Cabbage rolls with pork

Cabbage rolls with pork

Category: Meat dishes

Ingredients
Head of cabbage
Carrot
Bulb
Garlic	1-2 slices
chicken broth	1-1.5 tbsp.
Pork meat	1 kg
Rice	100-120 g
Salt
Pepper
Curry
Basil
Dill	1 bundle
Tomato sauce	1/2 tbsp. l.
Flour	1/2 tbsp. l.
Butter	50 g
Sugar	1 tsp

Cooking method

• Cook a whole head of cabbage in a large saucepan,
• slightly cutting the leaves at the base.
• Wrap minced meat in boiled leaves (ground pork mixed with boiled rice)
• Put two or three whole boiled cabbage leaves in a saucepan with a double bottom.
• That is, we cover the bottom.
• Layer carrot slices and onion slices.
• We put stuffed cabbage rolls.
• Layer carrot slices and onion slices.
• Garlic, dill.
• Fill with chicken broth.
• Salt it and pepper there too.
• Cook for about 40 minutes.
• We dilute flour with 100 g of water or broth, add tomato, sugar and pour into a saucepan with cabbage rolls.
• Cook slowly for another 10 minutes.

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Oh, what cool stuffed cabbage rolls! Especially the sauce with flour and tomato. We must try. Our cabbage rolls are called "kyalam (cabbage) dolmasy", we add rice and chopped greens (cilantro and dill) to the minced meat, depending on the season, we also put in the minced meat - in the summer - grated or finely chopped fresh tomatoes, in the fall - boiled chestnuts until half cooked ... And in the quince season, put 3-4 slices of fresh quince on top of the stuffed cabbage, and at the end of cooking we squeeze not very sour pomegranate onto the stuffed cabbage, and before serving we decorate with pomegranate grains and chopped cilantro

And we use carrots when we make "yalanchi dolma (cabbage rolls)" - "fake dolma (cabbage rolls)" (it's like counterfeit Louis Vuitton) Instead of minced meat, wrap 1 cup of washed round rice + 2-3 finely chopped potatoes, a handful of dried meat in cabbage leaves cherry plums + 2-3 grated tomatoes + 1 finely chopped onion + 2-3 finely chopped carrots + chopped cilantro and dill + salt-pepper, you can put chestnuts. We wrap the cabbage rolls, simmer until cooked in a small amount of water, at the end of cooking, pour 1 glass of sour cream of a liquid consistency. Serve with chopped cilantro

PS DonnaRosa, is it okay with my comments?

Oh, what cool stuffed cabbage rolls!
PS DonnaRosa, is it okay with my comments?

It's very nice that you share your experience.
I love this dish.
In the South, there is a wider selection of seasonings.
P.S. I tried it with corn flour. Better.

In Armenia, stuffed cabbage of this kind is called "summer tolma", and they are made according to the same principle. For 1 kg of mixed minced meat, put a glass of semi-boiled rice. Add tomato paste (1-2 tablespoons), herbs, basil and spices with salt to taste to the minced meat. We never put fried carrots. Minced meat is filled with blanched cabbage, peppers, tomatoes and eggplant mugs. At the bottom of a low and wide saucepan, I first put a large flat plate, and put stuffed cabbage rolls on it, alternating with dried fruits. Pour stuffed cabbage rolls with hot salted water or broth about 3/4 of their level, cover with exactly the same plate on top, then cover loosely with a lid and cook over low heat for about 45 minutes-1 hour. Then pour in a glass and a half of tomato diluted with hot water. pasta with salt and sugar and cook slowly for another 20 minutes or half an hour. Our dolma is ready. Let stand a little and serve with gravy.
Tolma pokes and snorts during cooking, but don't be alarmed, it's because of the plates. We put the plate down so that all the scale from the meat goes under it.And on top - this is to pour less water and cook, as it were in juice. It turns out to be a very tasty and spicy dish. Try it!

If you want to make tolma from canned grape leaves, blanch them for a minute first. Minced meat is the same as for ordinary dolma. Wrap in 1-2 sheets, place in the same way in a saucepan and cook according to the same principle, but without adding tomato at the end. Serve ready-made cabbage rolls with yogurt or yogurt with garlic. A wonderful dish for the New Year!

If you want to make tolma from canned grape leaves, blanch them for a minute first. Minced meat is the same as for ordinary dolma. Wrap in 1-2 sheets, place in the same way in a saucepan and cook according to the same principle, but without adding tomato at the end. Serve the prepared cabbage rolls with yogurt or yogurt with garlic. A wonderful dish for the New Year!

The dish is wonderful and loved. I often cook (the family is half Armenian). But I never blanch canned leaves. This is not for everyone, because we all live in different countries and buy different products. I buy either Armenian or Bulgarian leaves. They do not need to be blanched, only rinsed under water. And then, half I rinse, and half I leave as they are. Then you get the same taste. I wrap it in one sheet, they are large enough.

Thank you, the recipe is excellent, a very successful selection of available products, I will use it with pleasure.

Today I got some tiny Peking cabbage darlings.
I froze them in ice cream boxes, poured carrots and onions into the boxes right away to defrost everything at once.

Cabbage rolls darlings, from Beijing cabbage. Dark is parsley, probably overheated.

Added on Tuesday 04 Oct 2016 03:22 PM

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[DonnaRosa]

DonnaRosa,
And from Beijing, probably, they cook faster?
Or is it the same?

[brendabaker]

brendabaker, Are done very quickly.
They cook a little faster and eat quickly.

[DonnaRosa]

Thank you DonnaRosa, for the recipe and thanks to the cameramenZarina, Umman, great additions!
I will try!