Meat cabbage rolls

Meat cabbage rolls

Category: Culinary recipes

Ingredients
White cabbage - medium head	800 g
Meat (pork or a mixture of pork and beef)	300 g
Cooked rice. Weight is indicated for dry rice. (can be replaced with semolina, 2 tbsp. l. decoys. Semolina - by .	115 g
Onion	4 heads
(you can add 500 g of mushrooms)
Bouillon	1 l
Sour cream	8 Art. l.
Mustard powder	2 tbsp. l.
Tomato paste	3 tbsp. l.
Corn flour (wheat can be used)	6 tbsp. l.

Cooking method

• 1. Prepare broth (that is, pour from the cooked one);
• 2. Saute chopped onions and mushrooms (if there are mushrooms);
• 3. Prepare rice;
• 4. Soften the cabbage leaves (if after defrosting, then cut out the stump and put in the freezer (if something is not clear, find Gypsy and ask again)); if through the microwave, then ... as a first approximation find aunt Beshu, and there it will be seen); if through steaming, then disassemble the leaves and steam for 10 minutes in a MultiHotter. I did not understand at all how you can cook cabbage leaves in a Multicooker. There, the capacity for steaming is 20-25 percent of the total volume of the bowl. And in MultiHotter - 75%. Well, that's as convenient as anyone);
• 5. Beat off hard places of cabbage with a hammer;
• 6. Scroll the meat through a meat grinder;
• 7. Mix meat, rice, onions and mushrooms (well, mushrooms, if any);
• 8. Add broth until slightly liquid;
• 9. Taste and season the mixture;
• 10. Wrap the mixture in cabbage leaves in envelopes;
• 11. Fry the envelopes until golden brown;
• 12. Prepare the sauce. Broth, sour cream, mustard powder, tomato paste and flour, mix;
• 13. Boil the sauce.
• 14. Put the rest of the cabbage on the bottom of the pan;
• 15. Pour the broth into the bottom of the saucepan (preferably a slow cooker) with cabbage stubs;
• 16. Put stuffed cabbage rolls in a saucepan, tighter;
• 17. Pour the sauce on top so that the stuffed cabbage is in it, like an ax in the pool (the pool is not deep).
• 18. If the sauce is not enough, then pour water to the top, or better - broth.
• 19. 10 minutes before the end (in the case of a slow cooker - an hour) stick a bit of bay leaf, otherwise Zinger will shower me with slippers, and Gypsy helps her! );

Note

On our forum, recipes for stuffed cabbage rolls scattered around the author's topics and according to sections of devices. Analyzing them through Search is quite problematic, so I decided to open a new topic. In the process of throwing slippers at me, I hope the forum will unite and collect its experience in one topic. Mine !!!

The forum grouping moving towards , it makes sense to try the savoy cabbage. Not that I mind , I just haven't investigated the presence of savoy cabbage on the Koptevsky market.)

Well, in general, rice can be exchanged for something else. Change for barley ... It is very doubtful. For millet ... Well, in general, do not change for anything. It is also an option.)

(I don’t remember which of the aces advised me to mix sour cream + mustard powder + soy sauce, but after the first attempt I still interfere.

Why corn flour? Because in my recipes for the slow cooker, the sauce is cooked on it ...
The ingredients are listed according to my taste. So if anything, call me ...

Why am I sautéing onions without carrots? Just because I don't like carrots. And if it can be avoided, then I avoid it.

Similar recipes

Lazy cabbage rolls marinated (Steba DD1 ECO) (GTI Tatiana)

Spicy cabbage rolls "Transcarpathian" (Lozja)

Cabbage rolls in the multicooker Redmond RMC-01 (Mar_k)

Hairpin! I love you!
How did you think about stuffed cabbage very cool - in a separate temkoy! oh yes young fellow!
and rice can even be substituted for oats. flakes
(although I love rice so much that I do not understand - how can it be replaced in a healthy state ???)

the laziest cabbage roll in Japanese

I give a link to the recipe:

[Hairpin]

17. Pour the sauce over the top (but I didn't understand whether to pour the broth to the top ...).

Pour over the sauce so that the cabbage rolls are covered. When they are stewed in, the sauce will be absorbed into the cabbage rolls and they will not be dry.
Hairpin, you forgot to write about lavrushka.
I do not add flour to the sauce, because overcooked flour causes heartburn.

[Zinger]

Zinger, Lavrushka was already in the broth (when we boiled it), but because of the filling of stuffed cabbage to the top, I edited the entire composition of the sauce. Schaub it was a LOT !!!

[Zinger]

Zinger, Lavrushka was already in the broth (when we boiled it), but because of the filling of stuffed cabbage to the top, I edited the entire composition of the sauce. Schaub it was a LOT !!!

Not, Hairpin, lavrushka in broth is good, but at the end of cooking in 10 minutes you need to add it, then the aroma of stuffed cabbage will be even richer.
And if there was not enough filling to the top, then well, an extreme case, you can add boiled water.

[Cabbage rolls are very lazy (or pilaf with cabbage)]

They were eaten yesterday, as soon as I cooked them!

With the photo, you have to wait until next time.

So,

Cabbage rolls are very lazy (or pilaf with cabbage)

300 g of meat (pork with beef)
100 g vegetable oil or margarine
1-2 carrots
1-2 onions
2 tbsp. tablespoons of tomato paste
1 glass of rice
250-300 g fresh cabbage
broth, salt, spices

Prepare minced meat from meat. Fry it in butter or margarine in a skillet with high edges. Then add grated carrots, chopped onions. Fry a little more. Then pour a small amount of broth with tomato paste dissolved in it. Put out a few minutes. Then put chopped cabbage, rice boiled until half cooked on it. Sprinkle the layers with your favorite pilaf spices, salt. Add broth or hot water to the pan so that the liquid level is 2 cm higher than rice. Cover and simmer over low heat until tender. Water (boiling) can be topped up if necessary so that the dish does not turn out to be dry, not juicy. There is no need to stir the layers during the extinguishing process!
Serve with chopped parsley and green onions and black pepper.
Serve separately the sauce - mayonnaise mixed in equal amounts with ketchup and seasoned with grated garlic.

The recipe is given as it is (that is, as it is written in my newspaper clipping) and the main thing in it is the idea. That is, I want to say that you can cook the amount of minced meat, rice and cabbage to your liking. Also add your favorite spices and spices, serve with your favorite sauce or homemade ketchup.

Such a dish is my duty, it turns out delicious and quite budgetary.

And yesterday I cooked it in a slow cooker, so I put the rice raw. And on the Plov program everything went out very well.

[Hairpin]

Oh, those stuffed cabbage rolls that are in Japanese, etozh the Russian dish "Kachan stuffed cabbage"!
I also know one recipe that I use with pleasure, maybe someone will come in handy.
Hairpin, can?

Cabbage rolls are lazy
Slice the cabbage as thin as possible and in short strips. Blanch the cabbage in water until soft, put in a colo-slag, cool.
Mix cabbage with minced meat in a 1: 2 ratio, add 1 egg, salt, pepper, spices to taste. Make half-palm-sized meatballs (or patties), roll in flour and fry quickly until golden brown.
Prepare the tomato sauce. I make from sauteed carrots, onions, tomatoes. In the summer I add Bulgarian pepper, herbs.
I put lazy cabbage rolls in a saucepan in layers, pouring sauce. I add water so that the cabbage rolls are covered and carcass until tender.
Serve with boiled rice.
They go well with boiled pasta, wheat porridge, etc.

[Elenka69]

Elenka69, an interesting recipe! Without minced rice?

Then you can definitely serve with a side dish!

The recipe is universal, indeed. Once upon a time, when I was still a very young hostess, a woman shared a recipe on a long long-distance trip.The recipe stuck well and even spread among my friends.

Without minced rice?

But rice is separate. And this is also an option.

[Cabbage rolls are lazy]

Cabbage rolls are lazy

in my school cafeteria we were fed like this, only the oven version and no tomato

and my lazy cabbage rolls are a little different

cook ordinary minced meat with boiled rice (as described by the Hairpin), chop the cabbage into thin strips. Then we put it in layers in the roaster - a layer of cabbage - a layer of minced meat with rice - a layer of cabbage. Separately fry the onion in half rings until golden brown (you can also add carrots, I don't have to once at a time, sometimes without carrots), add volume. pasta (vol. juice, ketchutp - who's in what). Put out everything together for a couple of minutes - let everything be friends with each other
Put this frying in the topmost layer, add water so that it barely covers the cabbage. Salt, pepper, sour cream if desired. And that's all. Simmer over low heat until tender.

[rinishek]

and my lazy cabbage rolls are a little different

I do not know how to make lazy cabbage rolls correctly, but when I was lazy myself, I did exactly the way rinishek.
I don't understand why add an egg to the minced meat and blanch the cabbage. In my opinion, cabbage is blanched in order to wrap the minced meat in a soft cabbage leaf. And in the lazy, she is so faint.

[Zhivchik]

I am also against eggs in minced meat - I do not add it either to cabbage rolls or stuffed peppers. But this is of course a matter of taste.
Zhivchik , is it really delicious? - and lazier than the laziest!
considering that the sauce, which I call frying, I almost always have in the refrigerator (leftovers, for example, from borscht or some other dish) in the form of a universal preparation

I don't understand why add an egg to the minced meat and blanch the cabbage. In my opinion, cabbage is blanched in order to wrap the minced meat in a soft cabbage leaf. And in the lazy, she is so faint.

You can not blanch, but leave it or just pour boiling water for a few minutes. This is done in order to make the cabbage more pliable - it is not very convenient to form a cutlet with raw cabbage. But you can try it.
Egg for a bunch, as in cutlets.
I have tried different recipes for stuffed cabbage lazy and the taste is different, it seems the products and hands are the same - but no!

[Hairpin!]

14. Pour the broth into the bottom of the saucepan (preferably a slow cooker);
15. Put the remains of cabbage in a prominent place (do not forget about them);
16. Put stuffed cabbage rolls in a saucepan, tighter;

Hairpin! I carefully read your first post and decided to add my own little addition.

14. Pour the broth into the bottom of the saucepan (preferably a slow cooker) and put a couple of remaining (possibly substandard) blanched cabbage leaves on the bottom.


This is just in case of fire, so that the lower darlings do not stick to the bottom of the saucepan (well, not everyone has slow cookers).

[Hairpin!]

Hairpin! I carefully read your first post and decided to add my own little addition.

14. Pour the broth into the bottom of the saucepan (preferably a slow cooker) and put a couple of remaining (possibly substandard) blanched cabbage leaves on the bottom.

And I subscribe to this point.
All the time I try to do so, and if I forget, sometimes the lower darlings burn a little.

[CHIPE, WITH LIVER AND MUSHROOMS]

oh, how interesting you are here !!!! lazy cabbage rolls are my dream !!!!! I will definitely try !!!!
and I, the only stuffed cabbage that I make, is with mushrooms and liver. I received a prize for this recipe - my bread maker, which is still not operational, thanks to which I ended up on this forum ... (the house that I built ... Jack )
I don’t know if you can have a recipe here or not? Well, if anything, you can always delete!

CHIPE, WITH LIVER AND MUSHROOMS

0.5 kg of fresh mushrooms; 0.5 kg of onions; 0.5 kg of liver; 0.5 kg of rice; 2 eggs; vegetable oil for frying; salt to taste.
Finely chop the mushrooms, onion, liver, fry in sunflower oil all separately. Add rice boiled in salted water and eggs. Steamed cabbage, disassemble into leaves.Wrap up darlings, the smaller the size, the better. Fry them lightly in vegetable oil and transfer to a bowl in which you will simmer. (at the bottom of the pan, as expected, it is necessary to lay "stubs" of cabbage, to prevent burning) Pour in water or broth and simmer. Pour the ready-made darlings with thick sour cream.

[artisan]

artisan
What an interesting recipe! I want to try it already! What taste prevails in them? Which liver is better to take, chicken, probably?
and another question - are the eggs raw?

[Elenka69]

Elenka69, liver taste. My mothers make real stuffed cabbage rolls, but I just like that ... and only for a holiday: D I twist them tiddly, although I really don't like this activity! Therefore, I dream of learning how to do lazy

It seems to me that if the mushrooms are forest, real, then a mushroom shade may be felt, because there is no such effect from purchased champignons. In the original recipe, the liver was beef, but I only made it with nutria and chicken liver. I forgot to emphasize roasting cabbage rolls !!! This makes the cabbage thinly transparent and dramatically affects the taste!

and another question - are the eggs raw?

raw eggs. Since the liver, mushrooms are not raw, eggs are needed raw, for the "bundle".

And here's another thing I remembered! if the chicken liver, then it is better to fry it first and then cut it into small, small pieces, because it is cut raw ... well, not very cut

[just cut]

girls, about freezing, I want to clarify, you need just cut, not cutb segment .. in the photo after freezing vegetables bursting .. it looks like I cut the bites, in fact, the onion is just cut and the stalk is neatly and minimally cut.

[Cabbage rolls in sour cream sauce by Admin]

I'll add my own version of stuffed cabbage

Cabbage rolls in sour cream sauce by Admin

What to do:

Steam the cabbage leaves by placing them in a multicooker in the "Steam" mode.
Meat (beef and some pork) or whichever grinds you like.
Cut the onion, grate the carrots, fry everything for growing. oil. I added some more chopped oyster mushrooms.
Combine ground meat with fried vegetables, add salt, spices to taste, chopped herbs, mix everything well.

Stuff (stuff) the cabbage leaves with this mixture, fold in envelopes, and stuff the bell peppers.

Fry well raw cabbage rolls in a hot skillet for growing. butter until golden brown.
Fold the sautéed cabbage rolls and peppers into a deep mold. Fold quite tightly to each other so as not to disperse during the extinguishing process.
Pour the broth over the vegetables so that the vegetables are almost covered in the broth.
Close the mold with a lid and put the mold in the oven at 200 * C until the broth boils, then reduce to 170 * C and simmer until almost cooked.

Cut fresh herbs (dill and parsley) and fresh red tomatoes into slices.
Dilute a jar of thick sour cream with a little broth or milk (cream) and beat with a whisk, add salt to taste.

Remove the form from the oven, put tomatoes on top of the vegetables, sprinkle with herbs, pour over sour cream, taste with salt.

Close the form with a lid, put it back in the oven, wait until the sour cream dressing boils again and stews a little with vegetables and everything is saturated with goodies.

Here's what happened.





Take my word for it, it was delicious! Although the taste is….

[Lenusya]

Lenusya, I do not show off, but when I was a beginner crazy, I had all the recipes by device. And having passed into the chronic stage, devices ceased to matter for me. Well, I don’t cook jam in a slicer, and I don’t fry fries in a yogrut maker, but a slow cooker, a slow cooker, a multi-hotter, an airfryer, an oven, a pressure cooker are somehow mixed and live in the same book. Recipe Gypsies Perfectly suits the MultiHotter in the simmering mode or the Airfryer in a ceramic pot at 85 degrees. Therefore, I do not want to leave it only in that topic. Is the same Silena he will see him here, but not there.

[Gypsies]

Recipe Gypsies Perfectly suits the MultiHotter in the simmering mode or the Airfryer in a ceramic pot at 85 degrees.

initially this recipe was made on gas in a saucepan, but on my gas I recently made it in a new thick saucepan - bee .. no taste or smell, in a slow cooker it is a hundred times better!

[Gypsy]

I think that in a ceramic pot in a good gas oven it will work out well.

Gypsy! Why are you arguing? Do you want to disconnect from society in slow cookers !!! Are you bad with us? Are you bored with me here? !!!

(Suslya I was right ... I'm kind of aggressive)

[Hairpin]

I think that in a ceramic pot in a good gas oven will work well.

Hairpin, and why exactly gas?

[Gypsy]

1. Because Gypsy complained about gas;
2. I can't talk about electric, because I have gas!

[Gypsy]

Gypsy! Why are you arguing? Do you want to disconnect from society in slow cookers !!! Are you bad with us? Are you bored with me here? !!!

no, I don’t argue, everyone adapts in his own way, who is on gas (I have a thermonuclear gas, everything boils at a minimum), who is in the oven (I don’t have one at all), who is in a slow cooker or a rice cooker .. everyone has the right to a life

I made cabbage rolls today, the filling is classic, wrapped in Beijing cabbage, poured pickle pickle + tomato paste, spices = how delicious it turned out! recommend. I did it, of course, in a slow cooker.

[Cabbage rolls with fruit filling "Moderat"]

These cabbage rolls have a not quite familiar taste, but I really liked it, and my husband said that they were normal (well, of course, he would have liked it better with meat).

So,
Cabbage rolls with fruit filling "Moderat"



fresh cabbage (200 g + leaves for wrapping),
dried apricots 200 g
onion 200 g
carrots 200 g
rice 200 g
raisins 50 g
vegetable oil 100 g
salt to taste
sour cream to taste


Cut off 1/3 of the bottom of the cabbage head (200 g) Chop finely and sauté in vegetable oil.

Peel and chop the onions.

Wash the carrots, peel, coarsely grate and sauté in oil with onions.

Rinse the rice and boil in a little water.

Mix vegetables with chopped dried apricots and boiled rice, add washed raisins and salt to taste.

Pour boiling water over the top of the head of cabbage and let it cool down (or process it in the usual way in a microwave, double boiler, freezer), then disassemble it into leaves. Lay 1-2 tbsp on each sheet. l. fillings. Wrap the filling in cabbage leaves, form the stuffed cabbage rolls in the form of a bulky envelope, place on a baking sheet, pour over with sour cream and bake in the oven.

And a small addition to the recipe: whoever wants to repeat, cook with young cabbage!

The filling of these cabbage rolls is more delicate than with meat and the leaves of winter cabbage (albeit steamed and well stewed) are somewhat rough for it.

And how cool it is to stew cabbage rolls in a slow cooker! I like it.

Recipe from the "Kitchen" newspaper.

[Luysia]

Luysia, from that yes !!!!
if not for the raisins ... but I think it's worth a try. Only I, perhaps, still fry the darlings before baking.

I am a raisin well, not really ... that is, not really

[Luysia]

Luysia, from that yes !!!!
if it weren't for the raisins ... i'm a raisin well, really .... that is, not very much, but I think it's worth a try. Only I, perhaps, still fry the darlings before baking.

Then completely exclude the raisins! And you can add a little more dried apricots, or you can not add: 50 grams is not much at all.

And fry it does not hurt at all!

I also have a recipe for lazy cabbage rolls. I just don't know whether to call it a recipe? Rather, the technology is slightly different. I always do the stuffing first.
Mixed minced meat, raw rice (washed), finely chopped onion (on a burner), raw egg, salt, spices. In short, everything is like hedgehogs. Then I cut the cabbage, fry it a little, salt it, pour it with either diluted tomato paste, or chopped tomatoes in its own juice. Again, everything is the same as for stewed cabbage, only there should be more liquid. When the cabbage with the sauce boils, I begin to throw the "filling" into it. From minced meat I roll balls the size of a meatball, about 2 cm in diameter.When everything boils together, I turn down the heat and leave it to stew. The dish is ready!
I like this way for several reasons.
1. I do not like cabbage porridge with minced meat. Here the "filling" does not fall apart, but is saturated with sauce, as in classic stuffed cabbage rolls.
2. Usually, when I make hedgehogs, I leave some amount of minced meat, roll the meatballs and freeze. When there is a semi-finished product, then very quickly bungle cabbage rolls.

[Structure:]

My lazy ones



Structure:

for 16 pieces:Minced pork and beef - 700 g
Oat flakes - 25 g
Rice - 120 g
Onions - 110 g
Cabbage - 400 g
Egg - 1 piece
Salt, ground black pepper

Flour for breading
Vegetable oil for frying
Tomato paste for sauce - 100 g
Water - 200 g
Preparation:

Boil rice until cooked. Let cool slightly.
Cut the cabbage in the head into 3-4 pieces and boil in boiling water for ~ 5 min. Then chop the cabbage in a combine with onions.
Add boiled rice, oatmeal, cabbage with onions, egg, salt and pepper to the minced meat.

Mix the minced meat well with your hands and make large cutlets.
Roll the cutlets in flour and fry in a frying pan preheated with vegetable oil on both sides until golden brown.
Put in a saucepan, add tomato paste diluted with water so that the water covers the cabbage rolls up to half and simmer over medium heat until tender, about 10-15 minutes.
Serve with stewed sauce.
You can also serve with sour cream.

It turns out to be very gentle. Prepare quickly! Even my husband, who does not recognize anything with vegetables, loves them very much! And even ASKS to cook. And children adore them. Not my truth. But this is for now. Many children do not like cabbage in stuffed cabbage. Unfold. What they eat inside, but they don't want healthy cabbage.
And these are eating for a sweet soul. So I advise!
Bon Appetit!

[Mila007,]

Mila007, prepared your "Lazy stuffed cabbage". We liked!

I added only sautéed carrots and onions to the sauce, and stewed cabbage rolls in a slow cooker.
Well, I cooked cabbage in it (for a couple).

Delicious dinner turned out!

[Luysia]

Luysia, to your health! And for the idea to add carrots to the sauce, thanks. I will do the same for myself next time.
My husband is a trucker. He has a lot to cook with him. You have to freeze, and then he just warms up and eats there. So he said that these lazy ones behave well after warming up. Both taste and appearance. And then the cutlets seemed a little dry to him. And lazy, he said that they remain juicy.
Glad you like it.

🔗

[Gypsy]

Gypsy very interesting, but the trouble is, the text is in French.
But since I was very interested in this recipe, I decided to translate it, having learned all the delights of an online translator (it is better for students not to know about this)

1 green cabbage
500 grams of body in a sausage I understand minced meat
50 grams of stale bread crumb
1 glass of milk
1 bow
1 clove of garlic
20 grams of butter
1 egg
Thyme
Flat parsley
Ground cumin
Approximately 50 cl broth
Salt, pepper mill

In addition to these ingredients, if we have a few poultry liver being dragged into a corner, a piece of small corned beef, a heel of an abandoned ham, a little chopped up calf or leftover meat cooks awake, toasted style, leg, mock or other, burgundy, it's even better: these add, of course, in this basic farce.
We start by separating the cabbage leaves, incisant around the core. When the sheets become too compressed towards the center and that we cannot lift them anymore, we interrupt the heart of the cabbage by two, lift the hard core, and chop what remains. We boil a large pot of salted water, put tabloid newspapers in it and let it boil for 2 min, this is just to soften them. at the expense of tabloid newspapers, I somehow doubt * JOKINGLY * Then, cool them in cold water and wring them out on the linen.
At this time, let's make the mince. Let's put the body in a salad bowl.We can, according to the money of the day, his door money and their inspiration, add as I called it above chopped ham, poultry liver, or even a goose liver, why is this holiday cabbage not so.
Let's temper the bread in milk. Let's criticize and chop the onion and garlic. Let's return them to frothy oil. Let's add the minced cabbage heart, let's season and let it all melt quite quietly for 5 minutes, then let's wait for it to cool.
We then mix the contents of the pan, body, bread really, essoré, egg, thyme, parsley, top of cumin, salt and pepper. patouille is a whole with our beautiful very inherent hand, as long as it was uniform. Here it is done, relave your hands.
Now we are going to restore the cabbage. We deploy the inherent rag according to the work plan. On this rag, we're going to place 8 long strings crossed in a star. Riding these twines, we place the most beautiful cabbage leaves in a circle on an inherent rag. They should fit on top of each other, no spaces in between, place 2 layers to be sure.
We place the farce in the dome in the center of this device. And we return this with other tabloid newspapers, until the sheets are exhausted.
Finally, roll the leaves of the tour on top of the cabbage to make a nice green bag. We will catch the twine (and there we say to ourselves that we made them fit well at the beginning) and tie ourselves so that all this really remains in the square.
We put our baluchon in a cocotte and pay out some broth in essence so that it doesn't burn. Cook in an oven at 110 ° C for 2 hours. You knew him: so much that the broth is, in essence, from a cocotte, the temperature does not rise beyond 100 ° C, inside this one, even if you put a warmer oven. Thus, it is a very pleasant cooking that will give a very soft result. Then fate, we take the twine and interrupt it to the sides.

The sorceress will go and give you a plus. How I had fun when I read the translation and I remembered the case. I had a girlfriend and she was a history teacher, she sometimes had to check notebooks with written works. She came to visit me with them - it was just as funny to read the works of schoolchildren.

As for the recipes, I liked the lazy version in the form of cutlets from Milla.

[Wolchebnica]

Wolchebnica, since I liked it in French, then catch more stuffed cabbage rolls in Turkish
🔗



Materials;
10-12 pieces of cabbage leaf
500 g ground beef (lamb)
3 tablespoons butter
1 large onion
2 cloves of garlic
1 glass of rice
Swing 2 tablespoons
1 tablespoon red pepper paste
1 tablespoon sugar
Enough salt
1 teaspoon black pepper
1yemek teaspoon dried mint
1 / 2limon water
1cay cup of olive oil

Order;

Cabbage leaves in boiling water for 50-10 minutes boiling.
Disconnect the middle section of the leaf vein.
Kiyilip tereyaginda fry the onion thinly.
Ayiklanip add steam to the washed rice and stir.
Over a cup of water and salt, stir and cook over kapatilarak cover.
After water cektikten ground beef, mint, black pepper and stir or not additional.
Place a small bowl of yapraginin shoots 1.
Suspended 'from the sides.
Harctan prepared enough to fill.
Cut out the outside concern for cabbage leaves on top.
Place upside down on top of the dish.
Others do the same after the yapraklarinada cabbage process.

Preparation with sauce;
3 glasses of water, 2 tablespoons of vehicle emissions, 1 tablespoon of red pepper paste, garlic (crushed), 1 cup of rapeseed oil tea, half a lemon, salt, stir them all.
Then pour on top. Bake at 250 degrees Angry Dolmalarin for 40-45 minutes, stirring occasionally.
Pismesi more beautiful on a tray in the oven, do not cover it with folya aluminum.
Bon Appetit.

[Gypsy]

Gypsy very interesting and terribly delicious !!! Thank you for the recipes.
To be honest, I really like cabbage rolls, but I'm afraid to cook them myself, I overeat when we visit my mother I hope that I myself will have the courage and still wrap these cabbage rolls, and then I will report

Wolchebnica, cabbage rolls are not a complicated dish. Check out one wrapping option here:

🔗

she does it carelessly, but you can see

I freeze the swing, it simplifies a lot. And I twist it smoother and tighter

[artisan]

artisan, I am grateful for the cabbage rolls with liver and mushrooms. Made as promised, though in six months.
Very tasty and unusual! Thank you!
True, based on these cabbage rolls, I did half with boiled chicken and mushrooms. They are, perhaps, tastier.
I just wanted to stew them in broth, cooked a piece of chicken, and so that it would not "disappear" I made cabbage rolls from this meat.
The liver was not fried, but boiled, the rest is all according to the recipe.
I will repeat.

This darling with the meat broke .... I got this one.

Wow!!! : wow: Thank you for not forgetting and still making up your mind. I am very glad that I liked it. And with chicken it is certainly delicious !!! thanks for the new version!
The last time I did it, I poured cabbage rolls with broth with sour cream. I liked it so much! Sour cream and liver fade so well

[Mistress]

The last time I did, I poured cabbage rolls with broth with sour cream. I liked it so much! Sour cream and liver fade so well

Mistress, and so I'll try too!

[Cabbage rolls with Chinese cabbage and mushrooms]

Cabbage rolls with Chinese cabbage and mushrooms.
I don't even know how to correctly say "with Chinese cabbage", "in Chinese cabbage"? Well, something like this. I didn't make them out of a good life. I really wanted stuffed cabbage, but only a huge cabbage, a kilogram for five forks, is on sale. So I bought a beautiful Chinese cabbage.
I can't say that every time I make stuffed cabbage rolls with mushrooms, but this time I decided to put mushrooms in the sauce. After all, I knew that dried mushrooms are better for the sauce. However, stuffed cabbage is not standard, and the sauce is not standard. Read: it was too lazy to go to the pantry for dried
When I tried the finished product, I remembered a saying from my distant youth: She is not Venus, but there is something venereal in her. So it is with stuffed cabbage: like stuffed cabbage, but it seems like it just looks like stuffed cabbage. Probably, the minced meat is still real, for stuffed cabbage. Perhaps it's only because of the mince that I'm writing about "Chinese stuffed cabbage". Once upon a time, my daughter-in-law Lyusechka gave advice, so that the stuffed cabbage is juicy, soft, the minced meat must be made liquid, such that it would wiggle in a bowl, to such a state the minced meat must be diluted with water. Since then, that's the only thing I've done.
And there is no recipe. It's just that the cabbage is different. I didn't really like it. Even if I added tomato paste, maybe it would be tastier
And so .... ni yaki

I don't understand, so what is your minced meat? Signed? And then what do you want with cabbage rolls? They are normal, dietary!

Signed? And then what do you want with cabbage rolls? They are normal, dietary!

Yeah, abnormal: beef, pork. It's not about the taste of the cabbage. Well, not that!