Cabbage rolls in sour cream sauce in a pan. Cabbage rolls in sour cream sauce - cabbage rolls with a secret

22.04.2020

Cabbage rolls with sour cream sauce are a favorite dish of many.

But for some reason, not every housewife cooks it.

Some are frightened by the processing of cabbage, others by the formation of stuffed cabbage, others do not want to waste time kneading minced meat.

But in fact, there is nothing complicated in all this.

Homemade cabbage rolls can be made simply and quickly, but only if you know the technology and a few secrets of cooking.

Cabbage rolls in sour cream sauce - general cooking principles

Cooking cabbage rolls includes 3 main stages: preparation of leaves, minced meat and the formation of the cabbage roll itself. Then the semi-finished products are boiled, stewed or baked in sour cream sauce... It takes the least amount of time to prepare it. Basically, sour cream is mixed with spices, liquid and simply poured into a dish. Fried vegetables, flour, and other ingredients are added less often.

Cooking delicious minced meat

Any meat share of stuffed cabbage can be used, it is no less tasty with poultry. Add onions, garlic, spices and boiled rice... The cereals are boiled until tender, avoiding the digestion of the grains. Then the liquid is drained, the product is cooled and sent to the total mass. The amount of rice should not exceed 15% in dry form.

How to prepare cabbage leaves

For stuffed cabbage, it is advisable to use a large head of cabbage. First, the upper leaves are removed, then the stump is cut with a sharp knife. The cabbage is placed with the resulting hole in boiling water and boiled for several minutes. The time depends on the variety and juiciness of the vegetable. It is important not to digest the leaves, but to soften them. A large vein is removed from each leaf before the cabbage roll is formed.

How to wrap stuffed cabbage

The cabbage leaf is placed in front of you with the concave side inward. The filling is placed in the hole and the edge closest to itself is placed on top. Then the sides are folded up and rolled. The technique is the same as for stuffing pancakes. Stuffed cabbage rolls are laid with the seam down to maintain the shape of the bundles.

Recipe 1: Cabbage rolls in sour cream sauce with turkey

To prepare stuffed cabbage rolls in sour cream sauce, you will need minced turkey. You can buy a ready-made product or twist the meat yourself.

Ingredients

400 grams of minced meat;

1 onion;

50 grams of rice;

1 kg of cabbage;

4 cloves of garlic;

1 spoonful of flour;

250 grams of sour cream;

Preparation

1. Prepare cabbage leaves as described above. Cool it down.

2. Chop the onion and 2 cloves of garlic, send to chopped meat.

3. Boil the rice until tender, drain the water and send the cereal to the turkey.

4. Add spices to the minced meat, mix.

5. Put the filling on each cabbage leaf and roll the cabbage rolls. How to do this is described in detail above. We fold the bundles into the pan, placing the seams at the bottom so that the leaves do not unfold.

6. Mix sour cream and flour, put in a frying pan or any saucepan, warm up.

7. Add the remaining cloves of garlic, previously chopped. Pour in pepper, salt.

8. As soon as the sour cream becomes thin, add 800-900 grams of water, let the sauce boil.

9. We send sour cream filling to stuffed cabbage rolls, cover and cook for 30 minutes.

10. Put the bay leaf, chopped greens, cover and turn off. Let the dish breathe in the aromas and you can serve it!

Recipe 2: Baked cabbage rolls in sour cream sauce

To prepare such stuffed cabbage rolls in sour cream sauce, we will use minced beef. We will bake in the oven, the cabbage will turn out ruddy and very fragrant.

Ingredients

700 grams of beef;

4 onions;

1 head of cabbage;

100 grams of rice;

400 grams of sour cream;

2 tablespoons of oil;

150 grams of water or any broth.

Preparation

1. Boil rice, decant water.

2. We pass the minced meat with two peeled onions through a meat grinder. Add a clove of garlic if desired.

3. Add cooked rice to the minced meat, salt, pepper and mix well.

4. Prepare cabbage leaves. How to do this, see above.

5. Wrap cabbage rolls.

6. Chop the remaining onions and fry in two tablespoons of oil.

7. Put the onion on the bottom of the mold; you don't need to grease anything.

8. Next, lay out stuffed cabbage rolls in one layer, the seams should be on the bottom or side, but not on top.

9. Stir the sour cream with water, salt the sauce and pour into a mold with cabbage rolls.

10. Bake for about 40 minutes at 180 degrees. The time can be extended if necessary.

Recipe 3: Stewed cabbage rolls in sour cream sauce

Braising involves the addition of a small amount of liquid or sauce, and cooking is due to the evaporation of moisture. For these stuffed cabbage rolls in sour cream sauce, you can use any minced meat. If you mix several types of meat, it tastes better. A dish is being prepared on the stove.

Ingredients

700 grams of meat;

2 onions;

200 grams of sour cream;

70 grams of rice;

1 head of cabbage;

4 tablespoons of vegetable oil;

70 grams of butter;

1 carrot.

Preparation

1. Peel the onions with carrots, chop finely and fry until golden brown with the addition of vegetable oil specified in the recipe.

2. Boil rice until tender.

3. Add vegetables, rice, salt and any spices to the minced meat, mix.

4. We form cabbage rolls from prepared leaves of cabbage and minced meat.

5. Melt a piece of butter in a frying pan and fry the cabbage rolls on both sides. We transfer to a saucepan with a thick bottom or deep frying pan, saucepan.

6. Dilute sour cream with a glass of water, you can take the broth. Add spices, pour into cabbage rolls.

7. Cover, bring to a boil, remove heat and simmer for an hour. We do not let it boil intensively, we turn the temperature down to a minimum.

Recipe 4: Lazy stuffed cabbage rolls in sour cream sauce in the oven

Can't wrap stuffed cabbage or not a whole head of cabbage? Well, okay! There is a simple and easy way cooking cabbage rolls in sour cream sauce, which any housewife can handle. The recipe is without rice, but if there is a great desire to put cereals, then why not?

Ingredients

500 grams of any minced meat;

500 grams of cabbage;

2 onions;

200 grams of sour cream in the sauce;

150 grams of sour cream for lubrication;

150 grams of water;

2 tablespoons of semolina.

Preparation

1. Chop the onion and mix with the minced meat.

2. The cabbage should be finely chopped, like for a salad. If there is a meat grinder with a coarse mesh, then you can skip through it. A fine mesh will not work, the mass, and, consequently, the minced meat will be liquid.

3. Combine cabbage with meat, add spices, semolina, eggs and knead well.

4. We form cabbage rolls from the resulting mass, more precisely cutlets. The size and appearance can be any. You can give an oblong shape, round, flat.

5. We add lazy cabbage rolls into a baking dish.

6. Mix sour cream with water, salt, pepper and pour. Salt a little, as in the process almost everything will be absorbed, and the dish may become salty.

7. We send to the oven for 30-40 minutes. Then we take out, grease the cabbage rolls with the remaining sour cream, cover with a lid and let stand for 15 minutes. Ready!

Recipe 5: Cabbage rolls in sour cream sauce with tomato

According to the recipe, tomato paste is used, but you can also put ketchup or any sauce with success, everything will work out too.

Ingredients

Cabbage leaves;

8 tablespoons of sour cream;

700 grams of minced pork with beef;

0.5 cups of rice;

4 tablespoons of tomato paste;

2 onions;

50 grams of oil;

2 carrots;

Garlic, spices.

Preparation

1. Boil the rice. We drain the water.

2. Fry chopped carrots and onions in oil. You do not need to stew vegetables, make a high heat and bring to a golden color.

3. Add half of the vegetables to the minced meat, put rice there, you can add chopped garlic. Season with salt and pepper.

4. Add tomato paste to the second half of the vegetables, fry for a minute. We put sour cream. As soon as it melts, add 700 grams of water. Salt the sauce.

5. Put stuffed cabbage rolls in a saucepan, pour sauce from a frying pan, cover and cook for 50 minutes. Tomato paste inhibits the softening of fibers and if the cabbage is winter, then this time may not be enough and you can add more.

Recipe 6: Cabbage rolls in sour cream sauce in a slow cooker

If there is a multicooker in the kitchen, then cooking cabbage rolls in sour cream sauce becomes even easier! A light and fresh aroma of this dish will be given by Bulgarian pepper.

Ingredients

600 grams of minced meat (any);

100 grams of rice;

Cabbage leaves;

150 grams of sour cream;

1 bell pepper;

2 onions;

50 grams of butter.

Preparation

1. Chop one onion and combine with minced meat, add rice previously boiled in water.

2. Salt minced meat, pepper, mix.

3. Wrap stuffed cabbage rolls.

4. Melt a piece of butter in a slow cooker, add the chopped onion and fry for 10 minutes. Then add the chopped Bulgarian pepper.

5. We put stuffed cabbage rolls.

6. Make a filling of sour cream and 350 grams of water, salt and pour into the multicooker container.

7. We set the stewing program for small cabbage rolls for 40 minutes. If the products are large, then we extend it for another 10-15 minutes.

Recipe 7: Cabbage rolls in sour cream sauce with buckwheat

Who said that only rice is put into minced meat? He did not try stuffed cabbage with buckwheat! Fragrant, healthy and very tasty dish can become a leader on your table, especially since there is nothing difficult in cooking.

Ingredients

500 grams of minced meat;

120 grams of buckwheat;

2 onions;

2 cloves of garlic;

400 grams of sour cream;

2 tablespoons flour;

Cabbage leaves;

2 spoons of tomato ketchup.

Preparation

1. Cook buckwheat. It is important to cook crumbly porridge, so we pour water 1: 1, let better cereal will be a little tough.

2. Fry the onion, cut into small cubes and send it to the minced meat, add the garlic, buckwheat porridge, season with spices and mix.

3. Form cabbage rolls and place in a saucepan.

4. Fry flour in a dry frying pan. Half a minute is enough for it to acquire a creamy shade.

5. Add sour cream to the flour and mix vigorously so that no lumps form. We warm up the mass.

6. Now add 700 grams of water to the sauce. We pour boiling water to save time. If everything does not fit in the pan, then add half. Pour the rest into a saucepan.

7. Boil the sauce for a minute, salt, pepper and pour the cabbage rolls. Cook until cooked through, about 35-40 minutes.

Cabbage rolls will be more aromatic and tasty if they are fried on both sides in a pan before stewing or boiling. You can use any oil: vegetable or butter.

The most delicious stuffed cabbage rolls are obtained from mixed fatty minced meat. The most dietary and low-calorie ones are made from turkey and chicken. In this case, the bird is used without the skin.

No sour cream for the sauce? You can use cream, and even milk. But in the latter option, you will have to exclude the addition of liquid.

If you add fried vegetables to the stuffing for stuffed cabbage rolls, then it will be much tastier.

The sauce can be used with cabbage rolls like soup. But in this case, do not make it too greasy, dilute the sour cream with at least two parts of water (broth) and do not forget to add vegetables and herbs.

For stuffed cabbage in sour cream sauce, you can use both ordinary white cabbage and savoy cabbage. The latter prepares faster and is easier to disassemble into pieces of paper. Minced meat for stuffed cabbage can be bought ready-made in the store. You can also cook it yourself from pork belly, onions, spices and garlic.

In several waters we will wash rice groats, fill with water, salt and cook for the filling. Bring the water to a boil, cover the rice with a lid and cook over low heat for about 15 minutes until half cooked. In the meantime, the rice is being cooked, let's start preparing the head of cabbage.

Cut a stump from the head of cabbage (to make the leaves easier to separate). Place the head of cabbage in a pot of water and start cooking. We need this process in order to soften the leaves, make them pliable for wrapping minced meat in them.

The cabbage is boiled, but for now you can saute it. Fry finely chopped onions with grated carrots in fat (you can use lard or vegetable oil).

Add flour, a clove of garlic, passed through a press, a little dry parsley and basil to the sour cream.

Mix the mass so as to break all the lumps.

While we were carrying out all the above procedures, rice was prepared.

Let's wash it under cold water, add to the minced meat. Put half of the sautéed onions and carrots there, add a little seasoning for the meat.

Mix the filling to get a homogeneous mass. Salt it to taste.

In the second half of the sautéing, add the sour cream mass that we prepared earlier. Let's dilute with water. This will be the filling for stuffed cabbage rolls.

While we were doing all of the above, it was time to "strip" our head of cabbage. We remove the outer leaves, which have already softened, and those that are still hard, we leave to cook.

There are thick veins on the reverse side of the sheet. They will not allow you to properly wrap a leaf with minced meat, so you need to cut them off. This should be done with each cabbage leaf before wrapping the filling in it.

At the base of the sheet, lay out 1-1.5 tablespoons of the filling (we look at the size of the leaf). Close the filling on the sides and roll the sheet into a roll.

We put stuffed cabbage rolls in a saucepan, the bottom of which is covered with several sheets of cabbage so that it does not burn (you can take rejected ones).

Fill with sour cream filling and add more water to the volume of the pan (so that all cabbage rolls are in water), salt. If we make cabbage rolls from savoy cabbage, then we cook for about an hour. If the cabbage is white, then you need to cook for an hour and a half.

As a result, we will get wonderful cabbage rolls along with sour cream sauce.

Let's start preparing the sauce for cabbage rolls with onions. Initially, of course, you need to peel it, and only then cut it. How to cut? Yes, whatever you like: half rings, cubes, quarter rings - as you imagine it in the sauce, cut it. I cut into thin quarter rings, put the onion in a hot frying pan and start frying. Do not forget to add vegetable oil there. Do not use a high heat, the onions will only burn, but we need them to cook evenly.

Well, while it is fried, peel the carrots. I like to grate it on a grater, which is smaller than beet and carrot. In this case, the carrots will completely disperse in the sauce (my youngest does not like it stewed and boiled).
Toss the carrots over the onions and continue to fry. Two minutes will be enough.

After that comes tomato paste. She also loves roasting, after which all aromas and tastes are revealed. A minute of roasting again, and add sour cream. I do not like to take fatty sour cream, because I don't need extra calories, and the taste with 15% sour cream will be about as good as with 30%.

Stir and heat vegetables with sour cream for a couple of minutes.
It's time to add some seasonings and herbs. As you can see in the photo, I take a piece of hot red pepper (I choose the seeds), but this is definitely not necessary. You can simply season with regular black pepper.

Add salt and herbs. I always use traditional dill and parsley, and to give the sauce a little refined taste, I always add cilantro. A little, about a tablespoon of finely chopped, or, as in my case, all the greens were freshly frozen (I urgently use the remnants of last year's). So, I have 1 tablespoon each of parsley, dill and cilantro.

It remains only to add water and bring the sauce to the consistency that you like and taste. For me, the best option is 250-300 grams. Bring the stuffed cabbage sauce to a boil and simmer over very low heat for about 2 minutes. If you are going to pour it already ready-made cabbage rolls, then simmer for 5-7 minutes. If you pour stuffed cabbage rolls with them for stewing in the oven or in a saucepan, then a minute or two of languor - and carefully pour the sauce onto tightly packed cabbage rolls and simmer until the latter are ready. I throw out the chili pepper after languishing.

To please the family hearty dish for dinner, cook cabbage rolls in sour cream or sour cream-tomato sauce.

Cabbage rolls in sour cream sauce are a tasty, satisfying and healthy second dish. When baked cabbage rolls in the oven in a sour cream sauce, they are soft, juicy and tender, with a delicate creamy aroma.

minced meat - 400 gr
rice - 100 gr
onions - 2 pieces
white cabbage - 1 pc
chicken egg - 1 pc
sour cream - 300 gr
water - 1 glass
salt - 1.5 tsp
ground black pepper - to taste
dill - to taste
sunflower oil - 1 tablespoon

To prepare this dish, first prepare the filling. Boil the rice until half cooked so that the grains inside remain solid. Drain the water, leave the rice to cool slightly.

Peel one onion and chop it very finely.

Put the minced meat in a deep bowl, add chopped onion, cooled rice to it, break the egg. Add one teaspoon of salt and pepper to taste. You can add minced meat seasoning.

Mix the minced meat thoroughly with your hands so that it acquires a uniform consistency.

Now let's prepare the cabbage leaves. Remove the top leaves from the head, cut the whole leaves with a sharp knife near the stump and carefully separate them from the head. Transfer the cabbage leaves to a saucepan with lightly salted water and cook for about five minutes. You can boil the whole head of cabbage, and then separate the leaves from it.

We drain the water, put the leaves on a plate and let them cool. Lightly beat off the thick base with a culinary hammer or the back of a knife. You can also carefully cut off the thicker part.

Put the minced meat on the cabbage leaf closer to the base, about one heaped tablespoon.

We fold the sheet into an envelope.

Grease the baking dish a little sunflower oil and put ready-made "envelopes" into it.

Now let's start making sour cream sauce. Clean the second onion and cut it into quarters or half rings.

Finely chop the dill.

Put the onion in a frying pan with heated sunflower oil and fry it until light golden brown.

Add sour cream to a skillet with onions and, stirring occasionally, bring it to a boil.

Pour a glass of water into the sour cream, salt a little, pepper and put the dill. Mix well and bring to a boil again.

Pour stuffed cabbage rolls with hot sour cream sauce and put them in an oven preheated to 190 degrees.

We bake the dish for about 45 minutes, until golden brown appears.

Cabbage rolls in sour cream sauce are ready. When served, they can be garnished with herbs, grated cheese and sour cream. Bon Appetit!

Recipe 2: stuffed cabbage rolls in sour cream-tomato sauce (with photo)

Tasty, juicy stuffed cabbage... They don't prepare quickly, but the result is worth it.

White cabbage 1 head of cabbage
Onion 1 pc
Carrots 1 pc
Minced pork or mixed 700-800 g
Rice 100 g
Sour cream 250 g
Tomato paste 2 tablespoons
Water 500 ml
Salt 1 tablespoon
Ground black pepper ½ tsp
Vegetable oil 50ml

To prepare stuffed cabbage, we need: a head of cabbage (it is advisable to take a not very dense, loose head of cabbage, it is easier to disassemble it into separate leaves), onion, one or two carrots, rice, minced meat (mixed - pork + beef, minced meat, of course, it is better to do it yourself), sour cream, tomato paste or sauce, salt, black pepper and vegetable oil for frying. Free the head of cabbage from the upper leaves, cut out the stalk.

We put a pot of water on the fire, bring it to a boil (the pot should be of such a size that the head of cabbage will fit with a margin). When the water boils, put the head of cabbage in a saucepan, let it boil, reduce the heat and cook until the cabbage becomes more or less soft.

While the cabbage is boiling, prepare the onions and carrots. We clean them, chop the onion finely enough (however, to taste), grate the carrots (also to taste - coarse or fine).

When the cabbage is ready, we remove it from the water, let it flow around a little and cool, then we disassemble it into separate leaves. We cut off the coarse parts of the sheet or beat off well.

Preheat a frying pan with a small amount of vegetable oil, lay out the chopped onions, fry lightly until soft.

Then add grated carrots to the pan with onions, mix.

Fry onions and carrots together, stirring occasionally. Do not fry too much, only until golden brown.

We wash the rice well and boil until half cooked (add some salt in the process), put the rice on a sieve so that the flow from excess water and cools down a little. For stuffed cabbage, Krasnodar round rice is better suited, but long-grain rice can also be taken.

Combine minced meat with rice and fried onions and carrots, add salt, black pepper (well, other seasonings to taste), mix everything.

If there are too many stuffed cabbage rolls, then they can be frozen for future use. We put the prepared cabbage rolls on suitable trays (in one row), put them in the freezer for several hours, then pack them in plastic bags. In this form, cabbage rolls can be stored for a month or two, if necessary, they can be quickly prepared.

Fry the golubtsy on both sides until golden brown (on vegetable oil).

Then we put them in a deep saucepan (it is better if the pan is thick-walled).

We mix sour cream with tomato paste or sauce, dilute this mixture with water and fill it with our stuffed cabbage rolls. Bring everything to a boil, then simmer until tender over low heat under a lid.

We serve cabbage rolls hot, adding ketchup, sour cream or mayonnaise to our taste. Bon Appetit!

Recipe 3: stuffed cabbage rolls in the oven in sour cream sauce

Cabbage rolls are one of the most popular dishes. It is difficult to find a person who would not like cabbage rolls. Each housewife has her own recipe for this dish. We are offering to you classic recipe cooking stuffed cabbage stuffed with meat with rice and baked under sour cream and tomato sauce.

Cabbage - 1.2 kilograms
Beef pulp - 600 grams
Rice - 150 grams
Onion - 1 piece
Vegetable oil - 100 grams
Chopped parsley - 3 tablespoons
Salt - 1 teaspoon
sour cream tomato sauce
Sour cream - 200 grams
Tomato paste - 200 grams
Flour - 2 tablespoons
Water - 700 milliliters
Salt - 2 teaspoons
Sugar - 3 teaspoons
Ground black pepper - 0.5 teaspoon

Pour 150 grams of rice with 150 grams of boiling water, cover and cook over very low heat for 10 minutes, turn off and leave to cool under the lid. Cut one onion into small cubes and fry until transparent in two tablespoons of vegetable oil.

We clean the cabbage from the upper leaves and remove the stump with a sharp knife. Fill the head of cabbage with boiling water, cover with a lid and cook at a constant boil for about 15 minutes until half cooked. After 15 minutes, put the head of cabbage in a colander to glass the water.

We pass 600 grams of beef pulp 2 times through a meat grinder with a fine grid. Add 120 milliliters of water, rice, one teaspoon of salt, half a teaspoon of black pepper, 3 tablespoons of chopped parsley, fried onions to the minced meat and mix everything well.

We disassemble the boiled cabbage until half cooked into leaves. Slightly beat off the stalks of cabbage leaves with a hoe.

Put two tablespoons of minced meat on the prepared cabbage leaves and roll them up with sausage. You should get about 20 cabbage rolls.

Breaded cabbage rolls in flour and fry on all sides in vegetable oil. Put the fried cabbage rolls in a baking sheet with high sides.

Let's make the sauce. Pour two tablespoons of flour into a dry frying pan and dry over low heat with constant stirring until a pleasant nutty smell appears.

In a separate frying pan, heat, with constant stirring, 200 grams of sour cream, make a small fire, add 200 grams of tomato paste, stir vigorously until a homogeneous mass is obtained.

With constant stirring, add the dried flour and 700 milliliters of water to the resulting mass. Add two teaspoons of salt, three teaspoons of sugar and 0.5 teaspoons of ground black pepper. We make a large fire and, without ceasing to stir, bring to a boil. Do not boil.

Fill our cabbage rolls with sour cream-tomato sauce and send the baking sheet to the oven preheated to 180 - 200 degrees Celsius. We bake for about 30 minutes.

Put the finished cabbage rolls on a plate, sprinkle with chopped parsley or dill. We serve stuffed cabbage rolls with fresh vegetables, black or white bread, with sauce, in which they were stewed, and sour cream.

Recipe 4: stuffed cabbage rolls in the oven in tomato and sour cream sauce

Cabbage rolls in tomato-sour cream sauce cooked in the oven, they are very fond not only in my family, they are eagerly awaited by the guests who come to our house. Therefore, I often cook such a dish in large quantities. I suggest you try it too, it is very tasty, especially on the second day, when the stuffed cabbage is properly soaked.

cabbage - 1.5 kg.

For filling:

rice - 2 cups;
carrots - 3-4 pcs.;
onions - 2-3 pcs.;
vegetable oil for frying;
meat (I cooked with chicken fillet) - 750 g;
salt, black pepper - to taste.

For tomato and sour cream sauce:

tomato juice- 1.5 liters;
tomato paste - 3 tbsp. l .;
sour cream - 4 tbsp. l .;
sugar, salt and black pepper to taste.

To prepare the dish, I used the following ingredients.

Chicken fillet (or other meat), rinse, dry, cut into small pieces and chop with a meat grinder. If you wish, you can take ready-made, purchased minced meat.

Remove the top leaves from the cabbage head, use a sharp knife to cut the stump. In order for the cabbage leaves to become soft, you can boil the cabbage in boiling water, removing the soft leaves. I decided not to boil the cabbage, but to use the help of the microwave.

Put the head of cabbage in the microwave, turn it on for 2-3 minutes at a power of 750 watts. At the signal, take out the head of cabbage, turn it over to the other side. When the top leaves are soft, begin to carefully separate them from the head of cabbage. Put the head in the microwave again, then separate the soft leaves again and continue this procedure until all the leaves are soft.

Let the leaves cool. Then, from each sheet, cut off the hard part that is in the center of the sheet with a knife.

Rinse the rice, put in boiling water, after boiling the water, reduce the heat, add salt and cook until half cooked (5 minutes). Then put the rice in a colander, rinse, let the water drain completely and cool.

Peel the carrots and onions. Cut the onion into small cubes, grate the carrots and fry in a pan in vegetable oil, stirring occasionally, until golden brown. Place 3-4 tablespoons of fried vegetables on a plate.

Add tomato juice, tomato paste, salt, sugar and black pepper to the pan to the remaining fried vegetables, bring to a boil, reduce heat to medium and simmer for 2-3 minutes, then add sour cream, stir and bring to a boil again. As soon as the tomato and sour cream sauce comes to a boil, remove from the stove.

In a separate plate to the cooled rice, add the fried vegetables that we set aside, the twisted meat, salt, ground black pepper, mix and the stuffing for the cabbage rolls is ready.

Put 1-1.5 tablespoons of the filling in the center of each prepared cabbage leaf, then to form the cabbage roll from the top of the cabbage leaf, twist the leaf towards you, fold the edges on the sides inward, twist the blank to the end of the leaf.

Put the finished pieces in a deep baking sheet (you do not need to grease the baking sheet first) or a baking dish.

Pour the future cabbage rolls with tomato-sour cream sauce on top. From the specified amount of ingredients, two baking sheets are obtained, as in the photo.

Bake cabbage rolls in tomato-sour cream sauce at a temperature of 150-170 degrees for about 1 hour (if you cook in a heat-resistant glass dish, put it in a cold oven, otherwise put it in a preheated oven).

Pour the prepared cabbage rolls on top with the sauce in which they were baked, serve sour cream separately. Stuffed cabbage rolls baked in the oven in tomato-sour cream sauce are tasty, juicy and aromatic.

Recipe 5, step by step: lazy cabbage rolls in sour cream sauce

Minced meat: 500 gr.
Cabbage (fresh): 400 gr.
Rice: 3 tablespoons
Onion (medium): 1 pc.
Egg: 1 pc.
Vegetable oil: 2 tablespoons

For the sauce:

Flour: 3 tablespoons (1 will go into the sauce)
Sour cream 15%: 150 gr.
Tomato sauce (ketchup): 2 tablespoons
Water: 250 ml.
Salt, pepper, dry (fresh) herbs: to taste

We wash the rice and set it to cook until it is half cooked.

While the rice is cooking, grind the cabbage in a blender or in any other way.

We repeat the same procedure with onions (it is not recommended to chop at the same time, since vegetables have a different texture and may not turn out quite what is required)

When the rice is boiled to the desired condition, we take a suitable dish and combine all the prepared ingredients (minced meat, cabbage, onion, rice, egg, salt, pepper)

Stir well until smooth.

We moisten our hands with water and form stuffed cabbage rolls in the form of oblong cutlets.

Dip the cabbage rolls in flour and fry in a skillet.

Place the fried cabbage rolls in a baking dish and prepare the sauce.

Pour 250 milliliters of water into the pan where cabbage rolls were fried, add sour cream, tomato sauce, flour, dry herbs, salt to taste. Stir and bring to a boil.

Pour the cabbage rolls in the form with the cooked sauce. We put in the oven and bake at 180 degrees for 30 minutes.

Recipe 6: stuffed cabbage rolls in a slow cooker in sour cream sauce

cabbage big faces - 4 pieces
minced chicken - 200 gr
rice - 2 tablespoons
carrots - 1 pc
onion - 1 piece
garlic - 2 cloves
1 egg
sour cream - 200 gr
butter (for greasing the bowl)
flour - 1 tablespoon
water - 300 ml
salt, pepper, spices - to taste

Place the cabbage leaves in boiling salted water for 2-3 minutes, cut the veins with a knife.

Finely chop the onion, finely grate the carrots, chop the garlic with a knife.

Boil rice in a saucepan or slow cooker. Lubricate the bowl of the appliance with oil, put the washed rice, pour in 100 ml of water, salt. Cook in the mode for pilaf or buckwheat for 30 minutes.

TO minced chicken add boiled rice, egg, chopped vegetables, salt, pepper.

We mix everything.

We spread the filling on the cabbage leaf.

Wrap tightly.

Lubricate the multicooker bowl with oil, put the cabbage rolls on the bottom of the seams down.

V separate container mix sour cream, flour, remaining water. Watering cabbage rolls.

We close the lid of the multicooker, cook on the stewing program for 1 hour.

Recipe 7: stewed cabbage rolls in sour cream sauce

Stewed cabbage rolls in sour cream is an excellent and tasty dish. Although it takes a long time, the result speaks for itself.
Happy cooking everyone !!!

1 large White cabbage or 2 small ones;
500 gr. minced meat;
300 gr. sour cream;
1 tbsp. rice;
2 onions;
2 carrots;
sunflower oil for frying;
salt and pepper to taste.

Place the cabbage in a saucepan with salted water, after cutting the core out of the cabbage with a knife. Cook until the leaves begin to flake well (it all depends on the type of cabbage, because one is cooked for 20 minutes, and the other for an hour).

Place the rice in salted water, combined with 3 cups of water per glass of rice (3 × 1).

Cook until cooked. Allow the rice to cool down.

While the rice and cabbage are boiling, cut the onion into cubes.

Place the onion in a frying pan with preheated sunflower oil.

Fry until golden brown.

Grate the carrots on a coarse grater. Place it on the bow.

Fry the resulting mass until the onions are browned.

Place rice, prepared minced meat and frying in one bowl.

Mix everything well until a homogeneous mass is obtained.

Divide the finished cabbage into sheets, carefully cut out a thick vein from each leaf with a knife.

Put a spoonful of minced meat on the wide side of the cabbage leaf.

The stuffed cabbage rolls are wrapped like pancakes (in the form of envelopes).

Put the finished cabbage rolls in a rooster or a saucepan convenient for you.

Put a rooster on the stove, placing a glass of water and the required amount of sour cream in it.

Cabbage rolls in sour cream sauce - general principles cooking

Cooking cabbage rolls includes 3 main stages: preparation of leaves, minced meat and the formation of the cabbage roll itself. Then the semi-finished products are boiled, stewed or baked in sour cream sauce. It takes the least amount of time to prepare it. Basically, sour cream is mixed with spices, liquid and simply poured into a dish. Fried vegetables, flour, and other ingredients are added less often.

Cooking delicious minced meat

Any meat share of stuffed cabbage can be used, it is no less tasty with poultry. Onion, garlic, spices and boiled rice are added to the minced meat. The cereals are boiled until tender, avoiding the digestion of the grains. Then the liquid is drained, the product is cooled and sent to the total mass. The amount of rice should not exceed 15% in dry form.

How to prepare cabbage leaves

How to wrap stuffed cabbage

Recipe 1: Cabbage rolls in sour cream sauce with turkey

To prepare stuffed cabbage rolls in sour cream sauce, you will need minced turkey. You can buy a ready-made product or twist the meat yourself.

Ingredients

400 grams of minced meat;

1 onion;

50 grams of rice;

1 kg of cabbage;

4 cloves of garlic;

1 spoonful of flour;

Spices;

250 grams of sour cream;

Greens.

Preparation

1. Prepare cabbage leaves as described above. Cool it down.

2. Chop onion and 2 cloves of garlic, send into minced meat.

3. Boil the rice until tender, drain the water and send the cereal to the turkey.

4. Add spices to the minced meat, mix.

6. Mix sour cream and flour, put in a frying pan or any saucepan, warm up.

7. Add the remaining cloves of garlic, previously chopped. Pour in pepper, salt.

8. As soon as the sour cream becomes thin, add 800-900 grams of water, let the sauce boil.

9. We send the sour cream filling to the stuffed cabbage rolls, cover with a lid and cook the dish for 30 minutes.

10. Put the bay leaf, chopped greens, cover and turn off. Let the dish breathe in the aromas and you can serve it!

Recipe 2: Baked cabbage rolls in sour cream sauce

To prepare such stuffed cabbage rolls in sour cream sauce, we will use minced beef. We will bake in the oven, the cabbage will turn out ruddy and very fragrant.

Ingredients

700 grams of beef;

4 onions;

1 head of cabbage;

100 grams of rice;

400 grams of sour cream;

Spices;

2 tablespoons of oil;

150 grams of water or any broth.

Preparation

1. Boil rice, decant water.

2. We pass the minced meat with two peeled onions through a meat grinder. Add a clove of garlic if desired.

3. Add cooked rice to the minced meat, salt, pepper and mix well.

4. Prepare cabbage leaves. How to do this, see above.

5. Wrap cabbage rolls.

6. Chop the remaining onions and fry in two tablespoons of oil.

7. Put the onion on the bottom of the mold; you don't need to grease anything.

8. Next, lay out stuffed cabbage rolls in one layer, the seams should be on the bottom or side, but not on top.

9. Stir the sour cream with water, salt the sauce and pour into a mold with cabbage rolls.

10. Bake for about 40 minutes at 180 degrees. The time can be extended if necessary.

Recipe 3: Stewed cabbage rolls in sour cream sauce

Ingredients

700 grams of meat;

2 onions;

200 grams of sour cream;

70 grams of rice;

Spices;

1 head of cabbage;

4 tablespoons of vegetable oil;

70 grams of butter;

1 carrot.

Preparation

1. Peel the onions with carrots, chop finely and fry until golden brown with the addition of vegetable oil specified in the recipe.

2. Boil rice until tender.

3. Add vegetables, rice, salt and any spices to the minced meat, mix.

4. We form cabbage rolls from prepared leaves of cabbage and minced meat.

5. Melt a piece of butter in a frying pan and fry the cabbage rolls on both sides. We transfer to a saucepan with a thick bottom or deep frying pan, saucepan.

6. Dilute sour cream with a glass of water, you can take the broth. Add spices, pour into cabbage rolls.

7. Cover, bring to a boil, remove heat and simmer for an hour. We do not let it boil intensively, we turn the temperature down to a minimum.

Recipe 4: Lazy stuffed cabbage rolls in sour cream sauce in the oven

Can't wrap stuffed cabbage or not a whole head of cabbage? Well, okay! There is a simple and easy way to make stuffed cabbage rolls in sour cream sauce that any housewife can handle. The recipe is without rice, but if there is a great desire to put cereals, then why not?

Ingredients

500 grams of any minced meat;

500 grams of cabbage;

2 onions;

Spices;

200 grams of sour cream in the sauce;

150 grams of sour cream for lubrication;

150 grams of water;

2 tablespoons of semolina.

Preparation

1. Chop the onion and mix with the minced meat.

3. Combine cabbage with meat, add spices, semolina, eggs and mix well.

4. We form cabbage rolls from the resulting mass, more precisely cutlets. The size and appearance can be any. You can give an oblong shape, round, flat.

5. Put the lazy cabbage rolls in a baking dish.

6. Mix sour cream with water, salt, pepper and pour. Salt a little, as in the process almost everything will be absorbed, and the dish may become salty.

7. We send to the oven for 30-40 minutes. Then we take out, grease the cabbage rolls with the remaining sour cream, cover with a lid and let stand for 15 minutes. Ready!

Recipe 5: Cabbage rolls in sour cream sauce with tomato

According to the recipe, tomato paste is used, but you can also put ketchup or any sauce with success, everything will work out too.

Ingredients

Cabbage leaves;

8 tablespoons of sour cream;

700 grams of minced pork with beef;

0.5 cups of rice;

4 tablespoons of tomato paste;

2 onions;

50 grams of oil;

2 carrots;

Garlic, spices.

Preparation

1. Boil the rice. We drain the water.

2. Fry chopped carrots and onions in oil. You do not need to stew vegetables, make a high heat and bring to a golden color.

3. Add half of the vegetables to the minced meat, put rice there, you can add chopped garlic. Season with salt and pepper.

4. Add tomato paste to the second half of the vegetables, fry for a minute. We put sour cream. As soon as it melts, add 700 grams of water. Salt the sauce.

Recipe 6: Cabbage rolls in sour cream sauce in a slow cooker

If there is a multicooker in the kitchen, then cooking cabbage rolls in sour cream sauce becomes even easier! A light and fresh aroma of this dish will be given by Bulgarian pepper.

Ingredients

600 grams of minced meat (any);

100 grams of rice;

Cabbage leaves;

150 grams of sour cream;

1 bell pepper;

Spices;

2 onions;

50 grams of butter.

Preparation

1. Chop one onion and combine with minced meat, add rice previously boiled in water.

2. Salt minced meat, pepper, mix.

3. Wrap stuffed cabbage rolls.

4. Melt a piece of butter in a slow cooker, add the chopped onion and fry for 10 minutes. Then add the chopped Bulgarian pepper.

5. We put stuffed cabbage rolls.

6. Make a filling of sour cream and 350 grams of water, salt and pour into the multicooker container.

7. We set the stewing program for small cabbage rolls for 40 minutes. If the products are large, then we extend it for another 10-15 minutes.

Recipe 7: Cabbage rolls in sour cream sauce with buckwheat

Who said that only rice is put into minced meat? He did not try stuffed cabbage with buckwheat! A fragrant, healthy and very tasty dish can become a leader on your table, especially since there is nothing complicated in cooking.

Ingredients

500 grams of minced meat;

120 grams of buckwheat;

2 onions;

2 cloves of garlic;

400 grams of sour cream;

Spices;

2 tablespoons flour;

Cabbage leaves;

2 spoons of tomato ketchup.

Preparation

1. Cook buckwheat. It is important to cook a crumbly porridge, so pour water 1: 1, let it be better that the cereal is a little tough.

2. Fry the onion cut into small cubes and send it to the minced meat, add garlic, buckwheat porridge, season with spices and stir.

3. Form cabbage rolls and place in a saucepan.

4. Fry flour in a dry frying pan. Half a minute is enough for it to acquire a creamy shade.

5. Add sour cream to the flour and mix vigorously so that no lumps form. We warm up the mass.

6. Now add 700 grams of water to the sauce. We pour boiling water to save time. If everything does not fit in the pan, then add half. Pour the rest into a saucepan.

7. Boil the sauce for a minute, salt, pepper and pour the cabbage rolls. Cook until cooked through, about 35-40 minutes.

Cabbage rolls in sour cream sauce - useful tips and tricks

Cabbage rolls will be more aromatic and tasty if they are fried on both sides in a pan before stewing or boiling. You can use any oil: vegetable or butter.

No sour cream for the sauce? You can use cream, and even milk. But in the latter option, you will have to exclude the addition of liquid.

If you add fried vegetables to the stuffing for stuffed cabbage rolls, then it will be much tastier.