Everyone knows what cabbage rolls are. After all, they are prepared everywhere here. For cooking, minced meat and cabbage are used, and the cabbage can be either fresh cabbage or pickled or pickled. There are also recipes with Chinese and Savoy cabbage.

In one of the recipes I already mentioned where such an interesting name came from, but I’ll remind you here too. There is a common belief that a dish with this name appeared under the influence of French cuisine. It was prepared from pigeons, which were roasted whole. But later they began to serve “false pigeons,” where minced meat was wrapped in cabbage leaves. Then such an affectionate name for the dish appeared - cabbage rolls.

However, this dish is prepared not only here. So, it is very popular in the Balkan countries. Having a different name - sarmale, the dish is essentially the same. However, dolma is also prepared, or in the Balkan countries - sarma, where the dish is prepared from grape leaves in which a rice-based filling is wrapped, which may contain boiled minced meat.

There are recipes that can use the leaves of plantain, sorrel, rhubarb, beets or chard (a subspecies of beets). Basically, you can use any edible leaves that are large enough to wrap some kind of filling.

I already have two recipes on my blog that make them very tasty and tender. This is another recipe where they are prepared with. But in my pile of recipes I have more delicious items, which I decided to combine into one article for your convenience.

In addition, here you will find, in addition to traditional recipes, also recipes for sarmale from the Balkan countries and sarma, otherwise cabbage rolls made from grape leaves.

Recently, this dish has been often prepared from Chinese cabbage. Its leaves are soft, tender, and have a pleasant white-green color, and therefore the products also turn out to be very tender and always tasty. And beautiful to boot.

We will need:

• Chinese cabbage - large fork
• minced meat - 500 gr
• boiled rice - 1 cup
• onion - 1 - 2 pcs
• meat broth - 1 cup
• sour cream - 2 - 3 tbsp. spoons
• salt, pepper - to taste

Preparation:

1. Separate a head of cabbage into individual leaves. Boil water in a saucepan, salt it and put the leaves in the water for 2 - 3 minutes until they become a little soft. Then pour cold water over them and let them sit for a while until the water drains. Then dry the leaves with paper towels.

It will be easier to wrap the minced meat in such leaves. And the products themselves will turn out small and neat.

2. When the leaves have cooled a little, they need to cut off the thick, rough vein at the base of the leaf.

3. Prepare the filling. To do this, finely chop the onion, mix it with minced meat, salt and pepper. If the minced meat is meat, then add 2 - 4 tablespoons of boiled water, it will become more tender and tasty. Also, don’t forget to add boiled and cooled rice. Stir the minced meat thoroughly until smooth.

However, you can use any minced meat - chicken, fish, turkey. With any of them the cabbage rolls turn out delicious.

4. Place the finished minced meat on the wide green part of the sheet; 1 tablespoon of filling per sheet will be enough.

5. Roll the sheet, first wrapping it on the long side, equally on both sides. And then roll it into a neat roll.

You get large and small cabbage rolls, of course in relation to each other. Children especially like such small products; they eat them with pleasure.

6. Place the finished products in a heat-resistant form and pour in broth mixed with sour cream, which you must remember to add salt to taste. You can also add ground black pepper.

If there is no meat broth, then you can add any vegetable broth, or just boiled water mixed with sour cream.

7. Preheat the oven to 180 degrees. Cover the pan with foil and place it in the oven for 40-45 minutes.

8. Take out the finished products and let them stand for a while under a foil cover. Let the dish rest a little.

9. Then serve, placing on portion plates and pouring over the sauce.

10, Eat with pleasure!

This is the simplest recipe, and it is easy and simple to prepare. Now we will look at other recipes. which are also easy to prepare. Using them as a guide, you can change this recipe by adding carrots or tomatoes to either the minced meat or the sauce. Or add mushrooms to the filling, which will also be very tasty!

Fresh cabbage rolls with minced beef

Stuffed cabbage rolls can be either boiled in water or baked in the oven. We will prepare this recipe by baking them in the oven.

We will need:

• fresh cabbage - head 1.5 kg
• minced beef - 450 gr
• vegetable or chicken broth - 400 ml
• canned or fresh tomatoes - 400 gr
• soy sauce - 1 tbsp. spoon
• salt, pepper - to taste
• spices - to taste and desire

Preparation:

The tastiest cabbage rolls are made from fresh young cabbage. Therefore, I try to cook this dish more often in the spring or early summer. If you prepare the dish in the fall or winter, take into account the fact that the cabbage will be somewhat harsh and you should increase the time for boiling it and preparing the dish as a whole.

The recipe is given for young cabbage. Remove the top leaves from it and wash the forks if necessary.

1. Pour water into a large saucepan and let it boil. Add salt to taste. Carefully, so as not to burn yourself, lower the whole cabbage into it, let the water boil again and boil for 5 minutes. Then carefully remove, let the water drain and cool slightly.

2. Place the forks in the freezer and let cool completely. Then remove the cabbage and cut out the stalk.

3. Place the cabbage in boiling water again for 5 - 7 minutes, count the time after boiling.

Or you can disassemble the leaves in a simpler way.

4. Mix the minced meat with salt and pepper; if desired, you can add your favorite spices to it. Ground coriander, cumin, paprika, dry herbs - oregano, rosemary, thyme would be good.

5. Separate the cabbage into leaves. Cut off the rough, thick vein in the middle. If the sheet is still thick in the middle, lightly tap it with a hammer through cling film.

6. Place 1.5 full spoons of minced meat on each sheet and roll it into an envelope. To be sure, sometimes they fasten the ends with toothpicks. But I don’t do this, everything is holding up just fine.

7. Now let's start preparing the sauce. To do this, we take tomatoes, from me. In summer you can use fresh tomatoes, but it is important that they are juicy and ripe. If such tomatoes have not yet ripened, then home supplies come to the rescue.

If there are no such tomatoes, then peeled tomatoes in their own juice are also on sale, sold in jars. Yes, I haven’t yet said that you need to peel the tomatoes. If these are fresh tomatoes, then you need to make a cross-shaped cut on them and scald them with boiling water, then keep them in hot water for 3 - 4 minutes. Then pour water over them, so the skin will be very easy to remove.

Canned tomatoes come without skin, and if there is any, it must also be removed. Usually, it can be removed quite easily without any preliminary procedure.

8. When you have dealt with the tomatoes and removed the skin, they need to be cut into small cubes.

9. Then mix the tomatoes, broth and soy sauce, add a little salt and pepper.

10. Place the finished cabbage rolls in a heat-resistant form prepared in advance and greased with vegetable oil, seam side down so that they do not unroll.

11. Pour the prepared sauce over everything.

12. Place in an oven preheated to 180 degrees. Simmer for 1 hour.

13. Serve the finished cabbage rolls in portions on a shallow plate, pour over the sauce, sprinkle with chopped herbs and garnish with sour cream if desired.

14. Eat with pleasure!

Here is another recipe with tomato juice, but in addition to meat, we will use rice and mushrooms.

With meat, rice and mushrooms in tomato juice

We will need:

• white cabbage - 1 fork 1.5 kg
• minced meat - 500 gr
• rice - 200 gr
• mushrooms (champignons) – 100 gr
• onion - 2 pcs
• carrots - 1 pc.
• tomato juice with pulp - 1 liter
• vegetable oil
• salt, pepper - to taste
• sour cream, fresh herbs - for serving

Preparation:

1. Remove the top leaves from the head of cabbage and rinse as necessary.

2. Pour water into a large saucepan and let it boil, add salt and put the cabbage in it for 5 - 7 minutes. Then remove the forks, let the water drain and cool slightly. Then take it apart into leaves. There are two ways to do this. Either cut off the stalk immediately, or cut off each leaf at the base and then remove them one by one.

In both cases, you should cut off the thickening in the middle of the sheet.

3. Boil the rice until half cooked in salted water - 8 minutes.

4. Wash the mushrooms and chop finely. If you have homemade frozen mushrooms, it is better to use them. Then the cabbage rolls will have a forest aroma.

5. Cut the onion into small cubes. The smaller the better.

6. Fry the onion in oil until slightly golden. Add chopped mushrooms and fry for another 3 minutes, stirring with a spatula.

7. Then turn the carrots cut into small cubes. Fry it with onions and mushrooms for another 3 minutes. Don't forget to stir so the vegetables don't burn.

8. Allow the vegetables to cool slightly, then mix them with minced meat and boiled rice. Mix thoroughly, adding salt and pepper to taste.

9. Place the cabbage leaf on the table, put 1.5 - 2 tablespoons of minced meat in it and carefully roll it up into an envelope. If the leaves are small enough, you can use two leaves at a time.

10. Place the cabbage rolls in a heat-resistant baking dish, seam side down, and pour tomato juice over them.

11. Place in an oven preheated to 180 degrees for 45-50 minutes and simmer until done. You can check readiness by taking out the mold and unwrapping one cabbage roll. The minced meat and rice must be completely cooked.

12. Serve with sour cream and fresh chopped herbs.

13. Eat with pleasure!

With boiled meat and rice in the oven

We will need:

• white cabbage – 500 gr
• boiled meat - 300 gr
• lard - 60 gr
• rice - 100 gr
• onion - 2 pcs
• white wheat bread - 1 piece
• meat broth - 2 cups
• salt, red and black ground pepper
• sour cream, fresh herbs for serving - optional

Preparation:

1. Remove leaves from a large head of cabbage using one of the following methods. If you remove them from raw cabbage, they should be immersed in boiling water for 3 - 4 minutes. Then take it out, let the water drain and cool. Cut off the rough vein in the middle of the sheet to make it easier to wrap.

2. Place the leaves on the table and sprinkle them with salt and ground red pepper. Dose the amount of pepper yourself, it all depends on how much you like spicy dishes. If you are cooking for children, then you can skip the pepper.

3. For the recipe, you can use either boiled or stewed meat, whatever you have, or which is easier to prepare. It can be anything, you can use lamb, beef, pork, or a mixture of different meats. It must be passed through a meat grinder.

4. Pour a small amount of salted water over the rice and boil it until half cooked, about 8 minutes.

5. Chop the onion into smaller pieces and fry along with pieces of chopped lard.

6. Soak the bread in cold broth, then squeeze and crumble.

7. Mix meat, onion fried with lard, and bread crumb. Add salt and ground black pepper to taste. Mix everything thoroughly until smooth.

8. Place about 1.5 tablespoons of minced meat into each cabbage leaf. Fold them into an envelope and place in a heatproof baking dish.

9. Pour in broth. If there is no meat broth, you can add vegetable or chicken broth.

10. Place in an oven preheated to 180 degrees. Bake until done for 40-45 minutes.

11. Serve sprinkled with chopped herbs or simply decorate the dish with it. If desired, top with sour cream.

12. Eat with pleasure!

From sauerkraut

Stuffed cabbage rolls can be prepared not only from fresh cabbage, but also from sauerkraut. To do this, when fermenting cabbage, place whole cabbage leaves on the bottom, in the middle of the pan. They will ferment and can be used in cooking.

Even earlier, my grandmother salted small heads of cabbage whole, placing them in the middle of the pan. And then such a head of cabbage was used when preparing the dish.

By the way, it is incredibly tasty and simply seasoned with butter.

We will need:

• a small head of sauerkraut, or leaves
• minced beef - 400 - 500 gr
• onions - 6 pcs
• rice - 0.5 cups
• meat broth - 2 cups
• sour cream - 1 glass
• ghee - 1 - 2 tbsp. spoons
• salt, pepper - to taste

Preparation:

1. Wash the rice and boil it for 10 minutes until half cooked in salted water.

2. Finely chop 3 onions, or grind in a meat grinder through a large wire rack.

3. Prepare the filling. To do this, mix minced meat, chopped onion, boiled rice, salt and pepper, add 3 - 4 tablespoons of boiled water. Then mix everything thoroughly until smooth.

4. Prepare sauerkraut leaves. If the thickenings on them are not removed, then they need to be cut off. Then place the minced meat on them and roll them into an envelope.

5. Peel the remaining 3 onions and cut into small cubes. Fry it in oil.

6. Place the cabbage rolls in a deep frying pan or small cauldron. Sprinkle with fried onions and pour in meat broth. You can also use vegetable broth. It will be delicious too.

7. Bring to a boil. Reduce the heat until it is only slightly gurgling; active boiling is not advisable. Then close the lid and simmer for at least an hour until done.

After an hour, take a sample, both cabbage and meat should be ready.

8. When ready, open the lid and pour sour cream over everything. Let it boil and turn it off immediately. Then let it sit for a while to allow the dish to infuse.

9. Serve with sour cream sauce from the pan and garnish with herbs.

These cabbage rolls are very tasty on the second day. They are saturated with all their juices and gain strength. Therefore, prepare them with a reserve so that you can try them on the second day too.

Beef cabbage rolls in German style

In Germany they also prepare this dish, and their minced meat can be wrapped not only in white cabbage leaves. Savoy cabbage can be used for this. Well, this is true, for example, you can cook this German dish with cabbage, which is familiar to us.

We will need:

• minced beef - 500 gr
• cabbage forks - 1.5 kg (white or savoy)
• water - 0.5 cups
• grated nutmeg - a pinch
• ground black pepper - 0.5 teaspoon
• ghee - 100 g (or vegetable or butter)
• flour - 1 tbsp. spoon
• salt to taste
• spices - to taste and desire
• fresh herbs - for serving

It happens that boiled potatoes are served as a side dish. Therefore, take this into account. And if you want to feed your loved ones German-style cabbage rolls, boil the potatoes.

Preparation:

1. Cut the cabbage leaves and boil in salted water until half cooked, then drain in a colander to drain excess water. Then beat off or cut off the thickened parts of the leaves.

2. Pour water into the prepared minced meat, season with salt and pepper and mix thoroughly until smooth.

Water in the minced meat is needed to make the filling less dense and more tender and juicy. You should almost always add a little water to ground beef.

3. Place the leaves on the table and lightly sprinkle them with chopped nutmeg for taste and aroma.

4. Place a sausage-shaped filling on each sheet and wrap it in an envelope.

5. Fry the cabbage rolls in ghee or vegetable oil on all sides until light golden brown.

6. Then place tightly in a frying pan with high sides, or in a heat-resistant baking dish. Fill halfway with hot water. Add salt to taste.

7. Preheat the oven to 180 degrees.

8. Cover the mold with a lid, and if the mold does not have a lid, wrap tightly with foil.

9. Simmer in the oven for 45 - 50 minutes until fully cooked.

10. Place the finished cabbage rolls out of the mold, and lightly thicken the remaining sauce with flour and season with spices to taste.

11. Serve with prepared sauce, garnished with herbs.

12. Eat with pleasure!

If desired, serve with pre-boiled potatoes.

Romanian sarmale with pork and smoked meats

A very interesting recipe for cabbage rolls, which are prepared in Romania. So let's see how to prepare them.

We will need:

• white cabbage - forks
• sauerkraut – 400 gr
• minced pork - 500 g
• smoked pork ribs – 250 gr
• meat or vegetable broth - 500 ml
• rice - 1 cup
• vegetable oil
• salt, pepper - to taste
• ground red pepper

Preparation:

1. Bring water to a boil in a large saucepan; you will need a little less than half the saucepan. Place cabbage forks into boiling salted water and cook for 10 minutes. After half the allotted time, turn the head of cabbage over to the other side.

2. Turn off the water and let the cabbage soak in boiling water for another 10 minutes. Then remove the head of cabbage from the water and let the water drain and cool.

3. Disassemble the head of cabbage into leaves and cut off the thickenings at the base of the leaf, or lightly beat them with a hammer, covering them with cling film.

4. Cut the onion into small cubes and fry in oil until golden brown.

5. Add the minced meat and fry it with the onion until the color changes, breaking up the lumps with a spatula. Add a glass of hot water, salt and pepper.

6. Then add the rice, stir and cook everything together until all the liquid is absorbed, that is, about 10 minutes. During this time, the rice will reach a state of half-cookedness.

7. Cool the resulting filling slightly, place it on a cabbage leaf and roll it into an envelope.

8. Trim the meat from the smoked pork ribs and cut it into small pieces. Stir in sauerkraut. Or don’t stir, but simply prepare sauerkraut for adding to the dish.

9. Place in a baking dish in layers - a layer of sauerkraut with meat from the ribs, then a layer of cabbage rolls, and again a layer of sauerkraut with meat.

10. Bring the broth to a boil and pour it into the mold.

11. Bake in an oven preheated to 180 degrees for 2 hours.

12. Sarmale is usually served with mamaliga - corn porridge.

Any meat can be used as smoked meats - ham, bacon and even smoked lard.

Stuffed cabbage rolls with meat and rice in a frying pan

We will need:

• minced pork - 500 g
• onions - 2 pcs (large)
• rice - a handful
• cabbage - small fork
• white bread - piece
• milk - 0.5 cups
• tomato paste - 2 tbsp. spoons
• vegetable oil
• salt and ground black pepper - to taste
• green onions

Preparation:

1. Cut the crusts off the bread and soak it in milk. When the bread swells, squeeze it slightly and chop it.

2. Cut the onion into very small cubes. Mix it with minced meat, bread, washed rice, salt and pepper. Mix everything thoroughly until smooth.

3. Remove the leaves from the cabbage and place them in boiling water for 5 minutes. If the head of cabbage is dense and the leaves cannot be removed, then the entire head of cabbage should be placed in boiling water. Boil it for 10 minutes, and if the cabbage is very dense and the leaves are hard, then leave it in boiling water for another 10 minutes.

Remove tough veins from leaves.

4. Place minced meat on cabbage leaves and wrap in an envelope.

5. Heat a little oil in a deep frying pan or small cauldron and fry the tomato paste in it for 2 minutes.

6. Place cabbage rolls in dense rows and fill them completely with boiling water.

7. Bring to a boil, add salt to taste and cook under the lid until fully cooked for 40 - 50 minutes. During this time, both cabbage and minced meat should be ready.

However, as a rule, if the cabbage is already ready, then the minced meat is also ready.

8. Serve sprinkled with green onions or chopped fresh herbs.

9. Eat with pleasure!

Here's another recipe. This is how cabbage rolls are prepared in Moldova, and they are made from fresh or canned grape leaves. Although you can cook them with cabbage.

Moldavian style sarma with meat and corn grits

As already mentioned, these cabbage rolls are prepared from grape leaves. Buying them nowadays is not difficult. Canned leaves are sold in special departments that sell pickled ginger, various Korean salads and pickles. Or in similar departments on the market.

However, if you were unable to buy such leaves, then cook from regular cabbage.

We will need:

• grape leaves - 30 pcs.
• meat or vegetable broth - 1.5 - 2 cups
• sour cream - 0.5 cups

For filling:

• pork meat - 300 gr
• corn grits - 3 tbsp. spoons
• onion - 2 pcs
• carrots - 1 pc.
• parsley root - 1 pc.
• tomato - 4 pcs
• ghee - 2 tbsp. spoons
• salt, pepper - to taste
• fresh herbs

Preparation:

1. When preparing dishes from corn grits, it should be pre-soaked. Typically the soaking time is at least 3 - 4 hours. Or the cereal is soaked overnight.

To soak, you just need to pour boiled water at room temperature over the cereal and let it sit for the required time. Then drain the water.

2. Boil corn grits until half cooked in salted water for about 15 minutes. If there is any water left in the porridge, drain it and let the porridge cool.

3. Cut the onion into small cubes and sauté in ghee or butter.

4. Add finely diced carrots and parsley root. You can also cut them into small strips. Fry along with the onion, stirring occasionally for 5 minutes. Then remove from heat and let cool.

5. Grind the meat through a meat grinder through a large grill, or cut into very small cubes. Salt and pepper.

6. Make a cross-shaped cut on the tomatoes, scald them with boiling water, hold in hot water for 3 - 4 minutes. Then rinse with cold water and remove the skin. Cut into small cubes.

7. Mix fried vegetables, boiled cereal and meat. Add chopped tomatoes and chopped herbs; 2 - 3 tablespoons of already chopped herbs will be enough. Mix the filling.

8. If young grape leaves are used, they should be scalded. Then cut off the petioles along with the thickening of the veins at the very base of the leaf.

If you use canned grape leaves, you no longer need to scald them. And the existing thickenings must be cut off.

9. Place a little minced meat on each sheet and wrap it in small envelopes.

10. Place the cabbage rolls in dense rows in a saucepan, cover with the remaining leaves on top.

11. Pour in meat broth and bring to a boil. Then reduce the heat and simmer with the lid closed until cooked for 45 - 50 minutes.

12. When serving, pour sour cream over the cabbage rolls. Enjoy eating!

Sarma with meat and rice in grape leaves

Here is another recipe for cabbage rolls made from grape leaves.

We will need:

• minced lamb - 0.5 kg
• onion - 2 pcs
• long grain rice - 0.5 cups
• grape leaves - 30 pcs.
• salt - to taste
• ground red and black pepper - to taste
• dill and cilantro - a small bunch
• sour cream - for serving

Preparation:

1. Rinse the rice and soak in salted water at room temperature for 1 hour.

2. Then boil it until half cooked for 10 minutes. Then rinse it with hot water and let it cool.

3. Peel the onion and cut into small cubes. Finely chop the dill and cilantro. If you don't like the smell of cilantro, replace it with parsley.

4. Place cooled rice, chopped onions and chopped herbs into the minced meat. Add salt and pepper to taste and mix everything thoroughly, adding 5-6 tablespoons of cold boiled water. This will allow the minced meat to become more juicy and tender.

5. If fresh grape leaves are used, they must be doused with boiling water. If the leaves are canned, then boiling water is no longer needed. On both leaves, cut off the thickenings at the base of the leaf and cut off the cuttings.

6. Place a heaping tablespoon of minced meat on the prepared leaves and roll it up into an envelope.

7. Prepare a thick-walled mold, line the bottom with grape leaves. Then lay out the sarma tightly and cover everything with leaves on top.

8. Pour hot water over the sarma so that it completely covers the top layer. Put on fire, bring to a boil. Cover with a lid and cook for 1 hour until the dish is ready.

9. You can serve sarma with sour cream.

We looked at how to cook cabbage rolls with meat. In one of the previous articles, I gave. Here is a recipe with minced fish.

Stuffed cabbage rolls with fish in white wine sauce

Stuffed cabbage rolls are prepared with only one fish, and mushrooms, buckwheat or traditional rice are also added to the filling. Today we will add eggs to the filling and prepare white wine sauce. The recipe is very tasty, be sure to take note of it.

We will need:

• fish fillet without skin and bones - 500 g
• cabbage forks - 1 - 1.5 kg
• egg - 3 pcs
• sour cream - 600 gr
• cream - 2 - 3 tbsp. spoons
• butter - 2 tbsp. spoons
• fish broth - 500 ml
• dry white wine – 200 ml
• salt, pepper - to taste

For garnish - boiled rice or potatoes.

Preparation:

1. Grind the fish in a food processor. Add salt and pepper.

2. Divide the eggs into yolks and whites. We will need all the whites and two yolks. Add whites to minced fish. Gradually pour in the cream, while stirring the minced meat continuously to obtain a homogeneous mass.

3. Separate the leaves from the cabbage using one of the following methods, either by cutting out the stalk and removing the leaves. Or by dipping the entire head of cabbage into boiling salted water and boiling it for 10 minutes.

4. Place 1 - 1.5 tbsp on each sheet. spoons of minced meat and wrap the rolls in the form of elongated envelopes.

5. Grease a frying pan with oil and place the cabbage rolls in it, seam side down. Pour in the broth, salting it to taste, and wine, cook for 20 minutes with the lid closed. Then remove from heat and cover with towels. It is important that the cabbage rolls are kept warm.

6. Prepare the sauce. To do this, drain the liquid from the cabbage rolls and strain it through cheesecloth if necessary. Then add sour cream and cook over low heat until thickened. Then let it cool.

7. Beat two egg yolks, add a little cooled sauce and mix until smooth. Then combine with the whole sauce, whisking lightly.

8. Heat the sauce slightly, but do not bring it to a boil. Taste the salt and add it and ground black pepper if necessary.

9. Serve cabbage rolls with sauce. Serve boiled rice or potatoes as a side dish.

10. Eat with pleasure.

Recipe with stuffed vegetables and egg

Not all cabbage rolls can be cooked with meat fillings. Sometimes for relief, or during fasting, or just for vegetarians, you can prepare a lenten dish. And here is one of such delicious recipes.

We will need:

• white cabbage – 250 gr
• carrots - 2 pcs.
• parsley root - 1/2 pcs
• onion - 1 small head
• turnip - 1 piece
• boiled egg - 1 pc.
• butter - 2 tbsp. spoons
• sour cream - 4 tbsp. spoons
• milk - optional
• salt, pepper - to taste
• fresh herbs - for serving

Preparation:

1. Remove the top leaves from the cabbage and simmer them in hot salted water. Calculate approximately how many leaves you will need for the amount of filling you will prepare.

Stuffed cabbage rolls turn out to be very tasty and tender if you simmer the leaves in hot milk.

From each leaf, cut off the rough vein in the form of a thickening at the base of the leaf. If the cabbage is old and the cabbage leaf still remains thick at the cut site, you can lightly beat it with a hammer through cling film so as not to damage the fibers.

2. Cut the onion into small cubes and fry in butter until slightly golden brown.

3. Add carrots and parsley root cut into small cubes or strips and fry for 5 minutes.

4. Chop the hard-boiled egg into small cubes. Mix with cooled vegetables. Add finely chopped turnips. Add salt and pepper to taste.

5. Stuff cabbage leaves with a mixture of vegetables and eggs. You can roll them in the form of an envelope or a thinner “tube” to diversify the usual look.

6. Place in a baking dish. Pour the remaining milk from boiling the cabbage leaves in it, if you used it. If you soaked the leaves in water, add a glass or one and a half of water.

7. Place sour cream on top.

8. Preheat the oven to 180 degrees. Stew the cabbage rolls in the oven until the cabbage is ready. The time depends on whether your cabbage is young or old. For young cabbage, 30-35 minutes of stewing is enough. For old cabbage, the time can increase to an hour.

9. Serve with the resulting sauce made from sour cream and milk or water. Garnish with a sprig of herbs or chop them and sprinkle on top.

And in conclusion, I want to offer another recipe, which differs in that it is cooked not in the oven or in a frying pan, but in the microwave. Since we have already moved on to Lenten cabbage rolls, we will finish with them. Although, if desired, they can be cooked with meat.

Stuffed cabbage rolls in the microwave

We will need:

• cabbage leaves - 10 pcs
• boiled rice - 250 g
• vegetable broth - 1 cup
• onion - 1 pc.
• tomatoes - 3 pcs.
• oatmeal - 0.5 cups
• boiled egg - 1 pc.
• salt, pepper - to taste

Preparation:

1. Place the cabbage leaves in a microwave-safe dish, pour in a glass of boiling water and place it in the microwave for 5 minutes, turning it on at full power.

2. Cut the onion into small cubes. Peel the tomatoes by pouring boiling water over them and then rinsing with cold water. Then cut into small cubes.

3. Prepare vegetarian minced meat. To do this, mix rice with cereal. Add chopped tomatoes and onions, salt and pepper to taste.

4. Beat the egg with a fork and stir into the minced meat. Mix everything until smooth.

5. Place the filling in the cabbage leaves that have cooled by then. Don’t forget to cut off the rough, hard veins from them, otherwise it will be difficult to wrap the cabbage rolls, and they will turn out large and ugly.

6. Place the finished products in a microwave-safe dish, pour in the broth. Cover with a lid and cook by placing in the microwave for 15 minutes at maximum power.

7. Serve with sour cream or ketchup and fresh herbs. Enjoy eating!

That's probably all for today based on recipes. The result is a good selection from which you can choose a recipe for every taste.

Several ways to wrap cabbage rolls

I would like to dwell in more detail on the fact that there are several ways to wrap cabbage rolls. In order not to explain in words how this is done, I suggest watching a short video on this topic.

However, they can be rolled into even longer rolls and can also be rolled into rolls with open edges.

By the way, the products can be made in advance and put in the freezer. And when you don’t have time to bother with lunch or dinner, you can take them out, defrost them a little and cook them very quickly. But many people probably do this!

Now, perhaps that’s it for sure. I think that today’s article will help you prepare delicious cabbage rolls using simple recipes. And those who already have their own recipes may find something new and useful for themselves in today’s selection.

All that remains is to say: “Prepare cabbage rolls!” This is a very tasty and healthy dish! Cook in different ways and eat for health!

Bon appetit!

Stuffed cabbage rolls are considered a traditional Ukrainian dish, although their analogues can be found in almost any national cuisine. There is historical evidence proving that cabbage leaves were used as a “wrapper” for minced meat as far back as Ancient Greece. Since then, the recipe has not changed much: it is still the same white cabbage, the same minced meat and the same stewing technology.

Today you can find a lot of options for preparing cabbage rolls - using Savoy and Chinese cabbage, with mushrooms and buckwheat, in the oven and with pre-frying in a frying pan. To move to the “advanced” level and allow yourself culinary experiments, it’s worth figuring out how to cook cabbage rolls in the classic version. And the classic version is cabbage rolls with meat and rice in cabbage.

On this page you will read about:

To make it easier to understand, here is a step-by-step recipe for cabbage rolls with photos.

Ingredients

To prepare cabbage rolls you will need:

• 2 medium sized cabbages;
• 1 kg of meat (pork, beef, chicken or a combination of them);
• 1 cup rice;
• 2-3 medium sized carrots;
• 2 large 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– the task is not the easiest. The head of cabbage should be dense, but not hard, otherwise you will not be able to separate the leaves from each other. The size is medium, from a small head you will get a minimum amount of cabbage rolls, large heads of cabbage are also not suitable, from them you can make cabbage rolls the size of a sole.

At markets in vegetable aisles they sometimes sell cabbage leaves by weight - just suitable for making cabbage rolls from them. Very comfortably. Alas, such a miracle does not happen very often, so there is only one way out: decide on suitable heads of cabbage and work with what you have.

Cabbage leaves for cabbage rolls

So, choose cabbage, wash the head of cabbage, and remove the top hard leaves.

Boil water in a large saucepan. Prick a head of 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 head of cabbage from the water and remove the top few leaves. As soon as you feel that the leaves are not “moving” freely, stop, otherwise you will simply tear them.

If necessary, trim off the thick areas that are located at the base of the cabbage leaf.

We repeat the procedure for the next layer of leaves and the next head of cabbage - we do this until we can remove even, medium-sized leaves.

Minced meat for classic cabbage rolls

Meat for cabbage rolls wash, trim off excess fat and films.

Grind in a meat grinder. To save time, you can buy ready-made minced meat if you practice preparing homemade dishes from store-bought semi-finished products.

Boil the rice until half cooked. If you take fully cooked rice, after stewing it will turn into a porridge-like mass. Uncooked rice will “take away” the maximum juice from the meat, as a result of which it will become dry and tough.

Place rice in a bowl with minced meat.
It is worth understanding that the amount “1 glass” indicated in the list of ingredients for preparing cabbage rolls is quite arbitrary. You can take a little more or a little less rice depending on what filling you like in your 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 a more substantial, “brutal” 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 add juiciness to cabbage rolls, so do not reduce their quantity. However, it will provide the filling with some sweetness - if this flavor note seems unnecessary to you, use less carrots.

Peel the onion and cut into small cubes.
Half rings or even rings are also quite appropriate. The main thing is that the appearance of the filling does not interfere with your aesthetic perception of the food.

Pour a small amount of vegetable oil into a heated frying pan, 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 stuffing for 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.

Modeling cabbage rolls

Place the boiled and prepared cabbage leaf with the base facing you, put a small amount of minced meat inside.

We roll it up into a tube and hide the edges inside.

Ready. Beautiful?

Cooking cabbage rolls in a saucepan

Place the cabbage rolls in a large saucepan with a thick bottom, trying to place them as tightly as possible. Another rule is that they must be placed 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 pan 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 and the filling should be ready.

Serve with sour cream or any sauce based on it. Bon appetit!

And more about cooking cabbage rolls

Stuffed cabbage rolls can very well become a work of art if you approach their preparation with soul. When mixing ingredients for minced meat, try to put maximum diligence into this simple process - and, oddly enough, then the filling will be especially tasty. When rolling cabbage, make sure that everything is smooth and neat - and then the appearance will bring special visual satisfaction, which will directly enhance the pleasure received from the cabbage rolls themselves. Serve food on beautiful dishes - and the simplest dish will become festive.

By the way, in the western regions of Ukraine, this simple dish is still used to test a girl’s readiness for family life: it is believed that if a young woman does not know how to make cabbage rolls the size of her little finger, if she cannot quickly prepare a huge tub of meat wrapped in cabbage leaves minced meat, if her cabbage rolls unfold during the stewing process or, even worse, fall apart, she will not see a good groom like snowdrops in January. Cook with pleasure, and may your cabbage rolls always be perfectly delicious!

Stuffed cabbage rolls in cabbage leaves are present in the culinary traditions of Eastern Europe, the Balkans and Asia. The first mention of cabbage rolls dates back to 2000 BC. in Jewish cooking.

This time-consuming dish can be simplified by making a lazy version of cabbage rolls. Stuffed cabbage rolls in cabbage leaves can be baked in the oven, stewed in a frying pan, in the microwave or in a slow cooker. This hearty and tasty dish does not need a side dish and is suitable for a family lunch or dinner.

Classic recipe for stuffed cabbage rolls in cabbage leaves

To obtain a tasty result, it is important to follow all stages of preparation. A step-by-step recipe for a dish will not require much expense, because the simplest products are used.

Ingredients:

• cabbage – 1 head;
• rice – 0.5 cups;
• beef – 300 gr.;
• pork – 200 gr.;
• onions – 1-2 pcs.;
• carrot – 1 pc.;
• greens - 1 bunch.
• salt;
• tomato paste, sour cream.

Preparation:

1. A large and dense head of cabbage must be peeled from the top leaves, the stalk cut out and placed in a large container with boiling water.
2. The leaves that have become elastic need to be removed and continue to blanch the cabbage until you get the required number of stuffings for cabbage rolls.
3. You can make minced meat yourself, or you can buy it in the store from a mixture of pork and beef.
4. Salt it and add spices.
5. Fry the chopped onion with a small amount of vegetable oil, add the grated carrot a minute before readiness.
6. Chop the parsley and, together with the frying, mix with the minced meat. You can add a spoonful of tomato paste.
7. Boil the rice until half cooked in salted water and add to the filling.
8. All ingredients must be mixed evenly.
9. It is better to cut off the thickenings at the base of the cabbage leaf. Place the formed cutlet in the base and wrap it, folding the side edges.
10. Pack all the filling into cabbage leaves and fry on both sides in odorless oil.

1. Pour the semi-finished products with a mixture of sour cream, tomato and water or broth. The filling should cover them completely.
2. Place the form with cabbage rolls in a preheated oven for half an hour.
3. Serve hot with sour cream, to which you can add a chopped clove of garlic and crumble the herbs.

Ingredients:

• head of cabbage – 1 pc.;
• rice – 0.5 cups;
• beef – 500 gr.;
• onions – 1-2 pcs.;
• salt;
• tomato paste, sour cream.

Preparation:

1. Take a large head of cabbage, remove the top leaves and cut out the stalk.
2. Place it in a pan of boiling water and remove the soft leaves as it cooks.
3. Boil a piece of beef in salted water until soft and grind in a meat grinder.
4. Boil the rice until half cooked and mix with the minced meat.
5. Fry the onion, cut into small cubes, and add to the mixture.
6. Wrap a sufficient amount of filling in cabbage leaves and quickly fry in a frying pan until a nice crust appears.
7. Prepare a sauce from tomato paste, sour cream and meat broth.
8. Pour the sauce over the cabbage rolls and simmer them covered for half an hour.
9. Serve with sour cream and remaining sauce in the pan.

These meat cabbage rolls in cabbage leaves seem lighter, but they are still filling.

You can simplify the cooking process a little by cooking cabbage rolls in the microwave.

Ingredients:

• head of cabbage – 1 pc.;
• rice – 0.5 cups;
• beef – 300 gr.;
• pork – 200 gr.;
• onions – 1-2 pcs.;
• carrots – 1 pc.;
• greens - 1 bunch.
• salt;
• tomato paste, sour cream.

Preparation:

1. Place the washed cabbage leaves in a container of hot water and microwave for a couple of minutes.
2. Prepare the minced meat by adding fried onions and carrots if desired.
3. Mix the rice, pre-boiled until half cooked, with the minced meat. Salt and add your favorite spices.
4. Wrap the minced meat tightly in prepared cabbage leaves and place in layers in a suitable container.
5. Fill the cabbage rolls with water, with tomato paste mixed in it, add bay leaves and herbs. You can add a small piece of butter.
6. Set the timer for 30-40 minutes at minimum power and simmer the cabbage rolls until cooked.
7. Before serving, garnish with fresh herbs and sour cream.

Stuffed cabbage rolls are a very tasty and popular dish. That is why there are a great many recipes for preparing this dish.

Stuffed cabbage rolls: general principles and methods of preparation

Almost every kitchen in the world has its own secrets for preparing this dish: minced meat wrapped in cabbage or grape leaves.
Despite the fact that the cooking technology is approximately the same, the taste of cabbage rolls differs significantly depending on the specific recipe and set of products.

Different peoples challenge each other for the right to be considered the first to come up with this dish. According to the Greeks, cabbage rolls have been known in their homeland since antiquity. In Rus', from ancient times, they also prepared some kind of galushi - cabbage leaves stuffed with millet and meat. The name itself has French roots. In this country they called stuffed pigeons. With the advent of fashion for everything French in Russia, an imitation of this dish under the same name has taken root.
Stuffed cabbage rolls made from grape leaves, or dolma, are the national dish of eastern peoples. It is believed that it first originated in Lebanon or Turkey.
Thanks to its extraordinary popularity among different nations, today we know many recipes for incredibly tasty cabbage rolls with a wide variety of sauces.

Stuffed cabbage rolls: food preparation

In order for the cabbage rolls to turn out truly tasty, regardless of the recipe, special attention should be paid to preparing the cabbage leaves.
The most suitable would be white cabbage of medium varieties. The head of cabbage should be dense, without cracks. Before immersing the head in boiling water, you need to cut the stalk out of it. To prevent the leaves from tearing and remain dense, it is recommended to add a little citric acid to the water. Disassemble the head of cabbage and leave the leaves to cool. If you come across cabbage with thick leaves, you can easily beat them with a fine-toothed hammer. After this they will become softer and much tastier. In addition, it will be easier to wrap the minced meat in it. Just be careful not to overdo it, or you risk tearing the sheets.
Savoy cabbage rolls are very tender. Its leaves are so soft that they do not require preliminary heat treatment. However, the rather high price of this variety does not allow it to be widely used for preparing this dish.

Recipe No. 1: Stuffed cabbage rolls - a classic recipe

There are many recipes for preparing this dish, but the most common is the classic one.

Ingredients:

• head of cabbage - 1 pc.;
• minced meat - 500 g;
• onion - 2 pcs.;
• carrots - 1 pc.;
• rice - 1 glass;
• water - 1 glass;
• vegetable oil for frying;
• salt, pepper - to taste.

Sauce:

• sour cream - 500 g;
• tomato sauce - 3 tablespoons;
• onion - 2 pcs.;
• carrots - 1 pc.;
• vegetable oil for frying;
• water;
• pepper, salt - to taste.

Preparation:

1. Boil the rice in salted water. Refrigerate.
2. Fry onions and carrots in vegetable oil. Cool.
3. Mix minced meat, rice and fried onions with carrots. Salt and pepper to taste.
4. Prepare the cabbage: remove the stalk, dip the head in boiling water, and disassemble into sheets. If necessary, beat with a hammer.
5. Place minced meat on sheets and wrap in envelopes.
6. Line the bottom of the pan with a cabbage leaf and place the cabbage rolls tightly on it.
7. Pour in some water and place on low heat.

Sauce for cabbage rolls - recipe:

1. Sauté the onions and carrots, add tomato sauce and a little water.
2. A quarter of an hour before the end of cooking, pour the sauce into the cabbage rolls. Boil it.
3. Serve with sour cream.

Recipe No. 2: Stuffed cabbage rolls with millet and chicken

This is quite an interesting dish with an unusual, memorable taste.

Ingredients:

• head of cabbage - 1 pc.;
• minced chicken - 500 g;
• millet - 1 glass;
• bulb;
• sour cream - 1 glass;
• Bay leaf;
• salt pepper;
• vegetable oil for frying;
• water.

Preparation:

1. Boil the millet for 5 minutes. Cool. Drain off excess water.
2. Fry onions and carrots in vegetable oil. Cool.
3. Mix minced chicken with millet and frying. Add salt and pepper to taste.
4. Separate the cabbage into separate sheets, scald it if necessary and beat it with a hammer.
5. Place the minced meat in the middle of the prepared cabbage leaf and wrap it in an envelope.
6. Place in a deep saucepan. Add water or broth, sour cream.
7. Simmer over low heat for about 40 minutes.
8. Before serving, garnish with herbs and sour cream.

Recipe No. 3: Cabbage rolls for the little ones

We advise mothers who want to prepare this dish for their little gourmets to pay attention to the following cooking method.

Ingredients:

• head of cabbage (preferably savoy) - 1 pc.;
• minced veal - 500 g;
• rice - 100 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• sour cream - 1 glass;
• flour - 1 tablespoon
• water - 0.5 cups.

Preparation:

1. It is better to prepare the stuffing for cabbage rolls yourself. Pass the veal and onion through a meat grinder.
2. Boil the rice. Throw out the water. Cool.
3. Disassemble the cabbage into sheets. For children, it is better to take Savoy cabbage - it is softer, more tender, and easier for small stomachs to digest. In addition, it does not need to be pre-heated, which means it will retain more vitamins.
4. Place minced meat on each sheet and wrap in an envelope. It is better to cut them so that the cabbage rolls are not too large, otherwise the child will find it uncomfortable to eat them.
5. Place in a saucepan, add a small amount of water.
6. In a frying pan without oil, lightly fry the flour, add sour cream and a little water, stir until the lumps are completely dissolved. Pour this sauce over the cabbage rolls.
7. Cook for about 40 minutes.

Recipe No. 4: Stuffed cabbage rolls from grape leaves (dolma)

To prepare classic dolma you need lamb. However, the further from the homeland, the greater changes this recipe undergoes. Today, the dolma that we prepare includes both beef and pork.

Ingredients:

• grape leaves (fresh or pickled) - 250 g;
• minced meat - 300 g;
• vegetable oil - 70 g;
• onion - 2 pcs.;
• short grain rice - 1 small glass;
• dill, mint;
• salt pepper.

Preparation:

1. Rinse the grape leaves well in cold water. Soak the pickled leaves for at least an hour, then dry.
2. Fry the onion in heated vegetable oil. Cool it down.
3. Mix minced meat, rice, spices, fried onions.
4. Place the filling in the grape leaf and form an envelope. Dolma comes out smaller and neater than cabbage rolls made from cabbage leaves.
5. Place on low heat, add water, sprinkle with vegetable oil. Cook for 45 minutes.
6. Before serving, top with sour cream or yogurt mixed with garlic.

Recipe No. 5: Diet cabbage rolls

This cooking method is suitable for those who adhere to a salt-free diet.

Ingredients:

• head of cabbage - 1 pc.;
• beef - 300 g;
• white cabbage - 150 g;
• celery - 1 pc.;
• carrots - 1 pc.;
• chicken egg - 2 pcs.;
• curry - to taste;
• lemon juice - 1 teaspoon;
• olive oil.

Sauce:

• kefir - 100 g;
• ground ginger - 0.5 teaspoon.

Preparation:

1. Grind cabbage leaves, celery root and carrots in a blender.
2. Mix with minced meat. Add eggs, curry seasoning.
3. Prepare the cabbage: remove the stalk, dip the head in boiling water, and separate into separate sheets.
4. Place minced meat on sheets and wrap in tight envelopes.
5. Grease a frying pan with olive oil and add cabbage rolls.
6. Mix kefir with ginger and pour this gravy over the cabbage rolls.
7. Bake in the oven at 200 degrees for 40 minutes.

Recipe No. 6: Lenten cabbage rolls with mushrooms

For those who are fasting, cabbage rolls with mushrooms are perfect. For them, you can take different types of mushrooms: porcini, honey mushrooms, champignons. This dish is healthy, light and extremely tasty.

Ingredients:

• head of cabbage - 1 pc.;
• rice - 4 tablespoons;
• mushrooms - 200 g;
• onion - 1 pc.;
• tomato paste - 1 tablespoon;
• salt;
• vegetable oil for frying.

Preparation:

1. Boil the cabbage in salted water until semi-soft.
2. Boil the rice. It should turn out crumbly.
3. Boil the mushrooms separately.
4. Finely chop the onion and fry it in a frying pan. Add finely chopped mushrooms. Cool.
5. Stir in rice, mushrooms and fried onions.
6. Add salt to taste.
7. Place the filling on a cabbage leaf and wrap it up.
8. Place the cabbage rolls in a saucepan. Add some water. Simmer over low heat for 40 minutes.
9. Add tomato paste and spices. Keep on low heat for about 10 more minutes.
10. Before serving, sprinkle with herbs and garnish with sour cream.

The taste of cabbage rolls largely depends on the sauce. The most suitable ones are the following:

• from sour cream and chopped herbs with garlic;
• from kefir with salt and various herbs;
• from mayonnaise mixed in a blender with onions and a bunch of parsley.

The dish will acquire a special piquancy if, before the cooking process, the cabbage rolls are lightly fried in vegetable oil. In this case, the leaves lose excess water and become thin, and the taste of the finished cabbage rolls becomes very rich. Also, to make the cabbage rolls more tender, you can add a little finely chopped butter to the minced meat.
To prepare this dish, instead of rice, you can use a wide variety of cereals - buckwheat, pearl barley, wheat. Each option is original in its own way and has its fans. Try all kinds of options and create new recipes!

Stuffed cabbage rolls with minced meat and rice are a delicious meat dish for both festive and everyday tables. But many people don’t know how to cook cabbage rolls correctly and tasty; it seems like a complicated task, but in fact everything is very simple, and the set of products is not that large, so why not cook delicious cabbage rolls this coming weekend? So let's find out how to make cabbage rolls with minced meat and rice.

Stuffed cabbage rolls: recipe with photos step by step in a pan

Minced pork and beef – 1 kg;

Half a glass of rice (preferably round);

Head of cabbage;

Carrots – 1 piece;

Onions – 1 piece;

Vegetable oil;

1 tablespoon of tomato paste or ketchup;

Salt, pepper, spices.

How to properly cook cabbage rolls from fresh cabbage with minced meat: step-by-step recipe with photos

1. Buy minced pork and beef or make it yourself.

2. Wash the rice and fill it with cold water. Add some salt to the water and put it on the stove. Cook the rice until half cooked.

3. When the rice is cooked until half cooked, pour the water in which it was cooked into a separate container. We rinse the rice itself under cold water, transfer it to a colander and leave the water to drain.

4. Add rice to the minced meat, add salt, pepper and other spices, mix everything thoroughly.

5. Pour water into a large saucepan, add some salt and put it on the stove to boil. If you have a large enough pan, you can put a whole forkful of cabbage in it. Let it boil and remove the pan from the heat, take the cabbage out onto a plate to cool.

6. Then, when the cabbage has cooled a little, cut it into leaves.

If you don’t have a pan large enough to hold a whole forkful, you can first cut the cabbage into leaves, and then place the cabbage leaves in boiling water. As soon as the water with cabbage leaves boils, remove the pan from the heat. We take the leaves out of the water and leave so that the water drains and the leaves themselves cool a little.

7. Lay out a cabbage leaf on the table, put a spoonful of filling (minced meat with rice) on it. We roll the cabbage rolls into rolls so that all the edges are closed and the stuffing does not fall out.

8. Pour oil into the frying pan and set it to heat on the stove.

9. Place our cabbage rolls in a heated frying pan and fry them on both sides.

10. Transfer all the fried cabbage rolls into a deep pan.

11. In ANOTHER frying pan, sauté vegetables (pre-peeled and washed, finely chopped onion and grated carrots) and tomato paste. I also add my favorite frozen treat here. which, thanks to the bell pepper, gives the dish a summer aroma. When the vegetables are slightly fried, pour the water from under the rice onto them. Boil everything for 1 minute and pour this mixture over the cabbage rolls in the pan.

If the cabbage rolls are not completely covered, add boiled water.

12. Place the pan with cabbage rolls on the fire. When the cabbage rolls boil, turn the heat to low, taste for salt (add more salt if necessary), add bay leaf and simmer under a closed lid for half an hour.

13. The most delicious cabbage rolls are ready! You can sprinkle them with herbs and invite everyone to the table! Bon appetit!