Today we will talk about cabbage rolls with minced meat and rice - a recipe that has already become a classic in our kitchens. I suggest cooking cabbage rolls in the oven in a simple but very tasty tomato sauce. In addition, I will tell you a very quick and easy way to soften cabbage leaves - this can be done in the microwave.
When you choose cabbage for cabbage rolls, it is better to take small heads of cabbage, 700-800 grams each, their leaves are smaller and are just suitable for wrapping minced meat. If you have a large head of cabbage, you can cut each leaf into two parts: you need to cut along the dense “vein” of the leaf, cutting it out.
For me, the most expensive part of cooking cabbage rolls in the oven is softening the leaves. Previously, I always did this in boiling water in a large saucepan, which seemed quite inconvenient to me: you need to find a large enough saucepan, when you separate the leaves from the cabbage, water drips off, which burns your fingers, a puddle forms on the work surface, etc.
As you probably understand, with all my love for cabbage rolls, I made them quite rarely. But recently I tried a great way to soften cabbage leaves - in the microwave. This method is much more convenient and I highly recommend it to everyone.
In the text of the recipe, just in case, there are two options: both with and without a microwave.
Total cooking time – 1 hour 25 minutes
Active cooking time – 0 hours 35 minutes
Cost - very economical
Calorie content per 100 g - 95 kcal
Number of servings – 6 servings
Ingredients:
White cabbage- 1.5 kg (two small heads of cabbage are better than one large one)
Rice - 1 tbsp. (200 ml)
Onions - 2 pcs. (medium size)
Vegetable oil- 2 tbsp.
Salt - to taste
Black pepper - to taste
Dill - 2 tsp. (dried, fresh can also be used)
Minced meat - 500 g (beef and pork)
Carrots - 2 pcs. (medium size)
Oregano - 1 tsp. (dried)
Tomatoes in their own juice— 500 g
Garlic - 2 teeth.
Sour cream - to taste (for serving)
Preparation:
First of all, let's separate the leaves from the head of cabbage. If you remove them just like that, they will tear and break, so the head of cabbage needs to be softened a little first. To make the leaves separate better, we make cuts around the stalk with a wide knife (as if cutting it out).
First option: put the entire head of cabbage in the microwave, stalk side up, and turn it on at full power for 6-8 minutes (6 for a head of cabbage weighing 700 grams).
All microwaves have different power levels, so if you are using this method for the first time, check the cabbage after 6 minutes of heating. If the leaves have become soft and easily come away from the stalk without breaking, the cabbage can be removed. In the microwave, cabbage is “cooked” by heating the liquid contained inside it.
If you overcook cabbage in the microwave, the edges of the leaves will begin to dry out a little. Separate all large leaves from the head of cabbage; the inner ones can be left for soup or stewing.
These are the little heads of cabbage that remain; these leaves are no longer convenient for wrapping the filling in cabbage rolls. Place the leaves in a stack on a plate and place them in the microwave again for 3-4 minutes. After this, the leaves are ready for wrapping the filling.
Second option: Bring water to a boil in a large saucepan and cook the cabbage for about 6-8 minutes. If part of the cabbage does not fit into the water, turn the cabbage over after 3 minutes of cooking.
Carefully remove the cabbage from the pan (it is convenient to do this with a slotted spoon) and transfer to a cutting board. You can place a folded kitchen towel under the board to catch any water dripping from the cabbage. When the head of cabbage has cooled a little, separate the leaves, trimming a little at the stalk if necessary.
Place individual leaves in the same pan with water for another 5 minutes. Now the cabbage leaves are ready for wrapping the filling in cabbage rolls.
While the cabbage is cooking, you need to let the rice cook. For a glass of rice you will need a little less than two glasses of water (to be precise, I pour 1 and 3/4 glasses), so the rice will turn out slightly undercooked and will be completely cooked when baking the cabbage rolls. Pour water over the rice, add a little salt and place on high heat. As soon as the rice boils, reduce the heat to low and cook until the water is absorbed.
Next you need to fry the onions to fill the cabbage rolls. Finely chop both onions, we will need one for the filling, one for the sauce. Heat a tablespoon of oil and fry one onion over medium heat until translucent. You need to add a little salt and pepper to the onion and add dried dill. Place the fried onion in a large bowl with the rest of the filling ingredients.
Place minced meat, boiled rice and fried onions in a bowl.
Mix well until completely homogeneous.
Then we set the sauce to prepare. Fry the remaining onions in vegetable oil over medium heat. Add chopped garlic to the onion.
Then add grated carrots and oregano.
Step-by-step recipes for preparing delicious cabbage rolls in the oven with meat, vegetables and mushrooms
2018-03-24 Natalia DanchishakGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
10 gr.
14 gr.
Carbohydrates
15 gr.230 kcal.
Option 1. Classic recipe for cabbage rolls in the oven
Classic cabbage rolls can be prepared not only on the stove, but also baked in the oven.
Ingredients
- stack rice cereal;
- freshly ground pepper - 3 g;
- pork - 800 g;
- spices;
- 150 g onion;
- four laurel leaves;
- one carrot;
- sour cream - half a cup;
- tomato sauce - 75 g.
Step-by-step recipe for cabbage rolls in the oven
Boil the rice cereal until tender. It's better to do this in a slow cooker. This way it won’t burn and it will turn out crumbly.
Rinse the pork, pat dry with napkins and cut into small pieces. Grind the meat in a meat grinder.
Finely chop the peeled onion. Coarsely grate the carrots. Sauté the vegetables, stirring constantly, until lightly browned.
Combine the minced meat with boiled rice and add about half of the fried vegetables. Mix thoroughly, seasoning with pepper, herbs and salt.
Boil the head of cabbage for ten minutes in a wide saucepan. Disassemble the forks into leaves. Cut off thick veins. Wrap a small portion of the filling in cabbage leaves.
Add tomato sauce and sour cream to the remaining vegetables. Pour in some water and bring to a boil. Place the cabbage rolls in a casserole and pour in the vegetable sauce. If it is not enough, add drinking water. Lightly add salt and place in the oven. Cook for two hours at 180 C.
Lightly beat the thick veins of the cabbage leaf with a kitchen hammer.
Option 2. Quick recipe for cabbage rolls in the oven
For those who do not have the desire or opportunity to spend a lot of time in the kitchen, there is a recipe for lazy cabbage rolls in the oven.
Ingredients
- 700 g minced meat;
- a bunch of fresh dill;
- one chicken egg;
- 100 g flour;
- bulb;
- cabbage - head of cabbage;
- two cloves of garlic;
- 75 g carrots;
- 120 g rice;
- five peas of black pepper;
- 30 ml vegetable oil;
- bay leaf - two pcs.;
- tomato paste - 50 g.
How to quickly cook cabbage rolls in the oven
Boil the washed cereal until half cooked. Finely chop the onion. Grate the carrots. Sauté vegetables until golden brown.
Chop the cabbage into thin strips. Place in a bowl, lightly salt and knead.
Combine the minced meat with boiled rice, fried vegetables and cabbage. Season with spices and beat in the egg. Stir well. Form small cabbage rolls in the shape of cutlets from this mass. Bread each cabbage roll in flour and place in a deep dish.
Dilute the tomato paste with boiling water, add salt and a pinch of sugar. Pour tomato sauce over the cabbage rolls, add peppercorns and squeeze out the garlic cloves. Cover with a lid and bake at 180 C for 35 minutes.
Be sure to bread the lazy cabbage rolls in flour to prevent them from falling apart during the cooking process.
Option 3. Oven cabbage rolls with bacon and potatoes
Stuffed cabbage rolls with potatoes in the oven can be served as a separate dish with sauce, or as a side dish for fish.
Ingredients
- four potatoes;
- two sprigs of dill and parsley;
- forks of Chinese cabbage;
- a pack of smoked bacon;
- drain butter - 40 g;
- Russian cheese - 50 g;
- one egg.
Sauce:
- 3 g sumac;
- 50 g each of natural yogurt and sour cream;
- cilantro - two sprigs;
- 4 g lemon zest;
- 5 ml olive oil;
- 5 ml lemon juice;
- garlic - clove.
How to cook
Wash the potato tubers and boil, without peeling, until tender. Drain the broth, cool the vegetable, peel and grate coarsely. Grind the cheese and combine with potatoes. Add finely chopped herbs and an egg here. Pepper and salt. Stir carefully.
Pour boiling water over the Chinese cabbage leaves and leave for five minutes, then rinse them with cold water. Form the cabbage rolls. Wrap each with a thin slice of bacon.
Line a deep dish with foil and place the cabbage rolls in it. Place a piece of butter on each one. Place on the middle rack of the oven. Bake for half an hour at 200 C.
Combine sour cream with lemon zest and juice, butter, chopped cilantro and garlic. Add sumac and yogurt. Pepper, salt and mix. Keep in the cold for half an hour. Serve the cabbage rolls with the sauce.
You can use mashed potatoes for the filling. This version of cabbage rolls is suitable for those who adhere to the principles of vegetarianism.
Option 4. Stuffed cabbage rolls in the oven with mushrooms
A dietary version of the dish in which meat is replaced with mushrooms. These cabbage rolls can be prepared during the fasting period if the sour cream is replaced with lean mayonnaise.
Ingredients
- dried porcini mushrooms - one cup;
- Bay leaf;
- one carrot;
- ground black pepper;
- onion - two heads;
- tomato paste - 75 g;
- round rice - one cup;
- sour cream - 200 g;
- cabbage - head.
Step by step recipe
In the evening, wash the mushrooms and pour boiling water over them. In the morning, transfer the mushrooms to a saucepan and cook over moderate heat until tender. Place on a sieve, cool and chop finely.
Boil the rice cereal until tender, following the instructions on the package. Place in a colander and cool.
We clean and wash the carrots. Large three of her. Peel the onion and chop into thin quarter rings. Place the vegetables in a frying pan with heated oil and sauté until soft.
Combine rice with half the fried vegetables and mushrooms. Mix. Add tomato paste and sour cream to the remaining frying. Pour in a little boiled water and bring to a boil over low heat, stirring constantly. Remove from the stove.
Steam the cabbage in boiling water and separate it into leaves. Put a little filling on each and roll it up into an envelope shape. Place in a wide casserole. Place vegetable sauce on top and pour boiling water so that it covers the cabbage rolls completely. Salt to taste and add bay leaf. Cook in the oven for forty minutes at 180 degrees.
You can add any herbs and spices to the sauce to your taste. You can freeze cabbage rolls for future use by freezing them in the freezer.
Option 5. Oven-style cabbage rolls
Original recipe for cabbage rolls in the oven. Chestnuts, hunting sausages and partridge meat are used as filling. Stuffed cabbage rolls stewed in wine in the oven turn out incredibly tender and tasty.
Ingredients
- medium head of cabbage;
- a pinch of nutmeg;
- 200 g chestnuts;
- 250 ml chicken broth;
- 200 g hunting sausages;
- 250 ml dry white wine;
- 200 g partridge fillet.
How to cook
Remove the top leaves from the cabbage. Cut out the stalk and place the head of cabbage in a pan of boiling water. Cook for ten minutes. Then take it out and cool. Disassemble the forks into leaves. Cut off the petioles or lightly beat them with a hammer.
Wash the partridge fillet, place in a saucepan and cook for 15 minutes. Be sure to skim off the foam. Wash raw chestnuts and boil until tender. Cool and peel. Free the hunting sausages from the film and cut into circles. Cool the partridge fillet.
Grind hunting sausages, chestnuts and partridge fillets through a meat grinder. Pepper the minced meat, season with nutmeg and salt. Mix well.
Place some of the filling on a cabbage leaf and wrap it like an envelope. Place the cabbage rolls in the roasting pan. Pour in broth and wine. Close the lid and place in the oven for three hours. Cook at 150 degrees.
You can replace hunting sausages with any other sausages. Before baking, you can lightly brown the cabbage rolls in a frying pan.
Option 6. Stuffed cabbage rolls in the oven with beans and sauerkraut
Spicy cabbage rolls with sauerkraut can be prepared during Lent. This spicy dish is served hot, but tastes even better cold.
Ingredients
- a head of sauerkraut;
- 150 ml cabbage brine;
- 200 g dry beans;
- 5g Italian herbs;
- two onions;
- 120 l of vegetable oil;
- 100 g round rice;
- ground red pepper.
Step by step recipe
Boil the beans until soft. Cook the rice for ten minutes in salted water. Drain the cereal in a colander. Leave the broth from the rice and beans.
Separate the leaves from the head. Cut off the seals from them. Finely chop the middle of the head of cabbage. Finely chop the peeled onion and saute for about five minutes in hot oil. Add cooked rice and beans. Season with herbs and salt. Stir.
Place a small portion of the filling on the cabbage leaf and wrap it in an envelope. Place shredded cabbage in the casserole dish and smooth it out. Place cabbage rolls on it. Combine the bean and rice broth with cabbage brine. Shake and pour the resulting liquid over the cabbage rolls. Cover with a lid and place in an oven preheated to 150 C for three hours. Serve with the remaining cabbage roll sauce and season with ground red pepper.
If you don't have time to soak and boil beans, use a canned product. You can serve cabbage rolls with ketchup.
Option 7. Stuffed cabbage rolls in the oven with mushrooms, buckwheat and meat sauce
Mushrooms, cabbage, meat and buckwheat combine perfectly with each other, creating a unique taste.
Ingredients
- half a liter of meat broth;
- head of cabbage;
- dill and parsley;
- a glass of buckwheat;
- flour - 30 g;
- mushroom caviar - 250 g;
- dry marjoram - 5 g;
- pork - 400 g;
- sour cream - 150 g;
- large onion;
- any fat - 20 g.
Step by step recipe
Peel the meat from the films and cut it into small pieces. Make broth from the scraps. Peel the mushrooms and boil until tender. Place on a sieve and judge. Fry finely chopped onions with mushrooms, season with pepper and salt. Cool and grind everything in a meat grinder.
Sort the buckwheat, rinse and cook the porridge. Cut the stalk from a head of cabbage and blanch it in boiling water, gradually removing the leaves. Cut off the seals from them.
Combine buckwheat porridge with mushroom caviar. Place a spoonful of filling on the boiled cabbage leaf and roll the cabbage roll into an envelope shape. Line the bottom of a deep dish with cabbage leaves and place cabbage rolls on them. Fill them with salted broth until the level reaches halfway. Place in the oven for forty minutes. Cook at 200 degrees.
Season the meat with salt and pepper and fry in fat until the color changes. Add the finely chopped onion and fry for another five minutes, stirring constantly. Sift flour into the pan and stir thoroughly. Add sour cream and season with marjoram. Adjust the thickness of the gravy with boiled water.
Cover the cabbage rolls with meat gravy and place in the oven for another half hour. Reduce temperature to 180 C. Serve sprinkled with chopped herbs.
You can make the gravy from beef or chicken fillet.
Option 8. Stuffed cabbage rolls in the oven “Spring”
Stuffed cabbage rolls from young cabbage turn out very tender. Vegetables added to the filling will make it juicy.
Ingredients
- Italian herbs;
- a head of young cabbage;
- stack broth;
- ¾ stack. rice;
- 50 g drained butter;
- ½ pod of red sweet pepper;
- 30 g tomato paste;
- small onion;
- 250 ml cream 10%;
- 20 g parsley;
- small young zucchini.
How to cook
We cut the stalk from the head of cabbage, place it in a bag and put it in the microwave for four minutes. Turn on medium mode. We disassemble into leaves. Finely chop the onion and bell pepper. Three large zucchini. Combine the minced meat with chopped parsley, vegetables and rice. Pepper and salt.
Heat the oil in a frying pan. Add broth and tomato paste to it. Stir and add cream. Pepper, season with Italian herbs and salt. Bring to a boil and remove from heat.
We form the cabbage rolls and place them in a deep baking pan. Pour the sauce over them, cover with cabbage leaves and put in the oven for an hour, preheating it to 180 C.
It is better to separate young cabbage into leaves and only then boil it, as the vegetable cooks quickly.
Option 9. Stuffed cabbage rolls in the oven with couscous and chicken
The filling of couscous and minced chicken is very tender. Stuffed cabbage rolls are baked in the oven under a cheese crust.
Ingredients
- a head of young cabbage;
- 20 g chopped greens;
- 400 ml chicken broth;
- 100 g cheese;
- 100 g mayonnaise.
Filling:
- half a kilogram of minced chicken;
- 50 g drained butter;
- 100 g couscous;
- spices for chicken;
- small carrots;
- sweet red pepper pod;
- bulb;
- 20 g chopped greens.
Step-by-step recipes
Peel the onion and finely chop. Grind the carrots into thin strips. Remove seeds from sweet peppers and cut into small pieces. Boil the broth. Pour 120 ml of hot broth over the couscous, cover with a lid and let sit for a quarter of an hour.
Fry the vegetables for about seven minutes, stirring constantly. Combine minced chicken with fried vegetables, couscous and herbs. Pepper, salt and mix. Place the cabbage in a bag and microwave for four minutes. Disassemble into leaves.
Place the filling on each sheet and roll up the cabbage rolls. Place them in a deep form, fill with broth and place in the oven for forty minutes, preheating it to 200 C. Then brush the cabbage rolls with mayonnaise and sprinkle with cheese. Bake for another ten minutes.
It is better to prepare minced chicken yourself from fillet or breast.
I will surprise few people - this dish is well-known and very popular. What if we talk about cabbage rolls in the oven in sour cream sauce? Have you tried cooking cabbage rolls in the oven? They turn out somewhat different than traditional ones: for my subjective taste, they are much more interesting.
Stuffed cabbage rolls baked in the oven are initially prepared in the same way as those stewed on the stove: minced meat, cabbage leaves - there will be nothing new for you here. The whole secret is in the baking itself: the dish turns out very aromatic and beautiful. Since the cabbage rolls are cooked in the oven in tomato sauce with sour cream, they are soaked in this filling and become tender and soft, surprisingly tasty!
The recipe for cabbage rolls in the oven is quite simple, it is difficult to spoil them - after all, the oven does everything for you, you just need to keep the cabbage rolls in it for the prescribed time. And in the end you will get a wonderful lunch or a hearty dinner for the whole family. Well, let's cook delicious cabbage rolls in the oven?
Ingredients:
- 1 head of cabbage, approximately 1 kg;
- 400 g minced pork;
- 2 tablespoons rice;
- 1 carrot;
- 1 onion;
- 100 g fat sour cream;
- 150 ml water;
- 4 tablespoons of tomato sauce;
- salt, ground black pepper to taste.
How to cook cabbage rolls in the oven:
We remove the outer coarse leaves from the head of cabbage (if any) and cut out the stalk - not all of it, only part of it to a depth of 3-4 cm. We select a pan of a suitable size so that the head of cabbage can be immersed 2/3 in water. pour in enough water so that when the head of cabbage is immersed in it, it does not spill out of the pan.
Place the pan on the fire and bring to a boil. Add a little water. Place the head of cabbage in boiling water, stalk side down, and let stand for about 2-3 minutes. The time depends on the type of cabbage, so decide for yourself - the cabbage should already be soft, but not completely cooked and not fall apart.
Then carefully turn the head of cabbage over with the stalk facing up and let stand for about 1 more minute. We stick a fork into the remains of the stalk and carefully remove the head of cabbage from the pan. We remove 3-5 leaves, which have become soft and easily come away from the head of cabbage. We repeat the procedure several times until all the leaves are removed from the head of cabbage. The inner, smallest leaves are usually not used - they are difficult to fill with minced meat.
Boil the rice until half cooked, 7-10 minutes. let cool. Peel the onions and carrots and wash them thoroughly. Grate the onion on a fine grater (or grind it with a blender).
Grate the carrots on a coarse grater. Add onions, carrots and rice to the minced meat.
Add salt, ground black pepper and mix thoroughly.
Cut off the thick part of the cabbage leaves. Place prepared minced meat on the edge of each leaf (the amount of minced meat depends on the size of the cabbage leaf). And wrap it in an envelope.
Grease the bottom of the baking dish with vegetable oil and line it with the remaining leaves (pieces of leaves).
And spread the cabbage rolls tightly.
To fill, mix sour cream with water and tomato sauce. Add salt to taste and pour over the cabbage rolls.
Cover the pan with foil (or a lid) and place in an oven preheated to 200 degrees C. Bake cabbage rolls in sour cream in the oven for 1 hour.
Then remove the foil (lid) and keep the cabbage rolls in the oven with the sauce for another 10 minutes.
Serve the cabbage rolls hot.
There are as many recipes for cabbage rolls as there are housewives! This dish is like borscht - each housewife has her own recipe. I want to offer you this recipe for cabbage rolls with meat, cooked in the oven. The amount of rice indicated was already boiled.
To prepare cabbage rolls in tomato-sour cream sauce in the oven, we will need: minced meat (I use homemade pork and beef), salt, pepper, onion, garlic, ground coriander, sour cream, ketchup, tomatoes in their own juice, sunflower oil, herbs (I have parsley), rice, carrots, cumin, bay leaf.
My rice was already boiled. If you don’t have it, then cook the rice until half cooked. Drain the water from the rice, rinse, and add to the minced meat. There are also finely chopped onions, garlic and herbs, grated carrots, pepper, salt, ground coriander, cumin.
Knead the minced meat.
Let's prepare the sauce for the cabbage rolls. Finely chop the onion and garlic, grate the carrots. Fry everything in sunflower oil.
In a bowl, mix sour cream, ketchup, tomatoes in their own juice.
Pour the mixture into the fried vegetables, add a little water. How much water to add is up to you. The thickness of the sauce depends on this. Stir and warm up a little. Salt and pepper.
Boil the cabbage, cut off the dense part.
Place the minced meat on the cabbage leaf and wrap it up.
Place cabbage rolls in a baking dish. Add bay leaf.
Place the sauce on top of the cabbage rolls. Bake in the oven at 190 degrees for 30-40 minutes.
The cabbage rolls cooked in the oven are ready.
Bon appetit!
And another photo of cabbage rolls in tomato-sour cream sauce, baked in the oven.
Today we are preparing cabbage rolls baked in the oven. I remember when I was little, when I visited my grandmother, I always asked her to make such a dish. True, my grandmother baked cabbage rolls in a Russian stove, and not in the oven. They turned out fragrant, tasty and toasted. This is just great. Let's get started with the recipe.
- Fresh cabbage – 1 kg,
- Minced meat (pork or mixed) – 400 gr.,
- Raw rice – 5 tbsp. spoons,
- Onions – 2 pcs.,
- Tomatoes – 2 pcs.,
- Tomato juice – 500 ml or tomato paste – 2 tbsp. spoons,
- Fresh carrots – 1 piece,
- Sour cream – 2 tbsp. spoons,
- Salt and ground pepper - to taste.
- Sugar – 1 teaspoon,
- Bay leaf – 2 pcs., peppercorns – 5 pcs.
First of all, we need to prepare the cabbage leaves for the cabbage rolls. If you bought already disassembled leaves, then the task is simplified. If you have a head of cabbage, you need to disassemble it.
Fill a large saucepan with water and place on fire. Cut off as much of the stem as possible from the cabbage welk. You can even carefully cut out the stalk. When the water in the pan boils, put the cabbage in, cover with a lid and let it cook for 7-10 minutes. Cooking time depends on the type of cabbage.
After 7 minutes, take out the head of cabbage and remove the top leaves, which are easily removed. Having reached the middle of the cabbage, you will notice that the lower leaves are not cooked enough. Therefore, we put the cabbage back into the water and cook for another 5 minutes. Next, we take it out and disassemble the vegetable completely.
Preparing minced meat for cabbage rolls
So, the cabbage is ready, let's start preparing the minced meat. Place minced meat and rice in a deep bowl. Mix well. By the way, basically any rice is suitable for minced meat, but steamed rice is ideal.
Chop the onion and add to the minced meat, add salt, a little pepper and mix thoroughly again. The mass should be homogeneous. You can mix with your hands, this will make the minced meat more airy and homogeneous. If you like a juicier stuffing for cabbage rolls, we recommend adding a little water to the minced meat.
Preparing gravy for cabbage rolls
We will prepare the gravy - tomato and sour cream. If you cook cabbage rolls in the summer, it is better to use fresh tomatoes. If in winter, then tomato paste or thick tomato juice will do.
Peel the onion and finely chop it with a knife. Place in a frying pan with heated vegetable oil and lightly fry. Add grated carrots and sauté just as well.
Grate the tomatoes and add the resulting pulp to the frying pan with the onions and carrots. Simmer for 5-7 minutes. Next, add salt, sugar and spices (bay leaf and a couple of peppercorns). Simmer for another 5 minutes over low heat. Add sour cream and simmer for another five minutes. The sauce for cabbage rolls is ready.
Now is the time to cook the cabbage rolls themselves. Cut off the thick, hard parts from the cabbage leaves. Place 1-2 tablespoons of minced meat on a sheet, depending on the size of the sheet, and roll up the cabbage roll.
When our blueberries are ready, carefully place them on a baking sheet and pour in the gravy. You can add a little water in which the cabbage was cooked, but this is if your gravy is very thick.
Add bay leaf and peppercorns and sprinkle finely chopped herbs (parsley, dill) on top.
So, our blueberries are ready for baking. Place them in a prepared oven preheated to approximately 180 degrees and bake for about 40 minutes.
Our cabbage rolls are ready! Before serving them, add sour cream to the cabbage rolls and sprinkle with finely chopped dill and parsley. Now you can taste cabbage rolls baked in the oven according to your grandmother’s recipe. Enjoy your meal!
In conclusion, a couple of tips and some interesting things about cabbage rolls that might interest you. And also the sauce recipe.
Stuffed cabbage rolls belong to Eastern European cuisine, but there are analogues of cabbage rolls in Middle Eastern and Asian cuisine. Essentially, cabbage roll is a meat or vegetable filling with rice wrapped in a grape or cabbage leaf.
There are also lazy cabbage rolls, the preparation of which is easier than classic cabbage rolls. Since there is no process of wrapping cabbage rolls.
In England, cabbage rolls are called "Chinese cabbage rolls", in France - "cabbage cigars", in Spain - "stuffed cabbage", in Germany - "sausage in cabbage" or "cabbage sausages".
Stuffed cabbage rolls can also be made with grape leaves. That is, use grape leaves instead of cabbage. This will give the dish a unique taste and aroma.
Well, now you know a little about cabbage rolls and know how to cook them!
Sauce for cabbage rolls
We also want to offer you another sauce for cabbage rolls. If you cooked cabbage rolls without gravy, then this sauce will come in handy.
Have to take:
300 ml sour cream;
350 ml cabbage broth;
ketchup. It is added to taste;
a couple of onions;
vegetable oil;
greenery;
salt.
You need to take one glass of the broth, the one where the cabbage rolls were cooked. If there is not enough salt in the broth, then add it there. For taste, you can add ground black pepper or any other spices depending on your own taste.
Then add cabbage and sour cream to the broth. It is better to take sour cream with a higher fat content, this will give a richer and more pronounced taste. If the sauce seems thicker than you would like, you can dilute it with more broth.
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