Unusual vegetable cabbage rolls for the winter! How to freeze carbuses at home - step-by-step recipe with photo how to cook vegetable cabbage rolls for the winter.
I want to offer you today to make a wonderful snack from vegetable cabbage rolls for the winter. The most present, simple and tasty cabbage dish with carrots.
We prefer mainly cabbage rolls with meat filling, but for the winter period, all the same are better than vegetable, there are more vitamins, and for those who observe the posts of vegetable cabbage rolls for the winter will be by the way.
The recipe for vegetables can be done simply under the oppression, but you can roll in banks. I will give you two options, and you yourself decide what suitable for you.
So, what we need for vegetable dasses.
Vegetable cabbage rolls for the winter - recipe
- - Cabbage (medium sized) - 1 Kochan
- - Carrot - 4-5 pcs.
- - garlic - 1-2 heads
For brine for 1.5 liters of water:
- - Salt - 2 tbsp. l.
- - Sugar - 2.5 tbsp. l.
- - Vegetable oil - 200 g
- - Vinegar 9% - 60-70 g
- - Black pepper and fragrant peas - to taste
How to cook vegetable cabbage rolls for winter
Cooking: 
Immediately I want you friends to warn that it is better to take a cabbage of secondary varieties. Such varieties and leaves are softer and more compliant (easier to wrap) than late.
So separate the leaves from Kochan and blanch in boiling water 2-3 minutes, we learn on the colander to the glass water.
Carrots clean, mine, rub on a large grater, garlic also clean, grind, add to carrots and mix.
The cabbage leaves cut off tight places or knock off the meat hammer. On each sheet to put the filling and wrap the converter.
If you want to do under the oppression, then the finished cabbage rolls are folded into the enameled saucepan. And if in the banks, then in clean, dry and sterilized banks we put the cabbage rolls, are upstream to each other.
We are preparing brine: in the pan, we pour water, bring to a boil, add salt, sugar, pepper mix, boil the minutes 3-5, add vegetable oil, vinegar, mix and turn off.
We fill the prepared vegetable cabbage rolls with boiling brine in a saucepan, put the oppression and these cabbage will be ready to use after 3 days. When the brine will cool, the pan can be removed in a cool place.
We pour prepared cabbage brine in the cans, we roll up, turn up the bottom, we wrap and cool in that position. Store is recommended in a cool place.
Vegetable cabbage rolls for the winter can be served with any garnish, but we love with boiled potatoes. At its discretion, you can double the vegetable cabbage rolls by any grass, at least sharp, even spicy, choose yourself to your liking and eat with pleasure. Bon Appetit!
I want to offer you today to make a wonderful snack from vegetable cabbage rolls for the winter. The most present, simple and tasty cabbage dish with carrots.
We prefer mainly cabbage rolls with meat filling, but for the winter period, all the same are better than vegetable, there are more vitamins, and for those who observe the posts of vegetable cabbage rolls for the winter will be by the way.
The recipe for vegetables can be done simply under the oppression, but you can roll in banks. I will give you two options, and you yourself decide what suitable for you.
So, what we need for vegetable dasses.
Vegetable cabbage rolls for the winter - recipe
- - Cabbage (medium sized) - 1 Kochan
- - Carrot - 4-5 pcs.
- - garlic - 1-2 heads
For brine for 1.5 liters of water:
- - Salt - 2 tbsp. l.
- - Sugar - 2.5 tbsp. l.
- - Vegetable oil - 200 g
- - Vinegar 9% - 60-70 g
- - Black pepper and fragrant peas - to taste
How to cook vegetable cabbage rolls for winter
Immediately I want you friends to warn that it is better to take a cabbage of secondary varieties. Such varieties and leaves are softer and more compliant (easier to wrap) than late.
So separate the leaves from Kochan and blanch in boiling water 2-3 minutes, we learn on the colander to the glass water.
Carrots clean, mine, rub on a large grater, garlic also clean, grind, add to carrots and mix.
The cabbage leaves cut off tight places or knock off the meat hammer. On each sheet to put the filling and wrap the converter.
If you want to do under the oppression, then the finished cabbage rolls are folded into the enameled saucepan. And if in the banks, then in clean, dry and sterilized banks we put the cabbage rolls, are upstream to each other.
We are preparing brine: in the pan, we pour water, bring to a boil, add salt, sugar, pepper mix, boil the minutes 3-5, add vegetable oil, vinegar, mix and turn off.
We fill the prepared vegetable cabbage rolls with boiling brine in a saucepan, put the oppression and these cabbage will be ready to use after 3 days. When the brine will cool, the pan can be removed in a cool place.
We pour prepared cabbage brine in the cans, we roll up, turn up the bottom, we wrap and cool in that position. Store is recommended in a cool place.
Vegetable cabbage rolls for the winter can be served with any garnish, but we love with boiled potatoes. At its discretion, you can double the vegetable cabbage rolls by any grass, at least sharp, even spicy, choose yourself to your liking and eat with pleasure. Bon Appetit!
Prepare vegetable cabbage rolls for winter in banks is not at all difficult. A variant of such a preservation is light and tasty. For fasting it will be especially relevant. Great and how fast snack, opened the bank and eat everything ready.
Ingredients for cooking vegetable cabbage rolls in banks for the winter.
Vegetables prepare for processing: clean, wash. With cabbage remove the first few sheets.
Grind carrots on a coarse grater.
Pepper finely cut.
Cabbage blanches, remove the leaves and cool.
The remaining cabbage is choking.
Sliced \u200b\u200bcabbage and sliced \u200b\u200bcarrots with pepper mix, fry on vegetable oil.
To the cooled mixture add chopped greens, mix.
Cabbage leaves put on a vegetable mixture and roll into the cabbage rolls.
Sterilized banks tightly lay cabbage rolls.
Prepare marinade:
Bring water to boil, add salt, sugar, vinegar and boil 3 minutes. Adjust the taste at your discretion.
Pour marinade into banks with cabbage rolls. Put the red sharp pepper, sliced \u200b\u200bwith circles.
Sterilize liter banks with dye 20 minutes. Roll with covers and bite the blanket for a day. For storage, vegetable cabbage rolls in banks can be hidden in the storage room.
Bon Appetit!
Cabbages stuffed with meat and rice, is a classic genre. But cook cabbage rolls for quite a long time. It was possible to enjoy your favorite dish at any time, spending at least effort and time, the cabbage rolls can be prepared in the future, freezing them. How to make a semi-finished rollerfish in the freezer, you will learn by looking at this step-by-step recipe with a photo.
To begin with, prepare a filling. For this we need meat or finished mince. I used 900 grams of pork minced meat.
Onions (200 grams) clean and cut a small cube.
Carrot (150 - 200 grams) cleanse vegetable and three on a large grater.
The next stage fry the carrot with a bow to a light blush.
While vegetables are frying, hammering 100 grams of rice. I prefer to use long-grain rice for stuffing any vegetables. I lower it in boiling water and cook no more than 5 minutes.
It is necessary for him to beat and slightly Nabuch.
Now, prepare the filling for the cabbage. To do this, add to the mince rice and passable vegetables, as well as salt, a mixture of peppers and egg.
Thoroughly mix mince for cabbage rolls.
Now, we will deal with cabbage. This is probably the most responsible moment in the preparation of the cabbage rolls. Cabbage should choose loose, it is easier to work with it. But if you have a knocker dense, then you can, removing originally to the noschka, put it in a microwave oven for 5 minutes (at full capacity). After this manipulation, the leaves will be easy to go. In my case, the cabbage was militant, and did not have to resort to the help of the microwave.
So, we carefully remove the leaves with the cabbage, trimming every sheet for this at the base. We try not to damage them.
In a large saucepan, boil water, and we are folded in boiling water cut leaves (maximum three pieces). Blanch them for about one minute, and lay out on a colander, for cooling. Such a procedure is done with all the leaves.
How to freeze cabbage rolls with minced meat and rice
After the cabbage cooled needs to be carried out another, in my opinion necessary manipulation. If the leaves are juicy and large, then I cut thick bodies with a knife. And so that the cabbage is neatly folded, breaking the base of each sheet with a chop hammer.
Now you can proceed to the formation of semi-finished products. To do this, we post a cappist on the cabbage (more than) minced meat and gently fold the cabinet. Finished twists put on a tray, covered with cellophane. The filled tray is removed into the freezing chamber for a day.
After 24 hours, we get frozen cabbage rolls and shift in packages in which they will be stored in the freezer in the future.
Undoubtedly, it is worth a little to work hard and start to twist more stuffed cabbage rolls for freezing. But this workpiece will make it easier for you to prepare such a wonderful dish at times.
It has long been proven that products do not lose their benefits and taste in freezing. The mastic hostesses are always prudently make billets from meat in the form of dumplings and a kitlet - such homemade deliciousness is much more useful to purchased and substantially cheaper.
But we will go further. For several years in a row, unexpected guests do not embarrass me, because they can always be surprised by freshly prepared cabbage or stuffed with pepper. These dishes still love my men very much, because in August I do the preparation of semi-finished products that can be taken from the freezer at any time and turn half an hour in your favorite sublifting. Why in August? So because the price of pepper and cabbage this month becomes optimal to buy the right amount)) it will not be cheaper, so girls, begin!
Stuffed pepper:
Depending on the number of pechanins themselves, determine the amount of meat. Picks I take the same, average size. Meat (pork, beef, chicken or turkey) also take in those proportions that prefer and grind into mince. We make a blank for the winter, because I take at least 20 perchin. We will need everything:
Bulgarian pepper - 20 pcs;
Meat minced meat - 1 kg;
Carrots - 2 pieces of small;
Onion - 2 pcs. big;
Rice - 300 g;
Greens - 1 beam
Salt, pepper, spices to taste
Cut off the peppers the top and carefully clean from the seeds. Cut the onion by cubes, three carrots on the grater and fry the vegetable mixture on the vegetable oil. Rice drunk. Greens finely ruby. We connect all the ingredients in the bowl, we simulate, pepper, mix thoroughly. We start the peppers with the resulting mines, gently lay them out by packages and send them to the freezer.
In winter, when guests are granted or wanted to feel the taste of summer, let out the peppers from the freezer, we put in a pan vertically and pour:
Just with water almost completely and add a couple of spoons of tomato paste, salt, spices, greens, garlic;
Sour cream-tomato sauce: mix 150g sour cream and 150g tomato paste or ketchup and add water, salts, spices, garlic and laurels;
Especially harvested for this mixture of type of lecopier or tomato pereproke.
We put the pepper on the fire or in the oven for half an hour. Awesome Aromatdast you know when the pepper is ready!
We lay out the perfumes on the plates and water the sauce. It is perfect for any garnish!
Cabbages:
Big cabbage - 1 pc;
Meat minced meat - 1 kg;
Carrots - 2 pieces of small;
Onion - 2 pcs. big;
Rice - 300 g;
Greens - 1 beam
Salt, pepper, spices to taste
Minced stuffing just like on pepper. Cut the bow, three on the grater of carrots, fry them in vegetable oil. Ruby greenery bother rice. In a large saucepan, bring water to a boil. Cabbage is rinsed under the crane and carefully cut the leaves at the base as it would take out the batch. Correct cabbage is slightly flattened and greenish. This leaves are flexible and thinner. The candied swing is lowered into boiling water for a couple of minutes, until the leaves begin to separate themselves. We take out, carefully separate all the freely lagging leaves and again omit in boiling water. After a couple of minutes, we take again and separate the leaves. With such a simple way, we undress our cabbage, trying not to digest the leaves. With the cooled leaves, they beat off the coarse part and begin to wrap in them mince. For frost, it is best to completely close the stuffing, so we put a pair of stuffing spoons onto a sheet, cover the thick side, wrap the side pieces and roll a tight roll. The resulting rolls distribute on packages and fold into the freezer.
When it was time, we pull out our doves, defrostly, fry on a hot frying pan and lay them to stew in a pan or baking shape. Pour from above with water and delicious sauces:
Fried onions and carrots mix with sour cream (150g) and tomato paste (150g);
Chopped garlic, greens and sour cream are stirred with the addition of broth;
Tomato juice, spices and greens mix with cream 1 \\ 1.
Carbuses are stewed on slow heat or baked in the oven for about 1 hour. We will be supplied with sour cream and the sauce in which they agitated.