Cabbage rolls are a quick invention, it is not surprising that there are so many variations of this dish. Twisted cabbage leaves are filled with all kinds of fillings, both meat and lean. Stew, fry, steam, boil in various sauces, served with sour cream and fresh herbs. Despite the rich variety of options and the breadth of possibilities, the main association with the word cabbage rolls is a recipe with rice and minced meat. This simple and satisfying hot can be prepared by combining the ingredients and using different household appliances, depending on what you have in the kitchen.

Stuffed cabbage with minced meat and rice - a step by step recipe

The classic combination of rice, minced meat and fresh crispy cabbage leaf, from the aroma of which, gourmet salivates, and a serious appetite is played out for a less sophisticated eater.

It will require products:

  • 1 small head of fresh young cabbage;
  • 400 grams of ground beef;
  • 500 grams of minced pork;
  • 1 medium onion;
  • 1 medium carrot;
  • 1 chicken egg;
  • 100-120 grams of round grain rice;
  • a pinch of ground black pepper;
  • 1.5 teaspoons of coriander powder;
  • a pinch of paprika;
  • 40-50 grams of frying margarine;
  • 3-4 tablespoons of tomato paste;
  • a bunch of parsley;
  • sea ​​salt to taste.

Recipe step by step:

  1. Pour rice into the bowl and rinse well until the water becomes clear. Boil in salted water until half cooked for about 10 minutes. Fold onto a fine mesh sieve and rinse with cold water;
  2. Peel the onion and carrots. Chop the onion, rub the carrots on a medium grater. Fry vegetables in a pan with a little creamy margarine. Cool;
  3. In a bowl, mix both types of minced meat, pour 4 tablespoons of water for juiciness, pour out washed rice, add washed and finely chopped parsley.Stirring, put vegetable frying, spices (pepper, coriander, paprika), a pinch of salt (gram 15) and a beaten chicken egg;
  4. Boil water in a wide and deep saucepan. Gently cut a core out of a head with a sharp knife - a stump, about 2/3. Chop cabbage forks from the inside with a long fork and lower in boiling water. Gradually, the leaves begin to separate, help them with a tablespoon or tongs. Remove from the pan the rest of the whole head of cabbage, cover the leaves with a lid and steam for a minute, remove from boiling water and put on a plate. Repeat the whole procedure with the rest of the fork, until you get the number of wrapping leaves you need;
  5. Start wrapping the minced meat with the largest leaves. Spread a portion of minced meat on the edge at the base and wrap it with an envelope, and so on, until the filling is over;
  6. Put the cabbage envelopes in the pan, the largest on the bottom. Dilute 3-4 tablespoons of tomato paste with boiling water and fill in the cabbage rolls so that they cover completely. Put on a small fire and cook for about 40 minutes;
  7. Serve with sour cream. Bon Appetit.

Minced chicken

Cooking with chicken has several significant advantages. It cooks quickly and contains little fat, hence fewer calories.

You will need:

  • 0.8-0.9 kg of chicken;
  • 1 cup boiled rice;
  • 1 small dense cabbage forks (about 2 kg);
  • 2 onions;
  • 1 large clove of garlic;
  • 1 large bell pepper;
  • 100 grams of tomato sauce;
  • 2-3 tablespoons of olive oil;
  • 1 tablespoon of honey;
  • a pinch of seasoning Sunflower hops;
  • 1 cup sour cream;
  • salt to taste.

Cooking:

  1. Wash the chicken fillet, removing the skin, pat the moisture with a paper towel;
  2. Bulbs to peel. Remove the peduncle with seeds from the bell pepper, rinse. Remove the hard shell from the garlic clove;
  3. Pour a glass of water into a cauldron, put the cabbage forks with the cobs down and boil, as if by steam, until the leaves begin to separate;
  4. Chicken fillet, onions, peppers and garlic mince. Add rice to the minced meat, a pinch of salt and mix;
  5. To undress a cabbage head, cutting at the base, without violating the integrity of the leaves. Cut off the rough central part of the “clothes” with a knife;
  6. Prepare the sauce by mixing sour cream, tomato sauce, honey, oil, seasoning, a pinch of salt. Dilute it with water (about 0.5 liters);
  7. Spread the minced meat on the processed cabbage leaves and fold the cabbage rolls, put in a cauldron. Stew cabbage rolls with minced chicken and rice in a sauce over low heat until cooked for about half an hour.

Read also: stuffed cabbage with meat and rice

Recipe for stuffed cabbage in the oven

Ingredients:

  • 1 fork of white cabbage;
  • 0.3 kg of minced pork;
  • 0.6 kg of minced chicken;
  • 1 cup boiled rice;
  • 3 medium carrots;
  • 2 onions;
  • 2 tablespoons of tomato paste;
  • 3-4 medium ripe tomatoes;
  • spices to taste;
  • 50-70 grams of creamy margarine;
  • salt to taste.

Cooking:

  1. Head of cabbage to clear of the top weathered leaves. Use a sharp knife to cut out the thickest stiff part of the stump. Put the cabbage in the microwave, set the maximum power (about 100 degrees) for 10 minutes. Carefully remove (hot) and disassemble on separate sheets. Trim the central part of the leaves or cut large leaves in half, removing the hard part. Fold on a plate and send for another 5 minutes in the microwave;
  2. Peel vegetables. Chop the onions finely, grate the carrots on a grater and sauté in butter. Remove the stalks from the tomatoes, cut them into cubes and send to the pan to other vegetables, salt. After a while, put 2 tablespoons of tomato paste, add boiling water. Cook a couple of minutes;
  3. Combine pork and minced meat, rice in a bowl, season with your favorite spices, salt and mix;
  4. Make cabbage rolls by wrapping portions of minced meat in prepared cabbage leaves;
  5. Put stuffed cabbage in a deep baking dish and season with a gravy of vegetables and tomato paste. Put in the oven and bake for about 1.5 hours.

With minced meat and rice in a slow cooker

A tasty, dietary, healthy and very nutritious dish, it is easy to cook with the help of a slow cooker.

Essential Ingredients:

  • 0.6 kg of minced meat from turkey fillet;
  • 1 small onion;
  • a bunch of green dill;
  • 3 quail eggs;
  • 0.5 cups of boiled rice;
  • 1-2 teeth of garlic;
  • a pinch of black pepper powder;
  • salt to taste;
  • cabbage leaves (7-10 pcs.).

Progress:

  1. Peel the onion and garlic. Rinse dill, select and remove flaccid and yellow twigs. Grind everything in a blender;
  2. Add boiled rice to the minced meat from the turkey fillet, beat in the eggs and the aromatic contents of the blender bowl. Season with black pepper and salt to taste. Stir vigorously until smooth;
  3. Scale cabbage leaves with boiling water or steamer in advance, then they will not break on the folds. Cut off the toughest spots;
  4. Spread the minced meat on a sheet with a tablespoon and wrap tightly in an envelope. Place cabbage bundles in a steaming container;
  5. Pour 2 cups of hot water into the multicooker, install the container with cabbage rolls in the appliance. Close the lid and select in “Steaming” and set for 15 minutes. Bon Appetit.

A simple step-by-step recipe in a saucepan

Even the simplest recipe for cabbage rolls will require some patience and skill, but the result will not be long in coming.

This will require the following products:

  • 500-600 grams of low-fat pork minced meat;
  • 150 grams of boiled rice;
  • 3-5 onions;
  • 30-40 milliliters of vegetable oil;
  • 1 carrot;
  • 5-8 branches of basil;
  • 1/2 cup sour cream;
  • 4-5 leaves of laurel;
  • 50 grams of butter;
  • 1 fork of white cabbage;
  • 50 grams of tomato paste;
  • salt and spices to taste.

Cooking:

  1. Tear off all the spoiled upper leaves from the head. Dip it in a deep container and pour cool boiling water;
  2. Prepare the filling for stuffed cabbage. Stir the minced meat, boiled rice, finely chopped, passaged in butter, onion, salt and favorite spices in a bowl. Add chopped basil sprigs;
  3. Separate the leaves from the head, cut the central dense vein and uneven edges, roll with a rolling pin for softness;
  4. Spread the filling on the edge of the cabbage plate and wrap in stuffed cabbage;
  5. Fry the cabbage rolls on each side for 5-7 minutes in a frying pan in heated vegetable oil. Fold the fried cabbage spins into a pan with a thick bottom and walls, fill with water and set to simmer over low heat under a lid for an hour and a quarter;
  6. Chop the remaining onion, rub the carrots on a coarse grater and let them in the pan after frying the cabbage rolls, put the tomato paste, salt;
  7. Tomato-vegetable frying, transfer to a pan, dip the leaves of laurel in boiling water and then heat for another 10-15 minutes. Serve hot to the table with fresh sour cream.

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