How long to cook cabbage for cabbage rolls in different ways?

Preparing cabbage for cabbage rolls is a short task

Before you put the cabbage that will be used to make cabbage rolls into the pan, you first need to boil the water. If you want to know how long to cook cabbage for cabbage rolls whole, count on the fact that the young vegetable will be cooked in boiling water in 5 minutes, and the old one in 15 minutes.

Before cooking, you need to carefully cut out the stalk of the vegetable. Some chefs believe that it is more interesting to check how long to cook cabbage leaves for cabbage rolls - they say, it will be faster. Indeed, for young cabbage leaves, 3 minutes of cooking is enough, but hard cabbage leaves should be boiled in water for 7-10 minutes. Do not remove the leaves from the pan until you are sure they are soft.

How to check the readiness of a vegetable if you use the hint in practice on how long to cook a head of cabbage for cabbage rolls? In this case, be guided by the condition of the top leaves - they should become transparent and separate from the head of cabbage.

While boiling the vegetable, slowly, trying not to damage the soft leaves, cut them off and place them on large saucers - this will allow the next ball of cabbage to cook better.

Above we looked at how long to cook cabbage for cabbage rolls in a saucepan. However, many modern housewives have already abandoned this method of softening cabbage leaves for cabbage rolls - they believe that it is much more convenient to do it in the microwave. Well, if you are willing to follow their example, keep in mind that cabbage leaves become soft in the microwave in 3 minutes.

The brand dish of the Tishani rural settlement is Russian pies

Appetizing and fragrant Russian pies and pies decorate any feast of the residents of the Tishan settlement.

The history of Russian pie has its roots in Slavic paganism. Even in ancient Russian times, it was customary to greet warriors from campaigns with a beautiful Russian pie. The term pie originated in paganism: the derivatives for the appearance of this word were the terms “feast” - a dish on the occasion of a holiday, as well as “pyry” - the Old Russian name for the word “wheat”, because pies were baked from wheat dough at all times.

Pies with cabbage, meat, cottage cheese, fruits, berries - it’s too much to list…. Fried and from the oven, sweet and savory... Such a variety of various fillings and cooking methods is difficult to imagine in any other dish. Pies are an amazing dish that for many centuries has traditionally occupied a place of honor on any table, be it a holiday, a celebration or a Sunday lunch with the family.

Previously, it was customary for the whole family to eat from one plate. This was done more for practical purposes, because in peasant houses there were few kitchen utensils, and there was no water for washing dishes. Therefore, food was prepared for everyone at once. Moreover, the big pie was not cut, but broken into pieces according to seniority. The largest piece went to the head of the family and the owner of the house, smaller pieces went to his sons. Women broke off their portion only after the men, and the smallest pieces were divided among the children. However, it was inconvenient to eat pies with an abundance of filling this way, so housewives began to bake small portioned pies. They took them with them to work in the fields, distributed them to children on the street and brought them as gifts.

And to this day, pies are not only a favorite and very satisfying treat for the whole family, but also a wonderful treat for guests. Fragrant homemade pies are baked from soft yeast dough, the recipe of which has been passed down from generation to generation from grandmother to mother and from mother to daughter.

Stuffed cabbage rolls according to all the rules

Preparing cabbage for cabbage rolls involves more than just boiling. Let's find out how to select and process cabbage so that there are no questions about your cabbage rolls - only praise!

Helpful Tips:

1. When choosing a head of vegetable that will be used for cabbage rolls, look for even, dense vegetables from the garden, without creases or damage. It is desirable that their shape is not round, but slightly flattened. Such heads of cabbage will give you large leaves with a huge thin surface area. But for ideal cabbage rolls you need something else - the flexibility of the leaves. Check how easily the vegetable leaves break. Flexible leaves with a greenish color are an excellent choice for cabbage rolls, but tough white cabbage is not suitable for them at all.
2. When separating leaves from a head of cabbage, be careful not to damage them. This will be possible without difficulty if you follow this algorithm: using a sharp knife, remove the stalk, grabbing as many coarse stalks as possible, lower the head of cabbage into boiling water with a small addition of vinegar (acid prevents the leaves from tearing), boil the cabbage, then remove from the pan and separate leaves. After cooling, beat off the hard parts of the leaves with a mallet.
3. Another sure-fire way to soften cabbage and separate the head without tearing the leaves is freezing. Just cut out the stalk, put the vegetable in a plastic bag, tie it and put it in the freezer for two days. Then defrost the cabbage in the refrigerator. After such actions, the cabbage will be surprisingly soft and durable! The only drawback of the method is the time required. But if you are preparing cabbage rolls for the holiday, be sure to do this procedure in advance - then you will save time on wrapping the cabbage rolls, it will be so easy for you!

Two wedding menu options

Wedding menu -Option No. 1

• Salads and cold appetizers:

“Sea Breeze” salad – seafood, lightly salted sturgeon, pineapples “Oriental Tale” salad – fried chicken fillet, red and yellow bell peppers, pomegranate seeds, canned pineapple “Royal Folly” salad – king prawns, cherry tomatoes, green salad, arugula, lemon juice “Salad “ Tropical heat” - fresh cucumbers, lettuce, orange, squid meat, bell pepper Dressings and sauces for them are at the discretion of the cook Assorted meats (ingredients to taste and your choice) Assorted fresh vegetables (tomatoes, red and yellow bell peppers, cucumbers) Assorted from salted and pickled vegetables (sauerkraut, pickled cucumbers, pickled tomatoes, pickled garlic or onions) Assorted fish with lemon and olives (fish, to taste and your choice) Eggplant stuffed with ham and rice Tomatoes stuffed with grated hard cheese and garlic and sour cream
• Hot appetizer: Chicken fillet pieces in sauce with orange Eggplant baked with tomatoes, cheese and garlic

• Main course, side dish: Pork rolls stuffed with fried mushrooms and onions Ragout of fresh or frozen vegetables (zucchini, bell peppers, young beans)

• Dessert: Fresh fruit (your choice) Ice cream

Wedding menu - option No. 2

• Salads and cold appetizers: Salad “Renaissance” – pieces of fried pork, anchovies, cranberries, Parmesan cheese, parsley leaves Salad “Fantasy” – bacon, boiled egg, fresh cucumber, pickled cucumber, small dried croutons from a white loaf, sauce “ Blue cheese "Russian Summer" salad - apples, fresh cabbage, bell peppers, fresh carrots, greens "Starry Sky" salad - ham, marinated artichokes, boiled tongue, bell peppers, apples, canned corn, rice Dressings, sauces, spices for them at the discretion of the cook Olives and olives framed with greens Assorted meats (composition at your discretion) Assorted smoked, marinated and salted fish (composition at your discretion) Assorted fresh vegetables (tomatoes, cucumbers, green onions) Assorted cheeses (composition and quantity of cheeses in assorted at your discretion) Marinated mushrooms with onions (honey mushrooms, butterdish, porcini)

• Hot appetizers: Japanese chicken in Tonkatsu sauce Pancakes with mushrooms and cheese sauce

• Main course: Fish braid - fillet of sturgeon, pike perch and halibut, poached in white wine with Champagne sauce; Eggplant baked with fresh tomatoes and onions in garlic sauce

• Desserts: Fruits (the composition of fruits is at your discretion) Fresh raspberries (strawberries) with whipped cream, served in portions

Wedding menu for the second wedding day

Usually the restaurant is booked for one evening. On the second day there are fewer guests - only close relatives remain. Nevertheless, it is worth considering the wedding menu for the second day. If the wedding takes place in the warm season (late spring, summer, early autumn), it’s a good idea to spend the second day in nature, where, in addition to two or three light snacks, you can cook fish soup and kebabs. If the wedding is in winter, and a small feast in the apartment, on The table can be set with two or three salads, homemade pastries and definitely some light soup (chicken, mushroom, just broth with herbs).

Let your imagination, the skill of the cook and your financial capabilities help you create an excellent wedding menu so that all guests have not only unforgettable impressions of a fun and interesting wedding, but also pleasant memories of a beautiful wedding table and unusually tasty dishes.

Vegetarian cabbage rolls with gravy

Everyone who is at least a little familiar with cooking knows how to cook meat cabbage rolls. However, cabbage rolls cannot be considered exclusively a meat dish! Diet cabbage rolls with your favorite sauce and delicate aromatic filling are a delicious treat that not only vegetarians and weight watchers like - everyone needs fasting days, and if you eat such delicacies on these days, you will want to have them more often!

Particular attention should be paid to the choice of sauce. If you want to get a low-calorie dish, you can do without gravy at all, but it’s still better to pour cabbage rolls with a moderately fatty mixture with spicy notes. Culinary experts recommend a mixture of sour cream with ketchup or adjika, garlic sauce with mayonnaise, and tomato paste with seasonings.

Ingredients:

• head of green cabbage - 1 piece;
• carrots – 5 pieces;
• onions – 3 medium-sized pieces;
• olive oil – 60 ml;
• salt – two pinches;
• pepper mixture.

Preparation:

1. Boil the rice.

2. Finely chop the onion and grate the carrots on a fine grater.
3. Pour olive oil into a frying pan, heat and fry the vegetables in it until they acquire a characteristic golden color.
4. Set a quarter of the fried mixture aside, and combine the main amount with rice.

5. Boil a head of cabbage.
6. Wash the cabbage well and separate the leaves from the head.

7. Cut out the tough parts of the leaves.

8. Select small leaves in which it will be convenient to wrap the filling.

9. Place a couple of tablespoons of filling in the center of each leaf.

10. Fold up the underside of the leaf.
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11. Fold the cabbage roll on the other side to form a cone.

12. Pull up the edges of the leaves - the cabbage rolls should be wrapped tightly.

13. Place your items in a thick-walled pan.

14. Pour the chosen sauce over the dish and place in the oven, preheated to 180, for half an hour.
15. The blueberries will look bright and be filled with a seductive aroma.

Description of preparation:

In order to give a more attractive appearance to the finished dish, before serving, cabbage rolls in cabbage leaves can be baked in the oven or lightly fried in a frying pan until golden brown.
In accordance with your taste preferences, you can add sour cream, mayonnaise, herbs, your favorite spices to the dish, or prepare a sauce using these products. Below you can find a detailed list of products and a description of how to prepare delicious cabbage rolls in cabbage leaves. Purpose: For lunch / For dinner Main ingredient: Meat / Vegetables / Cabbage / Minced meat Dish: Hot dishes / Cabbage rolls

Wedding menu price for 60 people

Ordering a wedding menu for 60 people in a good restaurant will not work inexpensively, but with proper planning of the festive banquet you can significantly reduce the total cost of the holiday. To do this, you need to correctly calculate the required amount of products. It is recommended to buy alcoholic drinks yourself - this will save several thousand. Below is a table with average prices for wedding banquets in restaurants in Moscow and St. Petersburg per 1 person.

Blanks

You can freeze not only the product itself, but also the stuffing for cabbage rolls. This method is convenient because it will reduce time if you need to quickly fry a snack. It is better to immediately twist beef or pork into minced meat; it can also be mixed with other ingredients used.

Frying delicious cabbage rolls, as well as preparing all the necessary products for this dish, is not a quick and quite labor-intensive process. But homemade yummy food will delight everyone in the household. By following the baking rules and following the recipe exactly, you can not only enjoy cooking, but also make a nutritious dish that goes well with most side dishes.

Recommendations from professionals

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

1. To prevent the sour cream from curdling in the sauce, it is preferable to use hot water or meat broth.
2. The sauce will not burn if the heat is very low.
3. Make sure that the sauce for cabbage rolls does not boil, but simmers.
4. The taste of cabbage rolls will improve significantly if they are covered with sauce rather than plain water.
5. When frozen, the taste of meat and cabbage does not change, but such preparations cannot be stored for more than 3 months.
6. 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:

1. 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.
2. The cabbage rolls must be whole, of the same size, and at least one cut cabbage roll can be seen on the display case.
3. 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.
4. Good quality products contain as much rice in the filling as meat.
5. 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.

Classic cabbage rolls made from fresh cabbage in a pan

Fresh cabbage rolls are a delicious solution for a family lunch or dinner. Their preparation will take a lot of time, but the result will please everyone without exception. They should be served with sour cream and bread.

Ingredients

–+6 servings

• White cabbage 1 pc.
• Turkey fillet 600 gr.
• White rice ⅓ tbsp.
• Onion 1 pc.
• Greens 1 bunch
• Olive oil to taste
• Salt to taste
• Ground black pepper to taste
• For the sauce:
• Tomato 1 kg
• Onion 1 pc.
• Carrots 2 pcs.
• Bell pepper 1 pc.
• Dried basil 1 tsp.
• Olive oil to taste
• Salt to taste
• Ground black pepper to taste

Steps

90 min.Print

• Place the tomato in boiling water for 1-2 minutes, then transfer it to ice water, then remove the skin and cut into medium-sized cubes. Pre-boil the rice until cooked, grind the meat through a meat grinder.
• Cut the onion and bell pepper into cubes, grate the carrots, and chop the garlic very finely. Heat the oil in a large saucepan and fry the onion and garlic until soft. Then add carrots and bell peppers and continue frying for 7-10 minutes. After this, add the tomatoes and simmer the vegetables over low heat for 30 minutes, add salt and season at the end.
• For minced meat, finely chop the onion, also add chopped herbs and rice to the meat. Add salt and season to taste, mix well.

Place the head of cabbage in a saucepan, pour boiling water over it and simmer for 3-5 minutes until the top leaves become soft. Transfer the cabbage to a colander, cut the leaves at the base and remove them from the head. If necessary, repeat the cooking procedure several times.

Place the cabbage leaf on a cutting board, cut off the thick part where it was attached to the stalk. Place the minced meat filling on the sheet and fold the edges of the sheet into an envelope shape. Do this with all the cabbage leaves and filling.

Place the cabbage rolls in a saucepan with the sauce. Bring to a boil, then reduce heat and simmer the cabbage rolls until cooked for 20-30 minutes.

Serve the cabbage rolls along with the sauce in which they were stewed and sour cream.

Bon appetit!