Stuffed cabbage rolls are one of the most popular dishes in our country and former Soviet republics. The most common option is minced meat with onions and rice, wrapped in boiled cabbage leaves, stewed in water or sauce. There are also lazy cabbage rolls, when cabbage is chopped along with the filling, cutlets are formed and stewed in sauce. But in other countries, a combination of familiar ingredients is served in an unusual form. I would like to recommend you cabbage rolls prepared according to a Chinese recipe.
What you need
To prepare Chinese cabbage rolls you will need the following ingredients:
- minced beef – 600 gr.;
- onions – 400 gr. (4 medium heads);
- carrots – 250 gr. (2 medium pieces);
- boiled rice – 150 gr.;
- bell pepper – 250 gr. (2 pcs.);
- white cabbage - 1 fork;
- green parsley;
- vegetable oil – 90 ml;
- tomato paste – 2.5 tbsp. l.;
- garlic – 2-3 cloves;
- water;
- vinegar 9% – 2 tbsp. l.;
- sugar – 1.5 tbsp. l.;
- salt, spices to taste.
You will also need foil, a saucepan, a frying pan and a dish for cooking in the oven.
The process of preparing cabbage rolls in Chinese
Add finely chopped onions to the minced meat, approximately 150-200 g.Boil white rice until half cooked, about 10-12 minutes.
Finely chop the parsley, add salt and spices to the minced meat. Mix everything thoroughly.
Cut out the core from a head of cabbage. Pour water into a saucepan, boil, add 2 tbsp. l. vinegar. We send a head of cabbage and let it boil under a closed lid until the leaves begin to calmly separate from each other. Let's disassemble the forks.
Remove the hard core from each leaf, thus dividing the cabbage leaf into two parts. From the minced meat we form a long “sausage” with a diameter of 2-2.5 cm and place it lengthwise on a cabbage leaf.
Wrap the filling in a cabbage leaf and twist it into a spiral. We make several of these “snails”.
Heat 50 ml in a frying pan. vegetable oil, add the remaining onion, chopped into half rings and grated carrots. Fry for a couple of minutes, add the chopped pepper. Salt, pepper, add your favorite seasonings, mix and fry for a couple more minutes.
At the end, mix with 1 tsp. tomato paste, add 100 ml. water, finely chopped garlic and simmer until a characteristic garlic smell appears.
Spread the vegetable mixture in an even layer on the bottom of a shallow oven dish. Place the finished snails tightly on top.
Warm up 40 ml. vegetable oil, add 2 tbsp. l tomato paste, fry. Pour in 250-300 ml. water, mix until smooth. Add sugar, salt and pepper. Fill our dish, cover with foil, secure the edges tightly.
Place in an oven preheated to 180 degrees for 25 minutes. Remove the foil and cook the dish uncovered in the oven for another 20 minutes.
Place the cabbage roll on a plate and place a spoonful of vegetables from the bottom of the pan on top in the middle.An amazingly tasty, very beautiful and outwardly unusual dish is ready. Sprinkle with your favorite herbs and serve with sour cream or on its own.
Believe me, you have never tasted better cabbage rolls!
