Stuffed cabbage, although it requires long cooking, is one of those dishes that is not only tasty, but also hearty. Among the huge number of various recipes for stuffed cabbage, a special place is occupied by those that have already been tested not only by the hostesses, but also by time. These classic recipes will help prepare delicious cabbage rolls even for novice housewives.
Classic cabbage rolls: recipe with photo
Product List:
- White cabbage - two forks.
- Rice - three hundred grams.
- Ground beef - eight hundred grams.
- Meat broth - two liters.
- Onions - three hundred grams.
- Sunflower oil - one glass.
- Minced pork - eight hundred grams.
- Parsley is a bunch.
- Sour cream - four hundred grams.
- Bay leaf - two pieces.
- Salt is a tablespoon.
- Ground pepper - a teaspoon.
We prepare the ingredients
We will use the classic step-by-step recipe for cabbage rolls (they look delicious on the photo) and prepare a tasty and satisfying dish. We start the process by preparing the ingredients. In cabbage, it is necessary to cut out the stump and clean the head of the extreme dirty leaves. Place the pot with salted water on the fire and bring to a boil, lower the head of cabbage into it and cook for ten minutes. Leaves should become soft.
The next thing we need to do according to the recipe for classic cabbage rolls is to sort and rinse the rice well several times. Then boil it until almost ready, filter and transfer to a large bowl. To the rice we add pork and ground beef, finely chopped onions, salt and pepper. Mix with a spatula, or with your hands, all the ingredients for the stuffing.
We divide the cabbage into separate leaves
The boiled cabbage is divided into leaves, put in a colander and leave until the excess liquid drains. Do not forget to cut off each thickening cabbage leaf, otherwise the stuffed cabbage at the end will turn out to be quite stiff. We prepared minced meat and cabbage leaves according to the classic recipe for stuffed cabbage with minced meat, and we only need to form stuffed cabbage.
Lay out the cabbage leaf on a cutting board, put the filling closer to the edge with a spoon and wrap it in a leaf. Then the cabbage rolls need to be slightly fried in a pan on both sides, so that during cooking the leaves will not unfold. We transfer the fried cabbage rolls into a large pan, fill with broth, sprinkle with chopped parsley and do not forget about the bay leaf.
We put a pan with cabbage rolls on the fire. Bring to a boil and reduce heat, cover with a lid and cook for 25-35 minutes. Cabbage rolls are served hot, so after cooking they are immediately laid out on plates, watered with sour cream and sprinkled with thyme.
Classic stuffed cabbage in the oven
Grocery list:
- Cabbage - three small heads of cabbage.
- Rice - two glasses.
- Minced pork - five hundred grams.
- Ground beef - five hundred grams.
- Minced chicken - five hundred grams.
- Carrots - four pieces.
- Tomato paste - six tablespoons.
- Onions - three large onions.
- Sunflower oil - one hundred and fifty milliliters.
- Salt is a tablespoon.
- Ground pepper - half a teaspoon.
Cooking cabbage rolls
In order to cook cabbage rolls according to the classic recipe, cabbages are better to choose medium sizes. If necessary, get rid of the upper leaves. Then choose a suitable pan size, boil water in it and place the cabbage in it. We do not turn off the fire and cook the heads of cabbage for about five to ten minutes, depending on the type of cabbage. The main thing is not to digest, since the leaves should not creep into parts. Then the heads of cabbage must be carefully divided into leaves.
Following the recipe for classic cabbage rolls, we move on to the next ingredient - this is rice. It needs to be sorted out and rinsed well. Then boil until half ready in a large amount of water, discard in a colander and transfer to a bowl. Add the minced meat to the rice and proceed to the preparation of vegetables according to the classic recipe for cabbage rolls.
Peel the carrots. This is done very easily with a special knife, washing under the tap. And already in pure form, three her on a grater. By the way, juicy stuffed cabbage depends on carrots, so it is recommended to use the amount indicated in the recipe. Grind the peeled onion heads with thin half rings. Now we need to fry the carrots and onions in a pan in sunflower oil.
The carrots are sent first to fry until soft. We lay out the finished vegetable for rice with minced meat. Then, adding some more oil, fry the onion chopped in half rings until transparent and also add it to the bowl to the rest of the ingredients. It was the spice line. We salt, pepper, add other seasonings to your taste. You can also include chopped greens of dill or parsley in the meat, it all depends on your taste preferences. We must mix all the ingredients very well together to make the minced meat homogeneous.
Since all the components are ready, we can begin to form cabbage leaves from cabbage leaves and minced meat. To do this, place the leaf of cabbage on a flat surface, put the desired amount of minced meat on it with a spoon, roll it in the form of a tube, and then place the edges inside. Further, following the recipe for classic cabbage rolls, we tightly lay all the prepared tubes in a pan with a thick bottom, always with a seam down. Pour tomato paste diluted in one and a half liters of water. If desired, you can use sour cream or ketchup with it. Then we cover the pan with a sheet of foil for baking and send it to the oven. We will cook cabbage rolls for one hour at a temperature of one hundred eighty degrees
The filling will boil completely, and the cabbage leaves will become soft. Serving tasty and fragrant cabbage rolls in portions, pour them with sour cream and sprinkle with chopped herbs.
Stuffed cabbage with minced meat and rice in a slow cooker
Essential Ingredients:
- Cabbage - two kilograms.
- Onions - six hundred grams.
- Tomato - four tablespoons.
- Stuffing - one thousand two hundred grams.
- Steamed rice - six hundred grams.
- Carrots - four hundred grams.
- Oil - half a cup.
- Sour cream - four tablespoons.
- Vinegar - two tablespoons.
- Pepper - a teaspoon.
- Oil - thirty grams.
- Italian mixture of herbs - a tablespoon.
- Salt is a tablespoon.
Recipe
To cook stuffed cabbage with minced meat and rice according to the classic recipe, you need to strictly observe all product standards and sequence. In cabbage, for the preparation of cabbage rolls in a slow cooker, it is necessary to remove damaged leaves and a stump. Place in a pan and boil for ten minutes in salted water with the addition of vinegar so that it does not burst during cooking. We take out the steamed leaves from the water and carefully cut off the seals.
We sort out and wash long rice until the water is clear. Then boil it until half cooked. Drain the water and put the boiled rice in a bowl. We place minced meat on top, which can consist of either one type of meat or several, at your discretion. We pass to the following ingredients. Onions and carrots need to be peeled and chopped. We chop the onion into cubes, and grind the carrots on a grater.
Pour oil into a pan, heat and spread onions and carrots. Stir and simmer until the onions and carrots are soft, add them to the bowl. In addition, you must also add salt, pepper and a mixture of Italian herbs. Stir the minced meat. Next, from the prepared cabbage leaves and minced meat, we form cabbage rolls in the form of envelopes or tubes, as you like. All the cabbage rolls prepared in this way are laid out in a multicooker bowl, and on top we spread the butter cut into pieces. We put the bowl in the refrigerator for an hour.
Cooking sauce
In the meantime, we will prepare a sauce for filling stuffed cabbage. Dice the onion into cubes and simmer in vegetable oil. Add tomato paste, sour cream to the pan, stir them and pass for five minutes. We take cabbage rolls from the refrigerator on top, distribute the sauce, salt and pepper to taste. Fill with boiling water, the water should completely cover the cabbage rolls. Put the bowl in the slow cooker. We set the "Extinguishing" program and set the time to one and a half hours. After cooking, leave them under the lid in a slow cooker for forty minutes.