Delicious stuffed cabbage rolls with sauce in the oven - surprise guests
This dish can be served on a festive table for dear guests, and just for a daily family dinner. Today you and I will cook cabbage rolls with sauce, and not cook in a cauldron, but bake in the oven.
Cabbage preparation tricks
Perhaps this is the least favorite part of the job for many housewives. It is quite difficult to separate the leaves from the head of cabbage, moreover, they must remain intact. But we will share with you one little trick, how easy it is to disassemble surebets. So, in the evening we remove the top leaves from the cabbage and rinse well under the tap. We cut out the middle, taking out a part in the form of a cone. Now we send the forks to the freezer for the whole night.
If the head is large, leave it in the freezer for 24 hours.
The next day we take out our frozen cabbage head and proceed to parsing it, having previously allowed it to thaw. To speed up the process, put the cabbage in a deep bowl and pour boiling water over it. When the fork thaws, we just have to disassemble it, without any effort. After freezing, the leaves become elastic, but remain firm and do not tear. Too large leaves are cut along the vein into two parts.
You can freeze both early and late cabbage.
Cooking minced meat
For minced meat, it is better to use long grain rice. Unlike round, it will not turn into a mess, but will remain free-flowing. We wash the cereals and send them to the stove in a saucepan of water. Cook until half cooked and let cool. No need to rinse.
In the meantime, let's take care of vegetables: finely chop bow... You can also grate, but chopped onions are more juicy. Add it to the minced meat bowl. Any meat is suitable, in our case it is non-lean beef and chicken.
Combine minced meat with onions and cooled rice, salt and pepper. For flavor, add a mixture of Caucasian herbs - you can buy in the supermarket in the spice section. Mix well and put in the refrigerator for 30 minutes.
Cabbage rolls with sauce: "modeling" and preparation of the filling
We proceed to the final part of the preparation:
- Grease a deep baking sheet with butter.
- We sculpt cabbage rolls: on a sheet, closer to the top, lay out the minced meat. We roll it up once. We fold the edges, closing, and continue to fold further, until the beginning of the sheet. Cut off the very tip, where the thick vein is. Stuff the large leaves cut along the length in a slightly different way. We start from the center and roll up parallel to the vein.
- We put stuffed cabbage rolls on a baking sheet.
- We send to the preheated oven until browning - about 20 minutes.
- While the cabbage rolls are browning, prepare the sauce. Three carrots, chop bell peppers and onions and fry everything in sunflower oil. At the end, add 4 tbsp. l. tomato paste and Caucasian herbs. Fry well, pour water and simmer for 5 minutes.
- We take out a baking sheet, fill the cabbage rolls with sauce. Add water to the mold to completely cover.
- Cover the baking sheet tightly with foil, but make punctures in it for steam to escape.
- We put in the oven for an hour.
You can serve stuffed cabbage rolls with sauce by pouring sour cream on top and sprinkling with chopped dill and basil.