Meat

Stuffed cabbage in tomato sauce


Ingredients for making stuffed cabbage in tomato sauce

For stuffed cabbage:

  1. Cabbage 1 head
  2. Minced meat 500 grams
  3. Long grain rice 100 grams
  4. Purified water 1.5 cups for rice and 2.5 liters for cabbage
  5. Dill, dried to taste and desire
  6. Dried parsley to taste and desire
  7. A decoction of cabbage 1 liter

For the sauce:

  1. Onion 1 piece
  2. Carrot 1 piece
  3. Sour cream 200 milliliters
  4. Tomato paste 3 tablespoons

Other products:

  1. Salt to taste
  2. Ground black pepper to taste
  3. Vegetable oil as needed
  • Main Ingredients: Cabbage, Onion, Carrot, Sour Cream
  • Serving 1 serving
  • World Cuisine

Inventory:

Deep pan (5 liter capacity), Stove, Kitchen knife - 2 pieces, Skimmer, Deep bowl - 2 pieces, Paper kitchen towels, Small non-stick pan (2 liter capacity), Large non-stick pan with a lid (4 liter capacity), Colander, Tablespoon, Cutting board - 2 pieces, Grater, Frying pan, Kitchen spatula, Plate

Cooking cabbage rolls in tomato sauce:

Step 1: prepare the cabbage.


First of all, put on a strong fire a deep pan filled with 2.5 liters of purified water, and bring the liquid to a boil. In the meantime, we wash the cabbage and use a sharp knife to cut the stalk out of it.

After the liquid boils, reduce the heat to medium, lower the head of cabbage into the pan 7-10 minutes or keep it there until the leaves of the vegetable become soft.

Then with the help of a slotted spoon we transfer the cabbage into a deep bowl. Using a table fork, we carefully separate the leaves and cool them to room temperature. Do not drain the broth from the vegetable, it will come in handy!

Step 2: prepare the pic.


While the cabbage is cooling, we cook rice. First, we sort it out, removing any rubbish. Then we throw off the whole grains into a colander, rinse thoroughly and leave them in it until use.

Next, put on a medium fire a small non-stick saucepan filled with the right amount of purified water. After boiling, pour in a teaspoon of vegetable oil.

Then pour in the rice that has already managed to dry. Reduce heat to a minimum and cook grits 10 minuteswithout covering and stirring occasionally with a tablespoon. Rice should be a bit undercooked. After the right time, we throw it back into the colander and leave it in this form on 7-10 minutesto glass excess fluid.

Step 3: prepare the stuffing for stuffed cabbage.


After that, transfer the semi-finished rice grains into a deep bowl. We send minced meat there: pork, beef, turkey, chicken or assorted. Also, for a rich aroma and taste, season these products with salt, black pepper, dried dill and parsley. Mix the ingredients with a tablespoon to a uniform consistency and proceed to the next step.

Step 4: forming cabbage rolls.


In turn, cut off the thickened part from each cooled cabbage leaf or beat it very carefully with a kitchen hammer. Then put in the base of each leaf a couple of tablespoons of minced meat.

Then we form cabbage rolls in the form of envelopes. Shred the remaining cabbage with a thin straw on a clean cutting board.

Cover the bottom of the non-stick deep pan with half the slices and spread the cabbage rolls on it with an even layer. Set aside the rest of the chopped vegetable for a while and start cooking the sauce.

Step 5: prepare the sauce.


Peel the onions and carrots, rinse them under cold running water and dry them with paper kitchen towels. Then, in turn, put on a cutting board and chop. Cut the onion into strips or cups up to 5-7 millimeters thick, and rub the carrots on a coarse grater.
Then we put a deep frying pan on medium heat and pour 2-3 tablespoons of vegetable oil into it. After a couple of minutes, dip the chopped onion there. Fry it for 3-4 minutes to transparency and softness. Then we add carrots to it and cook them together until golden brown, periodically stirring with a kitchen spatula.

When the vegetables are browned, pour about 1 liter of cabbage broth into the pan. If you cook half stuffed cabbage, then you can 500-600 milliliters.
While the liquid is boiling, mix in the small bowl the right amount of sour cream and tomato paste. As soon as the vegetable broth starts bubbling, we shift the prepared mixture into it, mix everything thoroughly and bring it to a boil again.

Step 6: bring the dish to full readiness.


Gently pour boiled cabbage with boiled sauce and sprinkle with the remaining chopped cabbage. We put the pan on a strong fire and reduce its level to a weak one only after the liquid boils again. Then simmer the dish under a closed lid for 35-40 minutes.
After the right time, we check the cabbage, if it is hard - we make stuffed cabbage, if soft - remove them from the stove and insist 8-10 minutes. After that, lay out portions on plates and serve to the table.

Step 7: serve the cabbage rolls in tomato sauce.


Stuffed cabbage in tomato sauce is served hot as a second course.

They are served with sour cream, homemade cream or mayonnaise, as well as chopped fresh herbs and bread slices. Tasty, inexpensive and very satisfying! Enjoy it!
Enjoy your meal!

Recipe Tips:

- such cabbage rolls can be baked in the oven for 30-40 minutes;

- sometimes before braising, cabbage rolls are fried on all sides in a small amount of vegetable or butter;

- in this type of cabbage rolls, you can add any favorite spices that are used during the preparation of meat or vegetable dishes;

- if desired, sour cream can not be put at all, but in this case the amount of tomato paste should be increased to 100-160 grams, and water, respectively, by 200 milliliters;

- Very often, the sauce is prepared with the addition of flour, so that it is thicker.