Eggplants or tomatoes, filled with a prepared stuffing. In this period, as the main product, cabbage leaves are vicorated. And the fillings can be different: meat, mushroom, vegetable, cereals and milk. The biggest variety of pigeons with meat and rice. In this way, there is a mixed variant of the filling, which is made up of cereals, meat and vegetables. It takes a lot of time to prepare this strain, so it’s better to work at the weekend. In such days, you always want to pamper your relatives with the helpless. For such purposes, pigeons themselves are best suited with meat and rice.
The history of the country took its cob from the 18th century. From that hour, a little more than an hour has passed, but the pigeons and at the same time are covered with majestic popularity, both in Europe (in Russia, in Ukraine, in Moldova), and in the Close Descent (near Germany, Azerbaijan, Turkey, the lands of the Balkan Pivostrov). The cream of its dastardly popularity, cabbage rolls with meat that is more brown in rice. Є impersonal advantage of positive qualities, yakі see this product with richness of others. As you can see, the greed of any stray should be deposited in the form of components, for which it has been prepared.
In this vipadka there are cabbage, meat, rice, carrot and cibula. Skin from tsikh іngredієntіv varty uvagi. Take, for example, cabbage. Our warehouse has not only the richest complex of vitamins, but also a large number of macro- and microelements, which are necessary for a normal human body. Creamy, in cabbage there is a lot of cells, as if not only a source of energy, but it positively flows into the work of the intestines. The stuffing can also be added with a spravzhny komoroy: meat is rich in protein, carrots - with vitamins, rice - with microelements and carbohydrates, and cibula can be avenged by phytoncidi. That pigeon is a unique country, as it is possible to bring not only gastronomic satisfaction.
It’s not easy to cook such darlings at home. For this, you need 1 head of cabbage, 400 grams of minced meat (better take sumish yalovichini and pork), ¾ bottles of rice, 4 cibulini, sil, greens, pepper and tomato paste.
Robiti cabbage rolls with meat and rice are required as follows:
1. Prepare the stuffing.
1.1. Cook until rice is ready.
1.2. Cut a couple of cibulins into small cubes.
1.3. Carrot trim on the third.
1.4. Z'ednati at once m'yaso, sil, carrot, cibula, rice and pepper. Kindly remix, so that the mass is as uniform as possible.
2. Preparation of cabbage.
2.1. Kachan should be lowered into a container with dill and take yoga there, whilini 3-4. The next leaf can be freely water-creamed in the base.
2.2. Lay a cabbage leaf on a wooden board and beat it with a hammer to beat the person himself.
3. Forming blanks.
3.1. On the cabbage leaf, we put the stuffing prepared and gently curl it with an envelope.
4. Extinguishing pigeons.
4.1. The bottom of a wide pan is laid out for cabbage leaves.
4.2. Place stuffed envelopes on top.
4.3. 2 heads of the cybuli, which were left out, dribly narrate and sip the blueberries with them.
4.4. Those same zrobiti іz greenery.
4.5. Dilute the tomato paste with water and pour over the minced sum of stuffed blanks.
4.6. From above, cover everything with a bow of cabbage.
4.7. Cover the pan with the product with a lid, then put it on a weak fire and extinguish 40 quills. Serve with sour cream before the table.
This variant of cooking the most delicious stravy- not one. You can easily grow pigeons in the oven with smaller vitrates. In principle, these are the most appetizing envelopes with meat, but cooked troché otherwise. Formed blanks simply need to be carefully laid on a deco with a thick bottom, seasoned with greens, and then poured over with mayonnaise. In less than a year, you will be able to enjoy fragrant doves if you are satisfied. Such a way is richly simple for the previous one. No need to go after the broth, which is Wikipedia. Put that one in portions of a plate with a spatula from a sheet richly sruchniche, lower with a spoon from a deep saucepan.
Grava tse even savory and worthy of be-to whom. Ale mi prepared doves in a different way. Who is the deputy white cabbage vikoristovu Beijing. It is easier for her to grind minced meat. That leaf preparation takes less than an hour. Deyakі in the quality of the basis for envelopes to choose beet leaves. At the Skhodі, smash the grass under the name of dolma. And if you don’t have much time, if you really want to have a delicious meal, then you can just do it.
1. Lightly grease the cibula at the pan.
2. Without interrupting the process, add grated carrots.
3. There, beat the minced meat and mix it well.
4. I boil sumish pour in tomato sauce and sip the shredded cabbage.
5. Let's add some water, cover it with a lid and stew it until it's ready.
6. In the fragrant summish, sip the rice, mix it, leave it in this position for 3-5 strands.
7. Now you can turn up the fire, cover it with a lid and let it stand for a bit. It’s better to serve such duckies before the table with a hot one looking with sour cream.
We have suggested to you a sprat of options for preparing juiced cabbage rolls, and you can choose the skin of your own, which is more like it.
Stuffed cabbage- one of the most beloved and widest countries of Russian cuisine. Now, it's cabbage season, it's time to cook it. Hurry up, even more cabbage at the same time! I propagate the recipe for cabbage rolls with minced meat and rice. Tsya grass to come out appetizing and savory, who are close to ask її to cook again and again.
To prepare cabbage rolls, you will need:
1 large head of cabbage;
500 g of meat yalovichini;
500 g pork meat;
200 g rice;
5 tomatoes or 2-3 tbsp. l. tomato paste;
1 cybulin medium rosemary;
dry chi fresh greens for relish;
roslinna oliya;
top oil;
sil | salt |, black chalking pepper.
Khvilin after 15 days of boiling, water is enough to pump and take care of the leaves first. Kachan with leaves, which is left out, put it to cook further. І hvilin for 10 leaves. And so far, until the troch of a small leaf is left, as if it were necessary to cut and vodklasti. Take the leaves to cool.
Poki cook kachan, robimo minced meat for cabbage rolls
Take meat (yalovichina and pork) in equal proportions.
Add rice to minced meat, thoroughly mix. Let's add some oil on the cibula, silt, pepper. Mix it up.
Now we form our doves with meat and rice
Lubricate the cabbage rolls with the sum of herb and top oil.
At the bottom of the tovstostіnnoї kastrula lay the chopped cabbage, which was left after the harvesting of the kachan, and cut the tomato. And as if tomato paste is victorious, you should dilute it with water and pour it into a saucepan. Let's put the greased pigeons down. Sip fresh and dried herbs. From above, cover everything with cabbage leaves, for some reason it was rejected during the production of cabbage rolls (torn).
Let's hope that juices, lower pigeons are worthy of you. Savory!
Stuffed cabbage be themselves minced meat rice, cibulei, carrots and spices zagornuty cabbage leaf. At the bagatioh sіm'yah, pigeons with meat were served at the honorable place at the Svyatkovo's regular menu. And so many people are afraid to prepare such a strain, they are sure that the whole process of folding and nothing will come out. I sing you, don’t be afraid to try cooking new streaks, boldly proceed, and the whole recipe for stuffed cabbage with meat and rice will help you cook it correctly.
Ingredients for preparing cabbage rolls:
- M'yaso fresh - 1 kg
- Round-grain rice - 100 gr
- Golubtsova cabbage - 1 - 2 heads
- Carrot - 1 large (260 gr)
- Cibulya - 2 pcs (250 gr)
- Tomato paste (homemade) - 200 - 250 gr (for minced meat in dressing)
- Sil, tsukor, black pepper chalking - for relish
- Roslinna Oliya - 4 tbsp. l.
- The water is purified and boiled
Cooking stuffed cabbage with meat and rice:
For minced meat obov'yazkovo buy fresh meat, do not take minced meat. Rinse the meat under running water, dry it with a paper towel, cut it into pieces, and pass it through a meat grinder.
Tsibulya, clean the carrots. Dice the cibula with a small cube, grate the carrots, you can use it as a small cube.
Wash the rice well. Ready to readiness. At the milling of the meat, we add rice, a part of the cibula and carrots, mix it up. Now prepare the dressing, so you can put a smaller part of it in the minced meat, and a larger part of it in the stuffed cabbage before cooking. We take a frying pan, put it on the fire, warm it up well, pour in refined olive oil, put cibula, carrots, we don’t keep it long, we add homemade tomato (I have malty wine), we extinguish a couple of khvilin, salt, pepper, taste it.
I wonder if I can add a couple of spoonfuls of dressing to the meat with rice, I often slosh like that, it’s delicious, everything is mixed well, we taste it, it’s necessary to add strength, black pepper.
Well, from minced meat for golutsіv ready.
Let's get to the cabbage. Try to bathe the cabbage yourself for the cabbage rolls, it looks like a troch is flat, but call out it’s only such a charge. You can also take a white cabbage. We take a large saucepan, pour it halfway here, put it on the fire, bring it to a boil, salt, as needed. From a head of cabbage, we know a couple of upper leaves, like a stink of zip, we can see with a knife a head (leaves are lighter and smarter). Dip the cabbage near the boiled water, cover it with a lid, turn the fire down, it is not necessary to boil the cabbage, it is necessary to steam it. Now try to carefully pick up the leaves, carefully, do not scald your hands. Whisk a long fork with two prongs, as if they were not very loud. It is necessary to drink water. Take the leaves, let them cool and wrap the pigeons. From the sheet it is necessary to see the tovst vein in order to make it easier to wrap. Like a great cabbage leaf - cut into two parts.
Minced meat burns into leaves,
You can use an envelope or a bag.
Ready to store the pigeons at the pan,
For the beast, the dressing was prepared earlier, poured with hot water, put a bay leaf.
Under the hour of cooking, try the "yushka" for relish, you may need to add more strength or tsukor. Cook 35-40 quills after boiling on a small fire.
Savory cabbage rolls are ready, serve to the table. Savory!!!
Chi varto explain that the skin master has his own way of preparing cabbage rolls. Some of them should be quenched in one more sauce, and some of them should be quenched with additional vegetables. Chimalo and quiet, who zapіkaє savory stuffed cabbage with meat and rice in the oven Let's take a look at the widest recipe.
- Products for the preparation of cabbage rolls:
- minced meat - approximately piv kilo,
- trochs larger than the average head of cabbage,
- one big cibulina,
- middle carrot,
- chicken egg,
- rice - 200-300g,
- sіl, black pepper and black chalking licorice pepper,
- tomato, bell pepper, carrot, cibula - 1 pc.,
- sour cream - 2 tbsp. spoons.
So that the pigeons were savory and kindly trimmed the form, it is necessary to choose garnu cabbage. The kachan is guilty of being fresh and neushkogenim, without any cracks and springs. Cabbage of a slightly splashy shape is best suited, to that in which leaves lie one to one and may be ideal oval shape. Green cabbage has a special lowness and gnuchkistyu, and it had a more thick structure, prote, it is better to take care of it and in the cold season of rock it is better to bathe itself її.
How to cook savory cabbage rolls with meat and rice
For an ear of a head of cabbage, carefully beat and remove the upper leaves, then with a sharp knife, remove the head of cabbage, lower the saw blades by boiling water for 1 quill, so that the top leaves are softened.
Smut, do not overthink, because the cabbage will be digested and the pigeons will not burn. Remove the top leaves and turn the head at the pan. Repeat the process until you've reached the end of the download.
Part of the leaf, which comes out, is carefully cut with a sharp knife or lightly beaten with a special hammer.
Cooking meat fillings with rice
The classic version of the filling includes minced meat and rice; Samy savory minced meat come out of the yalovichini and pork or pork and chicken fillets.
Rice cook until ready and mix with minced meat. Add black pepper and strength. The exact proportion of the skin of the master is determined by himself independently, but classic recipe folded out of 1 kg. cabbage, 500 pivkilogram minced meat, 100 gr. orphan rice that one great cibulini.
Instead of white rice, you can vicorate the storms of uncleansing, buckwheat or millet, and also add for the taste of trochs of lubricated mushrooms - stoves, boletus or openkiv.
To prepare a song, deputy minced meat you can win only mushrooms, mixed with grits and oiled cibules. Cream of black pepper can be added to the filling with a pinch nutmeg pea, dried or fresh ginger, Provence herbs or rosemary.
We wrap the pigeons
Arrange the cabbage leaf on a dish or plank, place 2-3 tablespoons of minced meat, fold and give the filling a simple shape.
Turn it over, start at the bottom, then turn up your sides and roll it up with an envelope so that the stench doesn’t turn around when it’s extinguished. Vicone everything with a reshtoyu leaf.
At the bottom of the pan with a thick bottom, put the best leaves of cabbage, cut into slices Sirah carrot And spread the pigeons to the beast.
Fill them with water or broth, mixed with white wine and tomato juice, and then simmer under the lid with a stretch of 45-60 min.
For 15 min. until complete, pour in the sauce and continue cooking until fully cooked.
Gotuemo sauce for meat cabbage rolls with rice
The classic basic sauce recipe includes a dressing with cibules and carrots, tomato paste and sour cream, mixed in proportion 1:2. You can add a dribnonarizany chasnik, replace sour cream for tops or yogurt, and also add 10 ml. lemon juice.
Ukraine is honored with the fatherland of cabbage rolls, wanting similar traditions to make the stuffing into a bun and trap in other cuisines of the world. As the filling is most often vikoristovuetsya podednannya minced meat with rice. Even savory cabbage rolls with buckwheat and minced meat, with mushrooms and just vegetable.
In general, the process of preparing trivaliy and includes a few steps: it is necessary to prepare the filling, remove the cabbage leaves, shape the cabbage rolls, and then stew them in the sauce. From now on, it’s time to stock up on patience and kindly write a recipe, if you want pigeons that are truly good!
Choice of cabbage for cabbage rolls
Bіlokochanna, savojska, pekinska - all kinds of cabbage are additives for preparing cabbage rolls. All the same, kachan of white cabbage is still respected as a classic, moreover, it is possible to wink as young as it is old. In the first fall, the pigeons appear especially lower, that preparation of the leaves is much simpler, the stench miraculously curls up and trims the shape.
Rozmir kachano is not big, otherwise the pigeons will look even great. Ale and a small head do not pidide, even in a leaf, unhandily cover the filling. Optimal rosemary - medium large head, with a vag 500-600 grams.
Yake m'yaso pidide to minced meat?
In order for the filling to be juicy, it’s better to beat the pork, but not too fat. Bazhano cook the minced meat on your own, to the fact that the store-bought drink is filled with lard. Pіdіyde also a combination of yalovichi and pork at a ratio of 1:1. And the axis of the trigger is more beautiful, the filling of the viide is not so juicy and soft, as it would have been.
What is the best rice for cabbage rolls?
Pidіyde yak round, so і dogozerny rice. If you want the stuffing to be rozsipchastoy, take steamed rice - you need to know the sign on the packaging. If you like more a big “patty” in the middle, then beat the title of rice for sushi. It is categorically not suitable for stuffed cabbage with rice - the stuffing is too rare, when cooked it turns into porridge, practically does not absorb the aroma of meat and sauce.
What a bi vi did not choose rice, but it’s necessary to sip on the cob until it’s ready. Syrah groats take all the meat sik, so the filling is too dry. If you take more boiled rice, then when extinguishing the wines, I will boil more, transforming into a porridge-like mass.