Recipe For Original Cabbage Rolls

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

I risked making cabbage rolls: you can eat endlessly and much tastier than with cabbage

Once, while visiting a friend, I tasted original cabbage rolls. I liked them so much that, having asked for the recipe, I cooked them myself at home. It turned out amazingly tasty, very quickly and without the hassle of cabbage leaves.

For a vegetable dish you will need:

• 2-3 zucchini;
• 250 g minced meat (you can take chicken);
• half a cup of rice;
• 1 medium onion;
• salt, pepper, spices.

To fill:

• 2 tablespoons of tomato paste and sour cream;
• half a glass of water;
• spice.

Let's prepare the zucchini. They must be young, with a thin delicate skin. Try to choose fruits that are the same size, elongated. If the vegetables are of poor quality, cabbage rolls may fall apart.

The washed and dried zucchini must be cut lengthwise into thin slices. To do this, you can use a slicer, vegetable peeler or knife.

We will sort the resulting strips: we will leave even, wide, beautiful ones for stuffing, and chop the sides and cut slices and put them in a bowl, then we will add them to the filling.

Sprinkle the slices intended for stuffing with salt, stack them on top of each other and place them in a colander to drain the juice.

In the meantime, let's get to the stuffing. Chop the onion as small as possible and combine with minced meat. Then add the washed rice and substandard zucchini slices.

Salt, pepper, season with spices and mix thoroughly. We start molding cabbage rolls.

Put the squash slices on a cutting board. Put a little minced meat on their wide part and turn the slice into a roll.

We put them tightly in the pan. It is not necessary to lubricate it with oil.

We make the fill. Put tomato paste and sour cream in a bowl and, stirring, pour in water. No need to salt. Season with spices to taste if desired.

Fill the cabbage rolls with the mixture, bring to a boil and, covering with a lid, simmer for about 40 minutes.

After this time, turn off the heat and leave it under the lid closed for at least ten minutes, so that the finished dish is infused, and then serve it to the table, sprinkling with finely chopped herbs.

Rolls perfectly retain their shape, do not disintegrate, look very attractive and aesthetically pleasing. Squash cabbage rolls are incredibly juicy, tender, aromatic, melt in the mouth and, in my opinion, they are much tastier than classic cabbage rolls.

This dish is hearty but light. It is well absorbed and good for your health.