Cabbage rolls in tomato sauce - hearty, nutritious, healthy and very appetizing food. You can cook this dish in different ways with the addition of all kinds of vegetables, any meat, as well as fats, and it always turns out perfect, worthy of a royal table!

Ingredients for making cabbage rolls in tomato sauce:

For pigeons:

  1. cabbage 1 head
  2. Minced meat 500 grams
  3. Long grain rice 100g
  4. Purified water 1.5 cups for rice and 2.5 liters for cabbage
  5. dried dill according to taste and desire
  6. dried parsley according to taste and desire
  7. A decoction of cabbage 1 liter

For sauce:

  1. Onion 1 piece
  2. Carrot 1 piece
  3. Sour cream 200 milliliters
  4. Tomato paste 3 tablespoons

Other products:

  1. Salt to taste
  2. Ground black pepper taste
  3. Vegetable oil how much will it take

Products not suitable? Choose a similar recipe from others!

In this case, they can be thawed in the refrigerator and stored in the oven at 180° for about 10 minutes. Will be splashing nutmeg or sweet paprika. Why not crumble in the blackberry filling before closing the rolls? Don't like the classic salami flavor? Well, replace the speck with bacon, ham or sausage. If instead of skipping something in a recipe, you're skipping cabbage in your fridge, know that you can use lettuce leaves without any problems.

Pumpkin and potato herb chops are the second tasty and light dish with pork and vegetables cooked with steam.

  • Difficulty: low Preparation: 20 min.
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original starter or tasty dish? The creep rollers are very good and adapt easily!

Inventory:

Deep saucepan (capacity 5 liters), Stove, Kitchen knife - 2 pieces, Skimmer, Deep bowl - 2 pieces, Paper kitchen towels, Small non-stick saucepan (capacity 2 liters), Large non-stick saucepan with lid (capacity 4 liters), Colander, Tablespoon, Cutting board - 2 pieces, Grater, Frying pan, Kitchen spatula, Plate

  • Difficulty: medium Preparation: 30 min.
  • Preparation: 60 min.
  • Preparation: 40 min.
Eggplant - light and quick snack but also delicious outline.
  • Difficulty: very low.
  • Preparation: 15 min.
  • Preparation: 30 min.
And in fact, a universal food, which has historical traces throughout Eurasia, and actually takes a position. It is especially important in Italy and China, where two important traditions of gastronomic traditions are developing.

Whether the product is obtained from grain milling. Grinding is a term that indicates a controlled reduction in the granulometry of a hard material. The purpose of grinding is to obtain a homogeneous product. This is done with . Stone grinding stones: The grinding elements are two overlapping stone wheels, the top one rotates and is provided with a central hole for product entry, the wheel does not rotate and is often provided with grooves to facilitate product ejection.

Preparation of cabbage rolls in tomato sauce:

Step 1: prepare the cabbage.

First of all, put a deep saucepan filled with 2.5 liters of purified water on a strong fire and bring the liquid to a boil. In the meantime, wash the cabbage and cut out the stalk from it with a sharp knife.



After the liquid boils, reduce the fire level to medium, lower the head of cabbage into the pan for 7–10 minutes or keep it there until the vegetable leaves become soft.



Then, using a slotted spoon, transfer the cabbage to a deep bowl. Using a table fork, very carefully separate the leaves and cool them until room temperature. We do not drain the broth from the vegetable, it will still come in handy!

Step 2: prepare the rice.




While the cabbage is cooling, prepare the rice. First, we sort it out, removing any rubbish. Then we throw off the whole grains in a colander, rinse thoroughly and leave them in it until use.



Next, put a small non-stick saucepan filled with the right amount of purified water over medium heat. After boiling, pour in a teaspoon vegetable oil.



Then add the dried rice. Reduce the fire to a minimum and cook the cereal 10 minutes without covering with a lid and stirring occasionally with a tablespoon. Rice should be slightly undercooked. After the right time, we throw it back into a colander and leave it in this form for 7–10 minutes to glass excess liquid.

Step 3: prepare minced meat for cabbage rolls.




After that, we shift the semi-cooked rice grains into a deep bowl. We send there chopped meat: pork, beef, turkey, chicken or assorted. Also, for a rich aroma and taste, we season these products with salt, black ground pepper, dried dill and parsley. Mix the ingredients with a tablespoon until smooth and proceed to the next step.

Step 4: form the cabbage rolls.




In turn, we cut off the thickened part from each cooled cabbage leaf or very carefully beat it off with a kitchen hammer. Then we put a couple of tablespoons of minced meat at the base of each leaf.



Next, we form the cabbage rolls in the form of envelopes. Shred the remaining cabbage into thin strips on a clean cutting board.



We cover the bottom of a non-stick deep pan with half of the cut and lay the cabbage rolls on it in an even layer. The rest of the chopped vegetable is set aside for a while and we begin to prepare the sauce.

Step 5: prepare the sauce.




Onions and carrots are peeled, washed under cold running water and dried with paper kitchen towels. Then, one by one, put on a cutting board and chop. We cut the onion into strips or cups up to 5-7 millimeters thick, and rub the carrots on a coarse grater.

Next, put a deep frying pan over medium heat and pour 2-3 tablespoons of vegetable oil into it. After a couple of minutes, put the chopped onion there. Fry it for 3–4 minutes to transparency and softness. Then add carrots to it and cook them together until golden brown, stirring occasionally with a kitchen spatula.



When the vegetables are browned, pour about 1 liter of cabbage broth into the pan. If you cook half of the cabbage rolls, then you can use 500-600 milliliters.

Roller Mills or Roll Mills: These machines are characterized by rollers with horizontal axes that rotate opposite, almost always at different speeds. These rollers are usually made of hardened special cast iron or steel, smooth or striped outdoors.

Laboratory Mackinacs: These consist of two cones that interpenetrate; One of two wheels, and the surface of the cone is almost always striped. In any case, when grinding, the product is always held for a few seconds between two elements, of which at least one wheel. The result depends on: the machine used, the size of the grinding elements, the shape of the contact surfaces of the workpiece, the speed of rotation, the ratio of the rotation speed between the two elements, the adjustment of the distance between the grinding elements.

While the liquid boils, mix the right amount of sour cream in a small bowl and tomato paste. As soon as the vegetable broth begins to gurgle, we shift the prepared mixture into it, mix everything thoroughly and bring it to a boil again.

Step 6: Bring the dish to full readiness.




Gently pour the boiled sauce over the still raw cabbage rolls and sprinkle them with the remaining chopped cabbage. We put the pan on high heat and reduce its level to low only after the liquid boils again. Then simmer the dish under a closed lid for 35–40 minutes.

After the required time has elapsed, check the cabbage if it is tough – we cook the cabbage rolls, if soft - remove them from the stove and insist 8–10 minutes. After that, we lay out in portions on plates and serve to the table.

In common usage, the term "flour" refers to wheat or wheat and tender flax in particular, while "semolina" is used to refer to durum wheat. The characteristic that distinguishes wheat from soft wheat is that the maturation of carbonates is glassy and opaque. This is due to the specific protein composition of durum wheat, which thus gives predominantly semolina and not flour. The properties of wheat solids make masses that are obtained by kneading cereals with water particularly suitable for the production of pastes.

Step 7: Serve cabbage rolls in tomato sauce.




Cabbage rolls in tomato sauce are served hot as a second course.



They are served with sour cream, homemade cream or mayonnaise, as well as chopped fresh herbs and sliced ​​bread. Delicious, inexpensive and very satisfying! Enjoy!
Enjoy your meal!

Such cabbage rolls can be baked in the oven for 30-40 minutes;

Gravy for lazy cabbage rolls

Also various dishes Mediterranean cuisines are based on durum wheat, the best known being couscous and bulgur, typical of North Africa and other Middle Eastern countries. The most important property of flour is its strength, that is, the ability to withstand working time. The strength of flour depends on the quality of the grain of the earth to produce it, on its protein content, in particular to gliadin and gluten. These two simple proteins in contact with water form a protein complex called gluten, which is the supporting structure of the dough, represented as the strength of the flour.

Sometimes cabbage rolls are fried on all sides in a small amount of vegetable or butter before stewing;

In this type of cabbage rolls, you can add any spices you like that are used during the preparation of meat or vegetable dishes;

If desired, you can not put sour cream at all, but in this case, the amount of tomato paste should be increased to 100–160 grams, and water, respectively, by 200 milliliters;

Delicious cabbage rolls in the oven in tomato-sour cream sauce

It encloses a kind of lattice within the mass of flour and water, which makes it compact, elastic and able to hold medium and possibly gaseous gases, which thus form the characteristic bubbles of the spongy structure of bread and other leavened products. The case, that is, the pasta that retains the starch, makes the dough for the dough and allows the famous toasting of the tooth.

Depending on the quantity as well as the quality of the gluten contained in a given flour, the dough with water will have more or less firmness and elasticity, and will also vary the time it takes for the yeast to grow. So far, we are dealing with pasta, not bread, although some concepts and the following rules may be convenient.

Very often, the sauce is prepared with the addition of flour to make it thicker.


I know many recipes for cabbage rolls, but this one is one of my favorites. A very satisfying and vitamin dish that the whole family will surely enjoy. Cook cabbage rolls in tomato sauce and enjoy!

These 00's are for unfermented products. In addition to flour, all ingredients are important ingredients that can be mixed into the dough to improve it and make it more flavorful. Eggs are of paramount importance as it enhances the flavor and has the ability to bond with flour particles and other ingredients, making the Dough almost viscous and easier to work with, and with it we will of course get more dough consistency after cooking. Gluten, even reinforcing part of the dough.

Cabbage rolls in tomato sauce with sour cream - a classic recipe

Even the seasoning we use will force us to choose different sizes of pasta, which are more or less able to absorb or hold sauces, and also affect cooking technique and time. If we read it, remember to use about 10 grams of kitchen salt per liter of water, counting at least 1 liter for every 100 grams pasta. Put it in the pot only when the water reaches a boil and stir until it becomes compact. If you go for lasagna, you will use boiled pasta until halfway through cooking, after draining it condenses and enters the oven to finish cooking.

Look at the recipe for cabbage rolls in tomato sauce, make sure the cooking sequence and feel free to get down to business! The recipe is actually quite simple, but the cabbage rolls are surprisingly juicy and tender - the whole point is in the tomato sauce. Hope you enjoy the recipe!

Servings: 5-8

Recipe characteristics

  • National cuisine: home kitchen
  • Dish type: Hot dishes
  • Recipe Difficulty: simple recipe
  • Preparation time: 8 minutes
  • Time for preparing: 1 hour
  • Servings: 5 servings
  • Amount of calories: 45 kilocalories
  • Reason: For lunch




Ingredients for 5 servings

  • White cabbage - 1 piece
  • Ground beef - 450 grams (pork or lamb)
  • Bulb - 1 Piece
  • Rice - 1/1, Cups (ready)
  • Carrots - 1 piece (finely grated)
  • Tomato - 2 Pieces (cut into cubes)
  • Olive oil - 2 tbsp. spoons
  • Salt/Pepper - To taste

step by step

  1. In order to wrap the meat in cabbage leaves, you should boil it a little so that it becomes softer.
  2. When the cabbage has cooled, with a sharp knife, trying not to damage, carefully cut off the leaves from it.
  3. We are preparing the stuffing. mix well meat, rice, 1 chopped onion, salt, black pepper, carrot, 1/1 cup water. To cook cabbage rolls, place a cabbage leaf on a board, take about 2 tablespoons of minced meat, and place it as shown in the photo. Then fold and lightly press the sheet at the thickest part closest to you, then fold over the sides to form a neat roll.
  4. Make sure that everything is tightly and neatly packed so that the stuffed cabbage does not fall apart. Do the same with the rest of the minced meat.
  5. Heat the oil in a frying pan at medium temperature and lightly fry the cabbage roll so that it fixes better and does not come apart.
  6. Take a wide saucepan. Put the 1st layer of onions, the 2nd - diced tomatoes, add salt and red pepper, to taste. Lay the fried cabbage rolls on top.
  7. Fill the pot, sprinkle with salt, add about 1/1, - 2/2, cups of boiling water, cover, put on medium fire and cook for about 1 hour. The cabbage should be completely soft.