Tasty and hearty meal, which is no different from the home counterpart? This question is often asked by housewives who prefer to stuff cabbage leaves with minced meat not on their own, but to purchase them frozen and ready-made in stores.

It should be noted that before preparing ready stuffed cabbage- semi-finished products for lunch or dinner, it is recommended to select them more carefully in the supermarket. After all, there are quite a few cases when such products were purchased already in a damaged form.

with delicious vegetable broth

Required Ingredients:

  • tomato paste - 2 large spoons;
  • large fresh carrots - 1 pc.;
  • ripe red tomatoes - 2 pcs.;
  • frozen semi-finished cabbage rolls purchased at the store - 1.5 kg;
  • large bulbs - 2 pcs.;
  • black peppercorns - 7 pcs.;
  • iodized salt - 2 small spoons;
  • medium-fat mayonnaise - 50 gr.;
  • fresh greens - medium bunch.

Cooking process:

Semi-finished cabbage rolls: how to cook them so that the dish can be easily served holiday table nor would anyone have guessed that the dinner was only partly made by the mistress of the house. This is quite real, because the most important thing is to cook a delicious, fragrant and rich broth with vegetables.

Stuffed cabbage semi-finished products: how to cook and process vegetables


You should take a large fresh carrot, 2 large onions, wash them well, peel and peel, and then chop with a knife or grate. Next, you need to rinse a small bunch of greens and chop it finely. After that, you need to scald 2 ripe red tomatoes with boiling water, soak them in hot water for about 20 minutes, and then remove the hard skin-film and immediately cut into small cubes.

Dish shaping

Before you cook semi-finished cabbage rolls with delicious, you need to take a deep dish and put all the frozen products tightly into it. Next, they need to be filled with ordinary drinking water, and also flavored with black pepper in the form of peas.

Heat treatment of the dish


After the water in the pan boils, grated carrots, chopped ripe tomatoes and chopped onions should be added to the cabbage rolls. Next, the dishes must be closed and cooked over low heat for 27-30 minutes. Then it is recommended to add 2 large spoons of tomato paste, medium-fat mayonnaise and chopped greens to the dish. After boiling the dinner for about half an hour, it should be removed from the stove and put on plates.

Proper serving to the table

Ready cabbage rolls with broth should preferably be served with hot rich broth. It is also recommended to serve this dish with a bowl of tomato sauce, sour cream and fresh chopped herbs.

Useful advice

To make this dish more satisfying, in addition to carrots and onions, you can add a few small whole or quartered potato tubers to the broth.

Everyone knows that delicious cabbage rolls can be cooked immediately before cooking. But there is a type of housewife who, sometimes having a lot of free time, is ready to work for a long time with a large amount of food and be able to cook dinner in half an hour when there is not enough time. For such cases, this simple recipe will come in handy, which will tell you how to cook frozen cabbage rolls for future use. The step-by-step photos accompanying the recipe make not only my story more visual, but maybe your preparation of frozen cabbage rolls.

For preparation you will need:

— White cabbage;

- meat or prepared minced meat;

- round rice

When all products are available, you can start processing them.

How to cook cabbage for cabbage rolls

The first thing to do is to cut the stalk from all heads of cabbage.

We put the cabbage heads in deep pans, pour boiling water over it and leave it to cool.


While the cabbage leaves become soft, make or take ready chopped meat.

How to make stuffing for cabbage rolls

Which meat to choose for minced meat - everyone decides according to their taste.


Cook until half cooked round-grain rice. Peel and cut the onion very finely. All this is added to the bowl with meat.


Pepper and salt, mix thoroughly.

How to make cabbage rolls

Remove the leaves from the cabbages. We cut off damage and thick centers.


Wrap minced meat and rice in cabbage leaves.


Stuffed cabbage rolls are put in a bowl or just in a disposable bag in one layer. This will allow you to easily separate the cabbage rolls before cooking. We send the resulting product to the freezer.


How to cook frozen cabbage rolls

Before cooking, the workpiece can not be defrosted. There will be enough frozen cabbage rolls laid out in a saucepan and pour boiling sauce.


Tomato sauce for cabbage rolls can be made from tomato paste diluted in water or used tomato juice, but you can also prepare for the future. If you choose the latter, then pure fleshy tomatoes, bell pepper and finely chopped greens should be killed in a blender. Next, you just need to pour the mixture into bowls or freezer bags. You can defrost the sauce directly on the fire in a small saucepan.

like this in a simple way, having worked one free day and having frozen cabbage rolls for future use, you can easily and quickly cook at any time tasty dish for the whole family or meet unexpected guests.

Freezing of semi-finished products or completely ready stuffed cabbage- a very convenient thing, because if you bother with their preparation, then let it be more than once.

Cabbage rolls perfectly tolerate freezing, while practically not losing their taste, and this is undoubtedly a huge plus. So let's get down to business - we will have cabbage rolls!

Total cooking time - 3 hours 0 minutes
Active cooking time - 0 hours 45 minutes
Cost - very economical
Calories per 100 gr - 99 kcal
Number of servings - 10 servings

How to cook frozen cabbage rolls

Ingredients:

White cabbage - 2 kg
Pork - 700 g
Rice - 70 g
Onion - 150 g
Carrot - 100 g
Garlic - 2 tooth.
Salt - to taste
Black pepper - to taste
Vegetable oil - 2 tbsp.

Cooking:

1. We take a head of cabbage, remove the upper leaves (if they are damaged), cut the stump deep, put it in a saucepan, fill it with water and put it on fire. After the water boils, add salt, reduce the fire and cook for about 10-15 minutes. After this time, the top leaves will already be scalded and may even move away from the head of cabbage, so you just have to pick them up with a fork and pull them into a bowl.

Then close the lid and cook for another 5-7 minutes, again choose a couple of leaves. And so on, until all the leaves are ready. The time of scalding the leaves depends on the type of cabbage. If she is young, then time is reduced.

Of course, there remains a small head, and you don’t really use it anymore, because the leaves at the end are quite small. In any case, I don’t throw anything away, but I put these same kids on the bottom of the pan before laying the cabbage rolls. As a result, we get delicious stewed cabbage in sauce.

Today I will add garlic, fried onions with carrots and a mixture of dried herbs - basil, thyme, oregano and marjoram. I just take a tablespoon of each of the herbs, mix it up, pour it into a jar, twist it tightly and use it whenever and wherever I want.

Let the rice cook until half cooked. About 7 minutes.

We clean carrots and onions. We cut the onion into a medium-sized cube, and three carrots on a grater.

Heat the pan, add vegetable oil, chopped vegetables (I add both at once) and fry over medium heat for about three minutes.

3. Mince. Turn the pork. I have a neck. Firstly, I bought it inexpensively, and, secondly, I like the balance of meat and fat in it. Well, you can take whatever you usually take. Just do not take the already prepared stuffing! It is not known what they wound up there, it’s better to twist the meat yourself, at least you know for sure that everything is in order with your minced meat.

Add rice, vegetables from the pan, salt, black pepper (or a mixture of peppers), a teaspoon with a slide of a mixture of dry herbs to the minced meat in a bowl, and add 50-70 grams of plain water for the final softness of the minced meat.

No eggs - this is good for cutlets that need to be "tied up" and compacted, but here they are completely useless.

4. Stir the minced meat well and set aside.

Cut off the thick upper part from the cabbage leaves, so to speak, "vein".
We take a sheet, put the minced meat in the form of an oblong cutlet in the middle and fold it into an "envelope".

5. And so 24 times ... That's how many cabbage rolls I got. I always do this until the stuffing runs out. I either connect the smaller leaves in two, or twist the little duckies.

At this stage, they can be perfectly frozen. I just lay them out in one row on a wooden board and in the freezer. After some time, at least two hours, they can be taken out and transferred either to a dish intended for a freezer, or simply to a bag. I use the latter method - it takes up less space.

6.
It's time and desire to cook our previously frozen cabbage rolls? Wonderful. They do not need to be defrosted in advance, and, due to the fact that they were originally laid out for freezing one at a time, then in the bag they are also not in the form of a solid frozen piece, but beautifully lie separately from each other.

By the way, the remaining small leaves that could not be wrapped can also be frozen, and then taken out with the cabbage rolls and put them on the bottom of the pan. Next, lay out the cabbage rolls, pour the sauce that you usually make, and simmer until tender.

Cooking-stewing time always depends on the type of cabbage. With young cabbage, cabbage rolls can be ready in 20 minutes, but stewing of later varieties can take up to an hour and a half. But! Keep in mind that frozen cabbage rolls cook a little faster than fresh ones, so check with a fork for softness.

I cooked these cabbage rolls in a pressure cooker for half an hour. The sauce was made from broth, tomato paste and adjika. I always serve sour cream with a ready-made dish.

And you can also freeze these ready-made cabbage rolls! If suddenly no one wants them anymore (well, they are tired and that's it), take them out of the pan, again put them on the board and in the freezer. Everything is the same: after a couple of hours, put it in a bowl or bag and store in the freezer until the desire to eat them appears ... But, preferably, no more than a month, a maximum of two.

That's it, freeze and don't be afraid, because it's easy and simple!

Cabbage rolls "came" into modern Russian cuisine from the south, but where exactly is unknown. The product is prepared in Poland, and in Moldova, and in the south of Russia for a long time. And it can be called a truly unique, versatile and convenient dish, because you can easily make a hearty and healthy semi-finished product from cabbage leaves in the harvesting season!

How long do cabbage rolls boil?

Stuffed cabbage is stewed, boiled, baked and steamed. From this, the cooking time is very different. The method of pouring the twisted dish during cooking should also be taken into account. But what does not affect the cooking time is the filling, because it is processed to full readiness even at the time of formation. The main purpose of cooking cabbage rolls is to soften the cabbage leaves and combine all the flavors into a single tandem of taste:

  • fresh cabbage rolls are boiled in water for 25-30 minutes after boiling, and frozen ones - from 35 to 40 minutes;
  • in the sauce, the cooking time increases by 10 minutes - 35-40 for fresh and 45-50 for frozen;
  • in a slow cooker, cabbage rolls are stewed for a total of 50 to 55 minutes;
  • they are baked in the oven, depending on the dishes used and the characteristics of the oven itself, on average 40-45 minutes.

And first you need to boil the cabbage leaves so that they do not break and easily twist into delicious rolls. This procedure will take from 15 to 25 minutes of time if you put a head of cabbage without a stalk directly into boiling water. But some housewives prefer to cut the leaves and lower them 3-4 pieces into the pan. In this way, the leaves are boiled for 5-7 minutes until slightly soft.

Important! Remember that cold cabbage rolls are always placed in cold water or sauce, and only then the stove or oven is turned on.

Step by step instructions for cooking cabbage rolls

The process of preparing a cabbage delicacy consists of 3 key stages: preparing a head of cabbage, preparing sauce and rolls, pouring cabbage rolls and stewing:

  1. First, prepare the sauce, in parallel, you can put a head of cabbage to boil until soft.
  2. After that, start preparing the filling. All ingredients for it should be well boiled and fried.
  3. After preparing the filling, proceed to the formation of rolls.
  4. When the cabbage rolls are formed by twisting into envelopes, they are tightly placed in the selected dish on a “cushion” of ½ roast from the filling, or simply cabbage leaves. You can put another version of the sauce.
  5. Then stuffed cabbage is topped tomato paste or sauce. Can be replaced with part of the frying for minced meat.
  6. If the sauce is not used, the cabbage rolls are poured with water so that it is 0.5-1 cm higher. Or the sauce is added to the dishes.
  7. As soon as the contents of the dishes begin to boil, the fire is reduced to medium or minimum so that it does not gurgle. This is necessary so that the layers are evenly boiled.
  8. During cooking vegetable dish cover with a lid. After boiling, prepare according to the recipe.

Also, at the time of boiling, the dish can be put in the oven for 40 minutes at 180 degrees. Don't forget to keep an eye on the water level. If the sauce is not too thin and covers the dish tightly, you need to add a little more liquid to avoid burning.

Advice! When preparing a roast, follow the standard principle. First, onions are fried, then watery vegetables or carrots are placed. If mushrooms and minced meat are used, then they are fried separately, and then combined with the main mass.

A few useful tricks

Cooking stuffed cabbage is a fascinating process, but not too simple. When using certain tips, it will be possible to master it the first time, and then cooking will turn into a real pleasure:

  • some parts of the cabbage leaves remain tough even after boiling (veins, the main seal from the root), they need to be slightly beaten off with a knife handle to eliminate stiffness. Too rough and dense parts can be cut off a little by leveling the sheet;
  • it is better to cook cabbage rolls in a cast-iron dish or a deep saucepan, enamel pan fits worse because of the possible burning of cabbage leaves;
  • if possible, always choose sauce instead of water. It can be sour cream or tomato - the richness of taste will be better when using sauce. Water will soften the cabbage and make it too "fresh". But even in this case, you can get a delicious dish if you serve it with store-bought sauce after cooking.

There are many recipes for sauces and toppings for this dish, but classic ingredients almost always found in any refrigerator and pantry of the hostess. Or the owner.

Recipe for delicious cabbage rolls

No multicooker can cook delicious classic recipe using the stew method in a heavy-bottomed pot. For cooking, you will need standard vegetables: 3-4 onions, 2 carrots, a little vegetable oil, sour cream and tomato paste to taste. From spices, black pepper and salt should be taken. And, of course, white or savoy cabbage:

  1. In parallel, heat the oil in 2 pans, add the grated carrots and onion rings, fry for 10 minutes over medium heat.
  2. Set aside half of the vegetables, and put pre-prepared cabbage rolls on the rest. They should lie close enough to each other, picking up barrels of “neighbors” so as not to fall apart.
  3. The second part must be mixed with sour cream or tomato paste until a sufficiently thick and fluid consistency is obtained. It is laid out on top of the cabbage rolls.
  4. Pour water into the container, cover with a lid and bring to a boil. Then you need to pepper and salt the top layer.
  5. After that, the fire is reduced to a small one and the tasty dish is stewed for 35-40 minutes. Sometimes you need to add water if it evaporates.

The filling of cabbage rolls in this recipe can be very different: with meat, onions and carrots or rice and chicken.

In any recipe, you can try using the most different vegetables and sauces. Remove sour cream, replace onions with one carrot, use cream, add fresh parsley - there can be many options here. And the cabbage rolls will never get bored!

Rating: (1 Vote)

Cabbage rolls are not traditional Russian dish, and a recipe for Middle Eastern and European cuisine. Frozen cabbage rolls are a real help for housewives, because they can be cooked at any time, just by taking the semi-finished product from the freezer. Despite the simplicity of preparation, the dish has its secrets.

Compound:

  • Cabbage - 1 head
  • Minced meat (can be replaced with mushrooms) - 1 kg
  • Onion - 1 pc.
  • Chicken egg - 1 pc.
  • Rice - 5 tbsp. l.
  • Salt, pepper and seasonings - to taste

Cooking:

  1. First you need to prepare the filling. Mix the egg, seasonings, finely chopped onion, boiled rice and minced meat in a separate bowl. When the filling is ready, you can start cooking cabbage.
  2. Carefully separate the large leaves from the head, lower them into the pan and cook for about 20 minutes. Put the filling in each prepared sheet, wrap and put in the freezer.
  3. Frozen cabbage rolls are ready, now you can cook them at any time according to the following principle:
  4. Without defrosting, put the cabbage rolls in a thick cast iron pan. Sprinkle grated raw carrots on top of the dish and add a small raw onion. Pour enough boiling water into the pan so that it completely covers the semi-finished products. Cover with a lid.
  5. When the water boils, reduce the heat, add a little sour cream, salt to taste and tomato sauce. Simmer the cabbage rolls until tender. Ready meal serve hot, sprinkled with herbs.
  6. Frozen cabbage rolls can also be cooked in the oven. Lay the semi-finished products on a ceramic baking dish. Pour some water on the bottom. Lubricate the cabbage rolls with sour cream or prepare the sauce. If desired, sprinkle grated carrots on top.
  7. Cover the pan with parchment paper or foil folded in half. There should be a small gap between the paper and the cabbage rolls. First 30 min. bake cabbage rolls at a temperature of 120 degrees, after, about an hour at a temperature of 150 degrees. Keep an eye on the water, if it evaporates, add some more.
  8. Remove the paper from the mold, pour the cabbage rolls with the released sauce and keep them in the oven for another 10 minutes. at a temperature of 170 degrees.

Read also:Freezing vegetables at home.

How to cook cabbage rolls correctly?


Compound:

  • Cabbage - 1 head
  • Pork - 1 kg
  • Pork fat - 150 g
  • Onion - 1 pc.
  • Sour cream - 150 g
  • Tomato puree - 50 g
  • Ground pepper and salt - to taste

Cooking:

  1. Separate the leaves from the cabbage, dip them in salted boiling water and cook for several minutes over low heat.
  2. Cut the pork into thin slices, beat them off, salt and pepper. Finely chop the onion and stew it in fat. Place a slice of meat and a stewed onion on each cabbage leaf.
  3. Roll up each sheet. Send semi-finished products to the freezer.
  4. To prepare, put cabbage leaves on the bottom of the pan, put cabbage rolls on them, pour salted boiling water, add pork fat and simmer for about 1.5 hours. When the dish is ready, pour it with sauce from tomato puree and sour cream. Serve hot.


Compound:

  • Cabbage - 1 head
  • Tomatoes - 0.5 kg
  • Onion - 1 pc.
  • Cheese - 500 g
  • Pork - 1 kg
  • Eggs - 3 pcs.
  • Flavored vinegar - 5 tbsp. l.
  • Bread - 3 slices
  • Vegetable oil - 2 tbsp. l.
  • Salt and pepper - to taste

Cooking:

  1. Separate the leaves from the cabbage, put them in a saucepan with boiling water and cook until tender. Remove the skin from the tomato and cut them into cubes. Finely chop the onion, grate the cheese on a medium grater, finely chop the pork. Combine chopped onions, pork, cheese, eggs, and flavored vinegar in a separate bowl.
  2. Grind the pulp of the bread and add to the filling. Salt and pepper. Spread the prepared filling on the cabbage leaves, form rolls and fasten. Freeze prepared semi-finished products.
  3. To prepare the dish, heat oil in a pan, add 70 ml of water, a little vinegar and tomatoes. Stew cabbage rolls in the resulting sauce for about 15 minutes.


Compound:

  • Cabbage - 1 head
  • Buckwheat - 200 g
  • Sunflower oil - 200 ml
  • Dried mushrooms (any) - 30 g
  • Onion - 70 g
  • Breadcrumbs - 100 g
  • Flour - 40 g
  • Salt and pepper - to taste

Cooking:

  1. Boil the head of cabbage in salted water for about 15 minutes. Carefully cut off the leaves. Put pre-boiled buckwheat on them, add vegetable oil. Tie each leaf with thread. Roll the pigeons in breadcrumbs and fry them vegetable oil until ready.
  2. When you have prepared the main part, you can proceed to the sauce. soak dried mushrooms for 4 hours in water, then boil. Finely chop the onion and fry it with flour, add mushroom broth, finely chopped mushrooms and black ground pepper. ready sauce pour over the dish and serve hot. In this recipe, you can not only freeze semi-finished cabbage rolls, but also prepare the sauce for the future. You can store it for several days in a clean glass container with a lid.