Such different cabbage rolls. The recipe for your favorite dish

To this dish, no one can remain indifferent. A fragrant stuffing, tinted with a soft cabbage taste - cabbage rolls! The recipe for this dish is simple enough, but cooking takes time. So, what's necessary. First of all, you need to prepare forcemeat. Meat and onions are passed through a meat grinder (crushed in a combine), seasoned with spices and salt; separately boiled rice. All the ingredients are thoroughly mixed. Cabbage leaves are cooked for a couple of minutes and boiled water for softening. It is important that cabbage leaves are large - so cook cabbage rolls is much more convenient. The cabbage leaf is wrapped with minced meat, if necessary, additional leaves are used. Next, the duckies are put on a baking tray and put in the oven, where they are baked for 30-40 minutes until almost complete. And while they stand in the oven and disturb the sense of smell with their breathtaking aroma, we prepare the sauce. Elementary tomato sauce: carrots and onions are fried until golden, tomatoes are added (wiped, without skin), flour and water, everything is salted-peppered and gurgles under the lid 10 minutes. Almost ready cabbage rolls, browned in the oven, are laid out in a pan and pour in the sauce. Leave them for 15-20 minutes on the stove, over low heat, and then enjoy the wonderful smells coming from the kitchen. Obviously, the recipe for tasty cabbage rolls is more than simple, the main thing is to have patience and have basic skills. Improve the taste of duckies can be, adding greens or garlic to taste, and before serving, pour the stuffed cabbage with sour cream.

Further, for vegetarians and fasting - vegetablecabbage rolls! The recipe does not differ sophistication and subtlety, only meat is taken from it. Minced meat is prepared from boiled rice, salted onions and carrots. Be creative. You can add mushrooms (finely chop and fry lightly), or eggplant, for example. It's a matter of taste. Then the process of cooking is not changed: stuffed, baked, cooked sauce, stewed. Elementary!

And yet the preparation of stuffed cabbage leaves time andforce. For lovers of this dish "lick your fingers" there is a special option - lazy cabbage rolls. The recipe for this dish is simple and does not require such energy expenditure. Cabbage is finely-finely cut, scalded, which makes it softer and eliminates possible bitterness. Rice boils until cooked; meat is scrolled in a meat grinder with a bow. Further, all the ingredients: cabbage, rice, meat, greens if desired - combine, season with a raw egg and mix thoroughly. The resulting stuffing is molded into cutlets or meatballs, and laid out in a deep baking tray, you can in a sauté pan or deep frying pan. Separately, the sauce is prepared (onions, carrots, tomatoes or tomato paste). Then cutlets (meatballs) are poured with this sauce and sent to the oven - until ready (depends on the size of the product). The dish turns out extremely beautiful and more than fast.

If you know how to cook cabbage rolls, recipeDolma seems to you a very familiar version of culinary creativity. After all, this southern dish is the brother of our cabbage rolls, and differs only in "packing": the dolma is prepared from the grape leaves, which serve as a cabbage in the version of our cabbage rolls.

And for those who love sharp pickled vegetables, alsothere are their cabbage rolls. Their recipe is simple enough, but it takes time for the final product to go through the stage of lactic fermentation and become really tasty. So, we prepare cabbage leaves, slightly boil them in salted water. We clean the carrots and rub it on the grater. We fill it with salt, pepper (red and black), cumin, coriander, be sure to add greens and finely chopped onions and garlic. The filling should turn out to be sharp and piquant. We stuff stuffing stuff with this stuff. Lay them in layers and pour brine with the addition of sunflower oil. We leave in the refrigerator for 4-5 days, and then use it as a side dish to meat dishes, or as an acute snack.