Delicious and nutritious cabbage rolls according to the traditional recipe will delight your whole family. For their preparation, you can use not only the leaves of white cabbage, but also Savoy or Peking cabbage, beet and spinach leaves, grape leaves and even wild garlic leaves. You can make stuffing for cabbage rolls from various types of meat, vegetables, nuts, cottage cheese, mushrooms, legumes and even dried fruits.
It is necessary
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- For stuffed cabbage:
- white cabbage - 1 kg;
- minced meat - 500 g;
- rice - 100 g;
- egg - 1 pc.;
- onions - 150 g;
- carrots - 100 g;
- vegetable oil - 2 tablespoons;
- salt - 1 tsp
- For the sauce:
- water - 200 g;
- tomato paste - 2 tablespoons;
- flour - 1 tablespoon;
- vegetable oil - 1 tablespoon;
- sour cream - 200 g;
- salt - 0.5 tsp
Instructions
Step 1
Put 300 ml of water in a small saucepan and bring it to a boil. While the liquid is boiling, sort out and rinse the rice, then pour it into boiling water and salt (0.5 tsp salt). Cook the rice for fifteen minutes, reducing heat to low. Then flip it in a colander to drain the water, and it will cool slightly.
Step 2
The main secret of making delicious cabbage rolls is the ability to properly prepare cabbage leaves. This can be done in one of the following ways.
1. The most common way to prepare cabbage leaves is by cooking. Take a three-liter saucepan, pour one and a half liters of water into it and bring to a boiling point.
• Immerse the cabbage in the boiled liquid for 5-6 minutes (you can first cut the stump), then remove it with a meat fork and remove 3-4 top leaves. Dip the head of cabbage back into the boiling liquid. Repeat the procedure until the cabbage leaves run out.
• Place the head of cabbage in boiling water, cover and cook for 10-12 minutes, reducing the gas. Then carefully remove the head of cabbage into a large dish, let it cool slightly and disassemble it into separate leaves.
• Take a head of cabbage and, from the side of the stump, cut off a third of it. Carefully lower the rest of the head of cabbage into boiled water (cut up). Then cover the pan with a lid and leave aside for half an hour. Then take out the head of cabbage and disassemble it into separate leaves.
• Divide the head of cabbage into individual leaves. Dip 3-4 leaves in boiling water at a time for 4-5 minutes.
2. You can also prepare cabbage leaves using the oven. To do this, divide the cabbage head into separate leaves and wrap each of them in foil. Preheat the oven to 170-180 degrees and place the leaves laid out on a dry baking sheet in it for 5-7 minutes.
3. A microwave oven will also help in preparing cabbage leaves. Place the cabbage head in a small glass bowl (without water) and microwave for 5-6 minutes at 800-900 watts. Then immediately cool it under running cold water. Remove the top leaves (2-3) and place the head of cabbage back in the microwave. Repeat until the head of cabbage runs out.
4. You can prepare the cabbage leaves and use the freezer. Take a plastic bag, put a cabbage head in it and, releasing excess air, put it in the freezer for a day. Then defrost without removing from the bag and disassemble into individual leaves.
Step 3
Check prepared cabbage leaves for tough veins. If there are any, cut them off with a knife or beat them off with a special hammer. Gently, so as not to damage, spread the finished leaves on a towel and deal with the filling.
Step 4
Peel and rinse the onions and carrots. Take a small skillet, pour sunflower oil into it and heat it up. Finely chop the onion and fry until golden brown, then add the carrots, grated on a fine grater, and fry the vegetables over low heat for another 2-3 minutes. Then combine them with minced meat, add cooled rice, egg, salt and mix everything thoroughly.
Step 5
Start forming cabbage rolls. To do this, take a cabbage leaf and put minced meat on its inner side, cover the filling with the petiole of the leaf and turn the side parts over it, then wrap the top. You will receive a stuffed cabbage roll.
Step 6
Gently fold the formed cabbage rolls into a saucepan, after placing a few cabbage leaves on its bottom.
Step 7
It remains to prepare the sauce, in which the cabbage rolls will be stewed. In a frying pan in which vegetables were fried, combine tomato paste, sour cream, flour, vegetable oil, salt, add water and mix thoroughly. Heat the mixture to boiling point, stirring constantly, and pour the cabbage rolls over it in a saucepan. Simmer the cabbage rolls over low heat with the lid closed for 40 minutes. Then turn off the gas and let them stand a little longer (5-10 minutes).
