Ingredients for cabbage rolls. Classic cabbage rolls with rice and minced meat. Recipe for cabbage rolls with cabbage, minced meat and rice

Minced meat was wrapped in fresh cabbage leaves back in Ancient Greece. Since then, the cooking technology has remained virtually unchanged. Today, cabbage rolls are prepared from Chinese and white cabbage.

Stuffed cabbage rolls from fresh cabbage (step-by-step recipe) - basic cooking principles

Perhaps the most important task is to choose the right cabbage. For cabbage rolls, take a dense, medium-sized cabbage head. A small head will yield few cabbage rolls. A large head of cabbage will not work, as its leaves are too large. At the same time, pay attention to the leaves; they should not be hard, otherwise it will be difficult to separate them from each other. You can use Chinese cabbage. Its leaves are especially soft and delicate.

In some stores or at the market you can find cabbage leaves for cabbage rolls by weight. This is very convenient - you don’t need to select the right fork.

The selected head of cabbage is washed under the tap and the top leaves are removed. They are not used for cooking. Place a large pot of water on the stove and bring it to a boil. The head of cabbage is placed in boiling water. Leave for about five minutes. In fact, the time is determined independently. The top leaves should become transparent and soft. Remove the head of cabbage from the water and carefully, so as not to get burned, remove the leaves until they come off freely. Then the procedure is repeated until even, medium-sized leaves are removed from the head of cabbage. Now use a sharp knife to cut off the seals at the base of the sheet.

Now they begin to prepare the filling, which is prepared from minced meat and rice cereal. The minced meat can be pork or beef, but if you wish, you can use chicken or turkey. Purchased minced meat is defrosted by removing it from the freezer in the evening. But it’s better if it’s homemade minced meat. To do this, the meat is washed and cleaned of all excess. Cut into small pieces and grind in a meat grinder or using a blender.

Rice is long grain or round. The main thing is that the cereal is of high quality. She is washed. The water is changed until it becomes clear. Then the rice is boiled until half cooked. If you take ready-made cereal, the filling will turn into porridge during cooking, and raw rice will absorb the juice from the meat, and it will be dry. The half-cooked rice is placed in a sieve, washed again and left to remove excess moisture. Rice cereal is transferred to a bowl with minced meat.

In addition to minced meat and rice, you will need onions and carrots to prepare the filling.

The bulbs are peeled and chopped into small pieces, quarter rings or half rings.

The carrots are peeled and chopped into large chips using a grater. Carrots will make the filling juicy, so be sure to add it.

Heat the oil in a frying pan and fry the onion in it until lightly browned. Place the fried onions in a bowl with minced meat and rice. In the same pan, fry the carrots until soft. It is also sent to the rest of the ingredients.

The filling is salted, seasoned with freshly ground pepper and kneaded well.

The cabbage leaf is placed on the board with its base facing towards itself. Place a small amount of filling on the edge and roll it into a tube, turning the edges inward.

Stuffed cabbage rolls are placed in a cauldron or pan with a thick bottom, seam side down, placing them close to each other.

Tomato paste is diluted in water and poured over cabbage rolls. The liquid level should not reach the top edge of the cabbage rolls by two fingers. In addition to tomato paste, you can add ketchup, unsweetened yogurt or sour cream to the sauce. Place the cauldron on the stove, bring to a boil, turn down the heat to low and simmer for an hour.

Stuffed cabbage rolls can be topped with fried onions and carrots.

Stuffed cabbage rolls are served with sour cream or sauce prepared on its basis.

Recipe 1. Stuffed cabbage rolls from fresh cabbage: step-by-step recipe in a cauldron

Ingredients

two medium forks of white cabbage;

a glass of refined sunflower oil;

minced pork and beef - half a kilogram;

180 g tomato paste;

two glasses of rice;

salt;

large onion;

freshly ground pepper;

large carrots.

Cooking method

1. Remove the top leaves from the cabbage. Place a wide pan of water on the stove. Turn on the heat and keep it there until the water starts to boil. Prick the cabbage with a large fork and lower the cabbage into boiling water. We hold it for about five minutes. We make sure that the leaves are not overcooked, otherwise they will not be suitable for preparing cabbage rolls. We take the head of cabbage out of the boiling water, make cuts at the base and separate the soft leaves. We repeat the procedure until all the leaves are ready. We cut off the compacted areas at the base. Set the prepared leaves aside.

2. Peel the onion head. Place on a board, cut into four pieces and shred into thin quarter rings. Place a frying pan on the fire and add a little oil. As soon as it warms up, put the onion in it and fry, stirring regularly, until lightly browned. Place the fried onions on a plate.

3. Using a sharp knife, cut the thin skin from the carrots. Wash the vegetable and chop it into large chips on a grater. Add vegetable oil to the frying pan where the onions were fried and fry the carrots, stirring constantly, until soft.

4. Pour the rice into a sieve and rinse, stirring, under running cold water. Place in a saucepan, fill with clean water and boil until half cooked. Then we put it back on the sieve and rinse again. Leave the excess liquid to drain. Transfer to a deep bowl.

5. You can use ready-made minced meat or make it yourself. To do this, wash the flesh of beef and pork and remove all excess. Cut the meat into small pieces and grind into minced meat using a meat grinder. Place minced meat in a bowl with rice. We also send fried onions and carrots here. Salt the filling, season with pepper and mix everything thoroughly. You can add spices for meat.

6. Place the cabbage leaf on the cutting board with the base facing you. We put a little filling on the edge and wrap it in a sheet into a roll. We tuck the edges inward.

7. Put the frying pan on the fire, pour a little oil. Grease the cabbage rolls on one side with tomato paste and place the greased side down in the frying pan. Now grease the top with paste. As soon as the cabbage rolls are fried, turn them over and continue to fry until lightly browned.

8. Turn on the oven at 230 degrees. Place the fried cabbage rolls in a deep dish. Pour in water so that its level reaches 1/3 of the thickness of the cabbage rolls. Cover the top with foil and place in the oven for an hour and a half. From time to time we take out the cabbage rolls and pour them with the liquid in which they are stewed.

9. Place the finished cabbage rolls from fresh cabbage (step-by-step recipe) on a plate, pour over sour cream or sauce based on it and serve.

Recipe 2. Fresh cabbage rolls: step-by-step recipe in a slow cooker

Ingredients

medium head of cabbage;

spices;

two carrots;

two bay leaves;

a glass of long grain rice;

freshly ground black pepper;

750 g meat;

salt;

a glass of tomato sauce.

Cooking method

1. As a rule, rice for cabbage rolls is boiled until half cooked. But we will do things a little differently. We wash the cereals. Then pour the rice into a bowl and fill it with hot boiled water. Set aside for half an hour. The water should be almost completely absorbed into the rice.

2. Take the pulp of pork and beef in equal parts. We wash the meat and trim off all excess. Cut into small pieces. Using a blender or meat grinder, grind until minced. Transfer the minced meat into a deep plate. Place the rice in a sieve. When the remaining liquid has drained, transfer the cereal to the minced meat and stir thoroughly.

3. Wash the carrots, peel and rinse again. Grind on a grater with middle sections. Place carrot shavings on a plate with rice and minced meat. Salt, season with spices and black pepper. Stir, cover the plate with cling film and put in the refrigerator for half an hour so that the rice and minced meat are saturated with the aromas of spices.

4. Pour a glass of clean water into the multicooker container. We place a head of cabbage in it, having first removed the top leaves from it. Place the container in the device and start the “steaming” program. We set the time to 20 minutes. Close the lid of the device.

5. After the beep, remove the cabbage, transfer it to a plate and cool. We disassemble the head of cabbage into leaves, cutting at the base. Cut off the seals at the base. Pour the water out of the container. Place two or three sheets on the bottom.

6. Remove the minced meat from the refrigerator. Place a cabbage leaf on a cutting board. Place a spoonful of filling at the base, fold the edges on both sides and roll into a roll shape. This is how we make all the cabbage rolls and place them in a container on cabbage leaves. Pour in one and a half glasses of filtered water, add a bay leaf, and season with spices to taste.

7. Install the container into the device. We start the “cabbage rolls” or “cooking” mode. We set the time to half an hour. After the beep, open the lid and pour in the tomato sauce. We run the same mode for another half hour and close the lid. Serve cabbage rolls made from fresh cabbage (step-by-step recipe) hot.

Fresh cabbage rolls (step-by-step recipe) - tips and tricks

Be sure to cut off the seals at the base of the sheet, otherwise it will spoil the taste of the dish.

Long grain rice does not need to be boiled; simply pour boiling water over it and leave for half an hour.

You can add chopped fresh herbs to the filling.

Stuffed cabbage rolls can be stewed or baked in the oven.

For serving, you can prepare a sauce from sour cream and ketchup.

Probably everyone loves it. Boiled, stewed, baked, large or small - cabbage rolls with meat are always delicious. Although everyone prepares them in their own way. Today I want to write my recipe for making cabbage rolls - tasty, meaty, aromatic.

Ingredients:

• 1 medium head of cabbage
• 300-400 gr. meat (pork in any proportions or ready-made minced meat)
• 100 gr. rice
• 1 egg
• 1 small onion
• 1 carrot
• 2-3 cloves of garlic
• water
• vegetable oil
• salt
• ground black pepper
• black peppercorns
• Bay leaf
• 3 tbsp. l. flour
• 2-3 tbsp. l. tomato paste or 4-5 tbsp. l. tomato sauce

Preparation:

1. Wash the cabbage. Remove the top leaves and cut out the stalk. The cabbage needs to be divided into leaves and boiled; this can be done in several ways: 1) put the cabbage in boiling water and cook for 15-20 minutes, then drain the water, divide the cabbage into leaves; 2) carefully, so as not to tear, divide the cabbage into leaves, boil them for 2-3 minutes; 3) put the cabbage in the microwave for 10-15 minutes, take it out, divide it into leaves. The last method is most convenient for me, although I cook it differently.
   
2. I cut off the thick part of the cabbage leaves; if desired, you can beat it off additionally.
3. We wash the rice and pour boiling water 1:2, cover with a lid and a towel, leave, the rice should steam and absorb the water.
4. Peel and wash onions, garlic and carrots. Finely chop the onion, grate the carrots on a coarse grater, and grate the garlic on a fine grater.
5. We prepare the same minced meat as for. To do this, grind the meat in a meat grinder and dilute it slightly with chilled water from the refrigerator. Add rice, salt, ground black pepper, chopped onion to the meat, beat 1 egg. Mix everything.
   
6. Place meat on the cabbage leaf near its base (about 1 tbsp). If you want to make small cabbage rolls (I, for example, really like these), you need to cut the cabbage leaf in half crosswise.
   
7. We wrap the base of the leaf, covering the meat. Fold the edges of the sheet towards the center.
   
8. We wrap the cabbage roll forward, placing it on the remaining free edge of the sheet.
   
9. Cover the bottom of the pan (preferably with a thick bottom, or even better - a cauldron or duckling pan) with cabbage leaves. Place cabbage rolls on top.
   
10. Fill the cabbage rolls with hot water, salt, add ground pepper and peas. Cover with a lid and bring to a boil, reduce heat and simmer for 30 minutes.
11. Fry carrots with garlic in vegetable oil, throw them into cabbage rolls, and add tomato paste or sauce. Stir carefully.
    
12. Fry the flour with vegetable oil, then dilute with hot water and stir until smooth. Pour into a saucepan, gently mix with water, and taste. If necessary, add salt to taste and add bay leaf. Continue simmering for another 10 minutes.
13. Stuffed cabbage rolls can be served with a side dish (potatoes, porridge, pasta), sprinkled with the sauce in which they were stewed, or separately. When serving, cabbage rolls can be poured with sour cream and sprinkled with herbs.
    

You can freeze raw cabbage rolls. Only the cabbage leaves should then be well boiled so that they do not darken. To freeze cabbage rolls, place them on a board or flat plates and put them in the freezer. After about 30 minutes, remove from the board or plates, put in a bag and put back in the freezer. If the cabbage rolls are difficult to remove, place the dishes with them on a bowl with warm water and after 1-2 minutes. we're filming.

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:

1. 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.
2. Carefully remove the leaves from the boiled fork. They shouldn't tear.
3. We make minced meat from meat: cut it into pieces and put it through a meat grinder along with slices of peeled onion.
4. 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.
5. Peel and grate two carrots.
6. We sauté it in oil and add it to the minced meat mixture.
7. Add the bulk ingredients and mix the mixture thoroughly.
8. Straighten the cabbage leaf. Place a tablespoon of minced meat in the middle.
9. Roll the sheet into a roll.
10. When you have the required number of cabbage rolls, place them on the bottom of the pan, seam side down.
11. Pour water into a bowl and add tomato paste.
12. Pour the resulting mixture onto the cabbage rolls.
13. 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.

How to make cabbage rolls with minced meat and rice:

1. We disassemble Chinese cabbage into leaves.
2. Place ten leaves in a non-metallic container and place in the microwave for heat treatment. Set a timer for 5 minutes.
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;
• two carrots;
• 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:

1. Place the cabbage head, washed and cleared of old leaves, into a saucepan and cook for 15 minutes.
2. Carefully 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 stuff the resulting leaves into a homogeneous mass and roll them into the shape of 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.
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;
• salt to taste;
• 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. Pour the resulting aromatic sauce into the pan into the cabbage rolls, add water.

You will need:

• 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!

Recipe homemade cabbage rolls:

Pour the rice into a cup, sort it (if necessary) and pour boiling water over it. Stir so that the grains of rice do not stick together, and forget about it for a while.

The head of cabbage for making homemade cabbage rolls should be tight, with thin leaves and without damage. If it is slightly elongated, then cut off the lower part with a knife, and then cut out the stalk itself. There is no need to delve too deeply into the head of cabbage. If the selected cabbage has a flattened shape, then the stalk can be cut out immediately.

Take a pan, pour water into it and place the head of cabbage with the stalk down. The size of the pan should be such that the head of cabbage in it can be turned over. Place on the fire and cook the cabbage after the water boils for about 5-6 minutes. If the head of cabbage is too tight, then the cooking time needs to be increased slightly. Then turn over and cook for a few more minutes. The leaves should become soft and begin to separate from the head.

While the cabbage is softening, prepare the filling for homemade cabbage rolls. Peel the onion and pass through a meat grinder. Add half of the resulting mass to the minced meat, add rice steamed in boiling water, salt, spices, ground black pepper and a teaspoon of tomato paste. Mix the meat well. If desired, the amount of rice can be increased.

Fry the coarsely grated carrots and the second half of the chopped onion mass in refined oil with the addition of tomato paste and a small amount of water.

Remove the cabbage from the water onto a large plate, stem side up. Let the head of cabbage cool a little and begin to separate the sheets.

Place the removed sheets in a stack on top of each other. If the bottom sheets are difficult to remove, then the head of cabbage can be additionally placed in boiling water. Therefore, when you take the cabbage out of the pan, do not immediately pour out the boiling water, it may still be useful.

We form homemade cabbage rolls: take a soft leaf and cut off part of its lower thickened edge. If the middle vein of the leaf has a convex thickening, then cut it off too. Just do it carefully so as not to damage the integrity.

Place a full spoonful of filling along the cut edge of the sheet.

Make one turn and bend the sides of the sheet towards the center.

And then tightly twist the cabbage roll until the end.

Place the formed cabbage rolls in a cauldron or stewpan with high sides. The cabbage rolls should lie tightly, pressed against each other.

Spread the tomato sauce evenly on top. Pour in salted water so that it completely covers the cabbage rolls and send them to stew.

Simmer the cabbage rolls covered for about 1 hour after boiling. If suddenly there is not enough water, then add a little bit. 10-15 minutes before turning off, throw in a couple of bay leaves, chopped garlic (adjust the quantity to your taste) and a little allspice. Be sure to check the gravy for salt and add if required.

Homemade cabbage rolls according to this recipe are soft, juicy and incredibly tasty. In addition to cabbage rolls, any fresh vegetables or a salad made from them are perfect.

Hello friends!

Today we will pamper our loved ones with one of the most delicious, in my opinion, dishes.

Yum-Yum! Moreover, fresh cabbage is already sold, how can you pass it by indifferently.

So, let's begin.

To prepare delicious cabbage rolls you will need:

Head of cabbage;

Minced meat - 0.5 kg;

Onion - 1 piece;

Carrots - 2 pcs;

Boiled rice - 200 g;

Sunflower oil;

Tomato paste, sour cream, a little flour;

Garlic, herbs, bay leaf, black pepper, meat spices, salt.

Recipe for delicious cabbage rolls:

1. Disassemble the cabbage into leaves. Oh, this is a difficult job: stripping the cabbage, but let's try to cope with it.

Many people ask: how to properly cut cabbage into cabbage rolls without breaking it. I know 3 proven methods cabbage cutting:

No matter how the cabbage was cut, I cut off the thick veins from each cabbage leaf so as not to damage the leaf itself. That is, I make the sheet flatter and less brittle.

I managed to cut the cabbage:

2. Add onion to the prepared minced meat. It is advisable to prepare the minced meat yourself. I usually do it like in . You can, of course, buy it on the market if you know good suppliers - this will save time, but I prefer to make it myself.

3. Add salt and spices.

I also add finely chopped cabbage leftovers; I can’t feed my daughter vegetables any other way, and chopped cabbage is almost invisible in the minced meat. Here's a little secret.

4. Add boiled rice and cabbage.

5. Mix everything.

The crucial moment has come: the formation of cabbage rolls.

6. Place 2-3 tbsp on the edge of the leaf (near the petiole part). filling, cover the filling from below, then fold the side parts up and wrap the top part. This is roughly what happened to me:

7. Fry the cabbage rolls in sunflower oil on both sides.

8. Place in layers in a cauldron.

9. Between the cabbage rolls, make a layer of carrots, garlic, tomato paste, bay leaf.

From the remaining minced meat I make small cutlets and also put them in the cauldron:

10. Make gravy for cabbage rolls. In a separate bowl, make a mixture: sour cream + tomato paste + water (those who cut the cabbage using method No. 2 were lucky here, you can use cabbage water) + flour.

11. Pour this mixture over the cabbage rolls and the stew over low heat for 40-50 minutes.

Now the most important thing is to be patient and wait, and this is oh how hard it is!

In the meantime, let's cook buckwheat as a side dish and make: cucumbers, tomatoes, green salad, fetax cheese and olive oil:

The end result was something like this:

And a portion for my daughter, the design is also hers:

Bon appetit!

For those who like to “hang out” in the kitchen for two or three hours, I highly recommend preparing. The dish is to die for!

And if you are going to go to nature and you have the opportunity to take a cauldron with you, then be sure to prepare or!

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