Recipes for cabbage roulades can be easily prepared with cabbage leaves, beef wood meat, rice and condensed tomato soup. You can also try the vegetarian variation and we are sure you will love you! In order to accelerate the preparation, the rolls can be cooked in a pan on the stove, but it also works well in a slow cooker.
Ingredients:
For the sauce
1 tablespoon of olive oil
1/2 medium -sized onion, finely chopped
2 cloves of garlic, finely chopped
1 can of tomato sauce
1 can of small diced tomatoes
1 tablespoon of apple cider vinegar
1 1/2 tablespoon of brown sugar
Salt and pepper to taste
For the roulades
1 big head kale
220 g ground pork sausage
220 g beef meat meat
1/2 medium -sized onion, finely chopped
2 cloves of garlic, finely chopped
1 no
200 g Reis
1 tablespoon of dried parsley
1/2 teaspoon of paprika powder
Preparation:
- Bring a large saucepan with water to cook. Add the whole cabbage head and cook for 5 minutes. Drain in a sieve and let it cool. After cooling, cut half a centimeter from the end of the cabbage. Carefully remove 12 leaves and cut the hard rib from the stem end.
- Heat the olive oil over medium heat in a large pan. Add the onion and fry for 2-3 minutes with repeated stirring. Reduce the heat to a low level and add the garlic. Cook with constant stirring for 1 minute.
- Add tomato sauce, tomato cubes, apple cider vinegar and brown sugar. Season with salt and pepper as desired. Simmer for 10 minutes.
- A thin layerThe tomato saucedraw into a baking dish. Mix the pig sausage, the beef wood meat, the onion, the garlic, the egg, rice, parsley and the paprika powder in a large bowl. Place about 1/3 cup of the meat mixture in the middle of the cabbage roulade. Strip the pages and roll it up. Place on the tomato sauce in the baking dish.
- Repeat the process until all cabbage roulades are in the baking dish.
- Cover with the remaining tomato sauce. Cover with aluminum foil. Bake in the preheated oven at 180 degrees 80-90 minutes.
The old -fashioned variation
Ingredients:
1 medium -sized cabbage head
220 g of uncooked beef meat meat
220 g of uncooked, ground pork
1 can of tomato sauce, divided
1 small onion, chopped
100 g of unknown long grain rice
1 tablespoon of dried parsley flakes
1/2 teaspoon of salt
1/2 teaspoon of chopped fresh dill
1/8 teaspoon of cayenne pepper
1 can of diced tomatoes, not dripped
1/2 teaspoon of sugar
Preparation:
- Cook the cabbage in boiling water until the outer leaves can be easily removed from the head. Set aside 12 large leaves for the rolls.
- Mix in a small bowl of beef and pork, 1/2 cup of tomato sauce, onion, rice, parsley, salt, dill and cayenne pepper.
- Cut out the thick vein on the underside of each leaf so that a V-shaped cut is created. Place about 1/4 cup of meat mixture on a cabbage leaf; overlap the cut leaf ends. Fold the sides. Roll up from the cut end. Repeat the process.
- Cut the remaining cabbage into slices and put it in an oven. Place the cabbage roulades with the seam side down over the cut cabbage. Mix the tomatoes, the sugar and the remaining tomato sauce and pour over the roles. Cover and bake at 180 ° until the cabbage roulads are soft, 1-1/2 hours.
Prepare filled cabbage roulades
Ingredients:
200 g water
100 g of unknown white rice
8 cabbage leaves
220 g of lean cattle offices
20 g chopped onion
1 egg, slightly cheated
1 can of condensed tomato soup, divided
1 teaspoon of salt
1/4 teaspoon of ground black pepper
Preparation:
- Bring water and rice to a boil in a saucepan. Reduce the heat to a low level and simmer for about 20 minutes until the rice is soft and the liquid has been absorbed.
- In the meantime, bring a large, wide pot with slightly salted water to boil. Add the cabbage leaves and cook for 2 to 4 minutes until they are soft; Drain.
- Cattle wood meat, 1 cup of cooked rice, onion, egg, 2 tablespoonsFrom the tomato soup, Mix the salt and pepper thoroughly in a large bowl.
- Place about 2 tablespoons of the beef mixture on each cabbage leaf; Place an end of the coal blade over the mixture, roll it up and press the ends on so that the filling does not fall out.
- Place the cabbage roulades in a large pan over medium heat and pour the remaining tomato soup over. Cover and bring to a boil; Reduce the heat to a low level and simmer for about 40 minutes, stirring frequently and water with the liquid. If you also want to try vegetarian recipes for cabbage roulades, read on!
Try the vegetarian dish
Ingredients:
150 g chopped fresh mushrooms
120 g diced zucchini
100 g of chopped green peppers
100 g chopped sweet red pepper
200 g of vegetable broth
100 g Bulgur
1 teaspoon of dried basil
1/2 teaspoon of dried majoran
1/2 teaspoon of dried thyme
1/4 teaspoon of pepper
1 large head white cabbage
6 tablespoons of grated parmesan cheese, divided
2 teaspoons of lemon juice
1 can of tomato sauce
1/8 teaspoon of sharp pepper sauce
Preparation:
- Mix the first 10 ingredients in a large saucepan. Bring to a boil over medium heat. Reduce the heat and simmer for 5 minutes. Take off the stove and leave it standing for 5 minutes.
- In the meantime, cook the cabbage in boiling water until the leaves fall off the head. 8 large leaves for the rolls aside (keep the remaining cabbage for another use in the fridge). Cut out the thick streak from each sheet so that a V-shaped cut is created. Overlap the cut ends before filling. 4 tablespoons of parmesan cheese and lemon juice stir under the vegetable mixture.
- Put a heaped amount of 1/3 cup on each cabbage leaf; Fold the sides. Start an unfolded edge and roll up so that the filling is completely enclosed.
- Mix tomato sauce and sharp pepper sauce; Put 1/3 cup in a baking dish. Place the cabbage roulades in the baking dish; Pour the rest of the sauce over it. Cover and bake at 200 ° for 15 minutes or to warm up. Sprinkle with the remaining parmesan cheese. SuchRecipes for cabbage rouladesAre delicious and easy to prepare! Enjoy!
