Composition / ingredients
Step-by-step cooking
Step 1:
How to make classic cabbage rolls in a saucepan? Prepare the products. Cabbage for cabbage rolls choose a large size, not too tight, so that it is easier to separate the leaves. Minced meat can be from any meat, but in the classic recipe, mixed beef and pork are used.
Step 2:
Disassemble the cabbage head into leaves. Then boil them in salted water for about 5 minutes until soft. Cut off the thickened part at the base of each of the leaves or beat it off with a kitchen hammer to make it easier to roll cabbage rolls.
Step 3:
Prepare the filling. How to make stuffing for cabbage rolls? Peel and grate the carrots. Peel and chop the onion.
Step 4:
Fry the onion and carrot in vegetable oil until soft.
Step 5:
Wash the rice until transparent in several waters, pour it into a saucepan, fill with water and boil until half cooked. It will be enough to boil it for 5 minutes after boiling. Then discard the rice in a colander and cool.
Step 6:
Peel the garlic and pass it through the press.
Step 7:
Wash the tomatoes and grate.
Step 8:
Combine minced meat, rice, onion, carrot, tomatoes, garlic and dill in a deep bowl, add salt and pepper to taste.
Step 9:
Mix until smooth.
Step 10:
We are starting to form cabbage rolls. Put one or two tablespoons of filling on the edge of the cabbage leaf.
Step 11:
Fold the sheet into an envelope. Use all the leaves and all the minced meat.
Step 12:
Fry cabbage rolls in a frying pan with vegetable oil until golden brown on both sides.
Step 13:
Prepare the sauce. How to make a sauce for cabbage rolls? Prepare the products. Instead of broth, you can use a decoction in which the leaves were cooked.
Step 14:
Combine ketchup with sour cream and broth, mix until smooth.
Step 15:
Transfer the fried cabbage rolls to a deep saucepan and pour the sauce to the top of the cabbage rolls. Simmer them under the lid for about 40-60 minutes. Serve cabbage rolls with sour cream.
You won't believe it, but for 9 years of my culinary activity, I made classic cabbage rolls for the first time! A long time ago I cooked vegetarian cabbage rolls, but I didn't get around to the usual ones with meat. This is despite the fact that in childhood cabbage rolls were my favorite food along with pasta. Finally, I filled this gap - and now I know exactly how to cook real classic cabbage rolls in a saucepan! I would like to give one piece of advice from my own experience, which will allow you to facilitate the process of "undressing" cabbage. We proceed as follows: cut out the stalk to half, making a cone-shaped depression in the cabbage at the place of attachment of the leaves. We put the head in a saucepan with salted water so that it completely covers the vegetable, make medium heat, wait for the water to boil, boil a little and gradually remove the upper leaves, which are already amenable. Then they will not need to be boiled additionally.
So that during the stewing process the sour cream does not curdle and does not delaminate, pre-mix it with a spoonful of flour in a separate bowl, and then add to the pan. You can replace sour cream with cream of any fat content. But remember, the calorie content of the dish depends on the percentage of fat content of the sour cream or cream you use.
Ketchup in this recipe can be replaced with tomato paste, tomatoes in their own juice or fresh tomatoes. Put the selected ingredient to taste.
Root vegetables are best washed with a brush or a hard sponge under running water.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Ketchup - 93 kcal/100g
- Broth - 15 kcal/100g
