Classic cabbage rolls with meat and rice are a favorite dish for many. The combination of juicy minced meat, soft cabbage leaves and rich tomato and sour cream sauce is incredibly tasty and satisfying! However, when preparing this popular dish, there are some points that should be taken into account to achieve the perfect result. This includes boiling cabbage, properly prepared filling, and forming cabbage rolls. In our step-by-step instructions we will consider all the stages in detail.

The most time-consuming process in the cabbage rolls recipe is preparing the cabbage. It is necessary to carefully separate the leaves from the head of cabbage so as not to tear them or damage them. This can be done in different ways (using freezing, microwave, under running water, etc.). But today we will use the traditional method.

Ingredients:

• minced meat (pork + beef) - 0.5 kg;
• cabbage - 1 large;
• rice - ½ cup;
• carrots - 1 small;
• onion - 1 large or 2 small;
• garlic - 1-2 cloves;
• tomatoes - 2-3 pcs.;
• fresh herbs (dill or parsley) - 3-4 sprigs;
• vegetable oil - 40-50 ml;
• salt, pepper - to taste.

For the sauce:

• tomato paste - 2 tbsp. spoons;
• sour cream - 4 tbsp. spoons;
• water - about 400 ml;
• salt - to taste.

Stuffed cabbage rolls recipe step by step with photos at home

1. Remove the top damaged leaves from the cabbage. Next, we make deep cuts around the stalk with a knife to separate the base of the leaves from the head of cabbage. Choose a large saucepan (ideally the cabbage should fit completely there) and fill it with water. Place the head of cabbage on a knife or fork and immerse it in boiling salted liquid.
   
2. Gradually, the cabbage leaves will begin to separate from the head of cabbage (we carefully help them with a fork).
   
3. When there are 3-5 leaves in the pan, remove the head of cabbage from the pan. Cook the separated leaves for 1-2 minutes (until soft and elastic), then remove with a slotted spoon. Next, place the head of cabbage in the pan again, wait for the leaves to separate, etc. We repeat the procedure until all suitable leaves are gone.
   

   Stuffing for cabbage rolls recipe with photo

4. While the cabbage leaves are cooling, prepare the meat filling for the cabbage rolls. Heat a frying pan with vegetable oil, fry finely chopped onion until soft.
   
5. Next we add carrots to the onions. Stirring, sauté everything together for about 3 minutes.
   
6. Add the carrot and onion mixture to the minced meat and squeeze the garlic cloves through a press. Add chopped herbs to the mixture.
   
7. Boil the rice until half cooked and also add it to the meat mixture. For juiciness, be sure to add tomato pulp to the filling ingredients. To do this, soak the tomatoes in boiling water for a couple of minutes, then rinse them with cold water and remove the steamed skin. Grind the pulp with a knife or turn it into a “puree” using a blender.
   
8. Salt and pepper the filling ingredients, mix thoroughly.
   

   How to cook cabbage rolls with meat and rice

9. Forming cabbage rolls. Take a cabbage leaf and remove the hard part (the stem) with a knife. Lay out a portion of the meat mass (about 2-3 tablespoons). Cover the filling with the bottom edge of the cabbage leaf.
   
10. Then we bend the sides to the minced meat and fold the top edge. We get a completely closed “envelope”. From the amount of products indicated in the recipe you will get approximately 9-10 cabbage rolls.
    
11. Heat vegetable oil in a saucepan or deep frying pan. We fry our semi-finished products on both sides.
    
12. Mix sour cream and tomato paste, dilute with water, lightly salt. Pour the prepared sauce over the cabbage rolls. The liquid should cover the products almost completely (add water if necessary). Cover the pan with a lid.
    
13. Stew cabbage rolls with meat and rice for 30-40 minutes over low heat. Serve the finished products with the sauce and add herbs.
    

Stuffed cabbage rolls with meat and rice are ready! Bon appetit!

Some dishes do not need any introduction, since they are dearly loved by more than one generation of people, and cabbage rolls can easily be included among such dishes. Tasty, juicy and tender cabbage rolls are an indicator of the culinary skill of the housewife. Do you want to cook the same? “Culinary Eden” will be happy to tell you how to do this and share all the subtleties and secrets.

The options for preparing cabbage rolls are extremely varied. They can be stewed on the stove, baked in the oven or cooked in a slow cooker, but the filling is a completely different matter. Classic cabbage rolls are prepared using minced meat - for example, it can be pure minced pork, a mixture of pork and beef, pork and chicken, or pork and turkey. If you use minced meat without fat, for example, chicken, you can add a small piece of butter to the filling of each individual cabbage roll for juiciness. In addition to meat, the stuffing for cabbage rolls can also be vegetable, fish, mushroom, or made with the addition of cereals. Yes, vegetarian and meatless cabbage rolls are a very popular dish among those who, for one reason or another, limit their diet. Such cabbage rolls can be prepared, for example, with potatoes or buckwheat and mushrooms. The variety of cabbage rolls makes them an always desirable dish that never gets boring, because the scope for culinary experiments here is limitless.

Among other things, the so-called lazy cabbage rolls deserve special attention, which not only help diversify the usual dish, but are also great for those who are not a fan of cabbage. First of all, we are talking about children, who often eat all the filling, leaving cabbage leaves on the plate. In lazy cabbage rolls, finely shredded cabbage is mixed into the minced meat, which greatly simplifies the cooking process and allows you to obtain a very tender and juicy dish. Lazy cabbage rolls cooked in tomato sauce are especially appetizing. It’s simply impossible to resist such a delicious treat!

When preparing cabbage rolls, you should take a responsible approach to the selection and pre-processing of white cabbage. Ideally, it will be young cabbage of early varieties with green leaves - cabbage rolls from such a vegetable will turn out especially tender. It is best to take flattened cabbage rather than round cabbage, since such cabbage has larger leaves and a smaller stalk. The cabbage should be large so that it is convenient to wrap the filling in its leaves. The cabbage will need to be pre-boiled in boiling water (it can be lightly salted) for 7-10 minutes. To do this, first remove a few of the top leaves, then make deep cuts along the stalk to separate the remaining leaves, and place the head of cabbage in water, sticking a fork or knife into the stalk. Turning the cabbage, gradually remove the leaves from the fork as they soften - this is convenient to do using a fork. As a result, you should be left with one stalk and a pile of leaves in the plate. Next, the cabbage leaves need to be allowed to cool, and then the hard veins should be cut off from the outer surface of the leaves. The place where the leaf was attached to the stalk should be lightly beaten with a meat hammer.

Savoy or Chinese cabbage can also be used to prepare cabbage rolls. Please note that savoy cabbage has a denser structure than white cabbage, so it will take longer to stew cabbage rolls from it, but such cabbage leaves retain their shape well. But from Chinese cabbage your cabbage rolls will turn out to be the most tender in a short period of time.

The process of forming cabbage rolls only seems complicated, but in reality it’s easy to get used to. Place the filling (1-2 tablespoons) on the cabbage leaf, roll it up, and tuck the edges of the leaf inside the cabbage roll. These cabbage rolls keep their shape perfectly. There is also an option - put the filling on the base of the sheet, cover with the side parts of the sheet, then roll it up, and wrap the remaining top edge inward.

The sauce in which cabbage rolls are stewed can be sour cream, creamy, tomato or vegetable. A necessary condition is that during cooking the cabbage rolls must be immersed in the sauce. If you place several layers of cabbage rolls in a pan, keep in mind that each layer should be poured with sauce, and only then add the next layer. To prevent the bottom layer of cabbage rolls from burning, it is recommended to place a few cabbage leaves on the bottom of the pan. Well, let's go to the kitchen and cook the most delicious cabbage rolls?

Ingredients:

• 1 white cabbage,
• 400 g minced pork,
• 100 g rice,
• 1 onion,
• 3 tablespoons vegetable oil,
• 3 tablespoons sour cream,

Preparation:
Boil the rice in salted water until half cooked. Mix cooled rice with minced meat and onions, previously fried in vegetable oil. Add salt and pepper to taste, mix well.
Place the cabbage head, cut around the stalk, into a saucepan and boil in plenty of water, gradually removing the softened outer leaves. Cut off the thick veins from the leaves, place the filling on each leaf and roll it up. Place stuffed cabbage rolls in a saucepan. Dilute sour cream and tomato paste in 400 ml of water. Add salt and pepper to taste. Pour the sauce over the cabbage rolls, bring to a boil and simmer over low heat, covered, until the cabbage is soft. The average cooking time is about 45-50 minutes.

Diet cabbage rolls with chicken

Ingredients:

• 1 white cabbage,
• 450 g chicken breast,
• 2 onions,
• 1 carrot,
• 60 g wheat cereal,
• 1 clove of garlic,
• 1.5 tablespoons of tomato paste,
• salt and spices to taste,
• greenery.

Preparation:
Grind chicken breast, one onion and garlic through a meat grinder. Add wheat grits, half of the grated carrots, spices and salt to taste to the resulting minced meat. Mix well. Place the cabbage head in boiling water, removing the leaves as they soften. Using a knife, cut off thickenings on the leaves. Wrap the filling in the leaves.
Place the remaining chopped onion and half the grated carrots into the pan. Pour a glass of boiling water and simmer the vegetables for 5-7 minutes. Add tomato paste, salt and spices to taste. You can also add a little sugar if the paste is very sour. Simmer for another 2 minutes, then add the cabbage rolls to the sauce. If necessary, add additional boiling water. Cook the cabbage rolls over low heat, covered, until the cabbage is soft. This time depends on the type of cabbage and averages from 40 to 60 minutes. Sprinkle the finished cabbage rolls with chopped herbs and serve.

Cabbage rolls made from Chinese cabbage under a “fur coat” in the oven

Ingredients:

• 1 head of Chinese cabbage,
• 500 g minced meat,
• 100 g rice,
• 1 onion,
• 1 egg,
• salt and ground black pepper to taste.

• 2 carrots,
• 2 tomatoes
• 1 large onion,
• 200 g sour cream (20% fat),
• 1 tablespoon of tomato paste,
• 2 teaspoons ground paprika,
• 2-3 bay leaves,
• vegetable oil.

Preparation:
Boil the rice until half cooked and cool. Mix the minced meat and rice, chopped onion and egg. Add salt and pepper to taste. Knead the minced meat well. Separate the cabbage leaves from the stalk. Cut off the hard vein from the outer surface of each leaf and lightly beat off the dense part with a meat mallet in the place where the leaf was attached to the stalk. Place minced meat on each sheet (about 1 tablespoon) and wrap carefully. Place cabbage rolls in a baking dish.
To prepare the gravy, fry the onion, cut into half rings, in a small amount of oil until golden brown. Add coarsely grated carrots and chopped tomatoes. Simmer for about 10 minutes. Add sour cream, tomato paste, ground paprika and 200 ml of water to the vegetables. Mix well and cook for a couple more minutes. Season with salt and pepper, then pour the gravy over the cabbage rolls in the pan. Add the bay leaf and cover the pan (with foil or lid). Bake in an oven preheated to 190 degrees for about 40 minutes.

Stuffed cabbage rolls in garlic and sour cream sauce

Ingredients:

• 1 kg white cabbage,
• 400 g minced meat,
• 1 onion,
• 70 g loaf,
• 2 cloves of garlic,
• 3 tablespoons boiled rice,
• salt and spices to taste.

• 200 g sour cream,
• 2-3 cloves of garlic,
• 2 bay leaves,
• 1 tablespoon flour,
• 1 teaspoon dried basil,
• salt to taste.

Preparation:
Place the head of cabbage, cut around the stalk, into a saucepan and add water. Cook for about 10 minutes, removing the leaves one at a time and placing them on a plate. When the leaves have cooled, cut off the thickenings from them. To prepare the filling, mix the minced meat with chopped onion, chopped or pressed garlic, boiled rice and a loaf of bread, previously soaked in water and squeezed. Salt the resulting mass and season with spices to taste. Place the filling on the cabbage leaves and roll into envelopes. Place cabbage rolls in a thick-walled pan.
To prepare the sauce, mix sour cream, flour, finely chopped garlic and dried basil. Pour the sauce over the cabbage rolls and add a little water (about 1.5 cups). Add salt to taste, cover the pan with a lid and simmer for 30 minutes. After this, add the bay leaf and simmer for another 20-30 minutes until the cabbage softens.

Ingredients:

• 1 fork white cabbage (weighing about 700 g),
• 1 large onion,
• 2 carrots,
• 200 g mushrooms,
• 200 g rice,
• salt and ground black pepper to taste,
• vegetable oil.

Preparation:
Boil a head of cabbage in boiling water for 5-7 minutes, separating the leaves at the base. Allow the leaves to cool and cut off seals. Boil the rice until half cooked.
Fry finely chopped mushrooms in a little vegetable oil until they are ready. Separately, fry the chopped onion with grated carrots until soft. Add tomato paste, stir and cook for another 5 minutes.
Mix half the fried vegetables with mushrooms and rice. Add salt and pepper to taste. Place the filling on the cabbage leaves and form cabbage rolls. Place cabbage rolls in a saucepan and top with fried vegetables. Pour the remaining water from cooking the cabbage so that it covers the cabbage rolls, lightly salt it, and simmer covered for about 40 minutes.

Lazy cabbage rolls in the oven

Ingredients:

• 500 g meat,
• 500 g tomatoes,
• 250 g white cabbage,
• 1 onion,
• 80 g rice,
• 2 onions,
• 1 carrot,
• 1-2 cloves of garlic,
• 1 teaspoon tomato paste,
• salt, sugar and ground black pepper to taste,
• vegetable oil.

Preparation:
Finely chop the cabbage. Lightly salt and mash with your hands. If your cabbage is of late varieties, you need to pour boiling water over it in chopped form for 10-15 minutes, then squeeze it out. Boil the rice until half cooked in salted water and let cool. Pass the meat and onions through a meat grinder, add rice, salt and black pepper to taste. Mix thoroughly with your hands.
Heat vegetable oil in a saucepan. Add chopped onion and fry until golden brown. Add coarsely grated carrots and chopped garlic. Fry for another 3 minutes. Add finely chopped tomatoes, peeled. Cook for a couple of minutes, and then add tomato paste, pour in two glasses of water and stir. Add salt and sugar to taste to make the gravy sweet and sour. Bring to a boil and cook for 2-3 minutes.
Wrap the filling in cabbage leaves and place the cabbage rolls in a baking dish, lightly greased with oil. Pour vegetable sauce on top, cover the pan with foil and bake in an oven preheated to 220 degrees for 15 minutes. Then reduce the temperature to 180 degrees and bake for another half hour.

Despite the fact that cabbage rolls require time and effort, this is more than compensated by their excellent taste and the joy of loved ones! Bon appetit!

Today we'll talk about how correct prepare cabbage rolls in cabbage leaves stuffed with minced meat.

Homemade cabbage rolls– such a dear to our heart and certainly delicious second course! Our grandmothers and mothers always prepared them for us in childhood. Recipe for making cabbage rolls according to the classic recipe is based on wrapping minced meat in cabbage leaves, although there are many different options for preparing cabbage rolls. But today we are preparing a classic!

Step-by-step recipe for making cabbage rolls with photos

To prepare cabbage rolls we will need the following ingredients:

• White cabbage – 1 large head;
• Minced meat – 1 kg;
• Dry rice – 0.5 cups (250 g volume)
• Onions – 2 large heads;
• Fresh carrots – 1-2 pieces;
• Tomato paste – 2 tablespoons;
• Sour cream 15% fat – 150 grams;
• Dry seasonings - to taste;
• Ground black pepper or a mixture of peppers - to taste;
• Salt - to taste;
• Bay leaf - to taste;
• Fresh herbs (dill, parsley, etc.) - to taste;
• Refined vegetable oil - for frying.

Let's start preparing cabbage rolls:

Step 1. Let's start preparing by preparing the filling for cabbage rolls, namely by preparing minced meat. Prepare minced cabbage rolls from two types of meat - pork + beef in a 1/1 ratio, i.e. take half a kilo of pork and half a kilo of beef.

1. Grind the meat in a meat grinder along with the onion. Take 1/3 of a large onion head.
2. Season the minced meat with salt and pepper to taste.
3. To add the minced meat, you now need to chop the remaining part of the onion very finely, precisely chop it, do not twist it. (Our family likes it when onions fried until golden brown are added to the stuffing for cabbage rolls. If you don’t accept this, then just chop it very finely with a knife).
4. Mix the minced meat well with your hands and don’t just mix, but knead it, so it will be much fluffier. Set the minced meat aside for now.

Minced meat for cabbage rolls

Step 2. The next step in cooking is to prepare the rice. We will boil the rice until half cooked and rinse. This technique will make the filling more fluffy than if you put unwashed or raw rice. By washing the rice, we will wash away the sticky part that is present in the rice grains.

1. Rice cereals need to be sorted out, rinsed well, placed in a saucepan and filled with water.
2. Place the pan with rice on the stove and cook the rice until half cooked.
3. Drain the undercooked rice into a colander and rinse with water.
4. Leave the rice in a colander to drain the liquid.

Rice for stuffing cabbage rolls

Step 3. Let's continue cooking - prepare the cabbage. To do this, you will need a large saucepan that can fit the entire head of cabbage.

1. Place the cabbage in a saucepan and fill it with water so that the vegetable is completely hidden under water. Turn on the stove and let the water boil.
2. After boiling, boil the cabbage in water for about 10 minutes. Remember that our goal is not to cook the cabbage, but only to soften it a little. After this procedure, it will be much easier to separate the cabbage leaves from the stalk.

Place the whole head of cabbage in the pan

Step 4. After boiling the cabbage, carefully drain the water and remove the cabbage, placing it in a large colander or on a tray. Let the cabbage head cool and remove any excess liquid.

Cool the head of cabbage and let the water drain

Step 5. While the water is draining from the cabbage head, let's prepare the filling for the cabbage rolls.

We need to combine minced meat and rice boiled until half cooked. After mixing, taste, if you think necessary, add more salt and pepper.

Stuffing for cabbage rolls made from minced meat and rice

Step 6. Next, you will need to separate the cabbage leaves from the cooled head from the stalk. Each leaf must be carefully separated, so as not to damage the integrity of the leaf, using a knife, cutting off at the base. In this way, disassemble the head of cabbage, cutting off each leaf until the leaves are large enough to wrap the minced meat in. Set the cabbage leaves aside for now.

Separate the cabbage leaves from the head

Step 7 Now let's start preparing cabbage leaves for cabbage rolls. You will need a large cutting board to wrap and stack the cabbage rolls on.

Carefully lay out the cabbage leaf and cut off part of the thickening at the base of the leaf horizontally with a thin, sharp knife. Do this with each leaf.

Cut the thickening from the cabbage leaf with a knife

Step 8 Wrap the cabbage roll filling in cabbage leaves.

1. In order to wrap the cabbage rolls, you need to straighten the cabbage leaf on a cutting board.
2. Place the required amount of meat filling on the sheet at its base.
3. Fold the edges inward on the sides.
4. Then, slightly compacting, roll the sheet into a roll.
5. To prevent it from unwinding, you can pin the edge of the sheet with a toothpick or tie a thread around the cabbage roll, although this is not necessary. There is one more trick! To prevent the cabbage rolls from unrolling, you need to beat the egg and dip the cabbage rolls in it. This technique is used by chefs to prevent cabbage rolls from unraveling when stewing.

Forming cabbage rolls

Wrap all the leaves in cabbage rolls this way.

Stuffed cabbage rolls are ready for further preparation

Step 9 Fry the cabbage rolls in a frying pan. All cabbage rolls need to be lightly fried before they go to stew.

1. To do this, put the frying pan on the fire, pour in vegetable oil.
2. As soon as the oil is hot, place the cabbage rolls seam side down and fry on both sides for 5 minutes on each side.

Fry the cabbage rolls on both sides

Step 10 Place the cabbage rolls in a saucepan or cast iron pot. Line the bottom of the container in which the cabbage rolls will be stewed with a layer of cabbage leaves. If there are any unsorted leaves left from our head of cabbage, then use them. After the “pillow” of leaves is ready, start laying out the cabbage rolls.

Place the fried cabbage rolls in a bowl for stewing

Step 11 We are preparing the sauce in which the cabbage rolls will be stewed. To prepare the filling for cabbage rolls, we will need the remaining onion, carrots, tomato paste, sour cream, salt, pepper, and seasonings.

Onion. Peel the onion, rinse with cold water and cut into medium-sized cubes. It is not necessary to chop it too much; the onion will still be extinguished during cooking.

Cut the onion into cubes

Carrot. Wash the carrots, peel them, rinse them again with water and cut them into cubes or strips. You can grate it on a coarse grater.

Grate the carrots on a coarse grater

Sauté onions and carrots. Take a deep frying pan. In this frying pan, fry the chopped onion until transparent, then add the grated or chopped carrots and sauté for another three minutes, stirring constantly.

Sauté onions and carrots

Add tomato paste. Reduce heat to medium and add tomato paste to the onions and carrots, stir and simmer for another three minutes.

Add tomato paste to sautéed vegetables

Add sour cream. Next, dilute the sour cream with water and pour it into the frying pan with the tomato frying, stir. (There should be enough water so that there is enough sauce to cover the cabbage rolls when stewing). Let the filling boil and add salt, pepper, and seasonings to taste. Remove the pan from the stove and turn up the heat to high.

Add sour cream to vegetables and tomatoes

Step 12 Pour the cabbage rolls with tomato-sour cream sauce. Place a container with cabbage rolls on a preheated stove, pour the sauce we prepared over the cabbage rolls. Once the cabbage rolls are in the sauce and on the stove, close them with a lid and wait until the filling begins to boil; once it boils, reduce the heat to low and simmer over low heat for at least an hour.

Fill the cabbage rolls with sauce

Before the end of stewing, add a bay leaf to the cabbage rolls about ten minutes, and after turning off the stove it’s time to add finely chopped fresh herbs.

After turning off the stove, do not remove the container with cabbage rolls; let them simmer on a warm stove until it cools down.

Cabbage rolls with meat filling ready, they can be served as an independent dish. They are served with sour cream and herbs. You can also serve cabbage rolls with a side dish, for example, mashed potatoes or boiled rice.

If you used a thread to give the cabbage rolls integrity, do not forget to remove the stuffed cabbage rolls from it when serving. Just cut the thread with scissors and then serve.

Eat cabbage rolls for your health! Enjoy your meal!

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There are a lot of recipes for stuffed cabbage rolls - almost all popular cuisines of the world have in their arsenal recipes where minced meat is wrapped in cabbage or grape leaves and stewed in sauce. And although the cooking technology is almost the same, the final result depends on the taste preferences of the cook. Each country tries to appropriate the origin of the dish.

The Greeks say that it comes from Ancient Greece, but something similar was also prepared in Rus'. True, they stuffed it with millet porridge and meat, and it was called “galusha.” And the word “stuffed cabbage rolls” most likely came to us from the French. That's what they called fried stuffed pigeons. With the arrival of French cuisine in Russia in the 18th century, our “inventors” began to fry “false pigeons” - minced meat wrapped in cabbage leaves. As for dolma - small envelopes made of grape leaves in which beef or lamb with rice is wrapped - Turkey and Lebanon compete for the right of primacy in its origin. The Persian word dolmeh means "stuffed" or filled. Another variant of the name sarma is “wrapped”.

Stuffed cabbage rolls are loved in every family. Some people like to stew them, others fry them and then bake them in the oven. Sauces can also be very different - from French Bechamel to spicy Chinese. Even if you cook them in a banal bouillon cube, the cabbage rolls will still be tasty. Yes, and they put it in the filling - who knows what.

Stuffed cabbage rolls - food preparation

The appearance and taste of the dish largely depends on the quality and type of cabbage. To get a neat cabbage roll without the filling falling out of the holes, the cabbage must be cooked correctly. We choose young cabbage of late and medium varieties, pour boiling water over the cabbage. It is better to first cut out the stalk and add a little acid - citric or vinegar - to the water - this will keep the leaf dense and will not tear when stuffing.

The head of cabbage should be dense and even, preferably without creases or cracks. We disassemble the head of cabbage into leaves and leave to cool. Then we cut off the compacted parts. It is advisable to boil the rice a little - bring to a boil and hold for a couple of minutes. Then filter and mix it with the minced meat. Pay attention to the sauce - it should be rich so that we don’t end up with a watery dish. It is better to cook in a thick-walled pan. Cover the bottom with cabbage or grape leaves.

Stuffed cabbage rolls - the best recipes

Recipe 1: Stuffed cabbage rolls - a classic Russian recipe

Who doesn't like cabbage rolls in our country? There is probably not a single family that does not cook these delicious envelopes filled with minced meat.

Ingredients: minced meat (500 grams), onions (2 pcs. for minced meat and 2 pcs. for gravy), rice (1-1.5 cups), water (1 cup), salt, pepper, head of cabbage.
Sauce: sour cream (500 grams), tomato sauce (3-4 spoons), onion, vegetable oil, carrots (1 pc), water, pepper, salt.

Cooking method

Boil the rice in salted water and drain the water. Cool and mix with minced meat, luom, salt and pepper.
Let's prepare the cabbage - cut the stalk deep into the head, lower it into boiling water for a few minutes. Separate the softened leaves and form the basis for the cabbage roll. Young early cabbage just needs to be dipped in boiling water - the leaves will simply scatter on their own.

Winter varieties will have to be boiled a little, removing the leaves gradually. You can also warm up the cabbage in the microwave - just place the cabbage for a minute and also gradually remove the leaves. An alternative is to bake it in foil in the oven, but in this case the upper parts will fry a little, and the workpiece will acquire a specific smell. If your cabbage was frozen, no heat treatment is required.

Place the filling on the prepared sheets and wrap it in the form of an envelope, starting from the thick edge. Place everything tightly in a saucepan, add a small amount of water and put on fire.

Sauce: Sauté onions and carrots in oil in a frying pan, add tomato sauce and a little water. Pour the sauce over the cabbage rolls about 20 minutes before the end of cooking. Serve with sour cream and herbs.

Recipe 2: Stuffed cabbage rolls with buckwheat and minced chicken

It turns out very interesting, be sure to try it. In this case, it is better to first fry the cabbage rolls in vegetable oil and then simmer in sour cream. With minced chicken the dish will be softer or more tender, but you can cook it with beef.

Ingredients: minced chicken (500 grams), salt, pepper, onion, sour cream (1 cup), bay leaf, vegetable oil, medium head of cabbage.

Cooking method

Boil buckwheat for 5 minutes. Drain the water and place in a colander. Mix with minced chicken and onions fried in vegetable oil, salt and pepper.

We disassemble the cabbage into leaves; if necessary, scald it first. Place the filling in the middle of the cabbage leaf and roll it up into an envelope. Fry the envelopes in vegetable oil, put them in a deep pan and add water and sour cream. Salt, season with peppers and add bay leaf. Simmer for about 40 minutes.

Recipe 3: Dolma (stuffed cabbage rolls with grape leaves)

Real dolma is only lamb. However, we are our own chefs because we can replace products at our own discretion. In general, those who do not accept lamb can use beef with the same success.

Ingredients: fresh or pickled grape leaves (250 grams), minced beef or lamb (300 grams), vegetable oil (70 grams), onions (2 pcs.), short-grain rice (small glass), dill, mint, salt, pepper.

Cooking method

Wash the leaves in cold water. Soak the pickled leaves in water for an hour and then dry. Heat vegetable oil in a saucepan to fry the onions. Let it sit for a while under the lid. Add rice, spices, salt and pepper to the onion. Dolma differs from cabbage rolls in its smaller size. The blueberries turn out small and neat, make sure that the leaves do not unfurl.

Place the pan with dolma on the fire, sprinkle with vegetable oil, and cover with a plate. Cook over low heat for 45 minutes. Serve with sour cream, mayonnaise or sauce. The ideal oriental sauce is natural yogurt mixed with chopped garlic. Instead, you can use kefir, yogurt, matsoni. Fermented milk sauce makes dolma an even lighter dish.

Recipe 4: Dietary cabbage rolls for fasting

If you are on a salt-free diet and want to diversify your diet, try cooking with curry and ginger - they help burn fat.

Ingredients: beef (300 grams), white cabbage (150 grams), celery, carrots, chicken egg (2 pcs.), curry, lemon juice (1 teaspoon), olive oil. For the gravy: kefir (100 grams), ground ginger (half a teaspoon).

Cooking method

Grind cabbage, carrots and celery in a blender. Mix and add to the minced meat along with the eggs and curry. We form the cabbage rolls: put the filling in the center of the prepared cabbage leaves and wrap them in tight envelopes. Coat the bottom of the pan with olive oil and place the cabbage rolls tightly. For the gravy, mix kefir and ginger and pour on top. Bake in the oven at a temperature of 220-260 degrees.

Recipe 5: Stuffed cabbage rolls with mushrooms

Another recipe for a lean diet. You can take honey mushrooms, porcini mushrooms, but also champignons with rice as a filling for cabbage leaves - a wonderful combination. It's tasty, healthy, easy.

Ingredients: cabbage (10 steamed leaves), rice (4 tablespoons), champignons (200 grams), onion (1 piece), tomato paste, salt, vegetable oil.

Cooking method

Boil the leaves until semi-soft in salted water. Boil the rice until it remains crumbly, and cook the mushrooms separately. Chop the onion and fry it in a frying pan. Add mushrooms and combine with rice. Add a little salt. Wrap the finished filling in cabbage leaves and transfer to a saucepan. Simmer for 40 minutes, add tomato paste and spices. Serve with herbs and sour cream.

Stuffed cabbage rolls are prepared using a certain technology, but different sauces can be used.

For example:
- sour cream with chopped herbs and garlic passed through a garlic press;
- kefir with herbs and salt;
- Mix mayonnaise with onions in a blender. Add a bunch of parsley and pickled cucumber, lemon juice.

Stuffed cabbage rolls are a universal dish. Everyone usually likes it, goes well with various side dishes, and also goes well on the table without them! This magnificent dish is prepared in different ways, namely baked in the oven, stewed in a saucepan, frying pan or slow cooker. They also cook, but about them.

All options for preparing this dish are good. Each of them has its own zest. In any case, the dish comes out aromatic, soft and satisfying. They are very appetizing in appearance. No one can resist such a culinary masterpiece! Check it out for yourself! I wish you brilliant success in cooking, as well as an excellent appetite!

Menu:

1.

It is impossible to describe in words the amazing taste of such cabbage rolls. You just need to try them! Be sure to prepare! Please the people you love!

Required Products:

• Minced beef – 750 gr.
• Onions – 4 pcs.
• Rice – 0.5 cups
• Cabbage – 1 head
• Salt, pepper - to taste
• Vegetable oil – 3 tbsp. l.
• Sour cream – 400 gr.
• Water – 1 glass
• Dill - to taste

Sequencing:

1. Boil the rice until half cooked. Drain off excess liquid. Using a colander.

2. Peel two onions and rinse with water. Finely chop into cubes and fry until translucent. Place the whole cabbage in a deep, large container. Pour water into it and bring to a boil. Pull out the head of cabbage, remove the hard outer leaves, and return it to boiling water. Continue cooking for another seven minutes.

3. Combine the minced meat in a bowl, transfer the rice from a colander, and add the fried onions from the frying pan. Season with salt and pepper according to your taste preferences. Mix everything thoroughly until smooth.

4. Cool the head of cabbage slightly. Remove large leaves from it, remove rough areas from them. Place the filling on the edge of the cabbage leaf, slightly retreating from the bottom contour. Fold in the bottom of the sheet, fold in the right and left sides, then roll until the end of the sheet. 4. Do the same with the rest of the cabbage rolls, placing them in the mold.

5. For the sauce, peel the remaining two onions and wash. Cut into half rings and fry until golden brown.

6. Add sour cream to the onion in a frying pan and bring to a boil. Chop the greens and add them to the sauce. Add salt and dilute with water. From the moment it boils, cook for five minutes and remove from heat. Pour the freshly prepared sauce over the cabbage rolls. Preheat the oven to 190 degrees. Place cabbage rolls in it and cook until done. This stage of cooking usually takes approximately one and a half hours. Serve the finished cabbage rolls hot with sauce!

Bon appetit and good mood everyone!

2. Recipe for cabbage rolls under a vegetable coat

The taste is excellent! Be sure to prepare it! Both you and the children will like it. They are eaten with great pleasure.

Necessary:

• Cabbage – 1 kg.
• Minced meat – 450 gr.
• Boiled rice – 170 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Water – 0.5 cups
• Salt, pepper, spices - to taste
• Vegetable oil - for frying
• Hard cheese – 170 g.
• Tomatoes – 4 pcs.
• Sour cream – 0.5 cups
• Garlic, herbs - to taste

Sequencing:

1. To help the cabbage leaves separate better, place the head of cabbage in the microwave for six minutes, then pour over running water.

2. Peel the onions and carrots and chop them as you like. Fry vegetables in a frying pan in a small amount of vegetable oil. Cool the fried ingredients.

3. Combine rice, minced meat and frying, salt and pepper, add spices if necessary. Mix everything well.

4. Place the filling in cabbage leaves and wrap it in rolls. Place them on a baking sheet, pour water over them, and cover the surface with foil.

5. Heat the oven to 190 degrees. Place the baking sheet with the dish into it for about half an hour.

6. Pre-grate the cheese and garlic on a fine grater. Finely chop the tomatoes, add grated garlic and cheese, herbs, sour cream, and spices. Cover the cabbage rolls with a “vegetable coat”, distributing it evenly over the entire surface of the cabbage rolls. Return the pan with cabbage rolls to the oven for 12 minutes. The finished dish looks very impressive and appetizing! Try it soon!

Have a hearty lunch, good impressions to you!

3.

The taste very much depends on the sauce with which the dish is poured. It is with this sauce that the taste is amazing. You should make them and treat everyone to this dish! Get ready, it won’t do without additives!

Required Products:

• White cabbage – 1 head
• Rice – 1⁄2 cup
• Meat - 800 gr
• Carrots – 2 pcs.
• Tomato paste – 1.5 tbsp. l
• Bay leaf – 1 – 2 pieces
• Salt, ground black pepper - to taste
• Sunflower oil – 3 tbsp. l

Sequencing:

1. Cook the rice until half cooked. Pour it with one glass of water, lightly salt it, cook over low heat for about fifteen minutes.

2. Peel the carrots, wash them, pass through a fine grater. Fry the vegetable in a frying pan with the addition of sunflower oil. Slightly cut the core of the head of cabbage in advance; this will help you easily remove its leaves.

3. Place a head of cabbage in a deep saucepan and fill it with water about halfway. Cook the cabbage for about 10 to fifteen minutes on low heat.

4. Process the meat into minced meat. Add previously prepared cereals, carrots, salt, and pepper to it. Mix everything well.

5. Remove the leaves from the slightly cooled head of cabbage. Cut off the hard veins from each of them. If there are large sheets, they can be cut in half lengthwise.

6. Wrap the cabbage rolls, that is, put the filling on the edge of the cabbage leaf, lift all the edges except for the farthest one in the longitudinal direction. Roll up the remaining edge of the cabbage leaf. Place raw cabbage rolls in a roasting pan. Mix tomato paste with 0.4 l. water, salt and pepper. Stir and pour the resulting liquid over the semi-finished products.

7. Place the dish in the oven and cook there for about one hour at 180 degrees. Allow the cabbage rolls to acquire a golden hue, which will make them even more appetizing and tasty! Serve hot to everyone.

Have a great appetite!

4.

It turns out that cabbage rolls from such cabbage are no worse than from white cabbage. You should make this dish and try it!

Necessary:

• Chinese cabbage – 800 gr
• Minced pork – 0.5 kilograms
• Steamed rice – 0.5 tbsp.
• Carrots – 1 pc.
• Onions – 1 pc.
• Tomato paste – 35 g
• Water – 800 milliliters
• Sugar, salt - to taste
• Bay leaf – 1 pc.
• Ground black pepper - to taste
• Herbs, spices - to taste

Sequencing:

1. Sort the cereal and rinse. Place on the stove and cook until half cooked. Drain off any remaining liquid. Wrap the cabbage in cling film and place in the microwave for eight minutes to steam the leaves.

2. Peel the onions and carrots, wash them, chop finely. Mix the minced meat with cooled rice and chopped vegetables. Sprinkle with herbs, spices, mix everything. Disassemble the head of cabbage into even leaves. Place the prepared filling in them, wrap it, and place the pieces in a baking dish.

3. Mix tomato paste with water, add sugar, salt, bay leaf and ground black pepper. Fill the contents of the form with the dressing. Preheat the oven to 180 degrees. Place the dish in it for fifty minutes.

Have a great mood and a hearty dinner!

5.

Savoy cabbage leaves are a little denser than the usual white cabbage, so these cabbage rolls have to be cooked longer than usual. But the dish retains its shape perfectly, and the filling is more tender. The dish is very soft, healthy, and looks delicious!

Required Products:

• Savoy cabbage – 1 head
• Minced pork – 650 gr
• Round rice – 100 g
• Carrots – 1 pc.
• Pepper, salt - to taste
• Khmeli - suneli - 1 tsp
• Coriander – 1 tsp
• Peppercorns – 10 pieces
• Bay leaf – 2 pieces
• Tomato paste – 50 gr.
• Sour cream – 350 gr
• Garlic – 2 cloves
• Vegetable oil - for frying
• Parsley – 6 pcs.

Sequencing:

1.Remove the stalk from the head of cabbage. Place the head of cabbage in a plastic bag, tie it tightly, and place it in the microwave oven for 8-9 minutes. Remove the product and hold it under running cold water for a few minutes. Then immediately divide the cabbage into sheets, cutting off the thickenings from each of them.

2. Pour one liter of water over the rice. Place on low heat and cook for 10 minutes from the moment the water boils. Then transfer the product to a colander.

3. Chop the peeled onion into cubes. Grate the carrots on a coarse grater.

4. Fry the vegetables until soft in a frying pan with a small amount of oil. Place half of the mass on a plate, mix the other half with sour cream and tomato paste.

5. Chop the garlic and parsley. Mix the minced meat with rice, herbs, garlic, set aside fried onions and carrots, pepper, salt, and spices. This will be the filling mass.

6. Place cabbage leaves in one layer on the bottom of the baking sheet. Place the filling in a separate cabbage leaf, then wrap it as usual. Perform these steps with all leaves. Place all the cabbage rolls in a mold, add bay leaves and peppercorns. Fill with salted water to about 2/3 of the height of the cabbage rolls. Cover the pan with foil and place in the oven, preheated to 180 degrees, for one hour. After 60 minutes, remove the dish from the oven and pour in the sauce. Place the pan with cabbage rolls in the oven without foil for another half hour.

If the dish becomes very fried within half an hour, you can cover it again with foil. Depends on the power of your oven.

Serve the finished, fragrant, juicy cabbage rolls hot to the table! You can eat it with or without a side dish!

Have a fabulous appetite everyone!

6. Video – Recipe for cabbage rolls from zucchini

In this video recipe you will see how to prepare cabbage rolls with zucchini. The taste of the dish is amazing. It turns out a little softer and more tender than with cabbage. Cooking these cabbage rolls will take you less time than usual. Try it soon! Bon appetit everyone!

Cook with pleasure! Your household and guests will be delighted with the nutritious, juicy and tender dish they tasted!