In many countries of the world, the favorite dish - cabbage rolls - is prepared in many countries, despite the similar technology, there are many recipes, and the taste of the prepared hot one depends on the type of cabbage used, the type of filling, and the composition of the gravy.
Chicken cabbage rolls turn out to be unusually tasty, and we will prepare them today.
Chicken cabbage rolls - general principles
Cooking stuffed cabbage is a troublesome business, but it is quite simple, including the main four stages: it is the preparation of minced meat, cabbage leaves, the formation of a semi-finished product and directly cooking, stewing or baking.
Use any part of the chicken, it is important to separate the fillet from the bones and skin. The pulp is twisted in a meat grinder with onions. Rice, minced garlic, spices, salt are added to the minced meat to taste. Rice is pre-boiled in slightly salted water until half cooked. Instead of rice cereals, it is permissible to use any other. Since chicken is not fatty meat, you can add a little butter to the mince for juiciness.
For cabbage rolls, choose a large head of cabbage of early or late varieties, and Beijing cabbage is also suitable. The upper leaves are removed, the stump is cut out. Spread the head in a large pot with boiling salted water and cook for 3-7 minutes, depending on the variety, on moderate heat - it is important that the cabbage leaves soften, but not digest. After the head of cabbage is divided into leaves, large hard parts are cut out of each leaf.
The prepared cabbage leaf is placed on the table, 2-3 tablespoons are placed on the edge. fillings and, bending the edges, twist the sheet with a roll. During heat treatment, cabbage rolls are laid with a seam down, so the products will not fall apart, they will retain their shape.
Prepared chicken cabbage rolls are stewed or baked. In ordinary water, they are fresh, so they use all kinds of sauces. Most often this is a vegetable sauce with tomato paste, however, as the basis for the sauce, you can take sour cream, cream, meat broth, spices and spices, herbs.
1. Chicken cabbage stuffed with Beijing cabbage
Ingredients:
• head of Beijing cabbage;
• 3 chicken legs;
• long-grain rice - half a cup;
• a couple of onion heads;
• 2 carrots;
• 250 ml sour cream;
• 30 g of tomato;
• a little oil for frying;
• allspice, salt - a pinch;
• fresh parsley - 3 branches.
Cooking method:
1. Cut the legs: separate the meat, chop the fillet in a meat grinder.
2. Rinse the cabbage, remove the damaged upper leaves, cut off the coarsest parts of the leaves with a knife, cook for 3-5 minutes.
3. Put the cooked leaves on a plate, pour the broth into a separate bowl.
4. Fry chopped onions with carrots in oil until golden brown.
5. Vegetable sauteer divided into two parts.
6. Rinse the cereals and boil in a small container until soft.
7. Put boiled rice in one chopped chicken meat, one part of the fry, add salt, pepper and mix thoroughly.
8. To lay out one leaf of cabbage on a wooden board, put a small amount of meat filling on one edge of the sheet, wrap the sides of the sheet, carefully roll the sheet with a roll.
9. Similarly, form other leaves of cabbage.
10. Prepare the sauce: in a small container, mix sour cream with tomato, pour everything with the broth from cooking cabbage leaves, add salt. Stir everything until smooth.
11. Put part of the remaining vegetable sauté on the bottom of the cast-iron pan, formed cabbage rolls on it, vegetables on top again, pour everything with the prepared sauce, close the lid and simmer after boiling the sauce for 30 minutes over moderate heat.
12. Put prepared cabbage rolls on plates, pour with sauce, garnish with parsley.
2. Chicken cabbage cabbage
Ingredients:
For stuffed cabbage:
• a small head of white cabbage;
• minced chicken - a little more than half a kilogram;
• 1 carrot;
• 1 onion;
• a little oil for frying;
• 7 tbsp. tablespoons of rice;
• allspice, salt - 20 g each
To fill:
• homemade tomato paste - 7 tbsp. spoons;
• 1 carrot;
• onion - 1 pc.;
• a little oil for frying;
• Lavrushka - 2 leaves;
• 2 peas of allspice;
• a small handful of sugar;
• half a teaspoon of salt;
• sour cream for watering cabbage rolls - 30 g;
• half a bunch of parsley.
Cooking method:
1. Divide the cabbage into leaves, cut out rough thickenings, boil for several minutes.
2. Grate the carrots, chop the onion with crumbs, fry the vegetables in oil.
3. Boil the cereals until half cooked.
4. Mix the minced meat with fried vegetables, boiled rice, salt, pepper, mix well.
5. Put cooked cabbage leaves on a flat plate, cool.
6. On each leaf put 1 tablespoon of the filling, form cabbage rolls.
7. Prepare the sauce: grind carrots, chop the onion with small crumbs, fry in oil, add home-made tomato, add a little salt, sugar, parsley, peppercorns, mix and boil.
8. At the bottom of a deep iron, put extra cabbage leaves, on which cabbage rolls are formed in layers. Pour each layer with sauce, simmer with a closed lid a little more than half an hour.
9. When serving, put cabbage rolls on plates, pour sour cream, top with parsley leaves.
3. Lazy chicken cabbage rolls with oats
Ingredients:
• 5 chicken legs;
• 2 carrots;
• onion head;
• 6 cabbage leaves;
• half a glass of hercules;
• 1 egg;
• dill - 1 bunch;
• 20 g sour cream;
• tomato puree - 20 g;
• pepper, salt - 20 g each
Cooking method:
1. Rinse the legs, separate the meat from the bones. Grind the pulp in a meat grinder along with prepared cabbage leaves, carrots and onions.
2. Mix all the crushed ingredients, add the oatmeal, add the egg, half a bunch of chopped dill, add salt, pepper, and mix everything thoroughly.
3. Form small cutlets, put on a hot pan and fry until a crust appears.
4. In a separate bowl, mix sour cream with tomato, pour in a little water, stir well.
5. Pour the cooked sauce into the pan to the cabbage rolls, close the lid and simmer a little less than half an hour.
6. Serve on portioned plates, pouring sauce and sprinkling with dill.
4. Oven baked chicken stuffed cabbage
Ingredients:
• a small head of young cabbage;
• chicken broth - 2 glasses;
• mayonnaise - 30 g;
• a slice of Dutch cheese;
• parsley, dill - half a bouquet.
Filling:
• half a kilogram of minced chicken;
• couscous - 100 g;
• 1 carrot;
• onion head;
• dill, parsley - half a bunch;
• Bulgarian pepper pod;
• salt, allspice, chicken spice - 30 g each;
• a piece of butter.
Cooking method:
1. Chop the onions with a knife, carrots - on a Korean grater, fry in a pan in warmed oil for several minutes, add peppers, peeled and diced, and fry them again for several minutes.
2. Boil the broth, pour couscous on them, leave for 20 minutes.
3. Stir fried vegetables with minced chicken, put the soaked couscous, pour salt, pepper, seasoning, mix again.
4. Separate young cabbage, cut out each thickening sheet, boil, cool.
5. For each cabbage leaf put a tablespoon of the filling, form an envelope.
6. Put stuffed cabbage in one layer on a frying sheet greased with butter, pour chicken stock and bake for 45 minutes.
7. Open the oven, grease the stuffed cabbage with mayonnaise, sprinkle with cheese and put in the oven again for a few minutes.
8. When serving, sprinkle with herbs.
5. Chicken cabbage rolls with mushrooms and bulgur
Ingredients:
• 2 medium young heads of white cabbage;
• 4 medium legs;
• Bulgur - 3 tbsp. spoons;
• 1 carrot;
• 3 onions;
• a piece of butter;
• 2 eggs;
• 5 champignons;
• sour cream - 20 g;
• a handful of flour;
• salt, allspice powder - 10 g each;
• dill, parsley - half a bunch;
• 1 feather of green onions.
Cooking method
1. Loosen the cabbage from the stump, wrap it in a plastic bag and put in the microwave for several minutes, cool, separate the leaves, cut out all the coarse parts.
2. Rinse the legs, separate the meat from the bones. Dice the meat, mix with boiled bulgur.
3. Put the meat and cereals in a pan and fry a little in butter, add salt and pepper.
4. In a separate pan, fry 2 chopped onion heads with grated carrots, transfer to meat, mix thoroughly and fry for 1 minute.
5. Beat the eggs with a fork and pour into the minced meat.
6. Grind dill with parsley, put in minced meat, stir well.
7. On each cabbage leaf put a small handful of the filling, form an envelope, put the cabbage rolls in a deep pan, pour the chicken stock and bake in the oven for half an hour at moderate temperature.
8. Meanwhile, rinse and peel the mushrooms. Dice.
9. Fry mushrooms with chopped onion in sunflower oil for several minutes.
10. Pour flour into mushrooms with onions, stir, add sour cream, diluted with broth, simmer for a couple of minutes, add salt and pepper.
11. Pour cooked mushroom sauce into cabbage rolls and bake for a few more minutes.
12. Serve on plates by pouring sauce.
6. Chicken stuffed cabbage stewed in white wine
Ingredients:
• average head of cabbage;
• chestnuts - 200 g;
• ham - a small piece;
• white wine - 1 glass;
• chicken - a few pieces;
• broth - 12 tbsp. spoons;
• nutmeg, salt, black pepper - 15 g each
Cooking method:
1. Boil cabbage leaves, cut out hard parts.
2. Chicken fillet, salted, boiled until half cooked.
3. Peel and boil the chestnuts.
4. Cut the meat and ham into small pieces.
5. Grind all boiled products in a meat grinder with ham, salt, pepper, add nutmeg, stir well.
6. Put some filling on the prepared leaves, form rolls, put stuffed cabbage in a cast iron, pour wine, broth and simmer with the lid closed for half an hour.
7. Serve hot on the plates, sprinkled with herbs.
Chicken cabbage rolls - tips and tricks
- Stuffed cabbage is served hot by pouring sauce or gravy.
- They are tasty with sour cream, home-made ketchup, and lecho.
- Fresh herbs will enhance the taste and aroma of the dish.
