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Stuffed Cabbage - Favorite Hot Dish: With Meat, Mushrooms, Fish

Cabbage rolls can be cooked with meat, vegetables, millet, mushrooms and even fish. And instead of white cabbage, Beijing, grape or beet leaves are also used. This is a universal hot dish for meat-eaters and vegetarians, which can be served both on weekdays and on holidays. Stuffed cabbage is convenient to warm up, especially in a food warmer, which is important for long receptions. A classic side dish for cabbage rolls is boiled or mashed potatoes.

As for the secrets of cooking cabbage rolls, a few should be highlighted. First, the choice of meat is important. If you are an adherent of the classic cooking option, then when choosing pork, take the fattest piece so that the cabbage rolls are super juicy. Secondly, the rough part of the cabbage leaf must be cut off or beaten off with a hammer, then the cabbage rolls will easily curl up, and it will be more pleasant to eat them. Thirdly, for a clear shape of cabbage rolls, lightly fry them first. The fourth life hack: in order for the cabbage to become soft, it is not necessary to boil it, you can simply put it in the freezer for a while. After thawing, the cabbage will become soft, and the leaves will separate without problems. 

We present the top 6 recipes for making cabbage rolls - from classic ones with meat to original ones with fish, millet and mushrooms.

1. Cabbage rolls with pork, a classic recipe

Ingredients for the cabbage roll:

cabbage head; 2 onions; carrot; 700 g minced pork; 120 g round rice; 1 tsp salt; 1/2 tsp black ground pepper; 2 tbsp. l. vegetable oil, sour cream and tomato sauce; 500 ml of water.

Rinse the rice and boil in salted water until tender. Cut the peeled onion into cubes, grate the carrots. Fry onion with carrots in butter until soft.

In a bowl, combine minced meat, boiled rice and fried vegetables, salt and pepper. Stir, stuffing for cabbage rolls is ready!

Cut the stalk off a whole cabbage, so it will be easier to separate the leaves. If not, then dip the cabbage in a pot of boiling water and boil for 5 or more minutes. At a torn cabbage leaf, cut off the dense part with a knife or beat it with a hammer. Put a spoonful or two of the filling on a sheet and wrap it with an envelope. Place the cabbage rolls tightly in a saucepan.

Mix water, tomato paste and sour cream. Pour the stuffed cabbage with the resulting sauce.

Bring to a boil, then lower the heat and simmer the cabbage rolls over medium-low heat, covered, for 50 minutes. Serve with sour cream!

2. Cabbage rolls with minced meat and lentils

You will need:

head of young cabbage; 600 g minced meat; a glass of lentils; bulb; 2 cloves of garlic; 3 art. l. tomato paste; 1 tsp Sahara; salt and spices for meat to taste; 100 ml of vegetable oil; 2 glasses of water.

Peel the onion, cut into cubes and fry in oil in a pan over medium heat until soft. In a large bowl, mix the minced meat (pork or a mixture of pork and beef), lentils, fried onions, garlic, salt, spices passed through a press. The head of cabbage can be blanched in salted water, or you can simply heat it in the microwave. Send the cabbage in the microwave for a few minutes, then remove the top leaves. Repeat until you have removed as many leaves as you need. 

Spread the minced meat on a leaflet and fold it into an envelope. Fry the finished cabbage rolls in oil in a saucepan or high frying pan (in which you will then stew them) on both sides until golden brown (a couple of minutes on each side). Pour the cabbage rolls with a sauce of water, tomato paste and sugar. Bring to a boil, then simmer, covered, over medium-low heat for 50 minutes.

3. Cabbage rolls baked in sour cream and ketchup sauce

Ingredients:

cabbage head; 300 g minced meat; 2/3 cup rice; 150 ml of ketchup; 200 ml sour cream; 300 ml of meat broth; 2 onions; 1 carrot; salt, pepper, herbs to taste; 1 bay leaf; 2 tbsp. l. vegetable oil.

In minced meat, add rice boiled until cooked, finely chopped onion (one), salt, pepper. Stir. Cut the stalk from the head of cabbage, then put it in a pot of boiling water, hold for 5 minutes and carefully disassemble it into leaves with the help of forks. Put a spoonful or two of the filling on each cabbage leaf, fold it into an envelope and put it tightly in a deep heat-resistant form.

Prepare the dressing in a large skillet. Cut the second onion into cubes, grate the carrots. Fry vegetables in vegetable oil until soft. Add ketchup, sour cream, mix, then pour in the broth, put the bay leaf, bring to a boil and simmer for 5 minutes over low heat.

Pour the dressing over the cabbage rolls and bake in the oven at 180 degrees for 45 minutes. Important: the cabbage rolls must be immersed in the sauce, if this is not the case, then add the broth.

4. Lenten cabbage rolls with mushrooms and millet

Ingredients:

1 Beijing cabbage; 300 g of champignons; 200 g of millet; 2 onions and carrots; 500 ml of tomato juice; 3 art. l. vegetable oil; salt, black pepper to taste.

Pour millet with two glasses of water, add salt to taste and cook over medium heat until the liquid evaporates. Peel onions and carrots and cut into strips or cubes separately. Fry half of the chopped onion in oil until soft, then add half the carrots and champignons cut into large cubes or slices. Salt and fry until tender. Put to the finished millet, mix. The filling is ready!

Then fry the remaining onions and carrots in a pan until soft, pour in the tomato juice, add spices and simmer for a couple of minutes.

Separate the cabbage into leaves, blanch for a couple of minutes and put it in a colander to drain excess liquid. Form cabbage rolls by rolling cabbage stuffed with millet and mushrooms. To do this, put a spoonful of the filling on the wide edge of the sheet, fold the sides, and then twist it into a roll.

In a greased baking dish, fold the cabbage rolls in one layer (if necessary, use two forms), pour over the filling. Bake at 180 degrees for 35 minutes.

5. Cabbage rolls with fish

Ingredients for lazy cabbage rolls with fish:

500 g fish fillet (any fish will do); 300 g of white cabbage; 4 tbsp. l. rice bulb; 200 ml of tomato juice or a mixture of tomato paste and water; a pinch of salt and pepper; 2 tbsp. l. vegetable oil; greenery.

Boil the rice until tender in salted water, boil the cabbage until soft and chop finely (or you can lightly fry the chopped cabbage). Peel the onion, cut into cubes and fry in oil until transparent. Cut the fish fillet into pieces and chop with a blender into minced meat. You can also do this with a meat grinder.

Mix all the ingredients, salt, pepper and form into small cakes. Fold them into a heat-resistant form and send for 10 minutes in an oven preheated to 180 degrees.

Then choose, fill with tomato juice and put in the oven for another 10 minutes. Enjoy!

6. Lazy cabbage rolls

When preparing lazy cabbage rolls, we chop cabbage and mix with minced meat and rice. Then the cabbage rolls are baked in the oven with sauce or stewed in a saucepan, as usual.

One useful note. When you form lazy cabbage rolls, dip them in boiling water for a minute, so they keep their shape.

Ingredients for lazy cabbage rolls with minced meat and rice:

400 g minced meat; 100 g of rice; bulb; carrot egg; half a head of cabbage; 2 tbsp. l. vegetable oil; A glass of tomato juice; 100 ml sour cream; 1 st. l. dried ground paprika; salt, pepper (allspice) to taste.

Boil rice until half cooked. Finely chop the carrots and onions and fry in oil until soft. Shred the cabbage. Mix all the prepared ingredients for cabbage rolls, beat in the egg, add spices. Put the semi-finished products in a saucepan, pour juice and sour cream and simmer after boiling over low heat for 40 minutes. If you like stewed cabbage, you can chop the remaining half of the cabbage and put it under the cabbage rolls with a pillow before turning on the stove.

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