Peking cabbage stuffed cabbage with minced meat and rice - 8 step-by-step recipes

Classic stuffed cabbage rolls are known and loved by everyone. They are always associated with home and comfort. Cabbage rolls are a great option for lunch or dinner. But what if you experiment a little with the ingredients and use Peking cabbage instead of white cabbage? If you don't try, you won't know!

Peking cabbage stuffed cabbage with minced meat and rice in the oven

Peking cabbage cabbage rolls are in no way inferior in taste to traditional ones. And they cook much easier and faster, due to the fact that it is very easy to separate the cabbage leaves from each other. Cabbage rolls baked in the oven are tasty and juicy. Cook with pleasure and delight your family with a delicious dinner.

Cooking time - 40 minutes

Cooking time - 1 hour 20 minutes

Servings - 6

• 
  Start by preparing the cabbage leaves. Thoroughly rinse the head of cabbage, it often contains sand or some kind of dirt. Dry it with a paper towel. With a large knife, cut off the stump and a few more centimeters above it, where the hard part is. She will get in the way.
• 
  Disassemble the head of cabbage into leaves. Cut off the dense white base layer.
• 
  Peel and rinse the onion under running water. Dry it and cut into small strips. Wash and peel the carrots. Rub the fruit with a coarse grater. Fry the chopped vegetables in a greased skillet for about 5 minutes. The pan should be well preheated.
• 
  Remove the third part of the sautéing from the pan, transfer to a bowl and leave to the side for a while. Add the tomato sauce to the rest of the grilled vegetables. If it is too thick, dilute it with boiled water. salt and pepper, mix thoroughly. Simmer for a few minutes over low heat, then turn off the stove.
• 
  Place the minced meat in a bowl. You can use the one that you like best or a mixture of two different ones. The type of meat does not play a special role. The main thing is that it is fresh. Add the vegetables that you previously put in a bowl to the meat. Rinse the raw rice and transfer to the minced meat. Season with salt, if desired, you can add your favorite spices, for example, minced meat mixture. Stir well with a spoon or hands.
• 
  Arrange the Chinese cabbage leaves one at a time. Spoon the minced meat and place on the hard side of the sheet base. Roll into a roll, tucking the edges so that the minced meat does not protrude.
• 
  In a heat-resistant dish, place the rolled cabbage rolls tightly to each other with the seams down. Pour the cooked vegetable sauce over the blanks. Pour half a glass of cold water into the mold, evenly distributing it.
• 
  Cover the mold with foil. Preheat the oven to 180 degrees and cook the cabbage rolls for 40 minutes. Arrange the finished dish on plates and serve hot with sour cream and finely chopped herbs.

Bon Appetit!

Cabbage rolls with minced meat, rice and Chinese cabbage in a pan

When there is no time to mess around with the traditional recipe for stuffed cabbage for a long time, but for dinner you want this particular dish, Peking cabbage comes to the rescue.It is easy and simple to twist envelopes from it. Moreover, these leaves are very soft and juicy. And cooking in a pan will save time without affecting the taste in any way.

Cooking time - 1 hour

Cooking time - 1 hour 40 minutes

Servings - 8

Ingredients:

• Peking cabbage - 2 pcs.
• Minced meat - 500 gr.
• Rice - 90 gr.
• Bulb onions - 2 pcs.
• Carrots - 2 pcs.
• Tomatoes in their own juice - 500 ml.
• Bay leaf - 2 pcs.
• Sugar - 1 pinch
• Allspice peas - to taste
• Ground black pepper - to taste
• Salt to taste
• Paprika to taste
• Vegetable oil - for frying
• Greens - for decoration

Cooking process:

1. Wash and peel the carrots. Rub it with a coarse grater.
2. Rinse the head of Chinese cabbage under running water to remove any debris from the leaves. Cut off the hard end of the head of cabbage and disassemble the vegetable into leaves. Place them in a large saucepan and cover with boiling water. Leave it on for 5-10 minutes to make the leaves softer and more elastic.
3. Peel and rinse the bulbs. Cut them into small cubes. Put chopped onion in a preheated frying pan greased with vegetable oil. Add a pinch of sugar to caramelize the onion slightly. Saute until transparent, then add the grated carrots. Stir and cook for about 5-7 minutes more, until golden brown. Transfer the third part of the fried vegetables to a plate and set aside.
4. Grind the tomatoes in your own juice in a blender. If not, replace them with fresh, peeled tomatoes or tomato paste. Send to a frying pan with vegetables, season with black pepper, paprika and salt. Stir and cook over low heat with the lid closed for 8-10 minutes.
5. Cook the rice until half cooked before cooking. Rinse it to remove excess starch. Transfer the cereals and fried onions and carrots to a bowl of minced meat. Season with salt and black pepper. Mix thoroughly with your hands or with a spoon.
6. Arrange the cabbage leaves on the table. Place a small amount of minced meat on the base of each leaf and form envelopes.
7. Grease a pan of a suitable size with vegetable oil. If desired, you can add a little softened butter. put the semi-finished products tightly to each other in the dishes.
8. Spread the prepared tomato-carrot sauce evenly on a layer of cabbage rolls. Put a few bay leaves, allspice peas on top. Pour some water into the pan so that the stuffed cabbage does not burn and dry out. Cover the skillet with a lid and place over medium heat. Bring to a boil, then reduce heat and simmer for about 45-50 minutes. Near the end of cooking, add salt if necessary.
9. Garnish ready-made cabbage cabbage rolls with chopped herbs and serve hot with sour cream and a slice of fresh bread.

Bon Appetit!

Homemade cabbage cabbage rolls stewed in a saucepan

Many housewives are reluctant to deviate from traditional recipes. However, not only is there nothing wrong with the experiments, on the contrary, the results of some of them are even better than the originals. Try to cook the usual stuffed cabbage, but with Chinese cabbage. This dish can become your favorite.

Cooking time - 40 minutes

Cooking time - 1 hour 20 minutes

Servings - 6

Ingredients:

• Minced meat - 350-400 gr.
• Peking cabbage - 1 pc.
• Rice - 70 gr.
• Carrots - 2 pcs.
• Bulb onions - 2 pcs.
• Butter - 1 tablespoon
• Tomato paste - 2 tablespoons
• Salt to taste
• Ground black pepper - to taste
• Allspice peas - 3-4 pcs.
• Bay leaf - 1 pc.
• Vegetable oil - for frying
• Water - as needed

Cooking process:

1. Cook the rice in advance as it takes a long time. Rinse the cereals with cold water, you can several times to remove excess starch, otherwise you will get a viscous porridge, but this is not necessary. Transfer the rice to a saucepan and cover with water. The proportions should be as follows: one serving of rice for two servings of water. Season with salt and bring to a boil.Reduce heat to low, cover saucepan and simmer until water is completely evaporated.
2. Prepare the Chinese cabbage at this time. Rinse the leaves thoroughly and place the head of cabbage on a cutting board. Cut a few centimeters from the hard base of the cabbage. After that, it will not be difficult to disassemble into individual leaves. Discard the sluggish leaves. Put cold water in a saucepan and bring to a boil. Dip the leaves in boiling water and keep them there for 2-3 minutes. Then immediately transfer them to cold water. This process will make the Chinese cabbage more elastic and softer, it will not tear when the cabbage rolls are rolled. Dry the leaves with a paper towel.
3. Peel and wash the onions and carrots. Chop the onion into half rings, and then finely. Grate the carrots on a coarse grater. Grease a skillet with vegetable oil and heat well. Fry the chopped vegetables for 7-8 minutes until the carrots are golden brown and the onions are translucent. Remove the frying from the heat and divide in two: one for the minced meat and one for the sauce.
4. Place the minced meat and pre-cooked rice in a deep bowl. Transfer half of the sautéed vegetables there. Keep vegetables and rice cold. Season with salt and pepper, mix all the filling ingredients thoroughly.
5. Spread cabbage leaves on the table surface and spread the filling on them. Please note that Peking cabbage leaves are smaller than white cabbage. Therefore, less filling will be needed. Wrap the minced meat in a cabbage envelope, thus form all the semi-finished products.
6. Place the second half of the fried onions and carrots in the bottom of a large saucepan. Add tomato paste, allspice and bay leaf. Season with salt and pepper to taste. Lay out stuffed cabbage rolls tightly to each other. Fill them with water so that it almost completely covers the products. Put the saucepan over the fire and bring the liquid to a boil. Reduce heat and cover the cookware with a lid. Simmer on a slow simmer for 20-30 minutes.
7. Arrange the finished cabbage rolls in portions on plates. Serve hot, sprinkled with tomato sauce and sour cream.

Bon Appetit!

How to cook delicious homemade stuffed cabbage rolls in a slow cooker?

If you want to cook delicious cabbage rolls with a minimum of time and effort. Use a slow cooker and replace white cabbage with Peking cabbage! In a slow cooker, cabbage rolls will not burn or dry out, and the gravy will not evaporate and remain rich and very tasty. Be sure to try it!

Cooking time - 45 minutes

Cooking time - 1 hour 10 minutes

Servings - 5

Ingredients:

• Peking cabbage - 1 pc.
• Minced meat - 450 gr.
• Onions - 1 pc.
• Rice - 100 gr.
• Sour cream - 3 tablespoons
• Tomato paste - 2 tablespoons
• Salt to taste
• Ground black pepper - to taste
• Water - 450 ml.

Cooking process:

1. Rinse the rice several times with cold water to remove excess starch. Transfer it to a bowl and pour boiling water over it. Leave it on for about 7 minutes. After that, the cereal will soften and cook faster.
2. Rinse the head of Chinese cabbage thoroughly under running water. Dry with a paper towel. Cut off the stump and a few more centimeters of the hard layer above it. Throw away the withered and stale leaves. Disassemble the cabbage into leaves. For those with a hard and thick white edge, cut off a small layer of it. This will eliminate cracking of the sheet during the formation of cabbage rolls and facilitate the process. Place the cabbage in a bowl and cover with boiling water. However, even if this is not done, the leaves will not break due to the characteristics of the variety.
3. Peel and rinse the onion. Cut it into small cubes.
4. Send chopped onions to a bowl of minced meat. Drain the liquid from the rice and transfer the cereal to the minced meat. Season with salt and add ground pepper. Add just a little water to make the filling juicier. Mix well.
5. Arrange the cabbage leaves. Put a tablespoon of minced meat closer to the white edge. Fold the sides of the sheet towards the center and roll the roll. Form the rest of the blanks in this way.Fold them with the seam down to prevent them from unrolling.
6. Transfer the blanks to the multicooker bowl in one layer. If there are small leaves and minced meat residues, place them at random on top of a layer of cabbage rolls. Form small balls of minced meat.
7. Make a gravy by mixing 400 ml water, tomato paste and sour cream. Season with salt and stir until the salt dissolves.
8. Pour the liquid over the cabbage rolls. Close the lid of the multicooker and select the "Extinguish" mode. Set a timer for 45 minutes. Serve the prepared cabbage rolls hot with the resulting sauce and sour cream.

Bon Appetit!

Lazy cabbage rolls with minced meat and rice

Lazy recipes usually involve quick and easy preparation. In the case of cabbage rolls, this also works, although the process will still take time. With the use of Chinese cabbage, the process will go even faster, in addition, this type makes cabbage rolls more juicy, tender and soft.

Cooking time - 40 minutes

Cooking time - 1 hour 20 minutes

Servings - 7

Ingredients:

• Minced meat - 500 gr.
• White rice - 1 tbsp.
• Peking cabbage - 1 pc.
• Tomato sauce - 150 ml.
• Onions - 1-2 pcs.
• Garlic - 2 cloves
• Sour cream - 150 ml.
• Egg - 1 pc.
• Water - 100 ml.
• Greens to taste
• Ground black pepper - to taste
• Salt to taste

Cooking process:

1. Rinse the head of Chinese cabbage thoroughly under running water to wash away any sand and debris. Cut off the stump and the hard part. Cut the cabbage into a salad, but not very coarsely. Place in a large bowl.
2. Boil the rice in advance, after washing it in cold water to remove the starch. Add a glass of cooked rice to the cabbage. Transfer the minced meat there. You can take any minced meat you like: pork, beef, poultry or mix. If using poultry, add a little lard to it to make it juicier.
3. Add a raw egg to the mixture. Peel and rinse the onion. Cut it into small cubes. Place with minced meat with cabbage. Season with salt and pepper and mix thoroughly with your hands or with a spoon.
4. Moisten your hands with cool water and form the mixture into round or oval uniforms of the same size. It is much easier to form cabbage rolls with wet hands, since the minced meat does not stick. Place them in a high-sided skillet.
5. For the sauce, combine sour cream and tomato paste. Peel the garlic and chop it with a garlic press. Season with salt and pepper, dilute with water. Pour the mixture over the lazy cabbage rolls.
6. Place the skillet with cabbage rolls on the stove and bring the sauce to a boil. Reduce heat and simmer on low simmer until tender, about 40 minutes. Sprinkle chopped herbs a few minutes before cooking. Serve hot stuffed cabbage rolls with sour cream and dark bread.

Bon Appetit!

Juicy cabbage rolls with minced meat and rice and cheese

If you are bored with the classic recipe for stuffed cabbage, and you have already tried all the cooking methods, add an unusual ingredient. For example, cheese. Melted in a warm, soft minced meat, it will give a delicate taste and subtle milky aroma. This dish will appeal to both adults and little ones.

Cooking time - 1 hour

Cooking time - 1 hour 30 minutes

Servings - 6-7

Ingredients:

• Minced meat - 300 gr.
• Peking cabbage - 1 pc.
• Cheese - 80 gr.
• Rice - 3 tablespoons
• Onions - 2 pcs.
• Carrots - 1 pc.
• Bulgarian pepper - 100 gr.
• Tomato paste - 1 tablespoon
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil - 5 tablespoons
• Greens to taste

Cooking process:

1. Rinse and dry the cabbage thoroughly. Remove the stump and limp leaves. Carefully so as not to tear, remove 14-15 of the largest sheets. In a large saucepan, bring water to a boil and dip the cabbage for a few minutes. Then very carefully remove it with a slotted spoon and leave to cool. This process will make the leaves soft and supple.
2. Prepare the minced meat. You can use one, or you can mix the ones that you have. If the meat has been frozen, defrost it by leaving it to rest at room temperature.Better not to use hot water or microwave. Add the pre-cooked rice to a bowl of minced meat. The groats should be sticky so that the cabbage rolls hold their shape better. Peel and wash the onion, chop it. Transfer one onion to the minced meat. Season with salt and pepper, add the spices you like best. Mix thoroughly with a spoon or hands. Leave it to sit for a couple of minutes.
3. While the minced meat is nourished, prepare the dressing. Heat a greased skillet well. Send the second chopped onion there. Fry over medium heat until light golden but not brown.
4. Grate peeled and washed carrots on a coarse grater or cut into thin strips. Add to the sautéed onions and cook for another 2-3 minutes with the lid open.
5. Add fresh or frozen bell peppers, cut into small pieces, to the roast. If you don't have it, or don't like this vegetable, you don't need to add it. It gives its own special taste and aroma. Cook for about 3 minutes to let the vegetable juice.
6. Then add some tomato paste. It can be replaced with fresh tomato, peeled and cut into small pieces. Keep on fire for another 2-3 minutes, then pour 2 cups of boiled water. Season with salt, pepper and simmer for 7-8 minutes over low heat and covered.
7. Cut the hard cheese into small cubes. Stir the minced meat again and start shaping the cabbage rolls. Take some meat filling, put a block of cheese on it and mold an oval blank so that the dairy product is inside and completely covered with meat. Place the filling on the green edge of the sheet and roll it up with an envelope.
8. Fold all the prepared semi-finished products in a deep saucepan with the seams down. Put prepared sauce on top and fill with liquid. Add more water if necessary. Place the pot on the stove. Bring the contents to a boil and, reducing heat, simmer for 40 minutes under a closed lid. After this time, turn off the heat, add chopped herbs to the pan and cover with a lid. Let stand for another 10 minutes. Serve hot with sour cream.

Bon Appetit!

Step-by-step recipe for cabbage cabbage rolls in tomato sauce

Cabbage rolls are a traditional Bulgarian dish that has become familiar to all residents of the post-Soviet space. A slightly modified recipe has become no less popular, because Peking cabbage is distinguished by the softness and juiciness of the leaves. A great option for the whole family.

Cooking time - 50 minutes

Cooking time - 1 hour 25 minutes

Servings - 8

Ingredients:

• Peking cabbage - 1 kg.
• Minced meat - 500 gr.
• Rice - 90 gr.
• Tomato paste - 80 gr.
• Onions - 2 pcs.
• Garlic - 2 cloves
• Carrots - 2 pcs.
• Bay leaf - 3 pcs.
• Water - 300 ml.
• Salt to taste
• Ground black pepper - to taste
• Spices - optional
• Vegetable oil - for frying

Cooking process:

1. Peel and wash the onions and carrots. Chop the onion finely, grate the root vegetable on a coarse grater. Send vegetables to a greased skillet. Saute vegetables over medium heat until golden brown, stirring occasionally with a wooden spatula. Set aside a third of the vegetables in a separate bowl and set aside for a while.
2. Dissolve tomato paste with boiled water. The pasta can be replaced with tomato, peeled with boiling water and chopped in a blender. Pour the liquid into a sautéed skillet. Peel the garlic and pass it through a crusher. If there is no such device, chop the cloves with a knife as small as possible. Add to skillet. Salt and pepper the future sauce and add spices to taste. Paprika or Provencal herbs work well. Stir and simmer over low heat for about 8-10 minutes.
3. Boil the rice until half cooked. The process will take no more than 10 minutes. Discard the cereal in a colander or sieve and rinse with cold water to remove excess starch.
4. Transfer the sautéed onions and carrots left earlier to the minced meat bowl. Send rice there. Add salt and pepper and mix the filling well.
5. Wash the Chinese cabbage and cut off 2 to 3 cm of the hard layer from the bottom of the cabbage. Disassemble into leaves. Leave 14-15 of the largest for cabbage rolls. Use the rest at your own discretion.
6. Carefully cut off the white seal layer with a knife. Place the leaves in a plastic bag and microwave for 1.5-2 minutes to soften.
7. Spread the leaves and on each, closer to the green edge, place a little minced meat. Form rolls by folding the sides of the sheet in the middle so that the filling does not fall out.
8. Put the stuffed cabbage in a deep bowl: a frying pan with high walls, a saucepan or cauldron. Place the cooked fried tomato sauce on top of the semi-finished product layer. With a spoon, spread it evenly over the entire surface of the cabbage rolls. Pour into a bowl about a glass of water, put bay leaves between the blanks. Cover and cook for 45-50 minutes. Almost at the very end of cooking, try the salt sauce, add if necessary.
9. Serve ready-made stuffed cabbage rolls in a flat plate, pouring over the sauce in which they were cooked and sour cream. Decorate with herbs if desired.

Bon Appetit!

Delicate and tasty stuffed cabbage rolls with minced meat and rice in sour cream sauce

Everyone knows that the best sauce for stuffed cabbage is sour cream. And if not only serve them with this dairy product, but also bake them with it? The result is an incredibly tasty and tender dish. In addition, it is less fatty than the classic cooking option. Use this recipe for a delicious dinner for the whole family!

Cooking time - 50 minutes

Cooking time - 1 hour 25 minutes

Servings - 8

Ingredients:

• Minced meat - 550 gr.
• Rice - 110 gr.
• Egg - 1 pc.
• Onions - 350 gr.
• Peking cabbage - 1 pc.
• Salt to taste
• Ground black pepper - to taste
• Cheese - 180 gr.
• Tomato - 1 pc.
• Greens - 30 gr.
• Sour cream - 120 gr.

Cooking process:

1. Rinse the cabbage head under running water. Disassemble it by cutting off the hard white part from the bottom. Pick the largest pieces of paper. Transfer them to a deep bowl and cover with boiling water. Leave it on for 10 minutes to soften the leaves.
2. Peel and rinse the onion. Chop finely and transfer to a bowl of minced meat. You can use the meat to your taste. Pour the washed raw rice into the same bowl. Break the egg into the future filling. Season with salt, pepper and mix all ingredients thoroughly.
3. Cool the cabbage leaves and pat them dry with a paper towel to remove excess moisture. Lay them out one at a time. Put the filling closer to the white edge of the sheet. Fold the sides of the sheet towards the center and form envelopes. Repeat this with all the blanks.
4. Place the processed foods in a baking dish. Fold them tightly together. Wash and finely chop your favorite greens. You can use dill, parsley, or green onions. Sprinkle it on raw cabbage rolls. Dilute sour cream with water, salt a little. Pour the sauce over the sauce evenly. Cover the dish with foil. Preheat the oven to 180 degrees and bake the cabbage rolls for about 50 minutes.
5. Wash the tomato and cut it into slices. Grate the cheese on a medium grater. After 50 minutes, remove the dish from the oven, place a tomato slice on each cabbage roll and sprinkle with cheese. Return to oven and bake for another 15 minutes. Serve immediately.

Bon Appetit!