 500 g of mushrooms: champignons, oyster mushrooms or wild mushrooms;
• 1 large onion;
• 2 carrots;
• salt, pepper - to taste.

Preparation

Boil the rice until half cooked. Fry mushrooms, onions and carrots in oil. Add them to the rice, salt and pepper and mix well.

How to roll cabbage rolls

Stuffed cabbage rolls can be rolled in three different ways: cones, rolls or envelopes. The video below shows each of them.

If you are afraid that the cabbage rolls will fall apart during the cooking process, fasten them with toothpicks or threads. Also, before boiling or stewing, it is better to quickly fry the cabbage rolls in a frying pan: this way, the chances that they will open will also be significantly reduced.

How to cook cabbage rolls

The dish can be stewed or boiled in a thick-bottomed container over low heat or baked in the oven at a temperature of 160–180 °C. In all cases, the cooking time is 40–50 minutes.

The easiest way is to cook cabbage rolls in water or broth, but they will be tastier and more tender if you cook them in sauce. This can be done with tomato or pomegranate juice, kefir with herbs, or cream with thick yogurt. Here are some more easy and delicious sauce options.

Tomato sauce with white wine

Ingredients

• 1 carrot;
• 1 medium onion;
• vegetable oil - for frying;
• 2 tablespoons of tomato paste;
• salt, ground black pepper - to taste;
• 1 sprig rosemary
• 1 cup dry.

Preparation

Fry grated carrots and finely chopped onions until golden brown. Add tomato paste, fry for another two minutes, then add salt and season with spices. Pour wine over the vegetables, bring to a boil and cook over low heat for another 10 minutes.

Sour cream sauce

Ingredients

• 1 glass of sour cream;
• 1 tablespoon flour;
• 2 cloves of garlic;
• 1 teaspoon dry basil;
• salt - to taste;
• 2 bay leaves.

Preparation

In a separate bowl, mix sour cream, flour, chopped garlic and basil. Place the sauce in a container that already contains cabbage rolls, pour water on top so that it covers them by 1 cm. Salt and cook the dish in the method you choose. After half an hour, add the bay leaf.

Important: the sauce should always slightly cover the cabbage rolls. If the suggested volume is not enough, increase the dosage or simply add water.

How to cook lazy cabbage rolls

If all the steps described above seem too long and complicated to you, there is always an alternative - lazy cabbage rolls. In this case, you just need to finely chop fresh cabbage and mix it with the filling. Otherwise, they are prepared in the same way as regular ones.

Do you have a favorite cabbage roll recipe? Share it in the comments.