Stuffed cabbage rolls from young cabbage in a saucepan

Cookinero 24 January 2023

Stuffed cabbage rolls from young cabbage in a saucepan are cooked quite quickly, so it is better not to fry them, but to stew them immediately in a thick aromatic sauce. By the way, in this case, you should also choose the appropriate filling - one that does not need long-term heat treatment. We thought turkey would be perfect, and we were right! Cabbage rolls according to this recipe turned out to be very tender, unusually tasty and fragrant. The last property is "explained" by the sauce, which is prepared from fresh tomatoes with sweet peppers, onions and dried basil.

How to cook Stuffed cabbage rolls from young cabbage in a saucepan

Step 1

Stuffed cabbage rolls from young cabbage in a saucepan

Prepare the sauce for the cabbage rolls. Boil water in a wide saucepan and add tomatoes. Blanch 2 min. Transfer the tomatoes with a slotted spoon to a bowl of cold water. Remove skin. Cut the pulp into medium cubes.

Step 2

Stuffed cabbage rolls from young cabbage in a saucepan

Cut the onion and pepper into small cubes, grate the carrots, chop the garlic. Heat the oil in a large saucepan and sauté the onion and garlic until soft. Add carrots and peppers. Roast for 7-10 more minutes. Add the tomatoes and simmer the sauce over low heat for 30 minutes. Salt, pepper and add dried basil.

Step 3

For stuffing cabbage rolls, boil the rice in boiling water until half cooked (this will take about 10 minutes. Put the rice on a sieve and cool slightly. Pass the meat through a meat grinder.

Step 4

Stuffed cabbage rolls from young cabbage in a saucepan

Finely chop the onion and herbs. Add the onion to the minced cabbage rolls along with boiled rice, chopped herbs, salt and ground pepper. Thoroughly knead the stuffed cabbage rolls.

Step 5

Stuffed cabbage rolls from young cabbage in a saucepan

Place the head of cabbage in a saucepan, cover with boiling water and cook for 3-5 minutes until the leaves are soft and pliable. Transfer the cabbage to a colander and let the water drain. Cut the leaves at the base with a small knife and carefully remove them.

Step 6

Stuffed cabbage rolls from young cabbage in a saucepan

Lay the cabbage leaf on the board. Holding a very sharp knife parallel to the board, cut off the thickening where the sheet was attached to the stalk - it should be the same thickness everywhere. Put in the center of the sheet 1-2 tbsp. l. stuffing and wrap in an envelope.

Step 7

Stuffed cabbage rolls from young cabbage in a saucepan

Spreading the sauce in the pan with a spatula, place the cabbage rolls. Bring to a boil, reduce heat and simmer for 20 minutes until fully cooked. Serve cabbage rolls with sour cream.

Stuffed cabbage rolls from young cabbage in a saucepan - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute ground beef with ground pork, turkey, or a mixture of meats. Adjust seasoning accordingly to complement the meat you choose.
Leftover stuffed cabbage rolls can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure they cool completely before refrigerating.
Absolutely! Replace the meat with a mix of cooked lentils, mushrooms, or finely diced vegetables like zucchini and carrots. You may want to add a bit of crumbled tofu or vegetarian ground for a heartier texture.
Make sure to remove the tough core of the cabbage well and soften the leaves adequately before stuffing. Also, wrap the rolls tightly and place them snugly in the saucepan to help them maintain their shape.
Yes. Let the cooked cabbage rolls cool completely before freezing. Wrap them individually in plastic wrap or place them in a freezer-safe container. They can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Reheat thawed cabbage rolls in a saucepan over low heat with a little extra sauce or water to prevent them from drying out. You can also reheat them in a microwave or in the oven at 350°F (175°C) until heated through.
Stuffed cabbage rolls are great with a dollop of sour cream or plain yogurt. They also pair well with mashed potatoes, crusty bread, or a simple green salad.
While white rice is commonly used, you can experiment with brown rice or even quinoa. Keep in mind that brown rice and quinoa require longer cooking times, so adjust accordingly during the stuffing preparation.
You can substitute canned crushed tomatoes or tomato sauce for fresh tomatoes in the sauce. Use approximately 28 ounces of canned tomatoes for the amount of fresh tomatoes this recipe would need.

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