Cabbage rolls are a mixture of rice or buckwheat wrapped in cabbage leaves. As a rule, for this dish use cabbage. But it is much easier to cook from Beijing, because its leaves are much softer, which means that they do not require a long preliminary heat treatment.
Cabbage cabbage rolls - the basic principles of cooking
Taste cabbage cabbage cabbage is different from the classic version. The leaves of this variety of cabbage, even when raw, are soft and tender, and after heat treatment practically melt in the mouth. At the same time the sheets do not lose their shape, and the taste becomes even richer. Stuffed cabbage are juicy. In addition, they do not have the peculiar smell of cabbage, which not everyone likes.
To prevent the leaves from breaking when forming stuffed cabbage, they are dipped in boiling water for a couple of minutes and immediately thrown onto a sieve.
Forcemeat can be used from any kind of meat. Basically, rice is added to mincemeat, but if desired it can be replaced by buckwheat. Rice are pre-boiled, as cabbage cabbage are cooked much faster.
As a filling, you can also use a vegetable mixture, mushrooms or fish.
Stuffed cabbage cooked in a cauldron, saucepan, oven or multi-cooker.
Recipe 1. Classic cabbage rolls from Beijing cabbage
Ingredients
Beijing cabbage - head;
ground black pepper - pinch;
ground beef - half a kilogram;
tomato paste - 100 g;
150 grams of rice cereal;
sour cream - stak .;
two carrots;
broth - one and a half stak .;
three onions;
lean oil.
Method of preparation
1. Peel the carrot and onion. Wash.
2. Peking cabbage disassemble into leaves and cut off the thick bottom.
3. Boil the water in a saucepan. Dip cabbage leaves in boiling water and boil for five minutes. Remove the cabbage leaves and cool. 4. Grind carrots on a grater with large holes. Onions in small pieces. Put the vegetables in a heated roasting pan with butter and fry until half cooked. Divide the roast in half.
5. Wash the rice, changing the water several times. Put in a saucepan, cover with filtered water and boil until half cooked.
6. In the minced meat, add the chilled rice and half of the stir-fry. Pepper, salt and mix.
7. Put the cabbage leaf on a flat plate. Toward the top, place a tablespoon of filling, stepping back, about five centimeters. Roll up in the form of a roll, wrapping the sides inward.
8. Combine sour cream with tomato paste in a cup. Dilute the mixture with broth, salt, season with pepper and stir.
9. At the bottom of the cauldron lay out a little frying. Put on her stuffed cabbage layers. Top with the remaining roast. Stuffed cabbage rolls with sauce, cover and stew on a small fire.
Recipe 2. Cabbage rolls from Chinese cabbage in a slow cooker
Ingredients
1/2 stack long grain rice;
spices;
400 g ground beef;
kg of cabbage leaves;
frying oil;
bow - head;
carrot;
stack tomato juice.
Method of preparation
1. Pour some oil into the container. Run the frying program.
2. Peel and finely chop the onion. Chop the carrots into large chips.
3. Put the onion in a bowl and fry until transparent. Add carrot chips and continue cooking until soft.
4. Wash the rice cereal and cook from the moment of boiling for five minutes. Drop the sieve. In the mince, lay out half of the vegetable fried and rice. Season with spices and mix.
5. Put Beijing cabbage leaves in a colander and pour boiling water over it. Cool it down.
6. On each sheet, put a little stuffing and roll, wrapping the edges inward.
7. Put the stuffed cabbage rolls on the vegetable frying in the bowl of the device. Dissolve tomato juice with filtered water, season with sugar and salt. Pour the stuffed cabbage with the sauce. 8. Close the lid and put the device into extinguishing mode for half an hour. Then switch the slow cooker to baking mode and cook another 20 minutes.
Recipe 3. Cabbage rolls from Beijing cabbage in the oven
Ingredients
Peking cabbage - forks;
vegetable oil;
300 grams of minced pork;
spice;
150 grams of rice cereal;
sea salt;
bulb;
filtered water - stak .;
three carrots;
sour cream - 100 g
Method of preparation
1. Boil the washed rice cereal for five minutes. Drop to the strainer and cool.
2. Peel the onion and carrot. Chop onions into cubes, chop carrots into large chips.
3. Put a pan with butter on the stove, put vegetables in it and fry them until half cooked.
4. Peanut cabbage razmer on the leaves, cut the bottom.
5. Boil water in a saucepan and dip the cabbage leaves into it. Soak one and a half minutes and shift to a colander. Cool it down.
6. On the leaves, lay out the stuffing of minced and half fried. Roll up in the form of a roll, wrapping the edges inward.
7. Put in the baking mold half of the remaining frying. Spread the cabbage rolls on top and cover with the remaining roast.
8. Dilute sour cream with a glass of boiled water and pour the cabbage roll with the mixture.
9. Put the form in a preheated oven and bake for an hour at 180 degrees.
Recipe 4. Lazy cabbage rolls from Peking cabbage
Ingredients
stack rice;
three bay leaves;
kg veal;
lean oil;
bulb;
400 liters of sour cream;
1 1/2 stak. filtered water;
clove of garlic;
50 g of tomato paste;
spices;
1/2 kg of Chinese cabbage;
three carrots;
two eggs.
Method of preparation
1. Fill the washed rice with clean water and boil until half cooked. Transfer to a strainer and cool.
2. Shred the cleaned onion in small cubes. Peel and grate carrots. Fry the vegetables until soft in butter. 3. Tomato paste mixed with sour cream. Add the mixture to the roasted vegetables, season with spices and stir. Pour half a glass of boiling water into the pan and simmer for ten minutes, stirring regularly, over medium heat.
4. Twist the veal in a meat grinder with garlic. Add rice to the mince, beat in two eggs, pepper and mix.
5. Peking cabbage finely chop. Put in a colander and pour boiling water.
6. Put the chopped cabbage in the mince, gently mix and place on a large plate.
7. Form cutlets out of the mass obtained and fry on both sides, covered with a lid.
8. Put the stuffed cabbage in a deep form, pour it with sauce, put the bay leaf and pour a half cup of boiling water. Send in the oven for an hour. Cook at 180 degrees.
Recipe 5. Cabbage rolls made from Chinese cabbage with ham
Ingredients
forks of Chinese cabbage;
spices;
egg;
flour - 100 g;
hard cheese;
milk - 60 ml;
ham - 200 g
Method of preparation
1. We disassemble the forks of Peking cabbage into sheets. Pour water into the pot and set on fire. As soon as it boils, drop the cabbage leaves and cook for a minute. Then we take out, recline in a colander, cool and cut away the thickenings.
2. On each sheet we place a thin chunk of ham and some cheese chips.
3. Fold in the form of rolls, wrapping the edges inward. Season the egg with spices, add flour, milk and whisk with a whisk. Dip rolls in the mixture and fry until golden. Chill the snack and serve with sour cream.
Recipe 6. Lean cabbage rolls from Chinese cabbage
Ingredients
soy sauce;
two bulbs;
spices;
rice cereal - 150 g;
tomato paste - 30 g;
mushrooms - 200 g;
greenery;
forks of cabbage of Peking.
Method of preparation
1. Forked cabbage forks disassemble the leaves. Put them in a colander and pour boiling water over it. We cut off the thickened places. 2. Boil washed rice grits until ready. Wash mushrooms from dirt. Cut into small slices. Peeled onions finely shred. Fry onions in hot oil until transparent. Add the mushrooms and continue to fry until light rosy. Put the stuffing in a bowl, pour in soy sauce and mix.
3. Separately, fry the carrots with greens until soft, add tomato paste and pour the whole glass of filtered water.
4. Put a spoon of the filling on the edge of the sheet and roll up the roll, bending the edges in the middle. We put cabbage rolls tightly in a baking dish. Pour the resulting sauce and send for half an hour in the oven. Cooking at 180 degrees. Stuffed cabbage rolls served with fragrant sauce based on sour cream.
Cabbage cabbage rolls - tips and tricks
- To make cabbage leaves soft and supple. Boil them or boil for a couple of minutes.
- As a filling, you can use not only minced meat, but also vegetables or mushrooms.
- The dish will turn out even more fragrant if you add a lot of fresh greens to the filling.
- Serve cabbage rolls from Chinese cabbage with sour cream, mayonnaise or sauce.
- If you are using ground beef or chicken. Add the ground lard to it, so that the cabbage rolls are juicy.
