Delicious cabbage rolls in a slow cooker: a step-by-step recipe with a photo
Cabbage rolls are a traditional dish, which is a roll of cabbage leaves stuffed inside. Modern technologies allow you to cook stuffed cabbage rolls in a multicooker, a step-by-step recipe with a photo of which will be described below. In taste, the dish compares favorably with the traditional one. Cabbage rolls are juicier, more aromatic, and have a richer taste. Various products are used for the filling: meat, cereals, mushrooms, vegetables and others. Next, let's look at how easy it is to cook stuffed cabbage rolls in a slow cooker.
Cabbage rolls in a slow cooker: a step-by-step recipe with a photo
Ingredients:
- 1 small forks of cabbage;
- 0.7 kg of homemade minced meat;
- 100 g of polished rice;
- 100 g onions;
- 0.25 kg sour cream;
- 150 g carrots;
- 20 g tomato paste;
- 50 ml of vegetable oil;
- 500 ml of pure water;
- 10 g fine salt;
- 5 g black pepper.
Cooking method
To make stuffed cabbage rolls in a slow cooker in tomato-sour cream sauce, take a large saucepan. It should fit a whole head of cabbage. Fill the container halfway with water and heat it to 100 degrees. After that, carefully lower the head of cabbage, peeled from the top leaves, bring to a boil. With low heat, boil the cabbage until soft.
You can't overcook cabbage, otherwise it will be difficult to form cabbage rolls.
Meanwhile, we clean the carrots and onions. Cut the onions into small cubes, and finely chop the carrots. We take out the finished cabbage, let it drain, divide into separate leaves. To prevent the products from falling apart, we cut off the coarse parts of the leaves with a sharp knife.
In the multicooker bowl, heat up the vegetable oil by setting the "Fry" program. Put the prepared onion in a bowl, fry a little until soft. Then add the carrots, mix, fry until lightly browned with the lid open.
We wash the rice thoroughly, cook until half cooked in salted water. We drain the contents of the pan into a colander so that the excess liquid goes away and the rice cools down a little.
When choosing rice for stuffed cabbage, it is better to give preference to round varieties that have high stickiness.
Put the minced meat in a bowl, add the cooled rice and half of the vegetable fry. Knead the mass thoroughly, seasoning with spices to taste.
Now it remains to wind the cabbage rolls. We spread the cabbage leaf on the work surface. Put 1-2 tablespoons of the filling on the edge closest to us, roll up the roll. To fix the shape, carefully tuck both edges of the roll with your fingers inward. Thus, we form all cabbage rolls.
Put stuffed cabbage rolls in one layer in a bowl with the remnants of vegetable frying. Without changing the program, we brown them. After 7-8 minutes, turn over, fry on the other side. Put the browned cabbage rolls on a plate, fry the rest.
We put the blanks in the multicooker bowl. For pouring, mix sour cream with tomato paste, add spices and add water. Pour the contents of the bowl with the resulting sauce. We select the "Soup" cooking mode for 40 minutes. We close the lid, wait for the sound signal.
We serve stuffed cabbage rolls, cooked in a slow cooker, a step-by-step recipe with the photo that we looked at, with fresh herbs and vegetables.
Chicken cabbage rolls in a Redmond slow cooker from Beijing cabbage
Ordinary cabbage can be replaced with Peking cabbage. This cabbage variety is much softer and easier to form cabbage rolls from. These cabbage rolls are cooked in slow cooker Redmond... It is perfect for preparing any kind of dish, thanks to the presence of a variety of programs and the “Multi-Cook” mode.
Ingredients:
- 1 Chinese cabbage;
- 0.5 kg of chicken breast;
- 2 carrots;
- 80 g of rice;
- 2 tbsp. l. low-fat mayonnaise;
- tomato - 2 spoons;
- 2 onion heads;
- 1 tbsp. l. ketchup;
- 30 ml of vegetable oil;
- some salt and pepper.
Cooking method
Before proceeding with the step-by-step recipe with a photo, we prepare the filling for stuffed cabbage in a multicooker. To do this, boil rice until half cooked in salted water, put it in a colander. The groats must cool completely before mixing with the minced meat.
Remove the husk from the onion, finely chop one head. Rinse the chicken fillet, dry it, clean it from hymen, fat and cartilage. We cut into cubes and cook homemade minced meat using a meat grinder or kitchen processor. Mix until smooth the minced chicken, cooled rice, onion and spices.
Cut the second onion head into cubes. We wash the tomatoes, slightly cut the skin with a knife. To remove the skin from the fruits, we put them in boiling water and immediately send them into water with a contrasting temperature. After that, the peel is easily removed. Cut out the stalk and chop the pulp into cubes. My carrots, peel, three on a fine grater. We put vegetables in the multicooker bowl, choose the “Baking” program, fry the vegetables until a pleasant golden color, adding a little vegetable oil.
We supplement the finished vegetables with ketchup, mayonnaise, spices, add a little clean water. Boil the sauce a little by switching the device to the "Simmering" mode.
In the meantime, we disassemble the washed and dried Chinese cabbage into leaves. Cut or break the seals at the base of the sheet with a kitchen hammer. Blanch the leaves in boiling water for a couple of seconds to soften them a little. We form cabbage rolls in the form of envelopes. Put a spoonful of filling on the base of the sheet, make a couple of turns, then wrap the sides inward and wrap the cabbage roll. Put the finished products in the sauce.
To make the dish juicy, add hot water to the bowl. The liquid level should slightly cover the contents.
We close the apparatus with a lid, select the "Extinguishing" mode, set the time to 60 minutes. Ready-made cabbage rolls in a slow cooker, the step-by-step recipe for which was described above, is best served after a quarter of an hour. Then they will absorb the sauce and will be much tastier. Enjoy your meal!