Fried envelopes from cabbage leaves. Meat under cabbage leaves How to cook meat in cabbage leaves

Cabbage rolls are one of the famous and hearty dishes Slavic cuisine. The combination of cabbage and minced meat can not only decorate festive table but also become a worthy solution for everyday dining.

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There are many versions of the origin of stuffed cabbage. There is an opinion that this dish originated from crepinet, which means "scraping". This dish was served in France in the 18th century. Pigeons or quails were roasted whole on a rasp or grater (grate) over coals. At the beginning of the 19th century, Russia learned about this method of cooking poultry, and chefs began to cook pigeons everywhere. At the same time in Europe, chefs invented false crepe - fried minced meat wrapped in a fat net. It was this kind of delivery that later received the name "cabbage rolls" in our country.

Some historians are convinced that minced meat in cabbage leaves was prepared in ancient Greece. In the comedy of Aristophanes back in the 5th century. BC. one of the characters says: "Give me cabbage leaves with meat!" There is a version that cabbage rolls are of Caucasian origin. Muslims often cook dolma - minced lamb with rice wrapped in grape leaves. This filling can be replaced by vegetables or millet, it all depends on the imagination of the cook.

Instead of white cabbage you can use Savoyard or Peking

The secret of making stuffed cabbage lies in giving softness to cabbage, the leaves of which are blanched in hot salted water, thus bringing them to an elastic state. V.V. Pokhlebkin in his encyclopedia suggests another way: you need to wrap the leaves in foil and hold them in the oven for 5–7 minutes. This will preserve not only the juiciness and strength of the cabbage leaves, but also improve the taste of the vegetable.

Cabbage rolls are a dish that can be served both hot and as cold appetizer... For example, meat will be completely replaced by mushrooms, cottage cheese, vegetables, nuts and even dried fruits. They can be fried, baked, stewed in various sauces, steam, cook on the wire rack.

It is not at all difficult to wrap the filling in a cabbage leaf, you need to unfold it, beat off the thick part with a kitchen hammer or just cut it out with a knife. If you want to fry cabbage rolls before baking or stewing, you should first roll them in flour and then put them in a hot pan. The dish can be prepared in classic version or use more simple recipe and make lazy cabbage rolls.

Cabbage rolls: a classic recipe

Before preparing cabbage rolls, you need to take the following products:

White cabbage; - 300 g ground beef; - 200 g minced pork; - 100 g of rice; - 200 g of carrots; - 2 pcs. onions; - 2 tomatoes; - vegetable oil; - salt; - 150 g sour cream; - ground black pepper; - flour; - 50 g tomato paste.

Pour water into a saucepan, put the container on medium heat and boil. Gently dip the cabbage into the liquid, season with salt, cook for 10-15 minutes. Then put the vegetable on a sieve, let the water drain completely, and then disassemble it into individual leaves. Tough stems should be softened with a hoe or cut with a knife.

The stuffing for cabbage rolls does not have to be meat, you can use mushrooms or vegetables to your liking

Mix the minced meat, salt, add pepper. Grate the carrots, chop the onion into small cubes, chop the tomatoes in the same way. Mix the ingredients with the meat. On cabbage leaves you need to spread two tablespoons of the filling, fold, giving an oblong shape. Pour flour into a small plate, roll cabbage rolls in it, and then put them in a hot frying pan. Fry on both sides, and then place in a deep heat-resistant container, pressing firmly against each other.

Preparing the fill is easy. To do this, you need to combine sour cream and tomato paste... Pour this mixture over cabbage rolls. Typically, such a mixture is diluted with distilled, bottled, or filtered water. After that, the dish can be baked in the oven for 30–40 minutes or simmered over low heat for about 1.5 hours. Serve on the table with the sauce in which the cabbage rolls were prepared.

Lazy cabbage rolls - it couldn't be easier!

Cooking cabbage rolls can take quite a bit of time if you make them more simple version... For this you will need:

400 g of cabbage; - 500 g minced meat; - 200 g of boiled rice; - 2 onions; - 250 g of 10% sour cream; - 250 g tomato paste; - breadcrumbs; - salt; - pepper; - vegetable oil.

Today we'll talk about how is it right cook cabbage rolls in cabbage leaves stuffed with minced meat.

Homemade stuffed cabbage- so dear to our heart and certainly delicious second dish! Our grandmothers and mothers made sure to cook them for us in childhood. Recipe for cooking cabbage rolls classic recipe is based on wrapping minced meat in cabbage leaves, although there are many different options cooking stuffed cabbage. But today we are preparing the classics!

Step-by-step recipe for making cabbage rolls with photos

To prepare stuffed cabbage, we need the following ingredients:

• White cabbage - 1 large head of cabbage;
• Minced meat - 1 kg;
• Dry rice - 0.5 cups (250 gr.)
• Onions - 2 large heads;
• Fresh carrots - 1-2 pieces;
• Tomato paste - 2 tablespoons;
• Sour cream 15% fat - 150 grams;
• Dry seasonings - to taste;
• Ground black pepper or a mixture of peppers - to taste;
• Salt to taste;
• Bay leaf - to taste;
• Fresh herbs (dill, parsley, etc.) - to taste;
• Refined vegetable oil - for frying.

Let's start making stuffed cabbage rolls:

Step 1. Let's start the preparation by preparing the stuffing for stuffed cabbage, namely with the preparation of minced meat... Prepare minced meat for stuffed cabbage from two types of meat - pork + beef from a 1/1 ratio, that is, take a pound of pork and a pound of beef.

1. Scroll the meat in a meat grinder along with the onions. Take 1/3 of the large bow onion.
2. Season the minced meat with salt and pepper to taste.
3. For the minced meat, now you need to very finely chop the rest of the onion, just cut it, do not twist it. (Our family loves it when onion fried until golden brown is added to the stuffing for stuffed cabbage. If you do not accept this, then just chop it very finely with a knife).
4. Mix the minced meat well with your hands and do not just mix, but knead it, so it will be much more fluffy. Set aside the minced meat for now.

Minced meat for stuffed cabbage

Step 2. The next step in cooking is preparing the rice. We will boil the rice until half cooked and rinse. This technique will make the filling more lush than if you put the rice, not washed or raw. By rinsing the rice, we rinse off the sticky part that is present in the rice grits.

1. Rice groats need to be sorted out, rinsed well, placed in a saucepan and covered with water.
2. Put a saucepan with rice on the stove and cook the rice until half cooked.
3. Drain the undercooked rice into a colander and rinse with water.
4. Leave the rice in a colander to drain the liquid.

Rice for stuffing stuffed cabbage

Step 3. Let's continue cooking - prepare the cabbage. To do this, you will need a large saucepan that can hold a whole head of cabbage.

1. Place the cabbage in a saucepan and cover it with water so that the vegetable is completely hidden under the water. Turn on the stove and let the water boil.
2. After boiling, boil the cabbage in water for about 10 minutes. Remember that our goal is not to boil the cabbage, but only to soften it a little. After this procedure, the cabbage leaves will be much easier to separate from the stump.

Place the whole head of cabbage in a saucepan.

Step 4. After boiling the cabbage, carefully drain the water and remove the cabbage by placing it in a large colander or on a tray. Let the cabbage cool and shed excess liquid.

Cool the head of cabbage and drain the water

Step 5. While the water is draining from the cabbage head, let's start preparing the filling for stuffed cabbage.

We need to close chopped meat and boiled rice until half cooked. After mixing, taste and add more salt and pepper if necessary.

Filling for stuffed cabbage and rice

Step 6. Next, you will need to separate the cabbage leaves from the cooled head of cabbage from the stump. Each leaf carefully, so as not to damage the integrity of the sheet, must be separated with a knife, cutting off at the base. In this way, disassemble the head of cabbage, cutting off each leaf until the leaves are large enough to wrap the minced meat in them. Set the cabbage leaves aside for now.

Separate the cabbage leaves from the head of cabbage

Step 7. Now let's start preparing cabbage leaves for cabbage rolls. You will need a large cutting board, on which you will wrap cabbage rolls and fold them.

Carefully lay out the cabbage leaf and cut off a part of the thickening at the base of the leaf horizontally with a thin, sharp knife. Do this with each leaf.

Cut off the thickening from the cabbage leaf with a knife

Step 8. We wrap the stuffing for cabbage rolls in cabbage leaves.

1. In order to wrap cabbage rolls, you need to spread the cabbage leaf on a cutting board.
2. Put required amount meat filling on the sheet at its base.
3. Fold the edges inward at the sides.
4. Then, slightly compacting, roll the sheet into a roll.
5. The edge of the sheet, so that it does not unwind, can be pinned with a toothpick or tied with a string of cabbage rolls, although this is not necessary. There is one more trick! To prevent the cabbage rolls from unfolding, you need to beat an egg and dip the cabbage rolls in it. This technique is used by cooks so that cabbage rolls do not unwind when stewing.

We form cabbage rolls

Thus, wrap all the leaves in cabbage rolls.

Cabbage rolls are ready for further cooking

Step 9. Fry cabbage rolls in a pan. All cabbage rolls, before they go to stew, need to be lightly fried.

1. To do this, put the pan on fire, pour in vegetable oil.
2. As soon as the oil heats up, spread the cabbage rolls with the seam down and fry on both sides for 5 minutes on each side.

Fry cabbage rolls on both sides

Step 10. We put stuffed cabbage rolls with a saucepan or cast iron. Lay out the bottom of the container in which the cabbage rolls will be stewed with a layer of cabbage leaves. If there are unparsed leaves from our head of cabbage, then use them. After the "pillow" of leaves is ready, start spreading the cabbage rolls.

We put the fried cabbage rolls in a stewing dish

Step 11. Cooking the sauce in which the cabbage rolls will be stewed. To prepare the filling for cabbage rolls, we need the remaining onion head, carrots, tomato paste, sour cream, salt, pepper, seasonings.

Onion. Peel and rinse the onion head cold water and cut into medium cubes. It is not necessary to finely chop the onion, the onion will still be quenched during cooking.

Cut the onion into cubes

Carrot. Wash the carrots, peel, rinse again with water and cut into cubes or strips. You can grate on a coarse grater.

Rub the carrots on a coarse grater

Saute onions and carrots. Take a deep skillet. In this frying pan, fry the chopped onions until transparent, then add the grated or chopped carrots and sauté for another three minutes, stirring constantly.

Passing onions and carrots

Add tomato paste. Reduce heat to medium and add tomato paste to onions and carrots, stir and keep on fire for another three minutes.

Add tomato paste to sautéed vegetables

Add sour cream. Next, dilute sour cream with water and pour into a frying pan with tomato frying, mix. (There should be enough water to make the sauce so much that the cabbage rolls will hide when stewing). Let the pouring boil and add salt, pepper and seasonings to taste. Remove skillet from stove and add heat to high.

Add sour cream to vegetables and tomato

Step 12. Fill the cabbage rolls with tomato-sour cream sauce. Put a container with cabbage rolls on a heated stove, pour the cabbage rolls with the sauce we have prepared. After the cabbage rolls are in the sauce and on the stove, cover them with a lid and wait until the filling begins to boil, as it boils, reduce heat to low and simmer over low heat for at least an hour.

Pour cabbage rolls with sauce

Before the end of stewing, add bay leaf to the cabbage rolls in about ten minutes, and after turning off the stove it's time to add finely chopped fresh herbs.

After turning off the stove, do not remove the container with cabbage rolls, let them sweat on a warm stove until it cools down.

Cabbage rolls with meat filling ready, they can be served as independent dish... They are served with sour cream and herbs. You can also serve a side dish with cabbage rolls, for example, mashed potatoes or boiled rice.

If you used a thread to give the stuffed cabbage integrity, then do not forget to release the cabbage rolls from it when serving. Just cut the thread with scissors, and then serve it to the table.

Eat stuffed cabbage rolls for health! Enjoy your meal!

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We will cook today extraordinary dish- fried cabbage leaves with egg. A white cabbage leaf is folded into an envelope, dipped in an egg and fried in a pan. It turns out a kind of cabbage schnitzel.

These envelopes made from cabbage leaves are very tasty and can be made from both young cabbage and winter varieties.

We need:

white cabbage (large head of cabbage)

3 large eggs

vegetable oil

salt - a pinch

ground black pepper - to taste

Preparation:

Cut the stalk of cabbage. Disassemble the head of cabbage into leaves (we need 15 large leaves). We wash them under running water. Then you need to boil the floor of a pot of water and add half a teaspoon of salt there. Then put the leaves in this boiling water and cook for 5-10 minutes (depending on the thickness of the leaves).

After that, throw them in a colander and wait until they cool down. Next, we beat off each sheet on one side, so that later it would be easier to fold the envelopes. If the cabbage is old, then the square in the stump area must be cut off.

We roll each leaf of cabbage into envelopes, as well as for stuffed cabbage.

Beat eggs in a bowl, add salt, pepper and mix everything.

Dip each envelope of cabbage leaves in an egg and fry on vegetable oil on both sides until golden brown over medium heat.

Many people make cabbage envelopes in batter, as well as with cheese, ham and other fillings.

Bon Appetit!

I was looking for the unusual meat dish... Specifically in this recipe, I liked the fact that no oven is needed, no roasting, products are available, the taste is special and very homemade!
For myself, I concluded that I will cook the dish according to this recipe more than once, but it is better to break the cabbage leaves, because when you put meat and vegetables on a plate, a huge cabbage leaf looks not fashionable on a plate, and there is it in such the form is not very convenient.
Let's go to cook:
1 kg of meat (this can be a neck, shank, or just a tenderloin). Type of meat: pork or beef.
a few cabbage leaves (about 5)
1 carrot
2 fresh zucchini or zucchini
2 onions
2 cups tomato juice
salt, spices to taste
lavrushka, garlic

Preparation:
1. Cooking meat. To do this, cut the meat portioned pieces 1 cm each. Season with salt and pepper, spread the spices well and evenly over the meat.
I cooked from a pork neck.


2. Chop vegetables. To do this, chop the carrots, onions and zucchini into rings.


Cut carrots thinner. Carrots, very coarsely cut into thick circles, will be eaten.
3. Take a cauldron or any pot with thick walls. Put the cabbage leaves on the bottom of the pan.


As I wrote above, nothing will happen if you tear these cabbage leaves for more small pieces and put the cabbage in one layer on the bottom of the cauldron. Otherwise, you will end up with everything in pieces and in some places huge cabbage whole leaves. It is inconvenient to eat them and spread them in portions and in general.
Next, spread the meat in one layer on the cabbage leaves.


First we spread a layer of carrots on the meat, then a layer of zucchini and then a layer of onions. Cut a couple of garlic cloves in half and put in a cauldron. We do the same with lavrushka.


Fill with 1 cup of prepared tomato juice.
Before pouring tomato juice, you need to prepare it: add salt, sugar to the tomato juice, and if necessary lemon juice... Your tomato juice should be sweet and sour.
Further, after tomato juice, put cabbage leaves in one layer, then meat, then vegetables in layers, garlic and lavrushka. We carry out this procedure until there are enough products.
The last layer closest to the lid should be cabbage. Fill in tomato juice... Turn on medium heat. When it boils, reduce the heat to a minimum and simmer under a covered lid for about 2 hours until tender. DO NOT INTERFERE OR DO SOMETHING WITH THE DISH UNTIL READY.


Serve with potatoes or cereals.
Bon Appetit!