Stewed cabbage rolls: step-by-step recipes with photos for easy preparation

How to deliciously cook frozen cabbage rolls in a saucepan

To prepare pre-frozen cabbage rolls, you only need:

a thick-bottomed pan of suitable volume;
a few carrots;
vegetable oil;
salt and pepper;
flour;
tomato paste.

Cooking process:

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Remove the cabbage rolls from the freezer and leave on the counter until completely defrosted (at least 2 hours).
Carefully place the mixture into the pan. Place fresh cabbage leaves or chopped carrots and onions on the bottom of the dish.
For 2 kg of cabbage rolls, peel 4 medium-sized carrots. Grate and sprinkle on top of the stacked cabbage rolls.
Lightly salt and pepper. Add water to the pan to cover the cabbage rolls.
Bring the contents of the pan to a boil and simmer over low heat for at least 1 hour.
Fry 4 tbsp in a frying pan. l flour in 6 tbsp. l. oils As soon as the flour changes color, add warm water and 4 tbsp tomato paste. l. Cook until thickened.
An hour after the cabbage rolls boil, pour the gravy into the pan, add bay leaves and chopped herbs. Cook for another 10 minutes.

Press the cabbage rolls placed in the pan on top with a plate of a suitable size. This way they will remain in a beautiful shape.

There is another option for preparing store-bought or home-prepared cabbage rolls in a saucepan. To make a delicious lunch, you need to fry onions and carrots, adding chopped bell peppers and tomatoes. At the end of frying, add tomato paste, salt and pepper. Cover the bottom of the pan with steamed cabbage leaves and lay out the first layer of semi-finished products and cover with some of the roast. Repeat the procedure until you run out of cabbage rolls.

Place a bay leaf on top and add a little salt. Add hot water to completely cover the workpiece and cook.

Instead of tomato paste, use sour cream to make cabbage rolls. This is delicious.

Sauce for lazy cabbage rolls: recipe and preparation steps

What to stew lazy cabbage rolls in? You can use any suitable sauce. But instead of tomato paste, it is better to try another stewing additive.

You need to take the following:

2 tbsp. l. thick sour cream;
300 ml beef broth;
1 small onion and carrot each;
salt and spices - quantity to taste.

Grate the carrots on the fine side of a grater.
Finely chop the onion.
Fry prepared vegetables in any oil or fat.
As soon as the vegetables are browned, add sour cream and beef broth.
Salt and pepper, mix well.
Place the sauce in a deep heat-resistant form and immerse the cabbage rolls in it.
Place in the oven for 20 minutes. Cooking temperature - 180 degrees.
After 20 minutes the sauce will thicken, but there is no need to remove the dish from the oven right away. You need to leave it for 10 minutes in the oven that has already been turned off.

How to cook cabbage rolls in the oven

Frozen cabbage rolls can not only be boiled, but also baked in the oven. For cooking, use a mold that is not too high so that you can lay the workpiece in one row.

Cooking steps:

Remove the semi-finished product from the freezer and lightly fry in a small amount of oil over high heat.
Carefully place in a baking dish in a single row.
Peel and grate large carrots. If desired, you can cut into small strips.
Cut the peeled onion into small cubes.
Fry vegetables in oil until tender.
Separately, fry the flour in butter until golden brown. Pour in a little milk and mix thoroughly to obtain a homogeneous mass. Simmer for 3-5 minutes.
Add fried vegetables to the prepared flour mixture and mix well.
Pour the sauce over the cabbage rolls in the pan and bake them in a preheated oven. Baking temperature is 180 °C, and time is 50-60 minutes.
While the cabbage rolls are baking, prepare the sauce to pour over the finished dish. For the sauce you will need tomato paste, a little sour cream and cream. Simmer the ingredients in a small amount of oil for up to 10 minutes. Add spices to taste.

Before serving, pour cabbage rolls with aromatic sour cream and tomato sauce.

cooking method

We give the cabbage rolls a couple of hours to defrost, then fry them on both sides in vegetable oil until lightly browned (you shouldn’t put the cabbage rolls in the frying pan too tightly, let the process take place in 2-3 stages, but without damage).

Peel the onion and cut into large cubes. We clean the carrots, rinse them, and grate them on a coarse grater.

Heat a frying pan, pour vegetable oil into it, add onion, fry for 2 minutes. Then add carrots and fry for another 1-2 minutes.

Place fried cabbage rolls in a thick-walled pan (I take ducklings), then fried vegetables and fill everything with fresh broth (or just water). Don't forget to add salt, ground black pepper, allspice and bay leaf.

The liquid should cover the cabbage rolls completely. Otherwise, add some broth (water). Place the pan on the stove and, after waiting for it to boil, reduce the heat, cover with a lid and simmer for 40 minutes.

Place the aromatic cabbage rolls on portioned plates and serve with sour cream and fresh herbs.

Author: Maria Sukhorukikh
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Cooking juicy cabbage rolls in a slow cooker

The modern kitchen has a lot of useful equipment that allows you to save time and at the same time prepare healthy and tasty dishes. You can cook almost anything in a slow cooker. Stuffed cabbage rolls are no exception to this big list.

Start preparing the dish with the sauce. Set the multicooker to “Baking” mode. Peel and chop the onions and carrots. Add tomato paste and mix well. Add a little broth to the fried vegetables, boil some more and pour into a container or bowl.

Remove the cabbage rolls from the freezer and immediately place tightly in the multicooker bowl.

Pour over the sauce and cook for 80 minutes in stew mode.

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You can add various spices to the sauce, making it more piquant in taste.

The second option for preparing a frozen semi-finished product is steamed diet cabbage rolls.
What could be simpler than that? Cooking steps:

Place the frozen semi-finished product in a special container for steaming without first defrosting.
Pour a small amount of water and place the cabbage rolls on the grill.
To prepare a dish, select the “Steam” program. Set the timer for 50 minutes.
While the semi-finished product is preparing, chop some garlic and dill. Mix them with sour cream. This sauce will give the finished cabbage rolls a very delicate, unusual taste.

Cabbage selection

That is why great attention should be paid to the choice of cabbage when preparing this dish. The taste qualities of the finished cabbage rolls largely depend on it.

Experienced chefs advise choosing white, Chinese and Savoy cabbage first. White cabbage of any variety is suitable for cabbage rolls. The cook can give preference to those varieties that he likes best.

But basically this dish is prepared from young cabbage leaves, from winter and medium varieties. In general, July and August white cabbage is used in most cases.

Anniversary

The “Yubileinaya” variety cabbage belongs to the mid-late variety. This plant is usually harvested in August or September. Its growing season is about 5 months.

The main distinguishing feature of this type of cabbage is the high density of heads of cabbage. Their shape is as close as possible to spherical, and their weight is about 3 kg.

The leaves of this cabbage are suitable for consumption both fresh and heat-treated. Therefore, using “Jubilee” cabbage is an excellent solution.

Odyssey F1

Quite often, cabbage of the Odyssey F1 variety is used to prepare cabbage rolls. He belongs to the mid-season. Its ripening period is only 2.5 months. The weight of one head of cabbage is about 2 kg.

The most important advantage of this variety is its ease of care. The plant resists various diseases well.

The leaves of this variety, although very thin, contain a lot of juice. This is why the taste of the dish becomes more pleasant.

Delicious cabbage rolls in a frying pan

When you need to cook some cabbage rolls, you should not use a pan or oven. Cook fresh or frozen cabbage rolls in a frying pan with high sides. Place a small frying pan on the fire and heat well. To fry the cabbage rolls, use vegetable oil.

Place cabbage rolls in one layer in hot oil, fry, and then carefully turn over. Lightly add salt and add a little water. Add a small amount of carrots and onions if desired. Reduce heat, cover with a lid and continue to simmer.

After 40 minutes, add sour cream and tomato paste.

To prepare cabbage rolls, use only cast iron dishes.

Did you steam the cabbage?

The main thing in cabbage rolls is not only the filling, although a lot of attention is paid to it. It is much more important to prepare the cabbage correctly, otherwise nothing will work at all. There is no need to try to wrap the minced meat in raw sheets, nothing will come of it. The head of cabbage needs to be boiled. To do this, the top sheets are first removed from it, then deep cuts are made with a knife around the stalk. This is necessary so that water gets inside and the sheets are easily removed.

How to boil cabbage:

Boil water in a large saucepan. Lower the head of cabbage and boil for 2-3 minutes. If the winter cabbage is tough and tough, you can cook it longer. Remove the cabbage and remove the top leaves. Place the remaining cabbage in water again and boil for a few more minutes. Repeat. Straighten each removed leaf and cut off the thick vein in the middle with a sharp knife.

You can put the head of cabbage in a bag, make a few holes and microwave for 5-7 minutes. The cabbage will soften, the leaves can be removed and, if necessary, heated longer. The core with small leaves is not thrown away; it is cut up and placed on the bottom of the pan in an even layer so that the cabbage rolls do not burn.

By the way, sometimes Chinese cabbage leaves are used for cabbage rolls. They can be used raw, but it is better to pour boiling water over them for a minute. Thick veins need to be cut off immediately; you can make a wonderful vitamin salad from them.

How to cook cabbage rolls in the microwave

You don’t always have a slow cooker in the kitchen, and frozen cabbage rolls need to be cooked quickly. In this case, you can use the microwave. To do this, you need to prepare a deep container with a lid that can be used in the microwave.

Pre-defrost the semi-finished products and place them in a suitable container. Pour in hot water, cover with a lid and place in the microwave. Setting the temperature to maximum, heat the dish for 20 minutes. Remove the container and turn the cabbage rolls over. Heat again at maximum temperature for 15 minutes.

When serving, pour the finished cabbage rolls with your favorite sauce or sour cream.

Recommendations from professionals

There are several rules for preparing semi-finished products that must be followed to get a tasty dish:

To prevent the sour cream from curdling in the sauce, it is preferable to use hot water or meat broth.
The sauce will not burn if the heat is very low.
Make sure that the sauce for cabbage rolls does not boil, but simmers.
The taste of cabbage rolls will improve significantly if they are covered with sauce rather than plain water.
When frozen, the taste of meat and cabbage does not change, but such preparations cannot be stored for more than 3 months.
At the end of cooking, sprinkle the cabbage rolls with finely chopped basil, dill or cilantro.

If you don’t have frozen cabbage rolls in your freezer at home, you can buy them at the store. The main thing is to choose the right semi-finished product:

Before buying cabbage rolls by weight, you need to ask the seller about the composition of the filling. Different types of meat can be used to make minced meat, and the proportion of rice and meat can also be different. On store shelves you can also find cabbage rolls with rice and vegetables without minced meat.
The cabbage rolls must be whole, of the same size, and at least one cut cabbage roll can be seen on the display case.
You should not buy cabbage rolls with a thick layer of cabbage. When purchasing a semi-finished product in a store, you pay the same amount for cabbage as for meat. Vegetable cabbage rolls are much cheaper than those with minced meat.
Good quality products contain as much rice in the filling as meat.
In supermarkets you can find frozen cabbage rolls in vacuum packaging. In this case, it is necessary to check the integrity of the packaging and the date of manufacture of the product. The shelf life of a product is affected by its storage conditions. If you repeatedly defrost and freeze the cabbage rolls in the package, they will be covered with a layer of ice.

Now every time you cook cabbage rolls in the kitchen, be sure to make 2-3 dozen more. Place them in the freezer. And the next time when there is little time to prepare lunch or dinner, this semi-finished product will become your lifesaver.

How to choose cabbage for cabbage rolls

Traditional recipes use white cabbage. First of all, you should pay attention to its density - the larger it is, the more difficult it will be to separate the leaves. The ideal option is young green heads of cabbage with an oval fork shape. White (mature) leaves are tougher and are more likely to break when forming cabbage rolls. If you are preparing a dish with Savoy cabbage, it is better to choose large, loose heads of cabbage.

The variety also matters: the leaves of early white cabbage are softer. To easily separate leaves from winter vegetables, pre-treatment will be required.

How to easily separate cabbage leaves

There are several options for preparing cabbage for cabbage rolls:

Freezing followed by thawing.

Warming up in the microwave.

Cooking in boiling water.

Most often, housewives pre-boil cabbage forks. To avoid getting burned and to easily separate the leaves, you can use the following sequence:

Before immersing in hot water, insert a knife into the base of the head of cabbage.
Boil the cabbage for five minutes over low heat.
Without turning off the stove, grab the knife attached to the cabbage with your left hand - this will allow you to fix the head of cabbage.
Take another sharp knife in your right hand and use it to separate the sheets at the base of the fork. This way you can get equally soft leaves.
Thick veins on cabbage leaves can be removed by lightly beating them with a meat mallet.

Veins on the sheets can be removed with a knife or softened with a hammer

This is interesting:

According to an ancient Chinese legend, cabbage rolls were invented to save a sage who fell into the river from predatory fish. People nearby wrapped the rice in cabbage and began throwing improvised rolls into the water. The fish were distracted by easier prey, and the old man managed to avoid death.