Properly cooked cabbage rolls are always very tasty and satisfying! They can be served both on a festive table and for a family dinner. I always cooked cabbage rolls with ordinary white cabbage, but one day I decided to try to cook it from Peking cabbage. Everyone was delighted! The stuffed cabbage rolls themselves are small (which made my children very happy), very tender, tasty and it took half the time to prepare. Try it too. I'm sure? You'll like it!
It is necessary
- 1 head of large Chinese cabbage
- 500 g minced meat (any)
- 200 g of boiled rice
- 2 large carrots
- 3 large onions
- 2-3 tomatoes
- 1 bell pepper
- vegetable oil for frying
- salt, spices to taste
- greens and sour cream for serving
Instructions
Step 1
First, we disassemble the Chinese cabbage into leaves, pour boiling water and leave for 10-15 minutes. During this time, the cabbage leaves will become soft and easy to wrap.
Step 2
Meanwhile, combine the minced meat with rice, salt, pepper, add finely grated onion and your favorite spices. To make the minced meat more elastic and juicy, it must be beaten off a little. It is very simple to beat off minced meat - for this you need to take a little minced meat in your hand and throw it into the same plate in which it is located. You need to do this for a couple of minutes. This time will be quite enough.
Step 3
Now we get the cabbage leaves out of the water, beat off the thick veins with a knife handle or a kitchen hammer. Do not overdo it, otherwise you will break the leaves into crumbs and it will be difficult to wrap the minced meat in them. Put the minced meat on the base of the sheet and wrap the cabbage roll. We do this with all the ingredients. We leave the prepared cabbage rolls on the table or put them on a large dish.
Step 4
Next, grind the remaining 2 onions and tomatoes, three carrots on a coarse grater and send them to a pan with vegetable oil. Saute vegetables until they are soft and golden. Then we spread the stuffed cabbage in dense layers in a deep saucepan or frying pan. We shift each layer with sauteed vegetables and fill it with water, so that the cabbage rolls are completely covered with it.
Step 5
We put the saucepan on the fire, after boiling, we make the fire minimal and simmer for 1-1, 5 hours under the lid. During cooking, half the water should remain. Cabbage rolls are ready and can be served with sour cream, garnished with herbs.
Step 6
Bon Appetit!
