Cabbage rolls with minced meat and rice

Classic cabbage rolls are known and loved by everyone. They are always associated with home and comfort. Stuffed cabbage rolls are a great dish for lunch or dinner. But what if you experiment a little with the ingredients and use Chinese cabbage instead of white cabbage? If you don't try, you won't know!

Cabbage rolls with minced meat and rice in the oven

Cabbage rolls made from Chinese cabbage are in no way inferior in taste to traditional ones. And they prepare much easier and faster, due to the fact that cabbage leaves are very easy to separate from each other. Stuffed cabbage rolls baked in the oven turn out tasty and juicy. Cook with pleasure and delight your family with a delicious dinner.

1. 
   How to cook cabbage rolls from Chinese cabbage with minced meat and rice? Start by preparing the cabbage leaves. Rinse the head of cabbage thoroughly; there is often sand or some kind of dirt on it. Dry it with a paper towel. Using a large knife, cut off the stalk and a few centimeters above it, where the hard part is. She will get in the way.
2. 
   Disassemble the head of cabbage into leaves. Cut off a layer of dense white base.
3. 
   Peel and rinse the onion under running water. Dry it and cut into small strips. Wash and peel the carrots. Grate the fruit on a coarse grater. Fry the chopped vegetables in a frying pan greased with vegetable oil for about 5 minutes. The pan must first be well heated.
4. 
   Remove the third part of the sauté from the frying pan, transfer it to a bowl and leave aside for a while. Add tomato sauce to the remaining roasted vegetables. If it is too thick, dilute it with boiled water, add salt and pepper, and mix thoroughly. Simmer for several minutes over low heat, then turn off the stove.
5. 
   Place the minced meat in a bowl. You can use the one you like best or a mixture of two different ones. The type of meat does not play a special role. The main thing is that it is fresh. Add the vegetables that you previously put in a bowl to the meat. Rinse the raw rice and add it to the minced meat. Salt, if desired, you can add your favorite spices, for example, a mixture for minced meat. Mix well with a spoon or your hands.
6. 
   Place one leaf of Chinese cabbage. Scoop the minced meat into a spoon and place it on the base of the sheet on the hard side. Roll into a roll, tucking the edges so that the minced meat does not protrude.
7. 
   Place the rolled cabbage rolls, seam side down, in a heat-resistant dish tightly next to each other.Pour the prepared vegetable sauce over the preparations. Distributing evenly, pour half a glass of non-cold water into the mold.
8. 
   Cover the pan with foil. Preheat the oven to 180 degrees and cook the cabbage rolls for 40 minutes. Place the finished dish on plates and serve hot with sour cream and finely chopped herbs.

Bon appetit!

Stuffed cabbage rolls with minced meat, rice and Chinese cabbage in a frying pan

When you don’t have time to tinker with a traditional recipe for cabbage rolls, but you want this dish for dinner, Chinese cabbage comes to the rescue. Spinning envelopes from it is easy and simple. In addition, these leaves are very soft and juicy. And cooking in a frying pan will save time without affecting the taste.

Cooking time – 1 hour

Cooking time – 1 hour 40 minutes

Servings – 8

Ingredients:

• Peking cabbage – 2 pcs.
• Minced meat – 500 gr.
• Rice – 90 gr.
• Onions – 2 pcs.
• Carrots – 2 pcs.
• Tomatoes in their own juice – 500 ml.
• Bay leaf – 2 pcs.
• Sugar – 1 pinch
• Sweet peas - to taste
• Ground black pepper - to taste
• Salt - to taste
• Paprika - to taste
• Vegetable oil - for frying
• Greens - for decoration

Cooking process:

1. Wash and peel the carrots. Grate it on a coarse grater.

2. Rinse the head of Chinese cabbage under running water to remove any debris from the leaves. Cut off the hard end of the head and disassemble the vegetable into leaves. Place them in a large saucepan and pour boiling water over them. Leave for 5-10 minutes until the leaves become softer and more elastic.

3. Peel and rinse the bulbs. Cut them into small cubes. Place chopped onion in a heated frying pan, greased with vegetable oil. Add a pinch of sugar to lightly caramelize the onions.Sauté until translucent, then add grated carrots. Stir and fry for about 5-7 minutes until golden brown. Place a third of the fried vegetables on a plate and set aside.

4. In a blender, grind the tomatoes in their own juice. If you don't have any, replace them with fresh peeled tomatoes or tomato paste. Place in a frying pan with vegetables, season with black pepper, paprika and salt. Stir and cook over low heat with the lid closed for 8-10 minutes.

5. Before cooking, cook the rice until half cooked. Rinse it to remove excess starch. Place the cereal and fried onions and carrots into a bowl with minced meat. Salt and add black pepper. Mix thoroughly with your hands or using a spoon.

6. Lay out the cabbage leaves on the table. Place a small amount of minced meat on the base of each leaf and form into envelopes.

7. Grease a frying pan of a suitable size with vegetable oil. If desired, you can add a little softened butter. Place semi-finished products tightly next to each other in a bowl.

8. Place the prepared tomato-carrot sauté evenly on a layer of cabbage rolls. Place a few bay leaves and allspice peas on top. Pour a little water into the pan so that the cabbage rolls do not burn or dry out. Cover the pan with a lid and place over medium heat. Bring to a boil, then reduce heat and simmer for about 45-50 minutes. Towards the end of cooking, add salt if necessary.

9. Decorate the finished cabbage rolls with chopped herbs and serve hot with sour cream and a slice of fresh bread.

Bon appetit!

Homemade cabbage rolls stewed in a pan

Many housewives are reluctant to deviate from traditional recipes. However, not only is there nothing wrong with experiments, on the contrary, the results of some of them are even better than the originals. Try making the usual cabbage rolls, but with Chinese cabbage. This dish may become your favorite.

Cooking time – 40 minutes

Cooking time – 1 hour 20 minutes

Servings – 6

Ingredients:

• Minced meat – 350-400 gr.
• Peking cabbage – 1 pc.
• Rice – 70 gr.
• Carrots – 2 pcs.
• Onions – 2 pcs.
• Butter – 1 tbsp.
• Tomato paste – 2 tbsp.
• Salt - to taste
• Ground black pepper - to taste
• Sweet peas – 3-4 pcs.
• Bay leaf – 1 pc.
• Vegetable oil - for frying
• Water - as needed

Cooking process:

1. Prepare the rice in advance as it takes a lot of time. Rinse the cereal with cold water, perhaps several times, to remove excess starch, otherwise you will end up with a viscous porridge, which is not necessary. Place the rice in a saucepan and cover with water. The proportions should be as follows: one serving of rice to two servings of water. Salt the water and bring to a boil. Reduce heat to low, cover the pan with a lid and cook until the water has completely evaporated.

2. At this time, prepare the Chinese cabbage. Wash the leaves thoroughly and place the head of cabbage on a cutting board. Cut a few centimeters from the hard base of the cabbage. After this, disassembling into individual leaves will not be difficult. Throw away any wilted leaves. Fill a saucepan with cold water and bring to a boil. Dip the leaves into boiling water and keep them there for 2-3 minutes. Then immediately transfer them to cold water.This process will make the Chinese cabbage more elastic and softer, it will not tear when rolling the cabbage rolls. Dry the leaves with a paper towel.

3. Peel and wash the onions and carrots. Cut the onion into half rings and then finely. Grate the carrots on a coarse grater. Grease a frying pan with vegetable oil and heat well. Fry the chopped vegetables for 7-8 minutes until the carrots are golden and the onions are translucent. Remove the roast from the heat and divide into two parts: one for the minced meat, one for the sauce.

4. Place minced meat and pre-cooked rice in a deep bowl. Place half of the sautéed vegetables there. Vegetables and rice should be cold. Season with salt and pepper and mix all filling ingredients thoroughly.

5. Spread the cabbage leaves over the table surface and place the filling on them. Please note that the leaves of Chinese cabbage are smaller in size than white cabbage. Therefore, you will need less filling. Wrap the minced meat in a cabbage envelope, thus forming all the semi-finished products.

6. Place the second half of the fried onions and carrots in the bottom of a large saucepan. Add tomato paste, allspice and bay leaf. Salt and pepper to taste. Place the stuffed cabbage rolls tightly together. Fill them with water so that it almost completely covers the products. Place the pan on the heat and bring the liquid to a boil. Reduce heat and cover the pan with a lid. Simmer at low simmer for 20-30 minutes.

7. Place the finished cabbage rolls in portions on plates. Serve hot, topped with the tomato sauce in which they were cooked and sour cream.

Bon appetit!

How to cook delicious homemade cabbage rolls in a slow cooker?

If you want to cook delicious cabbage rolls with a minimum of time and effort. Use a slow cooker and replace white cabbage with Chinese cabbage! In a slow cooker, the cabbage rolls will not burn or dry out, and the gravy will not evaporate and will remain rich and very tasty. Be sure to try it!

Cooking time – 45 minutes

Cooking time – 1 hour 10 minutes

Servings – 5

Ingredients:

• Peking cabbage – 1 pc.
• Minced meat – 450 gr.
• Onion – 1 pc.
• Rice – 100 gr.
• Sour cream – 3 tbsp.
• Tomato paste – 2 tbsp.
• Salt - to taste
• Ground black pepper - to taste
• Water – 450 ml.

Cooking process:

1. Rinse the rice several times with cold water to remove excess starch. Place it in a bowl and pour boiling water over it. Leave for about 7 minutes. After this, the cereal will soften and cook faster.

2. Rinse the head of Chinese cabbage thoroughly under running water. Dry with a paper towel. Cut off the stalk and a few more centimeters of the hard layer above it. Throw away wilted and stale leaves. Disassemble the cabbage into leaves. From those that have a hard and thick white edge, cut off a small layer of it. This will prevent the sheet from cracking during the formation of cabbage rolls and will facilitate the process. Place the cabbage in a bowl and pour boiling water over it. However, even if this is not done, the leaves will not break due to the characteristics of the variety.

3. Peel and wash the onion. Cut it into small cubes.

4. Place chopped onion in a bowl with minced meat. Drain the liquid from the rice and transfer the cereal to the minced meat. Salt and add ground pepper. Add just a little water to make the filling juicier. Mix well.

5. Arrange the cabbage leaves. Place a tablespoon of minced meat closer to the white edge.Fold the sides of the sheet towards the center and roll it up. Form the rest of the pieces in this way. Place them seam side down to prevent them from unraveling.

6. Transfer the preparations into the multicooker bowl in one layer. If there are small leaves and leftover minced meat left, randomly place them on top of the layer of cabbage rolls. Form the minced meat into small balls.

7. Prepare the gravy by mixing 400 ml of water, tomato paste and sour cream. Add salt and stir the sauce until the salt dissolves.

8. Pour the liquid over the cabbage rolls. Close the multicooker lid and select the “Stew” mode. Set the timer for 45 minutes. Serve the finished cabbage rolls hot with the resulting sauce and sour cream.

Bon appetit!

Lazy cabbage rolls with minced meat and rice

“Lazy” recipes usually involve quick and easy preparation. In the case of cabbage rolls, this also works, although the process will still take time. Using Chinese cabbage will make the process even faster; in addition, this type makes the cabbage rolls more juicy, tender and soft.

Cooking time – 40 minutes

Cooking time – 1 hour 20 minutes

Servings – 7

Ingredients:

• Minced meat – 500 gr.
• White rice – 1 tbsp.
• Peking cabbage – 1 pc.
• Tomato sauce – 150 ml.
• Onion – 1-2 pcs.
• Garlic – 2 cloves
• Sour cream – 150 ml.
• Egg – 1 pc.
• Water – 100 ml.
• Greens - to taste
• Ground black pepper - to taste
• Salt - to taste

Cooking process:

1. Rinse the head of Chinese cabbage thoroughly under running water to remove any sand and debris. Cut off the stalk and the hard part. Cut the cabbage like you would for a salad, but not very large. Place in a large bowl.

2. Boil the rice in advance, rinsing it in cold water to remove starch. Add a glass of boiled rice to the cabbage.Place the minced meat there. You can use any minced meat you like: pork, beef, poultry or a mixture. If you use poultry, add a little lard to it to make it juicier.

3. Add a raw egg to the mixture. Peel and rinse the onion. Finely chop it into cubes. Place with minced meat and cabbage. Add salt, pepper and mix thoroughly with your hands or a spoon.

4. Wet your hands with cool water and form the mixture into round or oval pieces of the same size. It is much easier to form cabbage rolls with wet hands, since the stuffing does not stick. Place them in a high-sided frying pan.

5. For the sauce, mix sour cream and tomato paste. Peel the garlic and chop it using a garlic press. Salt and pepper, dilute with water. Pour the resulting mixture over the lazy cabbage rolls.

6. Place the pan with cabbage rolls on the stove and bring the sauce to a boil. Reduce heat and simmer over low until tender, about 40 minutes. A few minutes before cooking, sprinkle the dish with chopped herbs. Serve hot cabbage rolls in portions with sour cream and dark bread.

Bon appetit!

Juicy cabbage rolls with minced meat, rice and cheese

If you are bored with the classic cabbage rolls recipe and have already tried all the cooking methods, add an unusual ingredient. For example, cheese. Melted in warm, soft minced meat, it will impart a delicate taste and subtle milky aroma. This dish will appeal to both adults and little picky eaters.

Cooking time – 1 hour

Cooking time – 1 hour 30 minutes

Servings – 6-7

Ingredients:

• Minced meat – 300 gr.
• Peking cabbage – 1 pc.
• Cheese – 80 gr.
• Rice – 3 tbsp.
• Onion – 2 pcs.
• Carrots – 1 pc.
• Bell pepper – 100 gr.
• Tomato paste – 1 tbsp.
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil – 5 tbsp.
• Greens - to taste

Cooking process:

1. Rinse and dry the cabbage thoroughly. Remove the stalk and wilted leaves. Carefully, so as not to tear, remove 14-15 of the largest sheets. Boil water in a large saucepan and soak the cabbage for a few minutes. Then very carefully remove it with a slotted spoon and leave to cool. This process will make the leaves soft and elastic.

2. Prepare the minced meat. You can use just one, or you can mix the ones you have. If the meat was frozen, defrost it by leaving it at room temperature. It's best not to use hot water or a microwave. Add pre-cooked rice to the bowl with the minced meat. The cereal should be sticky so that the cabbage rolls hold their shape better. Peel and wash the onion, chop it. Place one onion into the minced meat. Season with salt and pepper and add the spices you like best. Mix thoroughly with a spoon or hands. Leave to sit for a couple of minutes.

3. While the minced meat is soaking, prepare the dressing. Heat a frying pan well, greased with vegetable oil. Send the second chopped onion there. Fry over medium heat until light golden but not brown.

4. Grate the peeled and washed carrots on a coarse grater or cut into thin strips. Add to the fried onions and cook for another 2-3 minutes with the lid open.

5. Add fresh or frozen bell pepper, cut into small pieces, to the frying. If you don't have it or don't like this vegetable, you don't need to add it. It gives its own special taste and aroma. Fry for about 3 minutes to allow the vegetable to release its juices.

6.Then add some tomato paste. It can be replaced with fresh tomato, peeled and cut into small pieces. Keep on fire for another 2-3 minutes, then pour in 2 cups of boiled water. Add salt, pepper and simmer the sauce for 7-8 minutes over low heat and under a closed lid.

7. Cut the hard cheese into small cubes. Stir the minced meat again and begin to form cabbage rolls. Take a little meat filling, put a block of cheese on it and mold an oval piece so that the dairy product is inside and completely covered with meat. Place the filling on the green edge of the sheet and roll it into an envelope.

8. Place all the formed semi-finished products in a deep pan with the seams down. Place the prepared sauce on top and fill with liquid. Add more water if necessary. Place the pan on the stove. Bring the contents to a boil and, reducing the heat, simmer for 40 minutes with the lid closed. After this time, turn off the heat, pour the chopped herbs into the pan and cover with a lid. Let stand for another 10 minutes. Serve hot with sour cream.

Bon appetit!

Step-by-step recipe for Chinese cabbage rolls in tomato sauce

Stuffed cabbage rolls are a traditional Bulgarian dish that has become familiar to all residents of the post-Soviet space. A slightly modified recipe has become no less popular, because Chinese cabbage is distinguished by its soft and juicy leaves. An excellent dish for the whole family.

Cooking time – 50 minutes

Cooking time – 1 hour 25 minutes

Servings – 8

Ingredients:

• Peking cabbage – 1 kg.
• Minced meat – 500 gr.
• Rice – 90 gr.
• Tomato paste – 80 gr.
• Onion – 2 pcs.
• Garlic – 2 cloves
• Carrots – 2 pcs.
• Bay leaf – 3 pcs.
• Water – 300 ml.
• Salt - to taste
• Ground black pepper - to taste
• Spices - optional
• Vegetable oil - for frying

Cooking process:

1. Peel and wash the onions and carrots. Finely chop the onion and grate the root vegetable on a coarse grater. Place the vegetables in a frying pan greased with vegetable oil. Saute the vegetables over medium heat until golden brown, stirring occasionally with a wooden spatula. Place a third of the vegetables in a separate bowl and set aside for a while.

2. Dilute tomato paste with boiled water. The paste can be replaced with tomato, peeled with boiling water and chopped in a blender. Pour the liquid into the sauté pan. Peel the garlic and pass through a crush. If you don’t have such a device, chop the cloves with a knife as finely as possible. Add to the pan. Salt and pepper the future sauce and add spices to taste. Paprika or herbes de Provence work well. Stir and simmer over low heat for about 8-10 minutes.

3. Boil the rice until half cooked. The process will take no more than 10 minutes. Drain the cereal in a colander or sieve and rinse with cold water to remove excess starch.

4. Place the sauteed onions and carrots, left earlier, into a bowl with the minced meat. Send the rice there too. Add salt and pepper and mix the filling well.

5. Wash the Chinese cabbage and cut off 2-3 cm of the hard layer from the bottom of the head. Disassemble into leaves. Leave 14-15 of the largest ones for cabbage rolls. Use the rest at your discretion.

6. Carefully cut off the layer of white seal with a knife. Place the leaves in a plastic bag and microwave for 1.5-2 minutes to soften them.

7. Lay out the leaves and place a little minced meat on each one, closer to the green edge. Form into rolls by folding the sides of the sheet into the middle so that the filling does not fall out.

8.Place the cabbage rolls in a deep dish: a frying pan with high walls, a saucepan or a cauldron. Place the prepared tomato sauce with frying on top of the layer of semi-finished products. Using a spoon, spread it evenly over the entire surface of the cabbage rolls. Pour about a glass of water into the bowl, place bay leaves between the preparations. Cover with a lid and cook for 45-50 minutes. Almost at the very end of cooking, taste the sauce for salt and add if necessary.

9. Serve the finished cabbage rolls, two at a time, in a flat plate, topped with the sauce in which they were cooked and sour cream. If desired, decorate with herbs.

Bon appetit!

Tender and tasty cabbage rolls with minced meat and rice in sour cream sauce

Everyone knows that the best sauce for cabbage rolls is sour cream. What if you not only serve them with this dairy product, but also bake them with it? The result is an incredibly tasty and tender dish. Moreover, it is less fatty than the classic preparation. Use this recipe to prepare a delicious dinner for the whole family!

Cooking time – 50 minutes

Cooking time – 1 hour 25 minutes

Servings – 8

Ingredients:

• Minced meat – 550 gr.
• Rice – 110 gr.
• Egg – 1 pc.
• Onion – 350 gr.
• Peking cabbage – 1 pc.
• Salt - to taste
• Ground black pepper - to taste
• Cheese – 180 gr.
• Tomato – 1 pc.
• Greens – 30 gr.
• Sour cream – 120 gr.

Cooking process:

1. Rinse the head of cabbage under running water. Disassemble it by cutting off the hard white part at the bottom. Select the largest leaves. Place them in a deep bowl and pour boiling water over them. Leave for 10 minutes for the leaves to soften.

2. Peel and rinse the onion. Finely chop and place in a bowl with minced meat. You can use the meat to your taste. Pour the washed uncooked rice into the same bowl. Break an egg into the future filling.Salt, pepper and mix all ingredients thoroughly.

3. Cool the cabbage leaves and pat them dry with a paper towel to remove excess moisture. Place them one at a time. Place the filling closer to the white edge of the sheet. Fold the sides of the sheet towards the center and form envelopes. Repeat this with all the blanks.

4. Place semi-finished products in a baking dish. Place them tightly together. Wash and finely chop your favorite greens. You can use dill, parsley or green onions. Sprinkle it over raw cabbage rolls. Dilute the sour cream with water and add a little salt. Pour the sauce evenly over the preparations. Cover the dish with foil. Preheat the oven to 180 degrees and bake the cabbage rolls for about 50 minutes.

5. Wash the tomato and cut it into slices. Grate the cheese on a medium grater. After 50 minutes, remove the pan from the oven, place a piece of tomato on each cabbage roll and sprinkle with cheese. Return to the oven and bake for another 15 minutes. Serve immediately.

Bon appetit!