Recipe for curd filling for pies. Cottage cheese filling for yeast dough tarts

Cabbage rolls are a unique culinary dish. They are served both for the festive and for the everyday table. You can experiment with the ingredients and seasonings of this hearty meal for a very long period of time. There is also a mass useful tips, adhering to which the dish can be given an unforgettable and refined taste. Here is some of them.

To add spice to cabbage rolls in cabbage leaves, you need to add a few grated bell peppers to the sauce or filling.
If cabbage rolls are cooked with the addition of rice, you need to choose large rice - it should be thoroughly washed with water (preferably several times).
Stuffed cabbage will be an order of magnitude tastier if the rice is fried together with onions in vegetable oil - it will not stick together, as it will be saturated with fat and become more fragrant.
To avoid the stickiness of the filling, rice must be poured a small amount water - so that only a little covers the cereal.
For taste, you can put a skin of smoked lard or a smoked chicken wing on the bottom of the pot with cabbage rolls.

How to cook frozen cabbage rolls:

What we need:

Frozen cabbage rolls - 15 pcs
Carrot - 1 pc.
Onion - 2 pcs
Tomato paste - 2 tbsp
Seasonings - salt, pepper, Bay leaf
Vegetable oil
Water or broth

Cooking steps:

Before cooking cabbage rolls, they should be thawed. To do this, it is enough to get our semi-finished products from the freezer 2 hours before cooking, or place the dishes with frozen cabbage rolls in the microwave (mode - defrosting by weight).

1. Thawed cabbage rolls, slightly squeeze out excess liquid and place in a pan with heated vegetable oil.

2. Lightly fry on both sides until golden brown.

3. Transfer the fried cabbage rolls to a saucepan.

How to prepare cabbage sauce:

Carrots with onions are freed from the peel and cut.
Three carrots on a coarse grater.
Onion mode into small cubes.
In the oil that remains after frying the cabbage rolls, fry the onions and carrots.
Add the tomato paste and fry it lightly to remove the acid.
Add a little water or vegetable broth and leave to simmer over low heat for 10-15 minutes.
Salt the stewed vegetables, pepper, add the bay leaf and leave to languish for another 3-4 minutes.

Pre-fried cabbage rolls, pour our sauce. If the liquid is not enough, then add water or broth until the liquid covers the cabbage rolls. Simmer over medium heat for no more than one hour.

Serve with sour cream or mayonnaise. Enjoy your meal!

How to stew cabbage rolls in a saucepan step by step video recipe

We have prepared a video for you to fully understand step by step process cooking.

Stuffed cabbage rolls put frozen on a heated frying pan, poured with oil, and fry on each side. Then pour water (to half cover the cabbage rolls), sour cream or ketchup and simmer over medium heat under the lid.

Stew homemade cabbage rolls.

How delicious to fry stuffed cabbage semi-finished products

Products
Stuffed cabbage semi-finished products - 6 pieces
Onion - 2 heads
Carrot - 1 large carrot
Sour cream and tomato ketchup (as an option, mayonnaise and adjika) - to taste
Wine (or water) dry white - 1 glass
Salt and pepper - to taste

How to cook stuffed cabbage semi-finished products in a pan
1. Onion peel and cut, peel and grate the carrots on a coarse grater.
2. Heat up the pan, pour in the oil, put the onion, fry it for 5 minutes, stirring occasionally.
3. Add carrots to the pan, and fry for another 5 minutes.
4. Salt and pepper the onions and carrots.
5. In a separate pan, fry the cabbage rolls for 5 minutes on each side. Before frying, semi-finished cabbage rolls are not thawed.
6. Put the cabbage rolls to the onions and carrots, add wine (or water) to half the level of the cabbage rolls, pour over the sauce and simmer under closed lid within 30 minutes.

The shelf life of semi-finished cabbage rolls is 5 days in a refrigerator at a temperature of 0-+3 degrees, or in a freezer at -18 degrees for 3 months.

How to stew pigeons

Products
Minced meat - 300 grams
Eggs - 2 pieces
Onion - 1 piece
Rice in bags for cooking - 1 piece
Cabbage - 300 grams
Salt - half a teaspoon
Ground black pepper - a quarter of a teaspoon
Breadcrumbs - 5 tablespoons
Vegetable oil - 5 tablespoons
Sour cream - 200 grams

Food preparation
1. Boil 1 bag of rice.
2. Very finely chop 1 onion.
3. Cut into squares 1x1 centimeter 300 grams of cabbage.
4. Pour 5 tablespoons of breadcrumbs into a plate.
5. Put 300 grams of prepared minced meat in a bowl.
6. Add onion, rice, cabbage, eggs, half a teaspoon of salt, a quarter teaspoon of ground black pepper to the minced meat and mix everything.
7. Form cutlets ( lazy cabbage rolls).
8. Dip each cabbage roll into a plate with breadcrumbs and turn over a few times.

How to stew lazy cabbage rolls in a pan
1. Pour 5 tablespoons into the pan vegetable oil, to put on medium fire, heat 1 minute.
2. Put the cabbage rolls in the pan, fry for 5 minutes.
3. Turn the stuffed cabbage over, fry for 5 minutes.
4. Close the frying pan with lazy cabbage rolls with a lid, make a small fire and simmer for 20 minutes.

Lazy cabbage rolls in a slow cooker
1. Pour 5 tablespoons of vegetable oil into the multicooker bowl and put lazy cabbage rolls.
2. Cook for 60 minutes on the "Baking" mode.

Lazy cabbage rolls in the microwave
1. Put lazy cabbage rolls in a mold.
2. In 200 grams of sour cream, add 1 cup of water and a quarter teaspoon of salt, stir and pour lazy cabbage rolls with the resulting sauce.
3. Cook for 40 minutes at 750 watts.
Serve lazy cabbage rolls with sour cream, mayonnaise or ketchup.

Fkusnofakty

2. The name "stuffed cabbage" appeared in Russian cuisine at the beginning of the 18th century, along with the fashion for fried pigeons, which came from France. At first they really fried the birds, and then they began to interfere Ground beef with millet porridge and wrapped in a cabbage leaf, the name, of course, has also changed.

3. Stuffed cabbage - a dish typical of Slavic and Baltic cuisines. It is believed that the tradition of baking minced lamb in grape leaves (dolma) came from Turkey and Armenia, and European peoples used the cooking method, but replaced the main ingredients.

Each of us has a dish familiar from childhood. Stuffed cabbage classic - one of these. We all remember how carefully mothers and grandmothers picked cabbage for them, how they cooked delicious minced meat, certainly with a secret. How then they took this delicacy out of a large saucepan and laid it out on plates. To please your loved ones with such a delicious dinner, you need to know some subtleties.

Stuffed cabbage - favorite dish in many countries. The food is not only very tasty, but also easy to prepare. Most often, cabbage rolls are cooked with meat, however, the filling is different. Despite the fact that the dish is popular, not everyone can cook it delicious. To please your loved ones, it is useful to know how much to cook cabbage rolls.

They can be "lazy", and in some countries only sauerkraut. And the filling of this amazing international dish can be different. It's about pigeons. This cooking masterpiece boasts a large army of admirers around the world.

Stuffed cabbage should be boiled for 25 minutes.

By the way, they can also be cooked in a double boiler. Then the cooking time will be 30-40 minutes.

If you cook cabbage rolls traditional way- in a saucepan on the stove - remember that the water should only slightly cover the cabbage rolls. If there is too much liquid, the dish will never become a work of culinary art - cabbage rolls will be shapeless.

An ideal addition to cabbage rolls will be sour cream tomato sauce(the name speaks for itself, it includes sour cream, tomato paste, salt and black pepper). Well, if you decide to use semi-finished products, then frozen cabbage rolls, as a rule, without defrosting, are put in boiling water and boiled for 30 minutes. Believe me, once you cook this favorite dish of everyone, you will answer your own question "How long to cook cabbage rolls?".

The right stuffing for cabbage rolls

Classic cabbage rolls are prepared with the addition of different types meat. Basically it is, of course, pork and beef. But there are known options for a dish with fish, vegetable or mushroom fillings. Sometimes this dish is stuffed with potatoes. Necessarily in the filling there is cereal.

Most often it is rice, but recipes with buckwheat are also known. The taste and juiciness of the final dish depends on the correct preparation of the filling. good stuffing always contains a sufficient amount of onions. The ratio of rice and minced meat in them is no more than 50 to 50, but there should not be too little cereal either.

Some housewives sauté onions and carrots before preparing the filling. To minced meat some potatoes are often added. You need to mix all the ingredients of the filling when they have cooled down after pre-treatment. Salt and spices will not be superfluous here. You can limit yourself to ground black and allspice. Try adding some chopped dill. Sometimes a little fat is added to the minced meat for juiciness.

The best cabbage for cabbage rolls:

To make cabbage rolls with meat and rice really tasty, you need not only to choose the right ingredients for the filling, but also choose the right cabbage. A good white-headed beauty should not be completely dense, the looser, the easier it will be to separate the leaves. It is best if the forks are not round, but flattened.

Young cabbages are also suitable, the leaves of which are still quite soft. Meanwhile, many experienced housewives claim that the most the best cabbage for classic cabbage rolls, it is a snow-white head of dense leaves. But it will not be possible to immediately separate the components necessary for cooking the dish. There are several ways to prepare cabbage for later use in a cabbage roll recipe.

The microwave will help. Take a suitable fork, with neat cuts at the very base, remove the stalk from it. If you come across a flat cabbage, then the stalk will be very small and will be cut out without difficulty. Send the cabbage in the microwave for 5-7 minutes. The exact time depends on the size of the fork. Then drop the vegetable into cold water or wait until it cools down a bit. After this procedure, the leaves will separate very easily.
Pot with boiling water. For this method, a head of cabbage with a protruding stem is suitable, so that it is convenient to get it. Bring a pot of water to a boil and dip a fork in it for about 5 minutes. Then wash the cabbage and remove the leaves. These methods are suitable even for old heads of cabbage. And if the vegetable you have chosen is soft enough, then you can get by with the following option.
Jet hot water. Make cuts at the base of the leaves and substitute the cabbage with this part under a stream of hot water. Hold like this for a couple of minutes. Then try to separate the leaves.

After such procedures, the preparation for cabbage rolls with meat and rice often remains quite tough. Therefore, cooks recommend boiling hard leaves in salted water until half cooked. To make it easy to wrap the stuffing and then it was convenient to eat ready-made cabbage rolls with rice, cut off the seals in the middle of each sheet.

How to cook cabbage rolls

Often chefs cook stuffed cabbage with minced meat and rice in a pot on the stove. The fire should be weak so that the dish is cooked slowly, stewed. This delicacy turns out to be very tender and tasty when it is baked in the oven. It will taste no less pleasant when you use a slow cooker to prepare it.

There are lovers who know how to cook cabbage rolls in the microwave so that they turn out to be as juicy as in a regular saucepan. The dishes for cabbage rolls with rice and minced meat also need to be selected special.

To prevent the dish from burning and heating evenly, use cauldrons or pots with thick walls. Numerous recipes for cabbage rolls with photos that are on the network agree on one thing - for a tasty result, slow heating is important, which ensures long languor. But the taste of classic cabbage rolls depends not only on this, but also on the broth in which they languish.

Its exact recipe depends on the preferences of the cook. Usually it is water seasoned with salt, allspice, bay leaf, with the addition of tomato paste. It needs so much that the consistency of the liquid resembles weak tomato juice. Some advise adding a couple of tablespoons of sour cream to the broth and making it thicker. This is just right for the oven.

How to cook cabbage rolls correctly?

We cook cabbage rolls on the stove. Place the finished cabbage rolls in a bowl. It should be sufficient in volume with the expectation that the product will approximately double in size. It is advisable to put a few leaves of cabbage on the bottom of the cooking container so that the cabbage rolls do not burn. Fill the product with water so that the liquid covers it by 7-10 cm. Put the pan on the stove. Bring the liquid to a boil. Then turn off the flame. Remove the foam that stands out with a slotted spoon. Stuffed cabbage should be cooked for 25-35 minutes. After cooking, cover the pan with a towel and let stand for 15-20 minutes.

We cook cabbage rolls in a slow cooker. At the bottom of the multicooker bowl we put a few leaves of cabbage and lay cabbage rolls on top. Fill the product with water so that it is covered with liquid by 7-10 cm. Select the "Extinguishing" program, set the cooking time to 40-45 minutes. We follow the process and remove the foam with a slotted spoon when boiling. At the end of the process, let stand under a closed lid for 15-20 minutes.

We cook cabbage rolls in a double boiler. Stuffed cabbage rolls are laid on the steamer grate in one layer and slightly tightly. Set the timer for 40-50 minutes depending on the size of the product. After the time has elapsed, let stand under a closed lid for 15-20 minutes.

Stuffed cabbage how long to cook?

AT modern world frozen semi-finished products are very common, one of them is cabbage rolls. Of course, a dish prepared at home is more healthy and tasty, but this process takes quite a lot of time. For cooking ready stuffed cabbage it is necessary to spend from 25 to 50 minutes depending on the type of processing. The product cooked in a double boiler is healthier, but this type of heat treatment will take the most time.

Calorie content and benefits of cabbage rolls:

Cabbage rolls come with a wide variety of fillings: meat (chicken, pork, beef, etc.), vegetable (mushrooms, beans, soybeans, etc.). Therefore, the calorie content of the product can be changed and adjusted to your diet. Cabbage rolls are used in dietary, sanatorium and medical baby food. The set of products that is part of this dish provides the body with many necessary substances, such as:

vitamins of different groups - A, PP, H, choline, E, D, C, B12, B9, B6, B5, B2, B1;
macroelements - calcium, sulfur, magnesium, chlorine, phosphorus, sodium, potassium;
trace elements - iron, nickel, cobalt, zinc, silicon, vanadium, iodine, copper, manganese, chromium, selenium, fluorine, molybdenum, boron.

The use of cabbage rolls in food helps the normal functioning of the gastrointestinal tract, satisfies hunger and maintains a feeling of satiety for a long time, positively affects the cardiovascular and nervous systems of the body.

Delicious cabbage roll recipes

Cabbage rolls with minced chicken in a saucepan:

white cabbage - 1.5 kg;
chicken fillet- 0.5 kg;
pork fat - 100 g;
rice groats - 100 g;
carrots - 0.2 kg;
onions - 0.2 kg;
salt, sugar, pepper - to taste;
vegetable oil - how much will go;
tomato juice - 0.5 l;
bay leaf - 2 pcs.

Cooking method:

Wash, dry the chicken fillet with napkins, cut into pieces and scroll through a meat grinder.
Turn the fat through a meat grinder and mix with chicken meat.
Wash the cabbage, remove the top leaves. Throw away sluggish and spoiled leaves, undamaged lay in a pan with a thick bottom.
Soften the remaining cabbage in any way convenient for you (by boiling in a pot of water, heating in the oven or microwave). Separate the leaves.
Cut off the lower part of the leaves, lightly beat off the remaining hard veins.
Boil rice until half cooked.
Peel onions and carrots.
Grate half the carrots on a coarse grater, half on a fine grater.
Cut the onion into small pieces.
Pour a little oil into the pan, heat it up. Put half the onion and the part of the carrot that was coarsely grated into the pan. Fry until soft and put in minced meat.
Combine minced meat with rice, salt and pepper, knead.
Put the remaining vegetables in a frying pan with oil, fry them, adding fire, until golden brown. Mix roast with tomato juice, slightly salted and peppered.
Put a large spoonful of minced meat on a cabbage leaf. Fold the sheet into an envelope. Do the same for the rest of the cabbage rolls.
Fry cabbage rolls in boiling oil and place in a saucepan with cabbage leaves.
Pour in tomato juice, put bay leaves, add a little sugar.
Simmer the cabbage rolls for 40 minutes after the juice in the saucepan boils.

Chinese cabbage rolls in a saucepan:

Beijing cabbage - 0.8 kg;
minced meat - 0.5 kg;
rice groats - 80 g;
onion - 0.2 kg;
carrots - 0.2 kg;
salt, sugar, ground pepper - to taste;
sour cream - 0.2 l;
tomato juice - 0.5 l;
tomato paste - 35 g;
greens - 100 g;
bay leaf - 1 pc.;
peppercorns - 5 pcs.;
vegetable oil - how much will it take.

Cooking method:

Wash the head Chinese cabbage, having previously disassembled it into leaves.
Boil water, put it in cabbage leaves After a minute, remove the pan from the heat.
Carefully remove the leaves and place on paper kitchen towels to absorb the water. Place the cabbage leaves in a pile.
Peel the vegetables and chop: grate the carrots, finely chop the onion with a knife.
Heat the oil in a frying pan and fry the onion and carrots in it until soft. Transfer half of this mass to minced meat, add tomato paste to the remaining vegetables in the pan and simmer them for 10 minutes.
Roast with tomato paste mix with sour cream, adding salt and pepper to this sauce.
Boil rice and combine with minced meat.
Finely chop the greens, mix with tomato juice.
Put a few of the largest cabbage leaves on the bottom of the pan. Brush them lightly with sour cream sauce.
Wrap minced meat in sheets of Chinese cabbage. If desired, fry the cabbage rolls in a pan.
Put a few cabbage rolls in a saucepan so that they cover the bottom and lie in a single layer. Top them with half of the sour cream sauce.
Lay out the remaining cabbage rolls, grease them with the remaining sour cream sauce.
Pour in tomato juice, put bay leaf and peppercorns.
Put the pot on a slow fire. Simmer the cabbage rolls after boiling the sauce for 40 minutes.

Stuffed cabbage in a slow cooker:

Beijing cabbage - 1 kg;
ground beef - 0.4 kg;
onions - 100 g;
rice groats - 80 g;
carrots - 100 g;
tomato juice - 1 l;
vegetable oil - 40 ml;
salt, spices - to taste.

Cooking method:

Rinse the rice well, put it in the multicooker bowl, fill it with water and turn on the “Soup” program (if you wish, you can select the “Pilaf”, “Rice”, “Porridge” programs - there will be no trouble). Cook 10 minutes.
Remove rice, rinse, mix with minced meat.
Wash and dry the multicooker bowl, put it back in place. Pour oil into the bowl.
Wash and clean vegetables. Grate the carrots, chop the onion with a knife.
Put the vegetables in the slow cooker and run it on the frying or baking mode for 10 minutes.
Take out half of the vegetables and add to the minced meat. Salt and pepper it, mix well.
Wash the cabbage and separate into leaves. Boil large ones for 1-2 minutes. Carefully, so as not to damage, remove and dry.
Put a piece of minced meat on each sheet, fold it into an envelope.
Put the cabbage rolls in the container of the multicooker.
Mix the juice with pepper, salt and other spices to taste. Fill them with doves.
Activate the Extinguishing program for 30 minutes.
Finish cooking using the "Baking" program. Turn it on for 20 minutes.

The most delicious stuffed cabbage cooked according to this recipe will be if they are served with sour cream. However, if you pour them with the juice in which they were cooked, the taste of the dish will not disappoint you either.

At the same time, 10% should be added to minced meat to make it more viscous. lard and 2 eggs per 0.5 kg of minced meat. Cutlets are formed from the resulting minced meat, fried in oil in a hot frying pan, and then stewed like ordinary cabbage rolls.

If the dish will be stewed in a saucepan, then butter should be put there in advance.
If preference is given meat stuffing, it is worth trying to replace cabbage leaves with grape or beetroot and add pepper. Get exquisite oriental dish. You can fill it with sour cream sauce.
If, before you start stewing, fry cabbage rolls with meat for 5 minutes, then the cabbage leaves will not unfold during cooking.
For the sake of experiment, you can replace water with wine (preferably white).
You can bake a dish with cheese. So the dish will turn out much tastier.

Thanks to the tips, you can cook the dish correctly and tasty. For beginners, in order not to start with complex recipes, you can try to cook lazy cabbage rolls first, the cooking of which is simple. Having learned how to cook them, the hostess (-in) will be able to please loved ones by preparing even the most complex recipes!

Cabbage rolls "came" into modern Russian cuisine from the south, but where exactly is unknown. The product is prepared in Poland, and in Moldova, and in the south of Russia for a long time. And it can be called a truly unique, versatile and convenient dish, because you can easily make a hearty and healthy semi-finished product from cabbage leaves in the harvesting season!

How long do cabbage rolls boil?

Stuffed cabbage is stewed, boiled, baked and steamed. From this, the cooking time is very different. The method of pouring the twisted dish during cooking should also be taken into account. But what does not affect the cooking time is the filling, because it is processed to full readiness even at the time of formation. The main purpose of cooking cabbage rolls is to soften the cabbage leaves and combine all the flavors into a single tandem of taste:

fresh cabbage rolls are boiled in water for 25-30 minutes after boiling, and frozen ones - from 35 to 40 minutes;
in the sauce, the cooking time increases by 10 minutes - 35-40 for fresh and 45-50 for frozen;
in a slow cooker, cabbage rolls are stewed for a total of 50 to 55 minutes;
they are baked in the oven, depending on the dishes used and the characteristics of the oven itself, on average 40-45 minutes.

And first you need to boil the cabbage leaves so that they do not break and easily twist into delicious rolls. This procedure will take from 15 to 25 minutes of time if you put a head of cabbage without a stalk directly into boiling water. But some housewives prefer to cut the leaves and lower them 3-4 pieces into the pan. In this way, the leaves are boiled for 5-7 minutes until slightly soft.

Important! Remember that cold cabbage rolls are always placed in cold water or sauce, and only then the stove or oven is turned on.

Step by step instructions for cooking cabbage rolls

The process of preparing a cabbage delicacy consists of 3 key stages: preparing a head of cabbage, preparing sauce and rolls, pouring cabbage rolls and stewing:

First, prepare the sauce, in parallel, you can put a head of cabbage to boil until soft.
After that, start preparing the filling. All ingredients for it should be well boiled and fried.
After preparing the filling, proceed to the formation of rolls.
When the cabbage rolls are formed by twisting into envelopes, they are tightly placed in the selected dishes on a “cushion” of ½ frying from the filling, or simply with cabbage leaves. You can put another version of the sauce.
Then stuffed cabbage is topped with tomato paste or sauce. Can be replaced with part of the frying for minced meat.
If the sauce is not used, the cabbage rolls are poured with water so that it is 0.5-1 cm higher. Or the sauce is added to the dishes.
As soon as the contents of the dishes begin to boil, the fire is reduced to medium or minimum so that it does not gurgle. This is necessary so that the layers are evenly boiled.
In the process of cooking, the vegetable dish is covered with a lid. After boiling, prepare according to the recipe.

Also, at the time of boiling, the dish can be put in the oven for 40 minutes at 180 degrees. Don't forget to keep an eye on the water level. If the sauce is not too thin and covers the dish tightly, you need to add a little more liquid to avoid burning.

Advice! When preparing a roast, follow the standard principle. First, onions are fried, then watery vegetables or carrots are placed. If mushrooms and minced meat are used, then they are fried separately, and then combined with the main mass.

A few useful tricks

Cooking stuffed cabbage is a fascinating process, but not too simple. When using certain tips, it will be possible to master it the first time, and then cooking will turn into a real pleasure:

some parts of the cabbage leaves remain tough even after boiling (veins, the main seal from the root), they need to be slightly beaten off with a knife handle to eliminate stiffness. Too rough and dense parts can be cut off a little by leveling the sheet;
it is better to cook cabbage rolls in a cast-iron dish or a deep saucepan, an enameled pan is worse because of the possible burning of cabbage leaves;
if possible, always choose sauce instead of water. It can be sour cream or tomato - the richness of taste will be better when using sauce. Water will soften the cabbage and make it too "fresh". But even in this case, you can get tasty dish, if served with store-bought sauce after cooking.

There are many recipes for sauces and toppings for this dish, but classic ingredients almost always found in any refrigerator and pantry of the hostess. Or the owner.

Recipe for delicious cabbage rolls

No slow cooker will be able to cook a delicious classic recipe using the stewing method in a thick-bottomed dish. For cooking, you will need standard vegetables: 3-4 onions, 2 carrots, a little vegetable oil, sour cream and tomato paste to taste. From spices, black pepper and salt should be taken. And, of course, white or savoy cabbage:

In parallel, heat the oil in 2 pans, add the grated carrots and onion rings, fry for 10 minutes over medium heat.
Set aside half of the vegetables, and put pre-prepared cabbage rolls on the rest. They should lie close enough to each other, picking up barrels of “neighbors” so as not to fall apart.
The second part must be mixed with sour cream or tomato paste until a sufficiently thick and fluid consistency is obtained. It is laid out on top of the cabbage rolls.
Pour water into the container, cover with a lid and bring to a boil. Then you need to pepper and salt the top layer.
After that, the fire is reduced to a small one and the tasty dish is stewed for 35-40 minutes. Sometimes you need to add water if it evaporates.

The filling of cabbage rolls in this recipe can be very different: with meat, onions and carrots or rice and chicken.

In any recipe, you can try using the most different vegetables and sauces. Remove sour cream, replace onions with one carrot, use cream, add fresh parsley - there can be many options here. And the cabbage rolls will never get bored!

Read also:

Dishes of meat or vegetables wrapped in cabbage or grape leaves and cooked in sauce can be found in the cuisines of all peoples of the world. Keep up with these traditions: learn the art of how to stew cabbage rolls. This recipe will be a real find for a family dinner, and for a gala dinner with guests.

How to stew cabbage rolls?

Servings: 6
Time for preparing: 30 minutes

To make the dish tasty and attractive in appearance, you need to take into account many details. The first is cabbage leaves. Choose a young head of medium size and dip it in boiling water. Drive a kitchen knife into the stalk: holding on to it, you can tear off the leaves one at a time.

Can be added to water citric acid or vinegar: the leaves will remain dense and will not tear when stuffed.

To make the dish soft and “melt in your mouth”, boil the rice a little. Place it in cold water, bring to a boil and do not remove from heat for 2-3 minutes. Strain, mix with the meat component.

Pay attention to the sauce: it should not be too liquid, otherwise the dish will turn out watery. Classic recipe implies its preparation from pre-fried carrots and onions with tomato paste.

Learn the recommendations of skilled chefs on how to stew cabbage rolls in a saucepan. So that they do not burn, first lay grape or cabbage leaves on the bottom of the dish. Add sauce as needed. You can add bay leaf for flavor.

How long to stew cabbage rolls

For cooking traditional dish use a stewpan, ducklings or a deep frying pan. Cabbage envelopes with meat are folded tightly to each other and poured with a small amount of water or sauce. Some culinary experts advise pre-frying them: this is how a delicious blush forms on them.

How much to stew pigeons. The duration of cooking depends on the technology. If you are using minced chicken and pre-fry the envelopes, 20 minutes will be enough. During this time, the chicken will become soft and tender.

First, increase the gas so that the meat becomes soft, and moderate the flame 20-25 minutes before the readiness.

If you purchased a semi-finished product, put the envelopes on a frying pan sprinkled with oil and fry for five minutes on each side. Then add filtered water to the dishes and simmer the dish over low heat under the lid for another 20 minutes. 10-15 minutes before readiness, you can put tomato sauce or sour cream: so the cabbage rolls will become more like homemade.

The answer to the question of how much to stew cabbage rolls in a saucepan is determined by the individual preferences of the hostess. Someone likes softer meat in thick sauce, someone prefers not to digest the dish in order to maintain its attractive appearance.