Stuffed cabbage rolls

Stuffed cabbage rolls are a dish of Eastern European cuisine, which consists of minced meat or other fish or vegetables with boiled rice, buckwheat or other grains, rolled into cabbage leaves.
There are varieties of cabbage rolls with different insides. Dishes similar to Eastern European cabbage rolls are widespread in Azerbaijan, Armenia, the Balkans, Kazakhstan, Moldova, Turkey and the countries of Central Asia. The main secret to successful cabbage rolls is to cook the cabbage correctly, but we’ll get back to this a little later.
Stuffed cabbage rolls are perhaps the most versatile and simply delicious dish!
What is typical for him is stewed vegetables without any frying, which are perfectly absorbed by the body. They can be prepared as a second course, for lunch or dinner, or served as a roast dish for such holidays as Christmas, Easter, New Year, Birthday, Marriage, Epiphany. There are also varieties of cabbage rolls - these are lazy cabbage rolls.
Meat eaters can prepare traditional cabbage rolls, vegetable eaters and fasting people can treat themselves to cabbage rolls made from vegetables. On our website you will find various options for lean cabbage rolls. And there are those who don’t like cabbage, then you can prepare “Hedgehog” meatballs - in this dish, minced meat is mixed with rice and baked in tomato sauce. Those who are on a diet and looking after their health can prepare cabbage rolls with fish. The most common and affordable ingredients for cabbage rolls are used and the result is a completely economical and cheap dish.
And if you eat your own vegetables, collected in the fall, it turns out just great. Even if you don’t have vegetables from your own garden, it’s okay; all the necessary ingredients for cabbage rolls can be purchased at any store or market. Well, now let’s get back to the most basic thing: how to cook cabbage for cabbage rolls so that the cabbage rolls come out tasty and delicious!
We take medium-sized cabbage forks, preferably much smaller ones, so that they fit in the microwave. If you don’t have a microwave, you’ll have to put cabbage forks in a huge saucepan. If there is no such large pan, then you will have to try to disassemble the forks into leaves.
So, take a fork and cut out the stalk on top with a sharp knife.
How can you cut in depth? First, make cuts near the stalk, remove the top leaves and put them in a plastic bag (or cover with a plate on top), and microwave at full power for 5-7 minutes. If the leaves do not fit into the bag, you can tear it and cover the leaves on top (or use cling film). Place the leaves in boiling salted water and cook for 2-3 minutes, making sure they don’t overcook. We take them out with a slotted spoon and return them to the microwave. And so we continue to disassemble the leaves into leaves until they are of such a size that cabbage rolls can be wrapped in them. We cut off the thickened parts from the boiled leaves, put the minced meat on the leaf and wrap it in an envelope. If you prepare the minced meat in advance, it will take very little time to make cabbage rolls. The minced meat can be prepared the day before and put in the refrigerator, and it won’t take long to assemble the cabbage rolls. Cabbage rolls are also a beautiful semi-finished product that can be frozen, and when needed, stewed in sauce without defrosting.

Prepare, don't be lazy!
Eat healthy and tasty! Bon appetit!

Stuffed cabbage rolls

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Stuffed cabbage rolls opposite

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Cabbage lasagna “Italian-style cabbage rolls”

The newest look at everyone's favorite recipe.

Stuffed cabbage rolls . Cabbage rolls are a dish that consists of cabbage leaves with insides. Minced meat and rice are most often used as the inside, but apart from that, cabbage rolls can be cooked with vegetables, mushrooms, minced meat and buckwheat, etc.

It is clear from history that cabbage rolls first appeared in Mongolian and Turkish cuisine. Muslims called this dish dolma. And it was prepared from lamb meat twisted into grape leaves. Later, dolma became a model for cabbage rolls, which received their name in the 18th – early 19th centuries. Now cabbage rolls are very popular in Lithuanian, Polish, Ukrainian, Belarusian and Russian cuisines.

Stuffed cabbage rolls are a very healthy and nutritious dish. Cabbage contains fiber, vegetable protein, phosphorus, minerals and vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) . Thanks to its own composition, it improves the functioning of the intestinal tract, lowers cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) in the blood (the internal environment of the human and animal body) , and cleanses the body of toxins.

Meat is rich in proteins, which contain amino acids essential for the human body.

To ensure that the cabbage rolls come out tasty, you need to pay special attention to the cabbage. It should be immediately noted that small-sized forks are not suitable for stuffed cabbage rolls. It will be very difficult to form cabbage rolls from their leaves; the minced meat will fall out. To prevent this from happening, the forks must be medium or large in size. It is better that the leaves are not damaged or spoiled. Young cabbage is ideal for making cabbage rolls: the leaves are not hard and are simply separated from the stalk. Simply cut them off and pour boiling water over them for 3-5 minutes. After this you can wrap them in minced meat.

If the cabbage is not young, then preparing the leaves will take a little longer. Rinse the forks and place them in boiling water. To prevent the leaves from tearing, add a little vinegar or citric acid to the water. Boil fork until the top leaves just begin to separate. So evenly remove all the leaves from the fork, cut off, if necessary, the thickening at the base of the cabbage leaf.

The most popular interior for cabbage rolls is minced meat mixed with rice. The rice can be boiled in advance until cooked, or you can just pour boiling water over it for a couple of minutes. The minced meat should be fatty. This will give extra juiciness to the finished dish.

When all the ingredients are prepared, you need to wrap the minced meat in cabbage leaves and fold them into an envelope. Place raw cabbage rolls in a saucepan, add sauce or salted water and simmer until done. Production time is approximately 40 minutes.

Stuffed cabbage rolls

The abundance of cabbage rolls is explained, first of all, by the great variability of the insides. But not only that. So, for example, a wrapper for cabbage can be prepared not only from white cabbage, but also from the most tender Savoy cabbage, also from spinach or young beet leaves. Take a closer look at these recipes and you will certainly find your own recipe.

Stuffed cabbage rolls with pomegranate sauce

Even ordinary cabbage rolls can be created differently. For example, as in this recipe, replacing the usual tomato-sour cream sauce with pomegranate sauce. The pleasant sourness will successfully complement the taste of vegetables and meat, and the cabbage rolls will turn out even tastier.

Cabbage rolls with minced meat and buckwheat in tomato and sour cream sauce

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Stuffed cabbage rolls with chicken liver

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Stuffed cabbage rolls with potatoes and mushrooms

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Leek cabbage rolls with chicken

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Lazy cabbage rolls in a slow cooker

A recipe for lazy cabbage rolls for those who purchased a small forkful of cabbage, or it turned out to be very dense (for example, of a different variety), and cabbage rolls are very popular. “Lazy” cabbage rolls can be made from a small fork, from any type of cabbage, even from floors.

Dolma in mustard leaves

For dolma, grape leaves are usually used, but tart mustard leaves are also suitable. As in the usual recipe, minced meat is used for the inside, into which chopped herbs are mixed. For contrast, in addition to chopped greens, you can add small m to the meat.

Chicken crepinetes with gorgonzola

Crepinetes are relatives of cabbage rolls, but instead of cabbage leaves in the recipe they use fat mesh. For the inside, I used chicken breast, a little bacon for juiciness, and a little Gorgonzola cheese for some heat. By the way, the progenitor of cabbage rolls and crepineto.

Green cannelloni (chard with curd inside in tomato sauce)

Chard is a necessary green, but neglected. And, as it turns out, in vain. We offer a recipe for greenish “cannelloni”, which in fact are more similar to cabbage rolls or dolma: a filling of cottage cheese with blue cheese and carcass are wrapped in chard leaves.

Dolmadakia

Dolmadakia is Greek cabbage rolls made from grape leaves. The insides contain rice and vegetables. You need to cook for about 40 minutes on the lowest heat, until the rice becomes soft and all the water has evaporated. Dolmadacia retains the smell of mint and a slightly sour taste.

section: Greek cuisine

The laziest cabbage rolls in the world

Recipe for the laziest cabbage rolls in the world! There is no need to weld or boil anything in advance. Manufacturing and rolling time is about 15 minutes. If desired, cabbage rolls are wrapped in a carrot coat. .

Stuffed cabbage rolls in tomato sauce

Stuffed cabbage rolls are made from white cabbage and minced beef. For the sauce we used stewed tomatoes and canned tomato soup. This mixture is passed through a blender and seasoned with garlic powder.

Lazy cabbage rolls in the oven

Lazy cabbage rolls can be cooked not only on the stove, but also in the oven. To do this, you will need a heat-resistant form or a deep baking tray, which is filled with cabbage, meat balls and sauce are placed on top of it. .

Lazy cabbage rolls

Lazy cabbage rolls are not for those who are lazy, but for those who want to cook a new dish. Regular cabbage rolls are stewed, but these can be fried or baked. Especially? Let's try.

Cabbage rolls with couscous

Stuffed cabbage rolls with couscous is a pleasant dish in every way, because... The cabbage rolls taste tender and tasty. And they prepare it very quickly: I fried mushrooms with vegetables, added couscous and cream, and wrapped all the cabbage leaves. That's it, all that's left is to darken the mouthguard for a couple of minutes.

Stuffed cabbage rolls with meat and rice

Cabbage rolls: cabbage leaves stuffed with rice and meat.

Savoy cabbage rolls

potatoes, carrots, meat broth, savoy cabbage, pork (pieces), butter, milk, vegetable oil, cream, pepper, salt

Prakes (meat cabbage rolls)

meat, rice, egg, onion, cabbage, lard (rendered beef), meat broth, tomato paste, sugar, crackers (dark bread), honey gingerbread, citric acid, pepper, salt

section: Jewish cuisine, Stuffed cabbage rolls

Stuffed cabbage rolls with potatoes

potatoes, cabbage, egg, onion, butter, sour cream sauce with tomato, salt

section: Potato dishes, Stuffed cabbage rolls

Stuffed cabbage rolls with boiled meat

cabbage, meat, onion, wheat bread, rice, pepper, salt.

Transcarpathian cabbage rolls

cabbage, pork loin, pork fat, onion, sour cream, tomato puree, ground pepper, salt.

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 for us 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 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 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 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!