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Cooking delicious cabbage rolls with minced meat. How to cook stuffed cabbage rolls with minced meat

Step 1: Cooking minced pork.

Pork pulp must be washed well and cleaned from films. Next, cut the meat into small squares with a sharp knife. Peel one large onion and 3 garlic cloves and rinse thoroughly in water. We pass the garlic and onion through a special press. Mix this mass together with the juice into the meat until it is formed homogeneous mass... Minced meat needs to be salted and pepper. Cover the bowl of minced meat with a clean kitchen towel and let it brew for 5 minutes.

Step 2: Prepare the stuffing for the stuffed cabbage rolls.

Peel one onion, rinse and cut into medium cubes. Fry the onions in a pan with a little vegetable oil until tender golden brown. In a saucepan, cook rice in water in a 1: 1 ratio until all the liquid has boiled away. Thus, rice groats we will only finish halfway. Cool the porridge a little and mix it with onions and minced pork in a separate bowl. Salt and pepper the filling, and knead it thoroughly until smooth. To taste, you can add finely chopped herbs to the filling and additionally season with garlic.

Step 3: Cooking cabbage leaves.

Dip the head of cabbage into a deep saucepan. If it fits completely, then you can cook forks in it, and if it does not fit, then you need to look for a container for cooking deeper and wider. The head of cabbage is washed, the top few leaves are removed. Next, with a sharp knife, you need to cut off the stump without damaging the integrity of the head of cabbage. We put the forks in a saucepan and fill it completely with water. We put on medium heat and bring to a boil. Then we reduce the heat to a minimum, and we continue to cook the cabbage until the upper leaves begin to separate. In time it will take 10-15 minutes. Next, put the cabbage in a colander and let it drain well and cool it down. In the future, we divide it into leaves. We select only intact and not too small in size.

Step 4: Form cabbage rolls with meat and rice.

Put some minced meat on the cabbage leaf with a spoon.
Next, we put it in an envelope, folding the edges inward. Thus, we form cabbage rolls from all the minced meat. In order for them to be more aromatic and not to unfold during cooking, you can fry them a little in a hot pan with vegetable oil... You need to fry each cabbage roll on both sides for one minute each.

Step 5: Stew cabbage rolls.

Pour a little vegetable oil into the pan and fry the onion and grated carrots, previously cut into half rings, until blush. Next, you need to cut the tomatoes into own juice and fry together with juice for several minutes. Add peppercorns and bay leaves to the resulting sauce. Salt the tomatoes a little and fry for about a minute.
In the meantime, put stuffed cabbage rolls very tightly into a saucepan or stewpan and pour tomato sauce on top. Simmer the dish over low heat for 40 minutes, periodically adding boiled water or tomato juice.

Step 6: Serve cabbage rolls with meat and rice.


We serve the cabbage rolls hot, sprinkled with chopped herbs and sprinkle with tomato gravy, in which the cabbage rolls were stewed. You can also sprinkle cabbage rolls with sour cream, or serve it separately in a saucepan or bowl. Enjoy your meal!

In order for the minced meat to turn out to be more tasty and looks beautiful in the filling, you can not skip it through a meat grinder, but very finely chop it into cubes. In this case, the structure of the minced meat will stand out well, which means that the stuffed cabbage will turn out to be more saturated in taste.

For the preparation of minced meat, you can also use beef, chicken and other types. You can also mix several types of meat into a single minced meat. This will make the taste of the finished dish unique and irresistible.

You can also use fresh tomatoes as a dressing or tomato juice... It is important to remove the skin from fresh tomatoes before frying, for this they need to be doused with boiling water.

For such stuffed cabbage, you can also use grape leaves or fermented cabbage leaves.

Date of publication: 11/25/19

Cabbage rolls are a convenient off-season dish that diversifies the daily menu and can decorate festive table... An experienced hostess has her own recipe delicious stuffed cabbage, but it's always interesting to know how other chefs do it.

For novice cooks, cooking raises a lot of questions. How to quickly prepare cabbage leaves and properly wrap the filling so that it does not spill out? How to cook juicy cabbage rolls so that they are tender and do not fall apart? How long does it take to cook so that the cabbage is cooked and the filling does not turn into a "smudge"? This is not a complete list of the problems faced by those trying to cook stuffed cabbage for the first time.

Recipe for stuffed cabbage with photo

Cooking time: 2 hours 30 minutes

Quantity: 20 servings

Ingredients

  • cabbage leaves: 20 pieces;
  • rice: 300 g;
  • pork fillet: 500 g;
  • onion: 1 piece;
  • carrots: 1 piece;
  • sour cream: 2 tablespoons;
  • tomato paste: 2 tablespoons;
  • salt, sugar, spices: taste

Cooking instructions

    Prepare, wash and dry the cabbage leaves with a paper towel.

    Boil them for two minutes.

    Soak rice in cold water. Chop vegetables finely, cook frying.

    Remove the skin and film from the meat. Rinse and rotate in a meat grinder. Combine minced meat with rice and frying vegetables.

    Add salt, ground pepper and other spices to taste. Put the minced meat on the cabbage leaf.

    Gently roll the cabbage roll, bending the edges of the sheet inward. Secure it with a toothpick if necessary.

    Prepare the vegetable gravy. Chop the onions and carrots. Add salt, pepper, tomato paste.

    Place the gravy in a saucepan with cabbage rolls and add cold water... Put on fire.

    Add sour cream and spices if desired. Simmer in the gravy for half an hour. Stuffed cabbage should be served hot.

The recipe for cooking in a multicooker for "advanced" housewives

For making stuffed cabbage different types a slow cooker of cabbage is no worse than a saucepan or oven, and if there is no time to be present during cooking, then even better. The recipe involves the use of processed cheese, so it is not entirely ordinary, but it is worth trying.

Ingredient List:

  • cabbage - one fork;
  • chicken pulp - 650 grams;
  • groats (buckwheat) - ½ cup;
  • onions (medium size) - 1 piece;
  • processed cheese - 2 pieces;
  • chicken egg - piece;
  • breadcrumbs - 1 tablespoon (with a slide);
  • cream (low-fat) - 1 glass;
  • sour cream - 30 grams;
  • salt pepper.

Cooking process:

  1. We prepare cabbage leaves in any of the above ways.
  2. Cooking the filling: scrolling the chicken flesh with onions in a meat grinder.
  3. Add to minced meat breadcrumbs, sour cream, sorted and washed cereals.
  4. We break the egg.
  5. Season the mass with salt and pepper, mix.
  6. Cut the processed cheese into cubes.
  7. Put the minced meat on the cabbage leaf, put a bar of cheese on top, wrap it.
  8. Put the prepared cabbage rolls in a slow cooker and pour the sauce.
  9. To prepare it, mix cream with grated processed cheese, salt and pepper.
  10. Cooking cabbage rolls in a slow cooker with a closed lid in the "Stew" mode for one hour.

So, without much hassle, we get a delicious (moreover, dietary) dish, which we serve on the table with sour cream or mayonnaise.

Advice:
If you simultaneously cook stuffed cabbage and stuffed peppers, they will turn out to be more aromatic and tasty, since the composition of the dish is richer, and all products are soaked in the released juices.

Instead of white cabbage, you can take "Peking" cabbage. In this case, the cooking time should be reduced. In a multicooker, you can cook stuffed cabbage classic recipe with minced beef and pork.

In the oven: the subtleties of cooking

Of course, the most delicious stuffed cabbage rolls are made in the oven. Cabbage is a product that improves its taste when steeped in warmth. And the oven retains heat for a long time after turning off the fire.

Grocery list:

  • white cabbage - 1 fork;
  • minced beef - 350 grams;
  • water - ½ liter;
  • carrots (medium) - piece;
  • onion "Sterling" or common onion (large) - piece;
  • rice (round grain) - ½ cup;
  • sunflower oil (refined) - 50 grams;
  • sour cream - 1 glass;
  • tomato paste or sauce - 20 grams;
  • parsley greens - a bunch;
  • pepper (red and black) - a pinch;
  • salt - 5 grams.

Cooking method:

  1. Boil the rice until half cooked, rinse and let the water drain.
  2. Cut the onion into small cubes, grate the carrots on a coarse grater.
  3. In hot oil in a frying pan, fry half of the onion and carrots for three minutes.
  4. Add tomato paste and water (if necessary), simmer for 7 minutes.
  5. Add all the water and sour cream, mix and heat until boiling (do not boil).
  6. Add the other half of the onion to the minced meat.
  7. We put rice there. Salt, pepper, mix.
  8. Wrap the minced meat in prepared cabbage leaves (how to prepare cabbage is described above).
  9. Put all the envelopes in a baking dish (it is better to use a square or rectangular container).
  10. Fill the cabbage rolls with the prepared sauce.
  11. We cover the container with foil and send it to the oven preheated to 200 degrees.
  12. After 10 minutes, reduce heat and continue cooking for 30 minutes.

When serving, sprinkle cabbage rolls with chopped parsley. Looks appetizing. And the aroma is beyond praise!

Advice:

If used minced pork, cabbage rolls only benefit from this. You can take any minced meat.

To improve appearance, 10 minutes before turning off the oven, you need to remove the foil from the surface of the cabbage rolls and increase the fire. This is how appetizing crust... After turning off the oven, the container with cabbage rolls can be covered and left in the oven for another 30 minutes.

The classic recipe for cooking cabbage rolls in a pan

The most common method in a frying pan involves using a mixture of minced meat from different types of meat and rice.

Grocery list:

  • minced beef - 300 grams;
  • minced pork - 300 grams;
  • rice (preferably long-grained), half-cooked - 1 cup;
  • cabbage - one medium-sized fork;
  • sour cream - 150 grams;
  • broth - 1 liter;
  • refined sunflower oil - 60 grams;
  • tomato paste or sauce - 30 grams;
  • salt - a pinch;
  • greens - 1 bunch;
  • onions (medium size) - a piece.

Cooking method:

  1. Mix the minced meat with rice and grated (or finely chopped) onions. Salt and pepper.
  2. Wrap the filling in the prepared cabbage leaves.
  3. Fry cabbage rolls in a pan on both sides in hot oil until a light golden crust forms.
  4. We put in a deep frying pan and fill with sauce from broth, sour cream and tomato.
  5. Prepare the sauce in a separate container.
  6. The liquid should almost completely cover the cabbage rolls, but they "peek" out of the sauce.
  7. Bring the contents of the pan to a boil and heat over low heat for 45 minutes.
  8. We make sure that the gravy barely boils, avoiding a violent boil or a complete cessation of boiling.
  9. Turn off the heat and sprinkle the cabbage rolls in a frying pan with chopped herbs, cover with a lid and let stand for about an hour.
  10. We serve stuffed cabbage rolls on the table, please the guests and enjoy ourselves.

Bon Appetit!

Advice:

Many housewives vary the proportion of rice and minced meat in this recipe. But delicious cabbage rolls are obtained if you strictly maintain a 3: 1 ratio of product volumes (in favor of meat).

A good solution is to serve cabbage rolls with sour cream sauce, which contains flour. It is prepared separately by heating a mixture of broth, sour cream and tomato along with a thickener and spices.

To improve the taste, in addition to the onion, you can add a little chopped garlic to the minced meat. It is important to observe the measure.

What are the fillings?

It is difficult to say which is more important for the taste of cabbage rolls: cabbage, sauce, filling or cooking method. Probably, each of these factors plays a role.

The composition of fillings cooked in a pan, in the oven or using a multicooker can include a variety of products:

  • Minced meat (beef, pork, chicken, turkey fillet, etc.);
  • groats (rice, buckwheat, couscous, barley, pearl barley, millet);
  • vegetables (onions, potatoes, Bell pepper, carrots, turnips, zucchini);
  • fruits and dried fruits (quince, prunes, raisins, apricots, dried apricots, apples);
  • greens (parsley, celery, dill, basil);
  • cottage cheese;
  • mushrooms;
  • chicken eggs;
  • sausage;
  • fish (sturgeon, pike perch).

Leaves are used as a "wrapper":

  • cabbage (white cabbage, red cabbage, savoy cabbage, Beijing cabbage);
  • grapes;
  • spinach, salad;
  • wild garlic;
  • beets.

Each nation has its own recipe for stuffed cabbage. Residents of the Caucasus and Bulgaria often use grape leaves, and the dish is called "dolma". Sauces differ in no less variety. It is based on broth and sour cream, and optionally added to them: tomato, mustard, kvass, spices.

How to choose cabbage and prepare it?

Let's dwell on the main methods of making classic cabbage rolls from white cabbage with meat and vegetables.

First you need to choose the right head of cabbage. And it should be loose (not tight), flattened, then the leaves will be easily separated. Such a vegetable is usually white(no green tint). Delicious cabbage rolls are obtained from young cabbage (leaves separate without problems, and after cooking they become soft and juicy at the same time).

There are several ways to cut a head of cabbage:

  1. Separate the raw leaves from the stalk, boil them in salted water for about 10 minutes.
  2. Soak a whole head of cabbage for 15 minutes in salted boiling water, and then separate the sheets.
  3. Cut a stalk from a fresh head of cabbage, and place it in the microwave. Then warm up the vegetable and gradually “strip” it as the leaves separate.
  4. If you don't want to mess with boiling water, freeze cabbage leaves cut from the stalk. After thawing, they will be soft and pliable for further manipulation.

In the first two methods, at the end it is necessary to dry the separated leaves with a paper towel and cool them. Cut off the thickenings at the bases with a sharp knife. If you come across winter varieties of cabbage (tough), you can lightly beat off the hard places with a culinary hammer. But it's important not to overdo it so the leaves don't break.

Secrets of delicious cabbage rolls

When forming, the filling is placed on the inside of the sheets at the base.

If cabbage rolls do not keep their shape (unfold), their "wrapper" can be fastened with wooden skewers.

To make the "wrapper" pliable, the thickenings at the base of the cabbage leaves are cut off with a sharp knife.

Correctly prepared cabbage leaves turn out to be translucent, the filling shines through them.

If you come across a large head of cabbage, the leaves should be cut into 2-3 pieces.

It is better to finely chop the meat for the filling, or you need to use a grid with large holes for the meat grinder. In this case, the filler will be juicy and crumbly.

No matter how the cabbage rolls are prepared, the result always amazes numerous lovers of this dish. A little patience and imagination will allow you to create an unrivaled cooking masterpiece in any season!

Cabbage rolls are traditionally an autumn dish, when fresh cabbage... They are prepared with both minced meat and various vegetables. Today we will cook classic stuffed cabbage rolls with minced meat and rice, this is how they have always been cooked.

The most important thing in stuffed cabbage is the filling. To prepare it, put it in a dish homemade minced meat, boiled rice, half finely chopped onions, greens and one egg... Do not forget to salt all this with two teaspoons of salt and add other seasonings of your choice.

Mix the ingredients thoroughly for meat filling stuffed cabbage.

Now let's take up an equally important stage of cooking in stuffed cabbage - cabbage. Wash the head of cabbage, remove a couple of top sheets and cut off the top of the stump, as shown in the photo.

Cut around the stump with a knife as in the photo. This is done so that later it would be convenient to separate the leaves from the cabbage head.

Place the cabbage in a large saucepan and cook for 20 minutes on different sides. The cooking process makes the heads of cabbage leaves softer and not brittle, which will allow us to wrap minced meat in them.

Detach the cabbage leaves from the head. If necessary, trim off the rib of the cabbage leaf. The middle can then be used as an ingredient for a salad, or as a side dish - perhaps I'll post his recipe later.

It is very simple to wrap cabbage rolls, now I will demonstrate this process with an example. We take a sheet and put the minced meat on it as in the photo.

We do one twist.

Fold up the side edges.

We wrap the cabbage roll to the end.

As a result, I got 13 cabbage rolls, of which I decided to cook 4 pieces, and freeze the rest. Well, let's get down to cooking our cabbage rolls with minced meat.

First of all, we will prepare vegetables for frying and stewing - this is the finely chopped remaining half of the onion, a tomato and grated carrots.

In a frying pan, heat the vegetable or olive oil and put the prepared vegetables there for stewing. Salt and pepper to taste, add bay leaves and black peppercorns. Simmer them under a closed lid for 10 minutes, stirring occasionally.

When the vegetables are stewed, put stuffed cabbage rolls on them, heat them a little in vegetables, add water and, covered with a lid, leave them on low heat for 40 minutes.

After 40 minutes, serve our cabbage rolls with minced meat and rice to the table, not forgetting to add sour cream.

Bon Appetit!

The classic dish is prepared from white cabbage, Peking cabbage or Savoy cabbage. Less commonly, young leaves of beets or grapes are used.

The five most commonly used ingredients in casserole recipes are:

The traditional stuffing for stuffed cabbage rolls consists of minced meat, boiled rice and sautéed vegetables. It is seasoned with ground pepper, meat spices, thyme, Provencal herbs... Garlic is added for flavor and hot peppers... On fast days, the filling is prepared from boiled cereals, mushrooms, vegetables and seafood.

The sauce for the dish is made from sour cream, tomato paste, ketchup and grated tomatoes. Sometimes they add to it soy sauce, chopped vegetables, herbs.

A delicious dish is being prepared all year round, but it is especially tasty from fresh young vegetables.

The five lowest calorie recipes for stuffed cabbage in a saucepan:

  1. Minced meat is made from pork, beef, chicken or turkey. If desired, products can be combined in different proportions. To make the filling tender, add 50-100 ml of water to it and knead well with your hands. After that, the minced meat is mixed with sautéed vegetables, salt and spices.
  2. For the preparation of stuffed cabbage, use round or long rice. The groats are dipped in boiling water, the heat is reduced and boiled for 8-10 minutes. After that, it is washed under running water and combined with minced meat.
  3. Cabbage leaves are boiled in boiling water until soft. The workpieces are cooled and then cut into pieces of the required size.
  4. Minced meat is spread on cabbage leaves, cabbage rolls are rolled up in envelopes or rolls.
  5. Grease the bottom of the pan with vegetable oil and pour in 100 ml of water. Stuffed cabbage rolls are laid out in layers and covered with sauce.
  6. The broth is brought to a boil, then the heat is reduced. The dish is boiled for 40-60 minutes.

Treats are laid out on plates and served with your favorite sauce.

To save time, housewives prepare semi-finished products in advance. Cabbage rolls are put into freezer bags and sent to the freezer. The blanks are taken out as needed and stewed in a saucepan with sauce.

If you love meat and vegetables, then such a dish is as if written for you. It takes time, but almost does not require skills, therefore we boldly say that even a child can cope with it.

Since the main ingredient in today's dish will be cabbage and minced meat, it is wise to tell you how to choose the right one. given products... Don't worry, nothing complicated. Mindfulness is just important here.

When choosing cabbage, you need to pay attention to the appearance. The leaves should be soft green and always even in color (we are considering the option of white cabbage). There can be no holes, like from the tracks of caterpillars. There should be no stains, bumps or darkening either.

When buying minced meat, it is also important to evaluate the color of the product. He must match. That is minced chicken should be pale pink, veal or beef should be deep red, burgundy, and pork should be pink. If the product is gray and there is a pool of blood underneath, you don't need to buy it. You can also touch the minced meat through the bag, it should be tender and homogeneous.


Classic stuffed cabbage rolls with rice and minced meat

Cooking time

calorie content per 100 grams


Classics have always been and will be in fashion, so you should not give up recipes of such a plan. Here everything is the same as it was with our grandmothers, which means that it is very tasty.

How to cook:


Tip: you can choose any to taste as meat: pork, veal, chicken, beef, turkey, lamb and so on.

This type of minced meat is considered the most delicate, and therefore light, dietary. To make sure of this, you will have to try to cook this dish.

How much time - 2 hours and 10 minutes.

What is the calorie content - 78 calories.

How to cook:

  1. Wash the fillet, cut off all excess and cut into cubes;
  2. Wash root vegetables in the form of two onions and carrots, after cleaning;
  3. Chop the onion into cubes with a sharp knife, and grater the carrots;
  4. Add half the onion to the fillet and scroll them together through a meat grinder;
  5. Add spices to taste and mix by hand;
  6. Heat a frying pan with one tablespoon of oil and add half of the carrots there;
  7. When the carrots are soft, add them to the minced meat;
  8. First of all, rinse the rice thoroughly so that the water becomes clear;
  9. Pour it with water and place on the stove until it boils;
  10. Then cover with a lid and cook until half cooked over low heat;
  11. It will take no more than ten minutes;
  12. Add rice to minced meat and carrots, add two tablespoons of tomato paste and one spoonful of vegetable oil;
  13. Mix the minced meat thoroughly by hand so that all components are combined;
  14. Wash the cabbage, remove the top sheets and cut the stump with a sharp knife;
  15. Put forks in a saucepan, fill with water and turn on gas;
  16. Bring to a boil and cook for five minutes until the top leaves become soft;
  17. After that, take out the cabbage and remove the leaves. When this becomes difficult, return the cabbage to the water to soften the top leaves again;
  18. Cut thick places from each sheet and fill them with filling;
  19. Roll cabbage rolls and fold tightly in a deep saucepan or stewpan;
  20. Pour the rest of the oil into a pan, add onions and carrots;
  21. Add tomato paste, spices and simmer for ten minutes when it boils;
  22. Pour the cabbage rolls with broth, place the resulting frying from the pan on top;
  23. Peel the garlic, push through a press and put on top of the frying;
  24. Cover and bring to a boil, cook for forty minutes;
  25. After that, pour the sour cream on top and return to gas for another twenty minutes.

Tip: instead of sour cream, you can pour the stuffed cabbage with cream, it will turn out to be no less tasty.

One more easy recipe preparation of the famous and popular dish... Ready to jot down a recipe to surprise your family?

How much time - 2 hours and 25 minutes.

What is the calorie content - 94 calories.

How to cook:

  1. Disassemble the cabbage into leaves, rinse and set aside;
  2. Bring the pot of water to a boil, put the leaves in it;
  3. Cook for a minute, then remove and cool;
  4. Cut off the cuttings with a knife and the cabbage roll is ready;
  5. Wash the meat, remove excess fat with a knife;
  6. Cut into pieces and grind into minced meat using a meat grinder;
  7. Rinse the rice, fill it with water and place on the stove;
  8. When the water boils, cover and cook for no longer than ten minutes;
  9. After cooking, the rice must be cooled;
  10. Peel the onion, wash it and chop it into cubes;
  11. Heat two tablespoons of oil, add half of the onion;
  12. Simmer it for ten minutes;
  13. Add minced meat and cook with onions, stirring occasionally;
  14. Five minutes after the start of cooking, add spices, mix;
  15. Fry for another five minutes, then close the lid and cook the minced meat for twenty minutes;
  16. After that, pour rice into a frying pan, mix;
  17. Close the lid and cook for another ten minutes;
  18. Cool the filling, and then fill the cabbage leaves with the resulting mass;
  19. Roll up an envelope and put stuffed cabbage rolls in a pan;
  20. Pour three more tablespoons of oil into the pan and fry until golden brown on all sides;
  21. Heat another frying pan with the remaining oil;
  22. Pour in the remnants of onions and carrots, which have already been washed, peeled and grated;
  23. Add spices to taste and a little sugar;
  24. Add tomato juice to soft root crops;
  25. Pour in some water and cover for ten minutes;
  26. Pour stuffed cabbage with the resulting mass and cook for at least half an hour.

Tip: instead of tomato juice, you can use fresh tomatoes or a paste made from them.

It is unlikely that you once cooked cabbage rolls in a pan. If we are right, then rather get down to the recipe. You will be surprised at how delicious it is.

How much time - 1 hour and 55 minutes.

What is the calorie content - 156 calories.

How to cook:

  1. Rinse the rice from starch until transparent and pour water over again;
  2. Place it on gas and bring to a boil to boil until half cooked;
  3. At the end of cooking, cover with a lid and set aside;
  4. Peel the onion along with the carrots and be sure to rinse the root vegetables;
  5. Cut the first into small cubes, and grind the second on a grater;
  6. Pour oil into a frying pan and let it heat;
  7. Add onions and carrots to soften;
  8. Place the minced meat in a deep bowl and set aside;
  9. When the root vegetables are ready, transfer half of the frying to the minced meat, add rice there;
  10. Mix the mass with your hands so that everything is evenly distributed;
  11. Disassemble the cabbage in sheets, set aside;
  12. Bring a small saucepan of water to a boil;
  13. Lower the sheets one at a time until they are soft, then pull out with a fork. It will take about a minute for one piece of paper;
  14. After that, remove all hard stripes from the cabbage leaves;
  15. Spread out the finished filling and roll the stuffed cabbage rolls with an envelope;
  16. Fold all finished envelopes on a baking sheet;
  17. Wash the tomatoes, remove the green parts and cut into cubes;
  18. Peel and chop the garlic using a press;
  19. Add both components to the root vegetables in the pan;
  20. Turn on the gas and bring to a boil, simmer for five minutes;
  21. Then add sour cream and cook for at least ten minutes;
  22. Pour stuffed cabbage with the resulting mass and put in the oven for 40 minutes at 180 Celsius.

Tip: if the size of the pan allows, then you can boil more cabbage leaves at a time.

Use large to medium-sized cabbages so that you get larger leaves. It will be very difficult to wrap the filling in small leaves.

The younger the cabbage forks, the softer its leaves will be, so you can choose according to age. Or you have to boil the leaves.

As a sauce, you can use not only tomato paste with water, but also tomato juice. Also, together with cream, you can safely use cream to make the sauce thicker and denser.

Have you tried all four recipes yet? Still no? Then quickly write down the ingredients, go shopping and get started. After trying, you will regret not having done it earlier.