How to cook cabbage rolls
The history of the cabbage rolls is very interesting. In the old days, cabbage leaves were wrapped up with beef with millet porridge. It was called "galusha"; interestingly - in many dictionaries the words "galusha" and "dovecot" are synonyms. The real name came in the 18th century, when there was a fashion for French cuisine. And in Russia were very popular fried quail and pigeons wrapped in a cabbage leaf - the trend of France. This delicacy was expensive, and not everyone could afford it. A way out was invented by resourceful landladies. They began to wrap in cabbage leaves minced meat or chopped meat, but the name remains. The fried doves became cabbage rolls.
Recipe for cabbage rolls with meat
This simple recipe will conquer you and your household with its incredible taste. All products are designed for 6 servings.
Necessary ingredients:
- medium cabbage - 1 pc
- rice - 2.5 tbsp
- minced pork meat - 2 kg
- eggs - 2 pieces
- 6 carrots
- vinegar - 4 tbsp. l.
- salt
- sunflower oil
- Butter - 20 g
- tomato paste - 2 tbsp. l.
- sour cream - 1 tbsp. l.
- tomato juice - 1 tbsp
When choosing cabbage, pay attention to the leaves. They should be large and not too dense, best of all - with a green tint. If you cook with an old white stump, you'll have to spend more time, and the cabbage rolls will not be so tender.
Cooking method
- The specified amount of rice cook until ready in 4 glasses of water. From the head of cabbage we cut off the upper leaves and cut out the cob.
- We fill the large saucepan with water for three quarters,add to the water 1/2 tablespoon salt and 4 tbsp. spoonful of vinegar. After the boiling water, put the head in a saucepan. After a few minutes we turn it over. The leaves are repulsed when they become yellow and soft. All the same we do with the second cabbage.
- You need to keep three glasses of water, in whichcabbages were cooked. We rub the carrots on a fine grater, then fry it in a heated frying pan with cream and sunflower oil. When the carrot is soft, add the tomato paste and mix thoroughly over low heat. In a large bowl mix the stuffing, ready-made rice, 1 tbsp. l. salt, two eggs and toasted carrots with tomato. At large welded leaves cut off the dense part.
- And now the most important point: begin to twist the cabbage rolls. There are two ways - in the horn or the envelope, at your discretion. The size of the products also depends on your personal preferences. Some adore cabbage rollers the size of a half-plate, others - with a finger.
- We wrap the leaf with the filling in the middle in the cone. Folds the fingers inward. Swirl stuffed cabbage rolls in a large pan, preferably with thick walls.
- We cook the sauce. To do this, the remaining carrots (grated) fry in oil until soft, pour sour cream and a glass of juice, all this carefully mix.
- Fill sauce in a saucepan with cabbage rolls andwe add water from boiled cabbage. On a slow fire, bring to a boil and simmered with a lid for 40 minutes. If you cook in the oven, preheat it to 200 degrees and bake for 20-25 minutes, then lower the temperature to 175 degrees and wait another hour.
The cabbage rolls are ready. They are served as a separate dish, dressed with sauce, which was cooked. You can fill with sour cream and sprinkle with herbs. Suitable for such an appetizer for any celebration: nourishing, tasty, and most importantly - useful. A variety of modern recipes can satisfy any taste. You can cook cabbage rolls with chicken and couscous instead of minced meat; from sauerkraut with beans; fish and many others. Such dishes are very popular in the near abroad, only the names change.
In order to correctly make cabbage rolls, you needspend a lot of time, but the result is worth it. After all, they are so fond of connoisseurs of cooking, that the recipe for their preparation has reached our times.
