How to cook tasty and juicy cabbage rolls: secrets and life hacks. The most delicious cabbage rolls with minced cabbage, a step-by-step recipe for Cabbage rolls like in the dining room

Nobody needs to explain what cabbage rolls are. By the way, they are found in almost all cuisines of the peoples of the world, only in their own interpretations. Today for you step-by-step recipes with a photo of this dish in its usual version for us, when the filling is wrapped in whole cabbage leaves. The most commonly used filling is chopped meat and fig. In addition to it, carrots and onions can be added. But there are cabbage rolls with lean minced meat, without meat. These we will also offer you today. In total, there will be three options: with meat, with mushrooms and vegetables.

Recipe for stuffed cabbage rolls with minced meat and rice, step by step with a photo

With cabbage, everything is clear - only fresh white cabbage is suitable for us. Moreover, when choosing a head of cabbage in a store or in the market, pay attention that it has sheets of sufficient size and intact, not damaged. As for minced meat, pork, chicken or mixed pork and beef are suitable for stuffed cabbage (purely beef will be dry). The type of rice is not important, you can put both long-grain and round-grain.

Ingredients:

• minced meat - 400g;
• rice - 100g;
• cabbage - 8 leaves;
• carrots - 1 small;
• onion - 1pc;
• tomato paste - 2 tablespoons;
• sour cream - 2 tablespoons;
• salt - 1 tsp;
• spices for meat - 0.5 tsp;
• vegetable oil - 50ml.

How to cook cabbage stuffed cabbage with minced meat and rice in gravy

1. We need to boil rice in advance. You can until ready or until half ready. But it is better not to put it raw, since the cooking time in this case will increase, it is not possible to try it in the process, and it may happen that it turns out to be hard.
2. Divide the cabbage forks into separate leaves. When the heads of cabbage are young, it is easy to disassemble them raw, but more often you have to cook a little in order to separate and not damage them. To do this, first cut out the stump with a sharp knife.
3. We put a large enough saucepan on the stove, pour water into it and bring to a boil. Then we lower the head of cabbage into the water, hold it for 2 minutes and carefully, so as not to burn ourselves, take it out on a cutting board.
   
4. We remove the leaves. If, after a few pieces, we feel that the next ones begin to separate with difficulty, we again lower it into the pan. We do this until there is enough for us. There is a thickening at the base of the sheet, in this place we need to make it thinner. To do this, cut off part of the thickness with a knife, keeping it parallel to the board, but so as not to cut through.
   
5. Peel the carrots and onions. Three carrots on a coarse grater, cut the onion into small cubes. For our cabbage rolls, a small carrot and onion are enough for us. Pour some oil into the pan and fry the vegetables a little. Then let them cool slightly.
   
6. In a deep bowl, combine minced meat, rice, carrots, onions, 1 tablespoon of tomato. Add 1 teaspoon of salt and spices.
   
7. Knead a homogeneous filling.
   
8. We take a cabbage leaf, put some of the filling on it. From the amount of ingredients I indicated, you should get 8 cabbage rolls.
   
9. We fold it as follows: put the base of the sheet towards us, twist it in the direction away from ourselves with a tube, quite tightly, but not completely.
   
10. We bend the side edges inside the tube (with an envelope) and now we tighten it to the end. We get an oval blank.
    
11. We do the same with all the cabbage and all the filling.
    
12. Heat the oil in a large deep skillet. We put stuffed cabbage seam down. Fry on one side.
    
13. Then we turn it over and continue to the second. Until lightly roasted. If there are a lot of cabbage rolls, fry in parts.
    
14. While they are fried, boil a kettle and mix sour cream with the remaining tomato in a bowl. Put the tomato in the pan, pour 1-1.5 cups of boiling water, reduce the heat and cook for 30 minutes under the lid. Periodically flip from side to side. It is more convenient to act with two shoulder blades.
    

Serve ready-made to the table, pouring sauce from a frying pan.

Vegetable cabbage rolls recipe with photos step by step

Classic stuffed cabbage rolls have long been known to everyone, but how do you like this recipe - vegetable? It also sounds delicious, and it cooks faster and easier. If you decide to exclude meat products from your diet, follow a fast, diet or other lifestyle, then my recipe will be very useful to you. Vegetables go well with both cabbage and rice, so your lunch will turn out to be unusual, tasty and healthy. Today we will take carrots and onions. These root vegetables are available to everyone, and at any time of the year, so it will not be difficult to prepare our dish.

What we need:

• cabbage - 5 leaves;
• rice - 70 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• tomato juice- 350gr.;
• salt, pepper - to taste;
• vegetable oil - 30g.

How to cook vegetable cabbage rolls in tomato sauce

Cabbage rolls with mushrooms and rice recipe with photo

For many, this version of cabbage rolls will solve the question of what to cook for dinner, so that it is tasty, nutritious, and healthy. When meat is excluded from the diet, mushrooms often become one of the possible sources of protein for the body, so write down the recipe in a piggy bank and cook with pleasure. If you just love mushrooms and often use them in the kitchen, then this recipe will also come in handy. To diversify family dinners, mushroom stuffing for cabbage rolls is an ideal solution, as well as an inexpensive option for satisfying household meals. For the filling, instead of minced meat, we will use fried mushrooms, as well as traditionally boiled rice. To make the cabbage rolls juicy and soft, we will stew them in a tomato-vegetable sauce, which is easy to prepare in a few minutes. The most important thing is to properly prepare the cabbage, namely to boil the cabbage leaves so that they retain their shape and integrity.

Grocery list:

• head of cabbage - 1 pc .;
• mushrooms (champignons) - 250g.;
• round rice - 100g.;
• carrot - 1 pc.;
• onion - 1 pc.;
• tomato paste - 2 tablespoons;
• some water;
• sunflower oil - 30g.;
• salt, pepper - to taste.

How to cook homemade cabbage rolls with mushrooms and rice

1. Boil a head of cabbage, gradually removing the cabbage leaves. We put the head of cabbage in a large pot of water and cook until soft, gradually removing each top sheet, cutting it off with a knife and carefully removing it with a fork. We put the cabbage leaves to the side until they cool completely.
   
2. Cut the mushrooms (champignons) into small pieces so that they are quickly fried and are suitable for the filling in shape (they were not very large).
   
3. Pour some oil into a frying pan and fry the mushrooms, lightly salting. Fry for 3-4 minutes, until the mushrooms are golden brown.
   
4. Cook the rice until it is half cooked, i.e. so that the rice crunches slightly in the middle. When boiling, salt the rice, then rinse it with cold water so that it does not stick together. Throw it back on a sieve and drain the water, leave to cool.
   
5. Cut the onion into cubes, and rub the carrots with a coarse grater.
   
6. Saute vegetables in the remaining oil for a couple of minutes until soft.
   
7. Add tomato paste and fry for a couple more minutes, add a little water to get tomato sauce.
   
8. Cooking the filling: mix the rice, fried mushrooms and 1-2 tablespoons of vegetable sauce. Mix the filling, taste it: add salt and pepper if desired.
   
9. Put a spoonful of mushroom filling on the edge of the cabbage leaf.
   
10. We wrap the stuffed cabbage, pressing the edges.
    
11. Place in a saucepan and add the remaining tomato sauce. Simmer over low heat for 25 minutes.
    

We serve the finished dish to the table.

1. Cabbage must be boiled a little. Do not cook until fully cooked, when it starts to fall apart, but only a little. As you can see above, you can do this with a whole head of cabbage to remove the leaves. If they can be removed so well, then you need to weld those already separated from the fork. Without this, it will not be possible to roll correctly and beautifully.
2. As for whether cabbage rolls need to be fried before stewing. This is not for everybody. Of course, fried foods taste better, but if you want an easier option, feel free to pour them with gravy and simmer until tender. If you still choose to fry, then proceed with caution. They are usually sprayed with oil.
3. Traditionally, it is customary to stew cabbage rolls in sauce. Here opinions are divided, someone loves purely sour cream, someone tomato, someone mixed. The choice is yours.

Cook, taste and treat your loved ones and friends with a delicious homemade dish.

Ingredients:

• white cabbage - 1 fork
• minced meat - 0.5 kg
• rice 100 g
• carrots - 1 pc
• garlic 2 cloves
• onions - 1 pc
• salt, spices to taste, sour cream

• separating the cabbage leaves from the head of cabbage
• boil them in salted water for 2-3 minutes
• add minced meat, add onion, garlic, salt and spices to it
• add undercooked rice to it
• wrap the cooked minced meat in envelopes
• fry them in a pan, and then simmer in a saucepan for about an hour

Not every housewife likes to cook this dish, because the cooking process takes a lot of time. But it's worth it. Try it, you will rate it tasty dish and you will not regret the time spent! So, I suggest you step by step recipe fresh cabbage stuffed cabbage.

We take the forks, separate the leaves from the head of cabbage. Before using them, you need to remove or cut off the tough part of the stem.

Then, put them in a saucepan with hot salted water, bring to a boil. Cook for 2-3 minutes.

After that we put it on the board. You see how softened. After such a procedure, it will be much easier for us to wrap minced meat in them. There is another way to soften the leaves. To do this, place the whole head of cabbage in a saucepan and boil it a little and only then separate the already soft leaves from it. The downside of this method is that it is not clear what to do with the rest of the fork. Or immediately cook something else or throw it away or freeze, because the rest will be semi-cooked.

Let's start cooking minced meat. Add onion, garlic, salt, pepper, seasonings to it and mix everything. We wash the rice, and cook until half-baked and also add to the minced meat. Use a spoon to stir the rice. We will crush it into porridge with our hands.

During this time, water came off the cabbage leaves and they cooled down. We collect cabbage rolls. Put the minced meat on a sheet with a spoon, closer to its base (thick part).

We wrap it up.

And we form an envelope.

We send all the envelopes to the frying pan. I recommend frying lightly, until slightly golden brown. Roasting will add a brighter flavor to the finished dish. We put each batch in a saucepan, sprinkle each layer with carrots, salt and pour sour cream.

Be sure to salt each layer, especially if you are preparing a large batch, we do not need a bland taste. When we fry all the cabbage rolls and put them in a saucepan, pour in water, put on medium heat and simmer for one hour. We serve them with sour cream and a side dish! Bon Appetit!

Cabbage is, in fact, one of the main problems in the preparation of stuffed cabbage. It breaks, breaks, turns around, chews with difficulty ... 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: the white varieties are tough, coarse and fibrous.

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

If you do use old cabbage, use a small head of cabbage. Use a knife to remove the stump from it and boil it whole, periodically removing the leaves.

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

Correctly prepared leaves become translucent, while remaining intact and resilient.

How to prepare the filling

Traditional option

The classic filling includes two main ingredients: meat and. For stuffed cabbage, beef, pork or minced 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 in a semi-cooked state. For three parts of meat, one part of cereal is quite enough.

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

TO meat filling it is also a good idea to add onions, garlic and herbs: this will make the stuffed cabbage juicier. Of course, you need to salt and pepper it a little. You can season it with other spices as well - to your taste.

The filling must be mixed well and beaten off, like. Then she will be even more tender.

Lean option

Meat in stuffed cabbage can be replaced with mushrooms, vegetables, or both. Here's a one-size-fits-all option.

Ingredients

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

Preparation

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

How to roll cabbage rolls

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

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

How to cook stuffed cabbage

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

The easiest way is to boil cabbage rolls in water or broth, but they will be tastier and more tender if cooked in sauce. In this capacity, tomato or pomegranate juice, kefir with herbs or cream with thick yogurt can act. Here are some more simple and delicious sauce options.

Tomato sauce with white wine

Ingredients

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

Preparation

Fry grated carrots and medium-sized onions until golden brown. Add tomato paste, fry for another two minutes, then salt and season with spices. Pour the wine over the vegetables, bring to a boil and simmer 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, combine sour cream, flour, chopped garlic and basil. Put 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 way you choose. After half an hour, add the bay leaf.

Important: the sauce should always cover the cabbage rolls a little. 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 for you, there is always an alternative - lazy cabbage rolls... In this case, you just need to finely chop the fresh cabbage and mix it with the filling. Otherwise, they are prepared in the same way as ordinary ones.

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