We consider cabbage rolls to be a Russian dish, but nevertheless they are popular in European and Middle Eastern cuisine. They are prepared from any kind of collard greens: Savoy, Peking, red and white cabbage. Today, it is from the latter that we will cook stuffed cabbage rolls with minced chicken.
The principle is this: minced meat is wrapped in cabbage leaves, then the bundles are stewed, fried, baked. With or without sauce. My version is more or less the most standard and often used among our hostesses.
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Ingredients:
White cabbage - 2 kg
Carrots - 2 pcs.
Salt to taste
Ground black pepper - to taste
Ground coriander - ½ tsp.
Ground sweet paprika - 1 tsp
Tomato juice - 500 ml
Sour cream 20% - 200 grams
Bulb onions -1 pc.
Chicken fillet - 600 grams
Rice - 150 grams
Vegetable oil - 3 tablespoons
Bay leaf - 2 pcs.
Step by step recipe:
Prepare all the ingredients you need. Choose a head of cabbage with firm, undamaged leaves. In spring or summer, use young cabbage, then you will need to cook it much less, literally 30 seconds.
Tomato juice can be taken both packaged and homemade, or, in extreme cases, tomato paste diluted in water. Use boneless, skinless thighs or minced meat instead of chicken fillet. I advise sour cream at least 20%, so that when stewing it does not curl up and the sauce does not turn out sour.
So, you can simply separate the cabbage leaves neatly, but this method is more suitable for young cabbage, in which they are thin, or cook the whole head of cabbage in the microwave and then unhook casting. However, I suggest another method that I used. Carefully cut the stump with a knife and remove it.
Then bring water to a boil in a large saucepan, add salt and lower the cabbage forks, cut upwards. Cook for 3-4 minutes, then use tongs or a fork to carefully separate the leaves and remove on a sieve.
So, we boil the whole head of cabbage until we separate almost all the leaves.
Put the boiled leaves on a sieve so that the excess water is glass, and then cool.
Rinse the rice well, fill it with water so that it covers it by 2 cm. Bring to a boil and cook for 10 minutes. Cool it down.
Rinse and dry the chicken fillet, scroll through a meat grinder. Combine rice and minced meat.
Heat vegetable oil in a skillet, add diced onions and grated carrots. Cook vegetables until tender.
Add spices to the frying and stir.
Transfer 2/3 of the cooked vegetables to the rice and minced chicken. Season to taste, stir.
Pour tomato juice and about 500 ml of water into the remaining frying. Bring to a boil and add sour cream. While stirring, bring to a boil and remove from heat.
Cut the cabbage leaves in half, cut off the hard part. If your head of cabbage was not very large, then you do not need to cut them.
Put the filling in the middle of the sheet, roll it up in an envelope. Do this with all the cabbage and minced meat.
Place all prepared cabbage rolls in a saucepan.
Pour over the sauce, add the bay leaf, bring to a boil and simmer for about 1 hour.
Serve prepared cabbage rolls with minced chicken and rice with sour cream and herbs.
Bon Appetit!
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