Stuffed cabbage recipe with minced meat and rice. How to cook cabbage rolls in cabbage leaves with minced meat

Culinary traditions wrapping all kinds of minced meat in leaves exist all over the world. For example, dolma (at different peoples different pronunciation) - most often small portions of minced meat wrapped in a grape leaf.

Similar dishes mentioned in ancient Arabic and Persian sources. They cook very similarly in the Balkans, in Bulgaria. Sarmi, sarmi - vegetables or leaves (grape, cabbage) stuffed with minced meat based on rice with meat (lamb, beef, pork, etc.). But the most interesting thing is that almost any book of national cuisine categorically states the origin of dolma exclusively from "its" region. However, the abundance of recipes and options may well indicate the internationality of this dish.

IN national cuisines Eastern Europe is rarely used grape leaves in cooking. The vast majority of recipes are cabbage rolls. " stuffed cabbage", if you like. However, analogues exist in many cuisines. Also in Ancient Greece, in one of the comedies of Aristophanes, "pork in cabbage leaves”, and this is almost 2500 years ago.

Stuffed cabbage, usually and most often, is cabbage with minced meat. Although it can be found with buckwheat, corn grits, barley (by the way, very tasty), as well as with lamb, beef and even hare. Minced meat, for some reason, is perceived as meat with additives, although meat can be replaced with fish, mushrooms or chicken. The word mince comes from farcio, Latin for stuffing.

Cabbage rolls with rice can be cooked in fresh cabbage leaves, or in pickled leaves - sauerkraut Perfectly prepared with whole heads. As a matter of fact, cabbage rolls can be wrapped in almost any suitable leaves: young beets, savoy cabbage etc.

It so happened that with all the amazing variety of recipes for cabbage rolls, rarely does anyone cook at home according to any one recipe. Or rather general principles are observed, but the variety of meat and rice, cabbage and spices, the proportions of minced meat are usually “by eye”. A dish in cabbage leaves can be boiled, baked or stewed.

Very delicious option cooking, when cabbage rolls are fried and then stewed in tomato. Some time ago, for certain reasons, I had to minimize the consumption of pork and fatty foods at all. We have learned to cook many homemade dishes from beef and veal, and many, if they are not told about it in advance, will not even pay attention to the “wrong” meat.

Prepared cabbage leaves

How to remove leaves from cabbage
A simple video on how easy it is to shoot right amount leaves for cabbage rolls

Clean beef, and preferably veal, from films and fat, wash and chop with a meat grinder. Ready Ground beef postpone for now.

Prepare minced beef

Separately, cook rice until tender. Rice needs friable and with not large grain. Everything is as usual - in a small saucepan bring 1 cup of water to a boil and boil 0.5 cups of rice in it. Cook without salt and spices. This ratio of rice and water will result in a finished crumbly rice. By the way, depending on the variety of rice, the proportion may vary slightly. Cool rice.

Rice needs friable and with not large grain

Peel and finely chop one onion. In a saucepan with a lid, heat 2 tbsp. l. vegetable oil and fry the onion in it until beautiful golden color. It is even worth stewing the ruddy onion for 5-7 minutes under a lid over low heat, then it will become especially tasty.

Fry the onion until a nice golden color

Add to fried onion minced beef. Fry the meat and onion over medium heat, stirring frequently.

Add minced beef to fried onion

After 3-4 minutes, add spices. Salt to taste. Spices - I advise you to add spices more than to taste. Firstly, rice will be added to the minced meat, which was prepared without salt and spices. Secondly, cabbage leaves are also not salty. Thirdly, cabbage rolls in cabbage will be more fragrant and spicy. As spices, I recommend 0.5 tsp. sweet ground paprika, black pepper, ground coriander and dry mix fragrant herbs, usually included in the "Mediterranean" cuisine.

After 3-4 minutes, add spices

Fry the meat with spices for 5 minutes, then cover the saucepan with a lid and simmer the meat with onions for small fire 20 minutes. During this time, minced meat will be ready. If necessary, you can add to the meat a small amount of water, literally 2-3 tbsp. l.

Stew meat with onions over low heat

Add boiled rice to minced meat. Stir and simmer the meat with rice under the lid for about 10 minutes. Ready minced rice and meat should cool slightly. Not necessarily before room temperature Just enough so that it doesn't burn your fingers.

Add boiled rice to minced meat

They often complain that leaves or minced meat remain during the formation of cabbage rolls. Happens. Spread the prepared cabbage leaves on the table and evenly distribute the minced meat over them with a spoon. I'm sure there won't be anything! Wrap the minced meat in cabbage leaves and transfer to a large plate.

Wrap minced meat in cabbage leaves

In a large skillet with a high rim, heat 2-3 tbsp. l. vegetable oil. Put the prepared cabbage rolls into the heated oil in one layer (!).

Put the prepared cabbage rolls with rice into the heated oil.

Saute, turning often, until the cabbage is lightly browned on all sides.

Fry stuffed cabbage

While the cabbage rolls are fried, cook tomato sauce. IN a separate frying pan or small saucepan, heat 2 tbsp. l. vegetable oil and fry the second onion on it - peeled and finely chopped. Immediately add the peeled carrot grated on a fine grater to the onion. Salt and pepper to taste, add 0.5 tsp. Sahara.

Fry onions and carrots

When the onions and carrots become soft and slightly fried, add the tomato. The amount of tomato - to taste. There are options here. Of course, it is preferable to use the pulp fresh tomatoes, cleaning them from the skin and seeds. But, unfortunately, this is not always possible. Canned tomato pulp works well. You can add a good natural tomato juice or tomato paste.

I offer you delicious recipe second course (one of my favorites) - cabbage rolls with meat and rice. They can be cooked not only on the stove, but in a slow cooker - in any case, cabbage rolls will be hearty and very appetizing.

Not all housewives undertake to cook cabbage rolls, believing that this is a long and difficult task. However, like many step by step recipes second courses, this dish is not particularly complicated in the cooking process - the main thing is to know some secrets. For example, the fact that cabbage for cabbage rolls with meat must first be softened - there are several ways (I'll tell you about my favorite).

Ingredients:

(2 kilograms) (1 kg ) (1 glass) (3 pieces ) (2 pieces ) (3 glasses) (1.5 teaspoons) (2 pieces ) (8 pieces ) (3 tablespoons) (4 tablespoons) (1 bunch)

Cooking step by step with photos:

First of all, I will tell you about my favorite way of preparing cabbage for stuffed cabbage (my Tamarochka suggested it to me - now I do it the only way). As a rule, hostesses boil cabbage leaves to soften them, right? But this method is quite laborious, and you can easily get burned. Alternatively, you can freeze the head of cabbage, then the sheets will become soft after thawing. But here's another way - steam cabbage in the microwave! We take a head of cabbage, remove sluggish or spoiled sheets, put it in a bag and tie it tightly. Depending on the weight of the head of cabbage, the time may be needed in different ways. But for 1 kilogram it takes about 10-12 minutes in general mode. That is, just put the cabbage in a bag in the microwave and cook it there on the Heating program. I had a 2.5 kilogram head of cabbage prepared for half an hour.

We take it out and wrap it with a towel right in the bag so that it sweats a little more. You can do these manipulations in the evening, leaving the head of cabbage to cool until the morning. When it cools down, open the bag and take out the cabbage. The sheets will perfectly depart on their own, and even the most openwork and compressed. We cut off the hard veins at the base of the sheets, otherwise it will be difficult to carefully roll the cabbage rolls with them.

Now it's time to start stuffing for our delicious cabbage rolls. For this we either take minced meat(pork, chicken, beef or mixed - whichever you prefer) or twist the meat through a meat grinder.

Rice. My mother, for example, always pre-boils it until half cooked when preparing cabbage rolls, but I don’t see any point in this. I just wash the cereal very carefully in 5-7 waters.

Combine minced meat, washed rice in a bowl. In addition, chop the peeled carrots (on coarse grater), onion and parsley (cut very finely). We leave half of the vegetables and herbs, and put the second to the minced meat.

Knead the stuffing for cabbage rolls well, salt, taste. if necessary, add more salt.

Now let's make doves. On each cabbage leaf (they are very elastic), put a couple of tablespoons of minced meat and wrap it in the form of an envelope. We put the first layer of cabbage rolls in a thick-walled pan or ducklings. I also put sheets that are substandard or too small on the bottom of the dish, into which the minced meat can no longer fit.

Such cabbage rolls were certainly not invented by a lazy person. If you look at it, then it takes about the same time to cook them as it does to classic version. The only thing that cannot but rejoice is that you do not need to remove the scalding cabbage leaves from the head and carefully wrap the filling in them. Such "cutlets" come out more tender, the cabbage is always stewed until soft due to fine cutting. All in all, definitely worth it. lazy cabbage rolls with rice and minced meat in a saucepan. The recipe with photos is described step by step, but if you have questions, do not hesitate to ask them.

Dish features

• The "lazy" version of cabbage rolls is usually cooked with two different ways: in the form of portion cutlets (meatballs) or in the form of a kind of stew of vegetables and minced meat. The ingredients and their proportions remain about the same. Let's look at the first option step by step in the recipe. The second I described when I cooked this dish in a slow cooker. The essence is simple: finely chop all products, mix with tomato, sour cream, spices and simmer until tender.
• For stewing, it is advisable to use a saucepan (brazier) with a thick bottom. In such dishes, there is less chance of burning.
• Before stewing, cabbage rolls are breaded and fried. This will allow them to keep their shape during subsequent heat treatment.
• Sour cream or heavy cream is added to the tomato sauce if desired.

Required products for 6-8 servings:

How to cook lazy but very appetizing stuffed cabbage rolls in a saucepan (recipe with step by step photos):

Boil rice until half cooked in salted water. For cabbage rolls, long-grain steamed cereals are better suited. It keeps its shape even after roasting and stewing. sanded round rice The bowl is used for making cereals, first courses and baking toppings. Rinse under the tap. Stir the rice with your hands and drain the water as it becomes cloudy. As soon as the water is no longer cloudy, pour the cereal into the pan. Pour in water in the ratio of volumes 1 to 1. Bring to a boil, reduce heat to medium. Cover with a lid. Simmer until all the liquid has boiled away, about 12-15 minutes. Process other foods at the same time as rice is cooking. Finely chop the cabbage. It is advisable to use not quite young, but not rough either. You can also use a grater to chop the cabbage (if it's more convenient). Coarsely grate the carrots. Onion cut in standard - large cube. Set aside half of the carrots and onions for the sauce. The rest - use for cabbage rolls. Place chopped vegetables in a large bowl. Send boiled rice there.
Ground meat - indispensable ingredient traditional cabbage rolls - classic or lazy. To make the dish juicy, use medium-fat meat - pork with beef, chicken (leg fillet), turkey, etc. Twist the meat twice to make the minced meat more tender. In this case, use a grate with small holes a second time. Add minced meat to vegetables and rice. Wash greens, finely chop. Chop the garlic (squeeze through a press). Crush 8-10 peppercorns (preferably different types). Pour the spices into a bowl.
Stir the stuffed cabbage base first with a spoon, and then with your hands. Knead until the mass becomes viscous.
Blind oblong or rounded cabbage rolls in the form of cutlets. Roll in flour. Shake off the remaining flour so that only a thin layer remains. Otherwise, it will crumble into oil and burn.
Fry alternately each side of the blanks in hot oil. Cook over moderately high heat for 2-3 minutes, until golden brown. Place a few cabbage leaves in the bottom of a heavy-bottomed pot to prevent the cabbage rolls from burning when simmering. Place the fried cabbage rolls on top.
Fry the reserved onions with carrots in the remaining fat (if necessary, add a little) until soft. Put in the tomato paste. Instead, you can take fresh mashed tomatoes, thick fruit drink, etc. Add sour cream or a little heavy cream. To make the gravy thicker, add a spoonful of flour. Stir. Pour in a glass hot water. Stir. Salt, pepper and season with your favorite spices. If the pasta is sour, add some sugar to the gravy. Wait until it boils, remove from heat.
ready sauce pour into the saucepan with the cabbage rolls. If it's not enough, add hot boiled water so that the liquid reaches the level of the "cutlets".
Put on the stove. Once the gravy comes to a boil, turn the heat down to low. Cover the pot with a lid, leaving a hole for the steam to escape. Simmer for 40-60 minutes until done.

How to cook cabbage rolls correctly? Today I propose classic recipe cooking cabbage rolls with minced meat and rice in cabbage, and having already mastered it, you can experiment with various options preparations of this dish, of which there are many - they are also prepared from Chinese cabbage, with the addition of mushrooms and buckwheat to the filling, with pre-roasting in a frying pan and in the oven, etc.

How to choose cabbage for cabbage rolls? As for the size, the head of cabbage should not be small, otherwise there will be few cabbage rolls. large head of cabbage also not suitable, otherwise the cabbage rolls will turn out to be huge in size. The most optimal is a medium-sized head of cabbage.

Ingredients:

• Medium-sized cabbage head 1 pc.
• Meat 0.5 kg
• Rice 0.5 cup
• Carrot medium size 1 pc.
• Bulb big size 1 PC.
• Vegetable oil for frying vegetables
• Tomato paste 1.5 tbsp. or tomato juice (mors) 2 cups
• Salt and pepper - to taste

The first stage is the preparation of cabbage leaves for cabbage rolls:

There are several ways to prepare, I offer one of them - the most convenient and fastest, in my opinion. We put on the stove large saucepan with water (to fit a head of cabbage). While the water is boiling, we take this very head of cabbage and cut out the stump - the inner hard part. When the water boils, lower it into boiling water with a deepening down and turn it over after 3 minutes, boil for another 2-3 minutes. Share on wide dish and cool (while it cools, you can do the filling). Dismantle the already cooled head of cabbage with your hands individual leaves. If necessary, trim the thick spots that are at the base of the cabbage leaf.

The second stage is the preparation of the filling and the formation of cabbage rolls:

1. Boil rice until half cooked. Cut the meat into slices and twist into a meat grinder, you can also take ready-made minced meat. But if time permits, it is better, of course, to make minced meat yourself from meat, it always turns out tastier. Put the rice into the bowl with the minced meat. By the way, I indicated the amount of rice conditionally. If you like more or less of it in ready dish- please, here clear rules No, I prefer exactly this ratio of ingredients.

2. Fry onions and carrots for our filling. Add carrots to the filling as desired, but it gives the stuffed cabbage juiciness and some sweetness, so I highly recommend using it. So, first grate the carrots and fry over medium heat for a few minutes - until soft, put in minced meat with rice. Then, in the same pan, fry the chopped onion until light translucent and also put it in the ingredients.

3. Combine all ingredients together. Mix well the minced meat for cabbage rolls, consisting of rice, minced meat, carrots and onions. Salt and pepper, add your favorite spices if desired.

4. Now you can proceed to the most interesting stage - the formation of cabbage rolls. We lay the prepared cabbage leaf with the base towards us and put a small amount of minced meat on it. We turn it into a tube, hiding the edges inward.

5. Here's what we get.

We will tell you how to cook cabbage rolls with minced meat. But first, when starting to cook cabbage rolls, it will not be superfluous to familiarize yourself with the minced meat production algorithm and some subtleties.

Secrets of juicy minced meat for cabbage rolls

• If there is an idea to use several types of minced meat, then they are mixed only before cooking, stored separately from each other in the freezer.
• Washed fresh meat cut into small pieces.
• Pass through a meat grinder at least 2 times.
• For improvement palatability minced meat, it is better to add salt, pepper, onion, garlic, various herbs, mushrooms - for an amateur.
• You can add 1 crushed boiled potato tuber or a ground crust of bread to the minced meat, if the minced meat suddenly turned out to be liquid.
• whipped egg white increase airiness. Minced meat will turn out spicy, and the dish will be tender. You need to add an egg when you get dry minced meat.

There are many recipes for making cabbage rolls, but basic recipe presented first. Over time, you can make your own adjustments to the cooking methods.

How to cook cabbage rolls with minced meat

Cooking Ingredients

• cabbage - 1 kg (cabbage leaves);
• round rice - 0.5 cups;
• minced beef - 600 g;
• onion - 200 g;
• carrots - 250 g;
• vegetable oil
• tomato juice or tomato paste - 2 tablespoons;
• chicken egg - 1 pc;
• salt, sugar, black ground pepper- taste.

Technological process

Rinse round rice thoroughly running water and cook until half cooked. To do this, fill it with half the norm of water and cook over low heat.

Pour a little odorless vegetable oil into the pan. Put finely chopped onion in it and grated on fine grater carrot.

In a bowl, mix ground beef, rice, ready-made frying, salt, black pepper, egg. Mix everything until a homogeneous consistency.

Cabbage leaves are best separated from the head, you can buy leaves on the market. To make them soft and make it possible to wrap the filling in them, they must be kept in the microwave for three sets of 5 minutes at maximum power, or lowered into boiling water for a few seconds. Too hard veins - cut off, and medium density - you can lightly beat off with a meat mallet.

Now you can begin to form the cabbage rolls. To do this, put the filling on the edge of the cabbage leaf and wrap it in a roll, bending one edge inward. Wrap it up as tightly as possible. Push the protruding edge inside the stuffed cabbage. According to this principle, wrap all cabbage rolls. The advantages of this method: the ability to make a beautiful, neat stuffed cabbage, molding strength and convenience.

At the bottom of the pan, where all this will be stewed, put a large cabbage leaf. And on it in one row lay out the formed cabbage rolls.

You can stew cabbage rolls with minced meat in sour cream, you can just in salted water, or you can - in tomato sauce. To do this, add finely chopped onions, grated fresh carrots and tomato paste to salted water to the cabbage rolls, plus a little bit of granulated sugar.

Simmer the cabbage rolls until the cabbage leaves are tender, at least 30 minutes.

Cabbage rolls with minced chicken

Cooking Ingredients

• minced chicken - 0.5 kg;
• cabbage - 1 kg;
• rice - 0.5 cups;
• onion - 150 g;
• carrots - 200 g;
• garlic - 2 cloves;
• tomatoes - 200 g;
• sour cream 20% fat - 250 g;
• salt, spices - to taste.

Technological process

Rinse rice and boil until half cooked. Then turn over in a colander.

Finely chop the onion, grate the carrot.

Pour a tablespoon of vegetable oil into the pan and fry the onions and carrots.

Mix the minced chicken, rice, half of the roast in a convenient bowl.

Disassemble the cabbage into leaves, dip them in boiling water for a while. 6. Carefully cut off the seal at the base of the sheet and place the filling. Roll up the envelopes and put all the blanks on a baking sheet with high walls.

Cut the tomatoes into cubes and pass the garlic through a press, put in a pan and simmer for 5 minutes. Mix everything with sour cream, add a little water and remove from heat after 10 minutes.

cabbage rolls with minced chicken pour the resulting sauce and put in the oven for 40 - 45 minutes at a temperature of 180 degrees.

How to make cabbage rolls with minced meat, rice and mushrooms

Cooking Ingredients

For cabbage rolls

• Cabbage - 1 large head;
• Minced meat (pork and beef) - 300 g;
• Rice of any form - 130 g;
• Champignon mushrooms - 150 g;
• 2 onions;
• 1 large carrot;
• Butter - 20 g;
• Vegetable oil - 2 tablespoons;
• Salt, pepper, spices, nutmeg- taste.

For pouring

• Milk - 400 ml;
• Eggs - 2 pcs;
• Sour cream -3 tbsp;
• Salt, spices - to taste.
• You will also need cheese - 100 - 150 g

Technological process

1. Peel carrots and onions. Finely chop the onion, grate the carrots.
2. Rinse the rice and pour boiling water over it, let it swell for 20 minutes.
3. Saute onions and carrots in oil.
4. Add chopped mushrooms to the pan, mix everything and simmer for 5-10 minutes.
5. Place in a deep bowl minced pork and beef, add seasonings, pepper and nutmeg.
6. Cool the roast and add to the minced meat.
7. Prepare cabbage leaves.
8. Add rice to the bowl, butter and salt. To stir thoroughly.
9. Spread the minced meat on a tablespoon on the finished cabbage leaves. Roll up, folding the edges inwards.
10. Heat a frying pan with oil, put the cabbage rolls, fry on both sides until golden brown.
11. Next, carefully place our fried cabbage rolls on a greased baking sheet.
12. Now you need to prepare the filling: beat the eggs with salt, add milk. Stir.
13. Lubricate the cabbage rolls with sour cream. Pour filling on top.
14. Cheese grate on a fine grater. Sprinkle the doves.
15. Bake in an oven preheated to 190 degrees for about 50 minutes until a crust forms.

lazy cabbage rolls

Cooking Ingredients

• Minced pork and beef - 500 g;
• Boiled long-grain rice - 100 g;
• White cabbage - 250 g;
• 1 small onion
• Salt, pepper - to taste.

For sauce

• Ketchup spicy - 3 tablespoons;
• Mayonnaise 67% fat - 1 tablespoon;
• Water - 300 - 350 ml;
• Premium flour - for breading cabbage rolls

Technological process

1. Finely chop the cabbage, pour boiling water over and hold for 10 minutes. This is done in order to eliminate bitterness and obtain softness.
2. Drain the water and squeeze out the cabbage.
3. Next, mix in a deep bowl - minced meat, rice, cabbage, finely chopped onion, salt and pepper everything.
4. Take pieces of the mixture and form into tight balls, then roll in flour.
5. Next in the pan with vegetable oil odorless, fry them on both sides until an appetizing crust is formed.
6. Pour the cabbage rolls with water, add ketchup, mayonnaise. Simmer for approximately 50 minutes.

Good luck with your cooking!