Dishes of aromatic minced meat in vegetable leaves with an appetizing sauce are present in the cuisines of many nations of the world. There is nothing surprising in this, such a dish is ideal for a hearty dinner, because it has everything that is needed to saturate the body and truly enjoy the food. Try three recipes for stuffed cabbage, choosing the option to taste.
Recipe for stuffed cabbage with meat
Ingredients:
- 600 g mixed minced meat (pork and beef);
- 2 tbsp. boiled round grain rice;
- 1 medium head of white cabbage, preferably young;
- 1 onion;
- 2 cloves of garlic;
- 650 g of canned tomatoes in their juice;
- 500 ml of water and 4-5 liters for cooking cabbage;
- 2 tsp each salt and Hungarian paprika;
- 3/4 tsp ground black pepper;
- 1/2 tsp hot paprika;
- vegetable oil.
Fill a large saucepan with water and bring to a boil over medium heat. Dip the head of cabbage in there and cook, picking off the top leaves as soon as they become soft. Place them on a cutting board and cut off any tight spots. Peel and dice the onion, fry it in vegetable oil, stir in the minced meat with rice and crushed garlic, salt and seasoning.
Spread the filling over the cabbage pancakes, wrap them in envelopes and place tightly in a saucepan. Crush the tomatoes in mashed potatoes, remove the skins, mix the resulting mass with water, salt and pour the cabbage rolls. Simmer them under a lid with a hole for about an hour at minimum temperature.
Diet stuffed cabbage rolls with chicken
Ingredients:
- 12-15 Chinese cabbage leaves;
- 2 boiled chicken breasts;
- 600-700 ml of strained broth;
- 1/3 Art. boiled brown rice;
- 100 g of parmesan and natural yogurt;
- salt.
Separate the leaves from the head, boil in salted water and beat a little with a hammer. Chop chicken breasts finely or chop in a blender. Thoroughly mix the minced meat with yogurt and brown rice, salt to taste and spread over cabbage "rags". Fold them as directed in the previous recipe and place in a cauldron. Pour in the chicken broth so that it covers the cabbage rolls. Sprinkle them with grated Parmesan and simmer for half an hour, covered over low heat.
Lean cabbage rolls with mushrooms and buckwheat
Ingredients:
- 1 kg of white cabbage;
- 500 g of champignons;
- 2 tbsp. buckwheat;
- 1 large onion;
- 1 carrot;
- 500 ml of vegetable broth or water;
- 1/3 tsp ground black pepper;
- salt;
- vegetable oil.
Wash the mushrooms, cut into slices and place in a dry, preheated large and deep skillet. Evaporate the liquid from them over low heat, then pour over with vegetable oil. Fry the mushrooms until golden, add chopped onions to them, and after 3-4 minutes - thin carrot strips.
Cook the fry for another 5 minutes, then stir in well-washed buckwheat to it and smooth everything to a uniform thickness. Pour water 1 cm higher than the contents of the pan into the pan. Season it with salt and pepper, bring to a boil, then cook the porridge for 20-25 minutes.
Prepare the cabbage leaves as described in the first recipe. Fill them with buckwheat with mushrooms and transfer to the same pan along with vegetable broth or water. Sweat cabbage rolls at moderate temperature for 10-15 minutes.
