The most delicious cabbage rolls with cabbage and minced meat, step-by-step recipe

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How to cook cabbage rolls with cabbage, minced meat and rice

Stuffed cabbage rolls are the most delicious second dish, borrowed from Mongolian and Turkish cuisine. Belarusian and Lithuanian chefs simply reinvented the eastern dolma in their own way, replacing minced lamb with pork, and grape leaves with cabbage. And such weighty and meaty meatballs in cabbage leaves came out. The dish is quite satisfying and tasty, which is why it has taken root in Ukrainian, Russian, and Belarusian cuisines. And like all fairly old favorite dishes, cabbage rolls have also accumulated a lot of recipes these days. I will tell you the recipe for cabbage rolls, how they were always prepared in my family. This is a recipe without any innovations, and is closer to the traditional one. The cabbage leaves are tender and easy to bite, and the inside is always juicy and fragrant.

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What I also like about this dish is that the rolled cabbage rolls can be stored in the freezer for a couple of months. I craved cabbage rolls - I took out the ready-made rolled semi-finished products and quickly put them out.

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Ingredients:

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1 large fork of cabbage;
0.5 kg minced meat (pork + beef);
0.5 tbsp. rice;
1 large onion;
1 carrot;
1 tbsp. tomato paste;
2-3 cloves of garlic;
a little parsley;
1 tbsp. vegetable oil;
salt, pepper to taste.

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3 tbsp. tomato paste;
3 tbsp. sour cream.

for sour cream sauce for cabbage rolls:

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200 ml sour cream;
1-2 small cloves of garlic;
parsley.

Recipe for cabbage rolls with cabbage, minced meat and rice

1. Usually, the top leaves of cabbage are dirty and blemished. We remove them and wash the cabbage. Place forks in a huge saucepan and fill with water. Let's put it on fire.

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2. When the water boils, let the cabbage boil for 3 minutes and turn over so that the leaves are moderately steamed. The cabbage leaves should become elastic, but at the same time they should not be very soft and lose their structure.

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3. Take the forks out of the water onto a huge plate. In order for the cabbage to cool faster, immerse the forks under cool running water for a minute. Then carefully cut the cabbage leaf from the base of the fork with a knife and remove it. We do this with all the sheets until they are perfectly separated from the fork. Once you get to the hard to separate and hard, uncooked sheets - again immerse the forks in a pan of water and boil for 3 minutes.

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4. And again we disassemble the forks into leaves. When small and crooked leaves remain on the fork, we remove it to the side; we will no longer need it. So that the product does not disappear, you can make stewed cabbage from the leftovers, although it will make 2-3 servings. We also remove the cabbage leaves to the side, but for now let’s move on to other ingredients for the cabbage rolls.

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5. Rinse the rice thoroughly 5-6 times until the water becomes clear.

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6. Boil the rice until half cooked. Place the rice in a saucepan, add enough water to cover it lightly and bring to a boil. Remove from heat and leave as is, without covering with a lid. The fact is that if the rice is not boiled, it will absorb all the juice from the minced meat and the inside of the cabbage rolls will be rather dry. And if you boil the rice until cooked, then in the process of stewing the cabbage rolls, the rice in the insides will turn into porridge.

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7. Chop the carrots, onions and parsley very finely. If you wish, you can grate the carrots. Place everything in a deep bowl.

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8. Place the minced meat here, squeeze out the garlic, add tomato paste, salt and pepper. Mix.

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9. Add rice.

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10. Mix everything well.

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11. Place the cabbage leaf on a board or large flat plate, with the inside facing toward you. We take 2 tablespoons of minced meat and form a cutlet with our hands. Place on cabbage leaf.

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12. Roll up the cabbage roll, first bending the side parts, and then tucking in the bottom part of the cabbage leaf. Place the cabbage rolls on a plate.

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13. Prepare the filling for cabbage rolls. Mix 2 cups of water, 3 tbsp. sour cream and 3 tbsp. tomato paste.

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14. Grease a frying pan with vegetable oil and place cabbage rolls in it. Now, according to the traditional recipe, cabbage rolls need to be fried on both sides. But I never do this, because I prefer the kind of diet cabbage rolls that can be fed to children.

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15. Pour our sour cream and tomato dressing on top. The cabbage rolls should actually float in it. If there is not enough water, add more water on top.

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16. Cover with a lid and simmer over low heat for 1.5 hours. By the end, most of the water should have evaporated, but the cabbage rolls should remain in a small amount of thickened sauce. If the liquid evaporates very quickly during the manufacturing process, then add more water. Remove the finished cabbage rolls from the heat, cover with a lid and let them brew for another 15 minutes.

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If you need to speed up the process, first simmer the cabbage rolls over medium or high heat for 20 minutes without covering them with a lid. The main thing is to prevent the sauce from splashing all over the kitchen. Then we cover the cabbage rolls with a lid and put them in an oven preheated to 200 degrees for 30 minutes.

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17. Meanwhile, prepare the sour cream sauce.

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18. Squeeze the garlic into the sour cream and mix. Finely chop the parsley. You can add greens to the sauce, or you can simply sprinkle them on the finished dish.

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The most delicious cabbage rolls with cabbage and minced meat are ready! Pour sour cream sauce over them, sprinkle with herbs and serve. Bon appetit!

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Cabbage rolls with rice

Very lazy cabbage rolls in the oven

Almost everyone loves cabbage rolls. But there’s a lot of fuss with them... that’s why we plan to make cabbage rolls for special occasions and weekends to amuse the family. And we waste a lot of our own precious time. Naturally, the gratitude of your relatives will be a merit for your efforts. But I offer this option for making cabbage rolls for any day. And for those who like the specific type of cabbage rolls, blindfold them and let them eat in the dark). Because the taste, naturally, does not differ from real ones.

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Lazy cabbage rolls from Alla Kovalchuk

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I immediately foresee that someone will not understand why I uploaded such a recipe. This was my favorite dish while serving in the army; in our soldiers’ canteen they prepared it at least once a week. I offer it specifically in the form in which it was prepared in our unit. With all this, I want to reveal some secrets of army cuisine.

Lazy cabbage rolls according to my grandmother's recipe

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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 yourself - the top sheets should become soft, but under no circumstances should they 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 fully cooked rice, after stewing it will turn into a porridge-like mass. Raw rice will “take away” the maximum juice from the meat, as a result of which it will 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.

Read also: Ketchup “Children’s” recipe

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 some 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 quite 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 even and neat - and 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 little doves the size of her little finger, if she cannot quickly prepare a giant tub with cabbage leaves twisted 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!

Cabbage rolls with minced meat and rice

The most delicious cabbage rolls that I have tried are prepared by my mother-in-law Tatyana Yakovlevna. I enjoy learning from her culinary experience. The highlight of making cabbage rolls with minced meat and rice according to this recipe is that milk is used for stewing, which makes both the cabbage and the filling especially tender. I made cabbage rolls from young cabbage leaves.

Ingredients

Manufacturing stages

To make cabbage rolls, I used already separated leaves, painstakingly washing them under running water.

In a large saucepan, bring water to a boil and add a little salt. Boil cabbage leaves until soft. It is enough to boil the young leaves for approximately 1.5 minutes.

Mix the minced meat with onions and pre-cooked rice.

Salt and pepper the minced meat and knead thoroughly with your hands. For softness, add milk to the minced meat.

Cut off thickenings at the base of cabbage leaves. Place the minced meat on the cabbage leaf.

And roll the cabbage rolls, trying to press the cabbage tightly so that when stewing the cabbage rolls with minced meat and rice do not fall apart.

For the dressing, chop the onion and grate the carrots.

Fry onions and carrots in vegetable oil, add garlic, salt, pepper to taste, sauce, a little water and simmer for a couple of minutes.

Place the cabbage rolls in a saucepan, add milk, bring to a boil, reduce heat, cover and simmer for about 20 minutes.

The milk will curdle during the stewing process. The resulting whey can be scooped out with a spoon; we don’t need it - the milk has already done its job. Add dressing to our cabbage rolls and simmer over low heat until cooked for about 20 minutes.

Tender, tasty, special cabbage rolls with minced meat and rice are ready.

Bon appetit, please your loved ones!