Stuffed cabbage rolls in the oven: recipes with photos step by step

After the often flashing recipes for carpaccio, sushi and other consommés with profiteroles, for some reason I want to sing an ode to my mother’s cabbage rolls. This is food that you never get tired of, which is associated with a holiday, and which you return to sooner or later. Stuffed cabbage rolls have passed all the tests of unfashionability and culinary snobbery and have firmly occupied their niche in home cooking. An ordinary and satisfying meal nevertheless requires time. But in these recipes it will be the smallest. And any lady who has absorbed the truth with her mother’s milk – “stuffed cabbage rolls are time-consuming and labor-intensive” – will be pleasantly amazed. And all because frisky ones are cabbage rolls with sour cream, baked in the oven.

Stuffed cabbage rolls are a common and favorite dish in every family. They are prepared from the most common and affordable goods - minced meat and cabbage. When the highest standard is set by tradition itself - cabbage rolls must be good quality, soft, fragrant and deliciously salted, how can one not compare their sculpting with a real exam? Let’s admit, for almost all of us, standing “by the open-hearth” for cabbage rolls is as unimaginable as fiddling with jellied meat. Nevertheless, the problem can be solved. Here are two recipes for you.

Stuffed cabbage rolls: recipe with rice and minced meat in the oven

Ingredients:

cabbage forks - 1 pc.;
minced meat – 500 g;
round rice – 100 g;
carrot – 1 pc.;
snow-white onion – 1 pc.;
tomato paste – 2 tbsp. l.;
sour cream – 200 g;
little water;
vegetable oil - 3 tablespoons. l.;
salt, pepper - to taste.

How to cook cabbage rolls in the oven: step-by-step recipe with photos

First you should deal with the cabbage: boil it in boiling water, remove the leaves and cool. For boiling, we use a huge saucepan - at least 3 liters. Remove the petals evenly as they soften. The first layer can be separated after 5-6 minutes of boiling, as well as all the following: they will become elastic and will curl up without breaking. “Strip” the cabbage until there are no forks left with small leaves. You can line the bottom of the mold with them, but not necessarily.
Peel vegetables: onions and carrots. Grind the carrots on a grater, and chop the onion into cubes using a sharp knife.
Sauté the vegetables together in vegetable oil until soft. The onions and carrots will quickly fry and brown.
Minced meat: in traditional cabbage rolls, assorted meat is used (pork + beef), in dietary cabbage rolls - veal or chicken, turkey. Mix minced meat and fried, already cooled vegetables in a bowl.
Now let’s cook the rice until half cooked, then rinse it a couple of times with cool water. We put it in minced meat. Salt and pepper to taste. Mix thoroughly and the inside is ready.
Before wrapping, cut off the thickening at the base of each cabbage leaf. Place a tablespoon of innards on one edge. If the sheet is large, then more is possible - one and a half to two.
We wrap the minced meat, bending all the edges inward.
Grease the mold with oil and fill with cabbage rolls. If in a flat vessel - then in one layer, in a tall vessel - in two.
Make the sauce: mix sour cream with tomato paste, then dilute with a small amount of water. Whisk everything until smooth, you can add a little salt.
Fill the cabbage rolls and put them in the oven to bake. Beforehand, warm it up to 180-190°C. If you follow our step-by-step recipe, the cabbage rolls will turn out as rosy and appetizing as in the photo.
After 40-45 minutes, we take the finished dish out of the oven - everything is perfectly baked, the cabbage rolls come out juicy and fragrant. The pieces are simply separated with a fork.

Stuffed cabbage rolls baked in the oven

List of ingredients:

chicken fillet - 300g;
raw rice - 100g;
carrots - 1 piece;
onion - 1 piece;
cabbage leaves - 8 pcs;
mayonnaise - 2 tbsp;
salt, pepper - to taste.

How to create cabbage rolls from young cabbage and cook them in the oven

Let the rice cook, filling it with water in a ratio of 1:2 (one part rice, two parts water).
We thoroughly wash the cabbage leaves. We do not cook young cabbage completely, but only remove the leaves!
We cut off the thickenings.
Peel the carrots and onions and cut into pieces.
Grind in a blender.
There we chop the chicken fillet and combine the chopped meat and vegetables.
Finely chop one cabbage petal and add it to the minced meat for juiciness.
Cook the rice until half cooked.
Let it cool and add it to the minced meat.
Season everything well with salt and pepper.
Add mayonnaise to the minced meat.
Mix well until smooth.
To soften the cabbage leaves, immerse them in boiling water.
3 pcs. at a time: just put it in boiling water and pull it out. Don't pour out the water yet!
We place any sheet on a board, put the minced meat on it in the amount as in the photo - the inside does not have to come out through the cracks: this is not only ugly, but it will also ruin the density of the minced meat inside the envelope.
We wrap it in an envelope and the cabbage rolls come out. There's only a little left.
We put them in a fireproof dish with a lid, pouring 2-3 tablespoons of water in which the cabbage leaves were scalded into the bottom.
Stew the cabbage rolls in the oven for 1 hour at 150 degrees.

“Greenish” cabbage rolls are very similar to dolma, they look appetizing and spring-like. Dare to treat them to inveterate cooks: they will be amazed.

And in conclusion, another piece of advice: since you’ve started making cabbage rolls, some of them can be frozen for later. First, lay out the cabbage rolls in rows on a plastic board and send them for freezing. Let's forget about them for a while. When they become like stones, we throw them into a plastic bag - in this form they will no longer stick together - and wait for a suitable option. This option can be presented at any festival, when in the whirlpool of salads, chops, rolls, there is literally not enough time to make cabbage rolls. And our preparation will be like a godsend. You don’t even have to defrost them - just put them in a baking container, and create the rest as in the recipe.

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Stuffed cabbage rolls in tomato-sour cream sauce (in the oven)

Ingredients

Minced pork and beef – 600 g

Onions – 0.5 pcs.

Greens – 0.5 bunch

Ground coriander – 1 tsp.

Pepper, salt - to taste.

For the sauce:

Tomatoes in their juice – 0.5 cans

Salt, pepper - to taste.

Additionally:

Cabbage leaves – 6-8 pcs. (depending on size)

Bay leaf – 2 pcs.

Refined sunflower oil – 2 tbsp. l.

227 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

There are as many recipes for cabbage rolls as there are housewives! This dish is like borscht - each housewife has her own recipe. I would like to offer you this recipe for cabbage rolls with meat, cooked in the oven. The amount of rice indicated was already boiled.

To make cabbage rolls in tomato-sour cream sauce in the oven, we will need: minced meat (I use homemade pork and beef), salt, pepper, onion, garlic, ground coriander, sour cream, ketchup, tomatoes in their juice, sunflower oil, herbs (I have parsley), rice, carrots, cumin, bay leaf.

My rice was already boiled. If you don’t have it, then cook the rice until half cooked. Drain the rice, wash it, add it to the minced meat. There are also finely chopped onions, garlic and herbs, grated carrots, pepper, salt, ground coriander, cumin.

Let's prepare the sauce for the cabbage rolls. Finely chop the onion and garlic, grate the carrots. Fry everything in sunflower oil.

In a bowl, mix sour cream, ketchup, tomatoes in their juice.

Pour the mixture into the fried vegetables, add a little water. How much water to add is up to you. The thickness of the sauce depends on this. Stir and warm up a little. Salt and pepper.

Boil the cabbage, cut off the dense part.

Place the minced meat on the cabbage leaf and wrap it up.

Place cabbage rolls in a baking dish. Add bay leaf.

Place the sauce on top of the cabbage rolls. Bake in the oven at 190 degrees for 30-40 minutes.

The cabbage rolls cooked in the oven are ready.

. and another photo of cabbage rolls in tomato-sour cream sauce, baked in the oven.

Culinary recipes and photo recipes

Very tasty cabbage rolls in tomato and sour cream sauce (in the oven)

A self-sufficient dish that does not require a side dish or additional sauces - cabbage rolls with meat, usually prepared from white cabbage, in a rich tomato and sour cream filling, with the undeniable smell of bay leaves. And now we will carefully describe exactly that - a basic recipe that will be useful for both young novice housewives and experienced cooks.

Ingredients for making cabbage rolls in tomato sour cream sauce:

cabbage – 1 pc.
onion – 1 pc.
carrots – 1 pc.
minced meat – 300 g
snow white rice – 50 g
tomato paste – 70 g
sour cream – 30 g
garlic – 1-2 cloves
thyme – 3-5 branches
vegetable oil – 30 ml
bay leaf, pepper, salt - to taste

Recipe for making cabbage rolls in tomato-sour cream sauce in the oven:

We disassemble forks of the freshest cabbage - cut it off one leaf at a time, put it in a bowl of boiling water, steam for 5-7 minutes, softening the hard fibers and thus increasing the plasticity.

Boil a portion of rice until half cooked and rinse under cool water to make it crispy. Peel the carrots into three large shavings, chop the onion into cubes, and chop the garlic into plates.

Saute onions in hot oil, after a minute - with garlic and carrots, sprinkle with herbs. Maintain moderate heat, do not let the consistency lose its juiciness.

We combine minced beef or other types of meat with rice, ground spices, and assorted vegetables. Stir.

We cut off or beat off the dense veins of the steamed cabbage leaves and fill them with the insides.

We place the preparations in rows inside a fireproof dish; to enhance the smell, we scatter halves of garlic cloves, thyme branches, bay leaves, and pepper.

In approximately 300 ml of boiling water, dilute tomato paste and sour cream, which will soften our cabbage rolls in the oven, add salt, pour into a mold, and cover with parchment/lid/foil. It is enough to cover the “roll” by three quarters.

Stuffed cabbage rolls in the oven in tomato-sour cream sauce

Have you tried cooking cabbage rolls in the oven? They are especially good in tomato and sour cream sauce!

This recipe for cabbage rolls is from the “lazy” group. There is no need to fry anything for the interior or the sauce. Cabbage leaves are stuffed with raw minced meat (ideally a mixture of pork and beef) mixed with rice, carrots and onions. For taste and smell, I suggest adding, in addition to dark ground pepper, a little adjika or other seasoning that you usually put in minced meat dishes.

With gravy it’s even easier - you need to mix sour cream, tomato paste and flour, dilute everything with water and pour the contents of the mold. In the oven, the sauce for cabbage rolls will thicken on its own and will turn out very tasty, homogeneous and silky. Comfortable and very tasty - try it!

Ingredients

cabbage forks - 1 pc. (approximately 1 kg)
minced pork and beef – 400 g
onion – 1 pc. (60 g)
small carrots – 1 pc. (60 g)
rice – 0.5 cups
salt - to taste
dark ground pepper - 1 chip.
dry adjika (seasoning) – 0.5 tsp.

fat sour cream - 3 tbsp. l.
tomato paste – 2 tbsp. l.
water – 200-250 ml
wheat flour – 1 tbsp. l.
salt – 1/3 tsp.
dark ground pepper - 1-2 chips.
garlic – 1 tooth.
chopped dill and parsley – 1 tbsp. l.

Manufacturing

Boil the rice until half cooked for 7-8 minutes. Wash to remove excess starch.

Remove the top rough leaves from the cabbage head. Using a long, sharp knife, cut the stalk (to a depth of approximately 3-4 cm). In a large saucepan, bring salted water to a boil and place the cabbage in it. Every 3-4 minutes, carefully remove the forks from the pan, removing a few leaves - they should become soft, but not boiled.

Grate the onion on a small grater, grate the carrots on a large grater. Add onion, carrots and rice, salt (0.5 tsp), adjika and dark ground pepper to the minced meat.

Mix everything thoroughly. The inside of the rice and minced cabbage rolls is ready.

When the cabbage leaves have cooled, cut off their thickened part - the central veins. Cut large sheets in half. Place a portion of the inside on the edge of the sheet and wrap it in a triangle or envelope.

Line the baking dish with the cabbage leaves that are left (you can use whole, substandard ones, they are placed on the bottom so that the cabbage rolls do not burn on the bottom).

Place the cabbage rolls tightly (the diameter of my mold is 25 cm - half of the cabbage rolls fit in it, and I freeze the rest).

For the sauce, mix tomato paste, sour cream, flour, a little salt and pepper, garlic (through a press) and chopped herbs. Pour in water and mix everything well again. Pour over the cabbage rolls - the sauce should reach approximately half.

Close the pan with a lid (or cover with foil). Place in the oven preheated to 200 degrees for 1 hour.

When the dish is ready, soak the cabbage rolls in sour cream and tomato sauce for 10 minutes, so that they are soaked in it. Serve warm, topped with a spoonful of sour cream. Bon appetit!