Recipe for stuffed cabbage rolls without rice. Juices and bottom cabbage rolls: thin preparation

02.02.2024

Cabbage rolls are an ideal choice for meat and vegetables. The grass comes out incredibly juicy, tender, aromatic and very juicy. We will tell you how to cook cabbage rolls.

You will need:

meat - 1 kg;
tomato paste - 90 gr;
rice - 185 gr;
salt for relish;
two cibulini;
cabbage - 2 pumpkins;
Oliya sonyashnikova - 25 ml;
carrots - 2 pcs.;
chalk the pepper for relish.

Preparation steps:

From a cabbage we remove the top unnecessary leaf. The pump itself is lowered into boiling water for 3 hvilini. Cabbage must be soft; if you don’t overcook it, otherwise the leaves will bloom.
Carefully remove the leaves from the boiled fork. It’s not the stench’s fault to break.
We carefully mince the meat: cut it into pieces and put it through a meat grinder along with slices of cleaned ground beef.
Place the cooked rice in a saucepan with water and cook until ready. It’s not Vin’s fault to turn into mush. Add rice and minced meat.
Two carrots are peeled and grated.
We pass it in a bowl and add it to the minced meat.
Add dry ingredients and well-mixed mass.
We straighten the cabbage leaf. Place a tablespoon in the middle of the minced meat.
We burn the sheet into a roll.
When you have enough cabbage rolls, place them on the bottom of the pan, seam side down.
Pour water into a bowl and add tomato paste.
The amount that came out is poured onto the cabbage rolls.
Once the dish is boiled, put it on the stove as low as possible and cook for 40 pieces. Bon appetit!

How to prepare oven with cabbage?

Enrich the taste of the herb with a new ingredient - Chinese cabbage.

What you need to take:

salt - 5 g;
minced meat - 0.7 kg;
two carrots;
spices - 10 g;
a cabbage of Chinese cabbage;
Oil for lubrication;
round rice - 90 gr.

How to make cabbage rolls with minced meat and rice:

We separate Chinese cabbage on a leaf.
Place ten leaves in a non-metal container and place in a microwave oven for heat treatment. Set a timer for 5 minutes.
Boil the rice in a saucepan until cooked.
Add the prepared minced meat to the rice mixture, add salt and pepper.
Sauté the grated carrots in a frying pan until the juices are dry.
The leaves are lightly salted and the meat and rice filling is placed on them.
Bend the leaves into a tube, bringing the edges inwards.
Place greased carrots on the bottom of the pan.
Place cabbage rolls on top.
Fill the grass with water and add a pinch of salt.
Can be extinguished with a closed lid for one year.

Multicooker recipe

Necessary products:

sour cream - 40 gr;
rice - 95 gr;
two carrots;
black pepper until relished;
minced pork - 0.7 kg;
one bay leaf;
tsibulya - 2 pcs.;
cabbage - 1 piece;
tomato sauce - 40 gr;
salt for relish.

Cooking cabbage rolls in a multicooker:

Drain and peel the old cabbage leaves and place them in a saucepan and cook 15 pieces of cabbage.
Carefully sort out the loose cabbage and fold the leaves.
We have minced meat ready. It’s too late to grate the cibulin, add minced meat and mix.
There's salt in there, soggy rice and chalked pepper.
We start with a uniform mass of leaves, then burn them in the form of envelopes.
We lost one cibulin and two carrots. Otherwise, remove the skins and use a grater for details.
In a multi-cooker, use dormouse oil and sauté the vegetables on the “Frying” program until golden brown. Turn on the frying mode.
We put in another ball of cabbage rolls,
Stir together tomato sauce, 200 ml of water and sour cream.
We pour it into the bowl of the multicooker. Stir in the salt and add bay leaf.
Strava is preparing for the “Gasinnya” program for 90 minutes.

Ice cabbage rolls

For such cabbage rolls, you don’t need to sort out the leaves and then burn them, just shred the cabbage. It’s really easy that way.

Recipe warehouse:

carrots - 1 pc.;
tomato juice - 200 gr;
pork - 0.7 kg;
third cabbage fork;
tsibulya - 1 pc.;
sour cream - 100 gr;
rice - 0.1 kg;
black pepper until relished;
egg - 2 pcs.;
salt.

Pokrokov's instructions:

We chop the pork into shreds, put it in a meat grinder and mince it.
Finely chop the cabbage and wrap it in a pot for 20 pieces.
Detail the tsibul with carrots.
Cook the rice groats in a saucepan.
Add the eggs to the cooked meat and add the dry ingredients.
Mix the selected vegetables and cooked rice. Add the masa to the minced meat. Let's put it in the refrigerator for the next day.
We shape the cabbage rolls into cutlets and place them on a sheet or a special form.
Pour tomato juice over the cabbage rolls and place in the oven for 30 minutes. Temperature – 180 degrees.
Mix any tomato juice with sour cream. Pour the sauce over what is being prepared.
Raise the oven temperature to 200 degrees and bake for another day.

From frozen beverage to prepared product

If you plan to prepare the herb several days in advance, prepare frozen cabbage rolls. The stench can be easily tolerated when stored in the refrigerator and does not lose its taste.

What do we need:

tsibulya - 100 g;
tomatoes - 0.4 kg;
Sonyashnikova oliya - 50 ml;
carrots - 0.15 kg;
12 types of prepared stuffed cabbage rolls;
salt for relish;
tomato sauce - 30 g;
water - 0.4 l;
one bay leaf;
pepper - 10 gr.

Preparation option:

You can either prepare it yourself later and freeze it, or buy it in a store.
Remove them a year before cooking from the freezer and place them on the bottom of a saucepan.
Now the savory sauce is ready.
We take the carrot skin and cibulin. We trim the vegetables with a knife and grate them.
Let's coat them with dormouse oil 4 hvilini.
Scald the tomatoes with dill, remove the thin skin.
The pulp is processed in a blender.
The resulting puree is transferred to the frying pan before the cibulette and carrots.
Add salt, add bay leaf and pepper.
Pour the aromatic sauce into the cabbage rolls into a saucepan and add water.

You will need:

long rice - 0.2 kg;
carrot - 1 pc.;
cabbage - 1 pc.;
Oliya - 40 ml;
minced chicken - 0.6 kg;
tsibulya - 1 pc.;
salt - for relish.

How to prepare cabbage rolls with minced meat:

Remove healthy leaves from cabbage and boil them in dill for 3 minutes.
Let's pass the detailed carrots and vegetables.
Cook the cooked rice until it is ready.
Add minced meat, salt, rice, greased vegetables, mix.
Place a pile of filling in the center of the cabbage pocket and wrap it in an envelope.
Place all the envelopes in the pan.
The cabbage rolls can simply be filled with water, or you can prepare the sauce with tomato paste and carrots with zibule, as in the previous recipe.
I extinguish 40 hvilins in the middle of the fire.
Serve lasaschi with sour cream. Bon appetit!

If you cook the cabbage rolls first, you can make it, which is even more difficult. Often the cabbage rolls fall apart, the filling boils over, and the dish looks unpresentable. In order to make the cooking process easier and avoid such mishaps, we have put together basic rules for you that will help you prepare fresh, tasty cabbage rolls without any problems.

Selecting and preparing cabbage leaves

At the preparatory stage, the most important thing is to make the right choice of cabbage. As we choose, we must first increase our respect for our strength. The very thick video can be easily separated into leaves. It’s a good idea to roast young cabbage for cabbage rolls, so that the leaves in the dish will be as juicy and tender as possible. The younger the cabbage, the softer the cabbage rolls will come out. Leaves should be cut with a sharp knife and first boiled in boiling salted water.

During the season, young cabbage can be prepared from old cabbage, but then you need to take a small one and cook it later for about 10 cabbages. Just after this, cut the leaves from the pumpkin. You can also use a sharp knife to pierce the cabbage, place the spade upside down in a large saucepan, pour in dill and cook, periodically removing the leaves, which come out as spaghetti during the cooking process. Whether the veins are coarse or the thickness of the fibers becomes sticky.

Once the leaves are soft, you can beat all parts of the leaf with a meat hammer or a rocking chair, but then you need to stitch them so that the leaves don’t tear. You can get the pulp by putting the purchased cabbage in a bag and putting it in the freezer. After defrosting at room temperature, the leaves will become richly soft.

Properly prepared leaves become transparent, the filling is visible through it, but the whole thing stinks.

Stuffing for cabbage rolls

There is a wide variety of fillings - from vegetarian to exotic, but also classic fillings - minced pork and veal, taken in a 1:1 proportion, and cereals, for example, rice or buckwheat. Add vegetables and herbs to the minced meat. The more of them there are, the more juicy the cabbage rolls appear. You can add sour cream and grated cheese to add a piquant and unique taste to the cabbage rolls.

You can cook the minced meat over the minced meat, and chop it with a gostry knife.
If you twist the meat, it is better to work correctly, otherwise the filling will be boiled and soft in the finished product. For relish, you can add tsibul, chasnik and greens, or leave them out in the classic recipe for great quantity, if you want the right relish, understandably.

Place the cereal next to the minced meat when it is ready, so the filling comes out juicy and not overcooked. Rice and buckwheat should be placed in a ratio of 1:3 on the crust of the meat. It is important to carefully hang and beat the mixture that came out of the minced meat, cereals, broccoli and greens, throwing a few strands of quills to the animal on the surface. This is to give tenderness to the beginning.

Let's turn the cabbage rolls

In order to properly burn the cabbage roll, you need to put the filling on the inner side of the cabbage roll, covering it with the petiole part. After this, you can turn the side parts of the sheet and wrap the cabbage roll. This method allows you to form neat envelopes by closing the sides. The filling process definitely doesn’t come out of them during the cooking process.

The size of the envelopes should be placed in front of your baggage, and the small size cabbage rolls will be cooked to the taste of the juice. The middle cabbage leaf yields approximately 3 small cabbage rolls. If you can’t help but carefully burn the cabbage roll in your own mind, or do it first, then the easiest way is to quickly thread it with cook’s thread or seal the edges with a toothpick, which will definitely prevent your cabbage from falling apart.

Cooked cabbage rolls

Prepared envelopes can be boiled, stewed, baked, or cooked in a multicooker. The simplest option is to cook them in salted water or broth. To make the stench even more juicy, try extinguishing cabbage rolls in kefir. You can cook them in various sauces, for example, tomato or vershko-mushroom.

Stuffed cabbage rolls stewed in dry white wine, tomato or pomegranate juice turn out delicious. It’s delicious to come out as if you were vikorist when preparing a lubricant from your favorite vegetables. When serving the herb, add a few spoons to the animal. If you don’t want the cabbage rolls to lose their shape, lightly coat the envelopes on both sides in a frying pan before cooking. This type of stench will definitely not fall apart when cooked through the crust, which is used not only to hold the shape together, but also to seal the meat in the middle of the cabbage roll.

The herb will become more aromatic if you add a couple of tablespoons of sour cream, bay leaf and a sprinkle of rosemary when placing it in a saucepan. We like cabbage rolls that are prepared with a dressing of carrots, tomatoes and sweet peppers, brushed with olive oil.

Cook the cabbage rolls for a short time over low heat. It is easier to extinguish in a form with a thicker bottom. Simmer and cook with the crust closed. Bake under foil, lifting a few quills until ready, to remove the blush caps. If you cook cabbage rolls in the oven, then place another form with water under the form with the herbs, this will help protect the herbs from drying out.

By following these simple cooking rules, you will definitely get rid of the juices and the bottom result.

Cabbage rolls for the lazy

Since you don’t have the time or the trouble to tinker with envelopes, you can prepare a simpler option - “ice” cabbage rolls. The main ingredients of this herb are cabbage, cybula, greens, chasnik. Everything is either finely chopped or passed through a meat grinder. For the minced meat, add rice or buckwheat in a ready-made form, add raw eggs, add salt, pepper and form into cutlets or meatballs. Ice cabbage rolls can be boiled, baked or extinguished, just like the original ones.

Cabbage rolls without rice, pokrokovo

A lot of products are washed out, and even the skin of the gentleman comes from a lot of meat or cabbage leaves, obviously.

Pork recipe with photos for preparing cabbage rolls without rice

For savory cabbage rolls without rice, you need to choose pork or cowhide. It’s better if it’s a piece of sirloin, but you can choose some piece of meat that will soften the meat.

We cut the meat in small slaughterhouses. Sprinkle the skin with salt and pepper for relish, then lightly beat it with a hammer on one side.

Clean and grate a splint of carrots and brush lightly on olive oil.

Clean and prepare the tsibul, which is also lightly coated with syphonic oil.

We shake and steam the head of cabbage and add creamy leaves. There is a noticeable increase (as for standard cabbage rolls).

Place the meat on a cabbage leaf and add a teaspoon of carrots and greased zucchini.

Sunbathe as before and place in a saucepan, the bottom of which is covered with cabbage leaves.

For a 5-liter pan of cabbage rolls, take a bottle of sour cream and 4 tablespoons of tomato paste, mix in a bowl and pour in 1.5 liters of dill. Add salt for relish and 100 g of butter or top margarine.

Pour the cabbage rolls in a saucepan with tomato-sour cream sauce and put on fire. After boiling the cabbage rolls, use low heat and cook them for a short time.

The prepared cabbage rolls without rice are very tasty and have a golden appearance when cut, so they are perfect for the Christmas table. Serve this herb best with sour cream.

Classic cabbage rolls with meat and rice - a lot of people love them. Eating juiced minced meat, soft cabbage leaves and rich tomato-sour cream sauce is incredibly tasty and satisfying! However, when preparing this popular herb, there are several steps that need to be taken into account to achieve the ideal result. This includes boiled cabbage, properly prepared filling, and molding of cabbage rolls. Our step-by-step instructions cover all stages in detail.

The most labor-intensive process in the cabbage rolls recipe is preparing the cabbage. It is necessary to carefully strengthen the leaves from the pump so as not to tear them or damage them. It can be produced in a variety of ways (by freezing, in a microwave oven, under running water, etc.). But today it is done quickly using the traditional method.

Ingredients:

minced meat (pork + cowhide) – 0.5 kg;
cabbage – 1 large;
rice - ½ bottle;
carrots – 1 small;
cibulina - 1 large or 2 small;
clock – 1-2 teeth;
tomatoes – 2-3 pcs.;
fresh herbs (crisp parsley) – 3-4 spoons;
Oliya - 40-50 ml;
salt, pepper - for relish.

For the sauce:

tomato paste – 2 tbsp. spoons;
sour cream – 4 tbsp. spoons;
water – about 400 ml;
salt - for relish.

Cabbage rolls recipe with photos in homemade minds

We remove the top damaged leaves from the cabbage. Next, carefully make deep cuts with a knife in order to strengthen the base of the leaf from the pump. We select a large saucepan (ideally the cabbage should be placed inside) filled with water. We place the pumpkin on the bottom or a fork, immerse it in salted water that has boiled.
Little by little, the cabbage leaves begin to soften as they roll (carefully use a fork to help).
When 3-5 leaves appear in the pan, remove it from the pan. Leaves that have been soaked are boiled for 1-2 minutes (until soft and elastic), then removed with a slotted spoon. Next, we place the pot in the pan again, checking for separated leaves, etc. We repeat the procedure until all types of sheets are finished.
Stuffing for cabbage rolls
While the cabbage leaves are drying, we prepare the meat filling for the cabbage rolls. We fry the frying pan with olive oil, grease the chopped cibul until soft.
Next, we’ll add carrots to Tsibula. Stirring, we sauté everything at once for about 3 minutes.
Add carrot-cybul mixture to the minced meat, press through a press. Additionally add chopped greens.
The rice is boiled until cooked and then reduced to meat mass. For juiciness, add tomato pulp to the storage filling. For this tomato, rub a couple of vines over the dill, then rinse with cold water and remove the steamed skin. The pulp is trimmed with a knife or pureed using a blender.
Salt, pepper and stock fillings, carefully mixed.
How to cook cabbage rolls with meat and rice
Form cabbage rolls. Take a cabbage leaf and remove the hard part (cut) with a knife. Add a portion of meat mass (approximately 2-3 tablespoons). Cover the filling with the bottom edge of the cabbage leaf.
Then we push the side of the meat until the minced meat is cooked and the top edge is browned. The closed envelope can be removed from the outside. From the quantity of products specified in the recipe, you will get approximately 9-10 cabbage rolls.
In a saucepan or deep frying pan, fry the olive oil. We will lubricate our products from both sides.
Mix sour cream and tomato paste, dilute with water, lightly salt. Pour the prepared sauce over the cabbage rolls. The country is obliged to cover the food in full (water is supplied for consumption). Cover the pan with a lid.
Stir-fry cabbage rolls with meat and rice 30-40 khvilins on a low heat. Ready-to-eat vegetables are served with sauce and additional greens.