Served in a cabbage leaf. Fresh cabbage rolls in tomato sauce

Today we'll talk about how correct prepare cabbage rolls in cabbage leaves stuffed with minced meat.

Homemade cabbage rolls- so dear to our hearts and certainly delicious second dish! Our grandmothers and mothers always prepared them for us in childhood. Recipe for making cabbage rolls classic recipe based on wrapping minced meat in cabbage leaves, although there are many various options preparing cabbage rolls. But today we are preparing a classic!

Step-by-step recipe for making cabbage rolls with photos

To prepare cabbage rolls we will need the following ingredients:

White cabbage – 1 large head;
Minced meat – 1 kg;
Dry rice – 0.5 cups (250 g volume)
Onions – 2 large heads;
Fresh carrots – 1-2 pieces;
Tomato paste – 2 tablespoons;
Sour cream 15% fat – 150 grams;
Dry seasonings - to taste;
Ground black pepper or a mixture of peppers - to taste;
Salt - to taste;
Bay leaf - to taste;
Fresh herbs (dill, parsley, etc.) - to taste;
Refined vegetable oil - for frying.

Let's start preparing cabbage rolls:

Step 1. Let's start preparing by preparing the filling for cabbage rolls, namely by preparing minced meat. Prepare minced cabbage rolls from two types of meat - pork + beef in a 1/1 ratio, i.e. take half a kilo of pork and half a kilo of beef.

Grind the meat in a meat grinder along with the onion. Take 1/3 of a large onion head.
Season the minced meat with salt and pepper to taste.
TO minced meat Now you need to chop the rest of the onion very finely, just chop it, do not twist it. (Our family likes it when onions fried until golden brown are added to the stuffing for cabbage rolls. If you don’t accept this, then just chop it very finely with a knife).
Mix the minced meat well with your hands and don’t just mix, but knead it, so it will be much fluffier. Set the minced meat aside for now.

Minced meat for cabbage rolls

Step 2. The next step in cooking is to prepare the rice. We will boil the rice until half cooked and rinse. This technique will make the filling more fluffy than if you put unwashed or raw rice. By washing the rice, we will wash away the sticky part that is present in the rice grains.

Rice cereals need to be sorted out, rinsed well, placed in a saucepan and filled with water.
Place the pan with rice on the stove and cook the rice until half cooked.
Drain the undercooked rice into a colander and rinse with water.
Leave the rice in a colander to drain the liquid.

Rice for stuffing cabbage rolls

Step 3. Let's continue cooking - prepare the cabbage. To do this, you will need a large saucepan that can fit the entire head of cabbage.

Place the cabbage in a saucepan and fill it with water so that the vegetable is completely hidden under water. Turn on the stove and let the water boil.
After boiling, boil the cabbage in water for about 10 minutes. Remember that our goal is not to cook the cabbage, but only to soften it a little. After this procedure, it will be much easier to separate the cabbage leaves from the stalk.

Place the whole head of cabbage in the pan

Step 4. After boiling the cabbage, carefully drain the water and remove the cabbage, placing it in a large colander or on a tray. Let the cabbage head cool and remove any excess liquid.

Cool the head of cabbage and let the water drain

Step 5. While the water is draining from the cabbage head, let's prepare the filling for the cabbage rolls.

We need to combine minced meat and rice boiled until half cooked. After mixing, taste, if you think necessary, add more salt and pepper.

Stuffing for cabbage rolls made from minced meat and rice

Step 6. Next, you will need to separate the cabbage leaves from the cooled head from the stalk. Each leaf must be carefully separated, so as not to damage the integrity of the leaf, using a knife, cutting off at the base. In this way, disassemble the head of cabbage, cutting off each leaf until the leaves are large enough to wrap the minced meat in. Set the cabbage leaves aside for now.

Separate the cabbage leaves from the head

Step 7 Now let's start preparing cabbage leaves for cabbage rolls. You will need a large cutting board to wrap and stack the cabbage rolls on.

Carefully lay out the cabbage leaf and cut off part of the thickening at the base of the leaf horizontally with a thin, sharp knife. Do this with each leaf.

Cut the thickening from the cabbage leaf with a knife

Step 8 Wrap the cabbage roll filling in cabbage leaves.

In order to wrap the cabbage rolls, you need to straighten the cabbage leaf on a cutting board.
Place the required amount of meat filling on the sheet at its base.
Fold the edges inward on the sides.
Then, slightly compacting, roll the sheet into a roll.
To prevent it from unwinding, you can pin the edge of the sheet with a toothpick or tie the cabbage roll with thread, although this is not necessary. There is one more trick! To prevent the cabbage rolls from unrolling, you need to beat the egg and dip the cabbage rolls in it. This technique is used by chefs to prevent cabbage rolls from unraveling when stewing.

Forming cabbage rolls

Wrap all the leaves in cabbage rolls this way.

Stuffed cabbage rolls are ready for further preparation

Step 9 Fry the cabbage rolls in a frying pan. All cabbage rolls need to be lightly fried before they go to stew.

To do this, put the frying pan on the fire, pour vegetable oil.
As soon as the oil is hot, place the cabbage rolls seam side down and fry on both sides for 5 minutes on each side.

Fry the cabbage rolls on both sides

Step 10 Place the cabbage rolls in a saucepan or cast iron pot. Line the bottom of the container in which the cabbage rolls will be stewed with a layer of cabbage leaves. If there are any unsorted leaves left from our head of cabbage, then use them. After the “pillow” of leaves is ready, start laying out the cabbage rolls.

Place the fried cabbage rolls in a bowl for stewing

Step 11 We are preparing the sauce in which the cabbage rolls will be stewed. To prepare the filling for cabbage rolls, we will need the remaining onion, carrots, tomato paste, sour cream, salt, pepper, and seasonings.

Onion. Peel the onion and rinse cold water and cut into medium sized cubes. It is not necessary to chop it too much; the onion will still be extinguished during cooking.

Cut the onion into cubes

Carrot. Wash the carrots, peel them, rinse them again with water and cut them into cubes or strips. You can grate it on a coarse grater.

Grate the carrots on a coarse grater

Sauté onions and carrots. Take a deep frying pan. In this frying pan, fry the chopped onion until transparent, then add the grated or chopped carrots and sauté for another three minutes, stirring constantly.

Sauté onions and carrots

Add tomato paste. Reduce heat to medium and add tomato paste to the onions and carrots, stir and simmer for another three minutes.

Add tomato paste to sautéed vegetables

Add sour cream. Next, dilute the sour cream with water and pour it into the frying pan with the tomato frying, stir. (There should be enough water so that there is enough sauce to cover the cabbage rolls when stewing). Let the filling boil and add salt, pepper, and seasonings to taste. Remove the pan from the stove and turn up the heat to high.

Add sour cream to vegetables and tomatoes

Step 12 Pour the cabbage rolls with tomato-sour cream sauce. Place a container with cabbage rolls on a preheated stove, pour the sauce we prepared over the cabbage rolls. Once the cabbage rolls are in the sauce and on the stove, close them with a lid and wait until the filling begins to boil; once it boils, reduce the heat to low and simmer over low heat for at least an hour.

Fill the cabbage rolls with sauce

Before the end of stewing, add a bay leaf to the cabbage rolls about ten minutes, and after turning off the stove it’s time to add finely chopped fresh herbs.

After turning off the stove, do not remove the container with cabbage rolls; let them simmer on a warm stove until it cools down.

Cabbage rolls with meat filling ready, they can be served as an independent dish. They are served with sour cream and herbs. You can also serve cabbage rolls with a side dish, for example, mashed potatoes or boiled rice.

If you used a thread to give the cabbage rolls integrity, do not forget to remove the stuffed cabbage rolls from it when serving. Just cut the thread with scissors and then serve.

Eat cabbage rolls for your health! Enjoy your meal!

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Today we will cook extraordinary dish— fried cabbage leaves with egg. Leaf from white cabbage rolled up into an envelope, dipped in egg and fried in a frying pan. It turns out to be a kind of cabbage schnitzel.

These envelopes of cabbage leaves are very tasty; they can be prepared from either young cabbage or winter varieties.

We will need:

white cabbage (large head)

3 large eggs

vegetable oil

salt - a pinch

ground black pepper - to taste

Preparation:

Cut the stalk from the cabbage. Disassemble the head of cabbage into leaves (we will need 15 large leaves). We wash them under running water. Then you need to boil half a pan of water and add half a teaspoon of salt. Then place the leaves in this boiling water and cook for 5-10 minutes (depending on the thickness of the leaves).

After that, drain them in a colander and wait until they cool down. Next, we beat each sheet on one side to make it easier to fold the envelopes later. If the cabbage is old, then the square in the stalk area needs to be trimmed.

We roll each cabbage leaf into envelopes, just like cabbage rolls.

Beat the eggs in a bowl, add salt, pepper and mix everything.

Dip each envelope of cabbage leaves in an egg and fry in vegetable oil on both sides until golden brown over medium heat.

Many people make cabbage envelopes in batter, as well as with cheese, ham and other fillings.

Bon appetit!

How to separate cabbage leaves for cabbage rolls

1. First you need to prepare cabbage leaves for future cabbage rolls. Boil water in a deep saucepan and place a whole head of cabbage in it. The stalk should be on top - pierce it with a fork or knife to make it easier to hold the cabbage.

2. As soon as the top leaf of the cabbage is warm, it must be cut off at the base.

3. Gradually you need to disassemble the entire head of cabbage, separating each leaf. For cabbage rolls, only large leaves need to be set aside. At the base of each leaf, cut off the hard part with a knife.

4. Now you need to boil the cabbage leaves in a large amount of boiling water. This is done so that they become soft and do not break when folded.

Minced meat and rice stuffing for cabbage rolls

5. Mix rice with minced meat, add spices to taste.

6. Put a small amount of minced meat at the base of the cabbage leaf and roll into an envelope.

How to cook cabbage rolls with minced cabbage leaves

7. Fry the prepared cabbage rolls in a hot frying pan with the addition of sunflower oil.

8. Now the cabbage rolls should be placed tightly in a deep pan or cauldron. Pour water on top so that it covers them halfway. Place the pan on low heat. Fry chopped onions and carrots in a frying pan, add tomato juice and let it boil. Place the onions and carrots in a container with cabbage rolls, close the lid and turn on the burner to high heat. After boiling, reduce the heat and continue cooking for 40–50 minutes.

Hot cabbage rolls in cabbage leaves can be served with potatoes, rice, and cereal porridges.

You can add carrots, chopped tomatoes, garlic, and sour cream to the stuffing for cabbage rolls. They will give the cabbage rolls a unique aroma and taste and make the filling juicy.

I was looking for something unusual meat dish. What I liked about this particular recipe is that it doesn’t require an oven, there’s no frying, the ingredients are affordable, the taste is special and very homemade!
I concluded for myself that I will cook the dish according to this recipe more than once, but it’s better to tear the cabbage leaves, because when you put meat and vegetables on a plate, a huge cabbage leaf doesn’t look fashionable on the plate, and it’s okay to eat it like that the view is not very convenient.
Let's go cook:
1 kg of meat (this can be a neck, a shank or just a tenderloin). Type of meat: pork or beef.
a few cabbage leaves (about 5)
1 carrot
2 fresh zucchini or zucchini
2 heads onions
2 cups tomato juice
salt, spices to taste
bay leaf, garlic

Preparation:
1. Cook the meat. To do this, cut the meat into 1 cm portions. Salt and pepper, distribute the spices well and evenly over the meat.
I cooked from pork neck.

2. Chop the vegetables. To do this, chop the carrots, onions and zucchini into rings.

Cut the carrots thinner. Carrots cut very roughly into thick circles will be delicious.
3. Take a cauldron or any pan with thick walls. Place cabbage leaves on the bottom of the pan.

As I wrote above, nothing will happen if you tear these cabbage leaves into smaller pieces and place the cabbage in one layer on the bottom of the cauldron. Otherwise, you will end up with everything in pieces and in some places huge whole cabbage leaves. It’s inconvenient to eat them and put them in portions and in general.
Next, place the meat in one layer on the cabbage leaves.

First place a layer of carrots on the meat, then a layer of zucchini and then a layer of onions. Cut a couple of garlic cloves in half and place in a cauldron. We do the same with laurel.

Pour in 1 glass of prepared tomato juice.
Before pouring tomato juice, you need to prepare it: add salt, sugar and, if necessary, to the tomato juice. lemon juice. Your tomato juice should be sweet and sour.
Next, after the tomato juice, we again put cabbage leaves in one layer, then meat, then vegetables in layers, garlic and bay leaves. We carry out this procedure until there are enough products.
Last layer, the one closest to the lid should be cabbage. Fill in tomato juice. Turn on medium heat. When it boils, reduce the heat to low and simmer, covered, for about 2 hours until done. YOU DO NOT NEED TO INTERFER OR DO ANYTHING WITH THE DISH UNTIL IT'S READY.

Serve with potatoes or cereal.
Bon appetit!

We haven't cooked anything for a long time delicious filling. And we missed cabbage rolls made from fresh cabbage.

They even cooked. And so tasty and favorite dish missed. Let's fix the situation.

Stuffed cabbage rolls made from fresh cabbage are a simple, satisfying meal that has long competed with many fashionable dishes.

There are different types of cabbage rolls. This recipe for cabbage rolls differs from many in that the rice is not pre-boiled, but only soaked in water, the cabbage rolls are not pre-fried, fried carrots and onions are added to the minced meat, as well as raw eggs. For what? Now you will find out...

The weight of the finished dish will be approximately 2,800 kg.

The dish is designed for 7-8 people

Total cooking time: 1 hour 50 minutes

Preparation time: 50 minutes

Cooking time: 60 minutes

To prepare cabbage rolls from fresh cabbage we will need:

fresh cabbage 1 large head,
beef or pork meat is not fatty, it tastes better to mix them 500-600 gr.,
large onion 1 pc.,
rice 1.5-2 cups,
large carrots 1 pc.,
egg 2-3 pcs.,
vegetable oil for frying 70-80 gr.,
butter or 30-40 gr.,
salt 1 teaspoon,
ground black pepper 0.5 teaspoon.

For the sauce:

tomato paste 2-3 tablespoons,
sour cream 4-5 tablespoons,
water 1-1.5 cups,
salt 0.5 teaspoon,
greens - dill, parsley taste,
bay leaf 4-5 leaves,
black peppercorns 7-8 peas,

Stuffed cabbage rolls from fresh cabbage. How to cook minced meat

Rinse the rice well in cold water 5-6 times until the water becomes clear.

We leave the rice to swell with water, we will return to it when we prepare the minced meat.

Peel the onion and cut into small cubes.

Peel the carrots and grate them on a coarse grater.

Pour vegetable oil into a preheated thick-bottomed frying pan and heat it over medium heat for 2-3 minutes.

Fry the onion over medium heat until translucent.

Add grated carrots.

Fry the onions and carrots over medium heat for 10-12 minutes until golden brown.

Wash the meat thoroughly in running water, remove bones, veins and films.

Grind the meat in a meat grinder with a medium or large grate.

Add washed, swollen rice to the minced meat.

Add fried onions and carrots.

Add eggs.

Salt and pepper.

Mix the stuffing for cabbage rolls thoroughly with a spoon or your hands.

Salt and pepper to taste.

Stuffing for cabbage rolls is ready

How to quickly prepare cabbage leaves for cabbage rolls

Using a knife, cut the stalk from a head of cabbage.

Pour water into a saucepan or cauldron of suitable capacity so that the entire head of cabbage can fit, and bring it to a boil.

Remove the top and damaged leaves from the head of cabbage.

Carefully lower the cabbage head into boiling water.

Bring water to a boil. Cook the cabbage for about 2-3 minutes.

Using a fork or knife, carefully separate the cabbage leaves one at a time; the steamed leaves are very tender.

And so on until the last leaves are separated from the head of cabbage.

Place the steamed cabbage leaves on a cutting board. Let them cool at room temperature.

Cut off the hard part of the cabbage leaf with a knife on one side.

We cut off the hard part of the cabbage leaf with a knife from the other side.

Cut the halves of cabbage leaves into two more parts.

How to wrap cabbage rolls from fresh cabbage

Spoon the filling onto the cabbage leaf.

Cover the filling with the bottom edge of the sheet towards the center (see photo)

From above we cover the left edge of the sheet towards the center.

From above we cover the right edge of the sheet towards the center.

Collapse cabbage roll mat.

The cabbage leaves cabbage roll “rug” is ready.

How to cook cabbage rolls from cabbage leaves

Place cabbage rolls in a cauldron, seam side down.

This will help them keep their shape while cooking.

When placing cabbage rolls in a cauldron, place cream or butter between the cabbage rolls. melted butter. This way the cabbage rolls will be much tastier.

Fill the cabbage rolls in cabbage leaves with clean cold water to a level just below their top layer.

Over medium heat, bring the cabbage rolls to a boil.

Salt the water to taste.

Cover the cauldron with a heavy lid and wait until steam comes out from under the lid.

Reduce the heat under the cauldron with cabbage rolls so that a little steam comes out.

We simmer our cabbage rolls in cabbage leaves for 30-35 minutes.

Do not open the lid of the cauldron during stewing.

That's all our aromatic cabbage rolls made from fresh cabbage are ready.

Serve them with sour cream, you can sprinkle with fresh herbs. However, it’s still delicious.

But there are other ways to prepare cabbage rolls - cook them in sauce.

Cooking cabbage rolls in various sauces significantly improves their taste.

The sauce (gravy) for cabbage rolls can be tomato, vegetable, creamy sour cream, mushroom...

Lately, we have increasingly begun to cook cabbage rolls in tomato-sour cream sauce. It seems tastier to me this way.

With success, instead of water, I use it when preparing and.

I haven’t tried cooking it in sauces. I think that young grape leaves have their own unique taste, and the sauce will simply drown it out.

But let's get back to raw cabbage rolls in a cauldron. And instead of water, we’ll fill them with delicious tomato and sour cream sauce.

How to prepare sauce (gravy) for cooking cabbage rolls

Place 2 tablespoons of tomato paste in a bowl

Then add 4-5 tablespoons of sour cream, 4-5 leaves bay leaf, 8-10 black peppercorns, 0.5 teaspoon of salt, add fresh or dried dill and parsley to taste and fill it all with a glass of clean water.

Mix all sauce ingredients until smooth.

Pour the sauce into the cauldron to a level just below the top layer of cabbage rolls.

Simmer the cabbage rolls in the sauce over low heat, covered, for 30-35 minutes. Just like we stewed them in water.

The rice absorbed almost all the moisture, the cabbage rolls increased in size almost one and a half times, took the form of small sausages, the minced egg bonded the meat and rice when heated. So the cabbage rolls won’t fall apart on the plate.