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Cabbage rolls made from Beijing cabbage with minced meat
There are many recipes for this dish, passed down from our grandmothers. Cabbage rolls were made from white cabbage, but the cooking time takes almost the whole day and sometimes it's too lazy to cook them. What to do if you want to please your loved ones and cook them quickly?
Nowadays, there are many varieties of cabbage. The cooking technologies don't differ much from each other, but now everyone makes them differently. In this article, I want to offer you my recipe for cabbage rolls made from Beijing cabbage with minced meat. It is from this cabbage that the rolls turn out soft and tender, and the cooking doesn't take much time.
You should choose it responsibly, it must be without damage. It's very hard to pick good cabbage as the top leaves will still be damaged, so we will only take the middle leaves. Even though Chinese cabbage is significantly more expensive, it's worth a try. The remaining leaves that are very small can be used in a salad.
Wrapping cabbage rolls made from Chinese cabbage is much easier, so even the most inexperienced hostess can handle the cooking easily. I always fry the cabbage rolls before stewing, it gives a completely different taste. In this case, we use chicken minced meat; I always add a bit of bacon to it for fat.
Such a dish can be prepared for any holiday and served hot. No one will refuse such amazing cabbage rolls made from Beijing cabbage with minced meat, especially children. The cooking time takes only about one hour, so you can cook them not only for holidays. From our calculation, we get about 15 pieces, depending on the size. Sometimes I make them with a side dish if I need to feed a large number of people. Most often for the side dish, I choose mashed potatoes or noodles. You can get a bit creative and cook them in the oven; it will have a completely different taste.
Output: 15 servings.
Caloric value: 129 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- Beijing cabbage – 1 pc;
- rice – 1 package (round);
- chicken minced meat 1 kg;
- bay leaf – 1 pc;
- salt to taste;
- onion – 3 pcs;
- bacon for breakfast half a jar;
- dill to taste;
- vegetable oil for frying.
For the sauce:
- onion – 1 pc;
- tomato paste – 1 tablespoon;
- salt to taste;
- water;
- flour – 1 tablespoon;
Preparation
- First, you need to prepare the filling. I grind the ready-made minced meat again in a meat grinder. I also pass three peeled onions through it. I boil the rice, add it to the minced meat. I prefer to buy rice in bags; it cooks faster and doesn't stick to the pot. I take the bacon out of the jar and mix it with the rice and minced meat. We add salt to taste and mix the filling, letting the minced meat rest.
- Meanwhile, cut off the lower part of the cabbage, as shown in the photo. This is necessary for the leaves to separate well from each other. You need to remove the leaves very carefully because they are very fragile and can tear. Cut off the thick parts on each leaf; Beijing cabbage is soft and doesn't require boiling. You just need to pour boiling water over the leaves. For this, I place the prepared leaves in a pot and pour boiling water over them for five minutes. You need to take out the bottom leaves earlier as they steam faster from below. Take the leaves carefully; they are very soft and can easily tear.
- Put a couple of spoons of filling on a leaf. Wrap the cabbage leaf like an envelope. It’s a bit harder to wrap with Beijing cabbage, so you need to use less filling.
- Fry the cabbage rolls and place them in a clean pot.
- Sprinkle with finely chopped dill and add a bay leaf for strength.
- It remains to prepare the gravy; finely chop the onion and fry until golden brown. Add a tablespoon of flour and one tablespoon of tomato paste. Pour water into the sauce, salt, and transfer it to the pot with the cabbage rolls. You can add seasoning if desired; I sometimes add it for flavor. This is the simplest way to prepare the sauce. For vegetable lovers, you can sauté carrots in the gravy.
- We simmer the stuffed Chinese cabbage with minced meat under a lid for 30 minutes. The cabbage becomes very soft and hardly noticeable after cooking. Serve at the table with sour cream or mayonnaise. Your family and loved ones will appreciate such a delicious dish and will ask for more.
Bon appétit everyone!
