Cabbage rolls are a tasty, versatile, fairly simple dish. Greek, Turkish, Chinese, and Ukrainian cuisines claim their invention. Depending on the territorial location of the countries, cabbage rolls differ in their internal content.
In addition to the variety of fillings, modern housewives have invented interesting ways to decorate this dish. Lovers of the classics can make cabbage envelopes stuffed with minced meat and rice https://vilkin.pro/recipes/golubcy-s-farshem-i-risom-v-duxovke. Lazy stuffed cabbage rolls will suit busy housewives.
Today's recipe is not entirely familiar in execution, but that is why it is interesting. You will have to spend a little time on the formation of snails - stuffed cabbage. But such a dish will arouse the interest of guests and surprise loved ones. It can be prepared both for a family dinner and for a festive table.
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Ingredients:
Cabbage leaves - 10 pieces
Minced meat - 500 grams
Bulgur - ¼ glass
Zucchini - 100 grams
Garlic - 1 clove
Bulb onion - 1 pc.
Carrots - 1 pc.
Salt - 1.5 tsp
Paprika - 2 tsp
Vegetable oil - 3 tablespoons
Tomato paste - 2 tablespoons
Coriander - 0.5 tsp
Ground dried garlic - 0.5 tsp
Ground black pepper - 1 pinch
Sugar - 1 tsp
Course of action:
I prepare all the necessary products. Free the zucchini from the peel and seeds. Peel carrots, onions and garlic.
It is better to cook minced meat yourself. To do this, twist a piece of pork of medium fat in a meat grinder. Optionally, you can prepare the filling from beef or turkey meat.
I rub the carrots on a fine grater. I cut the onion into small cubes.
Pour boiling water over the bulgur and leave it to cool completely. Then I drain the liquid and rinse the cereals in cold water. I put it back on a sieve to remove excess moisture.
Grind the zucchini together with the garlic using an immersion blender.
In a frying pan I heat the vegetable oil and sauté the onions and carrots until soft.
I combine minced meat with sautéed vegetables, chopped zucchini with garlic. I add semi-finished bulgur, salt (0.5 tsp), paprika (1 tsp) and black ground pepper. I stir the minced meat.
I put the head of cabbage in a suitable dish, stump down. I fill it with boiling water. After 5 minutes, turn over and hold for another 3 minutes to soften the leaves. Thus, they will be easier to remove and they will become pliable.
One by one, I separate the sheets from the stump, cutting them at the base with a knife.
From each cabbage leaf I cut off the thickening places.
If the leaves are large enough, I cut each of them in the middle along, in the direction of the fibers.
I distribute 2 tbsp for each half. sausage-shaped fillings and roll the leaves with minced meat into rolls.
I roll each long roll into a snail. Since they do not keep their shape well, I put them tightly in a ceramic container greased with vegetable oil.
For pouring I use cabbage broth. I add tomato paste, the remaining paprika, dry ground garlic, coriander, salt, sugar to it. I stir it.
Pour the prepared snail cabbage rolls with tomato sauce.
Cover the top with foil and put in an oven preheated to 180 degrees for 2 hours.
After 1.5 hours, remove the foil and bake the cabbage rolls until browning for another 30 minutes.
I serve snail cabbage rolls with sour cream, sprinkled with chopped herbs.
I hope this recipe will be interesting and useful to you. Happy cooking and bon appetit!
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