How to properly make cabbage rolls from fresh cabbage. Stuffed cabbage rolls with meat and rice: recipe for making cabbage rolls step by step with photos. How to make cabbage rolls with minced meat and rice

Ingredients:

white cabbage - 1 fork
minced meat - 0.5 kg
rice 100 g.
carrots - 1 pc.
garlic 2 cloves
onions - 1 pc.
salt, spices to taste, sour cream

separate the cabbage leaves from the head
boil them in salted water for 2-3 minutes
add minced meat, onion, garlic, salt and spices
add undercooked rice to it
wrap the prepared minced meat in envelopes
fry them in a frying pan and then simmer in a saucepan for about an hour

Not every housewife likes to cook this dish, because... The cooking process takes a lot of time. But it's worth it. Try it, you will appreciate this delicious dish and you will not regret the time spent! So, I suggest you step-by-step recipe for cabbage rolls from fresh cabbage.

We take a fork and separate the leaves from the head of cabbage. Before using them, you need to remove or cut off the tough part of the stem.

Then, put them in a saucepan with hot salted water and bring to a boil. Let's cook for 2-3 minutes.

After that we put it on the board. See how soft they have become. After this procedure, it will be much easier for us to wrap minced meat in them. There is another way to soften the leaves. To do this, you need to place the entire head of cabbage in a pan and cook it for a little while, and only then separate the soft leaves from it. The disadvantage of this method is that it is not clear what to do with the rest of the fork. Either cook something else right away or throw it away or freeze it, because the rest will be half-cooked.

Let's start preparing the minced meat. Add onion, garlic, salt, pepper, seasonings and mix everything. Wash the rice, cook until half-raw and also add to the minced meat. To stir the rice, use a spoon. We will crush it into mush with our hands.

During this time, the water drained from the cabbage leaves and they cooled down. We collect cabbage rolls. Using a spoon, place the minced meat on a piece of paper closer to its base (thick part).

We wrap it up.

And we form an envelope.

Place all the envelopes in a frying pan. I recommend frying lightly until slightly golden brown. Roasting will add a richer flavor to the finished dish. Place each batch in a saucepan, sprinkle each layer with carrots, salt and sour cream.

Be sure to salt each layer, especially if you are making a large batch, we don't want a bland taste. When we fry all the cabbage rolls and put them in a saucepan, pour water into it, put it on medium heat and simmer for one hour. Serve them with sour cream and side dish! Bon appetit!

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 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!

Many people like tender, juicy and satisfying cabbage rolls. Minced meat with rice, wrapped in cabbage leaves, acquires a unique taste when stewed and baked in sauce. However, not everyone decides to make cabbage rolls with minced meat and rice at home, believing that this is a complicated process. Of course, it is necessary to know the secrets of preparing delicious cabbage rolls, but even a novice housewife can prepare them.

Cooking features

It won’t be difficult to prepare cabbage rolls with minced meat and rice if you read the recommendations of experienced chefs.

It is very important to choose and prepare cabbage correctly. Early varieties usually have softer and more delicate leaves. They are best suited for cabbage rolls. However, you can also use late varieties of cabbage (in this case, the preparation of the leaves will take longer).
First of all, the leaves need to be softened. To do this, the head of cabbage is first washed well, after which the stalk is removed. Boil water in a large saucepan and lower the head of cabbage into it. Cook, checking the softness of the leaves with a fork. When the top leaves become flexible enough, they are separated, and the head of cabbage continues to be cooked until the required number of cabbage leaves is gradually collected. To soften the leaves of young cabbage, simply immerse a head of cabbage in hot water for 5 minutes.
Autumn varieties of cabbage almost always have strong veins. The seal at the base of the leaf is cut off, the remaining veins are beaten off with the back of a knife or the side of a culinary hammer.
Rice for cabbage rolls is boiled until half cooked and only then mixed with minced meat. Otherwise, it will remain hard, and eating cabbage rolls will not be very pleasant.
Before baking or stewing cabbage rolls with minced meat and rice, you can fry them. This will give them a special taste and allow them to better retain their shape.
At the end of cooking, you can add a small piece of butter to the sauce in which the cabbage rolls are stewed. This will give the dish a delicate taste.

Stuffed cabbage rolls with minced meat and rice are prepared in different ways, and some nuances may depend on which method you choose.

Cabbage rolls with minced meat and rice in the oven

cabbage – 1.5 kg;
turkey breast fillet – 0.6 kg;
rice cereal – 100 g;
onions – 0.3 kg;
cabbage broth – 0.25 l;
tomato paste – 70 g;
sour cream – 50 g;
vegetable oil – 50 ml;
salt, ground pepper - to taste.

Cooking method:

Prepare the cabbage leaves by boiling a previously washed head of cabbage until soft and carefully removing the leaves using a fork and knife. Beat off soft leaves in places where the veins are too dense. Stack them. Pour out the glass of water in which the cabbage was boiled, the rest can be poured out, since you won’t need a lot of cabbage broth. If you purchased young cabbage, which does not need to be boiled, you can use any broth, including vegetable broth.
Boil rice in a separate pan. It should become soft, but not have time to boil.
Wash the turkey breast, dry it, cut it into pieces and pass through a meat grinder.
Peel the onions, finely chop them with a knife or mince them along with the meat.
Combine minced turkey meat, chopped onion, rice. Add salt and pepper, mix well.
Place a cabbage leaf in front of you, place a couple of spoons of minced meat on it, stepping back a few centimeters from the edge. Fold the sheet into an envelope, sealing the minced meat inside.
Fry the cabbage envelopes in a hot frying pan in vegetable oil.
Place the fried cabbage rolls in the pan.
Mix tomato paste with sour cream, dilute with vegetable broth.
Pour this mixture over the cabbage rolls and place them in an oven preheated to 180 degrees.
Cook cabbage rolls with minced meat and rice at the specified temperature for 40 minutes.

No side dish is required for cabbage rolls. When serving, simply top them with fresh sour cream.

Cabbage rolls with minced meat and rice in a pan

young cabbage – 1 kg;
minced beef – 0.3 l;
pork lard – 100 g;
rice – 80 g;
onions – 0.2 kg;
carrots – 100 g;
tomato paste – 100 g;
sour cream – 100 ml;
bay leaf – 3 pcs.;
black peppercorns – 5 pcs.;
garlic – 2 cloves;
vegetable oil – 50 ml;
salt, pepper mixture - to taste;
water – 0.6 l.

Cooking method:

Rinse the rice well, add half a glass of water and cook for about 10 minutes until there is almost no liquid left at the bottom. After this, rinse the rice again.
Peel the onion and cut into small pieces with a knife.
Peel the carrots and chop them on a grater.
Heat the oil in a frying pan, add the onion and fry it until golden brown.
Add the carrots and fry the onions with them for another 5 minutes.
Pass the garlic through a press.
Finely chop the lard with a knife or otherwise chop it. It is not forbidden to use kitchen appliances, such as a blender or meat grinder.
In a large bowl, combine minced meat, lard, half the fried vegetables, rice and garlic. Add salt and pepper mixture to taste. Mix thoroughly.
Boil water in a saucepan. Wash the cabbage and place in boiling water for 5 minutes. Remove, dry, and carefully separate the leaves.
Wrap 2-3 tablespoons of minced meat in each sheet.
Fry the cabbage rolls in the same frying pan in which you prepared the frying.
Mix sour cream with tomato paste and set aside for frying. Dilute with water in an amount of 0.5–0.6 liters.
Place the cabbage rolls on the bottom of a thick-walled pan, pour in the sauce, not forgetting to salt and season it. Place bay leaves and black peppercorns into the pan.
Place the pan with cabbage rolls on low heat and simmer them for 40 minutes after the sauce boils.

When serving, cabbage rolls can be topped with the same sauce in which they were stewed.

Cabbage rolls with rice and minced meat in a frying pan

rice – 150 g;
cabbage – 1 kg;
minced meat – 0.4 kg;
broth or water – 0.2 l;
sour cream – 0.2 l;
tomato juice – 0.2 l;
vegetable oil - how much will be needed;
salt, pepper, herbs - to taste;
tomato paste – 50 g;
onions – 0.3 kg;
carrots – 0.3 kg.

Cooking method:

Boil the rice until it is soft enough.
Boil the cabbage a little in hot water (no more than 5 minutes), separate the leaves and, if necessary, beat them off.
Remove the skins from the onion. Chop the onion with a knife.
Peel and grate the carrots.
Heat the oil in a small frying pan and fry the onions and carrots in it for 10 minutes. Set aside half. Add tomato paste to the remaining vegetables and simmer them for 5 minutes.
Mix the reserved vegetables with the minced meat. Add salt and pepper and rice. Knead the minced meat.
Place a couple of spoons of minced meat on each cabbage leaf and roll it into an envelope.
Fry the cabbage rolls in a deep frying pan, lowering them into boiling oil.
Pour in tomato juice, mixing it with roasted vegetables and broth. Simmer over low heat for 40 minutes.
Chop the greens and mix with sour cream. Pour it over the cabbage rolls before serving.

Stuffed cabbage rolls according to this recipe turn out to be very tasty and appetizing; the recipe is one of the most common.

Chinese cabbage rolls with minced meat and rice in a slow cooker

minced chicken – 1 kg;
Chinese cabbage – 1.5 kg;
rice – 0.2 kg;
sour cream – 0.2 l;
tomato sauce – 0.2 l;
fresh dill – 50 g;
fresh parsley – 50 g;
carrots – 100 g;
onion – 100 g;
vegetable oil – 50 ml;
salt, seasonings - to taste.

Cooking method:

Cook the rice and mix with the minced meat. You can boil rice in a slow cooker using the “Soup” program, or in a regular saucepan.
Finely chop the peeled onion and chop the carrots using a grater.
Pour oil into the multicooker bowl. Using the baking or frying mode, fry the chopped vegetables for 15 minutes.
Mix vegetables with rice and minced meat. Pepper and salt the resulting mass.
Wash and dry the Chinese cabbage, disassembling it into leaves.
Place the minced meat on the cabbage leaves and form cabbage rolls. Place them in the multicooker bowl.
Mix tomato paste with sour cream, cover the cabbage rolls with this mixture.
Start the “Extinguishing” mode for 40 minutes.

After the program has completed, lay out the cabbage rolls and sprinkle with finely chopped herbs.

Stuffed cabbage rolls can be prepared with minced meat of any kind. They turn out especially satisfying if you add rice to the minced meat. There are several ways to prepare cabbage rolls with minced meat and rice, and they are all good in their own way.

Stuffed cabbage rolls are the perfect combination of meat and vegetables. The dish comes out incredibly juicy, tender, aromatic and very tasty.

We will tell you how to cook cabbage rolls.

You will need:
meat - 1 kg;
tomato paste - 90 g;
rice - 185 g;
salt to taste;
two onions;
cabbage - 2 heads;
sunflower oil - 25 ml;
carrots - 2 pcs.;

ground pepper to taste.

Step-by-step preparation:
Remove the top unnecessary leaves from the cabbage forks. Place the head of cabbage in boiling water for 3 minutes. The cabbage should be soft, but do not overcook it or the leaves will spread.
Carefully remove the leaves from the boiled fork. They shouldn't tear.
We make minced meat from meat: cut it into pieces and put it through a meat grinder along with slices of peeled onion.
Place the washed rice in a pan with water and cook until it is half cooked. It shouldn't turn into mush. Place the rice into the minced meat.
Peel and grate two carrots.
We sauté it in oil and add it to the minced meat mixture.
Add the bulk ingredients and mix the mass thoroughly.
Straighten the cabbage leaf. Place a tablespoon of minced meat in the middle.
Roll the sheet into a roll.
When you have the required number of cabbage rolls, place them on the bottom of the pan, seam side down.
Pour water into a bowl and add tomato paste.
Pour the resulting mixture onto the cabbage rolls.

As soon as the dish boils, turn the heat to low and cook for 40 minutes. Bon appetit!

How to quickly cook with Chinese cabbage?

Diversify the taste of your usual dish with a new ingredient - Chinese cabbage.

What to take:
salt - 5 g;
minced meat - 0.7 kg;
spices - 10 g;
a head of Chinese cabbage;
frying oil;
round rice - 90 gr.

How to make cabbage rolls with minced meat and rice:

We disassemble Chinese cabbage into leaves.
Place ten leaves in a non-metallic container and place in the microwave for heat treatment. Set a timer for 5 minutes.
Cook the rice in a saucepan until half cooked.
Transfer the rice mixture to the prepared minced meat, add salt and pepper.
Saute the grated carrots in a frying pan until they release juice.
Lightly salt the leaves and place the meat and rice filling on them.
Roll the leaves into a tube, bringing the edges inward.
Place the fried carrots on the bottom of the pan.
Place cabbage rolls on top.
Fill the dish with water and add a pinch of salt.
Simmer with the lid closed for one hour.

Multicooker recipe

Required Products:

sour cream - 40 g;
rice - 95 g;
minced meat - 0.7 kg;
black pepper to taste;
minced pork - 0.7 kg;
one bay leaf;
onion - 2 pcs.;
cabbage - 1 fork;
tomato sauce - 40 g;
salt to taste.

Cooking cabbage rolls in a slow cooker:

Place the cabbage head, washed and cleared of old leaves, into a saucepan and cook for 15 minutes.
Gently sort through the softened cabbage and fold in the leaves.
We have the minced meat ready. All that remains is to grate the onion, add to the minced meat and mix.
Add salt, washed rice and ground pepper.
We stuff the resulting leaves into a homogeneous mass and roll them into the shape of envelopes.
We have one onion and two carrots left. Wash them, remove the skin and grind them using a grater.
Pour sunflower oil into the multicooker and sauté the vegetables on the “Frying” program until golden brown. Turn off the frying mode.
Place a second layer of cabbage rolls,
Separately mix tomato sauce, 200 milliliters of water and sour cream.
Pour the mixture into the multicooker bowl. Sprinkle salt and add bay leaf.
The dish is prepared in the “Stew” program for 90 minutes.

Lazy cabbage rolls

For these cabbage rolls, you don’t need to sort through the leaves and then wrap them, just shred the cabbage. Very easy and fast.

Recipe Ingredients:

carrots - 1 pc.;
tomato juice - 200 g;
pork - 0.7 kg;
a third fork of cabbage;
onion - 1 pc.;
sour cream - 100 gr;
rice - 0.1 kg;
black pepper to taste;
egg - 2 pcs.;
salt.

Step-by-step instruction:

We chop the pork into pieces, load them into a meat grinder and make minced meat.
Finely chop the cabbage and immerse it in boiling water for 20 minutes.
Grind the onion and carrots on a grater.
Cook washed rice cereal in a saucepan.
Pour eggs into the rolled meat and add bulk ingredients.
Mix chopped vegetables and cooked rice. Add the mixture to the minced meat. We put it in the refrigerator for half an hour.
We form cabbage rolls in the form of cutlets, place them on a baking sheet or a special form.
Pour the cabbage rolls with tomato juice and place in the oven for 30 minutes. Temperature - 180 degrees.
Mix the remaining tomato juice with sour cream. Pour the resulting sauce over the prepared dish.
Raise the oven temperature to 200 degrees and bake for another half hour.

From frozen semi-finished product

If you plan to prepare the dish several days in advance, make frozen cabbage rolls. They tolerate storage well in the refrigerator and do not lose their taste.

What we need:

onion - 100 gr;
tomatoes - 0.4 kg;
sunflower oil - 50 ml;
carrots - 0.15 kg;
12 semi-finished cabbage rolls;
rice - 185 g;
tomato sauce - 30 g;
water - 0.4 l;
one bay leaf;
pepper - 10 gr.

Cooking option:

You can either prepare semi-finished products yourself in advance and freeze them, or buy them at the store.
Take them out of the freezer an hour before cooking and place them on the bottom of the pan.
Now let's prepare a delicious sauce.
Remove the peel from the carrots and onions. Chop the vegetables with a knife and a grater.
Fry them in sunflower oil for 4 minutes.
Scald the tomatoes with boiling water, remove the thin skin.
Grind the pulp in a blender.
Transfer the resulting puree to the frying pan with the onions and carrots.
Add salt, add bay leaves and pepper.
Pour the resulting aromatic sauce into the pan into the cabbage rolls, add water.
Bring the dish to a boil, and then simmer for 40 minutes. Bon appetit!

Stuffed cabbage rolls with minced chicken in cabbage leaves

We will tell you how to cook cabbage rolls.

long rice - 0.2 kg;
carrot - 1 pc.;
cabbage - 1 pc.;
oil - 40 ml;
minced chicken - 0.6 kg;
onion - 1 pc.;
salt - to taste.

How to prepare cabbage rolls with minced meat:

Remove healthy leaves from the cabbage and boil them in boiling water for 3 minutes.
Sauté chopped onions and carrots.
Cook the washed rice until half cooked.
Combine minced meat, salt, rice, fried vegetables, mix.
Place a lump of filling in the center of a cabbage leaf and wrap it in an envelope.
Place all the resulting envelopes in a pan.
You can simply add water to the cabbage rolls, or prepare a sauce of tomato paste and carrots and onions, as in the previous recipe.
Simmer the food for 40 minutes over medium heat.
Serve the treat with sour cream. Bon appetit!

Cabbage is, in fact, one of the main problems in preparing cabbage rolls. It breaks, tears, unfolds, is difficult to chew... To avoid all this, you need to choose young heads of soft varieties. It is better to give preference to tender green cabbage, the leaves of which are more plastic: white varieties are hard, coarse and fibrous.

The top, coarsest leaves should not be used. The rest should be carefully cut off and boiled in salted water for a couple of minutes.

If you do use old cabbage, use a small head. Using a knife, remove the stalk from it and boil it whole, periodically removing the leaves.

Rough and thick parts of the sheet can also be additionally beaten with a hammer or rolling pin. Just do this carefully so that the cabbage does not tear.

Properly prepared leaves become translucent, while remaining intact and elastic.

How to prepare the filling

Traditional option

dvegolovi54.ru

The classic filling includes two main ingredients: meat and. For cabbage rolls, ground beef, pork or lamb is suitable. But it is better to mix two types of meat in equal proportions. For example, pork with beef, chicken or turkey.

Rice is added to the filling already in a semi-boiled state. For three parts of meat, one part of cereal is enough.

By the way, rice in cabbage rolls can be replaced with buckwheat or any other cereal.

It’s also a good idea to add onions, garlic and herbs to the meat filling: this will make the cabbage rolls juicier. Of course, it needs to be salted and peppered a little. You can season it with other spices - to your taste.

The filling must be mixed well and beaten as. Then she will be even more tender.

Lenten option

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The meat in cabbage rolls can be replaced with mushrooms, vegetables, or both. Here's a universal option.

Ingredients

150–200 g rice;
500 g of mushrooms: champignons, oyster mushrooms or wild mushrooms;
1 large onion;
2 carrots;
salt, pepper - to taste.

Preparation

Boil the rice until half cooked. Fry mushrooms, onions and carrots in oil. Add them to the rice, salt and pepper and mix well.

How to roll cabbage rolls

Stuffed cabbage rolls can be rolled in three different ways: cones, rolls or envelopes. The video below shows each of them.

If you are afraid that the cabbage rolls will fall apart during the cooking process, secure them with toothpicks or thread. Also, before boiling or stewing, it is better to quickly fry the cabbage rolls in a frying pan: this way, the chances that they will open will also be significantly reduced.

How to cook cabbage rolls

The dish can be stewed or boiled in a thick-bottomed container over low heat or baked in the oven at a temperature of 160–180 °C. In all cases, the cooking time is 40–50 minutes.

The easiest way is to cook cabbage rolls in water or broth, but they will be tastier and more tender if you cook them in sauce. This can be done with tomato or pomegranate juice, kefir with herbs, or cream with thick yogurt. Here are some more easy and delicious sauce options.

Tomato sauce with white wine

Ingredients

1 carrot;
1 medium onion;
vegetable oil - for frying;
2 tablespoons of tomato paste;
salt, ground black pepper - to taste;
1 sprig rosemary
1 cup dry.

Preparation

Fry grated carrots and finely chopped onions until golden brown. Add tomato paste, fry for another two minutes, then add salt and season with spices. Pour the wine over the vegetables, bring to a boil and cook over low heat for another 10 minutes.

Sour cream sauce

Ingredients

1 glass of sour cream;
1 tablespoon flour;
2 cloves of garlic;
1 teaspoon dry basil;
salt - to taste;
2 bay leaves.

Preparation

In a separate bowl, mix sour cream, flour, chopped garlic and basil. Place the sauce in a container that already contains cabbage rolls, pour water on top so that it covers them by 1 cm. Salt and cook the dish in the method you choose. After half an hour, add the bay leaf.

Important: the sauce should always slightly cover the cabbage rolls. If the suggested volume is not enough, increase the dosage or simply add water.

How to cook lazy cabbage rolls

If all the steps described above seem too long and complicated to you, there is always an alternative - lazy cabbage rolls. In this case, you just need to finely chop fresh cabbage and mix it with the filling. Otherwise, they are prepared in the same way as regular ones.

Do you have a favorite cabbage roll recipe? Share it in the comments.