How to make juicy cabbage rolls. Cabbage rolls, pickle and aspic: lean table from the chef Cabbage rolls recipe from the chef
Stuffed cabbage is a treat of Russian and Ukrainian cuisine, but the dish is so popular that it is prepared in many countries, but in different ways.
So, stuffed cabbage consists of 3 components:
- Filling. Traditional filling is minced meat with boiled rice, but many chefs diversified the taste with vegetables, herbs, mushrooms, cheese.
- Properly prepared cabbage, which should be soft and supple.
- Sauce or gravy. The traditional sauce is considered to be tomato and vegetable. Again, its taste can be varied with cream, sour cream, broth, spices, herbs and other products.
Recipe 1: Cabbage rolls with meat "Traditional"
Traditional cabbage rolls are minced meat, coarsely ground with rice, wrapped in cabbage and stewed in tomato and vegetable gravy. Stuffed cabbage rolls with minced meat juicy and hearty dish, but many of us refuse to cook them, the reason is a laborious and time-consuming process. The advantage of cabbage rolls prepared according to this recipe is that semi-finished products can be stored in freezer 1-1.5 months.
Required Ingredients:
flat head white cabbage- 1 piece large;
— minced pork(coarse grinding) - 500 grams;
— Ground beef(coarse grinding) - 500 grams;
- onions - 3 pieces;
- rice - 1 glass;
- carrots - 1 piece;
- tomatoes in own juice- 400 grams;
- salt, peppers (ground, peas), bay leaves, vegetable oil.
Cooking method:
Preparatory stage:
- Finely chop the onion, chop the carrots on a grater.
Minced meat preparation:
In one container, mix two types of minced meat, onion (2 heads), rice, ground pepper, salt. The ingredients are thoroughly mixed.
Cooking tomato and vegetable gravy:
On vegetable oil onion (1 piece) and carrots are fried. After 5 minutes, tomatoes are laid in their own juice, crushed with a fork, spices and bay leaves.
Heat treatment:
The bottom of the pan is covered raw cabbage, then stuffed cabbage rolls are stacked, tomato and vegetable sauce is poured on top. Cabbage rolls are stewed over medium heat for 30-35 minutes.
Recipe 2: Cabbage rolls with meat "Spring"
These cabbage rolls got their name "Spring" not by chance. The fact is that the minced meat is wrapped in young cabbage. The dish cooks faster and has more delicate taste.
Required Ingredients:
- young cabbage - 1 head (large);
— minced pork(coarse grinding) - 500 grams;
- rice - 0.5 cups;
- carrots - 1 piece;
- tomatoes - 3 pieces;
- onion - 1 piece;
- garlic - 3 cloves;
- parsley - 1 bunch.
Ingredients for pouring:
broth - 500 milliliters;
ketchup - 2 tablespoons;
sour cream - 4 tablespoons;
vegetable oil, pepper salt.
Cooking method:
Preparatory stage:
- Young cabbage is easy to disassemble, so the leaves are dipped in salted boiling water for 1-1.5 minutes. On cooled leaves, thick veins are cut off at the base.
- Rice is boiled until semi-cooked - al dente.
- Finely chop the onion, chop the carrots on a grater. Vegetables are stewed on vegetable fat until soft.
- Parsley, garlic finely chopped, peeled tomatoes - chopped in a blender.
Minced meat preparation:
In one container, mix the minced pork and beef, rice, fried carrots with onions, herbs, tomatoes and spices. The ingredients are thoroughly mixed.
Shaping cabbage rolls: minced meat (1-1.5 tablespoon) is laid on the prepared cabbage leaf. The cabbage is wrapped in an envelope.
Pouring preparation: combine sour cream, ketchup, broth and spices in one container.
Heat treatment:
Cabbage envelopes are fried in vegetable fat and placed in a rooster. Cabbage rolls are filled with filling, so that they are barely covered. Cabbage envelopes are stewed for 30 minutes, over medium heat.
The finished dish is served to guests with sour cream and herbs. Bon appetit, everyone!
Recipe 3: Cabbage rolls with meat "Light"
Cabbage rolls prepared according to this recipe are lighter, since minced pork and beef have been replaced by chicken, which is considered easily digestible and practically dietary.
Required Ingredients:
- flat head of white cabbage - 1 piece (large);
— minced chicken(coarse grinding) - 500 grams;
- rice - 1 glass;
- carrots - 1 piece;
- tomatoes - 3 pieces;
- onion - 1 piece;
- garlic - 2 cloves;
- herbs, salt, pepper, vegetable oil.
Ingredients for pouring:
- tomato paste - 2 tablespoons;
- sour cream - 200 grams;
- tomatoes - 2 pieces;
- rosemary - a few branches.
Step-by-step plan, preparation of "Light" meat cabbage rolls.
Preparatory stage:
- Onions, herbs, garlic are finely chopped, carrots are chopped on a grater, peeled tomatoes are chopped in a blender. Vegetables are stewed on vegetable fat until soft.
- Rice is boiled until semi-cooked - al dente.
- The cabbage leaf must be resilient and durable. For this, cabbage without stalk is placed in a large saucepan with salted boiling water. Cooking continues until the upper leaves separate without difficulty. On cooled leaves, thick veins are cut off at the base.
Minced meat preparation:
In one container, mix the minced chicken, rice, fried carrots with onions and tomatoes, herbs and spices. The ingredients are thoroughly mixed.
Shaping cabbage rolls: minced meat (1-1.5 tablespoon) is laid on the prepared cabbage leaf. The cabbage is wrapped in an envelope.
Preparation of the filling: combine sour cream, ketchup, tomatoes, spices and rosemary chopped in a blender in one container. The ingredients are poured into a saucepan and brought to a boil.
Heat treatment:
The bottom of the pan is covered with raw cabbage, then the stuffed cabbage is stacked, the filling is poured on top. Cabbage rolls are stewed over medium heat for 35-40 minutes.
The finished dish is served with gravy, in which they were stewed, or with sour cream Bon appetit to all!
To make the stuffing in cabbage rolls tastier, it is prepared from several types of minced meat, and it is better if the minced meat is coarsely ground.
To make the cabbage tender for cabbage rolls, boil it, remove the veins from the sheets, and then the already formed cabbage roll (envelope) is fried in vegetable fat and stewed in a sauce until the meat is cooked.
Few people do not like cabbage rolls, but not everyone knows how to cook them. Today I want to teach you how to cook classic cabbage rolls according to my mom's recipe. These cabbage rolls are the best and favorite for me.
Cooking description:
Cabbage rolls can be cooked in different ways. The only thing in common in all recipes is that the minced meat is wrapped in a cabbage leaf. Everything else may differ, starting with the minced meat itself (it can be vegetable, mushroom, meat, etc.) and ending with the cooking method (stewing in a saucepan or cauldron, baking in the oven, etc.). I like the version with minced meat with the addition of rice and browned vegetables. I remember these stuffed cabbage rolls from childhood and I love them very much. I suggest you also try to cook classic cabbage rolls according to my recipe.
Ingredients:
- Minced pork - 300 Grams
- Onions - 3 Pieces
- Carrots - 1 Piece
- Cabbage - 1 Piece
- Tomato Juice - 200 Milliliters
- Rice - 100 Grams
- Salt - 1 Teaspoon
- Ground allspice - 1 Pinch
Servings: 5-6
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How to cook "Classic cabbage rolls"
Prepare everything necessary ingredients... Choose cabbage especially carefully, it should not be tight and soft enough, then the leaves will come off well.
Grate the carrots on a coarse grater.
Chop the onion as small as possible.
Leave a third of the onion for the tomato dressing, and fry the rest with the carrots in sunflower oil until soft.
Boil rice until half cooked. To do this, boil 150 ml. water, add rice and cook until the liquid boils away.
Mix the minced meat in advance with rice, add the required amount of salt and pepper.
Add the sautéed onions and carrots. Mix everything well until smooth.
Cut the cabbage in the cabbage. It can be thrown away immediately, it will not be useful to us.
Dip the cabbage in a pot of boiling water, let it sweat a little, and then use two forks to remove one leaf at a time.
Cut the cabbage leaves into strips of widths of 5-6 cm, put the minced meat on them.
Wrap the filling in a cabbage leaf. The first cabbage roll is ready! Do the same with the others.
Prepare tomato dressing... Fry the left onion in sunflower oil, then add tomato juice and boil it for 5 minutes.
Fold the cabbage rolls into a saucepan that is suitable in size, after covering the bottom with a cabbage leaf. Put some cabbage leaves on top too. Pour the cabbage rolls with water so that it covers them, and cook for 30 minutes. Then add the tomato dressing and cook for another 20-30 minutes.
The cabbage rolls are ready! Eat them with pleasure!
To establish for certain where the tradition of wrapping the filling in green leaves came from is no longer possible today. It remains only to talk about what versions of stuffed cabbage and dolma are in the world. And there are a lot of them! In the Middle East, for example, raisins, dates and dried apricots are added to minced meat instead of rice. In Cyprus and the Balkans - instead of meat, minced meat with sea fish or seafood. The filling is wrapped in various cabbage leaves, grape, currant, fig and even quince leaves. In general, in order not to torment you with long preludes, we turn to the main thing - recipes delicious stuffed cabbage and dolma from chefs.
Classic cabbage rolls with white cabbage
Sergey Prigorodov, chef of the OBEDBUF restaurant chainET:
“If you have problems with the preparation of cabbage rolls, for example, the filling categorically does not want to be neatly wrapped in cabbage leaves, do not worry. Just make lazy cabbage rolls. It will taste exactly the same dish, only the cabbage leaves are chopped and added when cooking for minced meat. By the way, some people like this option even more, because the cabbage is guaranteed to be soft. "
Ingredients (for 8 servings): 500 g pork, 500 g beef, 500 g young white cabbage, 4 tbsp. l. vegetable oil, 2 medium-sized carrots, 1 medium-sized onion, 500 ml of drinking water, 4 tbsp. l. sour cream, salt to taste.
Instruction. Scroll pork and beef through a meat grinder and mix. Pour boiling water over the cabbage leaves and, if necessary, beat off the protruding part with a tablespoon. Wrap 100 g of minced meat in each sheet, brush with oil and fry on a grill or pan on both sides. Grate the carrots and fry with vegetable oil, add finely chopped onions, season with salt, add sour cream and bring to a boil, cook a little. Put stuffed cabbage rolls on a baking sheet, pour sour cream sauce and place in the oven for 10 minutes at 180 ° C.
Tolma in grape leaves
Mamiya Jojua, chef of the Kazbek restaurant:
“Pickled leaves for dolma are very easy to make at home yourself. Take 1 kg of grape, currant, nettle or fig leaves, rinse, put in glass jar, pour 2 liters of water with dissolved 3 tablespoons of salt and 2 tablespoons of vinegar, add 1-2 bay leaves and cover tightly. Leave at room temperature for 3-4 days. During this time the leaves will be marinated and ready for dolma. "
Ingredients (8-10 servings): 500 g beef brisket, 500 g pork belly, 200 g onions, 60 g cilantro, 60 g red basil, 10 g dill, 10 g tarragon, 50 pcs. pickled grape leaves, salt to taste, yogurt for serving.
Instruction. Scroll the meat through the fine mesh of the meat grinder. Finely chop the onion and greens, add to the minced meat and mix everything. Season to taste. Divide the minced meat into 30 g patties. Wrap each cutlet in pickled grape leaf, put the envelopes in a saucepan, pressing them tightly to each other, in several layers, cover with water and cook for 30 minutes on low heat under the lid. Serve with yogurt.
Lean green cabbage rolls with quinoa in savoy cabbage leaves
Elena Savchuk, restaurant chefLavkaLavka:
“Quinoa or quinoa, as it has long been called in Russia, is one of the five most useful foods in the world. It is an excellent source of vegetable protein, fiber, macro- and micronutrients. Our lean green cabbage rolls will be tasty and healthy! "
Ingredients (for 1 serving): 100 g of lebela (quinoa) seeds, 100 g of celery stalk, 100 g of carrots, 100 g of leeks, 2-3 Savoy cabbage leaves, cooking oil, sunflower seeds and salt to taste. For the sauce: 300 g soft tofu, 100 g fresh parsley, 50 g fresh sorrel, 1 clove of garlic, salt to taste.
Instruction. For the sauce: squeeze juice from 50 g of parsley (you get about 10 ml), mix in a blender with all the other ingredients, then rub the mixture through a sieve. Cut carrots, celery, onions into small cubes and fry until half cooked. Boil quinoa seeds in 200 ml water for a maximum of 15 minutes. Rinse the cabbage leaves and scald them with boiling water for 2 minutes. Wrap the filling in the cabbage leaves, sculpting into a ball. Twist the cabbage roll in cling film and cook in film for 7 minutes in boiling water. Remove the film. When serving, pour the sauce over the plate, put the cabbage rolls in the center and decorate with your favorite herbs.
Dolma with barley and turkey breast in black currant leaves
Izo Dzandzawa, chef of Elarji restaurant:
“If you don’t have any experience in making dolma, I’ll give you a couple of tips. First, beat off the veins on each sheet well with a tablespoon so that they become perfectly flat. Secondly, before putting the finished "envelopes" into the pan, line the bottom with grape or cabbage leaves so that your dolma does not burn when it is simmering on the fire. Thirdly, cover the layers of dolma with a flat plate on top, and put a load (a jar or a bottle of water) on it - the "envelopes" will not lose their shape. "
Ingredients (for 4 servings): 200 g of pickled currant (or grape) leaves, 100 g of pearl barley, 200 g of turkey fillet, 1 onion, 1 egg white, 1 tbsp. l. tomato paste, 4 sprigs of basil, 2 tbsp. l. vegetable oil, salt and pepper to taste.
Instruction. Soak the pearl barley overnight, and then boil until the grains open up, but remain damp, rinse under cold water... Chop the turkey fillet and sauté with chopped onion in oil. Cool, mix with barley, egg white, tomato paste and finely chopped herbs. Season with salt and pepper to taste. Boil the pickled leaves of currants or grapes for 4-5 minutes, cool, beat off the veins with a spoon, wrap the minced meat in them and put them in a greased form. Drizzle with oil and bake in oven at 180 ° C for 20 minutes.
Cabbage rolls with wild rice in Chinese cabbage leaves
Alexey Semyonov, Chef of the Moskafe restaurant:
“If you are used to making cabbage rolls only with ordinary white rice, then try experimenting with other varieties of it: brown, red, or, as in our case, wild black. Or even with other cereals: corn, buckwheat, pearl barley, millet. The result is a hearty and very original dish! "
Ingredients (for 10 servings): 1 head of cabbage Chinese cabbage, 100 g wild rice, 4 tbsp. l. vegetable oil, 2 cloves of garlic, 200 g of tomatoes, 100 g of carrots, 100 g of onions, 100 g bell pepper, 200 g of courgettes and zucchini, 100 g of celery stalk, 50 g of oyster mushrooms, 300 ml of mashed tomatoes in their own juice, salt and pepper to taste.
Instruction. Boil the rice until tender. Chop prepared vegetables and mushrooms finely. Then fry them in oil with the addition of chopped garlic until half cooked. Add rice and half mashed tomatoes to vegetables. Simmer over low heat until vegetables and rice are cooked. Season with salt and pepper to taste. Dip the Chinese cabbage in boiling water for a couple of seconds, then beat off the stem of each leaf with the back of a knife. Wrap the filling in each sheet, roll into an envelope, put in a baking dish, fill with the remaining grated tomatoes and cook for 7-8 minutes in the oven at 180 ° C.
Savoy cabbage rolls
Restaurant chef's recipes "Gusyatnikoff" by Kirill Zebrin- original, but inspired by traditional Russian cuisine.
To the lean table, the chef offers restaurant dishes that you can cook at home: mushroom pickle, mushroom jellied and savoy cabbage cabbage rolls... All of these dishes are prepared without meat and butter, but they will delight you with a great rich taste.
Savoy cabbage rolls
Ingredients:
Savoy cabbage leaves by number of cabbage rolls
800 g Japanese sushi rice, boiled, seasoned
200 g fresh paprika without skin
50 g celery stalk
250 g zucchini
250g eggplant, skinless
100 g Chinese cabbage
100 g onions, sautéed in vegetable oil
5 g garlic paste
15 g sautéed tomato paste
Finely chop all vegetables. Fry, but not until tender. Combine with rice. Refrigerate. Wrap in scalded savoy cabbage leaves, round.
Place cabbage rolls in a saucepan, seam down, add water, salt, bay leaf, olive oil, pepper, any spices to taste - and simmer covered for 5-7 minutes. Set aside for another 10-15 minutes on the off fire.
Mushroom pickle
Mushroom pickle
Ingredients:
400 g pickle base
40 g boiled pearl barley or buckwheat
40 g boiled potatoes
40 g skinless cherry tomatoes
2 g chopped greens
50 g soy sour cream Basis for pickle:
for 10 servings
2500 ml vegetable broth
85 g onions
85 g sautéed carrots
35 stalks of celery
350 g pickles
350 g cucumber pickle
450 g of mushroom broth
180 g fried honey mushrooms
20 g lemon juice
50 g sugar
8 g garlic paste
salt
ground white pepper
bay leaf, coriander, cloves to taste How to cook:
To do it in the usual way for every housewife, replacing the broth with water.
Mushroom jelly
Mushroom jellied mushrooms are drenched in vegetable broth and served with vegetables and pickles.
Jellied mushroom
Ingredients:
180 g mushroom broth
400 g canned honey agarics
400 g of mushroom broth
25 g gelatin
5 g chopped greens
salt, freshly ground black pepper
For garnish:
20 g canned cherry tomatoes
15 g canned squash
10 g gherkins
20 g salad mix
10 g cabbage dressing
10 g fresh horseradish
5 g drunk lingonberry
50 g onions, fried in vegetable oil
Prepare the fill. This will require a strong mushroom broth, salt, dill, gelatin. Boil the broth with allspice and salt, bring to taste with lemon juice, add black pepper.
Cool to 40 ° C. Add gelatin. Put the strained pickled mushrooms in the mold. Fill with liquid. Chill until tender.
In order to facilitate the cooking process and avoid such failures, we have compiled for you basic rules that will help you cook real delicious cabbage rolls without any problems.
SELECTION AND PREPARATION OF CABBAGE LEAF
At the preparatory stage, the most important thing is to do right choice cabbage. When choosing a head of cabbage, first of all pay attention to its density. Too dense forks are difficult to disassemble into leaves. We advise you to use young cabbage for stuffed cabbage, then its leaves in the dish will be as juicy and tender as possible. How younger cabbage, the softer the cabbage rolls will be. It is better to cut the leaves off the head with a sharp knife and boil them in boiling salted water for a couple of minutes.
Out of season, young cabbage can be cooked from old cabbage, but then you need to take a small fork and pre-boil it whole for about 10 minutes. Only then should the leaves be cut off the head. You can also cut out a stump with a sharp knife, place the forks with the cut up in a large saucepan, pour boiling water over and cook, periodically removing the sheets that move away from the fork during cooking. Any coarse streaks or thick fibers must be removed.
The leaves will become softer if the thick parts of the leaf are beaten off with a meat hammer or rolling pin, but here you need to make sure that the leaves do not break.
You can achieve softness by putting the purchased cabbage in a bag and putting it in the freezer. After defrosting at room temperature, even the densest sheets are much softer.
Correctly prepared leaves become translucent, through them the filling is visible, but at the same time they are whole and elastic.
FILLING FOR DIGITS
There are many variations of fillings - from vegetarian to exotic, but classic filling- This is minced pork and beef, taken in a 1: 1 ratio, and cereals, such as rice or buckwheat. TO minced meat add vegetables, herbs. The more there are, the juicier the stuffed cabbage will be. You can add sour cream, grated cheese - this will add a spicy and unusual taste to the usual stuffed cabbage.You can cook minced meat not in a meat grinder, but chop it with a sharp knife.
If you twist the meat, then it is more correct to do it not finely, otherwise the filling will be in ready dish too boiled and wadded. For taste, you can add onions, garlic and herbs, but do not put them in classic recipe in large quantities, although this is a matter of taste, of course.
The groats are put into the minced meat in a semi-cooked state, then the filling turns out to be more juicy and not overcooked. Rice or buckwheat should be put in a ratio of 1: 3 in favor of meat. It is important to knead the resulting mixture of minced meat, cereals, onions and herbs well and beat off, throwing it on top of the surface for several minutes. This will add tenderness to the filling.
REDUCING THE TUBES
In order to properly roll the stuffed cabbage, we advise you to put the filling on the inside of the leaf, covering it with the petiole part. After that, you can tuck the side parts of the sheet and wrap the stuffed cabbage. This method allows you to form neat envelopes, closed on all sides. During the cooking process, the filling will definitely not fall out of them.The size of the envelopes depends on your desire, but small cabbage rolls cook faster and taste juicier. About 3 small cabbage rolls are obtained from a medium cabbage leaf. If you are completely unsure of your ability to neatly roll the cabbage rolls or are doing it for the first time, then the easiest way is to use a cook's thread or fasten the edges with a toothpick, which will definitely prevent your dish from falling apart.
COOKING DIGITS
Prepared envelopes can be boiled, stewed, baked, cooked in a multicooker. The easiest option is to boil them in salted water or broth. To make them very juicy, try stewing cabbage rolls in kefir. You can cook them in a variety of gravies, such as tomato or creamy mushroom.Delicious stuffed cabbage rolls stewed in dry white wine, tomato or pomegranate juice... It turns out delicious if you use frying from your favorite vegetables when cooking. When serving the dish, add several spoons on top of it. If you do not want the cabbage rolls to lose their shape, then before stewing, lightly fry the envelopes in a pan on both sides. In this case, they will definitely not fall apart during cooking due to the resulting crust, which will not only hold the shape together, but also seal the meat juice inside the cabbage roll.
More fragrant dish it will turn out if, when laying in a saucepan, add a couple of tablespoons of sour cream, bay leaves and a pinch of rosemary. We like cabbage rolls, prepared with a dressing of carrots, tomatoes and paprika, fried in vegetable oil.
Cabbage rolls are cooked for about an hour on low heat. It is better to stew in a dish with a very thick bottom. Stew and boil at closed lid... Bake under foil, opening a few minutes until tender, in order to get ruddy hats. If you are cooking cabbage rolls in the oven, then put another dish with water under the dish, this will help keep the dish from drying out.
Observing these simple cooking rules, you will definitely get a juicy and at the same time tender result.
TAPES FOR THE LAZY
If there is neither time nor desire to fiddle with envelopes, then you can prepare a simpler option - "lazy" stuffed cabbage rolls. The main ingredients of this dish are the same - cabbage, onions, herbs, garlic. All this is either finely chopped or passed through a meat grinder. Rice or buckwheat in a semi-prepared form is added to the resulting minced meat, mixed raw eggs, everything is salted, peppery and formed in the form of cutlets or meatballs. Lazy stuffed cabbage you can, like ordinary ones, boil, bake or stew.
RED DIGITS
These are unusual-looking stuffed cabbage rolls from the Thuringian cuisine. They are red in color, due to the fact that the leaves are taken not from white cabbage, but from red.Ingredients:
Red cabbage medium forks - 1 pc.
Chopped minced meat - 1 kg
Wine vinegar - 2 tbsp l.
Sugar - 1 tbsp. l.
Salt, pepper, lavrushka - to taste
Onions - 1 + 1/2 pcs.
Carrots - 1 pc.
Raw eggs - 2 pcs.
White bread - 150 g
Red wine - 150 ml
Meat broth - 200 ml
Garlic - 2 cloves
Vegetable oil - 1 tbsp. l.
Cooking method
Disassemble the cabbage into leaves and boil them in salted water with the addition of vinegar and sugar.
Squeeze the bread soaked in milk, add minced meat, two eggs, half of the chopped onion, fried in vegetable oil.
Salt, pepper, mix everything, beat off the minced meat.
Place on leaves and form cabbage rolls.
Chop carrots, onions and sauté in vegetable oil. Lightly fry the envelopes in the same place.
Pour stuffed cabbage with a mixture of wine and broth, add garlic, bay leaf and simmer over low heat for half an hour.