Stuffed cabbage rolls in a pan

Stuffed cabbage rolls in a pan

Ingredients

Minced pork – 400 g

Raw round rice – 100 g

Onions – 1 pc.

White cabbage – 1 pc.

Vegetable oil – 60 ml

Ground black pepper - to taste

Tomato paste – 1 tbsp.

• 191 kcal
• 1 hour
• 1 hour

Photo of the finished dish

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Step-by-step recipe with photos

So, to make cabbage rolls in a saucepan, prepare: minced pork, round rice, onion, vegetable oil, salt, ground pepper, water, tomato paste, sour cream, white cabbage. Boil the rice in salted water until half cooked and combine it with the minced pork. Cut the onion into cubes and fry in vegetable oil.

Add the onion to the minced rice, add salt, ground pepper and stir. The inside of the cabbage rolls is ready.

Now prepare the cabbage leaves for the cabbage rolls. To do this, boil a whole head of cabbage in plenty of water, removing the soft outer leaves evenly. Cut off thickenings from the softened leaves and, placing a spoonful of meat inside with rice on any such leaf, wrap the cabbage rolls with closed rolls.

Place the cabbage rolls in a saucepan.

For the sauce, combine: tomato paste, sour cream, salt and boiling water. Stir the sauce until smooth.

Pour the prepared sauce over the cabbage rolls and let the sauce boil over high heat.

Then simmer the cabbage rolls over low heat under the lid until cooked. To check for doneness, constantly test the top cabbage roll - if the cabbage is soft and a fork fits into it easily, without difficulty, then the bottom cabbage rolls will be 100% ready. The time for stewing cabbage rolls is different each time, it all depends on the cabbage. But in any case, it is necessary to simmer the cabbage rolls in a pan for at least 30 minutes.

Let the cabbage rolls sit for another 10 minutes, and then you can serve them! Bon appetit!

Stuffed cabbage rolls in a pan

Some people say that cabbage rolls are a labor-intensive dish, which is why they appear quite occasionally on the family menu. But for me it’s just the opposite. The cooking process doesn’t bother me at all, and every two weeks my family enjoys the most delicious food. Fortunately, all these cabbage rolls adore them and don’t turn their nose up at them. By the way, if you suddenly realize that you have prepared a lot, then you can always freeze them, since cabbage rolls simply tolerate it (freezing) without actually losing anything.

You can separate the leaves from the fork using 2 methods. The first and usual method is to boil the cabbage head completely, removing the leaves from time to time. Well, the second one, one might say newfangled, is to soften it in the microwave.

I use the second method only when early, spring, warm cabbage begins to grow.

And, it would seem, I put down the forks, turned on the microwave and rest for myself. But here I am closer to boiling. And it doesn’t bother me, and I put a cloth so that no water spills, and I don’t burn my fingers, and all this is usual, which is why I’ll go specifically with this method.

Stuffed cabbage rolls are one of those dishes where it’s entirely appropriate to use your imagination. They can be created from Chinese cabbage or, for example, Savoy, lean, vegetable and mushroom. You can create it in such a way that these cabbage rolls will fit perfectly into the menu of your baby and even a very small child who is just starting to get accustomed to adult food. Mine are more extreme, and not because I have small children, but because this is probably the healthiest option.

Do you want something tastier, which means fattier? Then fry everything. And the cabbage rolls themselves, after you wrap them and before putting them out to simmer, and the onions that you will add to the minced meat, and the carrots that will sandwich our cabbage rolls. In this case, it will turn out fatty, rich, and yes, indescribably tasty, since roasting always tastes better.

I always eat these cabbage rolls at my mother’s. And later I suffer from heartburn. But they are indescribably delicious

• Total cooking time – 2 hours 0 minutes
• Active cooking time – 0 hours 45 minutes
• Cost – average cost
• Calorie content per 100 g – 70 kcal
• Number of servings – 9 servings

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How to cook cabbage rolls in a saucepan

Ingredients:

• White cabbage – 2 kg
• Pork – 400 g
• Beef – 300 g
• Onions – 180 g
• Garlic – 3 teeth.
• Rice – 60 g
• Parsley – 1 tbsp.
• Broth – 200 g
• Tomato – 350 g
• Carrots – 120 g
• Tomato paste – 2 tbsp.
• Salt - to taste
• Dark pepper - to taste
• Seasoning – 0.5 tbsp. dry Provençal herbs.
• Pumpkin – 80 g optional.
• Tomato – 80 g optional.
• Sour cream - to taste

Manufacturing:

We start with cabbage. Place a huge pot of water on the fire. It is better to salt the water. In the cabbage, around the stalk, we make deep cuts. If this is homemade cabbage, then pull out the stalk, peel and eat. I find it super delicious! If not, then you can select it and throw it away, or throw it in a fork - it doesn’t seem to interfere. Why create all this? So that nothing holds the leaves.

Place cabbage in a saucepan. The water must actually reach the top. Bring to a boil and simmer, covered, over low heat for 15 minutes.

Cooking time depends on the type of cabbage. I have languid, very dense cabbage. The freshest, with the most tender leaves, will be enough for 5 minutes. That's it, let's look under the lid and try to remove the sheet with a fork. Pay attention to how they (the leaves) are placed. Take off the ones that are on top now.

Mine came off the fork perfectly after 15 minutes. I remove about 4 leaves, put them in a nearby bowl, close the pan with a lid and cook the cabbage for another 10 minutes. The procedure is repeated - open, remove a couple of leaves and cook further.

You don't need to stand over the pan. It is very convenient if you have a timer. Start it for 10 minutes and go about your business until it rings.

Wash the rice, add water and boil until almost done, 5-7 minutes. Drain off the remaining water.

Let's make minced meat. I buy specific meat at the market, I grind it here and I already have beautiful minced meat, and not something that can be slipped in already in the form of ready-made minced meat, it’s not clear what it’s made from. It can be any combination - you can add minced chicken, or just pork.

My minced meat is lean, there is a minimum of fat, so for juiciness I put in not only onions and garlic, but also tomatoes, pumpkin or zucchini. Carrots are good there too. But I will have it in the layer, why mince without it.

Peel the onion, garlic and pumpkin. Remove the stem from the tomato. I put onion, garlic, pieces of pumpkin and tomato, cut into 2-4 parts, into a blender, pour in 50 grams of water (it will be easier to chop) and turn on the blender. In 15-20 seconds everything is ready! If you don’t have a blender, then chop the onion, garlic and tomato with a knife, and you can grate the pumpkin.

Place minced meat, vegetables in a bowl, salt and pepper well, add your favorite seasonings. I use chopped fresh parsley and a mixture of dry marjoram, thyme and basil.

Next add rice and mix everything well. Taste and adjust for salt and pepper. If you added everything that I added, then the minced meat will turn out quite catchy and “joyful”. I mean, by color.

We cut off the thick part of the leaves - the thickening located on top.

In the center, slightly moving away from the edge, lay out a little minced meat, such as a cutlet.

Fold the edge over the minced meat, as well as the right and left sides of the sheet.

Give it a couple of turns and the cabbage roll is ready.

Yes, just a little more about cabbage. About 18 of the usual leaves were removed from me, but the head of cabbage still remained. I completely disassemble all the leaves, remove the hard part and then put it on the bottom of the pan in which our cabbage rolls will be stewed.

Peel the carrots and grate them.

Line the bottom of the pan with the remaining cabbage leaves (after stewing, they will also be tasty). Sprinkle some carrots on top and, for example, put tomato slices.

Next, spread some of the cabbage rolls in a thick layer and sprinkle with some of the grated carrots.

And so on until the end. The pan should not be too small, there should be a few cm left from the edge to the cabbage rolls. Mine is at the limit, a little larger is better.

Top with the remaining carrots.

My sauce is simple. Cut out the stem of the tomatoes or take already canned tomatoes in their juice. Place the tomatoes in a blender and puree until smooth. Pour them into a bowl, add tomato paste, 150 grams of broth (I take the water in which the cabbage was cooked), salt, pepper and mix everything.

Look further, again, if you have one at home. adjika - a couple of spoons in the sauce. I had a few pieces of sweet pepper marinated in oil left, I also twisted it and added it to the sauce along with a small amount of oil marinade (4 spoons). But I don’t put sour cream, it’s for everyone in portions, on a plate.

We pour our sauce on top of the cabbage rolls, and I also put a celery leaf, since it’s from my garden, my own, which means we use it! If not, then there is no need.

Bring to a boil and simmer, covered, over low heat for about an hour and a half. Again, it all depends on your cabbage. Check after 20 minutes. Maybe if the cabbage is completely young, the cabbage rolls will already be ready.

Here and there in the middle of the stew, be sure to taste the sauce - it should not be bland. If so, add more salt. Still, no matter how hard I try to reduce the amount of salt in my diet, fresh cabbage rolls are not savory cabbage rolls.

A few more words about the kids. For a child, you can simply grind this cabbage roll together with a small amount of sauce in a blender, getting this cabbage roll porridge. Well, if he’s already chewing well, then just cut him (chop him with a fork). Yes, it's not representative, but it's very childish

That's it, serve with sauce and sour cream. If you are tired of them, freeze them. If you're bored, you're tired of it.

How to cook cabbage rolls

How to cook cabbage rolls correctly? Before experimenting, I suggest mastering the traditional version.

Stuffed cabbage rolls are usually considered a Ukrainian dish, although their analogues can be found in almost any state kitchen. There is historical evidence proving that cabbage leaves were used as a “wrapper” for minced meat back in Old Greece. Since that time, the recipe has not changed much: it is still the same white cabbage, the same minced meat and the same development of stewing.

Now you can find a lot of options for making cabbage rolls - using Savoy and Chinese cabbage, with mushrooms and buckwheat, in the oven and with preparatory frying in a frying pan. To move to the “advanced” level and allow yourself culinary experiences, it’s worth figuring out how to cook cabbage rolls in the traditional version. The traditional version is cabbage rolls with meat and rice in cabbage.

On this page you will read about:

To make it easier to understand, here is a step-by-step recipe for cabbage rolls with photos.

Ingredients

To make cabbage rolls you will need:

• 2 forks medium sized cabbage;
• 1 kg of meat (pork, beef, chicken or their composition);
• 1 cup rice;
• 2-3 medium sized carrots;
• 2 huge onions;
• vegetable oil for frying vegetables;
• salt, pepper to taste;
• 3 tbsp. l. tomato paste;
• sour cream for serving

How to cook cabbage rolls with meat and rice

Choosing cabbage for cabbage rolls is not an ordinary task. The fork should be dense, but not hard, otherwise you cannot separate the leaves from each other. The size is medium, from a small head you will get a small number of cabbage rolls, large forks are also not suitable, from them you can make cabbage rolls the size of a sole.

In vegetable aisles at markets, from time to time they sell cabbage leaves by weight - just right for making cabbage rolls from them. Very comfortable. As annoying as it may sound, such magic does not happen very often, so there is only one way out: decide on suitable forks and work with what you have.

Cabbage leaves for cabbage rolls

So, we select the cabbage, wash the forks, and remove the top hard leaves.

Boil water in a large saucepan. Prick the cabbage with a large fork and place it in boiling water for 3-5 minutes. Choose the time without the help of others - the top sheets should become soft, but under no circumstances fall apart.

Remove the forks from the water and remove the top few leaves. When you feel that the leaves are not “moving” freely, stop, otherwise you will simply tear them.

As necessary, trim off the thick areas that are located at the base of the cabbage leaf.

We repeat the function for the next layer of leaves and the next head of cabbage - we do this until it is possible to remove even, medium-sized leaves.

Minced meat for traditional cabbage rolls

the meat for cabbage rolls , trim off excess fat and membranes.

Grind in a meat grinder. To save time, you can purchase ready-made minced meat if you practice making homemade dishes from store-bought semi-finished products.

Boil the rice until half cooked. If you take 100% cooked rice, after stewing it will turn into a porridge-like mass. Uncooked rice will “take away” the maximum juice from the meat, causing it to become dry and hard.

Place rice in a bowl with minced meat.
It is worth realizing that the amount “1 glass” indicated in the list of ingredients for making cabbage rolls is quite arbitrary. You can take a little more or a little less rice, depending on what kind of inside you like in the cabbage rolls. With these proportions, there will be more cereals and carrots with onions than meat, and the dish will turn out to be more vegetable than meat. If you prefer the most substantial, “aggressive” version of cabbage rolls, you can reduce the amount of rice or increase the amount of minced meat.

Peel the carrots and grate them.
Carrots impart juiciness to cabbage rolls, so you should not reduce their quantity. In general, it will provide some sweetness to the insides - if this flavor note seems excessive to you, use less carrots.

Peel the onion and cut into small cubes.
Half rings or even rings are also completely appropriate. The main thing is that the external appearance of the inside does not disturb your aesthetic perception of food.

Pour a small amount of vegetable oil into a heated frying pan and fry the carrots until soft.

Place it in a bowl with the minced meat and rice.

In the same frying pan, fry the onion in oil until slightly translucent and soft.
Place in a bowl, don’t forget about salt and pepper.

Mix well the minced cabbage rolls, consisting of minced meat, rice, carrots and onions . You can also add a little fresh herbs, your favorite dry herbs, appropriate seasonings and spices to it.

Modeling cabbage rolls

We place the boiled and cooked cabbage leaf with its base facing us, put a small amount of minced meat inside.

We roll it up into a tube and hide the edges inside.

Making cabbage rolls in a saucepan

Place the cabbage rolls in a huge pan with a thick bottom, trying to place them very tightly. The next rule is to place them seam side down.

We dilute the tomato paste in 2-3 glasses of water, pour in the cabbage rolls. The water should not reach the top layer of cabbage rolls by about 2 fingers. In addition, you can add a little ketchup, plum jam, sour cream or unsweetened yogurt to the same sauce. Some housewives stew cabbage rolls by frying them in a saucepan with carrots and onions.

Place on the stove, bring to a boil and, reducing the heat to low, simmer for at least 45-60 minutes. The cabbage should eventually become completely soft, the inside should be ready.

Serve with sour cream or any sauce based on it. Bon appetit!

And more about making cabbage rolls

Stuffed cabbage rolls can completely become a work of art if you approach their production with soul. When combining ingredients for minced meat, try to put maximum diligence into this easy process - and, surprisingly, then the inside will be especially tasty. When rolling the cabbage, make sure that everything is smooth and neat - then the appearance will bring special visual pleasure, which will directly enhance the pleasure received from the cabbage rolls themselves. Serve food on beautiful dishes - and the most ordinary dish will become solemn.

By the way, in the western regions of Ukraine, with the help of this simple dish, they are still inspecting a girl’s readiness for home life: it is believed that if a young lady does not know how to create doves the size of her little finger, if she cannot quickly prepare a giant tub of cabbage leaves twisted into minced meat, if her cabbage rolls unfold during the stewing process or, what’s even worse, fall apart, she won’t see a good groom like snowdrops in January. Cook with pleasure, and let your cabbage rolls always be absolutely delicious!

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• For multicooker

Nowadays, almost everyone has an acute lack of free time, and if previously there was a tradition of making dumplings with the whole family or rolling cabbage rolls, now, unfortunately, this does not happen so often. After all, now semi-finished products can be purchased freely in any hypermarket, but they will never compare with cabbage rolls prepared at home, from good minced meat. It’s still funny that for some people this not a bad tradition is still alive, and there are people who value the warmth of the hearth and family values, as well as delicious, well-cooked home-cooked food.

And this recipe is for you, my dears! According to my recipe, the cabbage rolls turn out to be very tasty and in the end you will get not only a tasty dish for a homemade dinner, but also time spent with pleasure in the circle of your loved ones. The only thing left to do is to convince the family to help the hostess prepare a delicious dinner and distribute the roles: who handles the cabbage, who grinds the minced meat, and who twists the cabbage rolls

Naturally, you can cook cabbage rolls without using homemade ones, freeze them and later cook them slowly if necessary. But if there is an opportunity and your loved ones can help you with this, be sure to take advantage of this opportunity and turn your routine into a holiday! Also, take note of Lazy cabbage rolls - this recipe can become a lifesaver for you when you don’t have enough time, but you still want cabbage rolls.

Cook with pleasure!

Ingredients

general information

Total production time

2 hours 30 minutes

Active production time

1 hour 30 minutes