Golubtsov's recipe: how to cook?
Golubtsy - a dish of European cuisine, consisting ofMinced meat with rice or buckwheat with boiled rice, and beautifully decorated in cabbage leaves. There are a lot of variations with stuffing. This dish is easy enough to prepare and even a beginner can cook. All over the world cabbage rolls have different names (dolma, tolma) and others. We will show you how delicious and, most importantly, correctly cook cabbage rolls.
Recipe for homemade cabbage rolls
We present the simplest and quickest recipe for cooking homemade cabbage rolls. You can serve as a main course.
Necessary ingredients:
head of white cabbage
4 medium onions
0.6 kg of pork (preferably oily)
0.4 kg of beef
2 carrots
1 tbsp. l. rice
2 tbsp. l. spicy tomato paste (you can add fresh tomatoes)
Bay leaf
vegetable oil
garlic
salt, pepper - to taste.
Cooking method
We take cabbage and thoroughly rinse with warm water. In order for the process to pass quickly and without significant losses, it is best to completely cut out the stump with a knife.
Then put the head in a saucepan with salted water and begin to cook. As soon as the leaves begin to retreat, we catch them with a fork (we do not pour out the liquid).
While cabbage is boiled, we prepare rice. It should be cooked until half cooked.
We pass the meat through a meat grinder, add onions and garlic.
Add rice, salt and pepper. Then carefully mix.
Now it's time for gravy. Cut the remaining onions and carrots with straw.
Fry until light golden in color. We add tomato paste, spices and a liter of cabbage broth.
We return to the leaves of cabbage. Too large sheets cut in half, cut out the entire solid part of the base.
Small leaves do not cut, but only a few cut off the compaction points.
We impose on one sheet one spoon of forcemeat.
We wrap the pancake, but on one side we leave the envelope open.
We take a container with a dense bottom. There, finely chop the remains of cabbage, watered with gravy. On top lay a layer of cabbage rolls, pour gravy.
When the cabbage rolls run out, they need to be pouredremnants of gravy. If there is not enough water (to cover the top layer of cabbage rolls), you can add more cabbage (or other) broth. Stew about 40 minutes. If you like to make cabbage soft, then it can take a little longer.
Before serving, plenty of sour cream. Bon Appetit.
How correctly to prepare cabbage rolls?
To make cabbage special, it is necessarypay attention to the preparation of filling and filling. To prepare forcemeat, do not use a meat grinder, cut it finely enough. In the prepared stuffing it is necessary to add the passivated vegetables and greens. Use only fresh vegetables, bought especially for this dish.
Leaves cabbage is better to cook several times, becausethe middle is brewed twice as long as its upper part. Cook for 1-2 minutes, no more, otherwise the leaves will dissolve and lose their appearance. Wrap the stuffed sheets better with tubes and a seam down, so that the minced meat does not separate.
You need to fry in butter. So there remains a pleasant aroma, and the crust turns out good. The sauce is simple: mix enough broth, ketchup, tomatoes, fried with onions, carrots, sour cream, laurel and favorite spices. Bake in the oven for an hour. This time is sufficient if cooking takes place at 180 ° C.
The indicator of mastery of the highest class isrecipe for cabbage rolls with translucent leaves. It's simple. It is necessary to cut out the stump correctly, cutting about 1/3. Then put the head in a saucepan with a cut upwards, pour boiling water and forget until it cools completely. It remains to get the softened leaves of cabbage and neatly divide.
