Meat in cabbage leaves. Stuffed cabbage rolls in cabbage leaves. How to cook cabbage rolls with minced cabbage leaves

Italian vegetable soup is a popular lunch option in Italian families. It always contains a lot of ingredients, which makes the taste of the dish unique. The best Minestrone recipes are collected in this collection.

Ingredients: 320 g of zucchini, 120 g of potatoes, bell peppers and onions, 200 g of tomatoes, 80 g of carrots, 60 g of tomato paste, a clove of garlic, 30 g of hard cheese, 7 large spoons of olive oil, 1.3 l of peeled water, salt.

All the requested vegetables are placed in a frying pan with heated olive oil one by one for frying. First, these are randomly chopped carrots and onions. Then – bell pepper and garlic. For Minestrone, finely chopped vegetables are considered more suitable. The last pieces of tomatoes without skin and zucchini are placed in the frying pan.
When all the listed ingredients are fried, you can transfer them to a saucepan and fill with salted cold water.
After the liquid boils, potato blocks are added to it. Cooking lasts 17 - 20 minutes.
Some of the prepared vegetables are removed with a slotted spoon. The rest are pureed with an immersion blender. Whole ingredients are returned to the pan.

According to the classic Minestrone recipe, the dish is served with tomato paste and finely grated cheese.

In a slow cooker

Ingredients: 230 g beef, 3 medium-sized potatoes, a stalk of celery, 2 carrots and onions each. turnips, 160 g cabbage, small zucchini, half a bunch of fresh herbs, a mix of peppers, 5 - 6 fresh champignons, salt.

A cut is made crosswise in the middle of the onion, after which it is laid out in the bowl of an electric pan.
Turnips are peeled and cut into strips, carrots into quarters, potatoes and zucchini into cubes, mushrooms into slices. The cabbage is finely chopped, and the celery stalk is simply chopped into several pieces.
Next, all the vegetables are simply transferred to the slow cooker, and the whole piece of meat is placed on top.
Products are filled with water.
Minestrone soup will be cooked in the appropriate mode for 60 - 70 minutes.

The meat is removed from the finished dish, cut into pieces and returned back. Salt, peppers, and chopped herbs are added to the soup. The treat is left to warm for another 5 minutes.

In Genoese

Ingredients: 2 liters of vegetable broth, 90 g of pasta (pasta), 1 pc. onions, carrots, celery (stem), potatoes, tomatoes and zucchini, 90 g each of green peas and green beans, 60 g Brussels sprouts, a clove of garlic, 3 tbsp. l. olive oil, 60 g Parmesan, salt.

Finely chopped garlic, onion, carrot and celery stalk are fried in olive oil.
The vegetables are transferred to a saucepan and poured with salty broth. Pieces of potato are added to them. The mass is cooked for 15 - 17 minutes from the moment of boiling.
Add the remaining chopped vegetables, peas, beans and pasta. Cooking continues until all components are ready.

If necessary, add salt to the soup, sprinkle with grated Parmesan and serve.

Minestrone with chorizo

Ingredients: 40 g pasta, 60 g chorizo (sausage), 50 g each sweet pepper, root celery, eggplant, zucchini, champignons, green beans, carrots, leeks and white beans, 6 pcs. cherry tomatoes, 1 liter of chicken broth, Pesto sauce, salt, a few dark basil leaves.

White beans are soaked in cold water in the evening.
All declared vegetables are peeled, washed, and cut into small pieces. Celery root is simply divided into several parts.
In a frying pan, the prepared ingredients are first fried until lightly browned, then poured with a small amount of broth and simmered for 20 - 25 minutes.
The sausage is cut as thin as possible and placed with the vegetables.
The contents of the frying pan and cherry tomatoes without skin are transferred into the broth, brought to a boil. Separately boiled green beans for 3 - 4 minutes are added there. Cook the soup for about half an hour, add salt to taste.

The treat is served hot with Pesto sauce and fresh basil leaves.

Option with collard greens and white beans

Ingredients: 2 cans of canned white beans, olive oil, medium onion, 2 garlic cloves, salt, 2 tbsp. l. tomato paste, 420 g kale, 1\2 tsp. dried thyme, the same amount of red pepper flakes, half a kilo of chopped tomatoes.

Heat olive oil in a large, thick saucepan. First, onions and garlic are fried on it. Salt and seasonings are immediately added to the vegetables.
Tomato paste is added to the already soft onion, and frying continues for another half a minute.
Next, shredded cabbage is moved into the pan.
After 4 - 6 minutes of cooking, add beans without liquid, chopped tomatoes and 4 glasses of water.
The soup is brought to a boil, salted, the heat is reduced and the dish is cooked for 12 - 14 minutes.

Ready-made Minestrone with beans is served for lunch with grated Parmesan.

Unusual Minestrone soup with pasta

Ingredients: 2 pcs. zucchini, squash (2 pieces), 230 g porcini mushrooms, olive oil, 2 carrots, onion, 3 stalks celery, 8 cups chicken broth, 2 cans white beans (canned), a cup of any pasta, a cup of green beans, a can tomatoes in their own juice, salt, 1/3 small. spoons of turmeric, Parmesan.

Zucchini, squash and onion are cut into cubes. Mushrooms – into 4 parts. Carrots and celery - optional. Mushrooms, zucchini and squash are sprinkled with salt, poured with olive oil, distributed on a baking sheet and baked for 8 - 9 minutes.
Fry chopped onions, celery and carrots in a pan in heated olive oil for 3 - 4 minutes. Add the broth to the ingredients and bring to a boil.
After 10 minutes, add two types of beans (canned beans are pre-washed). Pasta is added.
After another 6 minutes, pour out the canned tomatoes along with the liquid, salt and turmeric.
The products are poured with broth, and the baked ingredients are added to them. If necessary, the amount of liquid can be increased. After another 7 - 8 minutes, the soup will be completely ready.

The treat is served with thin slices of Parmesan and homemade bread.

Frozen vegetable soup

Ingredients: 340 g frozen Mexican vegetable mixture (with carrots, corn, peas, green beans and bell peppers), onion, 90 g small pasta, spices, table salt.

In a saucepan, the vegetable mixture is fried in any heated fat (it is best to use high-quality olive oil). It does not need to be defrosted first.
The onion is cut into small cubes. You can also use fresh garlic to taste.
When the vegetable mixture in the saucepan softens, add pieces of onion and garlic to it. The ingredients are simmered together until softened. From time to time the mass is mixed with a wide spoon.
After 15 minutes, you can pour the required amount of water onto the vegetables. The mass is salted and cooked over low heat for 12 - 14 minutes.
Half of the prepared vegetables are removed from the saucepan. The remaining mixture is pureed. Whole vegetables are returned to the soup and pasta is added.

After another 5 minutes, the Italian vegetable soup is removed from the stove and left to brew. It is served for lunch with fresh herbs.

Green soup a la Minestrone

Ingredients: onion, carrot, half a zucchini, 3 tbsp. l. chopped green beans, 180 g spinach, can of canned white beans, 650 ml chicken broth, olive oil, dry garlic, salt.

The oil is heated in a frying pan, grated carrots and small onion cubes are fried in it. Green beans are added. The ingredients are fried over low heat for 3 - 4 minutes.
Add zucchini cubes to the frying pan. Cooking with frequent stirring continues until it softens.
The contents of the container are placed in boiling salted broth. Spinach and washed canned beans are also sent there.
The soup should simmer for a couple of minutes.

The finished treat is served with finely grated cheese.

With smoked meats

Ingredients: 2 liters of vegetable broth, 130 g of white, red and green beans, 2 tomatoes, 4 garlic cloves, an onion, 320 g of smoked brisket, 80 g of small pasta, a bunch of fresh basil, salt, freshly ground black pepper, dry aromatic herbs.

The beans are soaked in cold water for several hours and then boiled until softened.
The tomatoes are scalded with boiling water and the skin is removed. Vegetables are cut into small pieces.
Green beans are removed from the tails and cut into small pieces.
The onion is washed and cut into cubes. Brisket - medium slices.
The meat is fried in a frying pan with onions until golden brown.
Three types of beans, as well as tomatoes, go into the frying pan. The broth is poured on top so that it completely covers the ingredients.
Together the products are stewed for 20 - 25 minutes.
The contents of the frying pan are poured into the pan. Pasta, aromatic herbs, black pepper, chopped basil, salt and crushed garlic are also moved there. If necessary, add a little more broth or water.

The soup is cooked until the pasta is ready and served.

Basil, rosemary, oregano and thyme work best for this dish.

For richness, you can add both small pasta and rice to the dish. Fried ham and/or meat, as well as grated cheese will make it even thicker and more appetizing.
Vegetables for Minestrone should be simmered very slowly in a frying pan until soft, so that their flavor is fully revealed. To do this, they are fried in olive oil over low heat.

It's been a long time since we cooked something with delicious filling. And we missed cabbage rolls made from fresh cabbage.

They even cooked. And we missed such a delicious and favorite dish. Let's fix the situation.

Stuffed cabbage rolls made from fresh cabbage are a simple, satisfying meal that has long competed with many fashionable dishes.

There are different types of cabbage rolls. This recipe for cabbage rolls differs from many in that the rice is not pre-boiled, but only soaked in water, the cabbage rolls are not pre-fried, fried carrots and onions, as well as raw eggs are added to the minced meat. For what? Now you will find out...

The weight of the finished dish will be approximately 2,800 kg.

The dish is designed for 7-8 people

Total cooking time: 1 hour 50 minutes

Preparation time: 50 minutes

Cooking time: 60 minutes

To prepare cabbage rolls from fresh cabbage we will need:

fresh cabbage 1 large head,
beef or pork meat is not fatty, it tastes better to mix them 500-600 gr.,
large onion 1 pc.,
rice 1.5-2 cups,
large carrots 1 pc.,
egg 2-3 pcs.,
vegetable oil for frying 70-80 gr.,
butter or 30-40 gr.,
salt 1 teaspoon,
ground black pepper 0.5 teaspoon.

For the sauce:

tomato paste 2-3 tablespoons,
sour cream 4-5 tablespoons,
water 1-1.5 cups,
salt 0.5 teaspoon,
greens - dill, parsley taste,
bay leaf 4-5 leaves,
black peppercorns 7-8 peas,

Stuffed cabbage rolls from fresh cabbage. How to cook minced meat

Rinse the rice well in cold water 5-6 times until the water becomes clear.

We leave the rice to swell with water, we will return to it when we prepare the minced meat.

Peel the onion and cut into small cubes.

Peel the carrots and grate them on a coarse grater.

Pour vegetable oil into a preheated thick-bottomed frying pan and heat it over medium heat for 2-3 minutes.

Fry the onion over medium heat until translucent.

Add grated carrots.

Fry the onions and carrots over medium heat for 10-12 minutes until golden brown.

Wash the meat thoroughly in running water, remove bones, veins and films.

Grind the meat in a meat grinder with a medium or large grate.

Add washed, swollen rice to the minced meat.

Add fried onions and carrots.

Add eggs.

Salt and pepper.

Mix the stuffing for cabbage rolls thoroughly with a spoon or hands.

Salt and pepper to taste.

Stuffing for cabbage rolls is ready

How to quickly prepare cabbage leaves for cabbage rolls

Using a knife, cut the stalk from a head of cabbage.

Pour water into a saucepan or cauldron of suitable capacity so that the entire head of cabbage can fit, and bring it to a boil.

Remove the top and damaged leaves from the head of cabbage.

Carefully lower the cabbage head into boiling water.

Bring water to a boil. Cook the cabbage for about 2-3 minutes.

Using a fork or knife, carefully separate the cabbage leaves one at a time; the steamed leaves are very tender.

And so on until the last leaves are separated from the head of cabbage.

Place the steamed cabbage leaves on a cutting board. Let them cool at room temperature.

Cut off the hard part of the cabbage leaf with a knife on one side.

Cut off the hard part of the cabbage leaf with a knife from the other side.

Cut the cabbage leaf halves into two more pieces.

How to wrap cabbage rolls from fresh cabbage

Spoon the filling onto the cabbage leaf.

Cover the filling with the bottom edge of the sheet towards the center (see photo)

From above we cover the left edge of the sheet towards the center.

From above we cover the right edge of the sheet towards the center.

Roll up the cabbage roll with a mat.

The cabbage leaves cabbage roll “rug” is ready.

How to cook cabbage rolls from cabbage leaves

Place cabbage cabbage rolls in a cauldron, seam side down.

This will help them keep their shape while cooking.

When placing cabbage rolls in a cauldron, place butter or ghee between the cabbage rolls. This way the cabbage rolls will be much tastier.

Fill the cabbage rolls in cabbage leaves with clean cold water to a level just below their top layer.

Over medium heat, bring the cabbage rolls to a boil.

Salt the water to taste.

Cover the cauldron with a heavy lid and wait until steam comes out from under the lid.

Reduce the heat under the cauldron with cabbage rolls so that a little steam comes out.

We simmer our cabbage rolls in cabbage leaves for 30-35 minutes.

Do not open the lid of the cauldron during stewing.

That's all our aromatic cabbage rolls made from fresh cabbage are ready.

Serve them with sour cream, you can sprinkle with fresh herbs. However, it’s still delicious.

But there are other ways to prepare cabbage rolls - cook them in sauce.

Cooking cabbage rolls in various sauces significantly improves their taste.

The sauce (gravy) for cabbage rolls can be tomato, vegetable, creamy sour cream, mushroom...

Lately, we have increasingly begun to cook cabbage rolls in tomato and sour cream sauce. It seems tastier to me this way.

With success, instead of water, I use it when preparing and.

I haven’t tried cooking it in sauces. I think that young grape leaves have their own unique taste, and the sauce will simply drown it out.

But, let's return to raw cabbage rolls in a cauldron. And instead of water, we’ll fill them with delicious tomato and sour cream sauce.

How to prepare sauce (gravy) for cooking cabbage rolls

Place 2 tablespoons of tomato paste in a bowl

Then add 4-5 tablespoons of sour cream, 4-5 bay leaves, 8-10 black peppercorns, 0.5 teaspoon of salt, add fresh or dried dill and parsley to taste and fill it all with a glass of clean water.

Mix all sauce ingredients until smooth.

Pour the sauce into the cauldron to a level just below the top layer of cabbage rolls.

Simmer the cabbage rolls in the sauce over low heat, covered, for 30-35 minutes. Just like we stewed them in water.

The rice absorbed almost all the moisture, the cabbage rolls increased in size almost one and a half times, took the form of small sausages, the minced egg bonded the meat and rice when heated. So the cabbage rolls won’t fall apart on the plate.

Stuffed cabbage rolls are one of the famous and satisfying dishes of Slavic cuisine. The combination of cabbage and minced meat can not only decorate a festive table, but also become a worthy solution for everyday lunch.

Photo by Shutterstock

There are many versions of the origin of cabbage rolls. There is an opinion that this dish originated from crepinet, which translated means “scraping.” This dish was served in the 18th century in France. Pigeons or quails were roasted whole on a rasp or grill (grid) over coals. At the beginning of the 19th century, birds learned about this method of cooking in Russia, and cooks began to cook “pigeons” everywhere. At the same time, cooks in Europe invented false crepinet - fried minced meat wrapped in a fat mesh. It was this kind of serving that later received the name “cabbage rolls” in our country.

Some historians are convinced that minced meat in cabbage leaves was prepared back in Ancient Greece. In the comedy of Aristophanes back in the 5th century. BC. one of the characters says: “Give me cabbage leaves with meat!” There is a version that cabbage rolls are of Caucasian origin. Muslims often prepare dolma - minced lamb with rice, wrapped in grape leaves. This filling can be replaced with vegetables or millet, it all depends on the imagination of the cook.

Instead of white cabbage, you can use Savoy or Peking cabbage

The secret of making cabbage rolls lies in softening the cabbage, the leaves of which are blanched in hot salted water, thus bringing them to an elastic state. V.V. Pokhlebkin in his encyclopedia suggests another method: you need to wrap the leaves in foil and keep them in the oven for 5-7 minutes. This will preserve not only the juiciness and strength of the cabbage leaves, but also improve the taste of the vegetable.

Stuffed cabbage rolls are a dish that can be served both hot and as a cold snack. For example, mushrooms, cottage cheese, vegetables, nuts and even dried fruits can completely replace meat. They can be fried, baked, stewed in various sauces, steamed, or grilled.

It’s not at all difficult to wrap the filling in a cabbage leaf, you just need to unfold it, beat the thick part with a kitchen hammer or simply cut it out with a knife. If you want to fry the cabbage rolls before baking or stewing, you should first roll them in flour and then place them in a hot frying pan. The dish can be prepared in the classic version or use a simpler recipe and make lazy cabbage rolls.

Stuffed cabbage rolls: a classic recipe

Before preparing cabbage rolls, you need to take the following products:

White cabbage; - 300 g minced beef; - 200 g minced pork; - 100 g of rice; - 200 g carrots; - 2 pcs. onions; - 2 tomatoes; - vegetable oil; - salt; - 150 g sour cream; - ground black pepper; - flour; - 50 g of tomato paste.

Pour water into a saucepan, place the container on medium heat and boil. Carefully lower the cabbage into the liquid, add salt, and cook for 10–15 minutes. Then place the vegetable on a sieve, let the water drain completely, and then separate it into individual leaves. Hard stems must be softened with a hoe or cut with a knife.

The stuffing for cabbage rolls does not have to be meat; you can use mushrooms or vegetables to your liking

Mix the minced meat, add salt and pepper. Grate the carrots, cut the onion into small cubes, and chop the tomatoes in the same way. Mix ingredients with meat. Place two tablespoons of filling on the cabbage leaves and roll them into an oblong shape. Pour flour into a small plate, roll the cabbage rolls in it, and then place them in a hot frying pan. Fry on both sides, and then place in a deep heat-resistant container, pressing tightly together.

Preparing the filling is easy. To do this you need to combine sour cream and tomato paste. Pour this mixture over the cabbage rolls. As a rule, such a mixture is diluted with distilled, bottled or filtered water. After this, the dish can be baked in the oven for 30–40 minutes or simmered over low heat for about 1.5 hours. Serve together with the sauce in which the cabbage rolls were prepared.

Lazy cabbage rolls – nothing could be simpler!

Preparing cabbage rolls can take quite a bit of time if you make them in a simpler version. For this you will need:

400 g cabbage; - 500 g minced meat; - 200 g boiled rice; - 2 onions; - 250 g 10% sour cream; - 250 g of tomato paste; - breadcrumbs; - salt; - pepper; - vegetable oil.