Cabbage rolls are one of the dishes that create an atmosphere of home comfort and a warm hearth. For those who are not yet familiar with the technology of creating this incredibly delicious culinary product, we will tell you how to prepare traditional stuffed cabbage with minced meat and rice. Taking the basis of the proposed recipes and making their own adjustments in them, you can find an individual variant of the dish with its own secret.
How to cook cabbage cabbage rolls with minced meat and rice?
Ingredients:
- a large head of cabbage - 1 pc .;
- minced meat - 1.2 kg;
- boiled rice - 250 g;
- onion - 240 g;
- carrots - 150-200 g;
- tomatoes in its own juice - 450 g;
- salt - to taste;
- ground black pepper - to taste;
- leaves of the laurel - 2 pcs .;
- pepper fragrant in peas - 3-5 pcs .;
- spices - to taste;
- refined vegetable oil;
- sour cream.
Preparation:
The most important step in the preparation of cabbage leaves is the preparation of cabbage leaves. Here it all depends on what kind of ripeness cabbage you use. If the cabbage is young, then just fork with a pre-carved cob is lowered into the boiled water and kept until the upper leaves begin to separate freely from it. If you have a head of ripe cabbage, then boil it in the smallest heat for a few minutes and check the softness and separability of the leaves and if it is not enough, then cook more.
Having disassembled the cabbage on the leaves, we cut off the rigid ribbed part from the latter and if necessary we fix it with the knife handle.
For the filling, grind meat with meat mincer, boil it almost to the ready rice, combine the two bases together, add half a little chopped onion, salt and pepper and mix thoroughly.
For each cabbage leaf we impose approximately a full tablespoon of filling, we form envelopes and put them in a cauldron or a pan with a thick bottom.
The final touch of the dish will be the sauce, which we fill our cabbage rolls for further suppression. To do this, chopped onions and grated carrots wesser until soft in a frying pan with vegetable oil, add ground tomatoes in their own juice with the liquid and pour a little water. We make a lot of salt to taste with salt, ground black pepper and spices to your choice and taste, we also throw leaves of laurel, peas of sweet pepper, let's boil, and pour to cabbage rolls.
We put the container with the dish on the fire, warm it to a boil, reduce the intensity of the heat and prepare the desired softness of the cabbage leaves. Depending on the maturity of the cabbage, the cooking time can vary from twenty minutes to one hour.
Ready to cabbage cabbage cabbage with minced meat and rice let us brew and can serve with a fresh sour cream.
Preparation of cabbage rolls with chicken and rice
Ingredients:
- a large head of cabbage - 1 pc .;
- chicken meat (pulp) - 1.2 kg;
- boiled rice - 250 g;
- onion - 200 g;
- carrots - 150 g;
- tomato paste - 90 g;
- sour cream - 90 g;
- filtered water;
- salt - to taste;
- ground black pepper - to taste;
- bay leaves - 2-3 pcs .;
- peas of sweet pepper - 3-5 pcs .;
- spices - to taste;
- vegetable oil - 100 ml.
Preparation
Prepare properly cabbage leaves, using the recommendations from the previous recipe, and we will fill the filling.
In this case, we will make minced meat stuffed with meat and rice from chicken pulp. It is better if it is meat from the legs and hips, in this case the dish will turn out juicier. If you only have chicken breast fillet, then we recommend adding a little lard to the stuffing. As in the previous version, grind the meat base with a meat grinder or blender, boil rice, finely shred half of onions and mix all the prepared ingredients in a suitable container. We season the mass with salt and ground black pepper, mix, fill the resulting mixture with cabbage
Then fry each product in vegetable oil to ruddy on both sides, add it to the saucepan, cauldron or thick-walled pan and prepare the sauce for pouring. To do this, let's pass the remaining onions and grated carrots on refined oil, add the tomato paste, sour cream and pour in the water. We bring the mass to taste with salt and spices, throw the pepper fragrant peas and laurel leaves, warm it to a boil and pour it into a bowl of cabbage rolls.
Stew cabbage rolls from the moment of boiling for thirty minutes or until the desired softness of cabbage and served with sour cream.