Peking cabbage cabbage rolls - 5 recipes with photos step by step

Peking cabbage rolls

An excellent juicy dish that differs slightly from ordinary cabbage rolls in its delicate taste. It is not difficult to prepare them, just like ordinary stuffed cabbage rolls.

Ingredients:

• Peking cabbage - 1 head of cabbage
• Minced pork - 500 gr.
• Rice - 1/2 tbsp.
• Salt to taste
• Black pepper - to taste
• Carrots - 3 pcs.
• Bulb onions - 2 pcs.
• Cumin - 1/3 tsp
• Tomato paste - 2 tablespoons
• Dried dill - to taste

Cooking process:

1. Obtain all the required ingredients for the stuffed cabbage rolls. Peel the onion and peel the carrots. Divide the cabbage into leaves and rinse.
2. Rinse the rice and set it to boil with clean water. Rice should be cooked until half cooked.
3. Cut the onion into small cubes, and wash the carrots and rub on a medium grater. Heat vegetable oil in a skillet and toss onions and carrots for 7-10 minutes.
4. When the rice is cooked and the carrots and onions are golden brown, mix these ingredients with the fresh minced meat, leaving some onions and carrots for seasoning. Add salt and pepper, cumin and some dry dill.
5. Knead the minced meat thoroughly and leave in a bowl to tackle the cabbage.
6. Trim the dense white parts of the cabbage, cut off the white veins, and soften the leaves. You can blanch them in boiling water for no more than 15-20 seconds, or use the microwave.
7. When the leaves are done, wrap equal pieces of minced meat in cabbage and roll. Place them in a saucepan and make a gravy.
8. To make the gravy, dilute the tomato paste with water and pour into the skillet with the leftover onions and carrots. Season with salt and season and bring the mixture to a boil. After that, pour the sauce into a saucepan and turn on the heat.
9. Simmer cabbage rolls in sauce, adding water if necessary. It will take about an hour for the dish to be completely ready. Serve with sour cream and fresh herbs!

Peking cabbage rolls in a slow cooker

As you know, everything can be quickly and easily cooked in a multicooker. Cabbage rolls, among other things, turn out to be very tender and well stewed if you cook them using this device.

Ingredients:

• Chinese cabbage - 1 pc.
• Minced pork - 300 gr.
• Minced chicken - 200 gr.
• Rice - 1/2 tbsp.
• Carrots - 2 pcs.
• Bulb onions - 2 pcs.
• Tomato paste - 3 tablespoons
• Vegetable oil - 20 gr.
• Ground pepper - to taste
• Salt to taste
• Dried dill and parsley - to taste

Cooking process:

1. Select fresh, beautiful cabbage with whole lettuce leaves. Rinse the rice thoroughly, and peel the onions and carrots.
2. Put the washed rice groats in a saucepan and pour 1.5 cups of clean water, turn on the fire. Rice should be cooked almost until tender over low heat.
3. Finely chop the onion with a sharp knife, and grind the carrots on a medium grater. Heat vegetable oil in a slow cooker and sauté the root vegetables for 7-10 minutes, stirring occasionally in the "Frying vegetables" mode.
4. When the rice is cooked and the onions are translucent, put the rice in a bowl of minced meat (mix chicken and pork) and add half of the onions and carrots. Can be a little less, see to taste. Knead the minced meat well and set aside.
5. It's time to tackle the cabbage. In order to blanch cabbage leaves, you can send Peking in a bag directly to the microwave for 5-7 minutes. After that, cool the cabbage under cold water and disassemble it into leaves.
6. Cut off the bottom white part of each leaf and use a sharp knife to cut off the top of the thick veins. If everything is done correctly, then you can start forming cabbage rolls.
7. Count the number of Peking leaves and divide the minced meat into the same number of pieces. If a little minced meat remains, then it will fit well into the gravy. Wrap each piece in a roll of cabbage, tucking the edges. When the semi-finished products are ready, you can start stewing.
8. Take a slow cooker with leftover onions and carrots, pour in about 0.5 liters of water, add salt and spices, tomato paste and mix well. Put the cabbage rolls in the bowl, close the lid of the appliance and set the "Stew" mode for an hour.
9. When the timer goes off, cabbage rolls can be served in portions on the table, with sour cream, fresh herbs. Bon Appetit!

Peking cabbage cabbage rolls in the oven

Delicious darlings with an appetizing crust, which can be easily cooked in the oven to the delight of the household. Try it!

Ingredients:

• Chinese cabbage - 1 pc.
• Carrots - 1-2 pcs.
• Bulb onions - 1 pc.
• Rice (not steamed) - 1/2 tbsp.
• Minced meat (any) - 500 gr.
• Tomato paste - 3 tablespoons
• Vegetable oil - 50 gr.
• Ground black pepper - to taste
• Salt to taste
• Sour cream - 100 gr.
• Spices

Cooking process:

1. Prepare all the ingredients you need to prepare this dish. Root crops must be peeled, rinsed rice in cold water, and cabbage must be disassembled into leaves.
2. First, you need to boil rice cereal until half cooked. To do this, put the rice in a saucepan, pour 1.5 cups of cold water and put the dishes on the fire. When the rice comes to a boil, simmer until the grains are slightly softened.
3. Cut the onion into small pieces with a sharp knife, and grate the carrots on a fine or medium grater. Heat a saucepan with sunflower oil and send the root vegetables there for frying. Fry the onions and carrots over medium heat, stirring and being careful not to overcook the roots. The mixture should take on a golden hue.
4. When the rice and carrots with onions are ready, let them cool slightly. After that, you need to mix all these ingredients with the minced meat and mix well. Add salt, spices to your liking and black pepper. Mix the ingredients well and the minced meat can be considered ready.
5. Now it's time to prepare the cabbage to form cabbage rolls. To do this, you need to separate the leaves (carefully, without damaging them) and cut off the lower white part from them. Then, using a small, sharp knife, remove the tops of the thick veins. Place a pot of water on the fire and bring to a boil. Put the leaves in several pieces in boiling water for literally 10-15 seconds, then discard in a colander and rinse in cold water.
6. When the leaves are ready, you can turn on the oven, heat up to 180 degrees and start shaping the semi-finished product. When all the cabbage rolls are formed, place them in a rectangular baking dish and start cooking the sauce. To do this, you need to collect 300 milliliters of clean water in a saucepan, add salt and spices and tomato paste. After that, stir the ingredients and turn on a small fire. When the mixture boils, you can turn it off. Stir the sour cream into the sauce, achieve a homogeneous consistency and pour the cabbage rolls over the sauce.
7. When the oven is preheating, place the dish with cabbage rolls in the oven and bake the dish for an hour and a half, periodically pouring gravy over the top of the dish. Bon Appetit!

Vegetarian Peking Cabbage Cabbage Rolls

Cabbage rolls can consist not only of cabbage and minced meat, but also of mushrooms and vegetables. This appetizing, almost dietary dish is perfect for dinner in a cozy family circle.

Ingredients:

• Peking cabbage - 1 pc.
• Champignons - 500 gr.
• Onions - 1-2 pcs.
• Carrots - 1 pc.
• Rice - 1/2 tbsp.
• Salt to taste
• Pepper to taste
• Tomato paste - 3 tablespoons
• Dry broth - according to the instructions
• Spices to taste

Cooking process:

1. Prepare cabbage and other ingredients that will be needed to make cabbage rolls. If you use frozen mushrooms, defrost them.Peel the root vegetables and rinse the rice thoroughly.
2. Chop the onion finely and grate the carrots on a medium to fine grater. Wash the mushrooms and chop very finely with a sharp knife. Heat vegetable oil in a skillet and send mushrooms, onions and carrots there for frying. Fry the ingredients for 7-10 minutes, stirring regularly.
3. Send the washed rice into a saucepan and pour clean water in a ratio of 1 part rice to 2 parts water, then boil the rice over low heat until half cooked. When all ingredients have cooled, combine them in one bowl.
4. Add salt and spices, ground pepper to taste and knead the minced meat for the stuffed cabbage. After the minced meat is ready, start preparing the cabbage leaves.
5. In order to form cabbage rolls from Peking cabbage, it is necessary to soften the leaves. To do this, disassemble the head of cabbage and remove the lower white part from each leaf, and also make the veins on the sheets thinner with a small sharp knife.
6. Next, you need to make the leaves soft. You can blanch them in boiling water for no more than 15 seconds, or you can soften them in the microwave by setting a timer for 5 minutes at maximum power for each small portion of the leaves.
7. When everything is ready, shape the minced meat into identical oblong cutlets and wrap it in peking cabbage leaves one by one. After that, start making the sauce.
8. In a saucepan prepared for stewing cabbage rolls, dilute 500 milliliters of cold clean water with dry broth following the instructions on the package. Bring the mixture to a boil and add the spices and tomato paste. Stir the mixture well and add the cabbage rolls there. Place the lid on the pot and simmer for 30 minutes. Ready!