Stuffed cabbage rolls with minced chicken and rice in a saucepan

Step-by-step cooking

1. Step 1:

   

   How to make stuffed cabbage rolls with minced chicken and rice in a saucepan? First, prepare the necessary ingredients according to the list. It is better to take young fresh cabbage, not stale. The head should be whole, without deep cracks. Remove the upper worn leaves.

2. Step 2:

   

   Put Cabbage forks in a large deep saucepan, pour cold water and put on fire. Bring the water to a boil and cook the head for 10-15 minutes, until the leaves begin to separate easily. The leaves should be soft, easy to fold into an envelope and keep their shape.

3. Step 3:

   

   Then disassemble the head into leaves. Cut off the thickened part at the base of each leaf or beat it off with a kitchen hammer to make it easier to roll cabbage rolls.

4. Step 4:

   

   While the cabbage is cooking, prepare the filling. You can take ready-made minced chicken or cook it yourself from breast or thigh fillets. You can take any rice, I have golden. Fresh garlic can be replaced with 1 tsp dry.

5. Step 5:

   

   Fill the rice with plenty of cold water, bring to a boil and cook over low heat for about 10 minutes until half cooked.

6. Step 6:

   

   Then put the rice on a sieve and let all the water drain.

7. Step 7:

   

   Chop the chicken fillet in a meat grinder or blender. You can use breast and thigh fillets at once. The stuffing will turn out juicier.

8. Step 8:

   

   Cut the onion into small cubes.

9. Step 9:

   

   Grate the carrots on a coarse grater.

11. Step 10:

    

    Heat the vegetable oil in a frying pan and fry the onion and carrot until soft for 5-7 minutes. If you do not like onions, you can not add it to the filling at all. Or fry the onion in a frying pan first, then, when it gives its flavor to the oil, remove it from the pan, and then fry the carrots in this oil.

12. Step 11:

    

    Combine chicken fillet, rice, fried vegetables in a bowl. Add chopped garlic, paprika, salt and ground pepper.

13. Step 12:

    

    Mix everything thoroughly.

14. Step 13:

    

    Put 1-1.5 tablespoons of filling on the edge of the cabbage leaf from the side of the stalk.

15. Step 14:

    

    Fold the sheet into an envelope.

16. Step 15:

    

    Form all the other cabbage rolls in the same way.

17. Step 16:

    

    Now prepare the sauce. Tomato juice can be replaced with the same amount of fresh tomatoes, minced or grated on a fine grater. Or dilute 100 g of tomato ketchup in 500 ml of water.

18. Step 17:

    

    Put 1-2 cabbage leaves on the bottom of the pan so that the cabbage rolls do not burn. Lay out the cabbage rolls. Pour the cabbage rolls with tomato juice. If there is not enough juice and it does not reach the upper cabbage rolls, you can add more or pour in water. Add bay leaves, two kinds of pepper and salt.

19. Step 18:

    

    Put a pot of cabbage rolls on medium heat and bring to a boil. Then reduce the heat and simmer the cabbage rolls at a low boil under the lid for about 45 minutes. Enjoy your meal!