Traditional cabbage rolls are made from white cabbage, rice grains and minced meat. But, according to the chefs, you can and should experiment with this dish – for example, wrap the filling of root vegetables, mushrooms or shrimp in Savoy or Chinese cabbage. The author’s recipes for cabbage rolls are given by gazeta.ru
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Cabbage rolls of young cabbage
Brand chef Vlad Piskunov’s recipe is simple. For cooking you will need ground beef, round rice, carrots, tomatoes, onions, garlic, tomato paste, vegetable oil, salt, pepper, fresh dill, sour cream.
Soak the rice in warm water for two hours, then boil, turn in a colander and rinse with cold water. Mix rice with minced meat, salt and pepper. Remove the top leaves from the cabbage and remove the stem. Dip the cabbage in boiling water and blanch for 10 minutes, turning the head occasionally. Finely chop the onion and garlic, grate the carrots, remove the skin from the tomatoes and cut them into small cubes. Saute vegetables in vegetable oil in the same order as they are cut. Fry the tomato paste in a separate pan and add it to the vegetables.
Divide the head of cabbage into individual leaves, cut off the thick veins and beat them off with a wooden pusher.
Form the minced meat into a “sausage” and wrap it in a cabbage leaf. Fry the pan with oil, lay the cabbage rolls tightly, put a thin layer of browned vegetables on top and repeat the layer of cabbage rolls. Sprinkle lightly with salt on each layer. Fill the cabbage rolls with water up to the middle of the top layer. Cook over medium heat covered for 20 minutes. Remove the pan from the heat, and, without opening the lid, let stand for another 20 minutes. Serve with sugar and fresh dill.
Stuffed cabbage with spelled
This is a recipe by Chef Elena Nikiforova. For cooking you will need young cabbage, spelled, mushrooms, onions, semolina, zucchini, carrots, vegetables, sugar.
Free the cabbage from the stem and hold it over the steam to disassemble it into large leaves. Cook until soft. Cut the mushrooms and fry in vegetable oil, sauté finely sliced onions and grated carrots separately. Coarsely grate the zucchini. Mix all the ingredients for minced meat, add salt and sugar.
Put the minced meat on each leaf and wrap the stuffed cabbage. Roll in flour and fry in vegetable oil in a hot frying pan. Put the cabbage rolls in a pan and pour the vegetable broth over. Cover the pan with foil and put in the oven for 15 minutes.
Veal stuffed cabbage with morel sauce
Brand chef Vladimir Chistyakov prepares veal rolls and serves with morel sauce. For cooking you will need cabbage, chicken broth, veal, onions, cream, milk, ciabatta, salt, pepper. For sauce morels, shallots, red wine, mushroom broth, cream, sugar, garlic, thyme.
Soak the bread in milk with cream, fry the onion until soft. Run the soaked bread, fried onions and veal through a meat mincer, add salt and pepper.
Wrap the ready mixed meat in portions in a blanched cabbage leaf and cook in chicken broth until cooked at a temperature of 80 degrees for 2 hours.
To prepare the sauce, sauté finely sliced shallots and garlic, add red wine and morels, then simmer until the wine has evaporated. Add thyme, mushroom broth and seasoning, and simmer sauce with lid closed until thickened. Then add sour cream, season to taste with salt and pepper and cook for another 10-15 minutes. When serving, heat the cabbage rolls in the morel sauce, put on a plate, pour over the sauce, put the morels on top and sprinkle with finely chopped chives.
Cabbage rolls with mushroom caviar
Chef Pavel Petukhov shares a recipe for lean cabbage rolls with mushroom caviar. For cooking you will need Chinese cabbage leaves, wild rice, mushrooms, oyster mushrooms, onions, truffle oil, salt, pepper. For the sauce: tomatoes in their own juice, onions, garlic, vegetable oil, tomato juice, salt, pepper, thyme, oregano, herbs.
Select large leaves of Chinese cabbage and shake them with boiling water. Cool wild rice in salt water. Fry mushrooms and oyster mushrooms with onions until golden brown, salt and pepper. Mix mushrooms with onions, add wild rice and truffle oil.
Roll the mushroom filling in a Chinese cabbage leaf.
Prepare the sauce. Punch tomatoes in their own juice in a blender. Finely chop the onion and garlic and fry in vegetable oil, adding washed tomatoes and tomato juice. Salt, pepper, thyme and oregano to taste and simmer for 10 minutes. Fry the cabbage rolls on both sides and heat in the oven until cooked. When serving, put the sauce and cabbage rolls on a plate, garnish with herbs.
Cabbage rolls with prawns
Chef Ilya Russkikh makes Asian-style cabbage rolls – with shrimp and spicy sauce. For cooking you will need savoy cabbage, parsnips, daikon, slightly salted cucumber, tiger prawns, garlic, butter, thyme, tobiko caviar, green oil, spicy sauce, microgreens, salt, pepper.
Salt parsnips and daikon, sprinkle with vegetable oil, bake in the oven until half cooked and chop in a blender. Blanch the savoy cabbage and place on top of the daikon parsnip puree and julienned pickles. Fry the shrimp with garlic, thyme, butter, salt and pepper. Wrap the shrimp in cabbage leaves with mashed vegetables and bake in the oven for 15 minutes. Garnish with tobiko caviar, spicy sauce, green butter and microgreens when serving.
Chinese cabbage rolls
Chef Evgeny Mikhailov shared a recipe for stuffed cabbage stuffed with mushrooms, bulgur, tofu and vegetable demi-glace. For cooking you will need Chinese cabbage, boiled bulgur, tofu cheese, all mushrooms, onions, salt, pepper. For demi-glace – water, beets, leek, celery root, carrots, onions, bell pepper, tomato paste, rice, salt, pepper.
Boil bulgur, fry mushrooms with onions. Mix tofu, boiled bulgur and fried mushrooms, salt and pepper. Blanch Chinese cabbage until tender. Take a semi-circular shape, stretch cling film over it, put Chinese cabbage and minced mushrooms on top, roll it up carefully and use the film to give it a round shape. Without removing the film, put the cabbage rolls in a pot of water and cook for 5-7 minutes.
Prepare the demi-glace: grate the vegetables and bake in an oven preheated to 180 degrees until the vegetables start to turn black. Pour vegetables with a liter of cold water, add rice and cook for 2 hours. Then transfer the mixture to a bowl and reduce the sauce to approximately 100 ml, salt and pepper. If there is no time and energy to make demi-glace, the chef offers an alternative option – use ordinary low-fat sour cream as a sauce. When serving, pour demi-glace or sour cream on a plate, and put the cabbage rolls on top, after they have freed themselves from the film. Serve with sugar and fresh herbs.
Savoy cabbage rolls with root vegetables
Market chef Alexander Bogdanov told how to cook slim cabbage rolls from Savoy cabbage and root crops. For cooking you will need savoy cabbage, long grain rice, parsnips, carrots, onions, cauliflower, tomatoes, mushrooms, sunflower oil, soy sauce, salt. For the sauce – onions, potatoes, tomatoes in their own juice, garlic, salt, sugar.
Dip the cabbage leaves in boiling salted water for four minutes, then cool on ice. Cook rice until soft. Bake salted parsnips, cauliflower and carrots in foil until soft. Cool and cut into small cubes. In the same way, chop the onion and mushrooms, fry over low heat. Mix rice with vegetables and season with soy sauce. Wrap the minced meat in savoy cabbage leaves.
Prepare the sauce. Boil the potatoes in salted water, but do not drain the water. Fry the onion until golden brown. In a blender, combine potatoes, onions, tomatoes, salt, sugar and garlic on high speed. If the sauce becomes too thick, add some water from the potatoes. Pass the sauce through a fine sieve. Put the cabbage rolls on the bottom of the pan with a thick bottom, pour the sauce over, put the press on the top and bake in an oven at 180 degrees for 45 minutes.