Most often cabbage rolls are made with minced beef and pork, but this is not a dogma. Stuffing for them can be made from any meat, and even without it. Stuffed cabbage with chicken minced meat can be attributed to dietary dishes, unless, of course, cook them without fat and without roasting the vegetables and the cabbage rolls themselves. No matter what recipe of cooking you choose, the dish will turn out delicious if you follow the basic rules.
Cooking Features
Cabbage rolls are minced, wrapped in cabbage leaves. They can be stewed or baked. Regardless of the method chosen, you need to know a few secrets, otherwise you will encounter certain difficulties.
- Chicken mince is desirable to make at home on their own, as the store may not be of the highest quality.
- To make the stuffing juicier, it is better for him to take chicken meat with the skin. If you use only fillet, for juiciness it does not hurt to add lard - 100 g per pound of chicken fillet. However, if your goal is to prepare the most wholesome and low-calorie dish, then you can not add fat.
- For cabbage, you should choose young cabbage, preferably of early varieties, since its leaves are softer and more flexible. Autumn cabbage can also be used, but it will take more time and effort to prepare it.
- Even the youngest cabbage needs preliminary preparation, since initially its leaves are not flexible enough to wrap minced meat in them. To do this, remove the stalk from the head of cabbage, put it in a pot of boiling water and boil, gradually separating and removing the softened leaves from the pan. The task can be simplified if you use a microwave. It is prepared to head 10 minutes at maximum power, then it is cooled with the help of water, the upper leaves are removed.
- For heat-treated cabbage leaves, hard veins are removed or beaten off with a hammer, since even after heat treatment they do not allow cabbage leaves to become sufficiently flexible.
- Rice before adding to the stuffing is required to boil until almost ready. Otherwise, it will remain firm, spoil the taste of the whole dish.
- Cabbage rolls will be tastier if you add fried vegetables to the stuffing and fry the cabbage rolls themselves in a frying pan before stewing or baking. However, it should be understood that such manipulations increase the caloric content of the finished dish.
You can make stuffed cabbage rolls from minced chicken in a saucepan, oven, multi-cooker. There are recipes for Peking cabbage, which is tender and soft from the very beginning, and after heat treatment it becomes completely flexible. Features of cooking depend on the specific recipe.
Cabbage rolls with minced chicken in a pan
Composition:
- White cabbage - 1, 5 kg;
- chicken fillet - 0, 5 kg;
- pork lard - 100 g;
- rice cereal - 100 g;
- carrots - 0, 2 kg;
- onions - 0, 2 kg;
- salt, sugar, pepper - to taste;
- vegetable oil - how much will leave;
- tomato juice - 0.5 l;
- bay leaf - 2 pcs.
Preparation Method:
- Wash, dry chicken fillet in napkins, cut into chunks and scroll through a meat grinder.
- Crank the lard through a meat grinder and mix with chicken meat.
- Wash the cabbage, remove the top leaves. Leaf and spoiled leaves throw away, intact bed in a pot with a thick bottom.
- Soften the rest of the cabbage in any way convenient for you (boiling in a saucepan with water, heating in an oven or microwave). Peel the leaves.
- Cut off the lower part of the leaves, slightly repel the remaining hard streaks.
- Boil rice until half cooked.
- Peel the onions and carrots.
- Grate half of the carrots on a coarse grater;
- Onion cut into small pieces.
- Pour some oil into the pan, heat it up. Put half the onion and that part of the carrot that has been grated large in the pan. Fry until soft and put in mincemeat.
- Mix the minced meat with rice, salt and pepper, knead.
- In the pan with butter, place the remaining vegetables, fry them, adding fire, to a golden hue. Mix the roast with tomato juice, lightly salted and pepper it.
- Place a large spoonful of minced meat on the cabbage leaf. Roll the sheet into an envelope. Also form the remaining cabbage rolls.
- Fry the cabbage rolls in boiling oil and fold into a saucepan with cabbage leaves.
- Fill with tomato juice, put bay leaves, add some sugar.
- Stew stuffed cabbage 40 minutes after the juice in the saucepan boils.
Serve stuffed cabbage with minced chicken, like traditional ones, with sour cream.
Cabbage cabbage rolls with minced chicken in the oven
Composition:
- Chinese cabbage - 1, 5 kg;
- minced chicken - 0, 6 kg;
- cream - 150 ml;
- chicken egg - 1 pc .;
- sour cream - 0, 2 l;
- carrots - 150 g;
- onions - 100 g;
- rice cereal - 80 g;
- tomato paste - 30 g;
- vegetable oil - how much will leave;
- salt, spices - to taste.
Preparation Method:
- Peking cabbage wash, cut off its bottom part, disassemble into leaves. Narrow leaves, located close to the center, will not work for cabbage rolls, so two medium ones will be needed.
- Dip large cabbage leaves for 5 minutes in hot, but not boiling water or heat for 2 minutes in a microwave.
- Remove the leaves, let the water flow and stack them.
- Rinse, pour a glass of water and boil until ready.
- Put the rice, whipped egg in the minced chicken, pour in 50 ml of cream, add salt and pepper to taste. Stir thoroughly so that the stuffing becomes a uniform consistency.
- Form stuffed cabbage, put a spoonful of minced meat on each cabbage leaf and roll it up like a pancake.
- Finely chop the peeled onions.
- Grind carrots grated for Korean salads or ordinary.
- Fry the vegetables in oil until golden brown, add the tomato paste, salt, pepper to them, simmer for 5 minutes, lower the heat.
- Mix the stir fry with sour cream, dilute the sauce with cream.
- Lubricate the form of heat-resistant material with a thin layer of oil. Fill it with cabbage rolls.
- Pour the sauce over the cabbage rolls (each must be covered with the sauce).
- Cover the shape with cooking foil.
- Preheat the oven to 200 degrees and put in it the form with stuffed cabbage.
- Bake the cabbage for half an hour, then remove the foil and continue cooking for another 10 minutes.
Cabbage rolls cooked in the oven are very tasty. Serve them best with the sauce in which they were toasted. This sauce can be made a little more than that indicated in the recipe, then to serve it to the cabbage rolls separately.
Lazy stuffed cabbage rolls from minced chicken in the microwave
Composition:
- chicken fillet - 0, 4 kg;
- white cabbage - 0, 2 kg;
- oatmeal - 100 g;
- chicken egg - 1 pc .;
- carrots - 0, 2 kg;
- onions - 100 g;
- salt, pepper - to taste;
- water - 100 ml;
- tomato paste - 30 g;
- sour cream - 30 g;
- vegetable oil - 50 ml.
Preparation Method:
- Wash chicken fillet, blot with paper napkins. Cut into small pieces and pass them through a meat grinder.
- Wash, dry vegetables. Cut them and chop, scrolling through a meat grinder in a separate bowl.
- From the vegetable mixture, squeeze the juice and fill it with oatmeal. Leave for a while, so that they are soaked and swollen.
- Combine the vegetables and egg with minced meat, add salt and pepper, mix everything well.
- Add the oat-flakes and knead the mince with your hands so that it is dense enough.
- Make minced patties.
- Pour oil into the multicooker bowl. Turn on frying or baking. Fry lazy cabbage rolls in butter, placing them in a batch in batches.
- Turn off the slow cooker, carefully fold the roasted cabbage rolls into it. Fill with a mixture of water, sour cream and tomato paste.
- Start the “Quenching” mode for half an hour.
Carefully remove the cabbage rolls from the bowl of the slow cooker, pour in sauce or sour cream, serve to the table.
Even the beginning hostess can cook tasty and healthy cabbage rolls with minced chicken. The main thing is to know the secrets of their preparation and act without violating the recommendations in the recipe.
