Golubtsy - a dish of Eastern European cuisine. They are prepared with a variety of fillings, wrapping in leaves of different varieties of cabbage, seasoned with sauces depending on the taste preferences.
Today we will tell you how to prepare cabbage rolls with meat and rice, the most traditional recipe for cabbage rolls, which we love so much, and also reveal some secrets of cooking.
The attractive appearance of the dish depends on the correct preparation and processing of cabbage. It is better to choose big heads with less density, then it will be easier to divide the cabbage into leaves. The first thing we do is remove the cabbage from the cabbage. Then we head into the boiling water and let it stand for about an hour, until the cabbage cools down. Now the softened head is carefully disassembled on the leaves. If the leaf is very thick and hard, we slightly adhere it with a kitchen hammer or a knife handle. Here are the leaves and ready.
Now we will prepare the filling for cabbage rolls with meat and rice. You can choose any kind of meat, but it is best to mix pork and beef equally.
Grind the meat in a meat grinder or blender. Rice slightly boil or pre-soak for 3 hours. We cut a onion with a knife, and not crushed with a blender or a meat grinder, as is customary. This will make the dish juicy and airy.
Cabbage rolls with meat and rice - recipe
Ingredients:
- cabbage - 1 fork (1.7-2 kg);
- meat for stuffing - 1 kg;
- rice - 200 g;
- onion - 250 g;
- carrots - 200 g;
- egg - 1 piece;
- sour cream - 200 g;
- tomato paste - 2,5-3 tbsp. (or a sauce of 4.5-5 tablespoons);
- salt - to taste;
- fragrant and black pepper - to taste;
- bay leaves - 2 pcs .;
- spices - to taste;
- vegetable oil - 100 g.
Preparation
Fry the chopped carrots and onions, add to the twisted meat, put the half-cooked cooked and chilled rice and one raw egg, salt and pepper to taste. We put the prepared stuffing on a leaf of cabbage, turn off the envelope, brown it in a frying pan on both sides and add it to a deep pan.
To stuffed cabbage with meat and rice turned delicious, give proper attention to the sauce. To do this, fry onions and carrots, put tomato paste or sauce, sour cream, water, season with salt, pepper, spices and put the bay leaf, cook for 5 minutes.
Ready for a fragrant sauce pour our cabbage rolls, send the pan to the stove and simmer on a small fire. The time of cooking cabbage rolls with meat and rice can vary from 30 to 90 minutes. It all depends on what cabbage you prefer - crispy, soft or very soft. The choice is yours.
The recipe can be varied by adding chopped basil to the sauce, or preparing the sauce without the addition of sour cream. Be creative, this dish will only taste better.
Cabbage rolls with meat and rice in the oven
Ingredients:
- cabbage - 1 fork (1.5-2 kg);
- meat for stuffing - 1 kg;
- rice - 220 g;
- onion - 250 g;
- tomatoes - 220 g;
- garlic - 1 small head;
- cheese with a piquant taste - 100 g;
- carrots - 220 g;
- egg - 1 piece;
- cream of medium fat content - 200 g;
- tomato paste - 2-3 tablespoons (or a sauce of 4.5-5 tablespoons);
- parsley and dill - 100 g;
- salt - to taste;
- fragrant and black pepper - to taste;
- bay leaves - 2 pcs .;
- spices - to taste;
- vegetable oil - 100 g.
Preparation
In the traditional stuffing for cabbage rolls with meat and rice, add crushed garlic, dill and parsley. Then we form the cabbage rolls, brown it on the frying pan on both sides, add water and pat it for 25-30 minutes.
Then fry onion, carrots, add garlic and cream. When the mass boils, pour the chopped greens and tomatoes. Then season with salt and spices, evaporate the liquid to make the sauce a little thick.
Stuffed cabbage, brought to half-cooked, piled in a bowl for baking, poured sauce, sprinkled with spicy grated cheese. At the final stage, bake the dish until an attractive golden crust is formed in a preheated oven to 185 degrees.
Fragrant cabbage rolls are served on the table, seasoning with sour cream and greens. And enjoy!