How to cook cabbage rolls from Chinese cabbage in the oven. Watermelon - agricultural technology, interesting facts about the plant and the best varieties. Cabbage rolls in the oven in tomato

Sometimes you wake up in the morning and think: “What can I cook?” It seems like something that everyone loves was cooked just recently, but something else takes too long to prepare or is not cheap. And sometimes there is a feeling that everything has already become boring. And you sit and rack your brains for half a day.

But, sometimes, the idea comes quite quickly: “Shouldn’t I cook something ordinary, but not quite ordinary!” And my dish is cabbage rolls made from Chinese cabbage.

Cabbage has tender juicy leaves, minced meat is used as a filling - so the dish is quickly prepared, tasty and inexpensive. You can prepare any sauce, one today, another in a week. Cook it once in a saucepan, bake it in the oven another time, and simmer it in a frying pan the third time. What a variety! And it allows you to eat a new dish every time, and not repeat it.

I offer you several step-by-step recipes on how to prepare such dishes.

This is a very simple recipe that is not only quick to prepare, but also very tasty. The composition of the products can be found in every refrigerator. You don’t even need to go to the store to prepare it. Well, apart from Chinese cabbage, of course. Although I always have it in the winter. It is simply irreplaceable for salads - it can be combined with meat, vegetables, or fruits. Prepares for one or two.

We will need (for 12 - 14 servings):

minced meat (any) - 300 g
Chinese cabbage - 1 fork
boiled rice - 3 tbsp. spoons
onion - 2 pcs
carrots - 1 pc.
bell pepper - 1 piece (100 g) - optional
tomato - 1 pc.
or tomato paste - 1 tbsp. spoon
any spices
salt, pepper - to taste
red capsicum - optional
fresh herbs
vegetable oil - 5 tbsp. spoons
sour cream - for serving

Preparation:

1. Remove 12-14 leaves from a fork of cabbage. To prevent them from tearing, you need to do this carefully and take your time. They are very tender and tear easily at the top green part. Therefore, you should try.

2. Boil water in a large saucepan and place the leaves there. Close the lid and let it boil for 1 minute. Then turn off the heat, hold for another 1 minute with the lid closed, and carefully remove with a slotted spoon, again carefully so as not to damage the leaves.

Place in a colander or large dish to allow the leaves to cool and drain. Do not pour the water out of the pan; we will need it later.

3. While the leaves are boiling and cooling, let’s prepare the minced meat. I decided to mix two types of minced meat. I had minced chicken and ground beef. Some more, some less, it’s not significant. In total you will need 300 grams.

Place it in a bowl. If the minced meat was in the freezer, then it must be taken out in advance so that it defrosts at room temperature.

4. Cut one onion into small cubes and add to the minced meat. Try to chop the onion as finely as possible. The cabbage rolls will take only a short time to cook.

5. Boil the rice until half cooked in salted water, that is, about 10 minutes. It is best to take rice, which is used for cooking boiled porridges. It contains a lot of gluten, and is very good for and.

This could be, for example, the “Krasnodar” round-grain variety. With this rice, the minced meat will not fall apart and the cabbage rolls will keep their shape better.

6. After the rice has reached the desired condition, drain the water and rinse with water at room temperature. Then place in a colander and let all the water drain. Then place in a bowl with minced meat.

7. Now you need to salt the minced meat, add pepper and any spices that you usually use. I add a spice mixture consisting of cumin, coriander, dried oregano, rosemary. My mixture also contains red hot pepper and paprika, as well as dried dill.

I like to add spices to the minced meat. They “bloom” in it under the influence of steam, and the filling becomes not only tasty, but also aromatic.

You look at your own discretion, here someone already loves you more. Spices are a purely individual matter.

8. Mix the minced meat so that all ingredients, and most importantly spices, salt and pepper, are evenly distributed. And let it sit for a little while, so that again these important components have time to open up and nourish the meat.

But while the mince is standing, we have no time to stand. We still need to prepare a delicious sauce or gravy. This is exactly what we will do.

9. Cut another onion, also into small cubes, so that the onion is not felt at all after cooking.

10. Heat a frying pan and pour oil into it. Place the onion in hot oil and fry it until golden brown. The fire can be either high, if you have a frying pan with a thick bottom, or medium, if the frying pan is ordinary.

It is important that the onions do not burn when frying, otherwise the sauce will turn out dark and not so tasty. Here it is better to undercook the onion a little rather than overcook it.

11. While it is fried, grate the carrots using a Korean carrot grater. You can also grate them using a regular grater, but in this case, the carrots will turn out to be practically invisible in the dish. And if you want it to be visible, then the first grater will be better. Or you can cut the carrots into thin strips.

Once the onions are fried, add the carrots and fry everything together. Fry for a short time, 2 - 3 minutes.

12. Add bell pepper. You can do without it, it’s winter now, and it’s not cheap. I just have my own, from summer stocks. I freeze it in large quantities, and I have just enough until the next harvest.

I love the flavor it gives. Well, of course it gives taste too. Chinese cabbage itself does not have a special taste, so it is important that the sauce and filling be tasty.

13. Fry everything together for no more than 2 - 3 minutes, so that the pepper also has time to release its juice.

14. And add the chopped and peeled tomato. Or a spoonful of tomato paste. I add my own, or sauce, which I have also been preparing since the summer.

Fry everything together for another 2 - 3 minutes. Then pour in the water in which the cabbage was boiled, about 1.5 - 2 cups.

15. I also add a piece of red capsicum for some heat and flavor. This is also at your discretion.

There is no need to be afraid that the sauce will turn out bitter. If you add a little pepper, it is always good; any dish with it acquires additional flavor. Pepper helps all the other ingredients develop better.

And I also add a pinch of two spices, salt and ground black pepper to taste.

16. Simmer everything together for 7 - 8 minutes so that the spices and salt disperse.

17. Meanwhile, you can wrap the cabbage rolls. By that time the leaves had already cooled down, and the minced meat had brewed. It needs to be mixed again.

If the leaves have a hard and hard base, then it can be cut across with a sharp knife. Otherwise, you won’t be able to wrap the leaves thinly.

18. Place about a tablespoon’s worth of minced meat on the green part of the sheet and roll it into an envelope. If the sheet is torn somewhere, it’s okay. It's big enough that when we wrap it all the way, everything will be hidden.

19. Roll up all the cabbage rolls like this and put them in a pan. Pour in the sauce, add more cabbage broth if necessary. You don't need a lot of liquid, although this is also a matter of taste.

I just have to warn you that it’s better to eat cabbage rolls on a flat plate with a knife and fork. They cut well crosswise, but they are very difficult to cut lengthwise; the longitudinal fibers turn out to be quite strong and even cutting them neatly with a knife is not convenient.

Therefore, if you cook with a lot of liquid, it will be uncomfortable to eat. You can't bite off the cabbage roll!

20. Place the pan over high heat, add the required amount of liquid, if needed, and bring to a boil. As soon as it boils, reduce the heat to low and cover with a lid.

The content should not be bubbling. It should only gurgle slightly.

21. Cook for 40 minutes. Somewhere in the middle, open the lid and taste the sauce for saltiness. Add as needed.

22. After the allotted time, open the lid and add chopped herbs. There is no need to cook it, just cover it with a lid and let it sit for 10 minutes.

23. Then arrange the cabbage rolls on plates, add a little sauce with vegetables. And serve with fresh sour cream.

24. Eat with pleasure!

Everything turned out great! The dish is not heavy, after it you don’t feel heavy in the stomach at all. Although there is a feeling of satiety. Despite the fact that the cabbage rolls turned out to be quite small, you can fill up on two pieces.

By the way, according to the same recipe, you can cook the dish both in a frying pan and in a slow cooker. There it will be possible to reduce the amount of liquid. But this depends on how many finished products the frying pan can hold. It is advisable that they be placed in one row.

Stuffed cabbage rolls with mushroom filling in a frying pan

You can use more than just meat as a filling. Stuffed cabbage rolls stuffed with fried mushrooms and onions are very tasty.

We will need:

mushrooms - 300 gr
Chinese cabbage - 12 leaves
onion - 2 pcs
carrots - 1 pc.
salt, pepper - to taste
vegetable oil - 5 tbsp. spoons
sour cream - for serving

Preparation:

1. Carefully remove the cabbage leaves from the fork and place in boiling water for 1 - 2 minutes, keep in the pan with the lid closed. Then remove them with a slotted spoon and let the water drain and cool slightly.

2. Peel the onion and cut into small cubes. Grate the carrots. I use a Korean carrot grater for this. You will get a neat, beautiful straw that will not boil over when stewing.

3. You can use any mushrooms, be it fresh, frozen or dried. If the mushrooms are dried, then they must first be soaked in slightly salted water; if they are frozen, then let them thaw slightly. Then cut them into small pieces.

4. Fry the onion until slightly golden, add the chopped mushrooms and fry everything together for 3 - 4 minutes. Add salt to taste. In this case, we will do without any spices so as not to “overwhelm” the smell and taste of mushrooms.

5. Place a little more than half of the filling in a separate bowl. Add carrots to the remaining filling and fry them along with mushrooms and onions for 2 - 3 minutes.

6. Pour one and a half glasses of water or, better, the broth in which the cabbage was cooked. Bring to a boil and add salt to taste. Then turn off the heat and leave the frying pan until the time comes.

7. Cut off the hard veins at the base of the leaf from the cooled cabbage. Place the filling into each sheet and wrap it in a tight envelope.

8. Place the cabbage rolls in a frying pan, directly into the sauce, and put on fire. Bring to a boil and simmer for 30 minutes over low heat with the lid closed.

9. Serve on a flat plate, along with mushroom sauce and sour cream. Eat with a knife and fork, cutting each cabbage roll crosswise.

The long light green part of the leaf is highly fibrous. The fibers there are long and strong. Therefore, it is impossible to cut them neatly lengthwise. If the leaves of Chinese cabbage are large enough, then you can cut off this lower part altogether.

Sometimes there is an extra step involved in this recipe. Before adding the cabbage rolls to the sauce, you can first fry them in a separate frying pan in a small amount of oil. It turns out to be a completely different taste.

You can also not prepare mushroom sauce additionally, but prepare, for example, carrot and tomato sauce. Or pour our products with sour cream sauce, seasoned with garlic and fresh herbs.

There can actually be a lot of options, and you don’t have to be afraid to experiment. We remember that Chinese cabbage goes well with any food.

Stuffed cabbage rolls with pork loin, baked in the oven

Of course, cabbage rolls can also be baked in the oven. You can do this with both the first and second dishes of today. But in order not to repeat myself, I want to offer a somewhat unusual performance. As a basis, I took the recipe for ordinary cabbage rolls, but as they are prepared in Transcarpathia. It turns out very tasty.

So take note of the recipe, you can use it to prepare cabbage rolls from white cabbage.

We will need:

Chinese cabbage - 1 large fork
pork loin – 500 gr
pork fat - 150 g
onion - 2 pcs
sour cream - 5 tbsp. spoons
tomato paste - 2 tbsp. spoons
salt, ground black pepper - to taste

Preparation:

1. Disassemble cabbage forks into individual leaves and boil for 1 - 2 minutes in a large saucepan with water with the lid closed. Then place them in a large flat dish using a slotted spoon. Let the water drain and cool slightly.

2. Cut the meat into thin slices, beat it lightly, then add salt and pepper. It is better to beat, covering the pieces with cling film.

3. Place the fat in a frying pan and fry the diced onion in it.

4. Cut off thick veins from the leaves. Place a piece of meat on each of them and a little onion on top. Fold into an envelope.

5. Line the bottom of a pan or other container, which can later be placed in the oven, with cabbage leaves and place cabbage rolls in it. If there is any fat left with the onions, put all the leftovers on top and then cover them with leaves again.

If you cover the cabbage rolls with leaves, they will cook much faster, and the leaves of the cabbage rolls will not unfold.

Pour the contents with salted water, you can use the same water in which you boiled the cabbage. Or, if you want a richer broth, you can use meat broth.

6. Cook for 1 hour. Remove the top leaves.

7. Mix sour cream with tomato paste and pour into a saucepan or other container in which you cooked. Place in an oven preheated to 180 degrees for 30 minutes.

8. Then serve sprinkled with fresh herbs. Eat with pleasure.

This recipe is not as quick as the first two. And it will take longer to cook the cabbage rolls, and it will take a little more time. But if you have this time, then be sure to prepare it. I think you will like it! And the recipe is not at all complicated.

Delicious recipe with pork, mushrooms and cheese in the oven

An excellent recipe that will not leave anyone indifferent.

We will need:

pork pulp - 400 gr
Chinese cabbage 1 fork
champignon mushrooms – 300 gr
onion - 1 pc.
cheese - 100 gr
sour cream - 300 gr
mayonnaise - 150 gr
salt, pepper
vegetable oil - 2 tbsp. spoons

Preparation:

1. Prepare cabbage leaves. Place them in boiling water for 1 - 2 minutes, cover with a lid. Then we take it out and cool it.

2. Wash the mushrooms thoroughly and cut into small slices. Cut the onion into cubes.

3. Fry onions and mushrooms in a frying pan with a small amount of vegetable oil.

4. Cut the pork into thin slices 0.5 cm thick across the grain and beat them, placing them in cling film. You need to hit it from both sides. Then add salt and pepper, also on both sides.

5. Place a piece of pork in each sheet, then mushrooms and onions. Grate the cheese on a medium grater and place in the next layer. Place a little sour cream and mayonnaise on top.

Roll the cabbage rolls into an envelope. And if that doesn’t work, you can roll it up and then simply tuck the side edges inward.

6. Place the finished products in a heat-resistant form. Mix the remaining sour cream with mayonnaise and coat each product on top.

7. Preheat the oven to 200 degrees. Bake for 40 minutes. During this time, the dish will be covered with a beautiful golden brown crust.

8. Serve on plates.

Video on how to cook cabbage rolls with an unusual filling (buckwheat) in the oven

But I somehow found such a simple and interesting recipe in one of the culinary magazines and tried to cook it. It turned out to be not at all difficult to do, and it turned out delicious. And we even made a video based on this story.

Minced meat and boiled buckwheat are used as minced meat. Instead of rice, you can also use this cereal. There will be variety and everything will be eaten with a bang.

Here you can see how to wrap cabbage rolls not with an envelope, but with a roll, where the edges are tucked inward.

These are the recipes we got today. As you can see, they are quite simple and are all performed according to almost the same scheme.

I tried to tell you about the different variations, how and with what you can cook them. And so, as they say, fantasy has no limits. You can wrap both millet and pearl barley in cabbage leaves. You can also cook vegetarian cabbage rolls. Use the same mushrooms and onions as filling. You can also add carrots to them. They will turn out delicious if you prepare the filling from cottage cheese. You can also add herbs, garlic, and eggs to it.

So experiment, or cook according to the suggested recipes. And everything will turn out tasty, satisfying and nutritious for you!

If you liked the recipes, then share them with your friends and like them. Or share your recipes in the comments.

I want to wish you all the best. And to those who cooked cabbage rolls today - Bon appetit!

Attention: Depending on the filling used, the calorie content of the dish may vary. Low-calorie cabbage rolls with minced meat are those that use chicken meat. Cabbage rolls with minced pork contain the most calories.

There are also dietary and meatless snack food options that do not contain meat.. Such dishes will appeal to all gourmets who are vigilant about watching their figure.

Let's look step by step, with illustrations in the photo, how to make cabbage rolls from vitamin Chinese cabbage in the oven or slow cooker, in a saucepan or in a frying pan.

In a slow cooker

With minced meat and rice

Required Ingredients:

300 grams of minced meat;
half a glass of boiled rice;
1 head of Chinese cabbage;
1 onion;
1 large carrot or 2 small ones;
1-2 glasses of tomato juice;
vegetable oil.

How to cook:

Wash the carrots, peel them, and grate them on a medium grater.
Peel the onion and cut into small pieces.
Combine onions and carrots and fry them in a slow cooker using the “Fry” mode.
Mix minced meat, boiled rice and some fried vegetables.
Separate the required number of leaves from the cabbage head. To get softer cabbage leaves, scald them with boiling water and let them cool slightly.
Take a cabbage leaf, place the minced meat on it and carefully wrap it on all sides.
Place the resulting cabbage rolls on top of the remaining roast.
For the sauce, use tomato juice slightly diluted with water. Then select the “Stew” mode and leave it for 30 minutes. Next, switch to the “Baking” mode and cook for 20 minutes.

In tomato sour cream sauce

Required Ingredients:

a large head of Chinese cabbage;
500 grams of minced beef and pork;
1 piece of onion;
2 tablespoons of tomato paste;
2 tablespoons sour cream;
spices.

How to cook:

Chop the onion in a way convenient for you.
Pass the carrots through a coarse grater.
Mix prepared vegetables and minced meat.
Separate the large Chinese cabbage leaves and wash them. Then add the minced meat and form cabbage rolls.
For the gravy, combine half a liter of water with tomato paste and sour cream, add salt and pepper to taste.
Place the cabbage rolls in a slow cooker, then pour in the resulting sauce. Set the “Extinguishing” mode for 1 hour.

In a frying pan

Turkey

Required Ingredients:

medium-sized head of Peking cabbage;
600 grams of turkey fillet;
100 grams of rice;
3 pieces of pearl onions;
ground pepper, salt.

For the gravy:

250 ml cabbage broth;
a teaspoon of salt, a pinch of pepper;
70 grams of tomato paste;
1 tablespoon heavy cream;
2 tablespoons olive oil.

How to cook:

Chop the turkey fillet into large pieces. Cut the onion in the usual way, then pass through a meat grinder along with the fillet.
Combine boiled rice with minced meat and season with spices.
Boil cabbage leaves for 3 minutes.
After letting the leaves cool, remove the white part. If you want to make small cabbage rolls, cut the leaf into 2 parts.
After placing the minced meat, roll the sheets into rolls.
Mix the cabbage broth with salt, tomato paste and cream.
Pour the resulting mixture over the cabbage rolls and simmer in a frying pan until fully cooked.

With tofu cheese

Required Ingredients:

2 large carrots;
2 tomatoes;
10 petsai leaves;
100 grams of tofu cheese;
50 grams of walnuts;
70 ml tomato sauce;
bay leaf.

How to cook:

Grate the cheese and carrots. Cut the tomatoes into small cubes.
Chop the nuts with a knife or chop with a rolling pin.
Mix carrots, cheese and nuts. Fry the mixture in a frying pan.
Combine tomato sauce and spices, bring to a boil, remove from heat.
Fill the cabbage leaves steamed in boiling water with the filling and fry until fully cooked. Before serving, pour over the sauce.

In the oven

With mince and gravy

Required Ingredients:

500 grams of minced turkey or chicken;
a glass of rice;
medium head petsai;
1-2 onions;

For the gravy:

1 onion;
1 carrot;
2-3 tablespoons of tomato paste;
2 tablespoons sour cream;
1 glass of water or meat broth;
1 clove of garlic.

How to cook:

Grate the carrots on a large grater. Chop the onion into small pieces.
Also chop the garlic.
Combine garlic, carrots and onions, then lightly fry.
Mix rice and minced meat. Place the resulting mixture on cabbage leaves, then wrap.
Mix fried vegetables with sour cream, tomato paste, and broth. Add some pepper and salt.
Place the cabbage rolls on a baking sheet and bake at 200 degrees for about half an hour.

With porcini mushrooms

Required Ingredients:

3 large petsai leaves;
minced rabbit;
60 grams of rice;
40 grams of cheese;
30 grams of onion;
a pinch of pepper;
20-30 grams of butter;
40 grams of white mushrooms;
1 tomato;
100 grams of chicken broth;
a tablespoon of sour cream.

How to cook:

Cut the onion into small cubes and divide into two parts. Fry one part in oil.
Combine the minced meat with boiled rice and grated cheese.
Add pepper and fried onion, mix well.
Cut off the bottom of the pekinka sheets, place the minced meat on them and roll into tubes.
Cut the mushrooms into small pieces and fry with onions. Add broth, simmer for 1 minute.
Place the cabbage rolls on a baking sheet, add sauce, bake in the oven for 25-30 minutes.

In the microwave

With a loaf

Required Ingredients:

70 grams of loaf;
700 grams of petsai;
1 bay leaf;
a tablespoon of wheat flour;
2 cloves of garlic;
250 grams of minced meat;
250 grams of chicken meat;
1 piece of onion;
a couple of pinches of ground pepper, salt.

How to cook:

Rinse the onion, peel it, and grind it through a meat grinder with minced meat and chicken fillet.
Soak the loaf pieces in cold water, squeeze lightly, also pass through a meat grinder and add to the meat. Add spices.
Mix the minced meat thoroughly until smooth.
Cut off the rough part of the cabbage leaves with a knife, then place the minced meat on them and roll them into an envelope shape.
Place the cabbage rolls in a microwave-safe pan.
To get sour cream sauce, mix sour cream with flour, add 300 ml of water, add a little salt.
Pour the sauce over the cabbage rolls.
Cover the pan with a lid and leave in the microwave for 15 minutes at maximum power.

With tomatoes

Required Ingredients:

500 grams of minced beef;
1 small carrot;
3 garlic cloves;
40 grams of sunflower oil;
a pinch of sugar and ground pepper;
a bunch of basil, parsley, dill;
5-6 medium sized tomatoes;
1 onion;
a small head of pekinka.

How to cook:

Remove the hard white vein from the petsai leaves and steam them in boiling water for a while.
Grate the carrots, then place them in a deep bowl with minced meat.
Finely chop the greens and add to the minced meat. Place finely chopped garlic there.
Add a little water to the resulting mixture. Knead the minced meat until it becomes a homogeneous paste.
Wrap the minced meat in cabbage leaves.
Remove the pulp from the tomatoes and stuff them with the remaining minced meat.
Chop the onion into strips and fry in oil. After a couple of minutes, add tomato paste and some water. Bring to a boil.
Pour the gravy over the cabbage rolls.
Cover the pan with a lid and set the microwave settings to maximum power. Cook the cabbage rolls in this mode for about 30 minutes.

With minced chicken

With vegetables

Required Ingredients:

chicken breast or minced meat - 400 g;
half-fork petsai;
half a glass of red rice;
2-3 small tomatoes;
2 red bell peppers;
1 onion;
a tablespoon of vegetable oil;
a bunch of parsley;
spices to taste.

How to cook:

Rinse the rice, cover with cold water and boil for 5-7 minutes until half cooked. Then put it on a sieve and let it cool.
Place the minced meat in a deep plate. Add salt, pepper, and optional Provençal herbs.
Combine minced meat and rice.
To soften and remove the bitter taste, pour boiling water over cabbage leaves for 5 minutes.
After allowing the leaves to cool, place the minced meat on them and carefully wrap them.
Chop the bell pepper and onion into squares, and grind the tomatoes through a meat grinder.
Fry a mixture of peppers, onions and tomatoes in a frying pan for 2 minutes.
Add cabbage rolls to the frying.
Pour boiling water over everything, cover with a lid. Cook for 30-40 minutes.

With yogurt

Required Ingredients:

300 grams of minced chicken;
2 chicken eggs;
50 grams of onion;
50-70 grams of carrots;
120-150 grams of cherry tomatoes;
a small bunch of celery stalks;
6-7 large cabbage leaves;
50-100 grams of low-fat yogurt;
dried carrots;
a bunch of green onions, parsley;
salt.

How to cook:

Finely chop the onion and grate the carrots. Add vegetables to the minced meat.
Chop the tomato and, like the mixture of minced meat and vegetables, place it in a frying pan. Simmer for about 20 minutes.
Cut the eggs into small cubes, place in a frying pan, and fry for 2 minutes.
Place 2 tablespoons of minced meat on 1 sheet of pekinka. Carefully wrap the minced meat in envelopes, then fry for 5 minutes.
For the sauce, mix yogurt, finely chopped onion and parsley and a pinch of salt. For each cabbage roll there is a teaspoon of this sauce.

In a saucepan

Chicken fillet

Required Ingredients:

a small head of petsai;
700 grams of chicken fillet;
4 tablespoons rice;
onions;
carrot;
3-4 large cloves of garlic;
chicken seasoning;
ground coriander;
a small bunch of parsley.

How to cook:

Rinse the rice grains thoroughly under running water, then cook for 7 to 10 minutes. Wait a little, let cool.
Remove the chicken fillet from bones, skin and veins, chop into cubes and grind through a meat grinder.
Add parsley, seasonings, and chopped garlic to the minced chicken.
Finely chop the onion and grate the carrots on a coarse grater. Then add the vegetables to the minced meat.
Place the resulting pulp on cabbage leaves and carefully wrap them in them.
Boil in a saucepan for half an hour.

Pork with mushrooms

Required Ingredients:

700 grams of minced pork;
a quarter cup of boiled rice;
500 grams of mushrooms;
2 carrots;
5 large spoons of tomato paste;
2 tablespoons of water;
400 grams of Beijing;
ground pepper, salt.

How to cook:

Grate the carrots on a coarse grater.
Fry the chopped mushrooms in a frying pan.
Mix the minced meat with the mushrooms, then place on baking sheets and wrap them.
Place a few leaves on the bottom of the pan and place cabbage rolls on them.
Mix sour cream, pasta and spices. Pour this sauce over the cabbage rolls.
Simmer the cabbage rolls over low heat for about an hour. If necessary, add sour cream.

Lenten dietary dishes

Is it possible to make lean cabbage rolls? Here are several recipes for making vegetarian cabbage rolls from low-calorie Chinese cabbage.

Vegetarian with soy sauce

Required Ingredients:

1 head of petsai;
150-200 grams of boiled rice;
200 grams of any mushrooms;
soy sauce;
a bunch of any greenery;
2 heads of onion.

How to cook:

Place pekinka leaves in boiling water for a few minutes.
Chop the mushrooms into small pieces, mix with chopped onion, and fry.
Combine rice and mushrooms, then add a little soy sauce.
Spread the filling over the leaves, roll into neat tubes and place on a baking sheet.
To prepare the filling, fry a finely chopped onion, a teaspoon of paste and soy sauce. Add a glass of water, a pinch of salt.
Place in a hot oven for 30 minutes.

With broccoli and beans

Required Ingredients:

1 head of petsai;
300 grams of broccoli and green beans;
200 grams of pickled mushrooms;
1 piece of onion;
300 grams of mashed potatoes;
seasonings for vegetables to taste;
100 grams of low-fat mayonnaise.

How to cook:

Cook the cabbage leaves in boiling, slightly salted water for about a couple of minutes.
Chop the broccoli into small pieces and fry mixed with beans.
Fry mushrooms with onions.
Mix vegetables with puree.
Wrap the resulting filling in cabbage leaves. Place on a baking sheet, pour in mayonnaise and bake at 200 degrees for 20 minutes.

Instant cooking

Required Ingredients:

1 head of pekinka;
1 egg;
hard cheese;
a couple of tablespoons of milk;
2-3 tablespoons of flour;
200 grams of ham;
spices.

How to cook:

Trim off the thick part of the cabbage leaves, then boil them for 1 minute.
Place 1 thin slice of ham and a little grated cheese on each leaf. Wrap in envelopes.
Dip each envelope in beaten egg with spices, flour and milk.
Place the cabbage rolls in a frying pan and fry until golden brown.

How to submit?

Advice: As a rule, cabbage rolls are served without a side dish - only with sauce. Which sauce to choose is up to the housewife to decide: you can prepare it yourself, or you can use a ready-made one.

Also, cabbage rolls can be sprinkled with finely chopped herbs or tied with onion feathers around the envelopes. The most important thing is that this dish is always served cold, so it is better to take care of its preparation long before the feast.

Conclusion

Making delicious cabbage rolls from Beijing is not that difficult. Just use our recipes and you will get a wonderful dish that will delight you and your loved ones!

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Today we will prepare a simple dish that is familiar to everyone, but at the same time has its own interesting history of origin, called cabbage rolls. Different countries believe that this delicious food was invented by them.

For example, the Chinese claim that cabbage rolls are the great-great-grandfathers of modern rolls. And the inhabitants of Greece consider this dish to be theirs originally, citing the fact that even in the ancient comedy of Aristophanes there is a mention of cabbage leaves with pork.

Currently, cabbage rolls have entered the menu of many countries around the world, and there are different interpretations of their preparation. In the Caucasus, cabbage rolls, for example, have their own name - dolma, and here it is customary to wrap the minced meat not in cabbage leaves, but in grape leaves.

Today we will have cabbage rolls made from Chinese cabbage. If you have previously prepared this dish using only white cabbage leaves, then we strongly recommend that you try our recipe for cabbage rolls with Chinese cabbage leaves, and perhaps this will become your priority from now on.

The advantage of cabbage rolls made from Chinese cabbage is that they are often easier for inexperienced housewives to prepare than cabbage rolls made from white cabbage. Beijing cabbage is softer and easier to wrap. The cabbage rolls hold their shape well. They taste tender and juicy.

Traditionally, cabbage rolls are cooked on the stove in a saucepan or tall saucepan. But they can also be cooked in the oven or slow cooker. During Lent, you can make a mushroom filling. The vegetable filling is also made from rice, carrots, tomatoes and onions.

Ingredients

Minced meat – 250 gr.;
Round rice – 50-60 gr. (3-4 tbsp);
Peking cabbage – 1 medium head;
Onion – 1 large head;
Carrots – 1 medium root vegetable;
Tomato juice – approximately 200 ml;
Vegetable oil – 2-3 tbsp;
Salt, sugar, pepper mixture - to taste.

How to cook cabbage rolls stuffed with minced meat and rice

We'll start preparing our delicious dish by boiling rice. To do this, pour water into a saucepan and put it on the fire. Rinse the rice several times under running water and then place it in already heated or boiling salted water. Its volume should be three to four times the volume of rice.

We will boil the rice until half cooked over low heat, this will take about 10 minutes. While it is being prepared, we will do the following processes. Cut off the thickest edge of Chinese cabbage. It will make a great salad.

Take the easily separated leaves and place them in boiling water for a couple of minutes. Then we take them out and leave them to cool until time has passed.

We will discard the boiled rice in a colander, we will not rinse it, but just wait until it cools down. Then combine it with minced meat. Add some finely chopped onion, salt and pepper to this.

Regarding the choice of minced meat for our cabbage rolls.

We took a mixture of pork and turkey. You can take a different composition, but one of the prerequisites for delicious cabbage rolls is minced meat with fat, and not absolutely lean.

Next, let's prepare the dressing. Peel the carrots, wash them and grate them on a coarse grater. Finely chop the onion and place everything in a heated frying pan, poured with vegetable oil and cover with a lid. Leave on low heat.

After 5-7 minutes, the vegetables will become limp, and then we will add tomato juice to them, mix, add salt and sugar. The taste of the sauce should be sweet and sour.

Add some of the finished sauce to the stuffing for cabbage rolls and mix everything well.

Place the minced meat on a leaf of Chinese cabbage and roll it into a tube from the thin edge to the thick end.

Fold the edges in with your finger.

We place whole cabbage leaves on the bottom of the saucepan, and on them are our neat little darlings. Pour in the remaining sauce, diluted with additional boiled water.

Boil the Chinese cabbage rolls for about half an hour over low heat.

Serve hot, seasoning with sour cream if desired. Although they still turn out very tasty!

Cabbage rolls in the oven in tomato

Stuffed cabbage rolls belong to that category of dishes that everyone loves, but are not prepared often, since you have to tinker with them - prepare the leaves, make minced meat, wrap, fry, stew. It probably happens to many people that we make cabbage rolls for a holiday or when we are especially inspired. The family immediately gobbles them up, asking for more, but they don’t want to bother again. Is the situation familiar? We suggest making the cooking process a little easier. Make cabbage rolls from Chinese cabbage, it’s faster to work with. Perhaps now the dish will appear on your table more often.

Chinese cabbage is very convenient for preparing cabbage rolls because it can be easily disassembled into individual leaves. You can use any meat for minced meat - pork, veal, chicken, turkey.

We do not indicate the number of leaves in recipes, because each housewife has her own vision of cabbage rolls - some make them miniature, others, on the contrary, the size of the palm of your hand, so you can eat a couple of pieces and be full. Just buy a head of Chinese cabbage, use the largest top leaves for cabbage rolls, and from the rest you can make a light salad for dinner.

Stuffed cabbage rolls from Chinese cabbage are much easier to cook in the oven. There is no need to fry them and then stew them. You just need to put it in a mold, pour in the sauce and put it in the oven for half an hour. For filling, tomato with sour cream and spices is most often used. If you have time, for more taste and aroma, you can chop onions, carrots and sweet peppers, fry them, place them on top of the cabbage rolls and then pour the sauce over them.

Ingredients

meat – 600 g;
onions – 3 pcs.;
rice – 100 g;
Chinese cabbage leaves;
salt and pepper - to taste;
tomato paste – 70 g;
sour cream – 1 tbsp. l.;
laurel leaf – 1-2 pcs.;
dill with parsley - medium bunch.

Preparation

Cabbage rolls from Chinese cabbage in a slow cooker

You can make cabbage rolls from Chinese cabbage in a slow cooker just as quickly as in the oven. Anyone who has such a kitchen helper should definitely use it. This time we suggest trying an interesting filling made from minced meat, buckwheat and fried vegetables. If you replace the meat with mushrooms in this recipe, then these cabbage rolls are suitable for consumption during fasting.

Ingredients

buckwheat – 1 glass;
minced meat – 600-700 g;
carrots – 1 pc.;
onions – 2 pcs.;
vegetable oil – 2 tbsp. l.;
salt and pepper - to taste;
Chinese cabbage leaves.

Preparation

Steamed lean cabbage rolls from Chinese cabbage in a slow cooker

You can’t imagine how juicy steamed cabbage rolls from Chinese cabbage are. A convenient way of cooking, and also very healthy. In this recipe we offer a lean version of the filling; it contains no meat ingredients, only cereals, mushrooms and vegetables. The dish is suitable for vegetarians and fasting people. You can take any mushrooms - store-bought champignons or wild ones, collected with your own hands.

Ingredients

rice – 0.5 cups;
buckwheat – 0.5 cups;
mushrooms – 300 g;
vegetable oil – 1-2 tbsp;
sweet pepper – 1-2 pcs.;
onions – 2 pcs.;
carrots – 1 pc.;
garlic – 3-4 cloves;
Chinese cabbage leaves;
tomato paste – 2 tbsp;
dill - medium bunch;
salt, black pepper and paprika - to taste.

Preparation

Stuffed cabbage rolls are a mixture of rice or buckwheat wrapped in cabbage leaves. As a rule, white cabbage is used for this dish. But it is much easier to cook from Beijing, because its leaves are much more tender, which means they do not require long-term preliminary heat treatment.

Cabbage rolls from Chinese cabbage - basic principles of preparation

The taste of Chinese cabbage rolls differs from the classic version. The leaves of this cabbage variety, even when raw, are soft and tender, and after heat treatment they practically melt in your mouth. At the same time, the sheets do not lose their shape, and the taste becomes even richer. The cabbage rolls turn out juicy. In addition, they do not have the specific smell of cabbage, which not everyone likes.

To prevent the leaves from breaking when forming the cabbage roll, they are dipped in boiling water for a couple of minutes and immediately thrown into a sieve.

Minced meat can be used from any type of meat. Basically, rice is added to the minced meat, but if desired, it can be replaced with buckwheat. The rice is pre-boiled, as cabbage rolls from Chinese cabbage cook much faster.

You can also use mixed vegetables, mushrooms or fish as filling.

Stuffed cabbage rolls are cooked in a cauldron, saucepan, oven or slow cooker.

Recipe 1. Classic cabbage rolls from Chinese cabbage

Chinese cabbage - head;

ground black pepper - a pinch;

minced meat - half a kilogram;

tomato paste - 100 g;

150 g rice cereal;

broth - one and a half glasses;

1. Peel the carrots and onions. Wash.

2. Separate the Chinese cabbage into leaves and cut off the thick lower part.

3. Boil water in a saucepan. Place cabbage leaves in boiling water and boil for about five minutes. Remove the cabbage leaves and cool.

4. Grind the carrots using a grater with large holes. Onion in small pieces. Place the vegetables in a preheated frying pan with oil and fry until half cooked. Divide the roast in half.

5. Rinse the rice by changing the water several times. Place in a saucepan, cover with filtered water and boil until half cooked.

6. Add chilled rice and half of the fried vegetables to the minced meat. Pepper, salt and mix.

7. Place a cabbage leaf on a flat plate. Closer to the top, place a tablespoon of filling, retreating about five centimeters. Roll into a log, tucking the sides inward.

8. Combine sour cream and tomato paste in a cup. Dilute the mixture with broth, add salt, pepper and stir.

9. Place some roast on the bottom of the cauldron. Place cabbage rolls on it in layers. Place the remaining roast on top. Pour the sauce over the cabbage rolls, cover with a lid and simmer over low heat.

Recipe 2. Cabbage rolls from Chinese cabbage in a slow cooker

½ cup long grain rice;

400 g minced beef;

kg of Chinese cabbage leaves;

frying oil;

stack tomato juice.

1. Pour a little oil into the container of the device. Start the roasting program.

2. Peel the onion and finely chop. Grind the peeled carrots into large chips.

3. Place the onion in a container and fry until transparent. Add carrot shavings and continue cooking until soft.

4. Rinse the rice grains and cook from the moment of boiling for five minutes. Place on a sieve. Place half of the fried vegetables and rice into the minced meat. Season with spices and stir.

5. Place the Chinese cabbage leaves in a colander and pour boiling water over them. Cool.

6. Place a little minced meat on each leaf and roll it up, turning the edges inward.

7. Place the formed cabbage rolls on the vegetable fryer in the bowl of the device. Dilute tomato juice with filtered water, season the filling with sugar and salt. Pour the sauce over the cabbage rolls.

8. Close the lid and switch the device to extinguishing mode for half an hour. Then switch the multicooker to baking mode and cook for another 20 minutes.

Recipe 3. Cabbage rolls in the oven

Chinese cabbage - forks;

300 g minced pork;

150 g rice cereal;

filtered water - glass;

1. Cook washed rice grains for five minutes. Place in a sieve and cool.

2. Peel the onions and carrots. Chop the onion into cubes, chop the carrots into large chips.

3. Place a frying pan with oil on the stove, put vegetables in it and fry them until half cooked.

4. Measure the Chinese cabbage into leaves, cutting off the bottom part.

5. Boil water in a saucepan and place cabbage leaves in it. Let stand for one and a half minutes and transfer to a colander. Cool.

6. Place the filling of minced meat and half the roast on the leaves. Roll into a log, tucking the edges inward.

7. Place half of the remaining roast in the baking dish. Place the cabbage rolls on top and cover with the remaining fry.

8. Dilute the sour cream with a glass of boiled water and pour the resulting mixture over the cabbage rolls.

9. Place the pan in a preheated oven and bake for an hour at 180 degrees.

Recipe 4. Lazy cabbage rolls from Chinese cabbage

three bay leaves;

1 ½ cups filtered water;

50 g tomato paste;

½ kg of Chinese cabbage;

1. Pour clean water over the washed rice and boil until half cooked. Transfer to a sieve and cool.

2. Chop the peeled onion into small cubes. Peel the carrots and grate coarsely. Fry the vegetables in oil until soft.

3. Mix tomato paste with sour cream. Add the mixture to the fried vegetables, season with spices and stir. Pour half a glass of boiling water into the pan and simmer for ten minutes, stirring regularly, over medium heat.

4. Grind the veal in a meat grinder along with the garlic. Add rice to the minced meat, beat in two eggs, pepper and mix.

5. Finely chop the Beijing cabbage. Place in a colander and pour over boiling water.

6. Place the chopped cabbage in the minced meat, mix carefully and place on a large plate.

7. Form cutlets from the resulting mass and fry on both sides, covering with a lid.

8. Place the cabbage rolls in a deep dish, pour in the gravy, add a bay leaf and pour in one and a half cups of boiling water. Place in the oven for an hour. Cook at 180 degrees.

Recipe 5. Cabbage rolls with ham

forks of Chinese cabbage;

1. We disassemble the forks of Chinese cabbage into sheets. Pour water into the pan and put it on fire. As soon as it boils, add the cabbage leaves and cook for a minute. Then we take it out, put it in a colander, cool and cut off the thickenings.

2. Place a thin slice of ham and some cheese shavings on each sheet.

3. Roll into rolls, turning the edges inward. Season the egg with spices, add flour, milk and whisk. Dip the rolls into the mixture and fry until golden brown. Cool the appetizer and serve with sour cream.

Recipe 6. Lenten cabbage rolls from Chinese cabbage

rice cereal - 150 g;

tomato paste - 30 g;

forks of Chinese cabbage.

1. Separate forks of Chinese cabbage into leaves. Place them in a colander and pour boiling water over them. Cut off thickened areas.

2. Boil the washed rice cereal until tender. We wash the mushrooms to remove dirt. Cut into small slices. Finely chop the peeled onion. Fry the onion in hot oil until transparent. Add mushrooms and continue to fry until lightly browned. Place the filling in a bowl, add soy sauce and stir.

3. Separately, fry the carrots and herbs until soft, add tomato paste and pour a glass of filtered water over everything.

4. Place a spoonful of filling on the edge of the sheet and roll it up, tucking the edges into the middle. Place the cabbage rolls tightly in the baking dish. Pour in the resulting sauce and place in the oven for half an hour. Cooking at 180 degrees. Stuffed cabbage rolls are served with aromatic sour cream sauce.

So that the cabbage leaves become soft and pliable. Pour boiling water over them or boil for a couple of minutes.
You can use not only minced meat as a filling, but also vegetables or mushrooms.
The dish will be even more flavorful if you add a lot of fresh herbs to the filling.
Serve Chinese cabbage rolls with sour cream, mayonnaise or sauce.
If you are using ground beef or chicken. Add ground lard to it to make the cabbage rolls juicy.

One of my favorite dishes is cabbage rolls. But they are rarely done, since it takes a very long time to tinker with them. By the time you boil the cabbage head and remove the leaves, you don’t want anything else. But there is an option that tastes better and doesn’t require so much effort to prepare - cabbage rolls made from Chinese cabbage. You should simply replace white cabbage with Chinese cabbage. Its leaves are ideal for wrapping cabbage rolls. Innovation? Not really. But experiments are always necessary, especially if they are tasty.

Stuffed cabbage rolls in Chinese cabbage leaves

Do you think cabbage rolls only come in white cabbage? Not at all. We offer a classic recipe for stuffed cabbage rolls (with photo). The technology is no different from cabbage rolls and cabbage rolls. True, preparation time is significantly reduced. For 0.5 kg of minced meat you will need a third of a glass of rice, 2 carrots and onions, 0.1 liters of tomato paste, one and a half glasses of broth, 0.2 kg of sour cream. You will also need ground pepper, salt and vegetable oil. As for Beijing, it all depends on the case. You will need large sheets so that each cabbage roll can be wrapped in them. So it all depends on the amount of minced meat and the size of the meat balls.

Peking leaves must be removed very carefully, because they are very fragile and tear.

The process of preparing cabbage rolls:

The first step is the preparatory moment, during which all the vegetables are peeled. The bottom of the Beijing should be cut off by about 5 cm.
Then remove the topmost leaves.
Place pekinka leaves in a saucepan with boiling water and leave there for 10 minutes. In this case, the top leaves are placed on the bottom, and those located closer to the middle are placed at the very top, because they “cook” faster.
Remove the leaves and let them cool.
Finely chop the onion.
Grate the carrots.
Fry the onion and carrots in sunflower oil until golden brown, then place on plates and divide into two parts.
Boil the rice until tender, rinse it and place in a deep bowl. Add one part of the roast and minced meat (whichever you prefer), add salt and pepper, and add your favorite spices if desired.
Mix everything thoroughly until smooth.
Now we’ll tell you how to make cabbage rolls from Chinese cabbage. Place a Peking leaf on a plate with the convex side down. If the base still remains hard, it needs to be cut down to the soft part.
Place some minced meat on the edge of the wide part of the sheet, retreating 5 cm.
Now the outer free parts of the sheet are wrapped onto the minced meat.
And then they wrap the whole cabbage roll in a roll.
Do this until the minced meat is finished.
Make a sauce from broth, tomato paste and sour cream, mixing them until smooth. Taste and adjust with spices to perfection.
Place half of the remaining carrots in a deep saucepan, with cabbage rolls from Chinese cabbage placed in rows on top. And so that the rough part of the sheet is at the bottom, so that the cabbage rolls do not unwind.
Scatter the remaining carrots on top.
Pour over the sauce.
Cover with a lid and simmer over low heat after boiling for half an hour.
Place the finished cabbage rolls on a plate, pour over the sauce and serve with sour cream.

Step-by-step recipe for cabbage rolls with Chinese cabbage

Let's move away from the classics and prepare amazing rabbit cabbage rolls with mushroom sauce.

To prepare one serving you will need 0.18 kg of minced rabbit and three leaves of pekinka. For this amount you need 60 g of rice, 20 g of butter, 60 g of cheese, 30 g of onion. Salt and pepper. For the sauce: 0.12 liters of cream (as for fat content, give preference to 33-35%), 20 g of sour cream, porcini mushrooms (40 g) and 0.1 liter of broth (preferably chicken). To decorate the dish you will need one tomato.

If you cook these cabbage rolls from Chinese cabbage in a slow cooker, their taste will be much more piquant.

Peel the onion and finely chop it.
Take half of the entire onion volume and fry in vegetable oil mixed with butter.
Boil the rice until half cooked and place in a deep container. Add minced meat there.
Grate the cheese and add to the rice and meat.
Place the fried onions there. Salt and pepper.
Mix the mixture thoroughly and divide into three parts.
Cut 5 cm of the base from the bottom of the cabbage leaves.
You should also cut off the thick part.
Place in boiling water and blanch for 15 seconds.
After the time has passed, the sheets are immediately transferred to cold water. This is necessary so that the color of the leaves does not change.
Flatten the sheet and place a third of the minced meat on its larger edge.
Now wrap the edges over the minced meat.
Roll cabbage rolls from Chinese cabbage.
Do the same with the other two sheets.
Now let's start with the sauce. To do this, mushrooms are washed, peeled and cut into pieces. Then they are fried in butter and vegetable oil. After a few minutes, add the onion and continue frying.
Pour in the broth and wait for it to boil. After this, cook the mixture for a minute, not forgetting to adjust the salt and pepper to the desired level.
Place cabbage rolls in another frying pan and fry.
Transfer the pigeons into a frying pan with the sauce and simmer for 10 minutes, setting the heat to medium.
Pour in the cream and cook for 10 minutes. At the same time, make sure that the liquid becomes thick. Then remove the pan from the heat, add sour cream and stir.
Meanwhile, wash the tomato, cut it into two parts, sprinkle it with salt and pepper, and put it in the oven, heated to 180ºC, for 5 minutes.
The finished cabbage rolls are placed in a deep plate. Pour in the sauce and garnish with tomato.

Lazy cabbage rolls with Chinese cabbage

The dish is ideal for ladies short of time. Here you don’t even need to wrap the cabbage rolls in cabbage. For cooking you will need 0.2 kg of minced pork and beef, and 0.25 kg of rice. This volume requires approximately half a kilogram of Peking cabbage. Additionally, you need 2 garlic cloves, one onion head, a glass of broth, 6 tbsp. l. sour cream, fresh (4 sprigs are enough), 2 tbsp. vegetable oil. You will need a little more ketchup - 3 tbsp. Spices are used to taste.

Use round rice

The finished cabbage rolls are placed on a plate, decorated with greens and served.

Stuffed cabbage rolls in the oven

There is another equally tasty option for preparing this dish. Just for lazy housewives, or for those whose time is counted in seconds. Introducing lazy cabbage rolls with Chinese cabbage, baked in the oven in sour cream and tomato sauce. They can be served for both lunch and dinner.

To prepare a juicy, tasty dish you will need 0.65 kg of minced pork and beef. For this amount you need 80 g of rice, one egg and onion, 0.35 kg of Chinese cabbage.

Only the rough part of the head of cabbage will be used. Tender leaves can be left for salad.

Additionally, 0.35 kg of sour cream, 0.75 liters of meat broth or water are required. As spices and additives, take salt, tomato paste (2 tbsp), ground pepper, favorite seasoning, . Sunflower oil is used for frying, and flour is used for breading. Now we’ll tell you in detail how to prepare cabbage rolls from Chinese cabbage.

As you can see, cooking cabbage rolls is simplified using Chinese cabbage. Doesn't take much time to prepare. At the same time, their taste is no worse than cabbage rolls made from white cabbage.