Minced meat was wrapped in fresh cabbage leaves in ancient Greece. Since then, the cooking technology has not changed much. Today, cabbage rolls are made from Beijing and white cabbage.
Fresh cabbage stuffed cabbage (step by step recipe) - the basic principles of preparation
Perhaps the most important task is to choose the right cabbage. For stuffed cabbage, take a medium-sized firm head of cabbage. From a small head you will get few cabbage rolls. A large head of cabbage will not work, as its leaves are too large. At the same time, they pay attention to the leaves, they do not have to be rigid, otherwise it will be difficult to separate them from each other. You can use Chinese cabbage. Its leaves are especially soft and tender.
In some stores or in the market you can find cabbage leaves for cabbage rolls by weight. This is very convenient - no need to pick the right forks.
The selected head of cabbage is washed under the tap and the upper leaves are removed. They are not used for cooking. A large pot of water is placed on the stove and brought to a boil. A head of cabbage is placed in boiling water. Stand for five minutes. In fact, time is determined independently. The top leaves should become transparent and soft. The head of cabbage is taken out of the water and carefully, so as not to get burned, the leaves are removed until they are free to leave. Then repeat the procedure until smooth, medium-sized leaves are removed from the head. Now, with a sharp knife, cut the seals at the base of the sheet.
Now they begin to prepare the filling, which is prepared from minced meat and rice groats. Minced meat can be pork and beef, but if you want, you can take chicken or turkey. The minced meat is thawed by removing it from the freezer in the evening. But it is better if it is home-made stuffing. To do this, they wash the meat, clean it from everything superfluous. Cut into small pieces and grind in a meat grinder or using a blender.
Rice is used long-grain or round. The main thing is that the cereal should be of high quality. It is washed. Water is changed until it becomes transparent. Then the rice is boiled until half cooked. If you take ready-made cereals, the filling in the cooking process turns into porridge, and raw rice absorbs the juice from the meat, and it will be dry. Semi-finished rice is thrown on a sieve, washed again and left to get rid of excess moisture. Rice groats are transferred to a bowl with minced meat.
In addition to minced meat and rice, to prepare the filling, you will need onions and carrots.
Bulbs are peeled and chopped into small pieces, a quarter in rings or half rings.
Carrots are peeled and chopped into large chips with a grater. Carrots will make the filling juicy, so be sure to add it.
Heat oil in a pan and fry the onion in it until light brown. Fried onions are transferred to a bowl with minced meat and rice. In the same pan, carrots are fried until soft. She is also sent to the rest of the ingredients.
The filling is salted, seasoned with freshly ground pepper and knead well.
A leaf of cabbage is laid on a board with the base towards itself. A small amount of filling is laid out on the edge and rolled up with a tube, wrapping the edges inward.
Stuffed cabbage spread in a cauldron or pan with a thick bottom seam down, placing them tightly to each other.
Tomato paste is bred in water and filled with cabbage rolls. The liquid level should not reach the upper edge of the stuffed cabbage by two fingers. In addition to tomato paste, you can add ketchup, unsweetened yogurt or sour cream to the sauce. The cauldron is put on the stove, brought to a boil, twisted the fire to a minimum and extinguished for an hour.
Stuffed cabbage can be transferred by frying onions and carrots.
Served cabbage rolls with sour cream or sauce prepared on its basis.
Recipe 1. Fresh cabbage stuffed cabbage: a step-by-step recipe in a cauldron
Ingredients
two medium fork white cabbage;
a glass of refined sunflower oil;
minced pork and beef - half a kilogram;
180 g tomato paste;
two glasses of rice;
salt;
large onion;
freshly ground pepper;
large carrots.
Cooking method
1. Remove the top leaves from the cabbage. We put a wide pot of water on the stove. Turn on the fire and hold until the water begins to boil. We chop the head with a large fork and dip the cabbage in boiling water. Hold for five minutes. We make sure that the leaves are not digested, otherwise they will not be suitable for the preparation of cabbage rolls. We take out the head of boiling water, make cuts at the base and separate the soft leaves. Repeat the procedure until all the leaves are ready. We cut off the compacted areas at the base. Set the prepared leaves aside.
2. Peel the onion head from the husk. We spread it on the board, cut it into four parts and chop it into thin quarter rings. We put a frying pan on the fire, pour in a little oil. As soon as it warms up, put the onions in it and fry, stirring regularly, until lightly browned. Spread the fried onions in a plate.
3. Using a sharp knife cut off thin peel from carrots. We wash the vegetable and grind it into large chips on a grater. In a pan where the onions were fried, add vegetable oil and fry the carrots, constantly stirring, until soft.
4. Pour rice into a sieve and wash, stirring, under a stream of cold water. We shift it into the pan, fill it with clean water and boil until half ready. Then we recline it on a sieve and rinse again. Leave the glass to excess fluid. Transfer to a deep bowl.
5. Stuffing can be used ready-made, or make it yourself. For this, the flesh of my beef and pork, we clean from all that is superfluous. Cut the meat into small pieces and twist it into minced meat using a meat grinder. Spread minced meat in a bowl with rice. We also send fried onions and carrots here. Salt the filling, season with pepper and mix everything thoroughly. You can add spices for meat.
6. Put the cabbage leaf on a cutting board with the base towards us. On the edge we put a little filling and wrap it in a sheet in a roll. Edges the edges inside.
7. Put the pan on the fire, pour a little oil. Stuffed cabbage on one side with tomato paste and put the greased side down on the pan. Now grease the upper part with a paste. As soon as the cabbage rolls are fried, turn them over and continue to fry until lightly browned.
8. Turn on the oven at 230 degrees. Spread the fried cabbage rolls in a deep form. Pour water so that its level reaches 1/3 of the thickness of cabbage rolls. Cover with foil and put in the oven for an hour and a half. From time to time we take out cabbage rolls and pour them with the liquid in which they are stewed.
9. Ready cabbage stuffed from fresh cabbage (step by step recipe) put on a plate, pour sour cream or sauce based on it and serve.
Recipe 2. Fresh cabbage stuffed cabbage: a step-by-step recipe in a slow cooker
Ingredients
average head of cabbage;
spices;
two carrots;
two bay leaves;
a glass of long grain rice;
freshly ground black pepper;
750 g of meat;
salt;
a glass of tomato sauce.
Cooking method
1. As a rule, rice for stuffed cabbage is boiled until half cooked. But we will act a little differently. We wash the groats. Then pour the rice into a bowl and fill it with hot boiled water. Set aside for half an hour. Water should be absorbed into the rice almost completely.
2. Take the pulp of pork and beef in equal parts. We wash the meat, cut off all the excess. Cut into small pieces. Using a blender or a meat grinder, grind it to the state of mincemeat. We shift the minced meat into a deep plate. We discard the rice on a sieve. When the remaining liquid drains, transfer the cereal to the minced meat and stir well.
3. Carrot wash, peel and rinse again. Grind with medium sections. We spread carrot chips in a plate with rice and minced meat. Salt, season with spices and black pepper. We mix, cover the plate with cling film and put in the refrigerator for half an hour so that the rice and minced meat are saturated with the aromas of spices.
4. Pour a glass of clean water into the capacity of the multicooker. We put a head of cabbage in it, after having previously removed the upper leaves from it. We place the capacity in the appliance and run the "steam cooking" program. We set the time for 20 minutes. We close the lid of the device.
5. After the beep, take out the cabbage, put it on a plate and cool. We disassemble the head of cabbage on a leaf, pruning at the base. We cut off the seals at the base. Pour water from the tank. At the bottom, lay out two or three sheets.
6. Take the minced meat out of the refrigerator. Put a leaf of cabbage on a cutting board. We lay out the spoon of the filling at the base, bend the edges on both sides and turn it in the shape of a roll. Thus, we make all the cabbage rolls and put them in a bowl on the leaves of cabbage. Pour a half cup of filtered water, put a bay leaf, season to taste with spices.
7. Install the container in the device. We start the "stuffed cabbage" or "cooking" mode. We set the time for half an hour. After a beep, open the lid and pour the tomato sauce. We start the same mode for another half hour and close the lid. Serve fresh cabbage stuffed cabbage (step by step recipe) in hot form.
Fresh cabbage stuffed cabbage (step by step recipe) - tips and tricks
Be sure to cut off the seal sheet at the base, otherwise it will ruin the taste of the dish.
Long-grain rice can not be boiled, it is enough to pour boiling water and leave for half an hour.
You can add chopped fresh herbs to the filling.
Stuffed cabbage can be stewed or baked in the oven.
For serving, you can prepare a sauce of sour cream and ketchup.
