Advantages of cooking in a multivariate
First, the "multi" part speaks ofthe fact that you can cook absolutely any dishes in it: from milk porridges, melted milk and ending with a jellied, borscht and various drinks, like punch, jelly, compotes. Even lazy cabbage rolls in a multivar cook very simply, easily, quickly, and the main thing is that such duckies turn out to be very delicious. Secondly, the multivarker, besides convenience and functionality, is very simple in care and handling. Strictly following the instructions of the proportions of the bookmarking of products, the landlady is guaranteed to be rid of the problems associated with wiping the streaks from escaped cereals, milk, soups and so on. Thirdly, in this unit you can fry, boil, soar, stew, and some functions can be combined, such as cooking and steaming. Well, fourthly, you save a lot of time when preparing any dishes, and you can cook absolutely everything, even lazy cabbage rolls, in any form: casserole, porridge, in the form of cutlets or hedgehogs. An interesting option is the following recipe. 
Traditional lazy cabbage rolls
The origin of lazy cabbage rolls, most likely,was due either to the lack of time to prepare a classic recipe, or the lack of cabbage with whole leaves. But the taste of this did not hurt - this easy-to-prepare recipe gives a very delicious result. To prepare lazy cabbage rolls in a multivariate, you will need the following ingredients:
- Rice (steamed) - 50 g
- Minced beef - 250 g
- Minced pork meat - 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
- Greenery - to taste
The process of cooking traditional lazystuffed cabbage Mix both kinds of minced meat, add salt and black pepper, finely chopped onions and grated carrots (you can pre-fry, and you can put it raw), washed rice. Cabbage shredded or cut into random slices and also injected into minced meat, mixed. Put the multivark in a pan in a uniform layer, prepare the sauce. Tomato paste is mixed with sour cream, salt and pepper is not very strong - the forcemeat is already salty 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, in several places make holes with a spatula or knife, so that the sauce gets inside. We put the timer in the "Quenching" mode for 45-50 minutes. At the output you will get a fragrant and very tasty porridge, which both children and adults will gladly eat. Serving on the table, you can decorate with a spoon of sour cream and finely chopped herbs: dill, basil, parsley or "feathers" of onions.
Very tasty lazy cabbage rolls
The recipe is a bit more complicated than the previous one, but all the samedoes not require as much time as it takes to prepare traditional cabbage rolls, when each spoon of minced meat needs to be wrapped in a separate cabbage leaf. But the recipe will require a traditional recipe:
- Cabbage (white cabbage) - 500 g or half of the average head
- Minced meat (from 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 a measuring cup of multivark (about 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
- Black pepper fresh grind - 2,5 grams
- Laurel leaf - 1 piece
- Garlic - 2 medium-sized denticles
- Paprika powder - 1-2 teaspoons
The process of preparation of lazy cabbage rolls in the formcutlets Very finely cut or even three on a grater, a cabbage, carrots, chop the onions to the size of small cubes. Rice boil almost to the full readiness, we cool. In deep dishes carefully mix (most conveniently with your hands) rice, onions, minced meat, carrots, spices, cabbage, whisk and mix the egg. We form cutlets, in a pan of multivarka pour in vegetable oil and fry in the "baking" mode for 45-50 minutes, depending on the size of the cutlets. To fry each bluefin follows from both sides an equal amount of time. After roasting we put the cutlet in the multivark, pour the sauce. Having slightly changed the recipe, the sauce can be prepared diet, using tomato juice / paste and water or not very dietary, mixing the juice and sour cream. If a thick paste is used, then it should be diluted half with water. In the mixture add spices: laurel leaf, paprika, crushed garlic, black pepper. Fill this mixture with stuffed cabbage so that they are almost completely covered with liquid and set the "Quenching" mode for 30 minutes. When serving, you can decorate with chopped herbs - it will be very beautiful and tasty. These cabbage rolls are used as a separate dish, but as a side dish you can use mashed potatoes or a salad of fresh vegetables. To make a dish not only tasty, but also dietary, low-calorie varieties of rice should be used, for example "wild" or "parboild", which is also called steamed. In addition, fatty meat varieties, such as pork or beef, are best replaced with chopped chicken or turkey breast. Those who count calories should stop using sour cream in sauce or use this dairy product with the lowest fat content. 
Lazy cabbage rolls with seafood
Not exactly with seafood, but the recipelazy cabbage rolls with fish. The recipe is similar to the previous one, but the meat component is replaced by fish. So, the recipe itself. Cabbage finely chopped or grated, add salt and crumble well until the juice is isolated. Fish fillets finely chopped or pass through a meat grinder along with a bulb. In a deep bowl, mix fish minced meat, boiled rice, cabbage, add spices, 50 grams of milk, eggs and carefully mix. Form the cutlets of oblong form and fry in vegetable oil in the multivarquet in the "Bake" mode for 10 minutes on each side. The cutlet can turn out to be a lot at a time, so we wrap the excess in food film and put it in the refrigerator - it's a home-made semi-finished product that will surely help the landlady. While the duckies are fried, we prepare the pouring. Three carrots and fry until half cooked on vegetable oil, then add tomato, stew for a couple of minutes and pour in broth (water), 2 more minutes, stew, then add flour. In order not to form unloved by many lumps, it should be poured through a strainer. After the introduction of flour into the sauce, allow it to pour for another 3-5 minutes and remove from the fire - the dressing is ready. We put the cabbage rolls in a pan of the multivark, pour the sauce and set the "Quenching" mode for 20 minutes. You can serve with greens and sour cream. Ingredients necessary for the preparation of delicious fish dumplings:
- 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
Recipe perfect for a vegetarian tableor during the period of fasting. Cabbage thinly shredded or cut into random slices, we prepare mushrooms: mine, cut. If it's chanterelles, then pre-cook twice in different water, the mushrooms must pour for 5 minutes. If the champignons, just mine and cut into small slices. Carrots should be grated in large pieces, cut onions into small cubes. Heat the oil in the bowl of the multivark in the "Hot" mode, put the mushrooms, fry for about 10 minutes, stirring regularly. Add carrots and onions, continue frying for 10 minutes, then turn off the frying mode. With hot water dilute tomato paste, pour sugar and salt, pepper, add laurel leaves. In a saucepan, where vegetables were roasted, combine cabbage, rice, season with tomato sauce and mix. Set the mode "Quenching" for 30 minutes, serve lazy cabbage to the table, decorated with greens. Ingredients:
- Cabbage - 700 g
- Champignons or fresh chanterelles - 300 g
- Onions and carrots - 2 pieces each
- Rice cooked until half cooked, a glass
- Tomato paste - tablespoon
- Salt, ground pepper - to taste
- Sugar - a teaspoon
- Vegetable oil - tablespoon
- Hot water - 4 tablespoons
- Laurel leaf - 2 pieces
A few words about the roots of the dish
The origin of cabbage rolls is controversial, sincethe invention of the dish is attributed to itself and the Chinese, and Greeks, and Turks, but this or that kind of meat, vegetables and cereals wrapped in a leaf of cabbage / grapes / spinach, is known almost everywhere. It is not known in which century this dish was prepared in Russia, but the name "cabbage rolls", which refers specifically to a mixture of minced meat and cereals, wrapped in cabbage, was recorded in the 18th century. Today, recipe for stuffed cabbage is also popular, as evidenced by the huge number of them, and each hostess can choose the one that will be the highlight of her culinary collection.
