Cabbage rolls are a fairly popular dish for a hearty family dinner that goes well with any side dish. Today we cook them from Peking cabbage. Unlike white cabbage, it has thinner leaves, which means that cabbage rolls come out more tenderly. Also, Chinese cabbage is devoid of a pronounced cabbage smell. The leaves are pre-blanched in water or softened in the microwave. After that, the filling is wrapped in them without any problems. We use ground beef as it, which we supplement with boiled rice and vegetables sautéed in oil. After formation, cabbage rolls are stewed in tomato sauce, which soaks through them and gives them a sweet and sour taste.
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Ingredients:
Peking cabbage - 1 kg.
Minced beef - 500 gr.
Rice - 100 gr.
Tomato paste - 100 gr.
Onions - 2 pcs.
Carrots - 2 pcs.
Bay leaf - 1 pc.
Salt, pepper - to taste
Greens - for serving
Vegetable oil - 20 ml.
Water - 600 ml.
How to cook:
1) To make Peking cabbage cabbage rolls, prepare all the foods on the list. Twist the meat through a meat grinder or grind it in a blender beforehand.
2) Boil the rice in salted water first. It should be a little raw, so cook it 10 minutes less than the time indicated on the package. Then rinse with cool water, this will relieve it of stickiness. Cool completely.
3) Combine rice with ground beef.
4) Peel and wash the vegetables. Grate the carrots on a coarse grater, dice the onion. Saute the chopped vegetables in an oil skillet until soft, about 5 minutes. Stir the mixture periodically.
5) Transfer half of the fried vegetables to the minced meat, leave the rest in the skillet for gravy.
6) Mix the minced meat, rice and vegetables well. Season with salt and pepper. The stuffing for cabbage rolls is ready.
7) Add the tomato paste to the carrot-onion mixture left in the pan. Pour in some water, stir. Simmer over low heat for 3 minutes.
8) Prepare cabbage leaves in parallel. Rinse the head of cabbage, cut the stalk. Separate the leaves carefully to keep them as intact as possible. Wrap them in a plastic bag and microwave for about 7 minutes. This procedure will soften the leaves. They can also be blanched in boiling water for 2 minutes, then rinsed with cold water to complete the cooking process. Blot wet leaves with a napkin.
9) For each leaf, cut off a part of the seal at the base of the head to make it easier to wrap. Place about 1 tablespoon of the filling on the narrow edge of the leaf.
10) Roll the cabbage rolls in the usual way - rolls.
11) Place them in a saucepan or large skillet tightly to each other. Pour the tomato sauce on top, which should completely cover the workpieces. Throw in the bay leaf, salt.
12) Simmer stuffed cabbage rolls over low heat, covered with a lid, for the next 40 minutes.
13) After cooling, sprinkle the dish with herbs.
Bon Appetit!
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