Baby food and will become the best friend of those who decide to lose weight. From this article you will learn interesting recipes, as well as the secrets of preparing vegetable cabbage rolls.

How are vegetable cabbage rolls prepared?

If you love the taste of classic cabbage rolls with meat, then you will probably like vegetable cabbage rolls. The technology for preparing this dish is practically no different from the traditional one. That is, you will need cabbage leaves and vegetable filling boiled until half cooked or processed in some other way. To diversify the taste of the dish, you can add rice, mushrooms or any other ingredients.

Stuffed cabbage rolls with vegetable filling

Summer is the most favorable season for preparing this dish. A lot of fresh vegetables are just asking to be served on our table straight from the garden. Therefore, read how you can prepare vegetable cabbage rolls, and also get down to business:

• Take six leaves of white cabbage, wash them and carefully cut off the thick veins.
• Boil 500 ml of water in a saucepan and boil the cabbage leaves until soft.
• Peel half a medium-sized zucchini and cut into small cubes.
• Wash and cut into strips five fresh champignons.
• Scald one large tomato with boiling water, remove the skin and chop it with a knife.
• Remove seeds from two sweet peppers of different colors and cut into cubes.
• Peel one medium carrot and grate it on a fine grater.
• Place a frying pan on the fire, pour vegetable oil into it, and then fry the zucchini in it. At the end, add pepper and carrots to it and simmer the vegetables together for five minutes.
• Place mushrooms, remaining vegetables, salt and ground pepper into the pan.
• After five minutes, remove the pan from the heat and transfer the filling to the cabbage leaves. Roll up the cabbage rolls and place them in a thick-bottomed pan.
• Dilute four tablespoons of tomato paste in cabbage broth and pour this mixture over the cabbage rolls.

Simmer the dish over low heat for half an hour, and when it is ready, serve with sour cream and fresh herbs.

Korean-style vegetable cabbage rolls

Here is a low-calorie recipe that will surprise your guests with an unusual taste and special aroma. How to cook marinated vegetable cabbage rolls? Read the recipe for this dish below:

• Take one forkful of white or Chinese cabbage and disassemble it into leaves. You can discard the outer shell, but place the inner part in a colander and pour boiling water over it.
• When the water has drained, transfer the leaves to a saucepan, salt each of them and put them in the refrigerator for two days.
• After the specified time has passed, you can start preparing cabbage rolls. To do this, remove the cabbage from the pan and drain the excess water.
• Peel three small carrots and grate them on a fine grater.
• Peel three heads of garlic (namely heads, not cloves) and chop with a knife.
• Rinse one bunch of dill under running water and chop with a knife.
• Place the prepared ingredients in a bowl, and then add coriander, red and black pepper. Mix vegetables and herbs thoroughly.
• Place a spoonful of filling on the edge of the cabbage leaf and wrap it up. If you want the rolls to be smaller, divide the base in half.
• Place the pieces in the pan tightly to each other.
• To prepare the brine, boil one liter of clean water in an enamel bowl, and at the end add three tablespoons of sugar and two salts. Boil the solution for a couple of minutes, add a tablespoon of vinegar and immediately remove the pan from the heat.
• Pour hot brine over the cabbage rolls, wait until they cool, and marinate in the refrigerator for a day.

Crispy cabbage rolls will surely please you and your guests.

Lazy cabbage rolls

This dish can be made from the simplest products that can be found in the refrigerator of any housewife. To prepare lazy vegetable cabbage rolls, you will need:

• Boil 100 grams of rice until half cooked.
• Grate one large carrot on a fine grater, chop finely white cabbage, and cut the champignons into slices.
• Fry vegetables with mushrooms in a frying pan with the addition of one spoon of tomato paste.
• Salt the cabbage and mash it with your hands until it releases juice. After that, mix it with rice and a couple of tablespoons of flour. If desired, add one chicken egg to them.
• Combine all the products, mix them, and then form the resulting minced meat into balls of the same size.
• Place the cabbage rolls in a fireproof bowl and place in a preheated oven.
• To prepare the sauce, peel one onion and a few cloves of garlic and cut into thin slices. Fry them in vegetable oil, add a couple of tablespoons of flour, tomato paste and dilute the ingredients with water. At the end, add salt, bay leaf and spices to taste.
• Remove the pan from the oven, pour the sauce over the cabbage rolls and place them back in the oven.

When the dish is ready, your kitchen will be filled with an incredible aroma. Serve the vegetable cabbage rolls while they are still hot.

Stuffed cabbage rolls in Chinese cabbage

If you are fasting, then use our recipe and prepare one that can compete with any meat. How to make vegetables with a photo will help you with this:

Lenten cabbage rolls

This dish can be served not only as a main dish, but also as a side dish or hot appetizer. How to cook vegetable cabbage rolls:

Stuffed cabbage rolls with mushrooms

As you may have noticed, preparing vegetable cabbage rolls is not difficult. So try another simple recipe:

• Boil a small head of young cabbage in salted water and separate into leaves.
• Peel two onions and two medium carrots, then chop with a knife and fry in a frying pan.
• Boil 100 grams of rice until tender, and then rinse in cold water.
• Fry 400 grams of chopped mushrooms in vegetable oil and then transfer to a bowl.
• To prepare the sauce, fry finely chopped onion and diced tomatoes in the same pan. Add 250 grams of sour cream to the vegetables.
• Form cabbage rolls from the leaves and filling, place them on a baking sheet and cover with sour cream sauce. Cover the pan with foil and bake in a preheated oven until done.

When the cabbage rolls are browned, remove them from the oven, place them on plates and serve, pouring the sauce over them.

Stuffed cabbage rolls in a slow cooker

To prepare a tasty and healthy dish, you will need:

• Process a small forkful of young cabbage.
• Prepare minced meat from boiled rice, vegetables fried in vegetable oil (carrots, onions, bell peppers and eggplants), spoons of tomato paste, salt and spices to taste.
• Form the cabbage rolls, place them in the multicooker bowl and fry on both sides.
• Turn the appliance into the “Stew” mode, pour the cabbage rolls with tomato or sour cream sauce diluted with water and cook for 40 minutes.

Serve this light vegetable dish hot.

Conclusion

We hope that vegetable cabbage rolls will become your favorite dish and will appear on the dinner table more often. Study the recipes collected in our article and surprise your loved ones with new tastes.

1. Checking equipment for operability, preparing equipment and raw materials.

1. Clean the cabbage and cut out the stalk. The prepared cabbage is boiled in salted water until half cooked. Remove the head of cabbage from the water, place it on a baking sheet with the cut side down to drain, and leave to cool.

2. Cut the carrots and onions into strips for minced meat, sauté the vegetables.

3. Boil the flap rice and save the broth for making sauce.

4. Mushrooms are finely chopped and fried

5. Boiled rice, combined with fried mushrooms, and parsley are added to sautéed vegetables. Season the minced meat with salt and pepper and mix thoroughly.

6. Prepare a fatty flour sauté, dilute it with rice water and boil until thickened. Add boiled sour cream to the resulting sauce, bring to a boil, add salt and pepper, boil and filter through cheesecloth.

7. A head of boiled cabbage is disassembled into individual leaves. The thickened parts of the leaves are slightly beaten off.

• 8. Place minced meat on the prepared leaves and shape them into envelopes.
• 9. The cut cabbage rolls are weighed, fried on both sides, placed on a baking sheet or frying pan, greased, and fried.

10. Then the cabbage rolls are poured with sour cream sauce and placed in the oven for 30-45 minutes so that they are stewed and baked at the same time.

11. Heat up a metal lamb, place cabbage rolls in it, pour over them with the sauce in which they were baked.

Requirements for the design, serving and sale of the “Vegetable cabbage rolls” dish

Stuffed cabbage rolls are served in a metal ram, two pieces per serving, poured over the sauce in which they were baked, and sprinkled with herbs. Serving temperature 60-65°C, implementation time 2 hours

Quality indicators of the dish "Vegetable cabbage rolls"

Appearance: Stuffed cabbage rolls should be in the form of envelopes. Whole, unwrapped, covered in sauce.

Color: The surface of the cabbage rolls is light brown, the surface of the sauce is creamy. Consistency: cabbage - soft, minced meat - juicy.

Smell and taste: characteristic of stewed cabbage with the taste and aroma of sautéed vegetables.

Technology for preparing dishes from stuffed vegetables: vegetable cabbage rolls, stuffed peppers and zucchini

INSTRUCTION CARD

Material and technical equipment.

Equipment: PESM-4ShB, ShZhESM-2K, food warmer, VNTs-10,

production tables.

Inventory, tools, dishes: knives and cutting boards with

marked “OS”, “OV”, spatulas, hoe, chef’s fork, slotted spoon,

baking sheets, frying pans, stewpans, stovetop cauldrons, small cutlery

plates, gravy boats, trays, containers, pans, colander, portion

Raw materials: fresh white cabbage, bell pepper, zucchini, fresh

or dried mushrooms, carrots, onions, parsley, fresh

tomatoes, eggs, rice cereal, vegetable oil, cheese, sauce.

Sequence of technological operations.

Operation No. 1. Workplace organization.

Operation No. 2. Preparation of products.

Perform the following actions:

1) perform primary processing of all products included in the dishes: vegetable cabbage rolls; peppers, stuffed zucchini (sort out, wash, soak dried mushrooms in cold water);

2) set to cook:

· rice (until half cooked);

· hard boiled eggs);

3) prepare (while rice and eggs are cooking) vegetables for stuffing:

· remove the cabbage stalk;

· remove the seeds from the pepper (by cutting off the top);

· remove the skin of the zucchini (if it is rough), cut the zucchini into cylinders (height 3...5 cm), remove the seeds from the zucchini;

4) set the vegetables to boil in salted water, prepared for

stuffing, and mushrooms (until half cooked);

5) drain, cool and peel the eggs;

6) place the rice in a colander (allow the water to drain);

7) remove the boiled ones from the broth with a slotted spoon until half cooked

zucchini, peppers, cabbage (as the leaves are boiled),

cool, allowing the water to drain;

8) chop vegetables into strips (onions, carrots), finely chop

tomatoes, mushrooms, eggs, parsley;

9) sauté vegetables: onions and carrots together, and tomatoes

Separately, mushrooms are fried;

10) grate the cheese.

Operation No. 3 Preparation of minced meat for stuffing vegetables.

Combine boiled rice, sauteed vegetables (onions, carrots), finely chopped eggs, salt, ground black pepper; Divide the minced meat into 3 parts: one for stuffing zucchini, another for stuffing peppers (add sautéed tomatoes), the third for stuffing cabbage rolls, adding finely chopped parsley and fried mushrooms.

Operation No. 4.Preparation of semi-finished vegetable cabbage rolls.

1. disassemble the boiled cabbage into individual leaves,

2. beat off thickenings with a hoe

3. minced meat is placed on the broken leaves

4. wrap semi-finished products in the form of an envelope

5. Place on a tray and place in a refrigerator until heat treatment.

Operation No. 5.Preparation of semi-finished stuffed peppers,

zucchini.

Fill prepared zucchini and pepper with minced meat; Place on a tray and refrigerate until cooked.

Operation No. 6.Heat treatment of stuffed vegetables.

Fry semi-finished cabbage rolls in a frying pan on both sides until golden brown; Place each type of semi-finished stuffed vegetables separately on greased baking sheets. Zucchini is sprinkled with grated cheese, cabbage rolls and peppers are poured with sauce; put the stuffed vegetables in the oven to bake; zucchini is baked until half-cooked, cabbage rolls and peppers are baked until fully cooked; zucchini, baked until half cooked, pour sauce and bake until fully cooked;

Dishes of stuffed vegetables can be prepared and served with sauces: sour cream, sour cream with tomato, mushroom, etc.

Stuffed cabbage rolls can not only be baked, but also stewed.

Quality requirements.

Vegetable cabbage rolls. Appearance – cabbage rolls are poured with sauce and sprinkled

The consistency is soft, juicy, cabbage and minced meat should not crunch when chewed.

The color is ruddy on top; when cut, it corresponds to the color of the raw materials from which the minced meat is prepared.

Taste and smell – moderately salty, with the aroma of used vegetables and spices; The smell of steamed cabbage is not allowed.

Stuffed zucchini, peppers. Appearance – zucchini or pepper watered

sauce, sprinkled with herbs.

Consistency – soft, juicy.

Color – slightly ruddy on top; when cut, it corresponds to the color of the raw materials from which the minced meat is prepared.

The taste and smell are moderately salty, with the aroma of used vegetables and spices.

Submission rules.

When serving dishes made from stuffed vegetables, use dishes: a lamb, a portion dish or a small dinner plate.

The products are placed neatly in a ram, plate or portioned dish, 2...3 pieces each. per serving, pour the sauce on top in which the dish was stewed or baked.

Dishes of stuffed vegetables are served as independent dishes.

Implementation deadlines.

These dishes cannot be stored for a long time. Store stuffed vegetables on a steam table in a container with a closed lid and sell within no more than 2 hours.

Vegetable cabbage rolls: technology and recipe

Vegetable cabbage rolls are an amazingly tasty dish that is suitable for a Lenten table, baby food and will become the best friend of those who decide to lose weight. From this article you will learn interesting recipes, as well as the secrets of preparing vegetable cabbage rolls.

How are vegetable cabbage rolls prepared?

If you love the taste of classic cabbage rolls with meat, then you will probably like vegetable cabbage rolls. The technology for preparing this dish is practically no different from the traditional one. That is, you will need cabbage leaves and vegetable filling boiled until half cooked or processed in some other way. To diversify the taste of the dish, you can add rice, mushrooms or any other ingredients.

Stuffed cabbage rolls with vegetable filling

Summer is the most favorable season for preparing this dish. A lot of fresh vegetables are just asking to be served on our table straight from the garden. Therefore, read how you can prepare vegetable cabbage rolls, and also get down to business:

• Take six leaves of white cabbage, wash them and carefully cut off the thick veins.
• Boil 500 ml of water in a saucepan and boil the cabbage leaves until soft.
• Peel half a medium-sized zucchini and cut into small cubes.
• Wash and cut into strips five fresh champignons.
• Scald one large tomato with boiling water, remove the skin and chop it with a knife.
• Remove seeds from two sweet peppers of different colors and cut into cubes.
• Peel one medium carrot and grate it on a fine grater.
• Place a frying pan on the fire, pour vegetable oil into it, and then fry the zucchini in it. At the end, add pepper and carrots to it and simmer the vegetables together for five minutes.
• Place mushrooms, remaining vegetables, salt and ground pepper into the pan.
• After five minutes, remove the pan from the heat and transfer the filling to the cabbage leaves. Roll up the cabbage rolls and place them in a thick-bottomed pan.
• Dilute four tablespoons of tomato paste in cabbage broth and pour this mixture over the cabbage rolls.

Simmer the dish over low heat for half an hour, and when it is ready, serve with sour cream and fresh herbs.

Korean-style vegetable cabbage rolls

Here is a recipe for a low-calorie vegetable snack that will surprise your guests with its unusual taste and special aroma. How to cook marinated vegetable cabbage rolls? Read the recipe for this dish below:

• Take one forkful of white or Chinese cabbage and disassemble it into leaves. You can discard the outer shell, but place the inner part in a colander and pour boiling water over it.
• When the water has drained, transfer the leaves to a saucepan, salt each of them and put them in the refrigerator for two days.
• After the specified time has passed, you can start preparing cabbage rolls. To do this, remove the cabbage from the pan and drain the excess water.
• Peel three small carrots and grate them on a fine grater.
• Peel three heads of garlic (namely heads, not cloves) and chop with a knife.
• Rinse one bunch of dill under running water and chop with a knife.
• Place the prepared ingredients in a bowl, and then add coriander, red and black pepper. Mix vegetables and herbs thoroughly.
• Place a spoonful of filling on the edge of the cabbage leaf and wrap it up. If you want the rolls to be smaller, divide the base in half.
• Place the pieces in the pan tightly to each other.
• To prepare the brine, boil one liter of clean water in an enamel bowl, and at the end add three tablespoons of sugar and two salts. Boil the solution for a couple of minutes, add a tablespoon of vinegar and immediately remove the pan from the heat.
• Pour hot brine over the cabbage rolls, wait until they cool, and marinate in the refrigerator for a day.

Crispy cabbage rolls will surely please you and your guests.

Lazy cabbage rolls

This dish can be made from the simplest products that can be found in the refrigerator of any housewife. To prepare lazy vegetable cabbage rolls, you will need:

• Boil 100 grams of rice until half cooked.
• Grate one large carrot on a fine grater, chop finely white cabbage, and cut the champignons into slices.
• Fry vegetables with mushrooms in a frying pan with the addition of one spoon of tomato paste.
• Salt the cabbage and mash it with your hands until it releases juice. After that, mix it with rice and a couple of tablespoons of flour. If desired, add one chicken egg to them.
• Combine all the products, mix them, and then form the resulting minced meat into balls of the same size.
• Place the cabbage rolls in a fireproof bowl and place in a preheated oven.
• To prepare the sauce, peel one onion and a few cloves of garlic and cut into thin slices. Fry them in vegetable oil, add a couple of tablespoons of flour, tomato paste and dilute the ingredients with water. At the end, add salt, bay leaf and spices to taste.
• Remove the pan from the oven, pour the sauce over the cabbage rolls and place them back in the oven.

When the dish is ready, your kitchen will be filled with an incredible aroma. Serve the vegetable cabbage rolls while they are still hot.

Stuffed cabbage rolls in Chinese cabbage

If you are fasting, then use our recipe and prepare a vegetable dish that can compete with any meat dish. How to make vegetable cabbage rolls? A recipe with a photo will help you with this:

Lenten cabbage rolls

This dish can be served not only as a main dish, but also as a side dish or hot appetizer. How to cook vegetable cabbage rolls:

Stuffed cabbage rolls with mushrooms

As you may have noticed, preparing vegetable cabbage rolls is not difficult. So try another simple recipe:

• Boil a small head of young cabbage in salted water and separate into leaves.
• Peel two onions and two medium carrots, then chop with a knife and fry in a frying pan.
• Boil 100 grams of rice until tender, and then rinse in cold water.
• Fry 400 grams of chopped mushrooms in vegetable oil and then transfer to a bowl.
• To prepare the sauce, fry finely chopped onion and diced tomatoes in the same pan. Add 250 grams of sour cream to the vegetables.
• Form cabbage rolls from the leaves and filling, place them on a baking sheet and cover with sour cream sauce. Cover the pan with foil and bake in a preheated oven until done.

When the cabbage rolls are browned, remove them from the oven, place them on plates and serve, pouring the sauce over them.

Stuffed cabbage rolls in a slow cooker

To prepare a tasty and healthy dish, you will need:

• Process a small forkful of young cabbage.
• Prepare minced meat from boiled rice, vegetables fried in vegetable oil (carrots, onions, bell peppers and eggplants), spoons of tomato paste, salt and spices to taste.
• Form the cabbage rolls, place them in the multicooker bowl and fry on both sides.
• Turn the appliance into the “Stew” mode, pour the cabbage rolls with tomato or sour cream sauce diluted with water and cook for 40 minutes.

Serve this light vegetable dish hot.

Conclusion

We hope that vegetable cabbage rolls will become your favorite dish and will appear on the dinner table more often. Study the recipes collected in our article and surprise your loved ones with new tastes.

More information

Stuffed cabbage rolls have a golden brown crust. The consistency is soft, the sauce is not allowed to dry out. The color is light brown. Shelf life is no more than 2 hours.

Technical and technological map

Name of dish: cabbage rolls with meat and rice

Scope of application: this card applies to the dish “cabbage rolls with meat and rice”

Requirements for the quality of raw materials: food raw materials, food products and manufactured products used to prepare this dish must comply with the requirements of regulatory documents (GOSTs, OSTs, TU) and have a certificate of conformity and a quality certificate.

Consumption form and preparation technology

Security Quality Indicators

Requirements for dish design, sales and storage: when serving, put 2 cabbage rolls in a lamb or on a plate heated to 40 o C. per serving, pour over the sauce in which it was cooked, sprinkle with chopped herbs. Shelf life is no more than 2 hours.