Cabbage rolls are a mixture of rice or buckwheat wrapped in cabbage leaves. Typically, white cabbage is used for this dish. But from Beijing it is much easier to cook, because its leaves are much more tender, which means that they do not require long preliminary heat treatment.
Chinese cabbage stuffed cabbage - the basic principles of preparation
The taste of cabbage stuffed from Beijing cabbage differs from the classic version. The leaves of this variety of cabbage, even in raw form, are soft and tender, and after heat treatment they practically melt in the mouth. At the same time, the sheets do not lose their shape, and the taste becomes even more saturated. Cabbage rolls are juicy. In addition, they do not have a specific smell of cabbage, which not everyone likes.
So that when the cabbage roll is formed, the leaves do not break, they are dipped in boiling water for a couple of minutes and immediately thrown back onto a sieve.
Stuffing can be used from any kind of meat. Rice is usually added to the minced meat, but if desired, it can be replaced with buckwheat. Rice is pre-boiled, since cabbage rolls from Beijing cabbage cook much faster.
As a filling, you can also use a vegetable mixture, mushrooms or fish.
Stuffed cabbage is cooked in a cauldron, pan, oven or slow cooker.
Recipe 1. Classic Peking cabbage stuffed cabbage
Ingredients
Beijing cabbage - head of cabbage;
ground black pepper - a pinch;
minced meat - half a kilogram;
tomato paste - 100 g;
150 g of rice cereal;
sour cream - glass .;
two carrots;
broth - one and a half glasses .;
three onions;
lean oil.
Cooking method
1. Peel the carrots and onions. Wash.
2. Peking cabbage disassemble into leaves and cut a thick lower part.
3. Boil water in a saucepan. Dip the cabbage leaves in boiling water and boil for about five minutes. Take out the cabbage leaves and cool.
4. Grind carrots on a grater with large holes. Onion in small pieces. Put the vegetables in a preheated frypot with butter and fry until half cooked. Divide the frying in half.
5. Rinse the rice by changing the water several times. Put in a pan, fill with filtered water and boil until half cooked.
6. In the minced meat, add chilled rice and half a vegetable toast. Pepper, salt and mix.
7. Put the cabbage leaf on a flat plate. Closer to the top, lay a tablespoon of the filling, stepping back about five centimeters. Roll in the form of a roll, turning the sides inward.
8. In a cup, combine sour cream with tomato paste. Dilute the mixture with broth, salt, season with pepper and stir.
9. At the bottom of the cauldron, lay a little fry. Lay stuffed cabbage on it. Put the remaining roast on top. Stuffed cabbage with sauce, cover and put stewed on a small fire.
Recipe 2. Stuffed cabbage from Beijing cabbage in a slow cooker
Ingredients
½ stack. long grain rice;
spices;
400 g ground beef;
kg of leaves of Beijing cabbage;
frying oil;
bow - head;
carrot;
stack tomato juice.
Cooking method
1. Pour some oil into the appliance container. Run the frying program.
2. Peel and finely chop the onion. Chopped peeled carrots into large chips.
3. Put the onions in a bowl and fry until transparent. Add carrot chips and continue cooking until soft.
4. Rinse cereals and cook from boiling for five minutes. Fold onto a sieve. Put half the vegetable roast and rice in the minced meat. Season with spices and mix.
5. Put the leaves of Beijing cabbage in a colander and pour over boiling water. Cool.
6. On each sheet, put a little mincemeat and roll up, turning the edges inward.
7. Place the formed cabbage rolls on a vegetable fry in the appliance bowl. Dilute the tomato juice with filtered water, season the pouring with sugar and salt. Pour the stuffed cabbage with the resulting sauce.
8. Close the lid and put the appliance into the quenching mode for half an hour. Then switch the multicooker to baking mode and cook for another 20 minutes.
Recipe 3. Stuffed Beijing cabbage in the oven
Ingredients
Beijing cabbage - forks;
vegetable oil;
300 g of minced pork;
spice;
150 g of rice cereal;
sea salt;
bulb;
filtered water - glass .;
three carrots;
sour cream - 100 g.
Cooking method
1. Cook the washed rice groats for five minutes. Flip on a sieve and refrigerate.
2. Peel the onion and carrot. Chop the onion into cubes, chop the carrots into large chips.
3. Place a frying pan with oil on the stove, put the vegetables in it and fry them until half-cooked.
4. Peking cabbage measure on leaves, cutting off the lower part.
5. Boil water in a saucepan and dip the leaves of cabbage in it. Soak one and a half minutes and transfer to a colander. Cool.
6. On the leaves, lay the stuffing of minced meat and half a toast. Roll in the form of a roll, turning the edges inward.
7. Put in the baking dish half the remaining toast. Spread cabbage rolls on top and cover with the remaining fry.
8. Dilute sour cream with a glass of boiled water and pour the resulting cabbage mix.
9. Place the pan in a preheated oven and bake for 180 hours at 180 degrees.
Recipe 4. Lazy cabbage rolls from Beijing cabbage
Ingredients
stack rice;
three bay leaves;
kg of veal;
lean oil;
bulb;
400 l sour cream;
1 ½ stack filtered water;
clove of garlic;
50 g of tomato paste;
spices;
½ kg of Beijing cabbage;
three carrots;
two eggs.
Cooking method
1. Pour washed rice with clean water and boil until half cooked. Transfer to a sieve and cool.
2. Chop the peeled onion in small cubes. Peel and grate the carrots. Sauté the vegetables until soft in oil.
3. Stir the tomato paste with sour cream. Add the mixture to the fried vegetables, season with spices and stir. Pour half a glass of boiling water into the pan and simmer for ten minutes, stirring regularly, over medium heat.
4. Twist the veal in a meat grinder with garlic. Add rice to the minced meat, beat in two eggs, pepper and mix.
5. Chop cabbage finely. Put in a colander and pour over boiling water.
6. Put the chopped cabbage in the minced meat, mix gently and put on a large plate.
7. Form cutlets from the resulting mass and fry on both sides with a lid.
8. Transfer the cabbage rolls into a deep form, pour with gravy, put a bay leaf and pour one and a half glasses of boiling water. Put in the oven for an hour. Cook at 180 degrees.
Recipe 5. Peking cabbage stuffed with ham
Ingredients
forks of Beijing cabbage;
spices;
egg;
flour - 100 g;
hard cheese;
milk - 60 ml;
ham - 200 g
Cooking method
1. We sort the forks of Chinese cabbage into sheets. Pour water into a saucepan and set on fire. As soon as it boils, lower the leaves of cabbage and cook for a minute. Then we take it out, put it in a colander, cool it and cut off the thickenings.
2. On each sheet we put a thin slice of ham and some cheese chips.
3. Turn in the form of rolls, turning the edges inward. Season the egg with spices, add flour, milk and shake with a whisk. Dip the rolls in the mixture and fry until golden brown. We cool the appetizer and serve with sour cream.
Recipe 6. Lean cabbage rolls from Beijing cabbage
Ingredients
soy sauce;
two onions;
spices;
rice groats - 150 g;
tomato paste - 30 g;
mushrooms - 200 g;
greenery;
forks of beijing cabbage.
Cooking method
1. Porks of Chinese cabbage are parsed into leaves. Put them in a colander and pour over boiling water. We cut off the thickened places.
2. Boiled rice cereal until cooked. We wash the mushrooms from the dirt. Cut into small slices. Finely chopped onion. Fry the onion in hot oil until transparent. Add the mushrooms and continue to fry until light brown. Put the filling in a bowl, pour in the soy sauce and mix.
3. Separately, fry the carrots with herbs until soft, add the tomato paste and fill everything with a glass of filtered water.
4. Put the spoon of the filling on the edge of the sheet and roll it, bending the edges in the middle. Stuff the cabbage rolls tightly in the baking dish. Pour the resulting sauce and send for half an hour to the oven. Cook at 180 degrees. Cabbage rolls served with a fragrant sauce based on sour cream.
Peking cabbage stuffed cabbage - tips and tricks
- To make cabbage leaves soft and supple. Pour boiling water over them or boil for a couple of minutes.
- As a filling, you can use not only minced meat, but also vegetables or mushrooms.
- The dish will turn out even more aromatic if you add a lot of fresh herbs to the filling.
- Serve Beijing cabbage stuffed with sour cream, mayonnaise or sauce.
- If you are using ground beef or chicken. Add the ground pork fat to it to make the cabbage rolls juicy.
