How to stew frozen cabbage rolls. How to fry homemade cabbage rolls and store-bought semi-finished products

Such a dish as cabbage rolls requires a rather long preparation, therefore, they are often cooked in order more than necessary for a family lunch, and maybe dinner too. A big plus of this dish is that it tolerates freezing well. And in the form of a semi-finished product, and already fully cooked, which can also be perfectly frozen, however, it is better without sauce. And if semi-finished products from the store cause us doubt, then home-made ones prepared by one's own hands are only welcome, since they make life easier for housewives in the near future.

Total cooking time - 1 hour 0 minute
Active cooking time - 0 hours 20 minutes
Cost - very economical
Calories per 100 gr - 84 kcal
Number of servings - 12 servings

Ingredients:

Semi-finished products - 12 pcs. frozen cabbage rolls
Carrot - 150 g
Onion - 100 g
Broth - 400 g or water
Tomato - 400 g canned
Tomato paste - 1.5 tbsp
Bay leaf - 1 pc.
Allspice - 1 tsp
Vegetable oil - 3 tbsp.
Salt - to taste
Black pepper - to taste

Cooking:

So, there are 12 frozen cabbage rolls.

Today there will be a story about frozen cabbage rolls in the form of a semi-finished product. If we talk about those that were frozen in a ready state, then everything is simple: you take them out, for example, in the evening, until the morning they will defrost perfectly, and you should not be afraid to leave them just on the kitchen table - nothing will happen to them. Well, it remains just to heat it up in any way - in a microwave oven or in a pan - and separately prepare tomato or sour cream sauce, with which they are served.

Well, stuffed cabbage semi-finished products do not even need to be defrosted at all. I always cook just on the stovetop in a thick-walled pot, or you can use a roaster or a pressure cooker. Of course, you can use a ceramic dish or a deep baking sheet and cook everything in the oven.

The second method is more sparing and dietary - do not fry anything at all. In this case, simply lay the cabbage rolls in layers, each of which is sprinkled with grated carrots. Well, pour the desired sauce on top. Approximate composition of mine: broth, tomato paste, tomatoes in their own juice and seasonings. I talked about this in more detail in this recipe.

But today there will be a more satisfying, far from the most dietary option.

So, the pigeons themselves. If you are going to fry them, it would still be better if you choose them a little in advance, at least for a couple of hours. It has been noticed that in 100% frozen form it is better not to fry them.

And then let's not fry, even if just a little, but make the dish easier. If you froze not only cabbage rolls, but also the remains of cabbage (small leaves that you can’t wrap anything in), then just put them on the bottom of the pan, and on top, as tightly as possible, our frozen cabbage rolls.

And now the sauce in which our cabbage rolls will be cooked. Its amount depends on the density with which you laid the semi-finished products. The sauce will have to cover our cabbage rolls. If you're making too little, just add stock or water, plus a little extra salt as needed (if you're using water).

Peel onions and carrots. We rub the carrots on a grater, and cut the onion into a not very large cube.

We put a frying pan on the fire, pour two or three tablespoons of vegetable oil (or olive) and spread the chopped vegetables. It is better to first fry the onion for a couple of minutes, and then add the carrots and fry for another two minutes.

If you want to remove the skin, then pour boiling water over the tomatoes, hold it in it for about a minute, then drain the water and fill it with cold water now. After 30 seconds, the skin will be perfectly removed. If it doesn’t really bother you, especially since the tomatoes will still need to be chopped, then just skip this removal step. You can grind in a blender or just cut into a medium-sized cube.

Since now there is no season, I take tomatoes already chopped, canned in their own juice. Add the entire contents of the jar to the pan to the fried vegetables. Add tomato paste there - a couple of tablespoons.

Now add the broth. Do you only have cubes? No, then just water is better. Season our sauce with salt and pepper, and add bay leaves and allspice peas. If suddenly there is adjika, it will not interfere with our sauce at all. Add to taste. Be sure to try - the sauce should be quite rich in taste, since it will also soak the cabbage rolls.

That's it, pour the sauce into the pan, directly on the cabbage rolls and put on the stove. The sauce should cover our cabbage rolls. But! Cabbage rolls will also give some water, so if a couple of centimeters is not enough - do not pay attention - in addition to the release of liquid, the cabbage rolls will settle a little more.

You can put a sprig of rosemary, parsley or celery on top for more flavor.

Bring everything to a boil - do not forget that the cabbage rolls are frozen and will cool the sauce a little, therefore, after everything boils, first make medium heat, and after about five minutes you need to close the lid tightly, set the minimum heat and simmer for about 40 minutes.

It seems to tell about everything. Before serving, be sure to add a little sour cream, already to each personally, on a plate.

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When you are ready to cook cabbage rolls, be sure to freeze some part raw. Frozen, they will always save you when there is no time to cook. After all, at the same time they are both a semi-finished product and a product of their own preparation. All the cumbersome part of the twisting-spinning is behind, it remains only to bring your own workpiece to mind. How to cook frozen cabbage rolls? This means - make gravy and cook, stew - as you like. After a hard day at work or on a pampered Sunday, we get a full-fledged pot of cabbage rolls without actually putting any effort into it. In order for this to become feasible, we will go through a short course on cooking and freezing cabbage rolls step by step.

meat - 450 g;
rice - 300 g;
carrots - 1 pc.;
onions - 2 pcs.;
tomato juice - 1.5 cups;
salt - 0.5 tbsp. spoons;
vegetable oil - 150 ml;
white cabbage - 1 fork.

First, prepare the cabbage and disassemble it into leaves. The upper ones, the roughest ones, should not be used. Cut the leaves at the base of the head. We lower the forks into boiling water. The leaves begin to separate easily on their own. We remove them, and continue to keep the cabbage in boiling water. After 1-2 minutes, remove the next layer of leaves until the smallest ones remain. There is a way to soften cabbage in the microwave. If it weighs 1.5-2 kg, set the mode to 900 W and leave it there for about 12 minutes. Then place under a stream of cold water and slowly roll up the leaves. Next, lay them out in a large bowl or on the table to cool.
While the cabbage is cooling, prepare the minced meat. Pass the meat through a meat grinder.
Peel the onion, cut into medium-sized cubes.
Peel the carrots, grate on a medium-sized grater.
Pour the rice and rinse with water. Change the water several times until it runs clear. Rice is not cooked even until half cooked. The total time of heat treatment of cabbage rolls is more than an hour. During this time, the rice will definitely be ready.
Onions and carrots are transferred to a cauldron, pour vegetable oil, send to the fire. Can be fried in a pan. Roasting gives the minced meat a special flavor.
Simmer vegetables until lightly browned.
In a separate bowl, combine stewed vegetables, rice, a spoonful of tomato paste or 3 tablespoons of tomato juice.
Salt.
Add the minced meat to the vegetable mixture.
Stuffing for cabbage rolls is ready, you can start wrapping. We take a leaf of cabbage, we remove thickenings. We cut the leaf into small pieces, in which it will be convenient to wrap the minced meat.
We put a portion of minced meat on a leaf.
We turn from the sides.
We twist the pigeon in the form of a bundle.

And you say frozen is not good! Fresher than quickly cooked cabbage rolls from the freezer can only be vegetables from the garden. But seriously - what do we lose, what do we gain using freezing? When thawing does not spoil the taste of fried onions or minced meat. Frozen cabbage becomes soft, stews much faster and also does not lose its taste. So in the end we have the only plus: we gain time. However, it is worth knowing: frozen cabbage rolls can be stored in the chamber for no more than three months.

Stock up on semi-finished products today and make your life easier tomorrow. Bon appetit!

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Frozen cabbage rolls are a very convenient, satisfying and tasty dish. They are simply indispensable in case of unexpected guests appearing on the doorstep or when there is no time left for cooking. And if you know how to cook frozen cabbage rolls, then in just half an hour, lunch or dinner will be ready. Fast and simple.

You can start cooking frozen cabbage rolls in a saucepan immediately after the semi-finished products are taken out of the refrigerator. But if there is a fear that the cabbage rolls may break, they can be thawed a little.

semi-finished products - 1 kg;
carrots - 2 pcs.;
tomato paste - 2 tbsp. l.;
flour - 2 tbsp. l.

Put the prepared cabbage rolls into a saucepan with a thick bottom.
Grate the carrots and spread over the entire surface of the semi-finished products.
Pour enough water into the pan so that they are completely covered with liquid, salt, pepper and put on fire.
After the water boils, you need to make a minimum fire and cook for another 1 hour.
During this time, the gravy is being prepared. Flour is fried in a pan until golden brown, poured with water and stewed until it thickens.
At the end of cooking, gravy is poured in, chopped greens are poured in and everything is cooked for another 5-10 minutes.

Frozen cabbage rolls in a slow cooker helped out more than one housewife, because the unit does almost everything by itself. You just need to lay the products and choose the right mode.

semi-finished products - 0.8 kg;
carrot - 1 pc.;
celery (stalk) - 80 g;
cream - 200 ml;
tomato sauce - 100 g;
cheese - 120 g.

Mix cream and tomato sauce, salt and pepper to taste.
Grate cheese and carrots, chop celery.
Lay out in layers: celery and carrots, pour vegetable oil. Place cabbage rolls on top, pour cream sauce and sprinkle with cheese. If desired, the layers can be repeated.
Extinguish in the "Multi-cook" mode for 60 minutes at a temperature of 90 ° C.

Ready. When serving, the dish is sprinkled with chopped village, with ketchup and mayonnaise.

Only scrambled eggs cook faster in a pan. Half an hour, and you can sit down at the table.

Ingredients:

semi-finished products - 0.85 kg;
onion - 80 g;
garlic - 2 cloves;
tomatoes - 200 g;
tomato paste - 2 tbsp. l.

Prepare vegetables: peel and chop the onion and garlic, cut the tomatoes into slices.
Vegetables are fried in a pan, where tomato paste is poured after 2 minutes.
After a couple of minutes, a small amount of water is also poured there. Everything is thoroughly mixed, salted and stewed for 3-5 minutes.
Cabbage rolls and stewed vegetables are laid out in a deep frying pan with a thick bottom and poured with tomato sauce.
Everything is stewed under the lid for 20 minutes.

The dish is decorated with greens. Suitable sauce of sour cream with dill and garlic.

This is a complete dinner or lunch.

semi-finished products - 1 kg;
carrots - 1 pc.;
onion - 1 pc.;
garlic - 2 cloves;
sour cream - 1 cup;
ketchup - 4 tbsp. l.;
Bay leaf;
tomatoes - 200 g.

Grate the carrots, finely chop the onion and garlic. Fry in a pan for 4-5 minutes.
Mix sour cream, ketchup and tomatoes. Add to skillet with vegetables, salt and pepper. Pour in some water.
Put the stuffed cabbage in a mold, pour the sauce and throw in the bay leaf.
Preheat the oven to 190 ° C, put the mold for 30 minutes.

For baking, special earthenware is also suitable. And fried mushrooms added to the sauce will make the taste of the dish much brighter.

If you change the standard tomato sauce for a sour cream analogue, the dish will sparkle with new colors. And if there are stuffed cabbage prepared in advance in the freezer, then a minimum of time and effort will be required.

semi-finished products - 0.8 kg;
flour - 2 tbsp. l.;
cream - 200 ml;
sour cream - 400 ml;
broth - 600 ml.

Fry the flour for a minute, pour in the cream, mix everything thoroughly until a homogeneous mass is obtained, add sour cream.
Salt, pepper and boil for another 2-3 minutes.
Put the semi-finished products in a saucepan, half fill with broth and add sour cream sauce.
Simmer the cabbage rolls for 45 minutes over low heat.

Steamed products are not digested, retain nutrients and vitamins. This is a dietary dish that has a soft tender texture and great taste.

semi-finished products - 1 kg;
broth - 0.25 l;
onion - 1 pc.;
carrot - 1 pc.;
tomato paste - 2 tbsp. l.;
ginger - 10 g;
garlic - 2 cloves;
flour - 2 tbsp. l.;
butter - 80 g;
cumin - 5 g;

Stuffed cabbage is first defrosted.
Semi-finished products are placed in a double boiler. The cooking process takes approximately 35-40 minutes.
In the meantime, let's prepare the sauce. Cut the ginger root into thin plates, grate the carrots, chop the onion and garlic.
Fry garlic, cumin and ginger in butter.
Add tomato paste. Simmer 5 minutes.
Separately, fry the flour, pour in the broth, simmer until the sauce thickens.
Thoroughly mix the thickened sauce with the fried vegetables and simmer for another 10 minutes.

If the sauce is cold, it can be reheated in the microwave. Although some prefer to serve it cold.

In order to cook semi-finished cabbage rolls, special skills are not required, it does not take much time. In this case, both pre-cooked products and frozen cabbage rolls from the supermarket are suitable. All you need is to defrost, cook according to any of the above recipes and a homemade lunch or a festive dinner is ready.

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And now about how to properly cook frozen cabbage rolls in a saucepan:

Everyone, you can sit down at the table.

Before you cook frozen cabbage rolls, you should take note of a few more rules:

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Stuffed cabbage is a unique dish that can be found in the cuisine of many nations. And this is not surprising, because they can be served both at the festive table and as a side dish for daily dishes. A lot of time is needed for this, which is why housewives often resort to freezing ready-made cabbage rolls. To date, there are a fairly large number of various recipes for how to cook frozen cabbage rolls.

Not always conditions are formed in such a way that the hostess can cook this product on her own. Nowadays, this is not something overly new, because buying ready-made cabbage rolls is quite simple. However, there are some features, knowing which you can be sure that the purchased semi-finished product will be tasty.

Choice features:

It is worth paying attention to the cabbage layer. When buying stuffed cabbage with a thick layer, it is likely that you will need to pay more for cabbage than for minced meat. In addition, during cooking, thick sheets are difficult to heat treat and are likely to remain hard.
The best option for minced meat is a 1: 1 ratio, namely 50% pork and 50% beef.
When visually examined, rice should not be visible.

To date, there are a lot of variety of recipes according to which you can cook this unusually tasty delicacy. And each hostess will be able to independently choose and choose for herself the best and most delicious option.

To prepare cabbage rolls according to this recipe, a standard set of products is required, but they turn out to be incredibly tender and tasty even after freezing.

Required Ingredients:

The cooking process starts. Cooking steps:

You can store such a delicacy in the freezer for a long period, however, during storage it is worth considering the fact that when they are re-frozen, they will lose their primary appearance and taste.

Many people wonder how to cook ready-made cabbage rolls and do not even think about how simple it is. If there is a ready-made treat in the refrigerator, it must first be defrosted. This is best done naturally at room temperature. For cooking you will need the following products:

The cooking process consists of several stages. Procedure:

At the end of cooking, you can add a few tablespoons of sour cream. The dish is completely ready to serve.

You can cook frozen cabbage rolls not only by stewing, but also by boiling. Cooking in this way will preserve the maximum benefit of all the nutrients that are found both in cabbage rolls and in fresh vegetables used for cooking.

It is worth knowing how to cook frozen cabbage rolls. Everything is pretty simple. To do this, the first step is to defrost the required number of cabbage rolls, after which cut onions and carrots into a previously prepared container. Vegetables for cooking are used raw. If desired, you can also add a few tablespoons of tomato paste or sour cream. Stuffed cabbage rolls are laid on top of the vegetables, which are poured with water or broth and put on fire. After boiling, spices and salt are added. The duration of cooking does not exceed one hour. This time is enough for the minced meat and cabbage to be completely cooked.

Ready cabbage rolls can be seasoned with sour cream or mayonnaise and served. Bon appetit!

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Cabbage rolls have been considered one of the most popular dishes in our country for a long time. You can even say that they have become a national treasure. Their variety in terms of preparation and toppings will please even the most sophisticated gastrotourist.

Today I want to tell you how to cook frozen cabbage rolls. This option of preparing food is very convenient, since a tasty and natural semi-finished product made by oneself is useful in the kitchen at any time of the year. I will also share with you the secret of how to deliciously cook frozen cabbage rolls in a saucepan.

Take the cabbage rolls out of the freezer 2 hours before cooking. Let them come to room temperature.
Lightly squeeze the thawed cabbage rolls from excess liquid and place in a pan with hot vegetable oil. Fry until golden brown on both sides and transfer to a bowl.

I also suggest that you learn how to properly cook cabbage rolls from Beijing cabbage and little secrets for cooking cabbage rolls in the oven.

We take out the semi-finished products from the freezer and immediately put them in a pile on the bottom of the bowl.
Pour the stuffed cabbage with a pre-prepared sauce, close the multicooker with a lid and select the “Extinguishing” mode for 60-90 minutes.

Some of the housewives often prefer a different cooking option for this dish, for example, lazy cabbage rolls in a slow cooker.

This video will tell you in more detail how to properly pre-process cabbage leaves and how to easily and quickly master the technique of preparing cabbage rolls for future use.

Today I shared with you my recipe for making delicious and juicy cabbage rolls for freezing and told you how to stew frozen cabbage rolls in a saucepan. You can also learn how to cook lazy cabbage rolls in a pot in no time at all.

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Stuffed cabbage is a dish that can be served both at the everyday table and at the festive table. They are prepared according to different recipes, and if they are made a lot, they tolerate freezing well. It remains only to figure out how to cook frozen cabbage rolls. In a frying pan or in the oven, defrost or not, boil or stew? So, we reveal all the secrets of cooking semi-finished products.

Let's start with the easiest way - how to cook frozen cabbage rolls in a pan. It is good because the cabbage rolls do not even need to be thawed. It is enough just to heat up the utensils with high sides and put the workpiece on it.

Only a cast iron skillet should be used. In it, semi-finished products not only do not stick, but also fry and stew well. If not, you can use a thick-walled cast iron.

If you plan to cook semi-finished meats, then you can also prepare gravy-sauce at the same time. To do this, the cabbage rolls are laid out in rows, sprinkling them with grated raw carrots and chopped onions. Pour the contents with water so that it completely covers the "envelopes". Cover with a lid, put the pan on the stove and, when the contents boil, reduce the heat to a minimum, add tomato paste, sour cream, salt and pepper to taste and simmer until cooked (40-60 minutes).

For 1 kg of frozen semi-finished products, you will need two carrots, as well as salt and pepper. To prepare the sauce, prepare 3 tbsp. l. vegetable oil and tomato paste with flour, two tbsp. l. each ingredient.

The first step is to defrost the cabbage rolls. This is done either in the usual way on the table, taking the cabbage rolls out of the freezer two hours before cooking. And you can do it easier - put them in the microwave on the "Defrost" mode. Prepared semi-finished products are placed in a saucepan with a thick bottom.

Carrots are washed, peeled and rubbed on a fine grater. Carrots are distributed over the surface of cabbage rolls.

Pour water into the pan so that it covers its contents, as well as salt and pepper. It remains only to find out how much to cook frozen cabbage rolls. After you put the pan on the fire, wait until it boils, reduce the heat to a minimum and cook for an hour.

In the meantime, start the gravy. After heating the pan, fry the flour in vegetable oil until a golden hue appears. Then the mixture is diluted with warm water, and sent to boil until it thickens.

When the cooking time of the cabbage rolls has passed, they are poured with gravy, finely chopped greens are added and boiled for about 10 minutes more.

Everything, the dish is ready. You can put it on a plate and start eating.

Such a unit is in almost every kitchen. It is very convenient and allows you to cook various dishes. So it's worth considering how to cook frozen cabbage rolls in a slow cooker:

First, prepare the sauce. To do this, they take a carrot, peel it, rub it on a grater and send it to the unit, having previously set the “Frying” or “Baking” mode. Onions are peeled, finely chopped and sent to the neighborhood of carrots along with tomato paste. The contents should be mixed well. When the vegetables are fried, add a little warm water or broth to make the sauce more liquid, boil a little and pour into a deep container.

Now, in a row, preferably on a barrel, frozen cabbage rolls are tightly placed in the multicooker bowl. You don't need to defrost them. They are poured with sauce on top and, setting the “Stew” mode, cook for 1-1.3 hours.

You can use different sauces for cooking. Some housewives add garlic, various spices or other ingredients. Variety never hurts.

Everyone, you can sit down at the table.

We have already described above how to stew frozen cabbage rolls in a saucepan. Now try baking them in the oven. It turns out very tasty.

In the process of cooking, try to lay the doves on one floor. This will allow them to bake well and faster.

We take out the semi-finished products and fry them in a heated pan, adding a little oil. When the "envelopes" acquire a golden color, they are transferred to a baking dish.

For the sauce, peel a large carrot and grate it on a grater with a large hole diameter. The bulbous head is freed from the husk and cut into small cubes. The frying pan is heated, oil is poured and chopped vegetables are fried on it until fully cooked. In another pan, melt a little butter, pour flour into it and fry until golden brown. Carefully pour milk into the butter-flour mixture. Remember to stir constantly so that lumps do not form.

After boiling the sauce for several minutes, they spread the fried vegetable mixture into it, and then pour the stuffed cabbage with a mass. A container with semi-finished products is sent to an oven preheated to 180 degrees and baked for about half an hour. Now prepare the sauce, which will be poured over the finished cabbage rolls. Pour in the tomato paste into the juice remaining in the pan, which stands out after frying the semi-finished products, mix thoroughly, and then pour in the sour cream.

Add cream. They need enough to get the sauce the right consistency. Keep in mind that the sauce will thicken a bit as it cooks. Cook for 5-10 minutes. Ready cabbage rolls are poured with creamy sauce and served at the table.

Instead of cream, you can use broth, preferably meat, or water. It should be hot, but not boiling water, otherwise the sour cream will curdle and the dish will be spoiled.
When preparing the sauce, watch the fire - it should be small so that the cooked product does not burn.
And don't boil the sauce, he doesn't like that.

We introduced you to how to cook frozen cabbage rolls in many ways. Try experimenting and find the most delicious solution for yourself.

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Frozen semi-finished products are a real treasure for the modern busy housewife. They are very helpful when you need to quickly prepare lunch or dinner, and there is almost no time. And then - he looked into the freezer, took it out and after 20-30 minutes a wonderful dinner was on the table.

Now in frozen form you can buy not only dumplings or meatballs. Recently, frozen cabbage rolls have been especially popular. The dish is very tasty and nutritious, but difficult to prepare. After all, before you cook the cabbage rolls themselves, you need to do a lot of preparatory work. Frozen semi-finished products can be cooked immediately without defrosting. But you need to know how to do it right.

Stuffed cabbage is a satisfying hearty dish that is traditionally made with minced meat, rice, and cabbage. Other fillings may also be used. Its nutritional value is quite high, and depending on the sauce and meat, the calorie content of the product can be selected for yourself.

Frozen cabbage rolls are not only good for quick preparation, they will also be an excellent help to a novice hostess who is not confident in her abilities. Having prepared such a dish, you can not chew on its appearance and taste.

The best choice would be self-preparation of semi-finished products, because you are confident in the quality of your meat, cereals and cabbage. You can make a less fatty dish by replacing pork with beef or chicken. You can also cook purely meat cabbage rolls or vegetables, adjust the amount of cereals and meat.

But it is difficult for an inexperienced hostess or business woman to do this, due to lack of time and skills. In this regard, many manufacturers took care of their consumers and released a line of frozen cabbage rolls. Among their abundance, you need to make the right choice, namely:

If you buy goods by weight, without packaging, do not hesitate to ask about the composition of meat in cabbage rolls (this is one type or mixed).
Look at the appearance of semi-finished products. Conscientious sellers always keep one stuffed cabbage cut.
The cabbage should not be too thick. It is better to refuse to buy such cabbage rolls, no matter how much you cook them, the vegetable will still remain crispy. In addition, you pay for cabbage at the price of meat.
Rice should not prevail over minced meat in the composition.
When purchasing cabbage rolls in a package, pay attention to the expiration date of the goods.

Having made the right choice of frozen cabbage rolls, even an inexperienced hostess can cook a completely worthy dish.

Cabbage semi-finished products can be prepared in a variety of ways, using different cooking methods and sauces. Thus, every day you can eat a new dish or find something tastier and more special for yourself.

Depending on the method of preparation, cabbage rolls can be made both a dietary dish and a dish that will appeal to even the most fastidious gourmet. Semi-finished products can be pre-thawed or left frozen.

The most common and easiest way to cook frozen cabbage semi-finished products is on the stove. The classic recipe involves the initial frying of cabbage rolls in a pan. To do this, you can first defrost them or do this:

pour a little water into the bottom of the pan and put the frozen cabbage rolls;
cover and simmer, turning occasionally, until the water has completely evaporated;
if the cabbage rolls have become soft, and the water is still left, carefully drain it and pour in vegetable oil;
fry the cabbage rolls until golden brown.

Next, the fried cabbage rolls are placed in a saucepan and topped with tomato sauce. The sauce is made from tomato paste and water, salted and sweetened to taste, or regular twisted pitted tomatoes are used. To make the dish even tastier and more nutritious, fried vegetables, usually carrots and onions, are added to cabbage rolls.

A faster method involves immediately extinguishing. Frozen cabbage rolls are placed in a saucepan, poured with tomato sauce and put on a slow fire. The cooking time depends on the cabbage. As soon as it has become soft enough, the dish is ready.

A slow cooker is a fairly convenient device that will allow you to cook dishes in several ways: baked, boiled and stewed. Before you start cooking cabbage rolls, you need to take care of the sauce:

Fry the onions and carrots until golden brown using the "Baking" or "Frying" program.
Add tomato paste to the fried vegetables and mix thoroughly.
Dilute the thick mixture with broth or plain warm water. The broth will make the finished dish more saturated in taste.
Drain the sauce and prepare the cabbage rolls. The width of the multicooker bowl is small, so it will take a long time to fry the cabbage rolls. Use ready-to-cook food directly from the freezer, placing them in a neat pile in a bowl.
Then pour the cabbage rolls with the prepared sauce and simmer on the “Stewing” program for 1-1.30 hours.

It is even easier to cook diet cabbage rolls in a steamed slow cooker.

Place frozen cabbage rolls in a steaming container.
Pour water into the bottom of the bowl and place a grate with cabbage rolls.
Cook using the Steam program for 40-50 minutes.

It will be very tasty if you serve ready-made cabbage rolls with sour cream mixed with dill and garlic.

The process of cooking in the oven is almost identical to cooking on the stovetop. Only the dish is not stewed, but baked.

If you do not want to prepare the sauce in a pan first, use tomato juice or tomato paste mixed with sour cream and water.
When using a non-thawed product, initially cook it under a foil lid. Thus, the cabbage rolls will become soft faster, and the liquid will evaporate less.
Stuffed cabbage rolls can also be baked in a special earthenware dish with a lid. Sour cream sauce and fried mushrooms will help to make the dish richer in taste. And slow languishing, which provides a product made of clay, will give an unforgettable aroma and amazing softness to simple frozen semi-finished products.

Summing up, we can say that even from store-bought semi-finished products you can cook a real culinary masterpiece if you put a little soul and imagination into your dish. Frozen cabbage rolls are proof of this.

Many hostesses love to pamper their loved ones with winter ones.

The word "diet" has become one of the most popular in everyday life.

Well, if you have the opportunity to eat seafood.

Holding holidays in the form of a buffet table is not very responsible.

In order to lose weight quickly, it is not necessary to sit on.

The modern rhythm of life does not always leave time and energy for the preparation of culinary delights. Increasingly, we eat at the nearest cafe, buy ready-made food in the supermarket or order pizza and sushi at home. After all, not everyone has the means to eat daily in expensive restaurants that can guarantee the quality of products, and in stores and more budgetary establishments, products of dubious quality, bought at a discount or with an expiring date, are often used.

By preparing food at home, you can be sure of the quality of your dish and the ingredients for it. Cooking should not be taken as a chore. Cooking can be fun, there are many recipes for quick, easy and healthy meals. You yourself choose not only products, but also a convenient way of cooking - fry, boil, stew, bake, marinate, grill or steam, the same dish can sparkle with different colors depending on the chosen method.

There is a stove and oven in every kitchen, and other modern wonders of technology will significantly reduce the time and do most of the work for you. A slow cooker, a double boiler, a pressure cooker, an air grill are wonderful helpers for a modern housewife. It is enough to prepare the products, load them into the desired container and select the appropriate mode, then these wonderful ovens will cook any culinary masterpieces themselves.

It is also important to know the various tricks and secrets that will allow you to cook any dish, retaining the maximum of vitamins and useful properties, reveal all the taste of the products, preserve their visual appeal and save time.

Cooking at home with pleasure and benefit can be easily and effortlessly. Learn recipes, apply new technologies and cooking methods, learn little culinary tricks and delight your family and friends with delicious homemade food!

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Despite the fact that cabbage rolls are cooked in different countries, it is still unknown where exactly this original dish first appeared. It is only known that even in ancient Greece, meat began to be wrapped in leaves and cooked like the first cabbage rolls.

Almost every nation has its own recipes for cabbage rolls. In Eastern and Asian cuisine, this is dolma - meat that is wrapped in grape leaves. In Ukraine, pork cracklings, buckwheat and corn grits are added to this dish, and beet leaves are used instead of ordinary white cabbage leaves. In Transcarpathia, cabbage rolls are made from sauerkraut, and rice and mushrooms are used as fillings. In turn, in Belarus, cabbage rolls consist of mashed potatoes and pearl barley.

There are many options for cabbage rolls, which use not only rice with minced meat, but also vegetables, fish and even dried fruits as a filling. The sauces served with this dish may also differ.

By the way, cabbage rolls are perfectly stored in the freezer. Even my mother-in-law during my first pregnancy suggested that I freeze them for future use, so that after the birth of a child and due to lack of time, you could always boil them and not think about how to feed your husband who returned from work. Is it worth saying that the first months after the birth of our daughter we ate exclusively cabbage rolls?

Since then, I always have a portion of frozen cabbage rolls in my freezer. And I don’t have to think about how to feed the guests who suddenly appeared on the doorstep.

In this recipe, we will tell you how to make cabbage rolls, freeze them, and then, at a convenient time for you, we can stew them in a saucepan with sour cream and tomato sauce. Frozen cabbage rolls are a very convenient, satisfying and tasty preparation, depending on the filling, they will replace both a side dish and a meat dish. We will show you how to cook stuffed cabbage for the future and use it at a time when there is no time or energy for cooking.

A small fork of cabbage - 1 pc.;
minced pork and beef - 400 g;
rice not boiled - 100 g;
carrots - 1 pc.;
onion - 1 pc.;
salt, pepper - to taste;
dill greens - a bunch.
For sauce
mayonnaise or sour cream - 200g;
ketchup or tomato paste - 200g;
a bunch of greens;
garlic - 2 cloves.

Start preparing the dish by preparing the filling. To do this, finely chop the onion, and grate the carrots on a coarse grater.

Greens in the form of dill, parsley or basil can be added not only to the sauce, but also to the filling. Therefore, finely chop the dill sprigs.

Mix chopped carrots, onions, herbs, minced meat and rice in one bowl. Salt and pepper the filling. Mix everything thoroughly.

Prepare cabbage leaves for cabbage rolls. Here you can use several methods. You can dip the head of cabbage in boiling water, and then take it out and remove the cabbage leaf. This method is much easier, since the sheets, due to heat treatment, are removed more easily. Or you can just remove the leaf from the head, and then lower the leaf into boiling water for a few minutes. It is not easy to remove the sheet in this way, as it may tear. But you will have a small fork of a whole, not scalded cabbage head, which can be used later, for example, for cabbage soup.

When the cabbage leaf is ready, start wrapping. To do this, put minced meat in a leaf.

Wrap the top edge of the cabbage leaf so that it completely covers the stuffing.

Wrap the edges of the cabbage leaf from the sides.

Now wrap the bottom edge of the sheet, and cut off the excess, hard bottom edge with a knife.

When the cabbage rolls are completely wrapped and ready, proceed to freezing. I prefer to freeze cabbage rolls in a plastic reheat container. Ideally, it should be a rectangular shape, but in the absence of one, a round one will do. We spread the cabbage rolls in the form and close the lid, and then put them away for storage in the freezer.

If a suitable plastic container is not available, use a regular plastic bag. Fold the cabbage rolls into it in several layers, and then put it in the freezer.

Frozen cabbage rolls can be prepared at any time and you can start cooking them as soon as you take the dish out of the freezer. Cabbage rolls easily move away from each other, but if you are afraid of breaking them, put them in the microwave for 30 seconds.

To make the cabbage rolls tastier, prepare the sauce for them. To do this, rub the garlic on a fine grater and mix it with mayonnaise, ketchup and herbs. Mix everything thoroughly.

Put the cabbage rolls in a saucepan and pour over the sauce. Fill with water so that it completely covers the cabbage rolls.

Note: In order for the cabbage rolls to crunch and cook faster, you can fry them before stewing in a pan on both sides for 10 minutes.

Simmer the cabbage rolls for 40 minutes. When the dish is completely ready, put it on a plate, pour over the sauce and sprinkle with fresh herbs. Bon appetit!

Note to the owner:

If you can’t cope with ordinary white cabbage, buy Chinese. Its leaves are so delicate that they are removed from the base even without the help of boiling water and do not require heat treatment.
In order for the leaves to crack and break less during wrapping, a little vinegar can be added to boiling water while scalding the leaves.
It is not necessary to add exactly rice - you can use, for example, buckwheat or pearl barley.
Vegetarians can use mushrooms, such as champignons, mushrooms or mushrooms, instead of minced meat.
At the bottom of the pan, where the cabbage rolls will be stewed, for a better taste, you can put an air cushion of fried onions and carrots.

Lazy cabbage rolls in the oven are a great and quick alternative to regular cabbage rolls.

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Stuffed cabbage rolls put frozen on a heated frying pan, poured with oil, and fry for 5 minutes on each side. 3. Transfer the fried cabbage rolls to a saucepan. You can also bake frozen cabbage rolls in the oven. Here is such a dove. It's about pigeons. Spread the grated carrots on the cabbage rolls. I would also like to discuss with you how to prepare the sauce for cabbage rolls.

To add piquancy to cabbage rolls in cabbage leaves, you need to add a few grated bell peppers to the sauce or filling. Cabbage rolls will be an order of magnitude tastier if the rice is fried with onions in vegetable oil - it will not stick together, as it will be saturated with fat and become more fragrant.

1. Thawed cabbage rolls, slightly squeeze out excess liquid and place in a pan with heated vegetable oil. In the oil that remains after frying the cabbage rolls, fry the onions and carrots.

1. Unpacked, but not thawed cabbage rolls, place in a ceramic baking dish. 2. Pour a few fingers of water on the bottom of the mold, grease the cabbage rolls with sour cream or a mixture of sour cream + tomato sauce on top, sprinkle with grated carrots, if desired.

By the way, they can also be cooked in a double boiler. Well, if you are a fan of new ways of creating traditional dishes, then stuffed cabbage can be cooked in a slow cooker. If you cook cabbage rolls in the traditional way - in a saucepan on the stove - remember that the water should only slightly cover the cabbage rolls.

An ideal addition to cabbage rolls is sour cream-tomato sauce (the name speaks for itself, it includes sour cream, tomato paste, salt and black pepper).

Then pour water (to half cover the cabbage rolls), sour cream or ketchup and simmer for 20 minutes over medium heat under the lid. Before frying, semi-finished cabbage rolls are not thawed. The shelf life of semi-finished cabbage rolls is 5 days in a refrigerator at a temperature of 0-+3 degrees, or in a freezer at -18 degrees for 3 months.

3. Stuffed cabbage - a dish typical of Slavic and Baltic cuisines. To do this, we take out the semi-finished products from the freezer 2 hours before cooking, or put the cabbage rolls in the microwave on the “defrost” mode. When the cabbage rolls are cooked, fill them with gravy and add greens.

For the preparation of delicious cabbage rolls, choose young loose cabbage. There are many options for wrapping cabbage rolls, and skillful dreamers come up with new, masterpiece each time. Today I will share my favorite, simple way to wrap cabbage rolls. I really like small, neat cabbage rolls. With the help of such styling, cabbage rolls rarely fall apart and will be plump.

Today I cooked a wonderful dish, which is probably known to everyone. It's about pigeons. For example, I really like to add lightly fried carrots and onions to minced meat. It turns out very tasty if you add a few chopped fresh tomatoes to the filling. In addition to tomatoes, you can add fresh herbs, a few cloves of garlic, a few tablespoons of sour cream to the stuffing for cabbage rolls.

Thanks to the tomatoes, the filling has become more juicy; instead of tomatoes, I sometimes put a few tablespoons of sour cream or sauce in which cabbage rolls will be stewed. This decoction is very good to use when preparing a sauce for cabbage rolls. More precisely, I have several options for stuffed cabbage sauce, which I use from time to time.

It needs to be saved, we will use it when preparing the sauce. I also want to draw your attention to the fact that the amount of sauce will depend on the volume of cabbage rolls and the method of their preparation. But it was perfect as a base for cabbage roll sauce. Recently I had a chance to try amazing cabbage rolls.

In addition, the upper part of the mini-stuffed cabbage rolls did not close well and the minced meat, as they say, was out. Stuffed cabbage rolls can be fried over medium heat, or you can sort of sweat them a little over low heat. This technique is very convenient because while one portion is languishing, you have time to wind up the next portion.

If you are going to cook cabbage rolls of a standard size, then the tough part of the cabbage can be beaten off with a hammer. If you, like me, decided to cook mini cabbage rolls, then you need to cut out the hard part from the cabbage leaf (small cabbage rolls do not wrap into the hard part of the cabbage leaf).

A piece of cabbage does not have to be triangular in shape. I wrapped cabbage rolls from rectangular, triangular, rounded, square pieces and even from fairly thin strips. Stuffed cabbage should look like a bag for seeds. Trimmings from meat are best fried until golden brown and add to the pan with cabbage rolls.

Stuffed cabbage rolls are fried in hot vegetable oil until golden brown. We put the fried cabbage rolls in a saucepan, goose or roaster. At the bottom of the pan, you can pour a little sauce in which the cabbage rolls will be cooked.

Put the cabbage leaves on top of the cabbage rolls and pour the sauce over the cabbage rolls. The sauce should completely cover the cabbage rolls, but it is desirable that it is not on the very edge of the pan. Bring to a boil and simmer covered over low heat for 1-2 hours. A lot depends on the number of pigeons. After baking, reduce the temperature to 160 * -170 * and simmer the cabbage rolls for 2-3 hours. If you cook cabbage rolls in a form, then it is better to lay them out in one layer, pour over the sauce.

Stuffed cabbage should be served as a separate dish. Pour them with the sauce in which they were cooked and sour cream, you can sprinkle chopped herbs on top. The text before the recipe has a brief description of these sauces. The last time I cooked cabbage rolls with a sauce of celery greens, carrots, onions, white wine and tomato juice, I have not yet managed to publish the recipe for this sauce. I will not refuse the recipe for sauce with celery! Some housewives simply add a celery cob to the sauce. Finely chop one cob without leaves and add to the cabbage rolls.

In order to make cabbage rolls more tender from late varieties of cabbage, I recommend frying them before starting to stew. 2 hours. Have they turned into porridge for you? I put sliced apples on each layer of cabbage rolls, pour the sauce according to the recipe and it turns out delicious!

Cabbage rolls are a unique culinary dish. Who doesn't love cabbage rolls in our country? Frozen cabbage rolls can be stored in the freezer for up to 3 months. Before cooking cabbage rolls, they should be thawed. To begin with, the cabbage rolls need to be defrosted. Fried meat will add flavor and aroma to the sauce in which cabbage rolls will be stewed.

How to cook frozen cabbage rolls

Cabbage rolls are a unique culinary dish. They are served both for the festive and for the everyday table. You can experiment with the ingredients and seasonings of this hearty meal for a very long period of time. There are also a lot of useful tips, following which you can give the dish an unforgettable and refined taste. Here are some of them.

To add piquancy to cabbage rolls in cabbage leaves, you need to add a few grated bell peppers to the sauce or filling.
If cabbage rolls are cooked with the addition of rice, you need to choose large rice - it should be thoroughly washed with water (preferably several times).
Cabbage rolls will be an order of magnitude tastier if the rice is fried with onions in vegetable oil - it will not stick together, as it will be saturated with fat and become more fragrant.
To avoid the stickiness of the filling, rice must be poured with a small amount of water - so that it only slightly covers the cereal.
For taste, you can put a skin of smoked lard or a smoked chicken wing on the bottom of the pot with cabbage rolls.

Frozen cabbage rolls - 15 pcs
Carrot - 1 pc.
Onion - 2 pcs
Tomato paste - 2 tbsp
Seasonings - salt, pepper, bay leaf
Vegetable oil
Water or broth

Before cooking cabbage rolls, they should be thawed. To do this, it is enough to get our semi-finished products from the freezer 2 hours before cooking, or place the dishes with frozen cabbage rolls in the microwave (mode - defrosting by weight).

1. Thawed cabbage rolls, slightly squeeze out excess liquid and place in a pan with heated vegetable oil.

2. Lightly fry on both sides until golden brown.

3. Transfer the fried cabbage rolls to a saucepan.

Carrots with onions are freed from the peel and cut.

Three carrots on a coarse grater.

Onion mode into small cubes.

In the oil that remains after frying the cabbage rolls, fry the onions and carrots.

Add the tomato paste and fry it lightly to remove the acid.

Add a little water or vegetable broth and leave to simmer over low heat for 10-15 minutes.

Salt the stewed vegetables, pepper, add the bay leaf and leave to languish for another 3-4 minutes.

Pre-fried cabbage rolls, pour our sauce. If the liquid is not enough, then add water or broth until the liquid covers the cabbage rolls. Simmer over medium heat for no more than one hour.

Serve with sour cream or mayonnaise. Enjoy your meal!

Cabbage rolls are truly an international dish. Since it is prepared in many states, and each with its own twist. You can determine about the different methods of its manufacture in our article - How to cook cabbage rolls. And below we will tell you how to cook cabbage rolls so that they turn out to be tasty and soft.

When preparing this dish, pay great attention to the cooking of cabbage. If it is undercooked, then the cabbage rolls will turn out to be hard, and if suddenly digested, they will not keep their shape and turn into porridge. Cooking time depends on whether the cabbage will be cooked as a whole head or individual pages, and on whether it is early or late.

When cooking cabbage with a whole head, you need to cut out the stalk, and place the cabbage itself in boiling water. If the cabbage is early, the cooking time should not be more than 5 minutes, if it is late - 15 minutes.
If you boil the pages separately, then put the young cabbage in the pan for no more than 3 minutes, but the shabby one - for 7-10 minutes.

The main thing is to ensure that the leaves are not digested. When they become soft, go to remove them from the pan and allow the water to drain.

But it is not enough to prepare cabbage correctly, you also need to cook cabbage rolls correctly, and their cooking time also depends on various factors.

With us, many housewives prefer to cook this dish on the stove in a large saucepan, despite the fact that the taste loses little from this. But, speaking about how much and how to cook cabbage rolls in a saucepan, it should be taken into account whether a fresh product will be prepared or frozen, and whether cabbage rolls will be boiled in water or in a pre-prepared sauce.

Frozen cabbage rolls should be put in cold water or sauce. The cooking time in water is 35-40 minutes. If they are cooked in a sauce, then the cooking time should be extended by 10 minutes.
If the cabbage rolls are fresh, then they should be boiled for 25 and 35 minutes. respectively.

For the manufacture of cabbage rolls, go to choose a thick-walled pan. And cook them on a slow fire.

Now you understand how much to go to cook cabbage rolls, respectively, you can cook them deliciously.

Cooking cabbage rolls is not a difficult process.

And frozen cabbage rolls are just a treasure for a real hostess. At the right time, you can get a semi-finished product from the freezer and fry, stew with sour cream or bake in a pot with a delicious sauce. Boiling frozen cabbage rolls is very easy! In a suitable frying pan or saucepan with thick walls, you need to sauté the onion and carrots, finely chopped beforehand, you can put tomato paste or finely chopped tomato to taste and, of course, salt and pepper.

Put the thawed cabbage rolls in the frying pan and add enough hot water to completely cover the cabbage rolls. Each hostess will be able to make frozen cabbage rolls herself. The preparation of such semi-finished products for freezing is not at all difficult.

To begin with, let's deal with minced meat for cabbage rolls. Thoroughly mix all the ingredients: Now you need to cook the cabbage. We separate large sheets from the head of cabbage and boil them in a saucepan for about twenty minutes until soft. Then we wrap minced meat in each prepared sheet, give it the desired shape, put it in containers and freeze!

How much to stew pigeons. How to cook cabbage rolls in a pan. How much to fry stuffed cabbage semi-finished products. How to make doves.

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Our recipe will help you with this. How to make breadcrumbs at home? Many people already know about breadcrumbs. Everyone is used to the fact that they can be purchased at any store. But how to cook breadcrumbs at home? Our simple recipe will help you with this.

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How to cook frozen cabbage rolls

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It is even easier to cook diet cabbage rolls in a steamed slow cooker. Add carrots to the skillet and cook for 5 more minutes.

On the weekend, as usual, I want to make a little joy for my family. And then an idea came to mind. I liked this one a lot for me.

(fresh or frozen) pitted - 300-350 g

premium wheat bread - 1.5 cups (300 g)

Baking soda - on the tip of a knife

First, combine the eggs with sugar and salt, then beat.

Pour flour, baking soda and vanilla to them, while stirring with a spoon, and then with a mixer. The texture of the dough turns out like thick sour cream.

Grease a baking dish with butter and sprinkle with breadcrumbs.

Pour half the mass into it, place the cherry on top and sprinkle with sugar.

Pour the second component of the flour mixture onto the berries and place in an oven heated to a temperature of 190. Cook for approximately 45 minutes.

Decorate the finished cake with powdered sugar.

I have frozen cherries, so I take them out of the freezer in advance. Then, in a deep bowl, mix the eggs with sugar and a pinch of salt.

Mix gently with a spoon and then finish with a mixer on low speed. The dough should have the consistency of thick sour cream. Grease a baking dish with butter and sprinkle with breadcrumbs on top.

The finished cake can be greased with butter and sprinkled with powdered sugar.

How to cook frozen cabbage rolls in a saucepan photo

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How to cook ready-made cabbage rolls in a saucepan. How to cook cabbage rolls frozen in a saucepan is delicious. How to cook delicious cabbage rolls.

Favorite pigeons! I cook them in different ways: with chicken and oatmeal, with pork and buckwheat, with millet and mixed minced meat, with mushrooms or even fish, in the oven, frying pan, saucepan, slow cooker, in tomato, sour cream or other sauce. So cabbage rolls never get bored. In this step-by-step recipe, I will show you how to cook cabbage rolls with a classic meat and rice filling in a saucepan, in a sour cream and tomato sauce.

When the filling mixture is cold, we form spring rolls by placing a small amount at the bottom of the paper, which we will apply in a diamond pattern, with a dot towards the base. Fold the bottom, sides towards the center, to take care to fold and close well so that the filling does not escape when fried, and we glued firmly until the roll is formed to "insert" the mass prepared with flour and water on the edge before finishing it .

Fry them in large vegetable oil until golden brown on both sides. Drain paper towels to remove excess grease. We serve right away, very hot so you don't miss out on the crispy, accompanied by soy sauce and sweet and sour if you like.

So, to prepare cabbage rolls in a saucepan, prepare: minced pork, round rice, onion, vegetable oil, salt, ground pepper, water, tomato paste, sour cream, white cabbage. Boil rice in salted water until half cooked and combine it with minced pork. Cut the onion into cubes and fry in vegetable oil.

Add the onion to the minced meat with rice, add salt, ground pepper and mix. Stuffing for cabbage rolls is ready.

Spring buns are one of the classic oriental dishes that almost everyone knows. They are relatively easy to prepare and a great solution for a quick meal. This includes numerous ingredients such as vegetables, mushrooms, tofu, and even ground beef. Of course, bok choy or kale is important, as it is the fact that the vegetable is fresh, for which we should sauté it briefly and not leave it in the pot, as this prolongs the cooking and softens. It takes some time to prepare them, so it is recommended to make quantities and freeze those that we do not consume.

Now prepare the cabbage leaves for the cabbage rolls. To do this, boil a whole head of cabbage in plenty of water, gradually removing the soft upper leaves. Cut off the thickened leaves from the softened leaves and, putting a spoonful of meat filling with rice on each such leaf, wrap the stuffed cabbage rolls with closed rolls.

Spring rolls are ready to freeze. The key ingredient and hardest to find for making them is the rice paper that surrounds them. Of course, this can be done at home, for which there are many recipes on the net, but it seems to me a very difficult job. Oriental supermarkets sell dry and transparent plastic paper wafers, which must be rehydrated before registration.

It is important to close the rolls well so that they do not open when frying. It's as simple as making a pasta with flour and water and sprinkling some kind of bounty on it using your finger on the end before you're done closing the roll. With this simple technique, you won't open any.

Place the cabbage rolls in a bowl.

For the sauce, combine: tomato paste, sour cream, salt and boiling water. Stir the sauce until smooth.

The recipe itself is suitable for healers, but whenever you use rice paste that is gluten-free. If you are viewing this page elsewhere than without linking to the original source, it has been stolen. The column is primarily made up of thin, thin-walled cells that break down when the moisture it contains freezes quickly. You can freeze cooked cabbage rolls, but it's likely that they will collapse in a thick puddle when heated. You should start the slow freezing process in the refrigerator, just as you should slowly defrost cabbage rolls for best results.

Pour the prepared sauce over the cabbage rolls and bring the sauce to a boil over high heat.

Then simmer the cabbage rolls over low heat under the lid until cooked. For readiness, always try the top stuffed cabbage - if the cabbage is soft, the fork easily, effortlessly enters it, then the bottom cabbage rolls will be 100% ready. The time for stewing cabbage rolls is different each time, it all depends on the cabbage. But in any case, you need to stew cabbage rolls in a saucepan for at least 30 minutes.

Place the seam veneer rolls cooked on the grid placed inside a flat dish or saucepan and let it cool to room temperature. Wash the cabbage rolls with a dry paper towel and place them in the top refrigerator. Let the cabbage roll at night. Cooling the cabbage rolls found in the refrigerator before freezing them becomes softer in the freezing cabbage than the room temperature, and as a result it overheats better.

Wrap each cabbage roll tightly in several layers of plastic and twist the ends in opposite directions to compress the air. Although even cabbage rolls wrapped more finely freeze, there is less air in contact for longer than they last.

Let the cabbage rolls stand for another 10 minutes, and then they can be served!

Golubtsy is not a traditional Russian dish, but a recipe for Middle Eastern and European cuisine. Frozen cabbage rolls are a real help for housewives, because they can be prepared at any time, just by taking the semi-finished product from the freezer. Despite the simplicity of preparation, the dish has its secrets.

Place the cabbage rolls in the freezer or freezer container and mark the date. Use cabbage rolls 1 month in advance for best results. Take cabbage rolls from the freezer and spread them out the day before you want to reheat. Place the caps on a table covered with paper towels.

Let the cabbage rolls warm overnight in the refrigerator. Take the cabbage rolls out of the fridge and heat a few tablespoons of oil in a thick bottom pan on the stove over medium heat. Place cabbage rolls in hot oil and brown on all sides for 3 or 4 minutes. Toss the cabbage rolls gently into the pan with your fingers or a spatula to coat them all over.

Cabbage - 1 head
Minced meat (can be replaced with mushrooms) - 1 kg
Onion - 1 pc.
Chicken egg - 1 pc.
Rice - 5 tbsp. l.
Salt, pepper and seasonings - to taste

First you need to prepare the filling. Mix the egg, seasonings, finely chopped onion, boiled rice and minced meat in a separate bowl. When the filling is ready, you can start cooking cabbage.
Carefully separate the large leaves from the head, lower them into the pan and cook for about 20 minutes. Put the filling in each prepared sheet, wrap and put in the freezer.
Frozen cabbage rolls are ready, now you can cook them at any time according to the following principle:
Without defrosting, put the cabbage rolls in a thick cast iron pan. Sprinkle grated raw carrots on top of the dish and add a small raw onion. Pour enough boiling water into the pan so that it completely covers the semi-finished products. Cover with a lid.
When the water boils, reduce the heat, add a little sour cream, salt to taste and tomato sauce. Simmer the cabbage rolls until tender. Serve the finished dish hot, sprinkled with herbs.
Frozen cabbage rolls can also be cooked in the oven. Lay the semi-finished products on a ceramic baking dish. Pour some water on the bottom. Lubricate the cabbage rolls with sour cream or prepare the sauce. If desired, sprinkle grated carrots on top.
Cover the pan with parchment paper or foil folded in half. There should be a small gap between the paper and the cabbage rolls. First 30 min. bake cabbage rolls at a temperature of 120 degrees, after, about an hour at a temperature of 150 degrees. Keep an eye on the water, if it evaporates, add some more.
Remove the paper from the mold, pour the cabbage rolls with the released sauce and keep them in the oven for another 10 minutes. at a temperature of 170 degrees.

Ingredients:

semi-finished products - 1 kg;
carrots - 2 pcs.;
tomato paste - 2 tbsp. l.;
flour - 2 tbsp. l.

Step by step recipe:

Put the prepared cabbage rolls into a saucepan with a thick bottom.
Grate the carrots and spread over the entire surface of the semi-finished products.
Pour enough water into the pan so that they are completely covered with liquid, salt, pepper and put on fire.
After the water boils, you need to make a minimum fire and cook for another 1 hour.
During this time, the gravy is being prepared. Flour is fried in a pan until golden brown, poured with water and stewed until it thickens.
At the end of cooking, gravy is poured in, chopped greens are poured in and everything is cooked for another 5-10 minutes.

Lunch is ready. Cabbage rolls are laid out on a dish, decorated and you can start eating.

Cooking in a multicooker

Frozen cabbage rolls in a slow cooker helped out more than one housewife, because the unit does almost everything by itself. You just need to lay the products and choose the right mode.

Ingredients:

semi-finished products - 0.8 kg;
carrot - 1 pc.;
celery (stalk) - 80 g;
cream - 200 ml;
tomato sauce - 100 g;
cheese - 120 g.

Cooking method:

Mix cream and tomato sauce, salt and pepper to taste.
Grate cheese and carrots, chop celery.
Lay out in layers: celery and carrots, pour vegetable oil. Place cabbage rolls on top, pour cream sauce and sprinkle with cheese. If desired, the layers can be repeated.
Extinguish in the "Multi-cook" mode for 60 minutes at a temperature of 90 ° C.

Ready. When serving, the dish is sprinkled with chopped village, with ketchup and mayonnaise.

Semi-finished products in a pan

Only scrambled eggs cook faster in a pan. Half an hour, and you can sit down at the table.

Ingredients:

semi-finished products - 0.85 kg;
onion - 80 g;
garlic - 2 cloves;
tomatoes - 200 g;
tomato paste - 2 tbsp. l.

Step-by-step instruction:

Prepare vegetables: peel and chop the onion and garlic, cut the tomatoes into slices.
Vegetables are fried in a pan, where tomato paste is poured after 2 minutes.
After a couple of minutes, a small amount of water is also poured there. Everything is thoroughly mixed, salted and stewed for 3-5 minutes.
Cabbage rolls and stewed vegetables are laid out in a deep frying pan with a thick bottom and poured with tomato sauce.
Everything is stewed under the lid for 20 minutes.

The dish is decorated with greens. Suitable sauce of sour cream with dill and garlic.

Cabbage rolls baked in the oven

This is a complete dinner or lunch.

Ingredients:

semi-finished products - 1 kg;
carrots - 1 pc.;
onion - 1 pc.;
garlic - 2 cloves;
sour cream - 1 cup;
ketchup - 4 tbsp. l.;
Bay leaf;
tomatoes - 200 g.

Cooking method:

Grate the carrots, finely chop the onion and garlic. Fry in a pan for 4-5 minutes.
Mix sour cream, ketchup and tomatoes. Add to skillet with vegetables, salt and pepper. Pour in some water.
Put the stuffed cabbage in a mold, pour the sauce and throw in the bay leaf.
Preheat the oven to 190 ° C, put the mold for 30 minutes.

For baking, special earthenware is also suitable. And fried mushrooms added to the sauce will make the taste of the dish much brighter.

In sour cream sauce

Ingredients:

semi-finished products - 0.8 kg;
flour - 2 tbsp. l.;
cream - 200 ml;
sour cream - 400 ml;
broth - 600 ml.

Recipe:

Fry the flour for a minute, pour in the cream, mix everything thoroughly until a homogeneous mass is obtained, add sour cream.
Salt, pepper and boil for another 2-3 minutes.
Put the semi-finished products in a saucepan, half fill with broth and add sour cream sauce.
Simmer the cabbage rolls for 45 minutes over low heat.

Ingredients:

semi-finished products - 1 kg;
broth - 0.25 l;
onion - 1 pc.;
carrot - 1 pc.;
tomato paste - 2 tbsp. l.;
ginger - 10 g;
garlic - 2 cloves;
flour - 2 tbsp. l.;
butter - 80 g;
cumin - 5 g;

Cooking method:

Stuffed cabbage is first defrosted.
Semi-finished products are placed in a double boiler. The cooking process takes approximately 35-40 minutes.
In the meantime, let's prepare the sauce. Cut the ginger root into thin plates, grate the carrots, chop the onion and garlic.
Fry garlic, cumin and ginger in butter.
Add tomato paste. Simmer 5 minutes.
Separately, fry the flour, pour in the broth, simmer until the sauce thickens.
Thoroughly mix the thickened sauce with the fried vegetables and simmer for another 10 minutes.

If the sauce is cold, it can be reheated in the microwave. Although some prefer to serve it cold.

Bon appetit!

Not a difficult process. And frozen cabbage rolls are just a treasure for a real hostess. At the right time, you can get a semi-finished product from the freezer and fry, stew with sour cream or bake in a pot with a delicious sauce.

How to cook frozen cabbage rolls?

Boiling frozen cabbage rolls is very easy! In a suitable frying pan or saucepan with thick walls, you need to sauté the onions and carrots (previously finely chopped), you can put tomato paste or finely chopped tomato to taste and, of course, salt and pepper. Put the thawed cabbage rolls in the frying pan and add enough hot water to completely cover the cabbage rolls. If the question arose: “How much to cook frozen cabbage rolls?”, Then feel free to cook them for 40-50 minutes.

How to cook frozen cabbage rolls?

Each hostess will be able to make frozen cabbage rolls herself. The preparation of such semi-finished products for freezing is not at all difficult.

Ingredients:

young cabbage - 1 head;
minced meat - 1 kg;
onion - 1 piece;
fresh egg - 1 piece;
rice - 4-5 tbsp. spoons;
salt, pepper and seasonings to taste.

Cooking

To begin with, let's deal with minced meat for cabbage rolls. Thoroughly mix all the ingredients: minced meat, half-cooked rice, egg, finely chopped onion, salt and seasonings.

Now you need to cook cabbage. We separate large sheets from the head of cabbage and boil them in a saucepan for about twenty minutes until soft. Then we wrap minced meat in each prepared sheet, give it the desired shape, put it in containers and freeze! Frozen cabbage rolls - semi-finished products are ready!

Frozen cabbage rolls: a recipe for cooking in pots

We will tell you how to cook frozen cabbage rolls - semi-finished products in pots.

In a preheated frying pan with a small amount of vegetable oil, fry the cabbage rolls on both sides until golden brown. Then we transfer them to the form in which we will bake them. It remains to prepare the sauce. You can do it earlier. We clean the carrots, wash them and rub them on a coarse grater. Finely chop the onion, peeled and washed. Fry the chopped onions and carrots in vegetable oil until tender. milk to avoid lumps. Cook the sauce for a few minutes. Add the fried onions and carrots. Now pour the cabbage rolls with the prepared sauce. Put in a preheated oven and bake over medium heat for 20-30 minutes.
I DO NOT pour out the juice that stood out during the frying of cabbage rolls, but specifically I make sauce on it. I turn on a small fire, put tomato paste (or ketchup) in the pan, stir it thoroughly, then carefully spread the sour cream. I take tomato and sour cream depending on the number of cabbage rolls, so that the sauce is enough for all the prepared cabbage rolls) I carefully stir the sour cream with the tomato, and then I start adding cream, little by little, achieving the mixture of sauce that I love. It is also necessary to take into account the fact that when cooling, the sauce will thicken, therefore, when hot, the sauce must have a slightly more watery structure, but here again it all depends on your taste. Also, sour cream with tomato can be diluted not with cream, but with broth (better, meat, and chicken will do, vegetable will do), or, if there is no cream or broth, you can take ordinary water, but it is better that it be boiled not cool, but temperatures in some places 50-70 degrees. It is better not to take boiling water, sour cream can curl up. When making the sauce, be sure to ensure that the fire is not powerful - sour cream does not tolerate boiling, it will curl up from this and discard the oil and the sauce will be spoiled.T. That is, when making the sauce, you just need to heat the mass for the sauce, but do not boil it. By the time I make the sauce for 5-10 minutes and immediately turn it off.

VITAMIN SAUCE
Take a bunch of cilantro, dill, parsley, green onions, garlic to taste. Mix all this in a blender until smooth, add sour cream or yogurt, you can kefir, salt, pepper and mix everything again.
Tomato (served separately)
Chop the onion extremely finely, add greens (parsley, dill, cilantro, basil, in general, everything you can find), mix well, add tomato paste and water (you don’t need a huge amount of water, this sauce should be thick, almost like a salad) . Salt (to taste), pepper, add reddish hot pepper and dry paprika. Let the sauce stand for an hour and a half and burst!
Sour cream sauce with tomato and onion for cabbage rolls
Finely chop the onion, fry in butter until half cooked, add tomato puree, salt and continue to fry over low heat for another 5 minutes. Add sour cream to taste, ground pepper, slightly add meat broth. In summer, tomato can be changed for tomatoes. Add herbs to the finished sauce. This sauce can be served with cabbage rolls, meatballs, stuffed cabbage.
White mushroom sauce
Fry finely chopped mushrooms. So that they do not darken when frying, squeeze lemon juice on them. When almost all the water has evaporated, add sour cream to the mushrooms, mixed with flour fried to a light cream color. Dilute with stuffed cabbage broth so that the sauce comes out watery. Salt to taste. 300 g mushrooms, 200 g sour cream, 200 g broth, lemon, p. l. flour
Well, the laziest way.
Try this: In boiling water, rub 2-3 processed cheeses on a large grater, at the same time, the cheapest ones, spices and salt to your taste, and then put your beautiful cabbage rolls there. I assure you that you will want to cook this dish again, and again, and again.

Stuffed cabbage rolls put frozen on a heated frying pan, poured with oil, and fry on each side. Then pour water (to half cover the cabbage rolls), sour cream or ketchup and simmer over medium heat under the lid.

Stew homemade cabbage rolls.

How delicious to fry stuffed cabbage semi-finished products

Products
Stuffed cabbage semi-finished products - 6 pieces
Onion - 2 heads
Carrot - 1 large carrot
Sour cream and tomato ketchup (as an option, mayonnaise and adjika) - to taste
Wine (or water) dry white - 1 glass
Salt and pepper - to taste

How to cook stuffed cabbage semi-finished products in a pan
1. Peel and cut onions, peel and grate carrots on a coarse grater.
2. Heat the pan, pour in the oil, put the onion, fry it for 5 minutes, stirring occasionally.
3. Add carrots to the pan, and fry for another 5 minutes.
4. Salt and pepper the onions and carrots.
5. In a separate pan, fry the cabbage rolls for 5 minutes on each side. Before frying, semi-finished cabbage rolls are not thawed.
6. Put the cabbage rolls to the onions and carrots, add wine (or water) to half the level of the cabbage rolls, pour over the sauce and simmer under a closed lid for 30 minutes.

The shelf life of semi-finished cabbage rolls is 5 days in a refrigerator at a temperature of 0-+3 degrees, or in a freezer at -18 degrees for 3 months.

How to stew pigeons

Products
Minced meat - 300 grams
Eggs - 2 pieces
Onion - 1 piece
Rice in bags for cooking - 1 piece
Cabbage - 300 grams
Salt - half a teaspoon
Ground black pepper - a quarter of a teaspoon
Breadcrumbs - 5 tablespoons
Vegetable oil - 5 tablespoons
Sour cream - 200 grams

Food preparation
1. Boil 1 bag of rice.
2. Very finely chop 1 onion.
3. Cut into squares 1x1 centimeter 300 grams of cabbage.
4. Pour 5 tablespoons of breadcrumbs into a plate.
5. Put 300 grams of prepared minced meat in a bowl.
6. Add onion, rice, cabbage, eggs, half a teaspoon of salt, a quarter teaspoon of ground black pepper to the minced meat and mix everything.
7. Form cutlets (lazy cabbage rolls).
8. Dip each cabbage roll into a plate with breadcrumbs and turn over several times.

How to stew lazy cabbage rolls in a pan
1. Pour 5 tablespoons of vegetable oil into a frying pan, put on medium heat, heat for 1 minute.
2. Put the cabbage rolls in the pan, fry for 5 minutes.
3. Turn the stuffed cabbage over, fry for 5 minutes.
4. Close the frying pan with lazy cabbage rolls with a lid, make a small fire and simmer for 20 minutes.

Lazy cabbage rolls in a slow cooker
1. Pour 5 tablespoons of vegetable oil into the multicooker bowl and put lazy cabbage rolls.
2. Cook for 60 minutes on the "Baking" mode.

Lazy cabbage rolls in the microwave
1. Put lazy cabbage rolls in a mold.
2. In 200 grams of sour cream, add 1 cup of water and a quarter teaspoon of salt, stir and pour lazy cabbage rolls with the resulting sauce.
3. Cook for 40 minutes at 750 watts.
Serve lazy cabbage rolls with sour cream, mayonnaise or ketchup." 3.0 / 5 Total votes: 1

Cabbage rolls "came" into modern Russian cuisine from the south, but where exactly is unknown. The product is prepared in Poland, and in Moldova, and in the south of Russia for a long time. And it can be called a truly unique, versatile and convenient dish, because you can easily make a hearty and healthy semi-finished product from cabbage leaves in the harvesting season!

How long do cabbage rolls boil?

Stuffed cabbage is stewed, boiled, baked and steamed. From this, the cooking time is very different. The method of pouring the twisted dish during cooking should also be taken into account. But what does not affect the cooking time is the filling, because it is processed to full readiness even at the time of formation. The main purpose of cooking cabbage rolls is to soften the cabbage leaves and combine all the flavors into a single tandem of taste:

fresh cabbage rolls are boiled in water for 25-30 minutes after boiling, and frozen ones - from 35 to 40 minutes;
in the sauce, the cooking time increases by 10 minutes - 35-40 for fresh and 45-50 for frozen;
in a slow cooker, cabbage rolls are stewed for a total of 50 to 55 minutes;
they are baked in the oven, depending on the dishes used and the characteristics of the oven itself, on average 40-45 minutes.

And first you need to boil the cabbage leaves so that they do not break and easily twist into delicious rolls. This procedure will take from 15 to 25 minutes of time if you put a head of cabbage without a stalk directly into boiling water. But some housewives prefer to cut the leaves and lower them 3-4 pieces into the pan. In this way, the leaves are boiled for 5-7 minutes until slightly soft.

Important! Remember that cold cabbage rolls are always placed in cold water or sauce, and only then the stove or oven is turned on.

Step by step instructions for cooking cabbage rolls

The process of preparing a cabbage delicacy consists of 3 key stages: preparing a head of cabbage, preparing sauce and rolls, pouring cabbage rolls and stewing:

First, prepare the sauce, in parallel, you can put a head of cabbage to boil until soft.
After that, start preparing the filling. All ingredients for it should be well boiled and fried.
After preparing the filling, proceed to the formation of rolls.
When the cabbage rolls are formed by twisting into envelopes, they are tightly placed in the selected dishes on a “cushion” of ½ frying from the filling, or simply with cabbage leaves. You can put another version of the sauce.
Then stuffed cabbage is topped with tomato paste or sauce. Can be replaced with part of the frying for minced meat.
If the sauce is not used, the cabbage rolls are poured with water so that it is 0.5-1 cm higher. Or the sauce is added to the dishes.
As soon as the contents of the dishes begin to boil, the fire is reduced to medium or minimum so that it does not gurgle. This is necessary so that the layers are evenly boiled.
In the process of cooking, the vegetable dish is covered with a lid. After boiling, prepare according to the recipe.

Also, at the time of boiling, the dish can be put in the oven for 40 minutes at 180 degrees. Don't forget to keep an eye on the water level. If the sauce is not too thin and covers the dish tightly, you need to add a little more liquid to avoid burning.

Advice! When preparing a roast, follow the standard principle. First, onions are fried, then watery vegetables or carrots are placed. If mushrooms and minced meat are used, then they are fried separately, and then combined with the main mass.

A few useful tricks

Cooking stuffed cabbage is a fascinating process, but not too simple. When using certain tips, it will be possible to master it the first time, and then cooking will turn into a real pleasure:

some parts of the cabbage leaves remain tough even after boiling (veins, the main seal from the root), they need to be slightly beaten off with a knife handle to eliminate stiffness. Too rough and dense parts can be cut off a little by leveling the sheet;
it is better to cook cabbage rolls in a cast-iron dish or a deep saucepan, an enameled pan is worse because of the possible burning of cabbage leaves;
if possible, always choose sauce instead of water. It can be sour cream or tomato - the richness of taste will be better when using sauce. Water will soften the cabbage and make it too "fresh". But even in this case, you can get a delicious dishif you serve it with store-bought sauce after cooking.

There are many recipes for sauces and toppings for this dish, but the classic ingredients are almost always found in any refrigerator and pantry of the hostess. Or the owner.

Recipe for delicious cabbage rolls

No slow cooker will be able to cook a delicious classic recipe using the stewing method in a thick-bottomed dish. For cooking, you will need standard vegetables: 3-4 onions, 2 carrots, a little vegetable oil, sour cream and tomato paste to taste. From spices, black pepper and salt should be taken. And, of course, white or savoy cabbage:

In parallel, heat the oil in 2 pans, add the grated carrots and onion rings, fry for 10 minutes over medium heat.
Set aside half of the vegetables, and put pre-prepared cabbage rolls on the rest. They should lie close enough to each other, picking up barrels of “neighbors” so as not to fall apart.
The second part must be mixed with sour cream or tomato paste until a sufficiently thick and fluid consistency is obtained. It is laid out on top of the cabbage rolls.
Pour water into the container, cover with a lid and bring to a boil. Then you need to pepper and salt the top layer.
After that, the fire is reduced to a small one and the tasty dish is stewed for 35-40 minutes. Sometimes you need to add water if it evaporates.

The filling of cabbage rolls in this recipe can be very different: with meat, onions and carrots or rice and chicken.

In any recipe, you can try using a variety of vegetables and sauces. Remove sour cream, replace onions with one carrot, use cream, add fresh parsley - there can be many options here. And the cabbage rolls will never get bored!

Rating: (1 Vote)

Golubtsy is not a traditional Russian dish, but a Middle Eastern and European cuisine recipe. Frozen cabbage rolls are a real help for housewives, because they can be prepared at any time, just by taking the semi-finished product from the freezer. Despite the simplicity of preparation, the dish has its secrets.

Compound:

Cabbage - 1 head
Minced meat (can be replaced with mushrooms) - 1 kg
Onion - 1 pc.
Chicken egg - 1 pc.
Rice - 5 tbsp. l.
Salt, pepper and seasonings - to taste

Cooking:

First you need to prepare the filling. Mix the egg, seasonings, finely chopped onion, boiled rice and minced meat in a separate bowl. When the filling is ready, you can start cooking cabbage.
Carefully separate the large leaves from the head, lower them into the pan and cook for about 20 minutes. Put the filling in each prepared sheet, wrap and put in the freezer.
Frozen cabbage rolls are ready, now you can cook them at any time according to the following principle:
Without defrosting, put the cabbage rolls in a thick cast iron pan. Sprinkle grated raw carrots on top of the dish and add a small raw onion. Pour enough boiling water into the pan so that it completely covers the semi-finished products. Cover with a lid.
When the water boils, reduce the heat, add a little sour cream, salt to taste and tomato sauce. Simmer the cabbage rolls until tender. Serve the finished dish hot, sprinkled with herbs.
Frozen cabbage rolls can also be cooked in the oven. Lay the semi-finished products on a ceramic baking dish. Pour some water on the bottom. Lubricate the cabbage rolls with sour cream or prepare the sauce. If desired, sprinkle grated carrots on top.
Cover the pan with parchment paper or foil folded in half. There should be a small gap between the paper and the cabbage rolls. First 30 min. bake cabbage rolls at a temperature of 120 degrees, after, about an hour at a temperature of 150 degrees. Keep an eye on the water, if it evaporates, add some more.
Remove the paper from the mold, pour the cabbage rolls with the released sauce and keep them in the oven for another 10 minutes. at a temperature of 170 degrees.

Benefits of frozen cabbage rolls

Choosing the right semi-finished products

If you buy goods by weight, without packaging, do not hesitate to ask about the composition of meat in cabbage rolls (this is one type or mixed).
Look at the appearance of semi-finished products. Conscientious sellers always keep one stuffed cabbage cut.
The cabbage should not be too thick. It is better to refuse to buy such cabbage rolls, no matter how much you cook them, the vegetable will still remain crispy. In addition, you pay for cabbage at the price of meat.
Rice should not prevail over minced meat in the composition.
When purchasing cabbage rolls in a package, pay attention to the expiration date of the goods.

Having made the right choice of frozen cabbage rolls, even an inexperienced hostess can cook a completely worthy dish.

How and in what to cook frozen cabbage rolls

Frozen cabbage rolls on a plate

pour a little water into the bottom of the pan and put the frozen cabbage rolls;
cover and simmer, turning occasionally, until the water has completely evaporated;
if the cabbage rolls have become soft, and the water is still left, carefully drain it and pour in vegetable oil;
fry the cabbage rolls until golden brown.

Cooking a semi-finished product in a slow cooker

A slow cooker is a fairly convenient device that will allow you to cook dishes in several ways: baked, boiled and stewed. Before you start cooking cabbage rolls, you need to take care of the sauce:

Fry the onions and carrots until golden brown using the "Baking" or "Frying" program.
Add tomato paste to the fried vegetables and mix thoroughly.
Dilute the thick mixture with broth or plain warm water. The broth will make the finished dish more saturated in taste.
Drain the sauce and prepare the cabbage rolls. The width of the multicooker bowl is small, so it will take a long time to fry the cabbage rolls. Use ready-to-cook food directly from the freezer, placing them in a neat pile in a bowl.
Then pour the cabbage rolls with the prepared sauce and simmer on the “Stewing” program for 1-1.30 hours.

It is even easier to cook diet cabbage rolls in a steamed slow cooker.

Place frozen cabbage rolls in a steaming container.
Pour water into the bottom of the bowl and place a grate with cabbage rolls.
Cook using the Steam program for 40-50 minutes.

It will be very tasty if you serve ready-made cabbage rolls with sour cream mixed with dill and garlic.

Frozen cabbage rolls in the oven

The process of cooking in the oven is almost identical to cooking on the stovetop. Only the dish is not stewed, but baked.

If you do not want to prepare the sauce in a pan first, use tomato juice or tomato paste mixed with sour cream and water.
When using a non-thawed product, initially cook it under a foil lid. Thus, the cabbage rolls will become soft faster, and the liquid will evaporate less.
Stuffed cabbage rolls can also be baked in a special earthenware dish with a lid. Sour cream sauce and fried mushrooms will help to make the dish richer in taste. And slow languishing, which provides a product made of clay, will give an unforgettable aroma and amazing softness to simple frozen semi-finished products.

What is the best way to cook

Cabbage rolls are prepared according to traditional technology. Semi-finished products should be fried in vegetable oil until golden brown.

Then you need to prepare the sauce. To do this, chop the onion, grate the carrots. Fry the vegetables until half cooked, add tomato paste and water to the desired consistency of the sauce.

Put the prepared cabbage rolls in a pan and pour over the sauce. Simmer for an hour, tightly closing the lid.

Golubtsy is not a traditional Russian dish, but a recipe for Middle Eastern and European cuisine. Frozen cabbage rolls are a real help for housewives, because they can be prepared at any time, just by taking the semi-finished product from the freezer. Despite the simplicity of preparation, the dish has its secrets.

Cabbage - 1 head
Minced meat (can be replaced with mushrooms) - 1 kg
Onion - 1 pc.
Chicken egg - 1 pc.
Rice - 5 tbsp. l.
Salt, pepper and seasonings - to taste

Cabbage rolls are one of the popular dishes of Russian cuisine. Someone likes cabbage rolls with meat, someone likes mushrooms, others choose a less high-calorie filling of cereals and vegetables. But cabbage remains the main ingredient of cabbage rolls, and fillings, as a rule, are added already in the form of a semi-annual. In order for cabbage rolls to turn out to be truly tasty, it is necessary to correctly calculate the time of their preparation.

Since the main taste of cabbage rolls depends on the softness of the cabbage in which the filling is wrapped, you need to properly prepare and cook it. Cabbage leaves should be chosen approximately the same size. If the cabbage is old, carefully cut off the tough part of each leaf. If you leave it, then the cabbage will not boil and will remain tough.

If you use young cabbage, then you only need to scald it with boiling water. Nothing needs to be cooked in this case.

You can also prepare cabbage for cabbage rolls in the microwave. It is enough to heat the cabbage there for 5-6 minutes, and the leaves will reach the desired state. After that, it will be easy to separate them from the cabbage.

After you form the cabbage rolls, they must be laid out in a deep pan tightly to each other. It is not necessary that the cabbage rolls float in the broth. They must languish, and most importantly, retain their shape during heat treatment.

Pour the cabbage rolls with a small amount of sauce consisting of tomato paste, spices, salt, a small amount of water and sour cream. The sauce should completely cover them. Cover the cabbage rolls with a lid and simmer until done. To prevent the cabbage rolls from bursting, prick each with a fork, and put a few cabbage leaves on the bottom of the pan.

If you cook cabbage rolls made from fresh ingredients, then the cooking time is 30-40 minutes. If you are stewing frozen cabbage rolls, then they should be cooked for 15 minutes longer than fresh ones. By the way, cabbage rolls can also be cooked in a double boiler. In this case, the cooking time for cabbage rolls will be 50-60 minutes.

Well, if you use such a modern gadget as a multicooker, cook cabbage rolls in the “Extinguishing” mode for 2 hours.

To prepare lazy cabbage rolls, cabbage is grated and mixed with rice and minced meat. Then all this is stewed until cooked. The average cooking time for lazy cabbage rolls is 50 minutes.

Then turn on the stove and bring to a boil over medium heat. Such cabbage rolls will be a wonderful decoration of the festive table.

Stew homemade cabbage rolls for 40 minutes. minced meat (pork beef - 1: 1) - g, cabbage - 1 head, garlic - cloves, rice - 0.75 cups, salt - 3 pinches or to taste, carrots - 1 pc., parsley (greens) - to taste .

At the end of cooking, it is recommended to sprinkle the stuffed cabbage with chopped as. Put lazy cabbage rolls in a mold. Very finely chop 1 onion. It is believed that the tradition of baking minced lamb in dolma grape leaves came from Turkey and Armenia, and European peoples used the cooking method, but replaced the main ingredients. Heat up a frying pan, pour oil, put onion, fry it for 5 minutes, stirring occasionally.

Lazy cabbage rolls in a pan in the microwave 1. Pour 5 tablespoons of vegetable oil into a frozen multicooker bowl and cook lazy cabbage rolls. Put the cabbage rolls to the onions and carrots, add wine or water to half the level of the cabbage rolls, pour over the sauce and simmer under a closed lid for 30 minutes. The name "stuffed cabbage" appeared in Russian cuisine at the beginning of the 18th century, along with the fashion for fried pigeons, which came from France. Add carrots to the skillet and cook for 5 more minutes.

Close the pan with lazy cabbage rolls with a lid, make a small fire and simmer for 20 minutes.

Cut into squares 1x1 centimeter grams of cabbage. How to stew lazy cabbage rolls in a pan 1. Pour 5 tablespoons of breadcrumbs into a plate.

In a gram of sour cream, add a glass of water and a quarter of a teaspoon of salt, stir and pour lazy cabbage rolls into the resulting cabbage roll. Pour 5 tablespoons of vegetable oil into a frying pan, put on medium heat, heat for 1 minute. Cook for 40 minutes at watt power. And now the sauce in which frozen cabbage rolls will be prepared.

Fry semi-finished products for 5 minutes on each side. Flip cabbage rolls, fry for 5 minutes. Then pour water to half cover the cabbage rolls with sour cream or ketchup and simmer for 20 minutes over medium heat under the lid.

Place each cabbage roll on a plate with breadcrumbs and turn over several times. In a separate skillet, fry the cabbage rolls for 5 minutes on each side. Put the cabbage rolls in the pan, fry for 5 minutes. Lazy cabbage rolls in a slow cooker 1. Boil 1 bag of rice.

Everyone knows that delicious cabbage rolls can be cooked immediately before cooking. But there is a type of housewife who, sometimes having a lot of free time, is ready to work for a long time with a large amount of food and be able to cook dinner in half an hour when there is not enough time. For such cases, this simple recipe will come in handy, which will tell you how to cook frozen cabbage rolls for future use.

Meat or prepared minced meat;

When all products are available, you can start processing them.

Precooked foods often help us out when there is no time to cook fresh food. In addition, you can freeze anything - cutlets, cheesecakes, pancakes and even cabbage rolls ... Well, is there really a person who refuses juicy and hot duckies? If you bought them or froze them yourself, but have never tried to defrost them, our tips will help you.

Actually they are already ready, as you probably understood from the name. What to do with them? Just fry, boil, bake in the oven? Maybe a sauce? Tell me please

How to stew frozen cabbage rolls. How to fry homemade cabbage rolls and store-bought semi-finished products

How to cook ready-made cabbage rolls in a saucepan. How to cook cabbage rolls frozen in a saucepan is delicious. How to cook delicious cabbage rolls.

Cooking in a multicooker

Semi-finished products in a pan

Cabbage rolls baked in the oven

In sour cream sauce

How to cook frozen cabbage rolls?

How to cook frozen cabbage rolls?

How delicious to fry stuffed cabbage semi-finished products

How to stew pigeons

How long do cabbage rolls boil?

Step by step instructions for cooking cabbage rolls

A few useful tricks

Recipe for delicious cabbage rolls

Compound:

Cooking:

Benefits of frozen cabbage rolls

Choosing the right semi-finished products

How and in what to cook frozen cabbage rolls

Frozen cabbage rolls on a plate

Cooking a semi-finished product in a slow cooker

Frozen cabbage rolls in the oven

What is the best way to cook

Chopped tomatoes with butter for the winter

Appetizers with crab sticks

What to cook for the new year

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How to stew frozen cabbage rolls. How to fry homemade cabbage rolls and store-bought semi-finished products

How to cook ready-made cabbage rolls in a saucepan. How to cook cabbage rolls frozen in a saucepan is delicious. How to cook delicious cabbage rolls.

Cooking in a multicooker

Semi-finished products in a pan

Cabbage rolls baked in the oven

In sour cream sauce

How to cook frozen cabbage rolls?

How to cook frozen cabbage rolls?

How delicious to fry stuffed cabbage semi-finished products

How to stew pigeons

How long do cabbage rolls boil?

Step by step instructions for cooking cabbage rolls

A few useful tricks

Recipe for delicious cabbage rolls

Compound:

Cooking:

Benefits of frozen cabbage rolls

Choosing the right semi-finished products

How and in what to cook frozen cabbage rolls

Frozen cabbage rolls on a plate

Cooking a semi-finished product in a slow cooker

Frozen cabbage rolls in the oven

What is the best way to cook

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