Different culinary experts can find unusual recipes for stuffed cabbage with Peking cabbage, Savoyard, buckwheat porridge, and vegetables instead of minced meat. All the recipes are good, but the dish will turn out delicious if you master the original classic cooking method perfectly. So how are traditional cabbage rolls stewed with minced meat and rice topped?
It is necessary
- - a large head of white cabbage - 1 pc. (1.5-1.8 kg)
- - pork and beef meat - 1 kg
- - long grain or round grain rice - 330 g
- - fresh carrots - 2 pcs.
- - bulbs - 2 pcs.
- - the oil grows. - 40 ml
- - ground pepper
- - seasonings for meat
- - tomato puree - 60 g
- - water
- - salt
- - sugar - 20 g
- - greens - 1 bunch
- - sour cream - 50 g
Instructions
Step 1
Choose a succulent white cabbage with dense, soft white leaves that easily separate from the head. If you take a medium or small cabbage, then the leaves will turn out to be small and cabbage rolls will have to be made compact in size, like dolma. Rinse the cabbage thoroughly outside, remove the top leaves. Throw them away.
Step 2
Put a large pot of water to boil. Pierce the head of cabbage with a fork in several places. Immerse the whole cabbage in boiled water for 5-6 minutes. Check if the top leaves are softened and immediately remove the cabbage from the water. Allow the vegetable to cool by placing it over the sink in a saucepan. You can not overcook cabbage for stuffed cabbage to the stage so that it falls apart.
Step 3
Remove the upper soft leaves. When the cabbage preparations seem too tight and begin to separate poorly from the head (and the head is still large), you can prick it again with a fork and send it to boiling water for a couple of minutes. Do this until a decent pile of leaves is formed, which are evenly and normally removed and are of medium size. On each leaf, cut off the thick bases with dense veins, which will not allow the cabbage roll to roll smoothly and beautifully into an envelope.
Step 4
For stuffing minced meat for cabbage rolls, lean meat fillet is suitable. You can take beef and pork in equal quantities (however, it is permissible to replace pork with chicken). Rinse and cut off the films and excess fat from the meat. Twist the pieces in a meat grinder. Salt minced meat and mix thoroughly with seasonings.
Step 5
Pour the rice into boiling water (double the amount of water for the specified amount of rice). Cook, slightly salted, until half cooked. Do not cook the rice completely, because while cooking cabbage rolls, it will come to a condition. Too hard, practical raw rice in the filling will absorb all the meat juices in the cabbage roll, and the filling will turn out tough. Mix the minced meat and rice.
Step 6
Wash and peel carrots and onions. Grate the carrots. It will provide an additional sweetish taste and is also needed in the filling for juiciness. Cut the onion into cubes or half rings. Lightly sauté the carrots and onions in a skillet in vegetable oil to soften the vegetables a little. After cooling, mix thoroughly with minced meat. Add chopped fresh herbs to the filling.
Step 7
Spread and flatten the cabbage leaf on the table, turning the base to your side and the inside up. Put a couple of tablespoons of the prepared filling at the edge. Roll up with a tube, tucking the edges inward somewhere in the middle. You should get an even, neat envelope. Stuffed cabbage rolls very tightly to each other on the bottom of a saucepan with thin walls or in a slow cooker. You should try to place the stuffed cabbage with the seam down.
Step 8
Mix tomato puree with 600 ml of water, 20 g of sugar and 10 g of salt. Pour the mixture into the stuffed cabbage rolls. They must be completely covered with water. Turn on the hotplate and boil the cabbage rolls, then reduce the heat to the lowest and leave to simmer for 50-60 minutes. If you are using a multicooker, you can select the "Put out" or "Slow cooker" mode (in which the heat is kept for about 45 minutes).
Step 9
As soon as the cabbage has softened, you can try stuffed cabbage. Serve cabbage rolls with minced meat and rice with sour cream or any sauce. Decorate with fresh herbs.
