Stuffed cabbage rolls with minced meat and rice - 71 cooking recipes

Nobody knows for sure where the name “cabbage roll” came from. Despite such uncertainty, everyone has long ago decided that taste is above all, so cabbage rolls and similar treats are prepared in Europe, the Caucasus and Asia. They come in large and small . Western Ukraine wraps the filling in pieces of cabbage leaves, while the Center and East take it whole. They say that the second option is juicier. The classic “filler” is meat, onions and rice or buckwheat. Belarusians replace cereals with pearl barley, and Lviv residents replace meat with “pounded meat” or mushrooms with coarsely ground corn flour. In the Caucasus, dolma is prepared in grape leaves. In Asia, they are wrapped in Chinese cabbage. The sauces are varied in both taste and texture. They mainly contain onions, garlic and carrots, tomatoes, sour cream or cream, black and hot peppers. It can be cooked separately or stewed all together, or even baked under a cheese crust... Lazy cabbage rolls are the signature dish of busy housewives. There are two types. One is when all the ingredients are crumbled and fried in a mushy form. Served on mashed potatoes or toast. Another - with the addition of eggs, large balls are formed, breaded in breadcrumbs - and then continue cooking like the “older, non-lazy brothers”.