Cabbage rolls made from fresh cabbage with meat in a pan

Step-by-step preparation

Cooking time: 2 hr 20 mins

1. STEP 1

   

   How to make cabbage rolls from fresh cabbage? Prepare the necessary ingredients to prepare cabbage rolls from fresh cabbage with meat in a saucepan. Rice can be taken either round or long grain. Use any minced meat you wish. I have a mixed one (pork and beef). If the bulbs are large, then 2-3 pieces are enough. My onion is small.

2. STEP 2

   

   To boil the head of cabbage, choose a large, spacious pan so that there is enough free space between the head of cabbage and the walls. Place the head of cabbage in a saucepan, add water, and bring to a boil. Boil the cabbage for about 2 minutes. During this time, the upper leaves will become soft. Hold the head of cabbage with a fork and use a knife to cut off the top couple of leaves at the base. Carefully, so as not to burn yourself, remove the leaves from the head of cabbage.

3. STEP 3

   

   In this way, gradually boil all the leaves suitable for stuffing. They should be soft, but not overcooked. I got 16 cabbage leaves of different sizes.

4. STEP 4

   

   Rinse the rice thoroughly in water several times. Cook the rice in boiling salted water until almost done. Place the cooked rice in a sieve to drain the water.

5. STEP 5

   

   Prepare tomato sauce. Peel the carrots, pre-washed in water with a brush, and chop on a coarse grater.

6. STEP 6

   

   Peel the onion and wash it. Grind half the onion on a medium grater; you will need it for minced meat. Cut the rest of the onion into small cubes. I had blue onions. You can, of course, use regular white onions.

7. STEP 7

   

   Combine the minced meat with chopped onion and boiled rice. Salt, add black ground pepper, mix well.

8. STEP 8

   

   Heat vegetable oil in a frying pan, add prepared carrots and chopped onions. Fry the vegetables over medium heat, stirring occasionally, until half cooked.

9. STEP 9

   

   Add tomato paste to vegetables and stir.

10. STEP 10

    

    Pour water over the vegetables until they are completely covered and bring to a boil.

11. STEP 11

    

    Add paprika and basil, add a little salt and stir. Use any seasonings and spices you like.

12. STEP 12

    

    Cover the frying pan with tomato filling and remove from heat.

13. STEP 13

    

    Using a sharp knife, carefully cut off the nub at the base of each cabbage leaf so that it is easy to roll the leaf.

14. STEP 14

    

    Place a portion of minced meat on the base of the sheet.

15. STEP 15

    

    Roll the cabbage roll tightly into an envelope.

16. STEP 16

    

    Stuff all the cabbage leaves in the same way. Place a layer of prepared cabbage rolls on the bottom of the pan.

17. STEP 17

    

    Spread half of the vegetables from the tomato sauce on top.

18. STEP 18

    

    Then place the cabbage rolls again and fill with the remaining tomato sauce.

19. STEP 19

    

    Place the pan with cabbage rolls on the stove and bring to a boil. Simmer the cabbage rolls over moderate heat for about 40 minutes. 7-10 minutes before cooking, add bay leaf.

20. STEP 20

    

    Serve the cabbage rolls hot. Bon appetit!

Comments on the recipe

Natalia M

23.11.2023

4.5

I made a small batch of cabbage rolls from fresh cabbage with meat in a saucepan. I took round grain rice for minced meat, washed it well and boiled it for 5 minutes. Then I rinsed it again with cold water to prevent the grains from sticking together. I made minced meat from a piece of pork, passed the onion through a meat grinder along with the minced meat. I tried to cut out thickenings from the cabbage leaves or beat them off with a hammer. For the sauce, I fried onions and carrots, added tomato paste, paprika, dried herbs and black pepper. Then diluted it with water and simmered for 10 minutes on low heat under the lid. At the end I added a spoonful of sour cream. I placed the roast on top of the cabbage rolls. At first it seemed that there was not enough sauce, but during the stewing process additional liquid appeared. The cabbage rolls took about an hour to prepare; I wanted them to be well soaked in vegetable juices, spices and tomatoes. It turned out tasty and satisfying! The cabbage rolls are juicy, tender, soaked in tomato, just the way I like them. Thanks for the recipe!

Eleno4ka

23.11.2023

4.7

I prepared cabbage rolls from fresh cabbage with meat in a saucepan. I cut off the top of the cabbage head from the side of the stalk with the thickest veins; when boiling, I lower the head of cabbage into a pan of boiling water with the cut part down, so the cabbage leaves are better welded on the side with the thick veins and are not overcooked in the thin part. Yes, and it seems easier to me to disassemble a head of cabbage cut in this way. I used minced pork. I added boiled rice, chopped onions, salt and pepper to it. I prepared a frying dish from onions, carrots and tomato paste. Stewed cabbage rolls with frying in a saucepan over low heat until cooked. It turns out very tasty! Stuffed cabbage rolls with tomato and vegetable sauce is a favorite dish since childhood! Thanks for the recipe, Julia!

Lidia Alexandrovna

23.11.2023

4.7

Tasty!

Margot

23.11.2023

4.5

handsome guys, one-on-one and very interesting way of cooking, you have to try it. cabbage rolls are a very tasty thing and every housewife probably has her own recipe and method of preparation, I offer mine, try it, it’s also very tasty

Faith faith

23.11.2023

4.5

Delicious cabbage rolls! A classic recipe for our family! Mom used to arrange layers with cabbage rolls and sliced ​​potatoes. Now strictly cabbage rolls.

Anush

23.11.2023

4.5

Today is my stomach holiday! But the highlight of the program is cabbage rolls! I took a risk and made it according to the recipe, and not as usual, and it turned out to be so delicious! Very juicy, the aroma of greens in the sauce very clearly emphasizes the taste of the cabbage rolls themselves. I was a little short on cabbage leaves, I stuffed potatoes and tomatoes, and this gave the dish not only a beautiful color, but also a unique taste. Thanks for the recipe, this is the only way I’ll cook from now on.