Like for cabbage rolls. How to cook delicious and juicy cabbage rolls: secrets and life hacks. Stuffed cabbage rolls in a pan

Some dishes do not need any introduction, since they are dearly loved by more than one generation of people, and cabbage rolls can easily be included among such dishes. Tasty, juicy and tender cabbage rolls are an indicator of the culinary skill of the housewife. Do you want to cook the same? “Culinary Eden” will be happy to tell you how to do this and share all the subtleties and secrets.

The options for preparing cabbage rolls are extremely varied. They can be stewed on the stove, baked in the oven or cooked in a slow cooker, but the filling is a completely different matter. Classic cabbage rolls are prepared using minced meat - for example, it can be pure minced pork, a mixture of pork and beef, pork and chicken, or pork and turkey. If you use minced meat without fat, for example, chicken, you can add a small piece of butter to the filling of each individual cabbage roll for juiciness. In addition to meat, the stuffing for cabbage rolls can also be vegetable, fish, mushroom, or made with the addition of cereals. Yes, vegetarian and meatless cabbage rolls are a very popular dish among those who, for one reason or another, limit their diet. Such cabbage rolls can be prepared, for example, with potatoes or buckwheat and mushrooms. The variety of cabbage rolls makes them an always desirable dish that never gets boring, because the scope for culinary experiments here is limitless.

Among other things, the so-called lazy cabbage rolls deserve special attention, which not only help diversify the usual dish, but are also great for those who are not a fan of cabbage. First of all, we are talking about children, who often eat all the filling, leaving cabbage leaves on the plate. In lazy cabbage rolls, finely shredded cabbage is mixed into the minced meat, which greatly simplifies the cooking process and allows you to obtain a very tender and juicy dish. Lazy cabbage rolls cooked in tomato sauce are especially appetizing. It’s simply impossible to resist such a delicious treat!

When preparing cabbage rolls, you should take a responsible approach to the selection and pre-processing of white cabbage. Ideally, it will be young cabbage of early varieties with green leaves - cabbage rolls from such a vegetable will turn out especially tender. It is best to take flattened cabbage rather than round cabbage, since such cabbage has larger leaves and a smaller stalk. The cabbage should be large so that it is convenient to wrap the filling in its leaves. The cabbage will need to be pre-boiled in boiling water (it can be lightly salted) for 7-10 minutes. To do this, we first remove a few of the top leaves, then make deep cuts along the stalk to separate the remaining leaves, and place the head of cabbage in water, inserting a fork or knife into the stalk. Turning the cabbage, gradually remove the leaves from the fork as they soften - this is convenient to do using a fork. As a result, you should be left with one stalk and a pile of leaves in the plate. Next, the cabbage leaves need to be allowed to cool, and then the hard veins should be cut off from the outer surface of the leaves. The place where the leaf was attached to the stalk should be lightly beaten with a meat hammer.

Savoy or Chinese cabbage can also be used to prepare cabbage rolls. Please note that savoy cabbage has a denser structure than white cabbage, so it will take longer to stew cabbage rolls from it, but such cabbage leaves retain their shape well. But from Chinese cabbage your cabbage rolls will turn out to be the most tender in a short period of time.

The process of forming cabbage rolls only seems complicated, but in reality it’s easy to get used to. Place the filling (1-2 tablespoons) on the cabbage leaf, roll it up, and tuck the edges of the leaf inside the cabbage roll. These cabbage rolls keep their shape perfectly. There is also an option - put the filling on the base of the sheet, cover with the side parts of the sheet, then roll it up, and wrap the remaining top edge inward.

The sauce in which cabbage rolls are stewed can be sour cream, creamy, tomato or vegetable. A necessary condition is that during cooking the cabbage rolls must be immersed in the sauce. If you place several layers of cabbage rolls in a pan, keep in mind that each layer should be poured with sauce, and only then add the next layer. To prevent the bottom layer of cabbage rolls from burning, it is recommended to place a few cabbage leaves on the bottom of the pan. Well, let's go to the kitchen and cook the most delicious cabbage rolls?

Ingredients:

1 white cabbage,
400 g minced pork,
100 g rice,
1 onion,
3 tablespoons vegetable oil,
3 tablespoons sour cream,

Preparation:
Boil the rice in salted water until half cooked. Mix cooled rice with minced meat and onions, previously fried in vegetable oil. Add salt and pepper to taste, mix well.
Place the cabbage head, cut around the stalk, into a saucepan and boil in plenty of water, gradually removing the softened outer leaves. Cut off the thick veins from the leaves, place the filling on each leaf and roll it up. Place stuffed cabbage rolls in a saucepan. Dilute sour cream and tomato paste in 400 ml of water. Add salt and pepper to taste. Pour the sauce over the cabbage rolls, bring to a boil and simmer over low heat, covered, until the cabbage is soft. The average cooking time is about 45-50 minutes.

Diet cabbage rolls with chicken

Ingredients:

1 white cabbage,
450 g chicken breast,
2 onions,
1 carrot,
60 g wheat cereal,
1 clove of garlic,
1.5 tablespoons of tomato paste,
salt and spices to taste,
greenery.

Preparation:
Grind chicken breast, one onion and garlic through a meat grinder. Add wheat grits, half of the grated carrots, spices and salt to taste to the resulting minced meat. Mix well. Place the cabbage head in boiling water, removing the leaves as they soften. Using a knife, cut off thickenings on the leaves. Wrap the filling in the leaves.
Place the remaining chopped onion and half the grated carrots into the pan. Pour a glass of boiling water and simmer the vegetables for 5-7 minutes. Add tomato paste, salt and spices to taste. You can also add a little sugar if the paste is very sour. Simmer for another 2 minutes, then add the cabbage rolls to the sauce. If necessary, add additional boiling water. Cook the cabbage rolls over low heat, covered, until the cabbage is soft. This time depends on the type of cabbage and averages from 40 to 60 minutes. Sprinkle the finished cabbage rolls with chopped herbs and serve.

Cabbage rolls made from Chinese cabbage under a “fur coat” in the oven

Ingredients:

1 head of Chinese cabbage,
500 g minced meat,
100 g rice,
1 onion,
1 egg,
salt and ground black pepper to taste.

2 carrots,
2 tomatoes
1 large onion,
200 g sour cream (20% fat),
1 tablespoon of tomato paste,
2 teaspoons ground paprika,
2-3 bay leaves,
vegetable oil.

Preparation:
Boil the rice until half cooked and cool. Mix the minced meat and rice, chopped onion and egg. Add salt and pepper to taste. Knead the minced meat well. Separate the cabbage leaves from the stalk. Cut off the hard vein from the outer surface of each leaf and lightly beat off the dense part with a meat mallet in the place where the leaf was attached to the stalk. Place minced meat on each sheet (about 1 tablespoon) and wrap carefully. Place cabbage rolls in a baking dish.
To prepare the gravy, fry the onion, cut into half rings, in a small amount of oil until golden brown. Add coarsely grated carrots and chopped tomatoes. Simmer for about 10 minutes. Add sour cream, tomato paste, ground paprika and 200 ml of water to the vegetables. Mix well and cook for a couple more minutes. Season with salt and pepper, then pour the gravy over the cabbage rolls in the mold. Add the bay leaf and cover the pan (with foil or lid). Bake in an oven preheated to 190 degrees for about 40 minutes.

Stuffed cabbage rolls in garlic and sour cream sauce

Ingredients:

1 kg white cabbage,
400 g minced meat,
1 onion,
70 g loaf,
2 cloves of garlic,
3 tablespoons boiled rice,
salt and spices to taste.

200 g sour cream,
2-3 cloves of garlic,
2 bay leaves,
1 tablespoon flour,
1 teaspoon dried basil,
salt to taste.

Preparation:
Place the head of cabbage, cut around the stalk, into a saucepan and add water. Cook for about 10 minutes, removing the leaves one at a time and placing them on a plate. When the leaves have cooled, cut off the thickenings from them. To prepare the filling, mix the minced meat with chopped onion, chopped or pressed garlic, boiled rice and a loaf of bread, previously soaked in water and squeezed. Salt the resulting mass and season with spices to taste. Place the filling on the cabbage leaves and roll into envelopes. Place cabbage rolls in a thick-walled pan.
To prepare the sauce, mix sour cream, flour, finely chopped garlic and dried basil. Pour the sauce over the cabbage rolls and add a little water (about 1.5 cups). Add salt to taste, cover the pan with a lid and simmer for 30 minutes. After this, add the bay leaf and simmer for another 20-30 minutes until the cabbage softens.

Ingredients:

1 fork white cabbage (weighing about 700 g),
1 large onion,
2 carrots,
200 g mushrooms,
200 g rice,
salt and ground black pepper to taste,
vegetable oil.

Preparation:
Boil a head of cabbage in boiling water for 5-7 minutes, separating the leaves at the base. Allow the leaves to cool and cut off seals. Boil the rice until half cooked.
Fry finely chopped mushrooms in a little vegetable oil until they are ready. Separately, fry the chopped onion with grated carrots until soft. Add tomato paste, stir and cook for another 5 minutes.
Mix half the fried vegetables with mushrooms and rice. Add salt and pepper to taste. Place the filling on the cabbage leaves and form cabbage rolls. Place cabbage rolls in a saucepan and top with fried vegetables. Pour the remaining water from cooking the cabbage so that it covers the cabbage rolls, lightly salt it, and simmer covered for about 40 minutes.

Lazy cabbage rolls in the oven

Ingredients:

500 g meat,
500 g tomatoes,
250 g white cabbage,
1 onion,
80 g rice,
2 onions,
1 carrot,
1-2 cloves of garlic,
1 teaspoon tomato paste,
salt, sugar and ground black pepper to taste,
vegetable oil.

Preparation:
Finely chop the cabbage. Lightly salt and mash with your hands. If your cabbage is of late varieties, you need to pour boiling water over it in chopped form for 10-15 minutes, then squeeze it out. Boil the rice until half cooked in salted water and let cool. Pass the meat and onions through a meat grinder, add rice, salt and black pepper to taste. Mix thoroughly with your hands.
Heat vegetable oil in a saucepan. Add chopped onion and fry until golden brown. Add coarsely grated carrots and chopped garlic. Fry for another 3 minutes. Add finely chopped tomatoes, peeled. Cook for a couple of minutes, and then add tomato paste, pour in two glasses of water and stir. Add salt and sugar to taste to make the gravy sweet and sour. Bring to a boil and cook for 2-3 minutes.
Wrap the filling in cabbage leaves and place the cabbage rolls in a baking dish, lightly greased with oil. Pour vegetable sauce on top, cover the pan with foil and bake in an oven preheated to 220 degrees for 15 minutes. Then reduce the temperature to 180 degrees and bake for another half hour.

Despite the fact that cabbage rolls require time and effort, this is more than compensated by their excellent taste and the joy of loved ones! Bon appetit!

I suggest preparing cabbage rolls according to this recipe with step-by-step photos. Some housewives believe that the dish is very difficult to prepare. Follow all the cooking steps and you will succeed. Cooking them is not that difficult.

Ingredients:

Cabbage– 1 head of cabbage

Onion– 1 head

Minced pork and beef– 500 grams

Rice (cereal)– 0.5 cups

Tomato paste– 2 tbsp.

Sour cream– for serving

Sunflower oil– 70 ml

Spices: salt, ground black pepper, paprika, any vegetable seasoning as desired

How to make cabbage rolls

1. First of all, cut out the stalk with a sharp knife.

2 . Bring water to a boil, add a pinch of salt and add the cabbage, cut side down first. Boil for two minutes, then turn over. Using two forks, carefully remove the leaves from the head. Boil the leaves for one or two minutes, place them in a deep bowl and cover with a lid. Don't overcook the cabbage! If you have young spring cabbage, then you do not need to pour boiling water over it for a long time, just a few seconds, since young cabbage is very tender and has thin leaves.

3 . Finely chop the peeled onion. In the case, as happens with me, if children are looking for onions in any dish, then they can be grated on a coarse grater.

4 . Heat the oil in a frying pan, add the onion and fry for several minutes, stirring until transparent. Add minced meat to the onion, stir and fry until the meat completely changes color. Season with salt and paprika. When you add the paprika, you can immediately turn off the heat so that the pepper does not burn. Stir and add ground black pepper.

5 . Rinse the rice thoroughly in several waters. Add the meat filling and tomato paste to the rice and stir.

6 . Let's return to cabbage. Cut out the central protrusion of each leaf. Starting from the top of the leaf, tear each one into two halves. Place all waste and torn leaves on the bottom of the pan in which the cabbage rolls will be cooked. Set a few cabbage leaves aside.

7 . Take the leaf in your hands, place a tablespoon of rice filling on the edge and wrap the cabbage roll, as one would wrap bags for sunflower seeds.

8 . Close the top of the cabbage roll. Do this with the rest of the cabbage leaves. Stir the filling every time, as all the delicious juices are at the bottom of the bowl.

9 . Place the cabbage rolls in a saucepan or cauldron, the bottom of which is lined with the remaining cabbage leaves. One row after another. Send about two liters of water to the fire.

10 . Cover the top cabbage rolls with leaves and a round plate, preferably slightly smaller in diameter than the pan. Place a large mug of water on top (oppression). Pour boiling water over the cabbage rolls, 3-4 centimeters above the plate. Cook them after boiling for exactly 40 minutes. Remove from heat, remove mug and plate from pan, cover tightly with lid. Wrap the cabbage rolls and let them sit for about an hour. Serve with sour cream if desired.

Stuffed cabbage rolls according to a delicious recipe are ready

Bon appetit!

History of the dish

Culinary historians believe that cabbage rolls were first invented by the French. And in Russia they began to be prepared in the nineteenth century. First, the stuffed, wrapped cabbage leaves were baked in the oven. They were called "false doves."

According to other sources, this dish originated from Turkey. Only the Turks did not use cabbage, but grape leaves. They called it sarma. The same thing is in Georgian cuisine, but it’s called dolma. Having moved from the eastern table to the Russian one, cabbage rolls acquired new qualities. Cabbage leaves began to be used instead of grape leaves. Lamb was replaced with pork, and buckwheat with rice.

Other sources say that the Chinese were the first to use rice cereal wrapped in cabbage leaves. But every nation has its own system for preparing this dish.

Secrets of making cabbage rolls

Young cabbage is not suitable for preparing this dish. It has delicate and soft leaves that are unable to withstand minced meat inside. Cooking cabbage rolls with young cabbage is very difficult.

Stuffed cabbage rolls should be made small. It is better to take round rice. Choose a round-shaped cabbage with smooth leaves

The taste of cabbage rolls becomes clearer after they have been steeped, so there is no need to eat them immediately after cooking.

When serving the dish, to obtain a brighter and richer taste, you should put sour cream on top.

Advice from Scandinavian housewives! The dish will turn out more delicious if you put butter on each cabbage roll before putting it in the oven.

After putting the dish to stew, it is better to use not water, but the required amount of chicken, meat or vegetable broth. You can also stew it in dry white wine.

Stuffed cabbage rolls recipe in a slow cooker

You can eat cabbage rolls in any season. This delicious delicacy is prepared even on holidays. To make healthy and nutritious cabbage rolls, it is better to cook them in the spring. At this time, cabbage has a bright green color and a soft texture.

If you use a slow cooker, you can get a very tasty dish.

Ingredients

- 500 g of meat (chicken, pork or beef);

- 250 g rice;

- one onion;

- White cabbage.

For the gravy:

- one medium carrot and onion;

— 10 grams of tomato paste (can be replaced with tomatoes);

- salt, spices to taste.

Preparation

First you need to remove the stalk from the cabbage. Then the head of cabbage is released into the slow cooker and kept for some time in boiling water, then in cold water. After this, the leaves are laid out. It is better to get rid of hard veins immediately.

Let's move on to the minced meat. You need to mix the minced meat with slightly boiled or raw rice, chopped onions and spices.

Gravy. Pour 2 cups of water into the multicooker cup. Then you need to add tomato paste or grated tomatoes with chopped carrots and onions, salt and spices. All this should be cooked in the “Cooking” mode for a quarter of an hour.

While the gravy is cooking, roll the minced meat into cabbage leaves. Then the folded envelopes are placed in a slow cooker, so that the cabbage rolls are tightly spaced from each other and cannot open. We set “Stew” for half an hour.

Stuffed cabbage rolls recipe in the oven

This method allows you to get a very juicy and tasty dish. Baked meat and vegetables in the oven take on a special hue. To do this you will need to use:

- cabbage;

- rice - half a glass;

- minced meat - half a kilo;

- onion and spices.

For the gravy you will need tomato sauce - 0.5 l; bulb; garlic -2 cloves; carrot; a little vegetable oil, spices and sour cream.

Cabbage should have juicy and thin leaves. The very first sheets are removed. Then cook the cabbage in a saucepan with water for five minutes on one side and three minutes on the other. You need to get rid of the central veins on the leaves.

The filling is minced meat with rice. The cereal is first cooked until half cooked if the cabbage is young. If the cabbage is hard and late, then there is no need to pre-boil the rice. Chop the onion and simmer it in a frying pan until it becomes soft and transparent. Then the minced meat is mixed with rice and onions, salt and pepper are added. Wrap the filling in cabbage in the form of envelopes. Place the envelopes on a greased baking sheet.

Gravy. Onion cubes or half rings are fried in oil. Carrots are added to the browned onions. Place on low flame and simmer. Add tomato sauce. Then this entire composition is stewed together with garlic, spices, salt and sugar. To soften the taste, add sour cream (15 g).

The prepared sauce is poured over the cabbage rolls, covered with foil and left in the oven for half an hour or 40 minutes (until the rice is cooked). The temperature should be no more than two hundred degrees.

Browned cabbage rolls smell aromatic and have a pleasant taste.

Stuffed cabbage rolls recipe in a frying pan

Ingredients:

700 g minced meat (pork, beef);

200 g rice cereal;

Onion 1 piece;

cabbage;

4 cloves of garlic;

one and a half glasses of tomato sauce.

You will also need vegetable oil, salt and spices.

In this method it is also necessary to prepare tomato-sour cream sauce. Only less than when cooking in a saucepan.

First you need to boil the cabbage in salted water, cool to room temperature, and slowly cut off the softened leaves from the head of cabbage.

The filling is made with rice and minced meat. Fry chopped onion and garlic until golden brown. Minced meat and rice are mixed with fried onions. Add salt and spices. Then they put the filling on the cabbage leaf and make an envelope. Place rolled cabbage rolls in a frying pan and pour in tomato. Cover the pan with a lid and leave to simmer over medium heat for an hour. When serving the dish to the table, sauce is poured over the cabbage rolls.

Attention! The cabbage rolls will be delicious if you don’t overcook them!

Lazy cabbage rolls recipe

This is because you don't need to use whole cabbage leaves.

Ingredients:

400 g homemade minced meat;

300 g cabbage;

150 ml water;

onion;

carrot.

You also need a little vegetable oil for frying; 1 spoon of tomato paste; salt, spices and herbs.

Fry chopped onions in oil with grated carrots until the vegetables are browned. Then add the minced meat and also stir until the products are ready within fifteen minutes. Cabbage is cut into small cubes and mixed with minced meat and vegetables and also fried for fifteen minutes. To this composition add washed rice and water. After this, add the tomato with sour cream, spices and salt. When the water boils, you can put the fire on low and leave the cabbage rolls to simmer for forty minutes.

Spicy cabbage rolls recipe

Lovers of spicy and aromatic dishes should use the recipe for cabbage rolls of our ancestors.

First, cabbage leaves are prepared. Then they move on to preparing the sauce for stewing cabbage rolls.

The onion, cut into small cubes, is fried in oil until it turns golden. Add chopped tomatoes, sour cream (6 tbsp), 150 ml water, and tomato paste (10 g) to the prepared vegetables. Stir and add some spices, pepper, salt, sugar. You need to wait until the water boils before closing the pan and simmering for fifteen minutes.

At this time, the filling is being prepared. To do this, add rice that has settled in boiled water, a couple of chopped onions, spices and salt to the minced meat (550 g). This composition is mixed. The finished filling can be used to form cabbage rolls in the form of envelopes, which are then rolled in a beaten egg mixture.

The cabbage envelopes are laid out in a saucepan, a bay leaf is added, the prepared sauce is poured on top and simmered over a low flame. In forty-five minutes the dish will be ready.

Chicken cabbage rolls

A special taste comes from chicken cabbage rolls baked in the oven. A similar dish can be found among Italians. Cabbage leaves are prepared in the usual way. Then they make the filling. In heated oil you need to fry 300 g of minced chicken, an onion cut into small cubes, and grated carrots. Next, a few pieces of bell pepper cut into small slices, salt and spices and stew.

Stuffed cabbage rolls are made from cooled minced meat. Place them in a frying pan, pour sauce on top (thick sour cream - 3 tbsp, cream - 100 ml). Place in a preheated oven and leave to bake for half an hour.

For cabbage rolls, it is best to choose dense, even, medium-sized cabbage rolls.

Slightly flattened cabbage works best. It is in these heads of cabbage that the thin surface of the leaf is much larger in area than the rough part with a thick petiole.

The density of the leaves is very important: cabbage with a greenish tint is best. Near-white heads with thick leaves will take longer to cook and may be tough and stringy in the finished dish.

Preparing the leaves. Using a sharp knife, cut out the stalk, trying to capture most of the rough, thick petioles. Then place the cabbage in boiling water with a small amount of vinegar added. The acid will preserve the natural structure of the cabbage leaf and protect it from tearing.

Cook the cabbage for a few minutes until the top leaves become translucent and begin to separate from the head.

Carefully remove the head of cabbage from the boiling water and, being careful not to burn yourself, separate the top boiled leaves. If necessary, return the cabbage to boiling water and repeat the entire process with the remaining leaves.

Cool the finished cabbage leaves and, if necessary, cut off the protruding thick parts of the petioles.

Traditionally, cabbage rolls are rolled so that the filling is covered by a cabbage leaf on all sides.

Place the prepared cabbage leaf on the board in front of you. Closer to the base of the sheet, place two to three tablespoons of the filling in the form of an oblong sausage half the width of the sheet.

Cover the filling with the base of the leaf, then fold in the sides of the leaf, then roll the cabbage roll away from you, twisting it into the remaining long part of the cabbage leaf.

Do you like spicier and more flavorful dishes? Try making cabbage rolls using this recipe. Over the years, it’s difficult for me to remember how it appeared in our family, but if you believe various stories, then my great-grandmother and all my aunts prepared it.

1. Prepare cabbage leaves.

2. Prepare the sauce in which we will stew the cabbage rolls:

Finely chop the onion, grate one carrot on a coarse grater. Heat 2 tbsp in a frying pan. spoons of vegetable oil, add onions and carrots and fry until golden brown. When the vegetables are ready, add 300 grams to them. finely chopped tomatoes (you can use canned ones), 100 ml. water, 5 tablespoons of sour cream, 1 tbsp. a spoonful of tomato paste, 1 teaspoon of dried dill, salt, sugar, black and red pepper to taste (about 1/4 teaspoon of each type). Mix everything, bring to a boil and cook covered over medium heat for 10 minutes.

3. Set aside and start filling:

500 gr. minced meat (it is best to take a mixture of beef and pork), add half a glass of rice (pre-fill the rice with boiling water and let stand for 10 - 15 minutes), two finely chopped onions, salt, black and red pepper to taste.

4. Wrap the filling in cabbage leaves, forming cabbage rolls, dip the cabbage rolls in the egg mixture (two eggs + 2 tablespoons of water), lightly beaten with a fork.

5. Fry in butter for three minutes on each side.

6. Place the cabbage rolls in a wide saucepan, add two bay leaves, pour in the sauce and simmer covered over low heat for 35 - 40 minutes.

Stuffed cabbage rolls with chicken filling baked in the oven are very tasty. This is my variation on the theme of family recipes.

Once in Italy I had the opportunity to try a similar dish and, upon returning home, I restored the recipe “from memory”.

Prepare cabbage leaves. And we begin to make the filling. Fry minced chicken with finely chopped onion and grated carrots until half cooked, add finely chopped bell pepper, salt and pepper to taste, cover with a lid and continue cooking for another five minutes. Let cool and form cabbage rolls.

Place the cabbage rolls in a greased baking dish, pour over 100 ml of sauce. cream and 3 tbsp. spoons of thick yogurt or sour cream. Bake in an oven preheated to 180⁰ for 30 minutes. Before serving, sprinkle with finely chopped parsley.

When baking in the oven, place a few pieces of butter on top of the cabbage rolls a - the dish will be much tastier, Scandinavian housewives advise.

To stew cabbage rolls, instead of water, you can use vegetable, meat or chicken broth, dry white wine and even tomato juice.

With these secrets, your cabbage rolls will be the most delicious and aromatic. Bon appetit!

Gastronomic observer, partner and advisor to the Guild of Chefs of Belarus, member of the Association of Restaurant and Gastronomic Observers of Russia.

Presenter of the gastronomic column in the Family Radio program on the first national radio channel.

Hobbies: photography, travel, vintage cookbooks, antiques, British and American television series of the 60s-90s, culinary history of the United States.

Stuffed cabbage rolls received their original name around the eighteenth century, and today this dish, in one interpretation or another, is known all over the world. The best step-by-step recipes will tell you in detail how to prepare cabbage rolls in various ways.

How to cook cabbage rolls - delicious recipe + video

Detailed video instructions will clearly show how to prepare delicious cabbage rolls according to a traditional recipe.

head of cabbage;
500 g minced meat;
1.5 tbsp. already steamed rice;
2 onions;
2 carrots;
4 tbsp. tomato paste;
1 tsp heaped paprika;
1 tbsp. Sahara;
2 bay leaves;
frying oil;
salt, black pepper.

Preparation:

Stuffed cabbage rolls in a slow cooker - step-by-step photo recipe

The most delicious cabbage rolls are obtained when stewed in a slow cooker. In this case, you can use both homemade products and semi-finished products.

ready-made cabbage rolls;
2 large carrots;
2 onions;
3–4 tbsp. tomato;
boiled water;
seasoning for cabbage dishes;
2–3 garlic cloves;
salt;
vegetable oil.

Preparation:

Remove the top layer from a cleanly washed carrot with a knife and grate it on a large grater.

2. Finely chop the peeled onion.

3. Pour some oil into the multicooker bowl.

4. Set the frying program for 10 minutes and place the cabbage rolls in one layer.

5. Once the undersides of the pieces are slightly browned (about 5 minutes), carefully turn them over and cook for another 5 minutes.

6. Place a layer of raw vegetables on top and add a little hot water. Set the multicooker to stewing mode for 20 minutes and close the lid.

7. Dilute the tomato with a small amount of water to make a thick sauce. Add seasoning for cabbage dishes, salt and pressed garlic.

8. About 5-7 minutes before the end of the process, pour in the sauce and simmer until done.

Cabbage rolls - step-by-step recipe

Do you want to surprise your guests and family? Prepare unusual cabbage rolls from red cabbage with vegetable filling.

forks of red cabbage;
3-4 small zucchini;
4–5 medium tomatoes;
1 large onion;
1 tsp vegetable oil;
salt pepper.

Preparation:

Boil enough water in a large saucepan. Cut the cabbage fork with a sharp knife in the stalk area a few centimeters deep.
Immerse the whole head of cabbage in water and cook a little more than usual (about 30 minutes).
Once the leaves are soft enough, remove the cabbage and cool well. Remove the top large leaves, and if necessary, beat off the thickenings.
Vegetable broth, without removing from heat, evaporate by about half.
Finely chop the onion and fry in a frying pan until transparent in literally a teaspoon of oil.
Wash the zucchini, cut into small cubes and add to the frying pan with the onions. Fry for 5-7 minutes until the zucchini is lightly golden.
Peel the tomatoes and cut the pulp into cubes. Place in the pan with the vegetables, add salt and simmer under the lid on low gas for about 10 minutes.
Once the filling has cooled well, make the cabbage rolls by placing a small portion of the vegetable mass on each cabbage leaf.
Place the prepared products in layers in a saucepan with broth. If there is not enough liquid, add water.
Preheat the oven to 160°C, place a pan of cabbage rolls inside and simmer for about half an hour under the lid.

The soft and tender leaves of young cabbage are ideal for making cabbage rolls. Unlike the old ones, they need to be cooked less, and the leaves themselves are more pliable and flexible.

young cabbage;
1 kg mixed minced meat;
1 egg;
carrot;
large onion;
large tomato;
5 tbsp. raw rice;
5 mountains each black and allspice;
vegetable oil;
2 bay leaves;
salt.

Preparation:

Boil the rice in advance until half cooked and cool. Add to the minced meat along with an egg and half a finely chopped onion. Salt, pepper and mix well.
Boil water in a large saucepan. Separate the cabbage into individual leaves and boil them for 5–10 minutes.
Place a portion of minced meat in the center of each sheet and roll up the cabbage rolls.
Finely chop the remaining half of the onion, carrot and tomato. Heat vegetable oil in a frying pan, fry the carrots first, then add the onions, and after the vegetables become soft, add the tomatoes.
Add salt to taste, add bay leaf and pepper, add a little cabbage broth and simmer the sauce for at least 10–15 minutes.
Line the bottom of the pan with small cabbage leaves, place cabbage rolls on top in layers and fill with tomato and vegetable sauce.
Cover with a lid and simmer on low gas for about 40 minutes.

Any kale is suitable for making cabbage rolls. The following recipe will tell you how to make a dish from Chinese cabbage.

Chinese cabbage;
600 g minced pork and beef;
0.5 tbsp. raw rice;
2 onions;
2 medium carrots;
100 ml sour cream;
1–2 tbsp. tomato paste;
vegetable oil for frying;
taste salt and pepper.

Preparation:

Rinse the rice in several waters and transfer to boiling water. Lightly add salt and cook until half cooked. Drain through a colander and cool.
Separate the Chinese cabbage into separate sheets, cut off the toughest part, and wash. Pour boiling water over and leave for 5 minutes.
Finely chop the onion and grate the carrots. Fry vegetables in vegetable oil.
Transfer half of the fried rice to the cooled rice, add tomato to the second part, dilute with cabbage broth and simmer for about 5-7 minutes. Pour in sour cream, add salt and pepper, boil for a couple of minutes and turn off.
Place the minced meat into the fried rice, add salt and season with spices to taste.
Form cabbage rolls from the minced meat and cooled leaves. Place them in layers in a thick-walled pan, pour sour cream and tomato sauce.
Simmer the Chinese cabbage rolls under the lid for about 35–40 minutes.

Stuffed cabbage rolls from grape leaves

And now the original recipe for cabbage rolls made from grape leaves or simply dolma. It is better to use young grape leaves that are light green or salted.

40–50 salted or fresh leaves;
500 ml meat broth;
500–600 g minced lamb;
4–6 tbsp. raw rice;
4–5 medium onions;
a mixture of greens - mint, dill, cilantro, parsley, basil;
50–70 g butter;
the same amount of vegetable matter;
a pinch of cumin and coarsely ground black pepper;
salt.

Serving sauce:

1 tbsp. sour cream;
5–6 cloves of garlic;
greenery;
salt.

Preparation:

Wash the grape leaves well and pour boiling water over them. After 5 minutes (10 for salted ones), drain in a colander and dry.
Wash the cereal thoroughly, add hot water, bring to a boil and cook on high gas for no more than 2-3 minutes. Place the half-cooked rice in a colander and cool.
Peel the onion and finely chop it. Fry over low heat in a mixture of vegetable and butter until soft, cool.
Add cold rice, frying and chopped herbs to the minced meat. Season with pepper, cumin and salt.
Place the grape leaves, smooth side down, place 1-2 tablespoons of minced meat on each, roll into small rolls, tucking the edges inward.
Place unused grape leaves in a thick-bottomed pan in two layers, with dolma on top. Pour in broth until it only lightly covers the items.
Cover with a plate or smaller lid. Place the pan on the fire and let it boil.
Then reduce the gas and simmer at a light boil for 1–1.5 hours.
For the sauce, finely chop the garlic cloves and herbs. Sprinkle with coarse salt and rub lightly with the flat side of a knife. Mix the garlic mass with sour cream and leave in the refrigerator for 2-4 hours.
The video recipe suggests preparing dolma in a slow cooker.

Stuffed cabbage rolls with rice - dietary, lenten option

The following recipe suggests preparing truly dietary cabbage rolls.

10–12 cabbage leaves;
small carrot;
½ tbsp. rice;
300 g champignons;
2–3 tbsp. tomato paste;
2 cloves of garlic;
1 tbsp. water.

Preparation:

Wash the rice clean, pour a glass of boiling water, wrap it and leave for 15–20 minutes.
Separate the cabbage fork into leaves, wash them and boil in salted boiling water for exactly one minute. Then immediately plunge into very cold water for one minute.
Open the lid on the pot of rice and wait until it cools slightly.
Grate the carrots on a coarse grater, cut the mushrooms into large strips or thin slices. (Only champignons can be used raw; if you are preparing cabbage rolls from wild mushrooms, they must be well boiled.)
Add mushrooms and carrots to the cooled rice, add salt and pepper well, stir until all ingredients are combined.
Form cabbage rolls from minced rice and cold cabbage leaves. If the edges do not hold, secure them with toothpicks.
Dilute the tomato with a glass of water, throw in a pinch of salt and chopped garlic.
Place the products in a saucepan, pour in the sauce and simmer the dish over medium heat (so that the sauce evaporates and thickens a little) after boiling for about 15–20 minutes.

Recipe for cabbage rolls with minced meat

Sometimes housewives do not want to spend too much time in the kitchen and prefer to cook so-called lazy cabbage rolls from cabbage and minced meat.

1 tbsp. rice;
0.5 kg minced meat;
half a medium cabbage;
onion head;
carrot;
egg;
flour for dredging;
2 tbsp. sour cream;
2 tbsp. tomato puree;
1 tbsp. water;
vegetable oil;
salt, pepper, herbs.

Preparation:

Finely chop half the cabbage, add a little salt and shake it well with your hands until it becomes soft.
Sauté an onion cut into quarter rings in vegetable oil. Add coarsely grated carrots. Simmer the vegetables for 5–7 minutes.
Boil the rice until medium cooked, cool. Mix minced meat, cabbage, cold rice and some sautéed vegetables. Beat in the egg, add salt and season to taste. Mix thoroughly and beat.
Form the minced meat into small, thick cutlets. Roll them in flour and fry until lightly browned.
Grease a baking sheet (if desired, line it with cabbage leaves), place lazy cabbage rolls in one layer, and top with a layer of fried stuffing. Make a sauce from sour cream, water and tomato and pour over the dish.
Cover the baking sheet with a sheet of foil and place in an oven preheated to 170°C.
After 30 minutes from the start of baking, remove the foil, and after another 10 minutes the dish is ready.

Stuffed cabbage rolls with rice and minced meat - the best recipe, the most delicious cabbage rolls

Cooking cabbage rolls, of course, is long and troublesome. But the finished dish turns out to be so tasty and self-sufficient that the time spent is worth it.

medium head of cabbage;
400 g minced pork and beef;
0.5 tbsp. rice;
2 large carrots;
2 onions;
salt, pepper, other spices;
2 tbsp. tomato;
0.5 ml broth;
350 g sour cream;
vegetable oil.

Preparation:

Pour a glass of boiling water over the rice, washed several times, and leave to swell under the lid.
Peel and chop the onions and carrots in any convenient way. Fry until golden brown in vegetable oil. Transfer the third part of the sauté to a plate.
Add the tomato to the remaining fry, mix thoroughly and pour in the broth. Add salt to taste and season with any spices. Simmer covered for 5-7 minutes, add sour cream, stir and simmer for another 5 minutes.
Mix the swollen and cooled rice with the minced meat, add cold sauté and stir until all components are combined.
Boil the whole cabbage for 20–25 minutes. Cool slightly and separate into leaves.
Once the cabbage leaves have cooled completely, form them and the minced meat into cabbage rolls.
Place a layer of cabbage leaves, a layer of cabbage rolls, more leaves, etc. on the bottom of a suitable container.
Pour tomato sauce over everything. If it does not reach the top of the cabbage rolls, add a little cabbage broth.
Simmer on low gas under the lid for 40–50 minutes.

Stuffed cabbage rolls with chicken or minced meat - a gentle recipe step by step

Using minced chicken, cabbage rolls can be made using the classic method. But the following recipe offers a completely original approach to preparing a familiar dish.

500 g chicken fillet;
3-4 pieces of dried loaf;
medium head of cabbage;
0.5 kg of mushrooms;
egg;
medium carrot;
a pair of onions;
3 tbsp. tomato;
3 tbsp. vegetable oil;
2–3 tbsp. sour cream;
salt and spices (curry, coriander, basil) to taste.

Preparation:

Cut out the cabbage stalk with a sharp knife and send the cabbage to cook in lightly salted boiling water for 20–25 minutes. Gradually remove the upper, already soft leaves.
Soak the loaf pieces in cold water. Cut the chicken fillet into strips and the mushrooms into thin slices. Grate the carrots and chop the onions.
Heat vegetable oil in a frying pan, quickly fry the meat, then add the mushrooms.
As soon as the liquid has evaporated, add the carrots, followed by the onions.
After all the ingredients have acquired the characteristic golden color, add salt and season with your favorite spices.
Cool the minced meat, add the squeezed loaf, beat in the egg and mix well.
Place a couple of spoons of minced meat on each cabbage leaf and wrap it in an envelope.
Line the bottom of the pan with the remaining cabbage leaves, and place cabbage rolls on top in several rows.
Prepare a sauce from the cooled broth (about 2 cups), tomatoes and sour cream. If necessary, add a little salt and pour the cabbage rolls into the pan.
Simmer after boiling for about half an hour on low gas.

How to cook cabbage rolls in the oven

If you cook cabbage rolls in the oven, they turn out juicier and richer in taste.

500 g mixed minced meat;
0.5 tbsp. raw rice;
medium sized cabbage forks;
1 onion;
salt pepper.

For the sauce:

2–3 tbsp. tomato paste;
1 tbsp. cabbage broth;
one onion and one carrot each;
a couple of cloves of garlic;
vegetable oil for sautéing;
salt, spices;
2–3 tbsp. sour cream.

Preparation:

Remove the top dirty leaves from the cabbage with a fork. Make deep cuts in the stalk area. Boil the cabbage in boiling water (15–20 minutes), turning it occasionally.
Remove the cabbage from the pan, cool slightly and separate the leaves.
Rinse the rice and boil until half cooked, drain it in a colander and let cool completely.
Chop one onion and fry until transparent.
Mix minced meat, sautéed onions and rice. Add salt and pepper. Mix well.
Roll up the cabbage rolls and place them in a single layer on a greased baking sheet.
Cut the second onion into quarter rings, grate the carrot coarsely. Fry until caramelized in a small amount of oil.
Add chopped garlic, salt, tomato. Stir thoroughly to combine the ingredients and pour in about a glass of cabbage broth or usually water.
Simmer for about 5-7 minutes and then add sour cream. Let it boil again and pour the sauce over the cabbage rolls on the baking sheet.
Cover the baking sheet with foil and bake the dish at 190°C for about 20 minutes. Remove the foil and leave for another 10 minutes until the items are lightly browned.

Stuffed cabbage rolls in the microwave - recipe

To cook cabbage rolls in the microwave, you just need to find a suitable container for this event. The rest of the process is traditional.

400 g minced pork;
80 g round raw rice;
1 onion;
1 tbsp. cabbage broth;
40 ml sunflower oil;
medium cabbage;
1 tbsp. tomato;
150 g sour cream;
black pepper, salt.

Preparation:

Take approximately 1.5–2 tbsp. water, boil it and add salt. Add clean rice and simmer gently for 10 minutes. Drain the water and cool the rice.
Remove the top leaves from the cabbage head, immerse it entirely in boiling water and cook for an average of 15–20 minutes. Periodically trim off leaves that have become soft.
Chop the onion, fry in a portion of oil, cool and mix with minced meat and rice. Pepper and add a little salt. Mix and beat the mass.
Roll cabbage leaves into cabbage rolls, putting 1-2 tablespoons of minced meat inside each. Place the finished products in a heat-resistant container.
Dilute the tomato with hot cabbage broth, add sour cream and, if necessary, a little salt. Pour the sauce over the cabbage rolls and cover the bowl with a lid.
Simmer in the microwave at highest power for about 20–30 minutes. After the signal, leave the dish to “rest” in the oven for another 10 minutes.

Stuffed cabbage rolls in a pan - simple preparation of cabbage rolls

There are many ways to cook cabbage rolls, but traditionally this dish is prepared in a saucepan. So that there is more gravy and all the products fit.

400 g minced pork;
100 g round regular rice;
medium cabbage fork;
bulb;
2 tbsp. sunflower oil;
salt pepper;
1 tbsp. tomato paste;
3 tbsp. sour cream;
400 ml water.

Preparation:

Add pre-cooked rice to the minced pork until medium cooked. Finely chop the onion, fry in oil and also add to the minced meat.
Add salt and black pepper, mix thoroughly and beat.
Make deep cuts in the cabbage stalk area, separate the leaves and boil them in boiling water for 3-5 minutes.
Cool them, place a minced meat cutlet on each and wrap in an envelope. Place a couple of sheets on the bottom of the pan, and layers of cabbage rolls on top.
Dissolve the tomato and sour cream in two glasses of hot water and add salt. Pour the resulting sauce over the cabbage rolls and bring to a boil over high heat.
Then turn the gas down to low and simmer for about 30–40 minutes, depending on the hardness of the cabbage. Let sit for at least 10-15 minutes before serving.

Delicious cabbage rolls in a frying pan

No less tasty and appetizing cabbage rolls can be prepared directly in the frying pan. This recipe is especially suitable if you are going to stew a small amount of products.

300 g mixed minced meat;
0.5 tbsp. regular rice;
small cabbage fork;
1 medium onion;
carrot;
salt, black pepper, paprika;
2–3 cloves of garlic;
1–2 tbsp. tomato puree;
vegetable oil.

Preparation:

Pour water into a saucepan, boil it and put in a whole forkful of cabbage. Tear off the soft leaves as cooking progresses.
Rinse the rice a couple of times, add water in a ratio of 1:2 and cook for about 5-7 minutes after boiling. Drain off excess liquid and cool the rice.
Cut the onion into small cubes and fry in oil until golden brown. At the end add chopped garlic.
Stir cold rice and fry into the minced meat, add paprika, salt and pepper.
Make cabbage rolls. Heat a little oil in a frying pan, place the products, and after 3-5 minutes, when the bottom side is fried, turn them over.
After another 3-5 minutes, pour the tomato diluted with cabbage broth.
Simmer covered over low heat for about 30–40 minutes.

How to cook frozen cabbage rolls

Very often, housewives make cabbage rolls for future use or buy semi-finished products in the store. This saves time and effort preparing dinner on weekdays.

10–15 frozen cabbage rolls;
large onion;
medium carrot;
2 tbsp. tomato paste;
pepper, bay leaf, salt;
vegetable oil for frying.

Preparation:

Defrost frozen semi-finished products, carefully, very lightly squeeze out excess liquid and place in a frying pan with boiling oil.
Fry the products until golden brown on both sides and transfer to a saucepan of suitable size.
Peel the onions and carrots, cut them as desired and fry them in the oil left over from the cabbage rolls.
Add the tomato, stir all ingredients vigorously and add water or broth to create a thin sauce. Salt, season and throw in the bay leaf, boil under the lid for about 4-5 minutes.
Pour the hot sauce over the fried cabbage rolls and simmer until tender (40–50 minutes), slightly bubbling.

Recipe for cabbage rolls in sour cream sauce

The most delicate onion and sour cream sauce makes the usual cabbage rolls even more appetizing and tasty. This dish will decorate even a formal feast.

750 g minced beef;
4 medium onions;
0.5 tbsp. raw rice;
1 large cabbage;
3 tbsp. sunflower oils;
400 g medium-fat sour cream;
1 tbsp. flour;
black pepper, salt;
200 g cheese (optional);
1 tbsp. water.

Preparation:

Boil the rice in a small amount of water until half cooked, drain it in a colander and rinse with cold water.
Separate the cabbage into individual leaves and boil them for 2-4 minutes until soft.
Cut two onions into small cubes, saute them in oil and cool.
Mix minced meat, cold rice and sauté. Add salt and pepper, stir until smooth.
Form the cabbage rolls into envelopes, quickly fry until lightly golden on both sides and place in a deep pan.
Cut the remaining two onions into thin half rings. Sauté in butter until soft, sprinkle with flour, stir quickly to prevent lumps from forming. Add sour cream and water. Add salt to taste, boil for a minute and pour into the prepared form with cabbage rolls.
Bake for approximately 40–45 minutes in an oven preheated to 190°C. 10 minutes before the end, if desired, grate the cheese.

How to make cabbage rolls with tomato

The following recipe will describe in detail the process of preparing cabbage rolls with tomato.

1 kg of meat (veal and chicken fillet);
Large head of cabbage;
100–150 g raw rice;
one large carrot and one onion each;
4 tbsp. tomato paste;
salt, pepper, a pinch of cumin;
0.5 liters of cabbage broth.

Preparation:

Separate the cabbage into individual leaves. Cut off any thick spots. Boil water, add salt and boil for 5–7 minutes.
Cook cleanly washed rice until partially cooked, transfer to a colander and cool under running cold water.
Pass two types of meat, peeled carrots and onions through a meat grinder twice.
Mix minced meat and rice, salt well.
Wrap a cutlet of cooked minced meat in each cabbage leaf. Place the products in a pan, the bottom of which is lined with empty cabbage leaves.

Classic cabbage rolls with meat and rice are a favorite dish for many. The combination of juicy minced meat, soft cabbage leaves and rich tomato and sour cream sauce is incredibly tasty and satisfying! However, when preparing this popular dish, there are some points that should be taken into account to achieve the perfect result. This includes boiling cabbage, properly prepared filling, and forming cabbage rolls. In our step-by-step instructions we will consider all the stages in detail.

The most time-consuming process in the cabbage rolls recipe is preparing the cabbage. It is necessary to carefully separate the leaves from the head of cabbage so as not to tear them or damage them. This can be done in different ways (using freezing, microwave, under running water, etc.). But today we will use the traditional method.

Ingredients:

minced meat (pork + beef) - 0.5 kg;
cabbage - 1 large;
rice - ½ cup;
carrots - 1 small;
onion - 1 large or 2 small;
garlic - 1-2 cloves;
tomatoes - 2-3 pcs.;
fresh herbs (dill or parsley) - 3-4 sprigs;
vegetable oil - 40-50 ml;
salt, pepper - to taste.

For the sauce:

tomato paste - 2 tbsp. spoons;
sour cream - 4 tbsp. spoons;
water - about 400 ml;
salt - to taste.

Stuffed cabbage rolls recipe step by step with photos at home

Remove the top damaged leaves from the cabbage. Next, we make deep cuts around the stalk with a knife to separate the base of the leaves from the head of cabbage. Choose a large saucepan (ideally the cabbage should fit completely there) and fill it with water. Place the head of cabbage on a knife or fork and immerse it in boiling salted liquid.
Gradually, the cabbage leaves will begin to separate from the head of cabbage (we carefully help them with a fork).
When there are 3-5 leaves in the pan, remove the head of cabbage from the pan. Cook the separated leaves for 1-2 minutes (until soft and elastic), then remove with a slotted spoon. Next, place the head of cabbage in the pan again, wait for the leaves to separate, etc. We repeat the procedure until all suitable leaves are gone.
Stuffing for cabbage rolls recipe with photo
While the cabbage leaves are cooling, prepare the meat filling for the cabbage rolls. Heat a frying pan with vegetable oil, fry finely chopped onion until soft.
Next we add carrots to the onions. Stirring, sauté everything together for about 3 minutes.
Add the carrot and onion mixture to the minced meat and squeeze the garlic cloves through a press. Add chopped herbs to the mixture.
Boil the rice until half cooked and also add it to the meat mixture. For juiciness, be sure to add tomato pulp to the filling ingredients. To do this, soak the tomatoes in boiling water for a couple of minutes, then rinse them with cold water and remove the steamed skin. Grind the pulp with a knife or turn it into a “puree” using a blender.
Salt and pepper the filling ingredients, mix thoroughly.
How to cook cabbage rolls with meat and rice
Forming cabbage rolls. Take a cabbage leaf and remove the hard part (the stem) with a knife. Lay out a portion of the meat mass (about 2-3 tablespoons). Cover the filling with the bottom edge of the cabbage leaf.
Then we bend the sides to the minced meat and fold the top edge. We get a completely closed “envelope”. From the amount of products indicated in the recipe you will get approximately 9-10 cabbage rolls.
Heat vegetable oil in a saucepan or deep frying pan. We fry our semi-finished products on both sides.
Mix sour cream and tomato paste, dilute with water, lightly salt. Pour the prepared sauce over the cabbage rolls. The liquid should cover the products almost completely (add water if necessary). Cover the pan with a lid.
Stew cabbage rolls with meat and rice for 30-40 minutes over low heat. Serve the finished products with the sauce and add herbs.