Stuffed cabbage is a dish of Russian cuisine that is loved in many countries. Usually this dish is a mixture of minced meat with rice or buckwheat, wrapped in white cabbage leaves. But the chefs went further and changed the variety of cabbage and greatly facilitated the preparation of this dish.

Cabbage rolls in Chinese cabbage are more tender and do not require a long heat treatment. It is difficult to compare these two cooking options, since in both cases there are people who love this dish with a certain type of cabbage. Try to cook cabbage rolls with Chinese cabbage and decide which option is right for you.

Chinese cabbage rolls

Non-stick frying pan with high sides and a thick bottom; kitchen hammer; knife; cutting board; scapula; deep plates; deep bowl.

Ingredients

Selection and preparation of products

• The difference between classic cabbage rolls with white cabbage and cabbage rolls with Beijing cabbage is significant. Beijing cabbage itself, even when raw, is quite tender and soft. And if it is subjected to heat treatment, it will generally melt in your mouth. And even after heat treatment, the sheets Chinese cabbage do not lose their structure and taste. In addition, they do not have a specific smell of cabbage.
• Unlike white cabbage, it is not necessary to cook Chinese cabbage leaves for a long time. It is enough to put them in boiling water for a couple of minutes and they will acquire the necessary suppleness and will not break when forming the dish.
• Meat and rice are added to the filling for this dish. In some cases, rice is replaced with buckwheat. Before preparing the filling, rice or buckwheat must be boiled.
• You can take any stuffing for the filling. If you use chicken, then the dish will be more insipid and less high-calorie. Pork and ground beef will give stuffed cabbage satiety, and in the case of minced pork- also fat.

1. We take 1 head of Beijing cabbage and cut off the lower white part from it, about 3 centimeters in size. Remove the top leaves from the cabbage.
2. We disassemble the cabbage into leaves and beat off the white rough part with a kitchen hammer so that it becomes softer and more pliable.
   
   
3. Wash and peel 2 carrots, rub on a coarse grater. Peel and cut into half rings 2 onions. You can cut the halves in half if you like.
   
   
4. Pour 25 g of vegetable oil into a non-stick frying pan with a thick bottom and high sides and put on the stove.
5. When the oil is hot, pour the chopped onions, grated carrots and, if desired, the chopped remains of Chinese cabbage into the pan, which are not used for wrapping cabbage rolls. Mix the contents of the pan well and simmer for 4-5 minutes over low heat.
   
   
6. When the vegetables are ready, we take out exactly half of the pan and transfer it to a deep plate.
   
   
7. To the other half of the vegetables that remained in the pan, add 850 g of tomatoes in own juice. Stir, add 2 g of salt and simmer for a couple of minutes.
   
   
8. We wash well 100 g of rice and pour it into a saucepan. Pour 200 g of filtered water, put on the stove and cook until tender.
9. Put 670 g of minced meat in a deep bowl, add the other half of the vegetables, boiled rice, 3 g of salt and 1-2 g of ground black pepper. We mix everything well.
   
   
10. We spread the required amount of minced meat on each cabbage leaf and twist it into a tube (optional, if the size of the sheets allows you, you can roll the stuffed cabbage with envelopes). We do this procedure with all the ingredients.
    
    
11. We take out 2/3 of the sauce from the pan, and distribute the rest evenly over the bottom of the pan. We put our cabbage rolls tightly to each other in the pan. Be sure to seam down so that they do not turn around.
    
    
12. Pour the sauce on top and add a little water. Bring to a boil, cover with a lid and simmer for 40-45 minutes over low heat.
    
    
13. After the time has elapsed, turn off the stove, remove the required amount of cabbage rolls from the pan and serve with sour cream.
    
    

video recipe

Watch the video on how to make cabbage rolls from Chinese cabbage.

Recipe for cabbage rolls in Beijing cabbage cooked in the oven

Time for preparing: 25-30 minutes.
Servings: 3-4.
Number of calories per 100 g: 107.9 kcal.
Kitchen utensils and equipment: oven; baking dish with high sides; non-stick frying pan with sides; rice cooker; large saucepan for heat treatment of cabbage leaves; knife; cutting board; scapula; deep plates; deep bowl.

Ingredients

Cooking sequence

1. Wash, peel and cut into cubes 3 onions and 3 carrots. Finely rub or press 2 garlic cloves through a garlic press.
   
   
2. Carefully cut out the stalk from 1 head of Chinese cabbage.
   
   
3. We divide it into leaves and remove the hard, white part from each.
   
   
4. We put a non-stick frying pan on the stove and pour 25 g of vegetable oil.
   
   
5. When the oil is hot, add chopped carrots, onions and minced garlic. Fry until done.
   
   
6. Pour 2 liters of water into a saucepan and bring to a boil. Add 3 g of salt and dip 4-5 cabbage leaves for 2-3 minutes.
   
   
7. We wash several times with 125 g of rice. Pour it into a saucepan and pour 220-250 g of water. Cook rice until half cooked.
8. In a deep bowl, mix 520 g of ground beef, half the roast, boiled rice and 2 g of salt. We mix.
   
   
9. We put the required amount of filling on each leaf of cabbage and form envelopes.
   
   
10. To the remaining half of the frying in the pan, add 210 g of tomato sauce, 2 cups of water, 3-4 g of spices to your taste and 1 g of salt. Bring to a boil.
    
    
11. Grease a baking dish with sides with vegetable oil and put the stuffed cabbage in it. Fill with our gravy.
    
    
12. Preheat the oven to 200 degrees Celsius and put the mold with cabbage rolls for 30 minutes.
    
    
13. After the time has passed, our dish is ready, you can serve it with various sauces.
    
    

video recipe

In the video you can see the recipe for cooking delicious cabbage rolls with Beijing cabbage in the oven.

How to serve and how to complement the dish

• You can complement the dish with mushrooms and vegetables. You can also completely replace the filling. For example, if you are fasting, then you can cook cabbage rolls with vegetable mixture, mushrooms or fish.
• If you use fish in the filling, you must first get rid of the bones.
• The dish will acquire a special flavor if you add fresh herbs to the filling.
• Cabbage cabbage rolls are served with mayonnaise (better prepared personally), homemade sour cream and various sauces.
• Feel free to add your favorite spices to the filling. Garlic will also give the cabbage rolls a special flavor.

• If you are cooking cabbage rolls with chicken or ground beef, add ground bacon to the filling, thanks to this, your dish will turn out to be very juicy.
• If you are preparing a dish with tomato paste, then you do not need to supplement it with some kind of sauce when serving. But homemade sour cream will never be redundant.
• If the cabbage rolls are fried in a pan before stewing, they will turn out to be more fragrant and juicier.
• There are many cooking options delicious cabbage rolls. Here are a few recipes that I advise you to pay attention to. There is nothing easier than cooking. You can also read about —how to cook frozen cabbage rolls—. Every housewife should have a classic recipe in her culinary "arsenal". And be sure to try to cook.

My family and I have always loved this wonderful dish. And I'm sure that my simple recipes cooking cabbage rolls with Beijing cabbage will not leave you indifferent. Cook delicious, delight your loved ones and write your recipes in the comments. Bon appetit!

Attention: Depending on the filling used, the calorie content of the dish may vary. Among stuffed cabbage rolls with minced meat, those that use chicken meat are considered low-calorie. Cabbage rolls with minced pork contain the most calories.

Also, there are snack bars for dietary and lean options for dishes that do not contain meat.. Such dishes will appeal to all gourmets who are vigilantly watching the figure.

Consider step by step, with illustrations in the photo, how to make cabbage rolls from vitamin Chinese cabbage in the oven or slow cooker, in a saucepan or in a pan.

In a slow cooker

With minced meat and rice

Required Ingredients:

• 300 grams of minced meat;
• half a glass of boiled rice;
• 1 head of Chinese cabbage;
• 1 head of onion;
• 1 large carrot or 2 small ones;
• 1-2 cups of tomato juice;
• vegetable oil.

How to cook:

1. Rinse the carrots, peel, grate on a medium grater.
2. Peel the onion, cut into small pieces.
3. Combine onions with carrots and fry them in a slow cooker using the "Frying" mode.
4. Mix minced meat, boiled rice and some fried vegetables.
5. Separate the required number of leaves from a head of Beijing. In order to get softer cabbage leaves, scald them with boiling water and let cool slightly.
6. Take a leaf of cabbage, put minced meat on it and carefully wrap it on all sides.
7. Put the resulting cabbage rolls on top of the remaining frying.
8. For sauce use tomato juice slightly diluted with water. Then select the "Extinguishing" mode, and leave it for 30 minutes. Next, switch to the "Baking" mode, and cook for 20 minutes.

In tomato cream sauce

Required Ingredients:

• a large head of Beijing cabbage;
• 500 grams of minced beef and pork;
• 1 piece of onion;
• 2 tablespoons tomato paste;
• 2 tablespoons of sour cream;
• spices.

How to cook:

1. Chop the onion in a convenient way for you.
2. Pass the carrot through a large grater.
3. Mix prepared vegetables and minced meat.
4. Separate large leaves of Chinese cabbage, wash them. Then lay out the minced meat and form cabbage rolls.
5. For gravy, combine half a liter of water with tomato paste and sour cream, add salt and pepper to taste.
6. Put the stuffed cabbage in a slow cooker, then pour the resulting sauce. Set the "Extinguishing" mode to 1 hour.

in a frying pan

from turkey

Required Ingredients:

• a medium-sized head of Beijing;
• 600 grams of turkey fillet;
• 100 grams of rice;
• 3 pieces of pearl onions;
• ground pepper, salt.

For gravy:

• 250 ml of cabbage broth;
• a teaspoon of salt, a pinch of pepper;
• 70 grams of tomato paste;
• 1 tablespoon heavy cream;
• 2 tablespoons of olive oil.

How to cook:

1. Chop the turkey fillet large pieces. Cut the onion in the usual way, then pass through the meat grinder along with the fillet.
2. Combine boiled rice with minced meat, season with spices.
3. Boil cabbage leaves for 3 minutes.
4. After letting the leaves cool, remove the white part. If you want to make small cabbage rolls, cut the sheet into 2 pieces.
5. After laying the minced meat, twist the sheets into rolls.
6. Mix cabbage broth with salt, tomato paste and cream.
7. Pour the stuffed cabbage with the resulting mixture and simmer in a pan until fully prepared.

With tofu

Required Ingredients:

• 2 large carrots;
• 2 tomatoes;
• 10 petsai leaves;
• 100 grams of tofu;
• 50 grams of walnuts;
• 70 ml of tomato sauce;
• bay leaf.

How to cook:

1. Grate cheese and carrots. Cut the tomatoes into small cubes.
2. Chop nuts with a knife or chop with a rolling pin.
3. Mix carrots, cheese and nuts. Fry the mixture in a pan.
4. Combine the tomato sauce and spices, bring to a boil, remove from the stove.
5. Fill the cabbage leaves steamed in boiling water with the filling, fry until fully cooked. Drizzle with sauce before serving.

In the oven

With minced meat and gravy

Required Ingredients:

• 500 grams of minced turkey or chicken;
• a glass of rice;
• medium head of petsai;
• 1-2 bulbs;

For gravy:

• 1 head of onion;
• 1 carrot;
• 2-3 tablespoons of tomato paste;
• 2 tablespoons of sour cream;
• 1 glass of water or meat broth;
• 1 clove of garlic.

How to cook:

1. Grate carrots on a large grater. Chop the onion into small pieces.
2. Also chop the garlic.
3. Combine garlic, carrots and onions, then lightly fry.
4. Mix rice and mince. Put the resulting mixture on cabbage leaves, then wrap.
5. Mix the fried vegetables with sour cream, tomato paste, broth. Add some pepper and salt.
6. Put the cabbage rolls on a baking sheet and bake at a temperature of 200 degrees for about half an hour.

With white mushrooms

Required Ingredients:

• 3 large sheets of petsai;
• minced rabbit;
• 60 grams of rice;
• 40 grams of cheese;
• 30 grams of onion;
• a pinch of pepper;
• 20-30 grams of butter;
• 40 grams of white mushrooms;
• 1 tomato;
• 100 grams of chicken broth;
• a tablespoon of sour cream.

How to cook:

1. Cut the onion into small cubes and divide into two parts. Fry one part in oil.
2. Combine minced meat with boiled rice and cheese grated on a coarse grater.
3. Add pepper and fried onion, mix well.
4. Cut off the bottom of the Beijing leaves, lay the minced meat on them and roll them into tubes.
5. Mushrooms cut into small pieces, fry with onions. Add broth, simmer 1 minute.
6. Put the stuffed cabbage on a baking sheet, add the sauce, bake in the oven for 25-30 minutes.

in the microwave

With a loaf

Required Ingredients:

• 70 grams of a loaf;
• 700 grams of petsai;
• 1 bay leaf;
• a tablespoon of wheat flour;
• 2 cloves of garlic;
• 250 grams of minced meat;
• 250 grams of chicken meat;
• 1 piece of onion;
• a couple of pinches of ground pepper, salt.

How to cook:

1. Rinse the onion, peel, scroll through a meat grinder with minced meat and chicken fillet.
2. Soak the banana pieces in cold water, squeeze lightly, also pass through a meat grinder and add to the meat. Add spices.
3. Thoroughly mix the minced meat until smooth.
4. Cut off the rough part of the cabbage leaves with a knife, then put the minced meat on them and fold them into an envelope.
5. Place the cabbage rolls in a microwaveable bowl.
6. To get sour cream sauce, mix sour cream with flour, add 300 ml of water, salt a little.
7. Pour sauce over cabbage rolls.
8. Cover the pan with a lid and leave in the microwave for 15 minutes at maximum power.

With tomatoes

Required Ingredients:

• 500 grams of minced beef;
• 1 small carrot;
• 3 garlic cloves;
• 40 grams of sunflower oil;
• a pinch of sugar and ground pepper;
• a bunch of basil, parsley, dill;
• 5-6 medium-sized tomatoes;
• 1 onion;
• a small head of peking.

How to cook:

1. Remove the hard white vein from the petsai leaves, steam them for a while in boiling water.
2. Grate the carrots, then put them in a deep bowl with minced meat.
3. Finely chop the greens, add to the minced meat. Throw in the finely chopped garlic.
4. Add some water to the resulting mixture. Knead the minced meat until a homogeneous slurry.
5. Wrap the stuffing in cabbage leaves.
6. Remove the pulp from the tomatoes, stuff them with the rest of the minced meat.
7. Chop the onion into strips, fry in oil. After a couple of minutes, add the tomato paste and some water. Bring to a boil.
8. Pour gravy over cabbage rolls.
9. Cover the pan with a lid and set the microwave settings to maximum power. Cook cabbage rolls in this mode for about 30 minutes.

With minced chicken

With vegetables

Required Ingredients:

• chicken breast or minced meat - 400 gr;
• half a fork of petsai;
• half a glass of red rice;
• 2-3 small tomatoes;
• 2 red bell peppers;
• 1 head of onion;
• a tablespoon of vegetable oil;
• bunch of parsley;
• spices to taste.

How to cook:

1. Rinse rice, cover with cold water and boil for 5-7 minutes until half cooked. Then put it on a sieve and let it cool.
2. Put the minced meat in a deep plate. Add salt, pepper, and herbs de Provence if desired.
3. Combine minced meat and rice.
4. To soften and remove the bitter taste, pour cabbage leaves with boiling water for 5 minutes (and can this be fixed?).
5. After letting the leaves cool, put the minced meat on them and wrap them carefully.
6. Chop the bell pepper and onion into squares, scroll the tomatoes through a meat grinder.
7. Fry a mixture of peppers, onions and tomatoes in a pan for 2 minutes.
8. Add blueberries to the fry.
9. Pour boiling water over everything, cover with a lid. Cook 30-40 minutes.

With yogurt

Required Ingredients:

• 300 grams of minced chicken;
• 2 chicken eggs;
• 50 grams of onion;
• 50-70 grams of carrots;
• 120-150 grams of cherry tomatoes;
• a small bunch of celery stalks;
• 6-7 large leaves of cabbage;
• 50-100 grams of fat-free yogurt;
• dried carrots;
• bunch of feathers green onion, parsley;
• salt.

How to cook:

1. Finely chop the onion, grate the carrot. Add vegetables to mince.
2. Chop the tomato and, like the mixture of minced meat and vegetables, put it in the pan. Simmer for about 20 minutes.
3. Cut the eggs small cube, put in a pan, fry for 2 minutes.
4. Put 2 tablespoons of minced meat on 1 sheet of Beijing. Carefully wrap the minced meat in envelopes, then fry for 5 minutes.
5. For the sauce, combine yogurt, finely chopped onions and parsley, and a pinch of salt. For each cabbage roll, there is a teaspoon of this sauce.

in a saucepan

From chicken fillet

Required Ingredients:

• a small head of petsai;
• 700 grams of chicken fillet;
• 4 tablespoons of rice;
• onion;
• carrot;
• 3-4 large cloves of garlic;
• seasoning for chicken;
• ground coriander;
• a small bunch of parsley.

How to cook:

1. Rinse the rice groats well under running water, then boil for 7 to 10 minutes. Wait a bit, let it cool down.
2. Remove the bones, skin and veins from the chicken fillet, chop into cubes and scroll through a meat grinder.
3. Add parsley, seasonings, chopped garlic to minced chicken.
4. Finely chop the onion, grate the carrot on a coarse grater. Then add the vegetables to the mince.
5. Lay the resulting slurry on cabbage leaves and carefully wrap them in them.
6. Boil in a saucepan for half an hour.

Pork with mushrooms

Required Ingredients:

• 700 grams of minced pork;
• a quarter cup of boiled rice;
• 500 grams of mushrooms;
• 2 carrots;
• 5 large spoons of tomato paste;
• 2 tablespoons of water;
• 400 grams of Beijing;
• ground pepper, salt.

How to cook:

1. Grate carrots on a coarse grater.
2. Shredded mushrooms fry in a pan.
3. Mix minced meat with mushrooms, then put on Pekinka sheets and wrap them.
4. Put a few leaves on the bottom of the pan, lay the cabbage rolls on them.
5. Mix sour cream, pasta and spices. Pour the cabbage rolls with this sauce.
6. Simmer the cabbage rolls over low heat for about an hour. Top up with sour cream if necessary.

Lenten diet meals

Is it possible to make lean cabbage rolls? Here are a few recipes for making vegetarian cabbage rolls from low-calorie Beijing cabbage.

Vegetarian with soy sauce

Required Ingredients:

• 1 head of petsai;
• 150-200 grams of boiled rice;
• 200 grams of any mushrooms;
• soy sauce;
• a bunch of any greens;
• 2 heads of onion.

How to cook:

1. Peking leaves for a few minutes send in boiling water.
2. Mushrooms chop into small pieces, mix with chopped onion, fry.
3. Combine rice and mushrooms, then add some soy sauce.
4. Spread the filling over the leaves, roll into neat tubes and place on a baking sheet.
5. To prepare the filling, fry a finely chopped onion, a teaspoon of pasta and soy sauce. Add a glass of water, a pinch of salt.
6. Put in a hot oven for 30 minutes.

With broccoli and beans

Required Ingredients:

• 1 head of petsai;
• 300 grams of broccoli and green beans;
• 200 grams of pickled mushrooms;
• 1 piece of onion;
• 300 grams of mashed potatoes;
• seasonings for vegetables to taste;
• 100 grams of fat-free mayonnaise.

How to cook:

1. Cook cabbage leaves in boiling lightly salted water for about a couple of minutes.
2. Chop broccoli into small pieces and fry mixed with beans.
3. Saute mushrooms with onions.
4. Mix vegetables with puree.
5. Wrap the resulting filling in cabbage leaves. Put on a baking sheet, pour mayonnaise and bake at 200 degrees for 20 minutes.

fast food

Required Ingredients:

• 1 head of Beijing;
• 1 egg;
• hard cheese;
• a couple of tablespoons of milk;
• 2-3 tablespoons of flour;
• 200 grams of ham;
• spices.

How to cook:

1. Cut off the thick part of the cabbage leaves, then boil them for 1 minute.
2. Place 1 thin piece of ham on each leaf and a little grated cheese. Wrap in envelopes.
3. Soak each envelope in a beaten egg with the addition of spices, flour and milk.
4. Put the cabbage rolls in the pan and fry until golden brown.

How to submit?

Advice: As a rule, cabbage rolls are served without garnish - only with sauce. It is up to the hostess to decide which sauce to choose: you can cook it yourself, or you can use a ready-made one.

Also, cabbage rolls can be sprinkled with finely chopped herbs or wrapped with onion feathers.. The most important thing is that this dish is always served cold, therefore, it is better to take care of its preparation long before the feast.

Conclusion

It is not so difficult to prepare mouth-watering cabbage rolls from Beijing. Just use our recipes and you will get a wonderful dish that will delight you and your loved ones!

If you find an error, please highlight a piece of text and click Ctrl+Enter.

Today we will prepare a simple, familiar to everyone, but at the same time having its own interesting story origin dish called stuffed cabbage. Different countries think that this tasty food was invented by them.

For example, the Chinese claim that cabbage rolls are the great-great-grandfathers of modern rolls. And the inhabitants of Greece consider this dish primordially theirs, referring to the fact that even in the ancient comedy of Aristophanes there is a mention of cabbage leaves with pork.

Currently, cabbage rolls have entered the menu of many countries of the world, and there are different interpretations of their preparation. In the Caucasus, cabbage rolls, for example, have their own name - dolma, and it is customary here to wrap minced meat not in cabbage leaves, but in grape leaves.

Today we will have cabbage rolls from Chinese cabbage. If you have cooked this dish so far using only the leaves white cabbage, then we strongly recommend that you try our recipe for cabbage rolls with Beijing cabbage leaves, and perhaps it will become your priority from now on.

The advantage of cabbage rolls from Beijing cabbage is that it is often easier for inexperienced housewives to cook than cabbage rolls from white cabbage. Beijing cabbage is softer, it is easier to wrap blanks from it. The pigeons keep their shape well. They taste tender and juicy.

Traditionally, cabbage rolls are cooked on the stove in a saucepan or tall saucepan. But they can also be cooked in the oven, slow cooker. In the post, you can make stuffing from mushrooms. Vegetable stuffing is also made from rice, carrots, tomatoes and onions.

Ingredients

• Minced meat - 250 gr.;
• Rice round - 50-60 gr. (3-4 tablespoons);
• Beijing cabbage - 1 medium head;
• Onion - 1 large head;
• Carrots - 1 medium root vegetable;
• Tomato juice - about 200 ml;
• Vegetable oil - 2-3 tablespoons;
• Salt, sugar, pepper mixture - to taste.

Cooking

cook our tasty dish we will start by putting the rice to boil. To do this, pour water into a saucepan and send it to the fire. We wash the rice several times under running water and then place it in already heated or boiled salted water. Its volume should be three to four times the volume of rice.

We will boil rice until half cooked over low heat, it will take about 10 minutes. In the meantime, it will be prepared, we will take up the following processes. Peking cabbage cut off the thickest edge. It will make an excellent salad.

Take easily detached leaves and place them in boiling water for a couple of minutes. Then take them out and let them cool down.

We will discard the boiled rice in a colander, we will not wash it, but just wait until it cools down. Then we combine it with minced meat. Here we add a part of finely chopped onion, salt and pepper.

Regarding the choice of minced meat for our cabbage rolls from Chinese cabbage.

We took a mixture of pork and turkey. You can take a different composition, but one of the prerequisites for delicious cabbage rolls is chopped meat fat, not completely lean.

Next, let's prepare the filling. We clean the carrots, wash them and three on a coarse grater. Onion chop finely and send everything to a frying pan heated and poured with vegetable oil, cover with a lid. We leave it on a small fire.

After 5-7 minutes, the vegetables will soften, and then we will add tomato juice to them, mix, salt and sugar. The taste of the sauce should be sweet and sour.

Part ready sauce add to stuffing for cabbage rolls and knead everything well.

We spread the minced meat on a sheet of Beijing cabbage and roll it into a tube from a thin edge to a thickening.

We fill the edges with a finger inside.

We put whole leaves of cabbage on the bottom of the saucepan, and on them our neat little duckies. Pour the remaining sauce, diluted with additional boiled water.

Boil cabbage rolls from Beijing cabbage for about half an hour over low heat.

Serve hot, seasoned with sour cream if desired. They do come out delicious though!

Stuffed cabbage from Beijing cabbage in the oven in tomato

Cabbage rolls belong to the category of dishes that everyone loves, but they don’t cook often, because you have to tinker with them - prepare the leaves, make minced meat, wrap, fry, stew. Probably, for many it happens that we make cabbage rolls for the holiday or with special inspiration. The family immediately gobbles them up, asks for more, but it’s already reluctant to mess around again. Is the situation familiar? Let's make the cooking process a little easier. Make cabbage rolls from Chinese cabbage, it's faster to work with. Perhaps now the dish will appear more often on your table.

Chinese cabbage is very convenient for making cabbage rolls, because it is easily disassembled into individual leaves. You can take any meat for minced meat - pork, veal, chicken, turkey.

We do not indicate the number of leaves in the recipes, because each housewife has her own vision of cabbage rolls - some make them miniature, others, on the contrary, the size of a palm to eat a couple of pieces and be full. Just buy a head of Beijing cabbage, use the largest upper leaves for cabbage rolls, and from the rest you can make a light salad for dinner.

Cabbage cabbage rolls in the oven are much easier to cook. No need to fry them, and then stew. You just need to put it in a mold, pour over the sauce and put it in the oven for half an hour. For pouring, tomato with sour cream and spices is most often used. If there is time, for more taste and aroma, you can chop onions, carrots and sweet peppers, fry, put cabbage rolls on top and then pour over the sauce.

Ingredients

• meat - 600 g;
• onions - 3 pcs.;
• rice - 100 g;
• Chinese cabbage leaves;
• salt and pepper - to taste;
• tomato paste - 70 g;
• sour cream - 1 tbsp. l.;
• laurel leaf - 1-2 pieces;
• dill with parsley - medium bunch.

Cooking

Stuffed cabbage from Beijing cabbage in a slow cooker

As quickly as in the oven, you can make cabbage rolls from Chinese cabbage in a slow cooker. Whoever has such an assistant in the kitchen, be sure to use it. Let's try this time interesting stuffing from minced meat, buckwheat and fried vegetables. If in this recipe meat is replaced with mushrooms, then such cabbage rolls are suitable for consumption during fasting.

Ingredients

• buckwheat - 1 glass;
• minced meat - 600-700 g;
• carrots - 1 pc.;
• onions - 2 pcs.;
• vegetable oil - 2 tbsp. l.;
• salt and pepper - to taste;
• Chinese cabbage leaves.

Cooking

Lean cabbage rolls from Chinese cabbage steamed in a slow cooker

You cannot imagine how juicy cabbage rolls from Chinese cabbage are steamed. A convenient way to cook, besides very useful. In this recipe we offer lean version no toppings meat ingredients, only cereals, mushrooms and vegetables. The dish is suitable for vegetarians and fasting people. You can take any mushrooms - store-bought champignons or forest mushrooms, collected with your own hands.

Ingredients

• rice - 0.5 cups;
• buckwheat - 0.5 cups;
• mushrooms - 300 g;
• vegetable oil - 1-2 tablespoons;
• sweet pepper - 1-2 pcs.;
• onions - 2 pcs.;
• carrots - 1 pc.;
• garlic - 3-4 cloves;
• Chinese cabbage leaves;
• tomato paste - 2 tbsp;
• dill - medium bunch;
• salt, black pepper and paprika - to taste.

Cooking

We take it out of the refrigerator and prepare everything necessary ingredients. Separate the cabbage into leaves. For the preparation of cabbage rolls, you can use Beijing or Chinese cabbage. The difference between Chinese kale and Peking cabbage is the presence of a coarser petiole (seal), which goes into the center of the leaf.

We clean the onion and cut it into small cubes, and rub the carrots on a coarse grater.

Wash Chinese cabbage leaves, dry with a paper towel, then boil in boiling, slightly salted water for 1-2 minutes. We recline the boiled leaves in a colander, rinse with running water and let drain.

From each leaf, we cut off the seal at the base of the head of cabbage so that the leaves are softer and easier to wrap. In this way, cooked cabbage rolls will be more tender and tasty.

Sautéed chopped onions and carrots sunflower oil until soft (the onion should become translucent).

While the vegetables are stewing, wash the rice, pour 100 ml of water and boil until half cooked for 12-15 minutes. You can determine the degree of readiness we need by biting through a few grains - in our case, the rice should be boiled from above, and a slightly hard core should remain inside. It is better to give preference to high-starch varieties rice groats so that the filling is not dryish and sticks together better.

When all semi-finished products are ready, mix minced meat in a convenient container, half stewed vegetables and boiled rice. Salt and pepper the mixture to taste. If desired, you can also add a little spicy herbs to the stuffing for cabbage rolls.

At the same time, do not forget to cover the sides of the stuffed cabbage with Beijing cabbage leaves so that the filling does not fall out, and it looks neat.

The last step is quenching. This can be done in three ways - in a saucepan on the stove, in the oven or in a slow cooker. The only difference is the cooking time. In this case, we will cook in the oven. To do this, lay the cabbage rolls in layers in a suitable dish or baking dish. We cover each laid out layer with the rest of the stewed vegetables.

Now we make the sauce for cabbage rolls. To do this, mix sour cream with tomato paste. If the mixture becomes too thick, you can add a little milk or water.

Pour the stuffed cabbage with the prepared sauce and send it to the oven for 40 minutes, preheated to 200 degrees. After the cooking time has elapsed, we do not take out the dish immediately, but let it simmer for another 10-15 minutes in the warmth. It is better to serve cabbage rolls from Chinese cabbage with sour cream.

Cabbage leaf rolls with boiled rice and minced meat inside, stewed in tomato sauce – a traditional dish Slavic cuisine. Cabbage cabbage rolls in one variation or another have long been prepared in Russia, Ukraine, Belarus, and Bulgaria. Today, when previously inaccessible vegetables can be bought for mere pennies at almost any time of the year, classic recipe This dish is easy to change a little. For example, make cabbage rolls from Beijing cabbage.

In terms of texture and taste, Chinese cabbage is softer than white cabbage and does not have a bright specific smell after heat treatment. Cabbage rolls from it are neat, miniature, very delicate in taste.

The process of cooking such cabbage rolls is no different from the traditional one. According to the degree of complexity of the process, the dish can be classified as light. In addition, there is no need to boil the tender leaves of Beijing cabbage for a long time. Therefore, cabbage rolls are prepared quickly enough. It takes up to 30 minutes to process products, in total, cabbage rolls are cooked on the strength of 90 minutes.

Food preparation

rules pre-treatment The ingredients for Chinese cabbage rolls are the same for any recipe. Let's describe them in detail.

How to cook cabbage rolls from Chinese cabbage: a basic recipe

AT classic version goes to stuffing minced pork and beef. Filling, in which cabbage rolls are stewed, is made from tomato paste.

For 5 servings measure out:

• head (1 kg) of Chinese cabbage;
• 400 g minced pork and beef;
• 70 g dry rice;
• 2 carrots;
• 2 onions;
• 1 st. l. butter;
• 2 tbsp. l. tomato paste;
• bay leaf;
• salt, pepper (black, allspice), spices - everything tastes good;
• 30 g of vegetable oil;
• 200 g of water.

• proteins, g - 4.25;
• fats, g - 6.30;
• carbohydrates, g - 5.22;
• calories, kcal - 96.

Recipe:

1. Rice is boiled in the standard way.
   
2. Peking cabbage disassembled into leaves is blanched for 2 minutes. Cool in ice water.
   
3. The leaves are placed on a dish.
4. Diced onion and carrot shavings are fried for 7 minutes in a hot frying pan in a small amount of vegetable oil. Onions should become transparent, carrots should be soft. Passivated vegetables are cooled.
   
5. Minced meat is mixed in a bowl boiled rice, half roast. Stuffing for cabbage rolls is salted (to taste) seasoned with pepper. Mix well and beat out the minced meat.
   
6. Place one cabbage leaf on a cutting board, straighten the edges. In the center or closer to the wide edge of the sheet put a tablespoon of the filling.
   
7. Roll up the cabbage, starting from the top edge. The sides are tucked in and stuffed inside with a finger. It turns out a neat little stuffed cabbage, which holds its shape well and does not fall apart when stewing. All cabbage rolls are rolled in this way.
   
8. Melt in a frying pan butter. Stuffed cabbage rolls are fried in it on both sides for 1 minute.
   
9. The blanks are folded into a cauldron (a saucepan with thick walls). The second part of the vegetable fry is mixed with tomato paste, water. Add salt, ground pepper, laurel. Stir, pour over cabbage rolls.
   
10. The dish is placed on strong fire until the liquid boils. Then the flame is reduced and the cabbage rolls are stewed in a slowly boiling sauce for 30 minutes.

The meal is served hot with large quantity gravy, in which cabbage rolls from Chinese cabbage were stewed. Separately, sour cream or mayonnaise can be served with the dish.

Cabbage rolls with minced chicken "Lazy"

The maximum easy-to-cook dish, delicate in taste, juicy. Great for those who do not like to mess around in the kitchen for a long time and prefer low-calorie meals with dietary poultry meat to heavy digestion food.

For 3 servings measure out:

The meal takes 90 minutes to prepare.

Nutritional value of 100 grams:

• proteins, g - 8.73;
• fats, g - 2.77;
• carbohydrates, g - 5.85;
• calories, kcal - 85.46.

Recipe:

1. Rice is boiled.
2. Onions and carrots are sautéed in vegetable oil.
3. Finely cut the cabbage.
4. Minced chicken, chopped cabbage, sautéed vegetables are mixed. Add salt, ground pepper. They beat an egg. Stir.
5. Form small patties. Spread on a deep baking sheet, sprinkled with oil.
6. Sour cream is mixed with tomato paste. Add spices, chopped garlic. If the sauce becomes thick, dilute it with boiled water.
7. Lazy cabbage rolls are completely covered with sauce. Lavrushka, allspice, sprigs of greens are thrown from above.

The dish is baked in the oven at a temperature of 180ºС for 40 minutes.

Peking cabbage rolls with minced chicken, cottage cheese and mushrooms in the oven

tasty, healthy, low calorie meal. Prepared without rice.

For 4 servings measure out:

It takes 60 minutes to prepare the dish.

Nutritional value of 100 grams:

• proteins, g - 5.91;
• fats, g - 0.65;
• carbohydrates, g - 2.34;
• calories, kcal - 38.69.

Recipe:

1. Minced meat, cottage cheese, finely chopped mushrooms and tomato are mixed in a bowl. Salt, pepper. Mix and beat out minced meat.
2. Wrap the stuffing in blanched cabbage leaves as usual.
3. Chopped greens and chopped garlic are poured into sour cream. Salt, season with spices, mix. If necessary, dilute the sauce with boiled water.
4. Cabbage rolls are laid out in a row in a rectangular baking dish or put in a saucepan. Pour in the sauce.

Stuffed cabbage rolls from Chinese cabbage with cottage cheese, chicken and mushrooms are baked for 35 minutes at a temperature of 180 ºС.

Peking cabbage fish stuffed with squid sauce in a slow cooker

An unusual variant of cabbage rolls for lovers of fish and seafood. Instead of minced meat, chopped red fish is used here. There is also no rice in the filling. The dish is interesting and tasty. The squid sauce is especially good, which can be eaten not only as a gravy for cabbage rolls, but simply with bread.

For 5 servings take:

It takes 40 minutes to prepare the dish.

Nutritional value of 100 grams:

• proteins, g - 7.58;
• fats, g - 3.95;
• carbohydrates, g - 1.96;
• calories, kcal - 75.08.

Recipe:

1. The fish fillet is finely chopped with a knife.
2. The bulb is divided in half. One part is cut into half rings, the second - into small cubes.
3. Minced fish is mixed with egg and diced onion. Salt, season with pepper. Mix well.
4. Cabbage leaves in this recipe for a slow cooker do not need to be blanched. The head of cabbage is simply disassembled into separate leaves and the thickenings at the base are cut off with a knife.
5. Form fish cabbage rolls by wrapping minced fish in cabbage leaves with an envelope.
6. The multicooker is switched on in the "Frying" ("Express") mode. Pour vegetable oil into the bowl and heat until bubbles appear.
7. Cabbage rolls are fried on one side for 10 minutes, on the other 5 minutes. The multicooker lid is kept open.
8. Sour cream is diluted with water. Dilute the flour in the sauce. Pour the fried cabbage rolls with the mixture.
9. The slow cooker is closed and the dish is prepared without changing the program (“Frying”) for 5 minutes.
10. During this time, they are quickly washed, cleaned and cut into small pieces. raw squid. Pour into sauce, salt and pepper to taste. Stew the dish for another 3 minutes.

Fish cabbage rolls can be eaten without a side dish. Or submit with mashed potatoes, boiled rice, plentifully watering the dish with sour cream and squid sauce.

Vegetable cabbage rolls from Beijing cabbage with minced turkey

Delicious fragrant cabbage rolls from dietary meat. Rice is not put in the filling, replacing it with vegetables,

For 6 servings measure out:

The meal takes 55 minutes to prepare.

Nutritional value of 100 grams:

• proteins, g - 4.55;
• fats, g - 1.57;
• carbohydrates, g - 2.77;
• calories, kcal - 44.98.

Recipe:

1. All vegetables are cut into cubes and mixed with minced turkey. Salt, pepper, add half the chopped greens. Stirred
2. Stuffed cabbage is formed in the traditional way. Place in a saucepan.
3. The filling is prepared from tomato paste diluted in water, grated tomatoes, herbs, salt.
4. Stuffed cabbage is poured with sauce. Cook for 40 minutes in the oven at 180 ºС.

Serve the dish warm with a side dish of rice or boiled potatoes.

Chinese cabbage rolls in sour cream sauce

In this recipe, you can use any minced meat and long rice for the filling. Sour cream for sauce is better to take medium fat content.

For 4 servings measure out:

It takes 50 minutes to prepare the dish.

Nutritional value of 100 grams:

• proteins, g - 4.55;
• fats, g - 6.99;
• carbohydrates, g - 4.58;
• calories, kcal - 101.31.

Recipe:

1. For the filling, minced meat, boiled rice, half of the sautéed onion, salt, and spices are mixed.
2. Stuffed cabbage rolls are formed from blanched cabbage leaves in the usual way. Lay out on a baking sheet.
3. The second part of the onion (cube) is fried in a pan. Pour in sour cream, season with spices. Boil over low heat until thickened.
4. Stuffed cabbage rolls are poured with ready-made hot sauce. The baking sheet is covered with food foil.

The dish is baked at 180 ºС for 30 minutes. Before the end of the cooking process, sprinkle with chopped herbs.

Diet vegetable mini cabbage rolls

A vegetarian dish that is also suitable for those who are fasting. Neither rice nor meat are present in these cabbage rolls. However, the food is tasty and extremely light.

For 4 servings measure out:

• 10 leaves of Beijing cabbage;
• 3 large onions;
• 3 large carrots;
• 2 thick-walled bell peppers;
• 30 g of vegetable oil;
• pepper, salt.

It takes 20 minutes to prepare the dish.

Nutritional value of 100 grams:

• proteins, g - 1.03;
• fats, g - 2.64;
• carbohydrates, g - 3.44;
• calories, kcal - 42.64.

Recipe:

1. Onions and carrots are sautéed in vegetable oil for 5 minutes.
2. Add Bell pepper(cube). Simmer for 2 minutes. Salt, pepper. Cool down.
3. Minced vegetables are wrapped in blanched cabbage leaves.

Cabbage rolls are put in a saucepan. Stew, gulf with salted water, 10 minutes.

video recipe

• If you get a lot of toppings, you can cook meatballs from the remaining minced meat and stew them together with cabbage rolls. Use the leftover cabbage to prepare other dishes or salads.
• In addition to the products mentioned earlier, you can add fried Forest mushrooms, chopped hard boiled eggs, buckwheat.
• Cabbage rolls are served with the gravy in which they were stewed, with sour cream or a sauce prepared on the basis of sour cream, Greek yogurt, and cream. You can also pour the cabbage rolls with mayonnaise or ketchup.