Advice 1: How to cook stuffing for cabbage rolls

Stuffed cabbage is a delicious dish that you can cook almost all year round. Even better for them to use Mature autumn cabbage. The meat for the stuffed cabbage shall be the average of fat, so usually for minced meat is better to take or not fatty pork or a mixture of beef and pork. The stuffing on the cabbage rolls add rice, so this dish is not only delicious but also very filling.
How to cook stuffing for cabbage rolls
You will need
    • Pork or beef 0.5 kg,
    • Rice – 100 g
    • Onion – 1 piece,
    • Carrots medium size – 1 piece,
    • Dill fresh,
    • Salt
    • ground black pepper,
    • Vegetable oil.
Pour the rice in a small pot, rinse it under cold water. When the water will be light, drain it, leaving the pot a certain amount of water 5 inches above level of rice. Put the saucepan on the fire, when the water boils, reduce the heat and cook the rice on low heat for about 15 minutes. Then turn off the pot and drain the water. The rice should be slightly damp.
Grind in a meat grinder stuffing, put it in rice. Finely chop dill, add it to the stuffing.
Onions finely chop, carrots to RUB on a large grater. Heat a pan, saute the onions until Golden brown, then put in the pan the carrots and fry them lightly together with the onion. Pour two-thirds of the contents of the frying pan into the meat and rice, add salt, pepper, and stir. Your stuffing for stuffed cabbage is ready. The remaining fried onions and carrots then add to a pot in which to cook the cabbage rolls.
Useful advice
This stuffing can be used for the filling of stuffed peppers, tomatoes or dolma.

Advice 2 : How to make stuffing for stuffed cabbage correctly

Despite the wide selection of shopping products, make cabbage rolls with their hands and enjoy home delicious lunch. The stuffing can be cooked with meat, mushrooms or vegetables. Depending on this, the cabbage will turn vegetarian or for meat eaters. Customize your serving dishes with various sauces made from sour cream, tomatoes, bell peppers, hot peppers.
How to make stuffing for stuffed cabbage correctly
You will need
    • Minced meat (the first option):
    • the flesh of beef – 400 g;
    • rice – 100 g;
    • onion – 4 heads;
    • salt and black pepper;
    • lemon juice – 1 tsp
    • Minced meat (the second option):
    • minced beef – 500 g;
    • yolk – 1 piece;
    • cream 23% - ½ glass;
    • onion – 1 piece;
    • cumin – 1/3 tsp;
    • salt to taste.
Minced meat (the first option).Rinse the beef in cold water. Detach the meat from the tough sinews, films, grease. Chop small pieces and scroll through a meat grinder.
Peel the onion from the husk. Two onions the second time skip the meat through a meat grinder. And two onions, fry in oil in a pan until clear and put in the prepared mince.
Pour the rice in a sieve and sort through it. Remove foreign matter. Rinse the rice with warm water from the tap, and then wash over with hot water from the kettle.
Place the saucepan on the fire. Pour it in the boiling water from the kettle. Water should be six times greater in volume than rice. When the water boils, add salt and put the rice. Cook it until tender and drain in a colander, to stack.
Mix the minced meat with boiled rice. Season with salt and add some pepper as you like. If you are preparing stuffed cabbage from fresh cabbage, add to stuffing a little lemon juice. When cooking sauerkraut additional acidification is not required.
Minced meat (the second option).Prepare homemade meat first recipe. When buying beef, try to immediately allocate your purchase, what kind of meat and what you will need. The stuffing can be prepared in advance and stored for several weeks in the freezer.
Peel and chop the onion. Put it in the stuffing. Add the cream and egg yolk. Stir, season with salt and sprinkle with cumin. Fluff stuffing with a fork.
Wrap any of the cooked mince in boiled cabbage leaves. Fry the envelopes or rolls in the pan on both sides. Place in a deep saucepan. Pour the diluted tomato paste with sour cream and place in a hot oven. Bake at a temperature of two hundred degrees for about half an hour.
Useful advice
Disassemble the meat grinder right after cooking meat. Put all items in a large bowl, add a tablespoon of baking soda and pour hot water. Rinse thoroughly, then rinse in warm water. Wipe dry with a soft towel and leave to dry. Assemble a meat grinder.
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