In the national cuisines of many nationsthere are so-called stuffed dishes. These are peppers filled with a variety of fillings, from vegetables to meat, stuffed eggplants, zucchini, tomatoes and, of course, the beloved cabbage rolls, that is, minced meat (and it can also be different), wrapped in cabbage leaves. All of the above is prepared in Greece, Turkey, Armenia, Azerbaijan and many countries of the Middle East. If we talk about cabbage rolls, then in Armenia, for example, they are called dolma, and instead of cabbage, local housewives use grape leaves. As the famous character of Frunzik Mkrtchyan said in the cult film by Danelia "Mimino": "You don't know how to cook dolma ...". But we will not, at least today, do this. Today we will try to understand how to cook cabbage rolls. And so delicious, you will simply lick your fingers! There are countless recipes for this dish, because cabbage rolls can be different, including vegetarian ones. By the way, this is a very tasty dish, which is especially good for those who do not eat meat at all or who fast during certain periods. But our first recipe will answer the question of how to cook cabbage rolls with meat.
Basic recipe for cabbage rolls
Products:
- White cabbage
- 600 grams of meat (pork)
- 1 cup of rice
- 2 carrots
- 2 onions
- 200 grams of sour cream
- 2-3 spoons of tomato paste (it's better to use fresh tomatoes in summer)
- olive oil or other vegetable oil
- salt, pepper to taste
- spices (to your taste)
- Bay leaf
Method of preparation:Separate the cabbage head into leaves, clean the coarse parts and steam (best done in a steamer) or boil lightly until they become pliable. Grind the meat (it is preferable to use a not very fatty neck or shoulder part). Rinse the rice (round grain) and cook until half cooked. Grate the carrots, cut the onion into cubes and fry everything together in vegetable oil. Combine the minced meat, rice and fried vegetables, salt and pepper. Put the minced meat in a prepared cabbage leaf and carefully wrap it. Place in a suitable dish and pour in the tomato-sour cream sauce. Cook under the lid for 40 minutes from the moment of boiling. How to make the sauce: Mix sour cream with tomato paste, add spices, salt to taste, bay leaf, pour in a little vegetable broth (you can use the water in which you boiled or steamed the leaves), mix everything well and put on low heat. Cook, stirring, do not let it boil vigorously. Note:
- This basic recipe can be approached creatively. Very interesting additives are used by the mistresses in Transcarpathia. At the bottom of the dishes, in which the cabbage rolls will be prepared, they spread cabbage leaves, on them smoked pork ribs, and then the cabbage rolls themselves. Pour sauce and bring the dish until cooked on a small fire. The smell of smoked meat adds piquancy, and the traditional dish acquires an original taste.
- Another variation of the same dish: instead of fresh cabbage leaves, use pickled. Sometimes they can be found on the market, or you can cook at home. In the usual sauerkraut to put fresh, slightly steamed leaves and sustain them until they are not salted and will not acquire the taste of sauerkraut. Then we do everything according to the above recipe. Sauce is prepared on the same principle, the only thing that you do not need to use sour cream, and tomato paste (sauce) should be put less than in the basic recipe.
Cabbage rolls Lazy
The reality of our lives today is that we allwe work a lot, have little free time, and the family from time to time, and in especially difficult cases constantly, demands food, and tasty food at that. Cabbage rolls are a tasty dish, but they require the very time that we do not have. But there is a recipe for how to cook lazy cabbage rolls. Believe me, this is a great option for a working woman: tasty and simple. Moreover, you can prepare all the necessary ingredients one evening: disassemble the head of cabbage, steam the leaves, cook the rice, fry the vegetables and grind the meat. And the next day, cook the sauce and, having read the recipe for how to cook lazy cabbage rolls, get down to business. The filling and sauce are prepared in the same way as in the previous recipe, so we will not repeat ourselves. Then take a suitable form, pour a little sauce on the bottom and lay out the leaves, then a layer of minced meat, leaves again and so on until the minced meat runs out. The top layer is cabbage leaves. Pour the sauce over it, put it on the fire or in the oven, and in 40 minutes the family can enjoy a delicious dinner that didn’t take that long to prepare. Note:
- There is another wonderful recipe that you cancall cabbage lazy from a lazy mistress. The filling is classical, however, it can be modified to your liking. And instead of leaves, take the usual head of cabbage, finely shred, salt, pepper, lightly squeeze your hands to let it juice, and put a layer of chopped cabbage, a layer of minced meat, into the prepared dishes, repeating the layers several times until all the products run out. The top layer should be from cabbage. Fill the base sauce and cook for 30 minutes on a small fire.
- In Transcarpathia lazy cabbage rolls are prepared fromchopped sauerkraut. It is mixed with onions, add a little tomato sauce, a little sugar and lightly fry. The prepared forcemeat is fried with onions and carrots, rice is boiled in a lot of water - it should be crumbly. In the baking dish, lay a layer of cabbage, rice, meat with vegetables, etc. The top layer is cabbage. Pour sour cream and put in the oven. Bake until a ruddy crust.
- And another version of lazy cabbage rolls. Mix the minced meat, boiled rice, fried onions and carrots with finely chopped cabbage, form oblong cutlets, similar in shape to classic cabbage rolls, breaded in breadcrumbs, fry in vegetable oil until ruddy. Pour the basic sauce and put out the minutes 25-30.
Stuffed cabbage
This dish can also be eaten to a certain extent.classify as lazy cabbage rolls. Young cabbage is best for cooking. Cooking method: Remove the stalk, place the head of cabbage in a saucepan, pour hot water over it and hold for a few minutes over low heat. It is necessary to ensure that the leaves can be easily moved apart without damaging the integrity of the cabbage head. Prepare the filling according to the basic recipe. Carefully fill the space between the leaves with minced meat, pour the basic sauce over it and place it in the oven to bake. Notes to the recipe:
- For a change, you can coat the stuffed cabbage with a softened butter, sprinkle with breadcrumbs (preferably home-made, not purchased), pour sour cream and bake in the oven.
- For this recipe, other fillings are perfect, improvisation is welcome.
Vegetarian cabbage rolls
For this dish we will need the followingIngredients: steamed cabbage leaves, buckwheat, onion, carrot, mushrooms, spices, vegetable broth, salt, pepper, vegetable oil. Method of preparation: Boil buckwheat in a ratio of 1:2.5 - one part buckwheat, two and a half parts water. You should get a mush. Chop the onion, grate the carrot. Fry the vegetables in vegetable oil. In a separate frying pan, fry the mushrooms without fat, then add them to the carrots and onions and simmer lightly (about 7 minutes). Mix buckwheat porridge, vegetables and mushrooms, add salt, pepper, add your favorite spices. Stuff the cabbage leaves with the resulting mince, put them in a saucepan, add bay leaf, peppercorns and pour in a small amount of hot vegetable broth, salt to taste. Cook under the lid on low heat for 30 minutes. Note:
- Instead of buckwheat, you can use any other cereal, in particular, millet, pearl barley, wheat, corn, semolina.
- You can add any mushrooms to the filling, but you cancook without them. In this case, it is worth to increase the amount of onions and carrots. You can add to the vegetables and finely chopped white roots - they will add spice to the dish.
- Vegetarian cabbage rolls can first be fried in vegetable oil, and then pour the broth and put out.
Now let's reveal another secret: how to cook cabbage rolls in the Transcarpathian style.
Cabbage rolls in Zakarpattia
Products:
- Steamed cabbage leaves
- Pork (loin, lean neck)
- Bow
- Sour cream
- Tomato sauce
- Dried mushrooms
- Mushroom broth
- Flour
- Smalets (you can use vegetable oil)
- Salt pepper
Method of preparation:Thinly slice the meat, beat lightly, add salt and pepper. Finely chop the onion and fry until golden brown. Boil the dried mushrooms, pre-soaked, and then cut into thin slices. Place a piece of meat on a cabbage leaf, put the fried onion on top and roll up a neat roll. Line the bottom of the dish in which the cabbage rolls will be cooked with cabbage leaves, tightly pack the rolls and pour over the prepared sauce. Simmer over low heat until done. Sauce for cabbage rolls in the Transcarpathian style: Mix sour cream with tomato sauce, flour, sliced mushrooms and mushroom broth. Add salt, pepper, spices to taste and simmer over low heat. General notes:
- It is very easy and easy to cook cabbage rolls from a youngcabbage. It is soft, plastic, and headless without any effort can be disassembled into separate leaves. That cabbage that is sold in the winter, as a rule, has dense, hard leaves, and it is difficult to work with it. And since our goal is to cook deliciously, but without effort, we will try to simplify this task. Excellent cabbage rolls are obtained from tender and juicy Peking cabbage. It is worth cutting off the lower part, and the head will fall apart into leaves. Pour for 10 minutes with hot water, and the cabbage is ready to be stuffed.
- Suitable for cabbage rolls and Savoy cabbage. It looks very beautiful: bright green leaves, slightly corrugated. True, in winter this cabbage is expensive, but if you cover a festive table, then such cabbage cabbage will clearly decorate it.
Now you know how to cook cabbage rolls with a variety of fillings. Add to your culinary knowledge and enjoy your meal! We recommend reading:
