Advantages of cooking in a multivariate
Firstly, the component “multi” speaks aboutthat you can cook absolutely any dish in it: from milk porridge, baked milk to jellied meat, borscht and various drinks, such as punch, jelly, compotes. Even lazy cabbage rolls in a multicooker are very simple, easy, fast to cook, and most importantly, such cabbage rolls turn out very tasty. Secondly, the multicooker, in addition to convenience and functionality, is very easy to care for and use. Strictly following the instructions for the proportions of laying products, the housewife is guaranteed to be relieved of problems associated with wiping off streaks from run-over porridge, milk, soups, etc. Thirdly, in this unit you can fry, boil, steam, stew, and some functions can be combined, such as boiling and steaming. Well, and fourthly, it saves a lot of time when preparing any dish, and you can cook absolutely everything, even lazy cabbage rolls, in any form: as a casserole, porridge, in the form of cutlets or hedgehogs. The following recipe will be an interesting option.
Traditional lazy cabbage rolls
The origin of lazy cabbage rolls is most likelywas due to either a lack of time to prepare the classic recipe, or the absence of cabbage with whole leaves. But the taste did not suffer at all - this easy-to-prepare recipe gives a very tasty result. To prepare lazy cabbage rolls in a multicooker, you will need the following ingredients:
- Rice (parboiled) - 50 g
- Ground beef - 250 g
- Minced pork - 250 g
- Onion - 1 pc. (80-100 g)
- Carrots - 2 pcs. (150-200 g)
- Cabbage (white) - 400-500 g
- Black pepper (ground) - to taste
- Salt - to taste
- Sour cream - glass
- Tomato paste - glass
- Greens - to taste
The process of preparing traditional lazycabbage rolls Mix both types of minced meat, add salt and black pepper, finely chopped onion and grated carrots (you can pre-fry or add raw), washed rice. Shred the cabbage or cut it into random slices and also add to the minced meat, mix. Put it in a multicooker pan in an even layer, prepare the sauce. Mix the tomato paste with sour cream, add salt and pepper, but not too much - the minced meat is already salted and seasoned with pepper. If the tomato is too thick and the sauce is not liquid, you can replace some of the paste with water. Pour the finished sauce over the minced meat, make holes in several places with a spatula or knife so that the sauce penetrates inside. Set the timer to the "Stew" mode for 45-50 minutes. The result will be a fragrant and very tasty porridge that both children and adults will eat with pleasure. When serving, you can garnish with a spoonful of sour cream and finely chopped herbs: dill, basil, parsley or onion “feathers”.
Very tasty lazy cabbage rolls
The recipe is a little more complicated than the previous one, butstill does not require as much time as traditional cabbage rolls, when each spoonful of minced meat needs to be wrapped in a separate cabbage leaf. But the recipe requires a traditional set of ingredients:
- Cabbage (white) - 500 g or half a medium head
- Minced meat (any kind of meat) - 500 g
- Egg (chicken) - 1 piece
- Onion - 1 piece (80-100 g)
- Carrots - 1 piece (80-100 g)
- Rice - 2/3 of the multicooker measuring cup (approximately 100-120 g)
- Vegetable oil - 2 tablespoons
- Salt
- Black pepper
For the sauce you will need:
- A glass of tomato juice or half a cup of pasta
- A glass of water or sour cream
- Freshly ground black pepper - 2.5 grams
- Bay leaf - 1 piece
- Garlic - 2 medium sized cloves
- Ground paprika - 1-2 teaspoons
The process of making lazy cabbage rolls in a moldcutlets Very finely chop or even grate the cabbage, carrots, chop the onion to the size of small cubes. Boil the rice until almost completely cooked, cool. In a deep bowl, thoroughly mix (it is most convenient to use your hands) the rice, onion, minced meat, carrots, spices, cabbage, beat and knead the egg. Form the cutlets, pour vegetable oil into the multicooker pan and fry in the "bake" mode for 45-50 minutes, depending on the size of the cutlets. Fry each cabbage roll on both sides for an equal amount of time. After frying, place the cutlets in the multicooker, pour in the sauce. By slightly changing the recipe, you can make a dietary sauce using tomato juice / paste and water or a not very dietary one, mixing juice and sour cream. If you use a thick paste, then you should dilute it by half with water. Add spices to the mixture: bay leaf, paprika, crushed garlic, black pepper. Pour this mixture over the cabbage rolls so that they are almost completely covered with liquid and set the "Stewing" mode for 30 minutes. When serving, you can decorate with chopped herbs - it will be very beautiful and tasty. Such cabbage rolls are eaten as a separate dish, but mashed potatoes or a salad of fresh vegetables can be used as a side dish. To make the dish not only tasty, but also dietary, you should use low-calorie rice varieties, for example, "wild" or "parboiled", which is also called steamed. In addition, fatty meats such as pork or beef are best replaced with chopped chicken or turkey breast. Those who count calories should refuse to use sour cream in the sauce or use this dairy product with the lowest fat content.
Lazy cabbage rolls with seafood
Not exactly seafood, but a recipelazy cabbage rolls with fish. The recipe is similar to the previous one, but the meat component is replaced with fish. So, the recipe itself. Finely chop the cabbage or grate it, add salt and mash well until the juice is released. Finely chop the fish fillet or mince it together with the onion. In a deep bowl, mix the fish and onion mince, boiled rice, cabbage, add spices, 50 g of milk, eggs and mix thoroughly. Form oblong cutlets and fry in vegetable oil in a multicooker in the "Bake" mode for 10 minutes on each side. There may be a lot of cutlets for one time, so wrap the excess in cling film and put it in the refrigerator - you get a homemade semi-finished product that will definitely help out the housewife. While the cabbage rolls are frying, prepare the filling. Grate the carrots and fry until half-cooked in vegetable oil, then add the tomato, simmer for a couple of minutes and pour in the broth (water), simmer for another 2 minutes, then add the flour. To avoid the formation of lumps, which many people dislike, it should be poured through a sieve. After adding the flour to the sauce, let it simmer for another 3-5 minutes and remove from heat - the dressing is ready. Place the cabbage rolls in a multicooker pan, pour in the sauce and set the "Stewing" mode for 20 minutes. Serve with herbs and sour cream. Ingredients needed to prepare delicious fish cabbage rolls:
- 800 g fish fillets (Notothenia, pollock, hake, cod)
- 250-300 g of cabbage (white-headed), about a quarter of the head
- 1 medium onion
- 250 g of boiled chilled rice
- 50 g of milk
- 2 eggs
- 150-180 g of carrots (2 medium-sized)
- 200 g of water or meat broth
- 100 g of tomato paste
- 2 tablespoons flour
- 2 tablespoons vegetable oil
- Salt, spices - to taste
Lazy cabbage rolls with mushrooms
Рецепт отлично подойдет для вегетарианского table or during Lent. Finely chop the cabbage or cut into random slices, prepare the mushrooms: wash and cut. If these are chanterelles, then pre-boil them twice in different water, the mushrooms should boil for 5 minutes. If champignons, just wash and cut into small slices. Grate the carrots into large pieces, cut the onion into small cubes. Heat the oil in the multicooker bowl in the "Frying" mode, put the mushrooms, fry for about 10 minutes, stirring regularly. Add the carrots and onions, continue frying for 10 minutes, then turn off the frying mode. Dilute the tomato paste with hot water, pour in sugar and salt, pepper, add bay leaves. Put the cabbage and rice in the saucepan where the vegetables were fried, season with tomato sauce and stir. Set the "Stewing" mode for 30 minutes, serve the lazy cabbage rolls to the table, garnished with greens. Ingredients:
- Cabbage - 700 g
- Fresh champignons or chanterelles - 300 g
- Onions and carrots - 2 pieces each
- Rice, boiled until half-ready, - glass
- Tomato paste - tablespoon
- Salt, ground pepper - to taste
- Sugar - teaspoon
- Vegetable oil - tablespoon
- Hot water - 4 tablespoons
- Bay leaf - 2 pieces
A few words about the roots of the dish
The origin of cabbage rolls is controversial, becauseThe Chinese, Greeks and Turks all claim to have invented the dish, but one or another variety of meat, vegetables and cereals wrapped in a cabbage/grape/spinach leaf is known almost everywhere. It is not known for sure in what century this dish began to be prepared in Rus', but the name "golubtsi" itself, referring specifically to a mixture of minced meat and cereals wrapped in cabbage, was recorded in the 18th century. Nowadays, golubtsi recipes are also popular, as evidenced by their huge number, and each housewife can choose the one that will become the highlight of her culinary collection.
