How to cook cabbage rolls. The secrets of cooking cabbage

To prepare tender, juicy and flavorful stuffed cabbage, its taste is able to bring to mind the household and guests? There is nothing easier! Share the secrets of their preparation.

2015-11-26 13:56:41 47

cabbagestuffed cabbagecabbage rollscabbage leavesafter sheetfinely chopped

preparing the filling

Let's start with the stuffing. It is best to cook by yourself instead of buying already prepared in the store. The amount of meat required for its preparation is exactly 1 kg. It can be as pork in its purest form, and its mixture with beef in a 1:1 ratio. Great cabbage rolls are obtained by the combination of the pork with chicken or Turkey meat. The next component of the filling – Fig. It will need 1 Cup. Before cooking rice be sure to rinse in cold water. Washing is performed until, until the water runs clear. This usually requires to do 5-6 washes. Gulf rice two cups of water and adding 1/2 teaspoon of salt, put on fire. After boiling, the fire should be reduced to the minimum and cook the rice for 10 minutes. The lid of the pot cannot be opened! After this time a pot of rice, remove from fire. Do not be confused by the fact that the pan still has water — rice will certainly soak up, becoming tender and crumbly. To help the rice to absorb the liquid, the pan is preferably wrapped with a towel or blanket and leave on for 15-20 minutes. Before the wrap can add to the rice a small amount (70-80 g) of butter. Now vegetable components. 2 carrots cleaned and RUB on a small grater. 3 medium onions freed from the husk and finely chop. Heating on the fire a frying pan with vegetable oil, onion and carrot fry in it until they attain a Golden color. 5 slightly incised and tomatoes for a few seconds dipped in boiling water, allowing no extra effort to remove them from the peel.It remains only to cut them in small pieces. A list of vegetable ingredients, you can replenish 1-2 finely chopped cloves of garlic. It seems everything. Ground beef, rice and vegetables should mince or chop in a blender, then join, add 2-3 tablespoons of sauce and mix thoroughly. Filling for stuffed cabbage is ready.

Prepare cabbage leaves

Cabbage will need about 3 kg. It can be one big head or two smaller. Removing the top layer of damaged leaves, long and thin knife is necessary to make deep incisions along the legs to the leaves separated from the head along its entire length. Left to stick into the end of stumps knife or fork, place cabbage in large pot of boiling salted water and, periodically turning the head of cabbage with a fork or knife, to wait. After a few minutes the cabbage leaves will begin to separate from the head, first the top, then those that are deeper. You can help them in this work, if you tease them a second fork. The separated sheets after 2-3 minutes provarivanija to be removed from the pots and gently put on a plate.The result of this work will be the bare cobs into the pan and slide the cabbage leaves on a plate. After the sheets have cooled, they can be given additional softness, carefully cut off with a knife of their hard veins. If you have chosen cabbage – early varieties, it leaves quite a bit to beat off a kitchen hammer.

Final part

Sauce for stuffed cabbage prepared with 1/2 Cup tomato sauce, 1 Cup of sour cream and 50 g butter. They need to combine, add salt to taste, pepper, Bay leaf and other spices, then stir and dilute to the desired volume of the broth in which cooked cabbage leaves. The procedure of formation of cabbage by wrapping a stuffing in a cabbage leaf only at first glance seems complicated. Actually, rather quickly, after 2-3 cabbage is ready, you will have the skills of their formation. The most common and, in our opinion, the best way to wrap stuffed cabbage is that cabbage leaf stuffed with rolled up roll, after which the sheet edge is wrapped inside the cabbage roll. These cabbage rolls perfectly keep their shape and are almost never apart. In a large pot with thick walls you should pour a small amount of cooked sauce, then spread the bottom with cabbage leaves. This is necessary to avoid burning, as the bottom of the dish and the bottom layer of stuffed cabbage. After putting in the pan the first layer of cabbage, pour sauce, then spread the second layer, followed by third and so on. The top layer of stuffed cabbage is served with cabbage leaves and pour the sauce. All the cabbage must be covered with a layer of sauce. Next, a pot of stuffed cabbage is put on the fire, bring the sauce to a boil, and then simmered stew for 1-2 hours. The cooking time depends on the amount of preparing meals. If using the oven, it should be warmed up to 250-2700 With, put the pan with the cabbage rolls and waiting for a simmer sauce, braise the cabbage rolls at a temperature of 1800 C for 2-3 hours. Left submit rotigotine cabbage rolls to the table, watering them with sour cream or sprinkled with finely chopped greens. Bon appétit!

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