Cabbage rolls from Chinese cabbage, dietary recipe

Rolls of cabbage leaves with boiled rice and minced meat inside, stewed in tomato sauce - a traditional dish of Slavic cuisine. Stuffed cabbage rolls in one variation or another have long been prepared in Russia, Ukraine, Belarus, and Bulgaria. Today, when previously unavailable vegetables can be bought for mere pennies at almost any time of the year, the classic recipe for this dish is easy to change a little. For example, make cabbage rolls from Chinese cabbage.

In texture and taste, Chinese cabbage is softer than white cabbage and after heat treatment does not have a strong specific odor. The cabbage rolls from it turn out neat, miniature, and very delicate in taste.

The process of preparing such cabbage rolls is no different from the traditional one. Based on the complexity of the process, the dish can be classified as easy. In addition, there is no need to boil tender Chinese cabbage leaves for a long time. Therefore, cabbage rolls are prepared quite quickly. It takes up to 30 minutes to process the products, but in total the cabbage rolls are prepared for 90 minutes at most.

Food preparation

The rules for pre-processing the ingredients for Chinese cabbage rolls are the same for any recipe. Let's describe them in detail.

For preparing cabbage rolls, take medium-sized cabbage (weight about 1 kg). Wash and remove the top flaccid leaves. Cut off a part of the cabbage at the base by 3–4 cm. The head of cabbage is disassembled into separate leaves. The core, consisting of small leaves, is set aside for salads.
Cabbage leaves are blanched for 2–3 minutes in boiling water or poured with boiling water for 10 minutes. This is enough for the leaves to become soft and not crack when folded.
Immediately after blanching, the cabbage is immersed in ice water for 15 seconds. This stops the cooking process and preserves the pleasant greenish color of the cabbage.
Dry the leaves on paper towels, cut them off (if you need the dense part. Place them in a pile on a plate.
The remaining vegetables involved in cabbage rolls recipes (usually onions and carrots, less often bell peppers and garlic) are washed, peeled, and cut. Cutting method: onion - into cubes, carrots - shavings on a grater, garlic - finely through a press, bell pepper - into strips or cubes.
Rice for stuffing cabbage rolls is usually round. However, for this dish you can use both broken rice and long-grain rice - there is not much difference.
Before mixing with minced meat, rice is boiled using the traditional method. The cereal is washed three times, poured with water in a ratio of 1:2, and brought to a boil over high heat. Then reduce the heat to low and simmer the rice under the lid for 20 minutes. At the end, add a little salt, place on a sieve, and rinse. Cool.
Different meats are used for minced cabbage rolls. But most often this dish uses pork, young beef, chicken, and turkey. Different types of meat can be mixed or used separately.
Before chopping, the meat is cleaned of fat and films. Wash, dry, cut into small strips or cubes. Twist in a meat grinder or chop in a chopper.
Used for stuffing cabbage rolls and chopped minced meat. It is somewhat denser in texture, but has a more pronounced taste and makes the filling juicier.

Recipes

More often, fresh vegetable salads are prepared from Chinese cabbage leaves, but the product is also good for preparing hot dishes. When Peking cabbage is cooked, there is no specific cabbage smell, which is why many people refuse to eat cabbage rolls. If you wish, you can prepare a dish with different fillings: with a vegetable mixture without meat (dietary), with pork and buckwheat porridge, with rice cereal, with minced meat and without rice, with mushrooms, with fish.

In a slow cooker

Time: 40 minutes.
Number of servings: for 5 persons.
Calorie content: 108 kcal/100 g.
Purpose: dinner/lunch.
Cuisine: Russian.
Difficulty: low.

Traditionally, the dish is prepared from minced meat and white cabbage, but the recipe for cabbage rolls with petsai in a slow cooker suggests moving away from the classic preparation and using pekin leaves. Thanks to them, the cabbage rolls come out more tender, juicy, soft, in addition, it takes less time to cook them: you just need to pour boiling water over the head of cabbage and you can start wrapping the minced meat.

Ingredients:

long grain rice - ½ cup;
minced beef – 0.4 kg;
cabbage leaves – 1 kg;
bulb;
tomato juice – 1 tbsp.;
carrot;
frying oil;
spices.

Cooking method:

After greasing the bowl of the device with oil, fry finely chopped onion and carrot chips inside.
Rinse the rice cereal under running water, boil in boiling water for 3 minutes, then mix with the minced meat and part of the fried vegetables removed from the multicooker (the rest can be in the bowl).
Season the mixture with spices.
Make a cut at the base of the cabbage head, separate it into leaves, place them in a sieve and pour boiling water over them.
When the leaves have cooled, place a little minced meat on each of them and roll them up, tucking the edges inward from the sides.
Place the formed products on the vegetable frying bowl in the multicooker bowl, fill the dish with tomato juice diluted with water, add salt and a little sugar.
After closing the lid of the device, activate the “Stew” option and cook the dish for half an hour.
Switch the technique to “Bake” and leave for another 20 minutes.

In the oven

Time: 1.5 hours.
Number of servings: for 4 persons.
Calorie content: 110 kcal/100 g.
Purpose: dinner/lunch.
Cuisine: Russian. Difficulty: low.

The Chinese cabbage dish differs from ordinary cabbage rolls in that it turns out much softer and literally melts in your mouth. Thanks to the addition of stewed vegetable mixture to the minced meat, the filling acquires juiciness, a brighter, more appetizing aroma and rich taste. The recipe provides the ability to adjust the amount of components depending on the personal preferences of the cook.

Ingredients:

carrots – 3 pcs.;
head of petsai – 1 piece;
water – 1 tbsp.;
minced pork – 0.2 kg;
rice groats – ½ tbsp.;
onions – 2 pcs.;
sour cream – 2 tbsp. l.;
seasonings

Wash the rice cereal, put it on the fire and cook until half cooked.
Cool, mix with minced meat.
To prepare the fry, you need to chop the onion, carrots and simmer them in oil under the lid.
Combine the vegetable mixture with the rice and meat mixture, add salt and spices.
Cut off the base of the head of cabbage, separate the pekin leaves, and place them in a pan of boiling water for 30 seconds.
Carefully remove them to a separate bowl or colander, cut off the thick parts and let cool.
Next, start rolling the cabbage rolls, placing the filling on the edge of each leaf.
Place the bundles in a pre-oiled baking dish. Place roasted vegetables on top.
To make the sauce, mix sour cream with a little water. This filling will make the dish more tasty and juicy.
Place the pan in the oven and bake the dish for at least 25 minutes at 180 degrees.

Lazy

Time: half an hour.
Number of servings: for 4 persons.
Calorie content: 147 kcal/100 g.
Purpose: dinner/lunch.
Cuisine: Russian.
Difficulty: low.

To prepare such a treat, you need to spend only 30-35 minutes of time, and the process does not require serious effort on the part of the cook. You can serve lazy cabbage rolls from petsai both for lunch and dinner, while the finished dish is sprinkled with chopped herbs and flavored with fresh sour cream.

Ingredients:

rice - 1 tbsp.;
veal – 1 kg;
bulb;
water – 1.5 tbsp.;
garlic clove;
spices;
carrots – 3 pcs.;
eggs – 2 pcs.;
head of cabbage – 0.5 kg;
tomato paste – 50 g;
sour cream – 0.4 l;
frying oil;
bay leaves – 3 pcs.;
breadcrumbs (optional).

The washed rice should be filled with water, boiled and cooled.
Finely chop the onion, grate the carrot coarsely, fry the vegetables in oil.
Combine sour cream and tomato sauce. The resulting mixture should be added to the stewed vegetables along with spices.
Pour half a glass of boiling water into the frying pan and cook the food over medium heat for 10 minutes, stirring.
Pass the meat through a meat grinder along with garlic, add rice, raw eggs, and pepper.
Finely chop the peking, pour boiling water for a minute, then strain the liquid.
Next, you need to place the cabbage ribbons in the minced meat, carefully mix the ingredients and place on a large plate.
Form cutlets from the resulting mass, roll them in breading and fry under a closed lid.
Place the dish in a deep heat-resistant bowl, pour the gravy on top, add bay leaves and one and a half cups of boiling water.
Place the bowl in the oven preheated to 180 degrees. Preparing cabbage rolls will take an hour and a half. Serve with gravy.

Dietary

Time: 60 minutes.
Number of servings: for 10 persons.
Calorie content: 90 kcal/100 g.
Purpose: dinner/lunch.
Cuisine: Russian.
Difficulty: low.

Since the petsai does not have a stalk, it is easier to disassemble than the white cabbage. The housewife can cut off only the thickenings from the leaves or remove the entire base of the fork. Before this, it is advisable to heat the product, then the minced meat will be wrapped quickly and easily in Chinese cabbage leaves. Diet rolls can be eaten while on a diet, since they contain a minimum of calories and are very satiating.

We suggest you familiarize yourself with: Instant sweet cabbage without vinegar

Ingredients:

bulb;
tomato paste – 1 tbsp. l.;
minced chicken – 0.5 kg;
sweet pepper – 1 pc.;
cabbage head – 1 pc.;
egg;
water – 0.5 l;
paprika, allspice.

Disassemble the head of cabbage into leaves, rinse them with water, place them on a wide dish, pour boiling water over them and leave for 2 minutes, then drain the liquid.
Mix minced chicken with finely chopped onion, sweet pepper, beaten egg, paprika, and salt. Afterwards the mass needs to be mixed.
Cut off the thickenings from the cabbage leaves, place a spoonful of filling on one edge, and wrap with a roll.
The dish should be simmered in a tomato paste sauce diluted with water. This should be done for at least 35 minutes.

With minced meat

Time: 1 hour.
Number of servings: for 6 persons.
Calorie content: 108 kcal/100 g.
Purpose: dinner/lunch.
Cuisine: Russian.
Difficulty: low.

Peking cabbage rolls are not only very tender, but also aromatic, and the smell of meat is more pronounced, rather than cabbage. Juicy chicken meat goes well with thin young leaves, so you don’t have to wonder how to prepare a tasty and satisfying dish. Chicken petsay cabbage rolls will brighten up your family dinner, and even children will love their tender, melting texture.

Ingredients:

onion, carrot - 1 pc.;
tomato juice – 200 ml;
Chinese cabbage – 1 pc.;
round rice – 150 g;
sunflower oil;
minced chicken fillet – 0.3 kg;
meat broth;
seasonings;
parsley.

Cut off the base of the head of cabbage, disassemble the leaves into leaves, and boil them for 30 seconds in boiling water.
Add chopped onion, grated carrots, chopped parsley, and spices to the minced meat. Stir the mass.
Place a spoonful of filling on top of each leaf, tuck the edges in, covering the stuffing on all sides.
Fry each roll in oil until golden brown, place in a saucepan, add tomato juice, broth, add black pepper and other spices and place on the stove.
The dish should be cooked covered for half an hour.

Cold with ham

Time: 20 minutes.
Number of servings: for 4 persons.
Calorie content: 120 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: low.

Cold cabbage rolls made from Chinese cabbage with ham are prepared quickly, but they turn out unusual, tasty, and piquant. For the filling it is better to use homemade ham and lightly salted hard cheese. It’s not a shame to put such a snack on the holiday table; in addition, it’s convenient to take it to work or on a picnic.

Ingredients:

egg;
Beijing - 1 pc.;
hard cheese;
ham – 200 g;
milk – 2 tbsp. l.;
flour - 3 tbsp. l.;
spices.

Cabbage leaves need to be boiled (this will take no more than 1 minute), then cut off the thickenings.
Place a thin slice of ham and a small amount of grated cheese on each sheet.
Roll the rolls, dip each one in a beaten egg mixed with spices, flour, milk and fry until golden brown.
Give the appetizer time to cool, then serve the delicious blouse cold with or without sour cream.

Vegetarian

Time: 1 hour.
Number of servings: for 5 persons.
Calorie content: 80 kcal/100 g
Purpose: dinner/lunch.
Cuisine: Russian.
Difficulty: low.

This recipe involves preserving the maximum amount of vitamins and beneficial microelements. Vegetarian cabbage rolls made from Chinese cabbage have a unique, very harmonious combination of flavors and can be served both hot and cold. Before serving, it is better to pour the appetizer with homemade tomato sauce and sprinkle with chopped herbs. How to cook vegetarian cabbage rolls from Chinese cabbage?

Ingredients:

large carrots – 2 pcs.;
fresh tomatoes – 2 pcs.;
Chinese cabbage leaves – 10 pcs.;
tofu cheese – 100 g;
spices, including pepper, coriander, cinnamon, mustard seeds;
walnuts – 50 g;
homemade tomato sauce – 70 ml;
Bay leaf.

Grate carrots and cheese. Cut the tomatoes into small pieces, crush the nuts with a rolling pin.
Carrot shavings should be fried in oil, then add tomatoes and cheese to it. Simmer the food until cooked, and at the end you need to add nuts.
Mix spices with tomato sauce, simmer the mixture over low heat for 5 minutes, remove from heat.
Boil cabbage leaves (you can use a double boiler), wrap the filling in them, fry the cabbage rolls if desired and serve, placing them in a beautiful dish and pouring tomato sauce over them.

Lenten

Time: 1 hour.
Number of servings: for 4 persons.
Calorie content: 95 kcal/100 g.
Purpose: dinner/lunch.
Cuisine: Russian.
Difficulty: low.

These cabbage rolls come out very tender, in addition, they are perfect for people who observe fasting or for vegetarians. A Lenten snack prepared according to the recipe below will not take much time and effort. In this case, you can choose any filling, supplementing the vegetable set with pearl barley porridge, lentils, buckwheat, mushrooms or rice.

How to cook cabbage rolls from Chinese cabbage: basic recipe

In the classic version, the filling is filled with minced pork and beef. The filling in which cabbage rolls are stewed is made from tomato paste.

For 5 servings measure:

head (1 kg) of Chinese cabbage;
400 g minced pork and beef;
70 g dry rice;
2 carrots;
2 onions;
1 tbsp. l. butter;
2 tbsp. l. tomato paste;
bay leaf;
salt, pepper (black, allspice), spices - everything to taste;
30 g vegetable oil;
200 g of water.

The dish takes 90 minutes to prepare.

Nutritional value per 100 grams:

proteins, g – 4.25;
fats, g – 6.30;
carbohydrates, g – 5.22;
calories, kcal – 96.

Recipe:

Rice is boiled using the standard method.
The Chinese cabbage, disassembled into leaves, is blanched for 2 minutes. Cool in ice water.
The leaves are placed on a plate.
Fry diced onion and carrot shavings for 7 minutes in a hot frying pan in a small amount of vegetable oil. The onion should become transparent, the carrots should become soft. Passed vegetables are cooled.
In a bowl, mix minced meat, boiled rice, and half the fry. The stuffing for cabbage rolls is salted (to taste) and seasoned with pepper. Knead well and beat out the minced meat.
Place one cabbage leaf on a cutting board and straighten the edges. Place a tablespoon of filling in the center or closer to the wide edge of the sheet.
Roll the cabbage into a roll, starting from the top edge. The sides are folded up and pushed inside with a finger. The result is a neat little cabbage roll that holds its shape well and does not fall apart when stewing. All cabbage rolls are rolled in this way.
Melt butter in a frying pan. Fry the cabbage rolls in it on both sides for 1 minute.
The blanks are placed in a cauldron (a pan with thick walls). The second part of the vegetable frying is mixed with tomato paste and water. Add salt, ground pepper, laurel. Stir and pour over cabbage rolls.
Place the dish over high heat until the liquid boils. Then reduce the flame and simmer the cabbage rolls in a slowly simmering sauce for 30 minutes.

“Lazy” cabbage rolls with Chinese cabbage in the oven

This is a very simple and wonderful step-by-step recipe with photos - lazy cabbage rolls in layers, with minced meat and rice - which not only cooks in one or two minutes, but is also very tasty and healthy.

Products:

Chinese cabbage, leaves of 1 head
Mixed (minced pork and beef) 850 gr.
Chicken egg 1 pc.
Rice 50 gr.
Onion 2 heads
Sour cream 50 gr.
Hard cheese 50 gr.
Butter (for greasing the pan)
Salt and pepper to taste

The cooking process will be like this:

Cut off the thickest part of a whole Chinese cabbage in the stalk area, disassemble it into sheets and dip in boiling water for about five minutes.
Take a baking dish and grease it with a piece of butter. Place the softened pekin leaves in a circle in the mold so that the thinner green ends hang over the edges of the mold. At the end we will cover our cabbage rolls with them.
Add the egg, finely chopped onion, boiled rice, salt and pepper to the minced meat. Mix the resulting mass thoroughly. Divide the finished minced meat into two equal parts and place one of them in the mold.
And cover with 2 - 3 small cabbage leaves that are left from the head of cabbage.
Then place the rest of the minced meat mixture on top and completely cover the filling with the ends of the cabbage that hang over the edges of the mold.
We bake in a hot oven - 220 degrees - for about 25 minutes, after this time we take it out, reduce the temperature to about 180 degrees, grease our lazy cabbage roll with thick sour cream, and generously sprinkle with hard, coarsely grated cheese.
And again put the dish in the hot oven for 20 - 25 minutes.
It looks like a pie with meat filling, which is cut into slices.
Our delicious lazy cabbage rolls with minced meat and rice in the oven, without frying, are ready!

Chinese cabbage rolls with minced chicken “Lazy”

The ultimate easy-to-prepare dish, tender in taste and juicy. Excellent for those who do not like to spend a long time fiddling around in the kitchen and prefer low-calorie dishes with dietary poultry for difficult-to-digest foods.

For 3 servings measure:

200 g cabbage leaves;
500 g minced chicken fillet;
50 g dry rice;
2 carrots;
1 egg;
2 onions;
3 tbsp. l. low-fat (10%) sour cream;
2 tbsp. l. tomato paste (you can use Krasnodar sauce);
2 cloves of garlic;
vegetable oil;
a small bunch of parsley with dill;
2 laurel leaves;
3 allspice peas;
black pepper, salt - to taste.

The dish takes 90 minutes to prepare.

Nutritional value per 100 grams:

proteins, g – 8.73;
fats, g – 2.77;
carbohydrates, g – 5.85;
calories, kcal – 85.46.

Recipe:

The rice is boiled.
Onions and carrots are sautéed in vegetable oil.
Finely chop the cabbage.
Minced chicken, chopped cabbage, and sautéed vegetables are mixed. Add salt and ground pepper. Beat in the egg. Stir.
Form small cutlets. Place in a deep baking tray sprinkled with oil.
Sour cream is mixed with tomato paste. Add spices and chopped garlic. If the sauce turns out thick, dilute it with boiled water.
Lazy cabbage rolls are completely covered with sauce. Laurel, allspice, and sprigs of herbs are thrown on top.

Bake the dish in the oven at 180ºC for 40 minutes.

Cabbage rolls with minced chicken, cottage cheese and mushrooms in the oven

A tasty, healthy, low-calorie dish. Prepared without rice.

For 4 servings measure:

8 leaves of Chinese cabbage;
300 g minced chicken;
2 tbsp. l. low-fat cottage cheese;
5 large champignons;
1 large tomato (fresh);
4 cloves of garlic;
250 ml 10% sour cream;
salt, herbs, pepper, spices - to taste.

It takes 60 minutes to prepare the dish.

Nutritional value per 100 grams:

proteins, g – 5.91;
fats, g – 0.65;
carbohydrates, g – 2.34;
calories, kcal – 38.69.

Recipe:

Mix minced meat, cottage cheese, finely chopped mushrooms and tomato in a bowl. Salt and pepper. Stir and beat out the minced meat.
Wrap the filling in blanched cabbage leaves as usual.
Chopped herbs and chopped garlic are poured into sour cream. Salt, season with spices, mix. If necessary, dilute the sauce with boiled water.
Stuffed cabbage rolls are laid out in a row in a rectangular baking dish or placed in a saucepan. Fill with sauce.

Stuffed cabbage rolls from Chinese cabbage with cottage cheese, chicken and mushrooms are baked for 35 minutes at a temperature of 180 ºС.

Step by step method:

Immediately put the pan of water on the fire.
From Chinese cabbage, cut off the lower part of the head (about 3-4 cm). Remove the leaves and place in boiling water. Boil for 2-3 minutes. Then transfer to a plate.
Boil the rice for 10 minutes (until half cooked);
Grind the meat into minced meat. Grind the onion in a blender (this makes it finer, but you can grind it in a meat grinder along with the minced meat).
Mix the minced meat with rice and onions, add salt and pepper and mix well.
Using a hammer, beat off the hard (white) part of the leaves of Chinese cabbage until soft. Add the minced meat and wrap the leaf in a cabbage roll. Place cabbage rolls in a heat-resistant dish. If the shape is small, place them in two layers, greasing each with sauce.
Prepare the sauce. Finely chop the onion. Fry with vegetable oil until golden brown, add grated tomatoes, water, soy sauce and spices. Cook the sauce for 5 minutes and pour it over the cabbage rolls.
Cover the pan tightly with foil. Place the cabbage rolls in the oven to bake for an hour and a half, at a temperature of 180-200 degrees (depending on the oven). 15 minutes before cooking, you can remove the foil so that the cabbage rolls brown.

Chinese cabbage rolls with meat and rice are ready. They turn out very tasty. Serve with sour cream for lunch or dinner.

Vegetable cabbage rolls with minced turkey

Delicious aromatic cabbage rolls made from dietary meat. Rice is not included in the filling, replacing it with vegetables,

For 6 servings measure:

12 leaves of Chinese cabbage:
300 g ground turkey;
150 ml water;
onion;
half a spoon (tablespoon) of tomato paste;
carrots;
150 g fresh tomatoes;
2 bell peppers;
green onions;
a bunch of (mixed) greens;
pepper, salt.

It takes 55 minutes to prepare the dish.

Nutritional value per 100 grams:

proteins, g – 4.55;
fats, g – 1.57;
carbohydrates, g – 2.77;
calories, kcal – 44.98.

Recipe:

All vegetables are cut into cubes and mixed with ground turkey. Salt, pepper, add half of the chopped herbs. Stir
Stuffed cabbage rolls are formed in the traditional way. Place in a saucepan.
The filling is prepared from tomato paste diluted in water, grated tomatoes, herbs, and salt.
Stuffed cabbage rolls are covered with sauce. Cook for 40 minutes in the oven at 180 ºС.

The dish is served warm with a side dish of rice or boiled potatoes.

Chinese cabbage rolls in sour cream sauce

In this recipe, you can use any minced meat and long rice for the filling. It is better to use medium fat sour cream for the sauce.

For 4 servings measure:

600 g of Chinese cabbage;
350 g minced pork;
100 g onion;
a quarter cup of rice;
200 g sour cream;
dill - half a bunch;
salt, pepper, favorite spices for meat;
vegetable oil – 30 g.

It takes 50 minutes to prepare the dish.

Nutritional value per 100 grams:

proteins, g – 4.55;
fats, g – 6.99;
carbohydrates, g – 4.58;
calories, kcal – 101.31.

Recipe:

For the filling, mix minced meat, boiled rice, half of the sauteed onion, salt, and spices.
Stuffed cabbage rolls are formed from blanched cabbage leaves in the usual way. Place on a baking sheet.
The second part of the onion (diced) is fried in a frying pan. Pour in sour cream and season with spices. Boil over low heat until thickened.
The prepared hot sauce is poured over the cabbage rolls. Cover the baking sheet with food foil.

Bake the dish at 180 ºС for 30 minutes. Before completing the cooking process, sprinkle with chopped herbs.

Stuffed cabbage rolls in Chinese cabbage leaves

Do you think cabbage rolls only come in white cabbage? Not at all. We offer a classic recipe for stuffed cabbage rolls (with photo). The technology is no different from cabbage rolls and cabbage rolls. True, preparation time is significantly reduced. For 0.5 kg of minced meat you will need a third of a glass of rice, 2 carrots and onions, 0.1 liters of tomato paste, one and a half glasses of broth, 0.2 kg of sour cream. You will also need ground pepper, salt and vegetable oil. As for Beijing, it all depends on the case. You will need large sheets so that each cabbage roll can be wrapped in them. So it all depends on the amount of minced meat and the size of the meat balls.

Peking leaves must be removed very carefully, because they are very fragile and tear.

The process of preparing cabbage rolls:

The first step is the preparatory moment, during which all the vegetables are peeled. The bottom of the Beijing should be cut off by about 5 cm.
Then remove the topmost leaves.
Place pekinka leaves in a saucepan with boiling water and leave there for 10 minutes. In this case, the top leaves are placed on the bottom, and those located closer to the middle are placed at the very top, because they “cook” faster.
Remove the leaves and let them cool.
Finely chop the onion.
Grate the carrots.
Fry the onion and carrots in sunflower oil until golden brown, then place on plates and divide into two parts.
Boil the rice until tender, rinse it and place in a deep bowl. Add one part of the roast and minced meat (whichever you prefer), add salt and pepper, and add your favorite spices if desired.
Mix everything thoroughly until smooth.
Now we’ll tell you how to make cabbage rolls from Chinese cabbage. Place a Peking leaf on a plate with the convex side down. If the base still remains hard, it needs to be cut down to the soft part.
Place some minced meat on the edge of the wide part of the sheet, retreating 5 cm.
Now the outer free parts of the sheet are wrapped onto the minced meat.
And then they wrap the whole cabbage roll in a roll.
Do this until the minced meat is finished.
Make a sauce from broth, tomato paste and sour cream, mixing them until smooth. Taste and adjust with spices to perfection.
Place half of the remaining carrots in a deep pan, and top with rows of Chinese cabbage rolls. And so that the rough part of the sheet is at the bottom, so that the cabbage rolls do not unwind.
Scatter the remaining carrots on top.
Pour over the sauce.
Cover with a lid and simmer over low heat after boiling for half an hour.
Place the finished cabbage rolls on a plate, pour over the sauce and serve with sour cream.

Diet vegetable mini cabbage rolls

A vegetarian dish that is also suitable for those who are fasting. Neither rice nor meat are present in these cabbage rolls. Nevertheless, the food turns out tasty and extremely light.

For 4 servings measure:

10 leaves of Chinese cabbage;
3 large onions;
3 large carrots;
2 thick-walled bell peppers;
30 g vegetable oil;
pepper, salt.

Useful tips

If you get a lot of filling, you can make meatballs from the remaining minced meat and simmer them together with cabbage rolls. Use leftover cabbage to prepare other dishes or salads.
In addition to the previously mentioned products, you can add fried wild mushrooms, chopped hard-boiled eggs, and buckwheat to the filling for cabbage rolls.
Stuffed cabbage rolls are served with the gravy in which they were stewed, with sour cream or a sauce prepared on the basis of sour cream, Greek yogurt, and cream. You can also top the cabbage rolls with mayonnaise or ketchup.

Liked? Check out our selection of interesting original recipes!

Thank you very much, good advice is to immerse cabbage leaves in ice water so that the cabbage leaves retain their beautiful color

This is a PP recipe: A dietary dish prepared in accordance with the principles of proper nutrition.

I suggest making cabbage rolls from Chinese cabbage. A healthy and satisfying dish.

It is good because it can be eaten by people on a diet and athletes.

Beijing cabbage 500 gr.
Rice 100 gr.
Tomato juice 200 ml.
Chicken breast 300 gr.
Carrot 1 pc.
Onions 2 pcs.
Salt to taste

Calories: 67.89 kcal

Prepare the necessary ingredients.

Grind the chicken breast in a meat grinder, finely chop the onion, and grate the carrots on a fine grater. Boil the rice until half cooked.

Mix minced meat, rice, carrots and onions and add a little salt.

First separate the Chinese cabbage leaves and boil for 30 seconds, then drain the water and stuff the cabbage leaf, starting from the top of the leaf.

Wrap the filling very carefully so as not to tear the cabbage leaves. Then pour the cabbage rolls with tomato juice and cook over low heat for 20-25 minutes.

Serve the finished cabbage rolls with vegetables and herbs.

Stuffed cabbage rolls taste better hot. Pour over them with the tomato juice in which they were cooked.

If your tomato juice is too thick, you can dilute it with water before cooking.

This dish can be eaten for lunch and dinner. Suitable for those losing weight.

How to cook the dish “Stuffed cabbage rolls from Chinese cabbage”

Separate the Chinese cabbage into leaves. Lightly beat off the thickened part.
Place the leaves in a saucepan and pour boiling water over them for 5 minutes.
Finely chop the carrots and onions.
Divide the onions and carrots into two parts.
Fry half the vegetables in vegetable oil until golden brown.
The second part of the vegetables will be used for gravy.
Add fried, washed rice to the minced meat.
Add salt, pepper and mix.
Prepare the gravy. Cut bell pepper and tomato into small pieces.
Fry onions and carrots in vegetable oil.
Add bell pepper and simmer everything together for 3-4 minutes.
Add tomato and simmer for another 5 minutes.
Add tomato paste, sour cream and mix everything.
Add boiled water and bring to a boil. The gravy is ready.
Place the cabbage leaves on the table and spoon the filling onto each one.
Wrap the leaves in an envelope.
Place cabbage rolls in a frying pan.
Pour in gravy.
Bring to a boil, cover with a lid.
Simmer over medium heat for about 40-50 minutes.

Beijing cabbage – 700 gr.
Minced beef – 500 gr.
Rice – 4 tbsp.
Onion – 1 pc.
Carrots – 1 pc.
Bell pepper – 1 pc.
Tomato – 1 pc.
Tomato paste – 2 tbsp.
Sour cream – 2 tbsp.
Water – 0.5 tbsp.
Salt (to taste) – 5 gr.
Ground black pepper (to taste) – 2 gr.
Vegetable oil – 0.5 tbsp.

Nutritional value of the dish “Stuffed cabbage rolls from Chinese cabbage” (per 100 grams):

Recipe with mushrooms

List of components:

Chinese cabbage - 1 fork:
Champignon mushrooms - 0.3 kg;
Sour cream - 0.3 kg;
Corn in a can - 0.2 kg;
3 boiled eggs;
Two bows;
Butter - 0.1 kg;
Vegetable oil - 30 g;
Tomato juice - 40 ml;
Greens and salt to taste;
Spices.

Article on the topic: Classic vinaigrette with fresh cabbage

How to make cabbage rolls from Chinese cabbage, step by step:

Chop the onion and mushrooms into small pieces. Fry with butter and spices.
After frying is complete, add corn and small pieces of eggs to the pan with the main mass.
Process the cabbage properly and place one leaf at a time in boiling water for 1 minute.
Now carefully wrap the minced meat in leaves on four sides.
Fry them in oil for 2 minutes.
Pour sour cream and tomato sauce into a separate bowl and add seasonings.
After the cabbage rolls are fried, you need to pour them with tomato and sour cream sauce so that it completely covers the balls. You can add a little water if the sauce is thick.
Simmer for 20 minutes.