Cabbage rolls are common in Russia, Belarus, Armenia, Azerbaijan and even the Balkans. Depending on the region and country, the technology for their preparation may differ. However, traditionally they are a dish of minced meat wrapped in cabbage leaves.
The classic recipe for making stuffed cabbage
Ingredients:
- a small head of cabbage;
- 400 g minced pork and beef;
- 2/3 cup boiled rice;
- the head of an onion;
- large carrots;
- salt and black pepper to taste;
- vegetable oil;
- 1 tbsp. a spoonful of tomato paste;
- parsley.
Garlic, cumin, and even fresh cilantro can also be used as spices. However, they are best added directly to the minced meat.
Cut the stalk, being careful not to damage the integrity of the head of cabbage. Then put it in boiling water for 3 minutes to soften it a little. Remove, cool and divide into leaves. If the vein inside them is too thick, cut it off a little from the inside with a knife, but so as not to damage the sheet itself.
Mix the minced meat with pre-cooked rice, salt and pepper to taste. Add some finely chopped parsley and mix well. Lay some minced meat across the cabbage leaf, wrap the base, then the sides, and finally roll the leaf across. Repeat the same steps for the remaining minced meat and cabbage leaves.
Peel the onions and carrots, cut into strips and fry in vegetable oil. Add tomato paste and some water, stir, simmer for 2 minutes. Put stuffed cabbage rolls into the pan, add a little salt and add hot water so that it only covers them. Cook for 7-10 minutes. Serve the prepared cabbage rolls with sour cream.
Diet stuffed cabbage rolls
If you follow a diet, you can also feast on delicious cabbage rolls if you cook them from minced chicken and more tender Peking cabbage. For such a dish you need:
- a large head of cabbage;
- 350 g of minced chicken;
- ½ cup boiled rice;
- the head of an onion;
- 1 carrot;
- salt and black pepper;
- parsley;
- sour cream.
Prepare the filling by mixing the minced chicken with rice, parsley, salt and pepper. Divide the cabbage into leaves, leaving the largest ones. Cut off their tight bottom. Put some minced meat on a sheet, wrap the lower part of the cabbage, then the sides, roll across, being careful not to damage. Immediately place the formed cabbage rolls in a saucepan or stewpan.
Cut the onion into half rings, and grate the carrots on a coarse grater, add to the pan with cabbage rolls. Salt a little, pour boiling water over and put on fire. When the water boils, reduce the heat and cook for 5 minutes. Arrange the finished dish on plates, sprinkle with parsley and serve with sour cream.
These cabbage rolls can also be baked in the oven. To do this, they must be folded into a fireproof dish, filled with sour cream and a little water. It is enough to cook for 20 minutes, setting the oven to 200 ° C.
Lazy stuffed cabbage
When you are too lazy to wrap minced meat in cabbage leaves, you can whip up stuffed cabbage rolls. This requires:
- 250 g of white cabbage;
- 400 g minced pork and beef;
- 2/3 cup boiled rice;
- 1 head of onion;
- 1 tbsp. a spoonful of tomato paste;
- 1 carrot;
- parsley greens;
- salt and black pepper;
- vegetable oil.
Chop the cabbage as finely as possible. Then mix it with minced meat and boiled rice. Season with salt and pepper to taste. Shape the mixture into small balls.
Fry the sliced onions and carrots in one pan, add tomato paste, a glass of water and cook for 2 minutes. In another skillet, lightly fry the lazy cabbage rolls. Then add frying to them, a little more water, salt. Simmer for 5 minutes under a closed lid. Sprinkle with parsley at the end.
