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

How long are cabbage rolls boiled?

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

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

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

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

Step-by-step instructions for cooking cabbage rolls

The process of making cabbage delicacies consists of 3 key stages: preparing the head of cabbage, making sauce and rolls, pouring cabbage rolls and stewing:

1. First, prepare the sauce, in parallel, you can put a head of cabbage to boil until soft.
2. After that, they begin to prepare the filling. All ingredients for it must be well boiled and fried.
3. After preparing the filling, they begin to form rolls.
4. When stuffed cabbage rolls are formed by rolling into envelopes, they are tightly placed in the chosen dish on a “pillow” of ½ fried from the filling, or simply with cabbage leaves. You can put another version of the sauce.
5. Then the cabbage rolls are covered with tomato paste or sauce. Can be replaced with part of the minced meat fry.
6. 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.
7. As soon as the contents of the dishes begin to boil, reduce the heat to medium or low so that it does not gurgle. This is necessary so that the layers are evenly boiled.
8. During cooking vegetable dish cover with a lid. After boiling, they are prepared according to the recipe.

Also, at the time of boiling, the dish can be put in the oven for 40 minutes at 180 degrees. Remember to keep an eye on the water level. If the sauce is not too runny and covers the dish tightly, add some liquid to avoid scorching.

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

Some useful tricks

Cooking cabbage rolls is a fun process, but not too simple. If you use certain tips, you can master it the first time, and then cooking will turn into a real pleasure:

• some parts of 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 remove the stiffness. Too coarse and dense parts can be cut off a little by aligning the sheet;
• it is better to cook cabbage rolls in a cast-iron bowl or a deep saucepan, an enamel pan is less suitable because of the possible burning of cabbage leaves;
• if possible, always choose sauce over water. It can be sour cream or tomato - the richness of the taste will be better when using the sauce. The water will soften the cabbage and make it too "bland". But even in this case, you can get tasty dish if served with store-bought sauce after cooking.

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

Recipe for delicious cabbage rolls

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

1. In parallel, heat the oil in 2 frying pan, add grated carrots and onions in rings, fry for 10 minutes over medium heat.
2. Set aside half of the vegetables, and put the prepared cabbage rolls on the rest. They should lie tightly enough to each other, picking up “neighbors” in barrels so as not to fall apart.
3. The second part must be mixed with sour cream or tomato paste until a fairly thick and fluid consistency is obtained. It is laid on top of stuffed cabbage rolls.
4. Water is poured into the container, covered with a lid and brought to a boil. Then you need to pepper and salt the top layer.
5. After that, reduce the heat to low and stew a delicious dish for 35-40 minutes. Sometimes water needs to be added if it evaporates.

The stuffing 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 the most different vegetables and sauces. Remove sour cream, replace onion with one carrot, use cream, add fresh parsley - there can be many options here. And stuffed cabbage will definitely never get bored!

Read also:

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We start with cabbage. We put a large pot with water on fire. It is better to salt the water. In the cabbage, around the stump, we make deep cuts. If this homemade cabbage, then take out the stump, peel and eat ... I'm super tasty! If not, then you can choose it and throw it away, or leave it in the head of cabbage - it doesn't seem to interfere. Why do all this? So that the leaves do not hold anything.

Place the cabbage in a saucepan. The water should reach almost to the top. Bring to a boil and cook covered over low heat for 15 minutes.

The cooking time depends on the type of cabbage. I have a heavy, very dense cabbage. Fresh, with more delicate leaves, 5 minutes is enough. That's it, let's look under the lid and try to remove the sheet with a fork. Pay attention to how they (leaves) are located. Shoot exactly the ones that are on top at the moment.

Mine in 15 minutes perfectly departed from the head of cabbage. I remove about 4 leaves, put them in a nearby bowl, close the pan with a lid and cook the cabbage for another 10 minutes. The procedure is repeated - open, remove a couple of leaves and cook further.

You don't have to stand over the pot. It is very convenient if a timer is available. Brought in for 10 minutes and, until it rings, go about your business.

Rinse the rice, add water and boil until almost cooked, about 5-7 minutes. Drain off the remaining water.

Let's do the minced meat. I buy exactly meat at the bazaar, I immediately twist it and I already have a wonderful chopped meat, and not what they can slip already in the form minced meat, it is not known what made. It can be any combination - you can add minced chicken, you can only pork.

My minced meat is lean, there is a minimum of fat, so for juiciness I put not only onions and garlic there, but also a tomato, pumpkin or zucchini. The carrots are also good there. But I will have it in the layer, therefore minced meat without it.

Peel the onions, garlic and pumpkin. Remove the stalk from the tomato. I put it in a blender, cut into 2-4 parts onion, garlic, pieces of pumpkin and tomato, pour 50 grams of water (it will be easier to chop) and turn on the blender. In 15-20 seconds everything is ready! If you do not have a blender, then chop the onion, garlic and tomato with a knife, and the pumpkin can be grated.

Put minced meat, vegetables in a bowl, salt and pepper well, add your favorite seasonings. I have it chopped fresh parsley and a mixture of dry marjoram, thyme and basil.

Cut off the thick part of the leaves - the thickening located on top.

In the center, slightly moving away from the edge, lay out a little minced meat, a kind of cutlet.

Bend the edge, as well as the right and left side of the sheet, into the mince.

Turn a couple of turns and the cabbage roll is ready.

Yes, a little more about cabbage. I removed about 18 normal such leaves, but the head of cabbage still remained. I disassemble all the leaves to the end, remove the hard part and then put it on the bottom of the pan in which our cabbage rolls will be stewed.

Peel and grate the carrots.

Lay out the bottom of the pan with the remaining cabbage leaves (after stewing, they will also be tasty). Sprinkle with some carrots on top and, for example, put tomato slices.

And so on until the end. The pan should not be small, a few centimeters should remain from the edge to the cabbage rolls. Mine is at the limit, a little more is better.

Leftover carrots on top.

I have the simplest sauce. Cut the stem off the tomatoes or take already canned tomatoes v own juice... Put the tomatoes in a blender and grind until smooth. Pour them into a bowl, add tomato paste, 150 grams of broth (I take the water in which the cabbage was cooked), salt, pepper and mix everything.

Then look, again, if there is ... adjika at home - a couple of spoons in the sauce. I still have a few pieces of sweet pepper marinated in oil, I twisted it too and, together with a small amount of oil marinade (4 spoons), added it to the sauce. But I don’t put sour cream, it’s for everyone, in portions, on a plate.

Pour our sauce on top of the stuffed cabbage, well, I also put a celery leaf, since I have it from the garden, my own, which means we use it! If not, then don't.

Bring to a boil and cook covered over low heat for about an hour and a half. Again, it all depends on your cabbage. Check in about 20 minutes. Perhaps, if the cabbage is very young, the cabbage rolls will already be ready.

Somewhere in the middle of stewing, be sure to try the sauce - it doesn't have to be bland. If anything, add more salt. Still, no matter how I try to reduce the amount of salt in the diet, unleavened cabbage rolls are not tasty cabbage rolls.

A few more words about children. A child can simply grind such cabbage rolls together with a small amount of sauce in a blender, getting a sort of cabbage rolls. Well, if he already chews perfectly with you, then just cut (crush with a fork). Yes, it's not presentable, but very childish :)

Everything, serve with sauce and sour cream. If you are tired of them, freeze them. If you missed it, it got it.

Bon Appetit!

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

You can start cooking frozen cabbage rolls in a saucepan immediately after the convenience foods have been taken out of the refrigerator. But if there is a fear that cabbage rolls may break, you can defrost them a little.

Ingredients:

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

Step by step recipe:

1. Put the prepared cabbage rolls in a saucepan with a thick bottom.
2. Grate the carrots and spread over the entire surface of the semi-finished products.
3. Pour enough water into a saucepan so that they are completely covered with liquid, salt, pepper and put on fire.
4. After the water boils, you need to make the minimum heat and cook for another 1 hour.
5. During this time, gravy is being prepared. Flour is fried in a frying pan until golden brown, poured with water and stewed until it thickens.
6. 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. Stuffed cabbage rolls are laid out on a dish, decorated and you can start your meal.

Cooking in a multicooker

Frozen cabbage rolls in a multicooker have helped more than one hostess, because the unit does almost everything by itself. You just need to lay the food and choose the right regimen.

Ingredients:

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

Cooking method:

1. Mix the cream and tomato sauce, season with salt and pepper to taste.
2. Grate cheese and carrots, chop celery.
3. Arrange in layers: celery and carrots, pour over with vegetable oil. Put stuffed cabbage on top, pour creamy sauce and sprinkle with cheese. The layers can be repeated if desired.
4. Put out in the "Multipovar" mode for 60 minutes at a temperature of 90 ° C.

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

Semi-finished products in a pan

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

Ingredients:

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

Step-by-step instruction:

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

The dish is decorated with herbs. Sour cream sauce with dill and garlic will do.

Stuffed cabbage rolls baked in the oven

This is a full dinner or lunch.

Ingredients:

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

Cooking method:

1. Grate the carrots, finely chop the onion and garlic. Fry in a pan for 4-5 minutes.
2. Stir in sour cream, ketchup and tomatoes. Add to the pan with vegetables, season with salt and pepper. Pour in some water.
3. Put the cabbage rolls in a mold, pour out the sauce and throw in the bay leaf.
4. Preheat the oven to 190 ° С, put the dish on for 30 minutes.

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

In sour cream sauce

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

Ingredients:

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

Recipe:

1. Fry the flour for a minute, pour in the cream, stir everything thoroughly until you get homogeneous mass, add sour cream.
2. Season with salt, pepper and boil for another 2-3 minutes.
3. Put the semi-finished products in a saucepan, pour halfway with the broth and add sour cream sauce.
4. Simmer cabbage rolls for 45 minutes over low heat.

Ingredients:

• semi-finished products - 1 kg;
• broth - 0.25 l;
• onion - 1 pc.;
• carrots - 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:

1. The stuffed cabbage rolls are defrosted first.
2. Semi-finished products are placed in a double boiler. The cooking process takes approximately 35-40 minutes.
3. Until then, let's make the sauce. Cut the ginger root into thin slices, grate the carrots, chop the onion and garlic.
4. Fry the garlic, cumin and ginger in butter.
5. Add tomato paste. Simmer for 5 minutes.
6. Fry the flour separately, pour in the broth, simmer until the sauce thickens.
7. Thoroughly mix the thickened sauce with the fried vegetables and simmer for another 10 minutes.

If the sauce is cold, it can be warmed up with microwave oven... Although some people prefer to serve it cold.

In order to cook semi-finished stuffed cabbage rolls, no special skills are required, it does not take much time. In this case, both pre-prepared foods 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.

Bon Appetit!

Stewed cabbage rolls- grandma's recipe adjusted for vegetarianism. I usually make them either with rice and mushrooms, or with barley and mushrooms. But you can think of other options for the filling. For example, stuff cabbage rolls with vegetables (tomatoes, peppers, potatoes). Then it will be an easy option for a snack.

Ingredients:

• Head of cabbage. I always choose a small head of cabbage for stuffed cabbage, and always without damage.
• For the filling, cooked pearl barley or rice, or any other of your choice.
• Mushrooms for the filling. Grandma's recipe, therefore dried mushrooms from the Karelian forest. You can use champignons.
• Sour cream (half a glass), tomato paste (2-3 tablespoons), flour (half a glass) for gravy. Read more:

Preparation:

1. Soak dry mushrooms in hot boiling water until soft. It is better to fry fresh mushrooms so that excess water comes out.
2. In order to separate whole cabbage leaves, you need to dip the cabbage head in boiling water for a few minutes.
3. After a few minutes, carefully remove the head of cabbage from the boiling water with a slotted spoon and make cuts at the base of the head of cabbage (cabbage stump).
4. Then the leaves themselves will begin to separate from the head of cabbage.
5. 3-4 leaves leave at a time. It is better not to try to remove the rest of the sheets, they will probably start to break.
6. You need to repeat the procedure again - lower the head of cabbage for a few minutes in boiling water, then separate the cabbage leaves. And so on until there is the required number of sheets. I usually take apart the whole little head of cabbage.
7. To make the sheets even softer and more pliable, you can boil them a little again.
8. Now we begin to form the cabbage roll itself. Put the filling in the middle of the sheet - I have rice with mushrooms. You can mix the ingredients right in the leaf, add salt and pepper.
9. Now we wrap the filling in a sheet. We fold the edge on the left, then on the right, then the bottom edge.
10. And the top one. To prepare stuffed cabbage in a pan, it is better to secure the sheet with a toothpick or skewer. Otherwise, the leaf may open during the boil. If the upper part of the leaf (it departed from the base of the head of cabbage) is too thick and hard, you can cut it off with a knife.
11. We spread stuffed cabbage rolls in a frying pan.
12. In a small saucepan, prepare a simple sauce for cabbage rolls. Pour half a glass of sour cream and 2-3 tablespoons of tomato paste with cold water and put on the fire. There should be enough water for the gravy to eventually cover the cabbage rolls in the pan. Then add flour and stir. The more flour you have, the thicker the gravy will be. Salt and pepper. Bring the sauce to a boil and pour the cabbage rolls over it.
13. Stewed cabbage rolls are cooked under a lid over low heat for at least 30 minutes. The longer you simmer, the softer and more tender they will be. I usually stew them for about an hour.
14. The approximate digestion time is 2.5 hours.

How to stew cabbage rolls

For the preparation of stewed cabbage rolls we take:

• white cabbage - 1 head of cabbage,
• mixed minced meat - 500g,
• rice - 100-150g,
• carrots - 1 piece,
• onions - 1-2 pieces,
• ketchup,
• tomato juice or tomatoes,
• granulated sugar - 1 tablespoon,
• 200ml sour cream, salt,
• allspice,
• ground black pepper,
• bay leaf to taste.

Preparation:

1. From the cabbage, cut out the stump, lower it into a large, wide saucepan, fill it completely with water, put it on fire. As soon as it boils, reduce heat and cook for 15-17 minutes. Cabbage leaves should be soft, but not cooked.
2. We take out the cabbage, cool slightly and remove one leaf at a time. Cut off the thick part of the central vein of the cabbage. You can soften the cabbage in another way.
3. To do this, put the head of cabbage in a plastic bag, squeeze out the excess air and tie the plastic tightly. We place the cabbage in the freezer for 1.5-2 days. We take it out of the freezer and, without removing it from the bag, defrost it at room temperature.
4. Boil rice until half cooked, cool it and mix with minced meat and spices. We select large and whole cabbage leaves, put 1 tablespoon of minced meat on them. We roll up the leaves with a tube.
5. Fry raw cabbage rolls in a frying pan in a little oil.
6. Making a dressing: fry the onion, cut into half rings, grated carrots, ketchup, tomatoes or tomato juice, granulated sugar, sour cream.
7. We put stuffed cabbage rolls in a saucepan, saucepan or duck, fill with dressing and simmer on small fire 1,5 hour.

Stewed cabbage rolls in tomato sauce

Ingredients:

• Cabbage 1 head of cabbage.
• Mixed minced meat 800 gr.
• Rice 100 gr.
• Carrots 100-200 gr.
• Onions 100-200 gr.
• Tomato paste 80-160 gr.
• Vegetable oil
• Greenery
• Pepper
• Sour cream for serving

Preparation:

1. Cut off a leaf from the stump and separate it from the head of cabbage.
2. If it turned out to disassemble the head of cabbage by leaves (for a given amount of minced meat I needed 14 leaves), then put them in boiling water for 5-10 minutes, and then take them out.
3. If the leaves are torn and not removed, we do this:
4. From the side of the stalk, cut off the "cap", capturing the thick parts of the leaves.
5. We make deep cuts around the stump.
6. Dip the head of cabbage in boiling water for 5-10 minutes.
7. I stuck a fork into the stump to make it easier to remove the head of cabbage from the water and not get burned at the same time.
8. We take out the head of cabbage and disassemble it into leaves.
9. We take it out carefully, because boiling water enters the head of cabbage and flows out of it while it rises from the water.
10. If there are not enough leaves, put the head of cabbage in boiling water again for another 5-10 minutes and then repeat the previous step.
11. Thus, we disassemble the head of cabbage into the required number of leaves.
12. So the leaves have been removed. We leave the water from the cabbage - we will need it to make the sauce.
13. From each sheet, from the outside, we cut off the thick part.
14. The leaves are ready.
15. We set the rice to cook until half cooked, so for 100 gr. pour in rice 150 gr. water. and cook the rice until it evaporates. The rice is ready.
16. So how many carrots and onions do you need, 100 or 200 grams each? - you may ask.
17. It depends on whether you will cook half of the resulting cabbage rolls or all.
18. So, we rub the carrots on a coarse grater, cut the onions into large strips.
19. Put in a deep container heated with vegetable oil and simmer for 5 minutes, stirring occasionally. Add tomato paste.
20. Again, if you cook half the cabbage rolls, then add 80 gr. if all - then 160 gr.
21. Pour 0.5 liters of cabbage broth into half of cabbage rolls and 1 liter if we cook everything.
22. Add salt and pepper to taste, mix and leave to simmer at low temperature.
23. While our sauce is stewing, finely chop the herbs.
24. Add rice, herbs, salt, pepper to the minced meat.
25. Mix thoroughly so that the herbs and rice are evenly distributed over the minced meat.
26. Take a cabbage leaf and spread the minced meat (about 2 tablespoons) on the cuttings.
27. We will form an envelope.
28. We wrap the sheet with minced meat deep into the sheet.
29. We wrap the edges.
30. And we turn it over further.
31. The envelope is ready.
32. Thus, we wrap all the minced meat.
33. We spread the cabbage rolls in the sauce, placing the wrapped edge on the bottom, bring to a boil, reduce the temperature and simmer under the lid for 20-30 minutes.
34. If you are preparing all cabbage rolls, simply lay them out in two layers.
35. Ready. Serve with sauce and sour cream if desired.
36. Sometimes it happens that during stewing, stuffed cabbage rolls inflate and look as if they have turned around, but as a rule this is not the case. Lift the lid and let off the steam, the cabbage will settle. Replace the lid and extinguish until the end. Do not straighten the cabbage during cooking, you will calmly bend the edge of the leaf into place when you put the cabbage rolls on the dish.
37. And I put the rest of the stuffed cabbage in a bag and put it in the freezer. In the future, you can get them, defrost and immediately start cooking, avoiding the entire process described above ...)))

How to stew cabbage rolls

Cabbage rolls are a very tasty dish that is present on the table every holiday. Each housewife has her own cooking secret delicious stuffed cabbage... But every housewife knows that cabbage rolls are even tastier if stewed.

Ingredients:

• Cabbage
• Sunflower oil
• Sour cream
• Carrot
• Spices
• Sugar
• Pan
• Stewpan

Preparation:

1. From white cabbage it is necessary to cut the stump, and put the cabbage itself in a saucepan, add water and bring to a boil. After the water has boiled, the cabbage must be cooked over low heat for 10-15 minutes. The cabbage leaves should be soft, but not overcooked. Cool the cabbage and remove the leaves from it. The thick vein that is in the leaf must be cut out.
2. Rice must be boiled until half cooked. After it has cooled down, it must be mixed with minced meat and spices. We take a leaf of cabbage, put a tablespoon of minced meat on it and carefully fold it into a tube. Such tubes must be fried a little in sunflower oil.
3. Fry must be made from chopped onions, grated carrots, tomatoes, sugar and sour cream. To do this, onions with carrots and tomatoes must be fried in sunflower oil, and then add sugar and sour cream. Put the stuffed cabbage in a saucepan, fill it with frying, add a little water and simmer over low heat for 1.5 hours. Read more:

How to stew cabbage rolls?

1. Try to cook lazy cabbage rolls... Prepare minced meat, add rice and fried onions. Simmer cabbage in boiling water and disassemble into leaves. Put cabbage leaves, minced meat and so on in a greased frying pan. Top with cabbage. Pour in tomato sauce or sour cream, or sour cream and tomato. Place in the oven or on a hot plate on a divider and low heat. Bon Appetit!
2. put in a cauldron, pour boiling water and simmer for 45 minutes
3. Steamed cabbage, separated the leaves. Make minced meat, add rice to it. Stuff the cabbage leaves, put the prepared cabbage rolls in a saucepan, add a little sunflower oil, water and fill them to the top with ground tomatoes and carcasses for about 50 minutes
4. They are much tastier when fried. I do this: cabbage rolls in a cauldron, fry carrots and onions, add tomato paste, mayonnaise or sour cream, garlic and herbs to the frying. Pour cabbage rolls with sauce, add water and simmer over low heat. Time - until the cabbage is completely cooked, the meat cooks faster.
5. Dice the onion, fry the carrots on a grater in vegetable oil, add tomato paste, sour cream, garlic, herbs, simmer for 5 minutes, put the mass on the cabbage rolls, pour boiling water, salt, pepper, add lavrushka, reduce the heat and simmer until tender. (about 40 minutes)
   ps Bon Appetit !! ! I don't like fried
6. Put the unfried cabbage rolls in a saucepan or deep frying pan, add water to completely hide the cabbage rolls, salt the broth, simmer over low heat. 10 minutes before being ready, add 2-3 tablespoons of sour cream.
7. Cover with a towel when the oxygen runs out, they go out.
8. and if you put it in a cauldron, pour boiling water over and simmer not for 45 but for 50 minutes, it will turn out tastier, proven!
9. It is best to extinguish with a carbon dioxide fire extinguisher.

And before cooking, it is really best to fry them - but this is done so that the cabbage leaves, in which the cabbage rolls are wrapped, do not unfold during further processing. So, fry for 5 minutes in oil (a little oil), then add water, tomato paste, etc. to the pan. Let the cabbage rolls on low heat for about 20 minutes.

Cabbage rolls are a versatile dish that is served with everyday and festive table... Its name appeared in the 18th century, when it was fashionable to bake pigeons on a wire rack. At this time, they began to prepare "false" pigeons, consisting of cabbage leaves, cereals and ground meat.

Stew cabbage rolls

To cook stewed cabbage rolls you will need:

• Medium head of white cabbage;
• 500 grams of minced beef and pork;
• 150 grams of rice;
• 1 medium carrot;
• 2 medium onion heads;
• Tomato paste, tomato juice, tomatoes or ketchup to choose from;
• 1 tablespoon granulated sugar;
• 200 grams of sour cream;
• Salt, spices, bay leaves to taste.

First, you should prepare the cabbage: remove the stalk and place the cabbage in a large saucepan, pour it all over with water and cook for 15-20 minutes. The leaves should be soft, but not boiled. Remove the head of cabbage from the pan. Let the water drain and carefully disassemble it into leaves. Tough veins should be cut off.

You can soften cabbage leaves by placing the head of cabbage in the freezer for a day. Then defrost at room temperature.

Cook rice until half cooked, cool and mix with minced meat, add seasonings and spices to taste.

Then select whole and large leaves, put one spoonful of the mixture on them and wrap them in a tube or envelope.

Fry stuffed cabbage rolls in a small amount of sunflower oil.

For dressing, cut the onion into half rings, grate the carrots. Fry onions and carrots with the addition of tomato paste, sour cream, granulated sugar.

Put the fried cabbage rolls in a saucepan, pour over the dressing and simmer until tender over low heat.

We bake cabbage rolls in a pot

The stuffed cabbage rolls cooked in a pot are tender, juicy and fragrant.

It is best to use a large ceramic or earthen pot with a lid to prepare this dish.

• A small head of cabbage with intact leaves;
• 0.4 kg. Mixed minced meat;
• 2 cups raw rice
• One large carrot;
• Two onion heads;
• One glass of water;
• One glass of tomato juice (you can dilute tomato paste in water);
• Fresh greens;
• Salt for the filling, spices to taste;
• Sunflower oil;
• Sour cream.

The procedure for preparing stuffed cabbage is the same as always. It is advisable to use pre-cooked rice only for the filling.

For the sauce, fry the finely chopped onion in hot vegetable oil until golden brown. Then add the grated carrots. Saute the vegetable mixture until soft. You can add half the fried vegetables to the minced meat.

For stuffed cabbage, it is advisable to use young cabbage, the leaves of which are soft and beautiful green. Cook cabbage leaves for no more than 5 minutes, otherwise they will become very soft and tear when wrapped. Then you can start cooking cabbage rolls.

Fold the finished cabbage rolls into a pot, having previously greased it with vegetable oil and pouring a glass of water to the bottom. Stuffed cabbage should be laid in a dense layer, placing fried vegetables on top. So we alternate layers of cabbage rolls and frying, until the pot is full. Then pour in tomato juice and sprinkle with finely chopped herbs.

Close the pot with a lid and place in the oven for 0.5 hour, then reduce the temperature and cook for another half hour. Cooking time depends on the size of the pot. Serve ready-made cabbage rolls with sour cream.

Earthenware retains heat very well, so after turning off the heat, the dish will continue to languish for some time.

We bake on a baking sheet in the oven

The dish prepared according to this recipe is different delicate taste and spicy aroma thanks to the filling used for preparation smoked brisket... Cabbage rolls are well soaked in sauce. Such stuffed cabbage rolls will be a wonderful decoration for a festive table.

To prepare them, you will need a medium head of cabbage, 700 grams of minced meat, half a glass of rice, 200 grams of smoked brisket, a medium onion, 0.5 tbsp. Wine vinegar spoons, salt, spices and sunflower oil.

For making the sauce: 3 tbsp. Spoons of tomato paste, 1 small carrot, 1 onion, 50 grams butter, garlic, 1 tsp. A spoonful of granulated sugar, salt, black pepper and peas, 1 teaspoon of hops-suneli seasoning.

• Boil rice until half cooked;
• Prepare cabbage leaves in the traditional way;
• Chop the onion for the filling. Cut the brisket into cubes. Fry over low heat until golden brown;
• Add rice to the mixture of onion and brisket, mix well. Salt, pepper, remove the pan from heat;
• Mix the resulting mixture with minced meat and sprinkle with wine vinegar;
• Then we prepare the sauce. To do this, cut carrots into thin strips, onions into half rings. Fry vegetables using a mixture of vegetable oil and butter;
• Add tomato paste and spices. Add enough water to get the sauce of the desired consistency;
• Roll the stuffed cabbage into an envelope and put on a baking sheet, pour over the sauce and cover with foil. Bake at 200 degrees for an hour. Then remove the foil and bring to readiness.

In a multicooker

Stuffed cabbage rolls cooked in a slow cooker are different from stewed or oven-cooked cabbage rolls. This is due to the fact that they are cooked at a lower temperature, which allows you to preserve vitamins and nutrients.

The main ingredients are cabbage, minced meat and rice. Rice can be replaced with millet or buckwheat. The groats should be boiled in advance or used raw.

To prepare stuffed cabbage, use boiled cabbage leaves, on which you should put about a tablespoon of the meat mixture and wrap it in a tube or envelope.

In a slow cooker, you can cook fried cabbage rolls, steamed or stew them in a sauce. To stew cabbage rolls, you can use tomato or sour cream sauce, as well as meat broth. At the end of cooking, it is recommended to add finely chopped dill or parsley.

Each model of a multicooker has different cooking modes, so you should choose the most optimal one: "Frying", "Baking" or "Stewing". Before you start preparing a dish, you should carefully read the instructions.

In a frying pan

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 vegetables until half cooked, add tomato paste and water until the desired consistency of sauce.

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

In a saucepan

Preparing the filling and processing cabbage leaves is no different from other cooking options for this dish.

The secret lies in making stuffed cabbage rolls. You need to put the cabbage leaf with the base towards you, put the filling on it and roll up a dense tube, removing the ends inward. Then in a skillet with a hot sunflower oil you should fry the cabbage rolls, starting from the side where the seam is located. This will greatly improve the taste of the dish.

Then you should prepare a saucepan, on the bottom of which you need to lay a layer of cabbage leaves. Lay the stuffed cabbage with the seam down. Add broth or sauce to taste. Top with a mixture of fried carrots and onions.

Put the pan on medium fire and bring to a boil. Then reduce the heat and cook until the minced meat is completely cooked and the cabbage leaves are soft.

Cabbage rolls are especially tasty with sour cream and herbs.

In the microwave

This is the most quick way cooking stuffed cabbage. For the dish you will need:

• Medium head of cabbage;
• 400 grams of minced meat;
• One bow head;
• One carrot;
• One glass of rice;
• Tomato paste or tomato juice;
• Salt and spices.

First, prepare the cabbage. To do this, separate the leaves and scald with boiling water, then put them in a mold.

Finely chop the onion, grate the carrots on a coarse grater, fry until soft.

Boil rice until half cooked and cool. Add rice and vegetables to the minced meat.

Then form cabbage rolls by wrapping the mixture in cabbage leaves.

Cook on maximum power for 10 minutes. Then turn the cabbage rolls over and fry on the other side.

Serve with tomato or sour cream sauce. Finely chopped herbs.

Cooking secrets

• When stewing cabbage rolls, add a little butter. This will give the dish a delicate flavor;
• Cabbage rolls can be cooked on a vegetable pillow. For its preparation, you should use onions, carrots, bell peppers, pieces of dill or parsley. Vegetables are placed in a container, alternating layers with cabbage rolls or on the bottom, add water or meat broth... V vegetable mix you can add finely chopped brisket, smoked bacon or sausage.

To prevent the pillow from burning, you should periodically add liquid. Cooked vegetables can be used as a side dish;

It is recommended to stew cabbage rolls using tomato or grape juice;

Small cabbage rolls are prepared using grape leaves. It is national Armenian dish called dolma. Dolma is good to serve with sour cream and garlic sauce;

Cabbage rolls can be prepared in reserve. To do this, the ready-made cabbage rolls should be laid out on a cutting board and frozen in the freezer. After 2-3 hours, transfer to a bag and seal tightly.

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Semi-finished stuffed cabbage rolls: how to cook with delicious vegetable broth

Semi-finished stuffed cabbage rolls: how to cook tasty and hearty dish, which is no different from the home counterpart? This question is often asked by housewives who prefer to stuff cabbage leaves with minced meat not on their own, but to purchase them frozen and ready-made in stores.

It should be especially noted that before preparing ready-made cabbage rolls for lunch or dinner, it is recommended to select them more carefully in the supermarket. After all, there are quite a few cases when such products were purchased already in a damaged state.

Required Ingredients:

• tomato paste - 2 large spoons;
• large fresh carrots - 1 pc .;
• ripe red tomatoes - 2 pcs.;
• frozen semi-finished stuffed cabbage rolls purchased in the store - 1.5 kg;
• large bulbs - 2 pcs.;
• black peppercorns - 7 pcs.;
• iodized salt - 2 small spoons;
• medium fat mayonnaise - 50 gr.;
• fresh greens - medium bunch.

Semi-finished stuffed cabbage rolls: how to cook them so that the dish can be easily served at the festive table, and at the same time no one would have guessed that the dinner was only partially made by the hostess of the house. This is quite real, because the most important thing is to cook a delicious, aromatic and rich broth with vegetables.

Semi-finished cabbage rolls: how to cook and process vegetables

You should take a large fresh carrot, 2 large onions, wash them well, peel and peel them, and then chop with a knife or grate. Next, you need to rinse a small bunch of greens and chop it finely. After that, you need to scald 2 ripe red tomatoes with boiling water, keep them in hot water about 20 minutes, then remove the tough skin and immediately cut into small cubes.

Before preparing semi-finished stuffed cabbage rolls with a delicious vegetable broth, you need to take a deep dish and put all frozen products tightly into it. Next, you need to fill them with the usual drinking water as well as flavor iodized salt and black pepper in the form of peas.

Heat treatment of the dish

After the water in the pan boils, grated carrots, chopped ripe tomatoes and chopped onions. Next, you need to close the dishes and cook over low heat for 27-30 minutes. Then it is recommended to add 2 large tablespoons of tomato paste, medium fat mayonnaise and chopped herbs to the dish. After boiling lunch for about half an hour, it should be removed from the stove and laid out on plates.

Correct presentation to the table

Ready cabbage rolls with broth should preferably be served with hot rich broth... It is also recommended to serve this dish with a bowl with tomato sauce, sour cream and fresh chopped herbs.

To make this dish more satisfying, in addition to carrots and onions, you can add a few small whole or quartered potato tubers to the broth.

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How to stew cabbage rolls in a saucepan

Cabbage rolls are a unique culinary dish. They are served both for festive and everyday table... You can experiment with the ingredients and seasonings of this hearty food for a very long period of time. There is also a mass useful tips, adhering to which the dish can give an unforgettable and sophisticated taste. Here are some of them.

• To add spice to cabbage rolls in cabbage leaves, 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 rinsed with water (preferably several times).
• Cabbage rolls will be an order of magnitude tastier if the rice is fried together with onions in vegetable oil - it will not stick together, as it will be saturated with fat and become more aromatic.
• To avoid stickiness of the filling, the rice must be poured with a little water - so that it only covers the cereal a little.
• For taste, you can put a skin of smoked bacon or a smoked chicken wing on the bottom of the pot with cabbage rolls.

:

What we need:

• Frozen cabbage rolls - 15 pcs
• Carrots - 1 piece
• Onions - 2 pieces
• Tomato paste - 2 tablespoons
• Condiments - salt, pepper, bay leaf
• Vegetable oil
• Water or broth

Cooking steps:

Defrost cabbage rolls before cooking. To do this, just take our semi-finished products out of the freezer 2 hours before cooking, or place the dishes with frozen cabbage rolls in the microwave (mode - defrost by weight).

1. Defrosted cabbage rolls, slightly squeeze out excess liquid and put 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.

How to make stuffed cabbage sauce:

Peel the carrots and onions and chop.

Three carrots on a coarse grater.

Bow mode into small cubes.

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

Add tomato paste and fry it lightly to remove acid.

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

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

How to stew cabbage rolls in a saucepan:

Pre-fried cabbage rolls, fill with our sauce. If there is not enough liquid, 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. Good appetite!

How to stew cabbage rolls in a saucepan step by step video recipe

We have also prepared a video for you for a complete understanding. step by step process cooking.

How to stew cabbage rolls in a saucepan photo

Having everything the right ingredients and using our advice from this article, you can easily and (hopefully) cook this wonderful dish with pleasure.

More delicious recipes:

How to stew cabbage rolls in a saucepan, how to cook frozen cabbage rolls

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How to cook frozen cabbage rolls?

What if you get carried away a little and wind up too many stuffed cabbage rolls? Freeze them. They will be excellently preserved and will help out when there is no time for cooking. And you can always treat unexpected guests. We offer several recipes that will help you quickly and tasty cook frozen cabbage rolls.

Stew cabbage rolls

This recipe is the simplest and most classic. Making a roast (the one you like for stuffed cabbage). Usually these are fried carrots and onions, tomato paste, spices, herbs. Then put frozen cabbage rolls into the finished stewed vegetables (you do not need to defrost them) and pour water. It should cover the semi-finished products. If the pan is too small, use a thick-walled pan. Simmer mine 45-60 over medium heat, periodically checking the readiness of the cabbage rolls.

We bake in a pot

This recipe is a bit unusual, but it deserves attention because the final product is delicious and aromatic. Fry cabbage rolls in vegetable oil (you can not defrost the product). Then we put them all in a pot and make the sauce. Any filling can be prepared, for example, mixes:

• water with ketchup and mayonnaise;
• carrots and onions, tomatoes and herbs;
• mayonnaise, ketchup / tomato paste, mustard, spices and herbs.

Having prepared the sauce, fill it with cabbage rolls. You can boil the sauce, so the mixture will quickly begin to saturate the semi-finished products. We fall asleep cabbage rolls with a handful grated cheese and greens, we send to bake in the oven. Tip: remember, clay containers are sent only to a cold oven, otherwise they will burst.

Another stew recipe

Fold the semi-finished products in a thick-walled saucepan, transfer the layers with grated carrots. Add the peeled onion. Pour water so that the liquid covers the food and let it boil. After the water began to boil, add two tablespoons of sour cream and the same amount of tomato paste. Add spices and simmer for about an hour. The longer they cook, the tastier and more tender they turn out. At the end of cooking, add chopped parsley.

We bake on a baking sheet

Pour some water into a baking dish. Put stuffed cabbage there (unfrozen and better in one layer). Lubricate the semi-finished products with sour cream or sour cream with tomato paste, sprinkle a little with carrots and bell pepper... Cover with foil and send to simmer for 30 minutes at a low oven temperature (no more than 130 ° C). Then, after checking the water level, leave it for another 30 minutes, but increase the temperature by 20-30 ° C. If there is little liquid, add a little. After half an hour, remove the foil, pour the cabbage rolls with the resulting juice, sprinkle with herbs and cheese, and bake until golden brown for 10-15 minutes.

Conclusion

Cabbage rolls have always been considered a very tasty and favorite dish of many inhabitants. They are served both as an independent dish and as a side dish for mashed potatoes or any cereal.

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How to cook frozen cabbage rolls

A dish such as cabbage rolls requires a fairly long preparation, therefore, they are often prepared in order of magnitude more than is necessary for family dinner and maybe dinner too. A big plus of this dish is that it perfectly tolerates freezing. And in the form of a semi-finished product, and already completely cooked, which can also be perfectly frozen, however, it is better without sauce. And if semi-finished products from the store cause us doubts, then homemade ones, prepared with our own hands, are only welcome, since they make life much easier for housewives in the near future.

Total cooking time - 1 hour 0 minute

Active cooking time - 0 hours 20 minutes

Cost - very economical

Calorie content per 100 g - 84 kcal

Servings Per Container - 12 Servings

How to cook frozen cabbage rolls

Semi-finished products - 12 pcs. frozen stuffed cabbage

Onions - 100 g

Broth - 400 g or water

Tomato - 400 g canned

Tomato paste - 1.5 tablespoons

Bay leaf - 1 pc.

Allspice - 1 tsp

Vegetable oil - 3 tablespoons

Black pepper - to taste

So, there are 12 frozen cabbage rolls.

Today the story will go about frozen cabbage rolls in the form of a semi-finished product. If we talk about those that were frozen ready-made, then everything is simple: you take it out, for example, from 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, you just have to heat it up in any way - in a microwave oven or in a frying pan - and separately prepare tomato or sour cream sauce, with which they are served.

Well, semi-finished stuffed cabbage rolls do not even need to be defrosted. I always cook just on the stove in a heavy-walled saucepan, maybe in a roaster or in a pressure cooker. Of course, you can use a ceramic dish or a deep baking sheet and cook everything in the oven.

The second way - more gentle and dietary - do not fry anything at all. In this case, simply lay stuffed cabbage rolls in layers, sprinkle each of them with grated carrots. Well, pour the desired sauce on top. The 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 cabbage rolls 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 is noticed that it is better not to fry them in 100% frozen form.

And then let's not fry, even if a little, but we will lighten the dish. If you have frozen not only cabbage rolls, but also the remains of cabbage (small leaves, in which nothing can be wrapped), 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 have placed the semi-finished products. The sauce will need to cover our cabbage rolls. If you suddenly do too little, just add broth or water plus a little extra salt as needed (if you use water).

Peel the onions and carrots. We grate the carrots, and cut the onions into not very large cubes.

We put a frying pan on the fire, pour two or three tablespoons of vegetable oil (or olive oil) and lay out 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 in it for about a minute, then drain the water and fill it with cold water now. After 30 seconds, the skin will peel off perfectly. If it doesn't bother you especially, especially since the tomatoes will still need to be chopped, then just skip this removal step. You can grind in a blender or simply cut into medium-sized cubes.

Since now is not a season, I take tomatoes that are already chopped and 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 it's better just water. Season our sauce with salt and pepper, and add bay leaves and allspice peas. If you suddenly have adjika, it will not interfere with our sauce at all. Add to taste. Be sure to try it - the sauce should have a fairly rich taste, since it also has to soak cabbage rolls.

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

Top with a sprig of rosemary, parsley, or celery for extra flavor.

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

She seems to have told about everything. Before serving, I definitely add a little sour cream, this time to each personally, to the plate.

Bon appetit, everyone!