How to cook frozen cabbage rolls

Stuffed cabbage is not a traditional Russian dish, but a recipe for Middle Eastern and European cuisine. Frozen cabbage rolls - this is a real help for housewives, because they can be cooked at any time, just getting the semi-finished product from the freezer. Despite the simplicity of preparation, the dish has its own secrets.

How to cook stuffed cabbage semi-finished?

How to cook stuffed cabbage semi-finished?

Composition:

  • Cabbage - 1 head
  • Minced meat (can be replaced with mushrooms) - 1 kg
  • Onions - 1 pc.
  • Chicken egg - 1 pc.
  • Rice - 5 tbsp. l
  • Salt, pepper and seasoning to taste

Cooking:

  1. First you need to prepare the filling. Mix in a separate bowl, egg, seasonings, chopped onion, boiled rice and minced meat. When the filling is ready, you can do the cooking cabbage.
  2. Gently separate the large sheets from the head, lower them into the pan and cook for about 20 minutes. In each prepared sheet, place the filling, wrap and put in the freezer.
  3. Frozen cabbage rolls are ready, now you can cook them at any time according to the following principle:
  4. Without defrosting, put the cabbage rolls in a thick cast iron pan. Sprinkle with grated raw carrot on top and add a small onion. Pour boiling water into the pot so that it completely covers the semi-finished products. Cover with a lid.
  5. When the water boils, reduce the heat, add a little sour cream, salt to taste and tomato sauce. Stew stuffed cabbage until tender. Serve the cooked dish hot, sprinkle with herbs.
  6. Frozen cabbage rolls can also be cooked in the oven. Place the semi-finished products on a ceramic baking dish. Pour some water on the bottom. Squash stuffed cabbage rolls or cook the sauce. If desired, sprinkle with grated carrots on top.
  7. Cover the form with parchment paper or foil folded in half. There should be a small gap between the paper and the cabbage rolls. The first 30 minutes bake cabbage rolls at a temperature of 120 degrees, after, about an hour at a temperature of 150 degrees. Watch the water if it has evaporated, pour some more.
  8. Remove the paper from the mold, pour the stuffed cabbage with the released sauce and keep them in the oven for another 10 minutes. at a temperature of 170 degrees.

See also:Freezing vegetables at home.

How to cook stuffed cabbage?

Classic cabbage rolls

Classic cabbage rolls

Composition:

  • Cabbage - 1 head
  • Pork - 1 kg
  • Pork fat - 150 g
  • Onions - 1 pc.
  • Sour cream - 150 g
  • Tomato puree - 50 g
  • Ground pepper and salt to taste

Cooking:

  1. Separate the leaves from the cabbage, dip them in salted boiling water and cook for a few minutes on low heat.
  2. Cut the pork into thin slices, beat them, salt and pepper. Finely chop the onion and extinguish it in fat. Put on each cabbage leaf on a slice of meat and stewed onions.
  3. Wrap each sheet with a roll. Semi-finished products send in the freezer.
  4. To prepare, put cabbage leaves on the bottom of the pan, fold the cabbage rolls on them, pour the salted boiling water, add the pork fat and simmer for about 1.5 hours. When the dish is ready, pour it with tomato sauce and sour cream sauce. Serve hot.

Stuffed cabbage with cheese

Stuffed cabbage with cheese

Composition:

  • Cabbage - 1 head
  • Tomatoes - 0.5 kg
  • Onions - 1 pc.
  • Cheese - 500 g
  • Pork - 1 kg
  • Eggs - 3 pcs.
  • Flavored vinegar - 5 tbsp. l
  • Bread - 3 pieces
  • Vegetable oil - 2 tbsp. l
  • Salt and pepper to taste

Cooking:

  1. Separate the leaves from the cabbage, put them in a pan with boiling water and cook until tender. Remove the rind from the tomato and cut them into cubes. Finely chop the onion, rub the cheese on a medium grater, finely chop the pork. Mix chopped onion, pork, cheese, eggs and flavored vinegar in a separate dish.
  2. Grind the bread flesh and add to the filling. Salt and pepper. Spread the cooked stuffing on the cabbage leaves, form rolls and secure. Freeze ready-made semi-finished products.
  3. To prepare the dish, heat the oil in a pan, add 70 ml of water, a little vinegar and tomatoes. In the resulting sauce, simmer the cabbage for about 15 minutes.

Buckwheat with buckwheat

Buckwheat with buckwheat

Composition:

  • Cabbage - 1 head
  • Buckwheat - 200 g
  • Sunflower oil - 200 ml
  • Dried mushrooms (any) - 30 g
  • Onions - 70 g
  • Breadcrumbs - 100 g
  • Flour - 40 g
  • Salt and pepper to taste

Cooking:

  1. Boil the cabbage in salted water for about 15 minutes. Cut leaves carefully. Put on them pre-boiled buckwheat, add vegetable oil. Tie each sheet of thread. Roll the cabbage rolls in breadcrumbs and fry them in vegetable oil until cooked.
  2. When you cook the main part, you can proceed to the sauce. Soak dried mushrooms for 4 hours in water, then boil. Finely chop the onion and fry it with the flour, add the mushroom broth, finely chopped mushrooms and ground black pepper. Pour the prepared sauce over the dish and serve hot. In this recipe, you can not only freeze the stuffed cabbage semi-finished products, but also prepare for the sauce. You can store it for several days in a clean glass container with a lid.

Stuffed cabbage - a delicious dish that has many choices of recipes. You can make stuffing for cabbage from meat, mushrooms, vegetables, and then freeze the semi-finished products in the freezer and cook at the right time. Stuffed cabbage can be served as a separate dish or with a side dish. For example, baked potatoes with garlic go well with them!

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