Juicy cabbage rolls from meat wrapped in cabbage leaves - healthy and tasty dish. Homemade and fresh, they will please everyone. In order for cabbage rolls to turn out juicy and fragrant, it is necessary to put them out correctly.

How to stew pigeons?

There are a few tips that will help make cabbage rolls not only tasty, but also attractive in appearance:

• It is best to take an average head of young cabbage - its leaves will be more tender.
• Cabbage leaves must be separated carefully so as not to damage. Carefully cut them with a knife near the stalk.
• Divided cabbage leaves need to be held in boiling water to make them softer.
• If you add citric acid or vinegar to the water, the leaves will retain their density and will not tear when stewing.
• Before adding to minced meat, rice should be boiled a little: pour the grains into cold water, bring to a boil and cook for 3 minutes. Then it is mixed with minced meat.
• So that the dish does not turn out to be too watery, the sauce is made not very liquid. Usually, onions and carrots fried in tomato paste are used for this.
• Before stewing, you can pre-fry the cabbage rolls so that they form a delicious golden blush.

Cabbage rolls can be cooked on their own and frozen for future use, or you can buy ready-made semi-finished products in the store.

How long to stew cabbage rolls?

The time for stewing cabbage rolls depends on:

• Minced meat. A dish with minced chicken will cook faster than with beef or lamb.
• Cooking method. Cabbage rolls are prepared: in a pan, in a saucepan, in a slow cooker, as well as in a duck or cauldron.
• Pre-fried cabbage rolls cook faster.
• Frozen cabbage rolls take longer to cook than freshly cooked ones.

The cooking time for cabbage rolls is individual in each case. However, there are approximate time frames for each method.

in a frying pan

Stuffed cabbage rolls pre-fried and stewed in a pan are cooked for 30 minutes. For cooking, it is better to use a deep frying pan with a thick bottom.

Ingredients:

• 400 g minced chicken;
• 100 g of rice;
• 2 medium onions;
• 1 carrot;
• 1 medium fork of cabbage;
• 1/2 teaspoon of salt;
• a pinch of black ground pepper;
• 200 g sour cream;
• vegetable oil for frying.

Cooking:

• Separate the cabbage leaves from the head and soften in boiling water.
• onion cut small cubes, grate carrots.
• Cook rice, mix it with minced meat and half chopped onion. Salt and pepper a little.
• Wrap the stuffing in leaves.
• Fry the onion in a preheated pan until golden and sauté with carrots.
• In another pan, fry the cabbage rolls for 5 minutes on both sides.
• Put the stuffed cabbage in a pan with onions and carrots. Add water so that it covers the envelopes by half.
• Pour in sour cream and simmer over medium heat for 30 minutes.
• When serving, sprinkle the dish with fragrant herbs.

Recipe for the occasion::

If you are frying semi-finished products, then you do not need to defrost them first.

in a saucepan

The simplest and most common way to extinguish cabbage rolls. Pots with a thick bottom, ducklings, cauldrons or cast iron are best suited. If you have only thin-walled dishes, then put a few cabbage leaves on the bottom of it. This will help prevent the food from burning.

Ingredients:

• 6 pcs. stuffed cabbage semi-finished products;
• 1 medium-sized onion;
• 1 carrot;
• 50 g of tomato paste;
• Bay leaf;
• salt and pepper to taste.

Cooking:

• Prepare the cabbage rolls as directed in the previous recipe.
• Finely chop the onion, grate the carrots on a coarse grater.
• Fry onions and carrots in a pan.
• Add tomato paste and some water. Simmer over medium heat for 10 minutes.
• Salt, pepper, put the bay leaf and simmer for another 3 minutes.
• Put cabbage rolls and sauce into a saucepan. Pour cold water over so that it completely covers the envelopes.
• Bring to a boil, cover and simmer over low heat for 30 minutes.
• Tasty and hearty meal ready!

Can be served with sour cream and chopped herbs.

In a slow cooker

Stuffed cabbage in a slow cooker is stewed longer than in a saucepan or pan. But this option allows you to relax and not stand all the time at the stove.

Ingredients:

• 6 prepared cabbage rolls;
• 1 onion;
• 1 carrot;
• 5 st. spoons of vegetable oil;
• salt and pepper to taste.

Cooking:

• Cut the onion into cubes, grate the carrots.
• Put the multicooker in the frying mode. Pour in the oil and fry the onions and carrots.
• Lay out the doves. Close multicooker.
• Put in the "Extinguishing" mode and cook for 60 minutes.

If desired, sour cream or tomato paste can be added to this recipe to make cabbage rolls in sauce.

frozen

Frozen ready-to-eat foods take a little longer to cook because they need time to defrost. Typically, stewing such cabbage rolls takes 40 minutes.

Important! In order for cabbage rolls to retain their shape and not turn into porridge, they should not be defrosted beforehand.

Ingredients:

• 6 frozen cabbage rolls;
• 2 heads of onions;
• 1 medium carrot;
• 100 g sour cream;
• 50 g of tomato paste;
• 200 ml of water;
• a pinch of salt and pepper.

Cooking:

• Wash and clean vegetables. Finely chop the onion, grate the carrots on a coarse grater.
• Fry the onion in a hot pan until golden. Add carrots and fry for another 5 minutes.
• Make a sauce - mix sour cream with tomato paste.
• Separately fry the cabbage rolls in vegetable oil.
• Transfer them to the pan with the vegetables.
• Salt, pepper. Pour in the sauce.
• Add water to cover half of the envelopes.
• Cover and simmer for 30 minutes.

Pre-prepared semi-finished cabbage rolls can be stored in the refrigerator for 5 days, and if placed in the freezer - 3 months.

Stuffed cabbage is one of the favorite dishes of people of different nationalities and with different culinary preferences. They are included in the traditional cuisines of the Moldavian, Georgian and other peoples. Stuffed cabbage rolls are made in different ways: from cabbage and grape leaves, lazy, meat and vegetarian, with various cereals. And even from the stuffing box.

Drob (stuffed cabbage rolls) in Georgian

How to cook cabbage rolls? There are many tips and tricks on this topic. Exploring in this article different recipes, we will touch on the subtleties of cooking. Let's start with a somewhat exotic variant of cabbage rolls for Europeans - from a lamb omentum.

In Georgia, the dish is called "drob". Variants of it are also present in Bulgarian national cuisine, both in Turkish and Tatar. As meat ingredient liver is used. How to cook stuffed cabbage in Georgian? You will need half a kilogram of liver (heart, liver, lungs) of a young lamb, 1 omentum, 1-2 eggs, 4-5 onions, allspice in peas, salt and ground hot pepper (to taste), a little hard salted cheese, grated on a large grater, as well as chopped parsley and dill.

Culinary process

How to cook cabbage rolls, where to start the process? Of course, with the preparation of minced meat. Rinse the liver well, cut into pieces. Crumble the bulbs, sauté them in vegetable oil. Put the chopped liver and other offal in the pan and fry a little. Then put everything in a pot, add some water, salt, a few bay leaves, spices and simmer until tender.

Wash the stuffing box, gently wring out, spread out to dry. Cut into squares. When the liver is completely stewed, take it out, cool it and pass it through a meat grinder, twice. Beat eggs into minced meat, if necessary - a little salt, as well as chopped greens, pepper. Mix everything in homogeneous mass. Put the filling on each square of the stuffing box and wrap it, giving the product an oblong shape. Before cooking cabbage rolls from the stuffing box, they must be fried on both sides. Then carefully put into boiling water for 10 minutes (the water should cover them). Remove, place on a baking sheet, sprinkle with grated cheese and bake for 15 minutes in the oven. Such cabbage rolls are served with a salad of fresh tomatoes and boiled potatoes.

Cabbage rolls

The following recipe will tell you how to cook cabbage rolls in a saucepan. Unlike shots, this dish is already prepared from cabbage. The variety "zavadovka" is most suitable. Heads are taken both fresh and pickled. Cut out the stalk, wash the head of cabbage and put it in a pot of boiling water for 15-20 minutes, i.e., so that the vegetable is boiled until half cooked. Next, you need to transfer it to cold water to cool. Divide the head of cabbage into leaves, cut them into small pieces. If some of them are with harsh veins, they should be beaten off with a knife handle.

Now stuffing for cabbage rolls. To prepare it, take 2 onions, chop finely and fry until golden brown. Pour 200 g of rice hot water and boil until soft. Hard boil 2 eggs, finely chop. Strain the rice, put the roast and eggs into it, add a little chopped greens, salt and pepper, mix. Spreading a little minced meat in the middle of cabbage flaps, wind “cylinders” out of them.

What is the best way to cook

Now we will discuss the question of how to cook cabbage rolls: in a saucepan or in a cast iron. Of course, an enameled pan will do, but the cabbage can stick to the bottom, and the surface of the dish will deteriorate. Therefore, for cooking, we still recommend using a cast iron or a deep saucepan.

Line the bottom with a few cabbage leaves and fold the cabbage rolls in tight rows. Add some vegetable oil. Fill with tomato or sour cream sauce so that the cabbage rolls are completely covered, let it boil and cook (stew) for 30-40 minutes (or a little longer) until the cabbage is soft. Arrange the finished dish on plates, pour over the cast iron sauce and serve with sour cream, ketchup, mayonnaise.

Semi-finished products from the refrigerator

Suppose you have semi-finished products in your refrigerator. How to cook frozen cabbage rolls? Almost the same as regular, freshly prepared. First, make a fry. Grate 2-3 carrots on a coarse grater, cut 2 onions into cubes. Spasser them in vegetable oil, add carrots, fry. Add a few tablespoons of tomato paste, salt, sugar, pepper to taste, pour in a little water, simmer for a couple of minutes.

Put the cabbage rolls in a saucepan, add the roast, water to cover the contents, and cook for 40 to 50 minutes. Then transfer them to a deep dish, pour over the sauce and serve hot on the table, supplementing the dish with sour cream or mayonnaise. Here's how to cook stuffed cabbage semi-finished products.

On the issue of cabbage and not only

How should you properly prepare the cabbage in which the minced meat is wrapped so that it turns out to be moderately soft, but does not fall apart under your fingers? There are also several important points. Firstly, the heads should not be tight for cabbage rolls so that the leaves are not hard. Secondly, how to cook cabbage for cabbage rolls depends on whether it is sour or fresh.

With fresh, you can do, for example, like this. Disassemble the head into leaves, put them in a saucepan, pour boiling water over it, cover with a lid and hold for 5-6 minutes. Then take out, rinse with cold water and cool. If you process the whole head of cabbage, then cut out the stalk, and place the head in salted boiling water and boil for about 15 minutes, carefully remove and put under cold water. Then wring out and you can use for cabbage rolls, remembering to beat off the veined areas. If you have sour cabbage (sauerkraut), then it is enough to place it in boiling water for 5 minutes. Cabbage rolls are also prepared from grape leaves - in the Caucasus and Moldova. To do this, the leaves are washed, poured with boiling water for 5-8 minutes, cooled.

How to cook

How to cook ready stuffed cabbage? The question is very relevant for those who are preparing a dish for the first time and have not yet decided on the time and temperature regime. We recommend the following. As soon as the contents of the pot or cast iron come to a boil, reduce the heat to low. Let the cabbage rolls slowly boil for themselves, or rather, languish in the sauce. If the fire is left strong, the liquid will quickly evaporate. Then the lower layers will burn and boil, lose their shape, and the upper ones will remain with raw minced meat and tough cabbage.

Gravy at the same time should not be too much. Otherwise, the cabbage rolls will turn out watery, hateful. To make the taste of the dish brighter, more saturated, you can put a layer of browned vegetables under the cabbage “envelopes”, and chopped tomato slices on top. Or you can pour semi-finished products with tomato juice, and then add a couple of tablespoons of sour cream or pour in half a glass of cream. Close the lid on the pan tightly so that the cabbage rolls are steamed. The dishes must have a thick bottom.

Multicooker to help the hostess

How to cook cabbage rolls in a slow cooker will surely interest the happy owners of this kitchen unit. To begin with, as usual, heat water in the bowl of the appliance and blanch the cabbage. Then, about a third, fill the multicooker pan with water, put a few tablespoons of tomato paste, finely chopped 2 carrots and 2 onions, as well as a teaspoon of sugar, a little hot pepper, to taste salt. A pinch of coriander and dill seeds, a couple of bay leaves will not interfere with you. Start the appliance according to the "Soup" ("Cooking") program for 10-12 minutes. After that, in the gravy tightly, in rows, lay the stuffed cabbage. Close the lid, turn on the "Extinguishing" mode, time - 40 minutes. The specified time will pass - and the delicacy in tomato sauce is ready!

Cooking for a couple

And a few more words about dietary way cooking: how to steam cabbage rolls properly. You can also use the multicooker. In general terms, the chef's recommendations are as follows. Rinse the minced rice well, put it in a bowl, pour in a liter of water, salt, cover with a lid and start the “Grain / Rice” mode. Cook until tender, half an hour.

The second stage is cabbage. Empty the bowl from the porridge, pour in one and a half liters of water and boil in the "Paste" mode. Dip the cabbage leaves into the slow cooker and wait for the process to complete. Next roll up the doves. At the last stage, pour water into the multicooker pan, put a steamer container on top. Lay the cabbage rolls with the “seams” down, close the appliance, turn on the “Steam” program, the “Meat” product, and cook for 30 to 40 minutes (depending on the power of the appliance). To steam cabbage rolls, sprinkling them with herbs, serve ketchup or salad from fresh cucumbers and tomatoes with sour cream.

Greetings from sunny Moldova

Although this recipe belongs to the national cuisine of the southern people, both Crimeans and residents of the Krasnodar Territory, Stavropol Territory, that is, those places where grapes grow, can use it. Because we will cook cabbage rolls from its leaves. Narvit pieces 40-50 - young, fresh. Pour boiling water over, cut the cuttings. Moldovans use for cabbage rolls corn grits fine grind. You will need approximately 5-6 tablespoons. Pre-soak it for a couple of hours, then boil it so that it is half cooked. Pass through a meat grinder 400 g pork meat fat enough. Grate 1 carrot, 1 parsley root, a piece of celery root. Fry 1-2 onions in melted fat or oil. Mix all the ingredients to get a homogeneous stuffing. Salt, pepper. Sprinkle chopped greens (dill, parsley). Put a little minced meat in the leaves and wrap them like cabbage rolls. Cover the bottom of the pan with leaves, put the stuffed cabbage blanks, slices of tomatoes between them (finely chop about 4 pieces), cover the top with leaves too. Pour everything in one and a half glasses meat broth, boil and bring to readiness for small fire. Serve with sour cream.

Hello my dear readers! Everyone in my family loves cabbage rolls, especially home-made ones - made with warmth, according to a recipe that has been proven over the years. But there is not always enough time for such large-scale home cooking, and purchased analogues come to the rescue. Today I will share with you recipes on how to cook semi-finished cabbage rolls so that others do not feel the difference.

How long to cook frozen convenience foods? On average, the process will take 40-50 minutes, but some options involve faster bringing the dish to condition.

It is very important to complement the dish with the right sauce. In the case of these semi-finished products, such a sauce can be tomato or creamy, for example, sour cream. By the way, no one bothers to mix these options into one and still enjoy the taste.

There are a lot of cooking options: you can cook on the stove, cook in microwave oven, fry in a pan or in a slow cooker. Interesting? Then let's get started.

How delicious to cook frozen cabbage rolls semi-finished products in a pan?

Classic recipe fast food. Purchased semi-finished products in combination with vegetables and tomatoes give a fresh taste. And garlic powder brings the right touch of spice 🙂

Prepare for the meal:

• 5-6 pcs. semi-finished products;
• 2 tbsp sour cream;
• 1 cup of water;
• 1 tbsp tomato paste;
• 1 large carrot;
• 1 medium onion;
• salt, pepper, garlic powder;
• fresh greens.

Cooking instructions:

1. Chop the onion. Rub the carrots on a coarse grater.

2. In a deep frying pan with the addition of vegetable oil, fry the onions and carrots together. Put the vegetables on a separate plate.

3. Place semi-finished products in the pan. Fry over medium heat on both sides until golden brown on cabbage leaves.

4. Add the carrot-onion mixture to the cabbage rolls.

5. In a cup of water, stir sour cream and tomato paste, add spices and salt. Try to taste.

6. Pour the contents of the pan with the resulting sauce. It should almost completely cover the dish. If not enough, add more water.

7. After boiling, simmer with vegetables over low heat with the lid closed for 20 minutes. At the end, sprinkle the dish with fresh herbs and remove from heat.

You can not fry semi-finished products, but simply put them on sautéed vegetables and stew.

8. Cover the pan again with a lid and leave the contents to rise for 5-10 minutes.

The resulting dish lazy cabbage rolls Arrange on portioned plates and invite your family to the table. Bon Appetit!

How to cook semi-finished cabbage rolls with tomato paste in a saucepan?

The roast includes a fragrant combination of a mixture of vegetables with bay leaf. The dish turns out juicy and does not require the use of additional sauce. The recipe is for a large number of Human. If necessary, you can reduce the amount of ingredients.

List of ingredients:

• 20 pcs. stuffed cabbage;
• 6 sheets of boiled cabbage;
• 300 g of onion;
• 200 g carrots;
• 400 g tomato;
• 2 tbsp tomato paste;
• 250 g of bell pepper;
• 1 tsp salt;
• 1 tsp Sahara;
• ½ semi-hot pepper;
• Bay leaf.

The combination of meat and vegetables is one of the most successful culinary mixes, especially when it comes to cabbage rolls. Such a delicacy is prepared for lunch and for a holiday, it easily becomes a decoration of any table. Minced meat or vegetable mixture wrapped in cabbage or grape leaves and stewed in gravy goes well with side dishes and salads. This cooking masterpiece has many cooking options.

How doves appeared

As you know, every dish has its own story. True, with cabbage rolls everything is very ambiguous. Connoisseurs of world gastronomy associate the spread of this culinary delight with the immigration of peoples from Eastern Europe and the Scandinavian countries. But who first came up with the idea of ​​wrapping the filling in leaves and when he brought this idea to these regions remains a mystery. Be that as it may, there is a similarity of cabbage rolls in the cuisine of almost every state.

Jewish khoshilkes are considered to be the most ancient prototype of duckies. There are 2 options for preparing treats: salty and sweet. The first is similar to the usual recipe for cabbage rolls, when a mixture of chopped meat and rice is wrapped in grape leaves. The filling for sweet products is the same rice, but with raisins and lemon or other citrus zest. Both types of holishkes are stewed in tomato sauce without salt.

In Bulgaria, cabbage rolls are called zelevi sarmi and are considered a delicacy borrowed from the closest neighbors - the Greeks, famous for the variety of their cuisine. Curiously, the gravy for this culinary delight is a mixture of unsweetened yogurt and fresh peppermint leaves.

On the territory of Romania, the culinary masterpiece was called sarmale and became one of the most important solemn dishes. It is prepared only in honor of a big holiday, and the responsibility for creating a gastronomic delight lies with the head of the family. Sarmale is stewed necessarily in a bowl, the bottom of which is covered with leaves. sauerkraut. Romanians are sure that this gives ready meal special flavor and spicy taste.

How to stew cabbage rolls: the secrets and tricks of cooking

Before stewing cabbage rolls, it is worth deciding on the option for their preparation. Can cook classic dish from vegetable or grape leaves with filling, or to simplify your task by making the so-called "lazy pigeons". The latter option is simpler, it is also tasty and satisfying, but it does not look as impressive as neat rolls in gravy.

To make cabbage rolls successful, it is useful to arm yourself with a few secrets related to the choice of products and their preparation:

• It is best to take not white, but greenish cabbage heads. It is desirable that they have a flattened, rather than rounded shape (this variety has fewer heads and thinner leaves).
• While blanching the leaves, it is advisable to add vinegar to the water (2 teaspoons are enough for 1 liter), it will help maintain elasticity.
• If lean minced meat is used for cooking, it is advisable to put a small piece in each roll butter(about half a teaspoon), then after cooking the dish will be tender and melt in your mouth.
• The gravy for the sauce in which the rolls are stewed should be made on the broth, and not on the water.
• To make cabbage rolls fragrant, it is advisable to fry them in a pan for 2 minutes on each side before stewing.

classic cabbage rolls

The basis for many variations of meat and vegetable rolls is classic recipe cooking pigeons. It is from her that culinary experiments should begin. For cooking you will need:

• 1 cabbage head (weighing approximately 1 kg)
• 300 grams minced meat(pork or beef, but better mixed)
• 2 eggs
• 200 grams of rice cereal
• 3 carrots
• 3 onions
• 10 sprigs of dill and the same amount of parsley, you can also add cilantro
• 100 grams vegetable oil
• 1 pinch black pepper and the same amount of allspice
• 1 teaspoon salt
• 1 cup tomato juice or 1 tablespoon tomato paste

For sauce:

• 500 grams of water or broth from vegetables or meat
• 400 grams of sour cream

Carrots and onions are washed, peeled and then chopped. Vegetable mix laid out in a pan, poured vegetable oil and simmer over low heat until the onion turns golden. Along the way, salt and pepper are added, everything is stirred. Then pour into the pan tomato juice(if you use a paste, it must first be diluted in 1 glass of water). After stirring, the products are cooked for another 10 minutes.

Rice is poured into a deep container, washed and poured with boiling water, then left to cool. Separately, eggs are driven into the minced meat, a little salt and pepper are added and everything is mixed until completely homogeneous.

2/3 of all stewed vegetables are added to the meat mixture, rice is then poured in, then the components are thoroughly mixed.

The cabbage head is washed, the top leaves are removed from it (as a rule, they are spoiled, damaged or sluggish), then deep notches are made at the base (around the head) with a knife - this will help to disassemble the head into leaves. They will need to pour boiling water for 2-3 minutes. Alternatively, you can put the leaves in a plastic or glass container and place in the microwave for 30 seconds, turning on the “Cooking” mode.

From each cabbage leaf you will have to cut out a thick vein, or at least make it thinner so that you can use the vegetable component for rolls.

Stuffed cabbage preferably cooked in a deep container with a thick bottom. The bottom of the dish is generously greased with butter or vegetable oil. If the saucepan or cast iron does not have non-stick coating, it is useful to line it with rejected cabbage leaves.

A little filling of meat and rice with vegetables is placed in each cooked leaf, then everything is wrapped. You can tie the product with a thread, but keep in mind that then you will have to get rid of it before use. If cabbage rolls are made for a holiday, it will be necessary to warn the guests to first remove the strings from the delicacy, thanks to which the rolls do not spread during stewing.

Raw duckies are placed in a prepared bowl. Separately, sour cream, broth or water and the remaining 1/3 of fried vegetables are mixed, everything is salted, peppered and poured into a container with cabbage rolls. A cast iron or saucepan is placed on the stove, as soon as the dish boils, you need to reduce the heat to a minimum and simmer everything under a closed lid for 50 minutes. It is advisable to let the finished delicacy brew, and then lay it out on plates. Duckies can be decorated with chopped herbs and pour sour cream on top, if it remains.

"Lazy pigeons"

To prepare this dish, all the same products are taken that are needed for the classic recipe. Similarly, the filling is prepared from stewed vegetables (the whole portion is taken at once), rice and meat. The difference is that the cabbage will need to be washed and cut into pieces, then kept in boiling water for 2 minutes and ground in a meat grinder, or finely chopped with a knife, and then added to other components. Everything is stirred, cutlets are manually formed from the mass and put into a saucepan. Separately, a sauce is prepared from broth and sour cream with spices, “lazy duckies” are poured over it, everything is stewed over low heat for about 40 minutes and infused until cool.

There is nothing difficult in preparing cabbage rolls, if you follow step by step description, this task can be done by anyone. This is a great idea for holiday table as well as everyday lunches.

Read also

Dishes of meat or vegetables wrapped in cabbage or grape leaves and cooked in sauce can be found in the cuisines of all peoples of the world. Keep up with these traditions: learn the art of how to stew cabbage rolls. This recipe will be a real find for family dinner, and for a gala dinner with guests.

How to stew cabbage rolls?

• Servings: 6
• Cooking time: 30 minutes

To make the dish tasty and attractive in appearance, you need to take into account many details. The first is cabbage leaves. Choose a young head of medium size and dip it in boiling water. Drive a kitchen knife into the stalk: holding on to it, you can tear off the leaves one at a time.

Can be added to water citric acid or vinegar: the leaves will remain dense and will not tear when stuffed.

To make the dish soft and “melt in your mouth”, boil the rice a little. Place it in cold water, bring to a boil and do not remove from heat for 2-3 minutes. Strain, mix with the meat component.

Pay attention to the sauce: it should not be too liquid, otherwise the dish will turn out watery. The classic recipe involves its preparation from pre-fried carrots and onions with tomato paste.

Learn the recommendations of skilled chefs on how to stew cabbage rolls in a saucepan. So that they do not burn, first lay grape or cabbage leaves on the bottom of the dish. Add sauce as needed. You can add bay leaf for flavor.

How long to stew cabbage rolls

For cooking traditional dish use a stewpan, ducklings or a deep frying pan. Cabbage envelopes with meat are folded tightly to each other and poured with a small amount of water or sauce. Some culinary experts advise pre-frying them: this is how a delicious blush forms on them.

How much to stew pigeons. The duration of cooking depends on the technology. If you are using minced chicken and pre-fry the envelopes, 20 minutes will be enough. During this time, the chicken will become soft and tender.

First, increase the gas so that the meat becomes soft, and moderate the flame 20-25 minutes before the readiness.

If you purchased a semi-finished product, put the envelopes on a frying pan sprinkled with oil and fry for five minutes on each side. Then add filtered water to the dishes and simmer the dish over low heat under the lid for another 20 minutes. 10-15 minutes before readiness, you can put tomato sauce or sour cream: so the cabbage rolls will become more like homemade.

The answer to the question of how much to stew cabbage rolls in a saucepan is determined by the individual preferences of the hostess. Someone likes softer meat in a thick sauce, someone prefers not to overcook the dish in order to maintain its attractive appearance.