Doves from the chef. Stuffed cabbage, pickle and aspic: Lenten table from the chef
It is no longer possible to establish for certain where the tradition of wrapping the filling in green leaves came from. It remains only to talk about what versions of stuffed cabbage and dolma are in the world. And there are a lot of them! In the Middle East, for example, raisins, dates and dried apricots are added to minced meat instead of rice. In Cyprus and the Balkans, instead of meat, minced meat with sea fish or seafood may well be wrapped in leaves. The filling is wrapped in different cabbage leaves, grape, currant, fig and even quince leaves. In general, in order not to bore you with long preludes, let's move on to the main thing - recipes for delicious cabbage rolls and dolma from chefs.
Classic cabbage rolls with white cabbage
Sergey Prigorodov, chef of the OBEDBUF restaurant chainET:
“If you have problems with the preparation of cabbage rolls, for example, the filling categorically does not want to wrap neatly in cabbage leaves, don’t worry. Just cook lazy cabbage rolls. It will taste exactly the same dish, only the cabbage leaves are chopped and added to the minced meat when cooking. By the way, someone likes this option even more, because the cabbage is guaranteed to be soft.
Ingredients (for 8 servings): 500 g pork, 500 g beef, 500 g young white cabbage, 4 tbsp. l. vegetable oil, 2 medium-sized carrots, 1 medium-sized onion, 500 ml of drinking water, 4 tbsp. l. sour cream, salt to taste.
Instruction. Scroll pork and beef through a meat grinder and mix. Pour boiling water over cabbage leaves and, if necessary, beat off the protruding part with a tablespoon. Wrap 100 g of minced meat in each sheet, brush with oil and fry on a grill or pan on both sides. Grate carrots and fry with vegetable oil, add finely chopped onion, season with salt, add sour cream and bring to a boil, cook a little. Put the cabbage rolls on a baking sheet, pour over the sour cream sauce and put in the oven for 10 minutes at a temperature of 180 ° C.
Tolma in grape leaves
Mamiya Jojua, chef of the restaurant "Kazbek":
“Pickled leaves for tolma are very easy to make at home. Take 1 kg of leaves of grapes, currants, nettles or figs, rinse, put in a glass jar, pour 2 liters of water with dissolved 3 tablespoons of salt and 2 tablespoons of vinegar, add 1-2 bay leaves and cover tightly. Leave at room temperature for 3-4 days. During this time, the leaves will marinate and will be ready for tolma.
Ingredients (8-10 servings): 500 g beef brisket, 500 g pork belly, 200 g onions, 60 g cilantro, 60 g red basil, 10 g dill, 10 g tarragon, 50 pcs. pickled grape leaves, salt to taste, matsoni for serving.
Instruction. Scroll the meat through the fine mesh of the meat grinder. Finely chop the onion and greens, add to the minced meat and mix everything. Add spices to taste. Divide the minced meat into cutlets of 30 g each. Wrap each cutlet in a pickled grape leaf, put the envelopes in a saucepan, pressing them tightly against each other, in several layers, cover with water and cook for 30 minutes over low heat under a lid. Serve with matsoni.
Lean green stuffed cabbage with quinoa in savoy cabbage leaves
Elena Savchuk, restaurant chefLavkaLavka:
“Quinoa or quinoa, as it has long been called in Russia, is one of the five most useful foods in the world. It is an excellent source of vegetable protein, fiber, macro- and microelements. Our lean green stuffed cabbage will be tasty and healthy!”
Ingredients (for 1 serving): 100 g lebela (quinoa) seeds, 100 g celery stalk, 100 g carrots, 100 g leeks, 2-3 leaves of savoy cabbage, vegetable oil for frying, sunflower seeds and salt to taste. For the sauce: 300 g soft tofu, 100 g fresh parsley, 50 g fresh sorrel, 1 garlic clove, salt to taste.
Instruction. For sauce: squeeze juice from 50 g of parsley (it will turn out about 10 ml), mix in a blender with all other ingredients, then wipe the mass through a sieve. Carrot, celery, onion cut into small cubes and fry until half cooked. Boil quinoa (quinoa) seeds in 200 ml of water for up to 15 minutes. Rinse the cabbage leaves and scald them in boiling water for 2 minutes. Wrap the filling in cabbage leaves, giving the shape of a ball. Wrap the stuffed cabbage in cling film and cook in the film for 7 minutes in boiling water. Remove the film. When serving, pour the sauce over the plate, put the stuffed cabbage in the center and decorate with your favorite herbs.
Dolma with pearl barley and turkey breast in blackcurrant leaves
Izo Zandzawa, chef of the "Elarji" restaurant:
“If you have no experience in cooking dolma, I will give you a couple of tips. First, beat the veins on each sheet well with a tablespoon so that they become perfectly flat. Secondly, before putting the finished “envelopes” into the pan, line its bottom with grape or cabbage leaves so that your dolma does not burn when it languishes on fire. Thirdly, cover the layers of dolma with a flat plate on top, and put a load on it (a jar or a bottle of water) - the “envelopes” will not lose their shape.
Ingredients (for 4 servings): 200 g pickled currant leaves (or grape), 100 g barley, 200 g turkey fillet, 1 onion, 1 egg white, 1 tbsp. l. tomato paste, 4 sprigs of basil, 2 tbsp. l. vegetable oil, salt and pepper to taste.
Instruction. Soak barley overnight, and then boil until the grains open, but remain damp, rinse under cold water. Cut the turkey fillet and fry with chopped onion in oil. Cool, mix with pearl barley, egg white, tomato paste and finely chopped greens. Salt and pepper to taste. Boil pickled currant or grape leaves for 4-5 minutes, cool, beat off the veins with a spoon, wrap the minced meat in them and place in a greased form. Drizzle with oil and bake for 20 minutes in the oven at 180°C.
Cabbage rolls with wild rice in Chinese cabbage leaves
Alexey Semenov, chef of the Moscafe restaurant:
“If you are used to making stuffed cabbage only with ordinary white rice, then try experimenting with other varieties of it: brown, red, or, in our case, wild black. Or even with other cereals: corn, buckwheat, barley, millet. You will get a hearty and very original dish!”
Ingredients (for 10 servings): 1 Chinese cabbage, 100 g wild rice, 4 tbsp. l. vegetable oil, 2 cloves of garlic, 200 g of tomatoes, 100 g of carrots, 100 g of onions, 100 g of bell peppers, 200 g of zucchini and zucchini, 100 g of celery stalk, 50 g of oyster mushrooms, 300 ml of mashed tomatoes in their own juice, salt and pepper to taste.
Instruction. Boil rice until tender. Finely chop the prepared vegetables and mushrooms. Then fry them in oil with the addition of chopped garlic until half cooked. Add rice and half of the mashed tomatoes to the vegetables. Simmer over low heat until vegetables and rice are cooked. Salt and pepper to taste. Dip Chinese cabbage in boiling water for a couple of seconds, then beat off the stalk of each leaf with the back of a knife. Wrap the filling in each sheet, roll it into an envelope, put it in a baking dish, fill it with the remaining mashed tomatoes and cook for 7-8 minutes in the oven at 180 ° C.
. Often cabbage rolls fall apart, the filling boils soft, and the dish looks very unpresentable.In order to facilitate the cooking process and avoid such failures, we have compiled for you the basic rules that will help you cook real delicious cabbage rolls without any problems.
SELECTION AND PREPARATION OF CABBAGE LEAVES
At the preparatory stage, the most important thing is to make the right choice of cabbage. When choosing a head of cabbage, first of all pay attention to its density. Too dense forks are difficult to parse into leaves. We advise you to use young cabbage for cabbage rolls, then its leaves in the dish will be as juicy and tender as possible. The younger the cabbage, the softer the cabbage rolls will be. It is better to cut the leaves with a sharp knife from the head and pre-boil in boiling salted water for a couple of minutes.
Out of season, young cabbage can also be cooked from old cabbage, but then you need to take a small fork and pre-boil it whole for about 10 minutes. Only then should the leaves be cut from the head. You can also cut the stalk with a sharp knife, place the fork cut side up in a large saucepan, pour boiling water and cook, periodically removing the sheets that move away from the fork during cooking. Any coarse veins or thick fibers must be removed.
The leaves will become softer if the thick parts of the leaf are beaten off with a meat mallet or rolling pin, but here you need to make sure that the leaves do not tear.
You can achieve softness by putting the purchased cabbage in a bag and putting it in the freezer. After defrosting at room temperature, even the most dense sheets become much softer.
Properly prepared leaves become translucent, the filling is visible through them, but at the same time they are whole and elastic.
stuffing for cabbage rolls
There are many variations of fillings - from vegetarian to exotic, but the classic filling is minced pork and beef, taken in a 1: 1 ratio, and cereals, such as rice or buckwheat. Vegetables and herbs are added to minced meat. The more there are, the juicier the cabbage rolls will be. You can add sour cream, grated cheese - this will add a piquant and unusual taste to the usual cabbage rolls.You can cook minced meat not in a meat grinder, but chop with a sharp knife.
If you twist the meat, then it’s better to do it not finely, otherwise the filling will be too boiled and wadded in the finished dish. For taste, you can add onions, garlic and herbs, but they are not put in large quantities in the classic recipe, although this is a matter of taste, of course.
The grits are put into minced meat in a state of semi-readiness, then the filling turns out to be more juicy and not overcooked. Rice or buckwheat should be put in a ratio of 1: 3 in favor of meat. The resulting mixture of minced meat, cereals, onions and greens is important to knead well and beat off, throwing for several minutes from above to the surface. This will make the filling softer.
ROLLING COLLUBES
In order to properly roll the stuffed cabbage, we advise you to put the filling on the inside of the sheet, covering it with the petiole. After that, you can tuck the side parts of the sheet and wrap the stuffed cabbage. This method allows you to form neat envelopes, closed on all sides. The filling will definitely not fall out of them during the cooking process.The size of the envelopes depends on your desire, but small cabbage rolls cook faster and taste juicier. From an average cabbage leaf, about 3 small cabbage rolls are obtained. If you are completely unsure of your ability to carefully roll a stuffed cabbage or are doing it for the first time, then the easiest way is to use a chef's thread or fasten the edges with a toothpick, which will definitely not let your dish fall apart.
COOKING COLLUBES
Prepared envelopes can be boiled, stewed, baked, cooked in a slow cooker. The easiest option is to boil them in salted water or broth. To make them very juicy, try stewing cabbage rolls in kefir. You can cook them in various sauces, such as tomato or creamy mushroom.Stuffed cabbage rolls stewed in dry white wine, tomato or pomegranate juice are delicious. It turns out delicious if you use roasted vegetables from your favorite vegetables when cooking. When serving it, add a few tablespoons on top. If you do not want the cabbage rolls to lose their shape, then lightly fry the envelopes in a pan on both sides before stewing. In this case, they will definitely not fall apart during cooking due to the resulting crust, which will not only hold the shape together, but also seal the meat juice inside the stuffed cabbage.
A more fragrant dish will turn out if, when laying in a pan, add a couple of tablespoons of sour cream, bay leaf and a pinch of rosemary. We like stuffed cabbage prepared with a dressing of carrots, tomatoes and sweet peppers, fried in vegetable oil.
Stuffed cabbage is cooked for about an hour over low heat. It is better to stew in a form with a very thick bottom. Stew and cook with the lid closed. Bake under foil, opening a few minutes before readiness, in order to get ruddy caps. If you are cooking stuffed cabbage in the oven, then place another form with water under the dish with the dish, this will help keep the dish from drying out.
By following these simple cooking rules, you will definitely get a juicy and at the same time tender result.
Stuffed cabbage for the lazy
If there is neither time nor desire to mess with envelopes, then you can cook a simpler option - "lazy" cabbage rolls. The main ingredients of this dish are the same - cabbage, onion, herbs, garlic. All this is either finely chopped or passed through a meat grinder. Rice or buckwheat in a semi-finished form is added to the resulting minced meat, raw eggs are mixed in, everything is salted, peppered and formed into cutlets or meatballs. Lazy cabbage rolls can, like regular cabbage rolls, be boiled, baked or stewed.
RED POLLUBES
These are unusual-looking cabbage rolls from Thuringian cuisine. They are red in color, due to the fact that the leaves are not taken from white cabbage, but from red.Ingredients:
Red cabbage medium forks - 1 pc.
Chopped minced meat - 1 kg
Wine vinegar - 2 tbsp. l.
Sugar - 1 tbsp. l.
Salt, pepper, lavrushka - to taste
Onion - 1 + 1/2 pcs.
Carrot - 1 pc.
Raw eggs - 2 pcs.
White bread - 150 g
Red wine - 150 ml
Meat broth - 200 ml
Garlic - 2 cloves
Vegetable oil - 1 tbsp. l.
Cooking method
Disassemble the cabbage into leaves and boil them in salted water with the addition of vinegar and sugar.
Squeeze out the bread soaked in milk, add minced meat, two eggs, half of the chopped onion fried in vegetable oil to it.
All salt, pepper, mix, beat off the minced meat.
Put on the leaves and form cabbage rolls.
Chop carrots, onions and sauté in vegetable oil. In the same place, lightly fry the envelopes.
Pour the stuffed cabbage with a mixture of wine and broth, add garlic, bay leaf and simmer over low heat for half an hour.
Savoy cabbage rolls
Restaurant Chef's Recipes "Gusyatnikoff" Kirill Zebrin- author's, but inspired by traditional Russian cuisine.
For the Lenten table, the chef offers restaurant dishes that you can cook at home: mushroom pickle, aspic of mushrooms And savoy cabbage rolls. All these dishes are prepared without meat and butter, but they will delight you with a great rich taste.
Savoy cabbage rolls
Ingredients:
Savoy cabbage leaves by number of cabbage rolls
800 g Japanese sushi rice, boiled, seasoned
200 g fresh bell pepper without skin
50 g celery stalk
250 g zucchini
250 g eggplant, skinless
100 g Chinese cabbage
100 g onion sautéed in vegetable oil
5 g garlic paste
15 g browned tomato paste
Finely chop all vegetables. Fry, but not until done. Combine with rice. Cool down. Wrap in scalded savoy cabbage leaves, shape into rounds.
Put the cabbage rolls in a saucepan with the seam down, add water, salt, bay leaf, olive oil, pepper, any spices to taste - and simmer under the lid for 5-7 minutes. Set aside for another 10-15 minutes on the off fire.
mushroom pickle
mushroom pickle
Ingredients:
400 g pickle base
40 g boiled barley or buckwheat
40 g boiled potatoes
40 g skinless cherry tomatoes
2 g chopped greens
50 g soy sour cream Basis for pickle:
for 10 servings
2500 ml vegetable broth
85 g onion
85 g browned carrots
35 celery stalks
350 g pickles
350 g cucumber pickle
450 g mushroom broth
180 g fried mushrooms
20 g lemon juice
50 g sugar
8 g garlic paste
salt
ground white pepper
bay leaf, coriander, cloves to taste How to cook:
Make it in the usual way for every housewife, replacing the broth with water.
Mushroom icing
Mushroom aspic is mushrooms drenched in vegetable broth and served with vegetables and pickles.
Aspic with mushrooms
Ingredients:
180 g mushroom broth
400 g canned mushrooms
400 g mushroom broth
25 g gelatin
5 g chopped greens
salt, freshly ground black pepper
For garnish:
20 g canned cherry tomatoes
15 g canned squash
10 g gherkins
20 g lettuce mix
10 g cabbage dressing
10 g fresh horseradish
5 g drunk lingonberries
50 g onion fried in vegetable oil
Prepare filling. This will require a strong mushroom broth, salt, dill, gelatin. Boil the broth with allspice and salt, bring to taste with lemon juice, add black ground pepper.
Cool down to 40°C. Enter gelatin. Put strained pickled mushrooms into the form. Fill with liquid. Chill until ready.
Stuffed cabbage is a treat of Russian and Ukrainian cuisine, but the dish is so popular that it is prepared in many countries, but in different ways.
So, cabbage rolls consist of 3 components:
- Stuffing. The traditional filling is minced meat with boiled rice, but many chefs have diversified the taste with vegetables, herbs, mushrooms, and cheese.
- Properly prepared cabbage, which should be soft and elastic.
- Sauce or gravy. The traditional gravy is considered to be tomato-vegetable. Again, its taste can be varied with cream, sour cream, broth, spices, herbs and other products.
Recipe 1: Cabbage rolls with meat "Traditional"
Traditional cabbage rolls are minced meat, coarsely ground with rice, wrapped in cabbage and stewed in tomato and vegetable sauce. Cabbage rolls with minced meat are a juicy and satisfying dish, but many of us refuse to cook them, the reason is a laborious and lengthy process. The advantage of cabbage rolls prepared according to this recipe is that semi-finished products can be stored in the freezer for 1-1.5 months.
Required Ingredients:
flat head of white cabbage - 1 large piece;
- minced pork (coarse grinding) - 500 grams;
- ground beef (coarse grinding) - 500 grams;
- onions - 3 pieces;
- rice - 1 cup;
- carrots - 1 piece;
- tomatoes in their own juice - 400 grams;
- salt, peppers (ground, peas), bay leaf, vegetable oil.
Cooking method:
Preparatory stage:
- The onion is finely chopped, the carrots are chopped on a grater.
Minced meat preparation:
In one container, mix two types of minced meat, onion (2 heads), rice, ground pepper, salt. The ingredients are thoroughly mixed.
Preparing the vegetable and tomato sauce:
Onion (1 piece) and carrots are fried in vegetable oil. After 5 minutes, tomatoes are laid in their own juice, crushed with a fork, spices and bay leaf.
Heat treatment:
The bottom of the pan is covered with raw cabbage, then cabbage rolls are laid, tomato-vegetable sauce is poured on top. Stuffed cabbage is stewed over medium heat for 30-35 minutes.
Recipe 2: Cabbage rolls with spring meat
These meat cabbage rolls got their name "Spring" not by chance. The fact is that the minced meat is wrapped in young cabbage. The dish cooks faster and has a more delicate taste.
Required Ingredients:
- young cabbage - 1 head (large);
- pork and beef mince (coarse grinding) - 500 grams;
- rice - 0.5 cups;
- carrots - 1 piece;
- tomatoes - 3 pieces;
- onion - 1 piece;
- garlic - 3 cloves;
- parsley - 1 bunch.
Filling Ingredients:
broth - 500 milliliters;
ketchup - 2 tablespoons;
sour cream - 4 tablespoons;
vegetable oil, salt and pepper.
Cooking method:
Preparatory stage:
- Young cabbage is easily disassembled, so the leaves are dipped in salted boiling water for 1-1.5 minutes. In cooled leaves, thick veins are cut off at the base.
- Rice is boiled until half cooked - al dente.
- The onion is finely chopped, the carrots are chopped on a grater. Vegetables are allowed on vegetable fat until soft.
- Parsley, finely chopped garlic, tomatoes without skins - chopped in a blender.
Minced meat preparation:
In one container, mix ground pork and beef, rice, fried carrots with onions, herbs, tomatoes and spices. The ingredients are thoroughly mixed.
Forming cabbage rolls: minced meat (1-1.5 tablespoons) is laid out on the prepared cabbage leaf. The cabbage is wrapped in an envelope.
Filling preparation: in one container combine sour cream, ketchup, broth and spices.
Heat treatment:
Cabbage envelopes are fried in vegetable fat and placed in a roaster. Cabbage rolls are filled with filling, so that they are barely covered. Cabbage envelopes are stewed for 30 minutes, over medium heat.
The finished dish is served to guests with sour cream and herbs. Bon appetit everyone!
Recipe 3: Stuffed cabbage with meat "Light"
Cabbage rolls prepared according to this recipe are lighter, since ground pork and beef are replaced with chicken, which is considered easily digestible and practically dietary.
Required Ingredients:
- flat head of white cabbage - 1 piece (large);
- minced chicken (coarse grinding) - 500 grams;
- rice - 1 cup;
- carrots - 1 piece;
- tomatoes - 3 pieces;
- onion - 1 piece;
- garlic - 2 cloves;
- herbs, salt, pepper, vegetable oil.
Filling Ingredients:
- tomato paste - 2 tablespoons;
- sour cream - 200 grams;
- tomatoes - 2 pieces;
- rosemary - a few branches.
A step-by-step plan for preparing "Light" meat cabbage rolls.
Preparatory stage:
- Onions, greens, garlic are finely chopped, carrots are chopped on a grater, tomatoes without skins are chopped in a blender. Vegetables are allowed on vegetable fat until soft.
- Rice is boiled until half cooked - al dente.
- The cabbage leaf must be elastic and durable. To do this, cabbage without a stalk is placed in a large saucepan with salted boiling water. Boiling continues until the upper leaves can be easily separated. In cooled leaves, thick veins are cut off at the base.
Minced meat preparation:
In one container, mix minced chicken, rice, fried carrots with onions and tomatoes, herbs and spices. The ingredients are thoroughly mixed.
Forming cabbage rolls: minced meat (1-1.5 tablespoons) is laid out on the prepared cabbage leaf. The cabbage is wrapped in an envelope.
Filling preparation: in one container, combine sour cream, ketchup, tomatoes, spices and rosemary chopped in a blender. The ingredients are poured into a saucepan and brought to a boil.
Heat treatment:
The bottom of the pan is covered with raw cabbage, then the cabbage rolls are laid, the filling is poured on top. Stuffed cabbage is stewed over medium heat for 35-40 minutes.
The finished dish is served with gravy, in which they were stewed, or with sour cream. Bon appetit to everyone!
To make the filling in cabbage rolls tastier, it is prepared from several types of minced meat, and it is better if the minced meat is coarsely ground.
To make the cabbage for cabbage rolls tender, it is boiled, the veins are removed from the sheets, and then the already formed cabbage roll (envelope) is fried in vegetable fat and stewed in sauce until the meat is ready.
Few people do not like cabbage rolls, but not everyone knows how to cook them. Today I want to teach you how to cook classic cabbage rolls according to my mother's recipe. These cabbage rolls are the best and favorite for me.
Preparation description:
Stuffed cabbage can be cooked in different ways. The only common thing in all recipes is that minced meat is wrapped in a cabbage leaf. Everything else may differ, starting with the minced meat itself (it can be vegetable, mushroom, meat, etc.) and ending with the cooking method (stewing in a saucepan or cauldron, baking in the oven, etc.). I like the option with minced meat with the addition of rice and sautéed vegetables. It is these cabbage rolls that I remember from childhood and love very much. I suggest you try to cook classic cabbage rolls according to my recipe.
Ingredients:
- Minced pork - 300 grams
- Onion - 3 pieces
- Carrot - 1 piece
- Cabbage - 1 Piece
- Tomato juice - 200 milliliters
- Rice - 100 Grams
- Salt - 1 teaspoon
- Ground allspice - 1 pinch
Servings: 5-6
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How to cook classic cabbage rolls
Prepare all the necessary ingredients. Choose cabbage carefully, it should not be tight and soft enough, then the leaves will come off well.
Grate carrots on a coarse grater.
Cut the onion as small as possible.
Leave a third of the onion for tomato dressing, and fry the rest with carrots in sunflower oil until soft.
Boil rice until half cooked. To do this, boil 150 ml. water, add rice and cook until the liquid boils away.
Mix pre-cooked minced meat with rice, add the required amount of salt and pepper.
Add sautéed onions and carrots. Mix everything well until smooth.
Cut out a head of cabbage. You can immediately throw it away, it will not be useful to us.
Dip the cabbage in a pot of boiling water, let it sweat a little, and then take out one leaf with two forks.
Cut the cabbage leaves into strips 5-6 cm wide, put the minced meat on them.
Wrap the filling in a cabbage leaf. The first dove is ready! Do the same with the rest.
Prepare the tomato sauce. Fry the left onion in sunflower oil, then add tomato juice and boil it for 5 minutes.
Fold the cabbage rolls into a saucepan that is suitable in size, after covering the bottom with a cabbage leaf. Put a few cabbage leaves on top too. Fill the cabbage rolls with water so that it covers them, and cook for 30 minutes. Then pour in the tomato dressing and cook for another 20-30 minutes.
Pigeons are ready! Eat them with pleasure!
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