How to cook cabbage rolls in cabbage leaves with minced meat. Fried envelopes made from cabbage leaves Minced meat and rice stuffing for cabbage rolls

Today we'll talk about how correct prepare cabbage rolls in cabbage leaves stuffed with minced meat.

Homemade cabbage rolls– such a dear to our heart and certainly delicious second course! Our grandmothers and mothers always prepared them for us in childhood. Recipe for making cabbage rolls according to the classic recipe is based on wrapping minced meat in cabbage leaves, although there are many different options for preparing cabbage rolls. But today we are preparing a classic!

Step-by-step recipe for making cabbage rolls with photos

To prepare cabbage rolls we will need the following ingredients:

• White cabbage – 1 large head;
• Minced meat – 1 kg;
• Dry rice – 0.5 cups (250 g volume)
• Onions – 2 large heads;
• Fresh carrots – 1-2 pieces;
• Tomato paste – 2 tablespoons;
• Sour cream 15% fat – 150 grams;
• Dry seasonings - to taste;
• Ground black pepper or a mixture of peppers - to taste;
• Salt - to taste;
• Bay leaf - to taste;
• Fresh herbs (dill, parsley, etc.) - to taste;
• Refined vegetable oil - for frying.

Let's start preparing cabbage rolls:

Step 1. Let's start preparing by preparing the filling for cabbage rolls, namely by preparing minced meat. Prepare minced cabbage rolls from two types of meat - pork + beef in a 1/1 ratio, i.e. take half a kilo of pork and half a kilo of beef.

1. Grind the meat in a meat grinder along with the onion. Take 1/3 of a large onion head.
2. Season the minced meat with salt and pepper to taste.
3. To add the minced meat, you now need to chop the remaining part of the onion very finely, precisely chop it, do not twist it. (Our family likes it when onions fried until golden brown are added to the stuffing for cabbage rolls. If you don’t accept this, then just chop it very finely with a knife).
4. Mix the minced meat well with your hands and don’t just mix, but knead it, so it will be much fluffier. Set the minced meat aside for now.

Minced meat for cabbage rolls

Step 2. The next step in cooking is to prepare the rice. We will boil the rice until half cooked and rinse. This technique will make the filling more fluffy than if you put unwashed or raw rice. By washing the rice, we will wash away the sticky part that is present in the rice grains.

1. Rice cereals need to be sorted out, rinsed well, placed in a saucepan and filled with water.
2. Place the pan with rice on the stove and cook the rice until half cooked.
3. Drain the undercooked rice into a colander and rinse with water.
4. Leave the rice in a colander to drain the liquid.

Rice for stuffing cabbage rolls

Step 3. Let's continue cooking - prepare the cabbage. To do this, you will need a large saucepan that can fit the entire head of cabbage.

1. Place the cabbage in a saucepan and fill it with water so that the vegetable is completely hidden under water. Turn on the stove and let the water boil.
2. After boiling, boil the cabbage in water for about 10 minutes. Remember that our goal is not to cook the cabbage, but only to soften it a little. After this procedure, it will be much easier to separate the cabbage leaves from the stalk.

Place the whole head of cabbage in the pan

Step 4. After boiling the cabbage, carefully drain the water and remove the cabbage, placing it in a large colander or on a tray. Let the cabbage head cool and remove any excess liquid.

Cool the head of cabbage and let the water drain

Step 5. While the water is draining from the cabbage head, let's prepare the filling for the cabbage rolls.

We need to combine minced meat and rice boiled until half cooked. After mixing, taste, if you think necessary, add more salt and pepper.

Stuffing for cabbage rolls made from minced meat and rice

Step 6. Next, you will need to separate the cabbage leaves from the cooled head from the stalk. Each leaf must be carefully separated, so as not to damage the integrity of the leaf, using a knife, cutting off at the base. In this way, disassemble the head of cabbage, cutting off each leaf until the leaves are large enough to wrap the minced meat in. Set the cabbage leaves aside for now.

Separate the cabbage leaves from the head

Step 7 Now let's start preparing cabbage leaves for cabbage rolls. You will need a large cutting board to wrap and stack the cabbage rolls on.

Carefully lay out the cabbage leaf and cut off part of the thickening at the base of the leaf horizontally with a thin, sharp knife. Do this with each leaf.

Cut the thickening from the cabbage leaf with a knife

Step 8 Wrap the cabbage roll filling in cabbage leaves.

1. In order to wrap the cabbage rolls, you need to straighten the cabbage leaf on a cutting board.
2. Place the required amount of meat filling on the sheet at its base.
3. Fold the edges inward on the sides.
4. Then, slightly compacting, roll the sheet into a roll.
5. To prevent it from unwinding, you can pin the edge of the sheet with a toothpick or tie a thread around the cabbage roll, although this is not necessary. There is one more trick! To prevent the cabbage rolls from unrolling, you need to beat the egg and dip the cabbage rolls in it. This technique is used by chefs to prevent cabbage rolls from unraveling when stewing.

Forming cabbage rolls

Wrap all the leaves in cabbage rolls this way.

Stuffed cabbage rolls are ready for further preparation

Step 9 Fry the cabbage rolls in a frying pan. All cabbage rolls need to be lightly fried before they go to stew.

1. To do this, put the frying pan on the fire, pour in vegetable oil.
2. As soon as the oil is hot, place the cabbage rolls seam side down and fry on both sides for 5 minutes on each side.

Fry the cabbage rolls on both sides

Step 10 Place the cabbage rolls in a saucepan or cast iron pot. Line the bottom of the container in which the cabbage rolls will be stewed with a layer of cabbage leaves. If there are any unsorted leaves left from our head of cabbage, then use them. After the “pillow” of leaves is ready, start laying out the cabbage rolls.

Place the fried cabbage rolls in a bowl for stewing

Step 11 We are preparing the sauce in which the cabbage rolls will be stewed. To prepare the filling for cabbage rolls, we will need the remaining onion, carrots, tomato paste, sour cream, salt, pepper, and seasonings.

Onion. Peel the onion, rinse with cold water and cut into medium-sized cubes. It is not necessary to chop it too much; the onion will still be extinguished during cooking.

Cut the onion into cubes

Carrot. Wash the carrots, peel them, rinse them again with water and cut them into cubes or strips. You can grate it on a coarse grater.

Grate the carrots on a coarse grater

Sauté onions and carrots. Take a deep frying pan. In this frying pan, fry the chopped onion until transparent, then add the grated or chopped carrots and sauté for another three minutes, stirring constantly.

Sauté onions and carrots

Add tomato paste. Reduce heat to medium and add tomato paste to the onions and carrots, stir and simmer for another three minutes.

Add tomato paste to sautéed vegetables

Add sour cream. Next, dilute the sour cream with water and pour it into the frying pan with the tomato frying, stir. (There should be enough water so that there is enough sauce to cover the cabbage rolls when stewing). Let the filling boil and add salt, pepper, and seasonings to taste. Remove the pan from the stove and turn up the heat to high.

Add sour cream to vegetables and tomatoes

Step 12 Pour the cabbage rolls with tomato-sour cream sauce. Place a container with cabbage rolls on a preheated stove, pour the sauce we prepared over the cabbage rolls. Once the cabbage rolls are in the sauce and on the stove, close them with a lid and wait until the filling begins to boil; once it boils, reduce the heat to low and simmer over low heat for at least an hour.

Fill the cabbage rolls with sauce

Before the end of stewing, add a bay leaf to the cabbage rolls about ten minutes, and after turning off the stove it’s time to add finely chopped fresh herbs.

After turning off the stove, do not remove the container with cabbage rolls; let them simmer on a warm stove until it cools down.

Cabbage rolls with meat filling ready, they can be served as an independent dish. They are served with sour cream and herbs. You can also serve cabbage rolls with a side dish, for example, mashed potatoes or boiled rice.

If you used a thread to give the cabbage rolls integrity, do not forget to remove the stuffed cabbage rolls from it when serving. Just cut the thread with scissors and then serve.

Eat cabbage rolls for your health! Enjoy your meal!

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It's been a long time since we cooked something with delicious filling. And we missed cabbage rolls made from fresh cabbage.

They even cooked. And we missed such a delicious and favorite dish. Let's fix the situation.

Stuffed cabbage rolls made from fresh cabbage are a simple, satisfying meal that has long competed with many fashionable dishes.

There are different types of cabbage rolls. This recipe for cabbage rolls differs from many in that the rice is not pre-boiled, but only soaked in water, the cabbage rolls are not pre-fried, fried carrots and onions, as well as raw eggs are added to the minced meat. For what? Now you will find out...

The weight of the finished dish will be approximately 2,800 kg.

The dish is designed for 7-8 people

Total cooking time: 1 hour 50 minutes

Preparation time: 50 minutes

Cooking time: 60 minutes

To prepare cabbage rolls from fresh cabbage we will need:

• fresh cabbage 1 large head,
• beef or pork meat is not fatty, it tastes better to mix them 500-600 gr.,
• large onion 1 pc.,
• rice 1.5-2 cups,
• large carrots 1 pc.,
• egg 2-3 pcs.,
• vegetable oil for frying 70-80 gr.,
• butter or 30-40 gr.,
• salt 1 teaspoon,
• ground black pepper 0.5 teaspoon.

For the sauce:

• tomato paste 2-3 tablespoons,
• sour cream 4-5 tablespoons,
• water 1-1.5 cups,
• salt 0.5 teaspoon,
• greens - dill, parsley taste,
• bay leaf 4-5 leaves,
• black peppercorns 7-8 peas,

Stuffed cabbage rolls from fresh cabbage. How to cook minced meat

• Rinse the rice well in cold water 5-6 times until the water becomes clear.

• We leave the rice to swell with water, we will return to it when we prepare the minced meat.

• Peel the onion and cut into small cubes.

• Peel the carrots and grate them on a coarse grater.

• Pour vegetable oil into a preheated thick-bottomed frying pan and heat it over medium heat for 2-3 minutes.

• Fry the onion over medium heat until translucent.

• Add grated carrots.

• Fry the onions and carrots over medium heat for 10-12 minutes until golden brown.

• Wash the meat thoroughly in running water, remove bones, veins and films.

• Grind the meat in a meat grinder with a medium or large grate.

• Add washed, swollen rice to the minced meat.

• Add fried onions and carrots.

• Add eggs.

• Salt and pepper.

• Mix the stuffing for cabbage rolls thoroughly with a spoon or hands.

• Salt and pepper to taste.

Stuffing for cabbage rolls is ready

How to quickly prepare cabbage leaves for cabbage rolls

• Using a knife, cut the stalk from a head of cabbage.

• Pour water into a saucepan or cauldron of suitable capacity so that the entire head of cabbage can fit, and bring it to a boil.

• Remove the top and damaged leaves from the head of cabbage.

• Carefully lower the cabbage head into boiling water.

• Bring water to a boil. Cook the cabbage for about 2-3 minutes.

• Using a fork or knife, carefully separate the cabbage leaves one at a time; the steamed leaves are very tender.

And so on until the last leaves are separated from the head of cabbage.

• Place the steamed cabbage leaves on a cutting board. Let them cool at room temperature.

• Cut off the hard part of the cabbage leaf with a knife on one side.

• Cut off the hard part of the cabbage leaf with a knife from the other side.

• Cut the cabbage leaf halves into two more pieces.

How to wrap cabbage rolls from fresh cabbage

• Spoon the filling onto the cabbage leaf.

• Cover the filling with the bottom edge of the sheet towards the center (see photo)

• From above we cover the left edge of the sheet towards the center.

• From above we cover the right edge of the sheet towards the center.

• Roll up the cabbage roll with a mat.

The cabbage leaves cabbage roll “rug” is ready.

How to cook cabbage rolls from cabbage leaves

• Place cabbage rolls in a cauldron, seam side down.

This will help them keep their shape while cooking.

• When placing cabbage rolls in a cauldron, place butter or ghee between the cabbage rolls. This way the cabbage rolls will be much tastier.

• Fill the cabbage rolls in cabbage leaves with clean cold water to a level just below their top layer.

• Over medium heat, bring the cabbage rolls to a boil.

• Salt the water to taste.

• Cover the cauldron with a heavy lid and wait until steam comes out from under the lid.

• Reduce the heat under the cauldron with cabbage rolls so that a little steam comes out.

• We simmer our cabbage rolls in cabbage leaves for 30-35 minutes.

Do not open the lid of the cauldron during stewing.

That's all our aromatic cabbage rolls made from fresh cabbage are ready.

Serve them with sour cream, you can sprinkle with fresh herbs. However, it’s still delicious.

But there are other ways to prepare cabbage rolls - cook them in sauce.

Cooking cabbage rolls in various sauces significantly improves their taste.

The sauce (gravy) for cabbage rolls can be tomato, vegetable, creamy sour cream, mushroom...

Lately, we have increasingly begun to cook cabbage rolls in tomato and sour cream sauce. It seems tastier to me this way.

With success, instead of water, I use it when preparing and.

I haven’t tried cooking it in sauces. I think that young grape leaves have their own unique taste, and the sauce will simply drown it out.

But, let's return to raw cabbage rolls in a cauldron. And instead of water, we’ll fill them with delicious tomato and sour cream sauce.

How to prepare sauce (gravy) for cooking cabbage rolls

• Place 2 tablespoons of tomato paste in a bowl

• Then add 4-5 tablespoons of sour cream, 4-5 bay leaves, 8-10 black peppercorns, 0.5 teaspoon of salt, add fresh or dried dill and parsley to taste and fill it all with a glass of clean water.

• Mix all sauce ingredients until smooth.

• Pour the sauce into the cauldron to a level just below the top layer of cabbage rolls.

• Simmer the cabbage rolls in the sauce over low heat, covered, for 30-35 minutes. Just like we stewed them in water.

The rice absorbed almost all the moisture, the cabbage rolls increased in size almost one and a half times, took the form of small sausages, the minced egg bonded the meat and rice when heated. So the cabbage rolls won’t fall apart on the plate.

How to separate cabbage leaves for cabbage rolls

1. First you need to prepare cabbage leaves for future cabbage rolls. Boil water in a deep saucepan and place a whole head of cabbage in it. The stalk should be on top - pierce it with a fork or knife to make it easier to hold the cabbage.

2. As soon as the top leaf of the cabbage is warm, it must be cut off at the base.

3. Gradually you need to disassemble the entire head of cabbage, separating each leaf. For cabbage rolls, only large leaves need to be set aside. At the base of each leaf, cut off the hard part with a knife.

4. Now you need to boil the cabbage leaves in a large amount of boiling water. This is done so that they become soft and do not break when folded.

Minced meat and rice stuffing for cabbage rolls

5. Mix rice with minced meat, add spices to taste.

6. Place a small amount of minced meat at the base of the cabbage leaf and roll it up into an envelope.

How to cook cabbage rolls with minced cabbage leaves

7. Fry the prepared cabbage rolls in a hot frying pan with the addition of sunflower oil.

8. Now the cabbage rolls should be placed tightly in a deep pan or cauldron. Pour water on top so that it covers them halfway. Place the pan on low heat. Fry chopped onions and carrots in a frying pan, add tomato juice and let it boil. Place the onions and carrots in a container with cabbage rolls, close the lid and turn on the burner to high heat. After boiling, reduce the heat and continue cooking for 40–50 minutes.

Hot cabbage rolls in cabbage leaves can be served with potatoes, rice, and cereal porridges.

You can add carrots, chopped tomatoes, garlic, and sour cream to the stuffing for cabbage rolls. They will give the cabbage rolls a unique aroma and taste and make the filling juicy.

Stuffed cabbage rolls are one of the famous and satisfying dishes of Slavic cuisine. The combination of cabbage and minced meat can not only decorate a festive table, but also become a worthy solution for everyday lunch.

Photo by Shutterstock

There are many versions of the origin of cabbage rolls. There is an opinion that this dish originated from crepinet, which translated means “scraping.” This dish was served in the 18th century in France. Pigeons or quails were roasted whole on a rasp or grill (grid) over coals. At the beginning of the 19th century, birds learned about this method of cooking in Russia, and cooks began to cook “pigeons” everywhere. At the same time, cooks in Europe invented false crepinet - fried minced meat wrapped in a fat mesh. It was this kind of serving that later received the name “cabbage rolls” in our country.

Some historians are convinced that minced meat in cabbage leaves was prepared back in Ancient Greece. In the comedy of Aristophanes back in the 5th century. BC. one of the characters says: “Give me cabbage leaves with meat!” There is a version that cabbage rolls are of Caucasian origin. Muslims often prepare dolma - minced lamb with rice, wrapped in grape leaves. This filling can be replaced with vegetables or millet, it all depends on the imagination of the cook.

Instead of white cabbage, you can use Savoy or Peking cabbage

The secret of making cabbage rolls lies in softening the cabbage, the leaves of which are blanched in hot salted water, thus bringing them to an elastic state. V.V. Pokhlebkin in his encyclopedia suggests another method: you need to wrap the leaves in foil and keep them in the oven for 5–7 minutes. This will preserve not only the juiciness and strength of the cabbage leaves, but also improve the taste of the vegetable.

Stuffed cabbage rolls are a dish that can be served both hot and as a cold snack. For example, mushrooms, cottage cheese, vegetables, nuts and even dried fruits can completely replace meat. They can be fried, baked, stewed in various sauces, steamed, or grilled.

It’s not at all difficult to wrap the filling in a cabbage leaf, you just need to unfold it, beat the thick part with a kitchen hammer or simply cut it out with a knife. If you want to fry the cabbage rolls before baking or stewing, you should first roll them in flour and then place them in a hot frying pan. The dish can be prepared in the classic version or use a simpler recipe and make lazy cabbage rolls.

Stuffed cabbage rolls: a classic recipe

Before preparing cabbage rolls, you need to take the following products:

White cabbage; - 300 g minced beef; - 200 g minced pork; - 100 g of rice; - 200 g carrots; - 2 pcs. onions; - 2 tomatoes; - vegetable oil; - salt; - 150 g sour cream; - ground black pepper; - flour; - 50 g of tomato paste.

Pour water into a saucepan, place the container on medium heat and boil. Carefully lower the cabbage into the liquid, add salt, and cook for 10–15 minutes. Then place the vegetable on a sieve, let the water drain completely, and then separate it into individual leaves. Hard stems must be softened with a hoe or cut with a knife.

The stuffing for cabbage rolls does not have to be meat; you can use mushrooms or vegetables to your liking

Mix the minced meat, add salt and pepper. Grate the carrots, cut the onion into small cubes, and chop the tomatoes in the same way. Mix ingredients with meat. Place two tablespoons of filling on the cabbage leaves and roll them into an oblong shape. Pour flour into a small plate, roll the cabbage rolls in it, and then place them in a hot frying pan. Fry on both sides, and then place in a deep heat-resistant container, pressing tightly together.

Preparing the filling is easy. To do this you need to combine sour cream and tomato paste. Pour this mixture over the cabbage rolls. As a rule, such a mixture is diluted with distilled, bottled or filtered water. After this, the dish can be baked in the oven for 30–40 minutes or simmered over low heat for about 1.5 hours. Serve together with the sauce in which the cabbage rolls were prepared.

Lazy cabbage rolls – nothing could be simpler!

Preparing cabbage rolls can take quite a bit of time if you make them in a simpler version. For this you will need:

400 g cabbage; - 500 g minced meat; - 200 g boiled rice; - 2 onions; - 250 g 10% sour cream; - 250 g of tomato paste; - breadcrumbs; - salt; - pepper; - vegetable oil.