How to stew cabbage rolls in a duck pot. How to cook frozen cabbage rolls. Step-by-step cooking technology

The classic dish is prepared from white, Chinese or Savoy cabbage. Less commonly used are young leaves of beets or grapes.

The five most commonly used ingredients in one-pot cabbage roll recipes are:

The traditional filling for cabbage rolls consists of minced meat, boiled rice and sautéed vegetables. It is seasoned with ground pepper, meat spices, thyme, and Provençal herbs. Garlic and hot pepper are added for taste. On fasting days, the filling is prepared from boiled cereals, mushrooms, vegetables and seafood.

The sauce for the dish is prepared from sour cream, tomato paste, ketchup and grated tomatoes. Sometimes soy sauce, chopped vegetables, and herbs are added to it.

The tasty dish is prepared all year round, but it is especially tasty from fresh young vegetables.

Five of the lowest calorie cabbage rolls recipes in a pan:

Ground meat is prepared from pork, beef, chicken or turkey. If desired, products can be combined in different proportions. To make the filling tender, add 50-100 ml of water and knead well with your hands. After this, the minced meat is mixed with sautéed vegetables, salt and spices.
To prepare cabbage rolls, use round or long rice. The cereal is dipped into boiling water, the heat is reduced and cooked for 8-10 minutes. After this, it is washed under running water and combined with minced meat.
Boil cabbage leaves in boiling water until soft. The workpieces are cooled and then cut into pieces of the required size.
The minced meat is spread on cabbage leaves, and the cabbage rolls are rolled into envelopes or rolls.
Grease the bottom of the pan with vegetable oil and pour in 100 ml of water. Stuffed cabbage rolls are laid out in layers and filled with sauce.
Bring the broth to a boil, then reduce the heat. The dish is cooked for 40-60 minutes.

The treat is placed on plates and served with your favorite sauce.

To save time, housewives prepare semi-finished products in advance. Stuffed cabbage rolls are placed in freezer bags and placed in the freezer. The preparations are taken out as needed and stewed in a saucepan with sauce.

Stuffed cabbage rolls “came” to modern Russian cuisine from the south, but where exactly is unknown. The product has been prepared in Poland, Moldova, and southern Russia for a long time. And it can be called a truly unique, versatile and convenient dish, because cabbage leaves can easily be used to make a hearty and healthy semi-finished product during the harvesting season!

How long does it take to cook cabbage rolls?

Stuffed cabbage rolls are stewed, boiled, baked and steamed. This makes the cooking time very different. You should also consider the method of pouring the rolled dish during preparation. But what does not affect the cooking time is the filling, because it is processed until fully prepared even at the moment of formation. The main purpose of cooking cabbage rolls is to soften the cabbage leaves and combine all the flavors into a single tandem of taste:

fresh cabbage rolls are boiled in water for 25-30 minutes after boiling, and frozen cabbage rolls for 35 to 40 minutes;
in the sauce, the cooking time increases by 10 minutes - 35-40 for fresh and 45-50 for frozen;
in a slow cooker, cabbage rolls are stewed for a total of 50 to 55 minutes;
Baked in the oven, depending on the utensils used and the characteristics of the oven itself, for an average of 40-45 minutes.

You also need to boil the cabbage leaves first so that they do not break and can easily be rolled into delicious rolls. This procedure will take from 15 to 25 minutes if you place the head of cabbage without the stalk directly into boiling water. But some housewives prefer to cut off the leaves and put 3-4 of them in a pan. In this way, the leaves are cooked for 5-7 minutes until slightly soft.

Important! Remember that cold cabbage rolls are always placed in cold water or sauce before turning on the stove or oven.

Step-by-step instructions for cooking cabbage rolls

The process of preparing cabbage delicacies consists of 3 key stages: preparing the head of cabbage, preparing the sauce and rolls, filling the cabbage rolls and stewing:

First, prepare the sauce; at the same time, you can put a head of cabbage to boil until soft.
After this, they begin to prepare the filling. All ingredients for it must be well boiled and fried.
After preparing the filling, start forming the rolls.
When the cabbage rolls are formed by rolling them into envelopes, they are placed tightly in the selected dish on a “cushion” of ½ fried filling, or simply with cabbage leaves. You can add another version of the sauce.
Then the cabbage rolls are topped with tomato paste or sauce. Can be replaced with part of the roast for minced meat.
If the sauce is not used, the cabbage rolls are filled with water so that it is 0.5-1 cm higher. Or the sauce is added to the bowl.
As soon as the contents of the pan begin to boil, reduce the heat to medium or low to avoid gurgling. This is necessary to ensure that the layers are cooked evenly.
During cooking, the vegetable dish is covered with a lid. After boiling, prepare according to the recipe.

Also, at the moment of boiling, the dish can be placed in the oven for 40 minutes at 180 degrees. Don't forget to monitor the water level. If the sauce is not too thin and covers the dish tightly, you need to add a little liquid to avoid burning.

Advice! When preparing the fry, follow the standard principle. First, fry the onion, then add watery vegetables or carrots. If mushrooms and minced meat are used, they are fried separately and then combined with the main mass.

A few useful tricks

Making cabbage rolls is a fascinating process, but not too simple. If you use certain tips, you can master it the first time, and then cooking will turn into a real pleasure:

Some parts of the cabbage leaves remain hard even after boiling (the veins, the main compaction from the root), they need to be lightly beaten with the handle of a knife to remove the hardness. Parts that are too rough and dense can be cut off a little by leveling the leaf;
It is better to cook cabbage rolls in a cast iron bowl or deep saucepan; an enamel pan is less suitable due to the possible burning of cabbage leaves;
If possible, always choose sauce instead of water. It can be sour cream or tomato - the richness of the taste will be better if you use sauce. Water will soften the cabbage and make it too “bland.” But even in this case, you can get a tasty dish if you serve it with store-bought sauce after cooking.

There are many recipes for sauces and toppings for this dish, but the classic ingredients can almost always be found in any refrigerator or pantry. Or the owner.

Recipe for delicious cabbage rolls

Not a single multicooker can prepare a delicious classic recipe using the stewing method in a thick-bottomed container. For cooking you will need standard vegetables: 3-4 onions, 2 carrots, a little vegetable oil, sour cream and tomato paste to taste. Spices include black pepper and salt. And, of course, white or savoy cabbage:

At the same time, heat the oil in a 2nd frying pan, add grated carrots and onion rings, fry for 10 minutes over medium heat.
Set aside half of the vegetables, and put pre-prepared cabbage rolls on the rest. They should lie quite tightly to each other, picking up neighbors in barrels so as not to fall apart.
The second part must be mixed with sour cream or tomato paste until a sufficiently thick and fluid consistency is obtained. It is placed on top of the cabbage rolls.
Pour water into the container, cover with a lid and bring to a boil. Then you need to pepper and salt the top layer.
After this, reduce the heat to low and simmer the delicious dish for 35-40 minutes. Sometimes you need to add water if it evaporates.

The filling of cabbage rolls in this recipe can be very different: with meat, onions and carrots or rice and chicken.

You can try using a variety of vegetables and sauces in any recipe. Remove the sour cream, replace the onion with one carrot, use cream, add fresh parsley - there can be many options here. And you will definitely never get tired of cabbage rolls!

Read also:

Stuffed cabbage rolls are a delicious second course, borrowed from Tatar and Turkish cuisine. Belarusian and Lithuanian chefs simply reinvented the eastern dolma in their own way, replacing minced lamb with pork, and grape leaves with cabbage. And we got such weighty and meaty meatballs in cabbage leaves. The dish is quite filling and tasty, which is why it has taken root in Ukrainian, Russian, and Belarusian cuisines. And like all fairly old popular dishes, cabbage rolls have also accumulated a lot of recipes today. I will tell you the recipe for cabbage rolls, how they have always been prepared in my family. This is a recipe without any innovations, and is closest to the classic one. The cabbage leaves are tender and easy to bite, and the filling is always juicy and aromatic.

What I also like about this dish is that the rolled cabbage rolls can be stored in the freezer for a couple of months. I wanted cabbage rolls - I took out ready-made rolled semi-finished products and quickly stewed them.

Ingredients:

1 large head of cabbage;
0.5 kg minced meat (pork + beef);
0.5 tbsp. rice;
1 large onion;
1 carrot;
1 tbsp. tomato paste;
2-3 cloves of garlic;
a little parsley;
1 tbsp. vegetable oil;
salt, pepper to taste.

for filling:

3 tbsp. tomato paste;
3 tbsp. sour cream.

for sour cream sauce for cabbage rolls:

200 ml sour cream;
1-2 small cloves of garlic;
parsley.

Recipe for cabbage rolls with cabbage, minced meat and rice

1. As a rule, the top leaves of cabbage are dirty and have defects. We remove them and wash the cabbage. Place the head of cabbage in a large saucepan and add water. We put it on fire.

2. When the water boils, let the cabbage boil for 3 minutes and turn the cabbage over so that the leaves steam evenly. The cabbage leaves should become elastic, but they should not be too soft and lose their structure.

3. Take the head of cabbage out of the water onto a large plate. In order for the cabbage to cool faster, immerse the head of cabbage under cold running water for a minute. Then carefully use a knife to cut the cabbage leaf from the base of the head of cabbage and remove. We do this with all the leaves until they are well separated from the head of cabbage. As soon as you reach the difficult to separate and hard uncooked leaves, again immerse the head of cabbage in a pan of water and boil for 3 minutes.

4. And again we disassemble the head of cabbage into leaves. When small and crooked leaves remain on the head of cabbage, we remove it to the side; we will no longer need it. So that the product does not disappear, you can make stewed cabbage from the leftovers, although it will make 2-3 servings. We also remove the cabbage leaves to the side, but for now let’s move on to the other ingredients for the cabbage rolls.

5. Wash the rice thoroughly 5-6 times until the water becomes clear.

6. Boil the rice until half cooked. Place the rice in a saucepan, add enough water to cover it lightly and bring to a boil. Remove from heat and leave as is, without covering with a lid. The fact is that if the rice is not boiled, it will absorb all the juice from the minced meat and the stuffing of the cabbage rolls will be rather dry. And if you boil the rice until cooked, then in the process of stewing the cabbage rolls, the rice in the filling will turn into porridge.

7. Chop the carrots, onions and parsley very finely. If you want, you can grate the carrots. Place everything in a deep bowl.

8. Place the minced meat here, squeeze out the garlic, add tomato paste, salt and pepper. Mix.

9. Add rice.

10. Mix everything well.

11. Place the cabbage leaf with the inside facing you on a board or large flat plate. We take 2 tablespoons of minced meat and form a cutlet with our hands. Place on cabbage leaf.

12. Roll up the cabbage roll, first folding the side parts, and then tucking in the bottom part of the cabbage leaf. Place the cabbage rolls on a plate.

13. Prepare the filling for cabbage rolls. Mix 2 cups of water, 3 tbsp. sour cream and 3 tbsp. tomato paste.

14. Grease a frying pan with vegetable oil and place cabbage rolls in it. Now, according to the classic recipe, the cabbage rolls need to be fried on both sides. But I never do this, because I prefer the kind of diet cabbage rolls that can be fed to children.

15. Pour our sour cream and tomato dressing on top. The cabbage rolls should practically float in it. If there is not enough liquid, add more water on top.

16. Cover with a lid and simmer over low heat for 1.5 hours. By the end, most of the liquid should have evaporated, but the cabbage rolls should remain in a small amount of thickened sauce. If the liquid evaporates too quickly during cooking, add more water. Remove the finished cabbage rolls from the heat, cover with a lid and let them brew for another 15 minutes.

If you need to speed up the process, first simmer the cabbage rolls over medium or high heat for 20 minutes without covering them with a lid. The main thing is that the sauce does not splatter all over the kitchen. Then we cover the cabbage rolls with a lid and put them in an oven preheated to 200 degrees for 30 minutes.

17. Meanwhile, prepare the sour cream sauce.

18. Squeeze the garlic into the sour cream and mix. Finely chop the parsley. You can add greens to the sauce, or you can simply sprinkle them on the finished dish.

The most delicious cabbage rolls with cabbage and minced meat are ready! Pour sour cream sauce over them, sprinkle with herbs and serve. Bon appetit!

Stuffed cabbage rolls are a unique culinary dish. They are served both for festive and everyday tables. You can experiment with the ingredients and seasonings of this hearty food for a very long period of time. There are also a lot of useful tips, following which you can give the dish an unforgettable and refined taste. Here are some of them.

To add some piquancy to the cabbage rolls in cabbage leaves, add a few grated bell peppers to the sauce or filling.
If you cook cabbage rolls with the addition of rice, you need to choose large rice - it should be thoroughly rinsed with water (preferably several times).
Stuffed cabbage rolls will be much tastier if the rice is fried together with onions in vegetable oil - it will not stick together, as it will be saturated with fat and become more aromatic.
To avoid the stickiness of the filling, add a small amount of water to the rice - just enough to cover the cereal a little.
For taste, you can put the skin of smoked lard or a smoked chicken wing at the bottom of the pot of cabbage rolls.

How to cook frozen cabbage rolls:

What we need:

Frozen cabbage rolls - 15 pcs
Carrot - 1 piece
Onion - 2 pcs.
Tomato paste - 2 tbsp
Seasonings - salt, pepper, bay leaf
Vegetable oil
Water or broth

Cooking steps:

Before cooking cabbage rolls, they should be thawed. To do this, just take our semi-finished products out of the freezer 2 hours before cooking, or place the dish with frozen cabbage rolls in the microwave (defrost by weight mode).

1. Defrost cabbage rolls, lightly squeeze out excess liquid and place in a frying pan with heated vegetable oil.

2. Lightly fry on both sides until golden brown.

3. Transfer the fried cabbage rolls to a saucepan.

How to make sauce for cabbage rolls:

Peel the carrots and onions and chop them.

Three carrots on a coarse grater.

Onion mode for small cubes.

In the oil that remains after frying the cabbage rolls, fry the onions and carrots.

Add tomato paste and fry it lightly to remove the acid.

Add a little water or vegetable broth and leave to simmer over low heat for 10-15 minutes.

Salt and pepper the stewed vegetables, add bay leaf and leave to simmer for another 3-4 minutes.

How to stew cabbage rolls in a pan:

Pre-fried cabbage rolls, pour our sauce. If there is not enough liquid, then add water or broth until the liquid covers the cabbage rolls. Simmer over medium heat for no more than one hour.

Serve with sour cream or mayonnaise. Enjoy your meal!

How long cabbage rolls are stewed in a pan will depend on several factors of their preparation. However, the length of time can vary from half an hour to two hours for preparing this delicious dish. The correct time to stew cabbage rolls will vary depending on the type of cabbage used in the recipe. The consistency and acidity of the sauce and the minced meat used in this dish can speed up or, conversely, slow down the whole process. Also no less important will be the use of utensils for heat treatment of the dish, its material and volume. These are just the most important points that will determine how long the cabbage rolls are stewed.

Semi-finished products in a frying pan

They often help out when you really want to eat, but there is absolutely no time, and sometimes even energy, to fully prepare the dish. We understand, of course, that there is absolutely no benefit to them, and there is a possibility of getting digestive problems, but we take it and eat it. Moreover, the dish is almost ready, and the cabbage rolls will take a few minutes to stew if you take one package and cook it using a deep frying pan. Before placing semi-finished products in a heated frying pan, they do not need to be defrosted. Lightly fry on both sides and, adding sauce, simmer for about thirty minutes.

The sauce is quick and easy

For the sauce, mix sour cream and tomato in equal proportions. Pour in boiled water, which will be about a third of the total volume of tomato-sour cream sauce. Salt and spices - to taste.

How long to cook cabbage rolls

How long cabbage rolls are stewed in a pan again depends on many nuances. For example, an important role here is played by whether the rice in the minced meat was boiled. Also the leaves of the cabbage itself - they can be raw or already cooked.

Pre-cooking the cabbage head plays a significant role in how long cabbage rolls are stewed. You need to cook it by cutting out the stalk. And already during the parsing of the finished head of cabbage into individual leaves, it is necessary to cut off the thickest veins from them. As a result, provided that you have taken care of all the points mentioned above, you need to simmer the cabbage rolls for about an hour from the boiling point of the contents. The aroma of the finished dish will tell you that it's time to turn off the stove.

Don't forget about the acidity of the sauce. A sauce that has more tomato paste will affect how long the cabbage rolls are stewed in the pan. A milder sauce will speed up cooking and make the dish more delicate in taste. If your cabbage rolls take a long time to get ready in tomato sauce, add a little mayonnaise, it will significantly speed up the whole process.

Their taste and appearance depend on how long the cabbage rolls are stewed with meat and rice. Many housewives believe that the most optimal cooking time for all types of meat cabbage rolls using the stewing method will be no more than fifty minutes. Even with uncooked rice, the dish will cook perfectly and will be completely cooked on the inside and appetizing on the outside.

Stewed cabbage rolls recipe

You need to collect the following ingredients:

medium head of cabbage;
minced meat - half a kilo;
rice - 100 grams (you can use rice in bags - 2 pieces);
one carrot;
one onion (onion lovers can use two);
tomato juice or fresh tomatoes;
one large spoon of sugar;
a glass of sour cream product;
salt;
spices;
laurel leaves - to taste.

Step-by-step cooking technology

Remove the stalk from the cabbage head. Place in an empty cooking container and only then fill with cold, clean water. Place the cabbage head on the bottom with the part in which its stalk was. Turn on the stove and wait for the water to boil. When the boiling process has begun, reduce the stove temperature to moderate and slowly boil the cabbage for about fifteen minutes. The cabbage leaves will soften, but will be quite strong and not overcooked, which will allow you to wrap minced meat in the leaves in the future without any problems.
Place the finished head of cabbage in a basin and carefully remove the leaves from it. In this case, all thick parts from each sheet must be cut off.
Wash the rice thoroughly and cook until partially cooked. The product that has undergone this treatment is first cooled and then mixed with minced meat.
We also add salt and various spices, which we usually use in this case, to the mixture of rice and minced meat.
Place a large spoonful of prepared minced meat into cabbage leaves without defects. We roll them into an envelope or a tube (whichever you prefer).
In a frying pan with a thick bottom, heat a little vegetable oil and lightly fry each cabbage roll.

Sauce with carrots for stewing cabbage rolls

Chop the onion into half rings and fry in vegetable oil until golden. Peel the carrots, grate them into coarse pieces and, adding them to the onion half rings, continue to fry the carrots until golden brown. Add all the sour cream and ketchup to the saucepan - to taste. Instead of ketchup, you can use tomato juice or crushed tomatoes. Don't forget about salt, sugar and bay leaf. Boil the sauce for a few minutes.

Place the cabbage rolls in a saucepan, duck pot or frying pan with high sides. Pour all the sour cream and tomato sauce on top. How long to stew the cabbage rolls will be determined by what you use for the final preparation of the dish:

in a frying pan in one layer - forty-five minutes is enough;
in the duck pot the dish will be ready in an hour;
a pan containing a large number of these cabbage rolls will have to sit on the stove for up to an hour and a half.

The dish must be cooked over moderate heat to avoid boiled cabbage and soggy minced meat. During extinguishing, the lid must be closed; it is permissible to leave only a small gap. This technique will help prevent the sauce from “running away” onto the stove.