Stuffed cabbage is a dish that in one form or another is present in cookbooks of many countries of the world. Moreover, they all differ from each other both in the filling and in what it is wrapped in. However, in Slavic cuisine, they are usually prepared from minced meat, which is mixed with rice and wrapped in a cabbage leaf. Recently, however, the question of how to make cabbage rolls, the recipe for which involves the use of Beijing cabbage , has been very popular . This is due to the fact that the taste of this dish is very reminiscent of the traditional, but at the same time it has a certain similarity with the Caucasian dalma.
Ingredients
To prepare the dish you will need:
- minced meat - 0.5 kg;
- Beijing cabbage - 1-2 pcs.;
- rice - 0.5 kg;
- onions - 2 pcs.;
- carrots - 2 pcs.;
- tomato paste;
- spice.
Preparatory process
Many instructions on how to make cabbage rolls, the recipe of which involves the use of Beijing cabbage, suggest taking fresh leaves of this vegetable. However, to give a piquant taste and acidity, it is best to salt this product first. For this, the head of cabbage is placed in saline solution, in which it must be for two days. You can also add some spices and vinegar. However, if you need to quickly cook a dish, then the question of how to make cabbage rolls from cabbage and which product to use for this remains at the discretion of the cook.
Frying
On a small amount of vegetable oil, it is necessary to fry diced onions and carrots. Then, when they are almost ready, add tomato paste to the pan and simmer for five minutes.
Filling
After the tomato fry is ready, it is divided into two parts, one of which is added to the minced meat. At the same time, some cooks, talking about how to make cabbage rolls, the recipe of which involves the use of Beijing cabbage, miss this moment, but it is he who gives the dish additional taste and aroma. After this, it is necessary to thoroughly rinse the rice and try to remove moisture as much as possible. Then it is mixed with minced meat, which is worth a taste and, if necessary, add spices. Many recipes telling how to make cabbage rolls, whose photos are practically no different from each other, do not think that it is worth washing the rice, however, this is how you can get rid of starch, giving it the desired consistency after cooking. When the filling is ready, it must be put on a leaf of cabbage and wrapped in a roll, clamping the edges so that the stuffing does not fall out. Typically, instructions on how to make cabbage rolls, the recipe of which involves the use of Beijing cabbage, do not focus on this. However, it should be noted that after salting the sheet will be soft and pliable. If a fresh product is used, then it is worth using the ends of the cabbage leaf, since closer to the root they will be thick and brittle.
Cooking
When all the cabbage rolls are collected, they should be transferred to the pan, carefully stacking in several rows. The remaining tomato fry is poured on top and water is added to cover them. In this state, stuffed cabbage is put on fire, which is reduced after boiling. They are cooked in this way for 40 minutes, after which the dish is served on the table.