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How to stew frozen cabbage rolls. How to cook lazy cabbage rolls in a pan.

  1. How to cook stuffed cabbage semi-finished?
  2. How to cook stuffed cabbage?
  3. Composition:
  4. Composition:
  5. Composition:
  6. Ingredients
  7. How to cook cabbage for cabbage
  8. How to make stuffing for cabbage
  9. How to make cabbage rolls
  10. How to cook frozen cabbage rolls

Freeze semi-finished or fully ready stuffed cabbage - a very handy thing, because if you mess with their preparation, then let it be not for once.

Cabbage rolls perfectly tolerate freezing, while practically losing in taste, and this is undoubtedly a huge plus. So get down to business - we will have cabbage rolls!

Total cooking time - 3 hours 0 minutes
Active cooking time - 0 hours 45 minutes
Cost - very economical
Calories per 100 grams - 99 kcal
Number of servings - 10 servings

How to cook frozen cabbage rolls

Ingredients:

White cabbage - 2 kg
Pork - 700 g
Rice - 70 g
Onion - 150 g
Carrots - 100 g
Garlic - 2 tooth.
Salt - to taste
Black pepper - to taste
Vegetable oil - 2 tbsp.

Cooking:

1. We take a head of cabbage, remove the top leaves (if they are damaged), cut deep into the stalk, put it in a saucepan, pour water and put it on fire. After the water boils, add salt, reduce the heat and cook for about 10-15 minutes. After this time, the upper leaves are already scalded and, perhaps, even move away from the head of the cab, so you just have to pick them up with a fork and pull them into a bowl.

Next, close the lid cook another 5-7 minutes, again, choose a couple of leaves. And so, until all the leaves are ready. The time of leaf cutting depends on the cabbage variety. If she is young, time is shorter.

Of course, there remains a small cob, and you don’t really use it anymore, since the leaves at the end are quite small. In any case, I don’t throw anything out, but put these little ones on the bottom of the pan before laying the cabbage rolls. As a result, we get tasty cabbage stew in sauce.

Today I will add garlic, fried onions with carrots and a mixture of dried herbs - this is basil, thyme, oregano and marjoram. I just take a tablespoon of each of the herbs, mix, sprinkle in a jar, twist tightly and use when and where I want.

Put the rice to cook until half cooked. About 7 minutes.

We clean carrots and onions. Onion cut into small cubes, and carrots three grated.

Heat the frying pan, add vegetable oil, chopped vegetables (I immediately add both) and fry over medium heat for about three minutes.

Heat the frying pan, add vegetable oil, chopped vegetables (I immediately add both) and fry over medium heat for about three minutes

3. Stuffing. Twist the pork. I have a neck. First, I bought it inexpensively, and, secondly, I like the balance of meat and fat in it. Well, and you can take any, what usually take. Just do not take the ready stuffing! It is not known that they tied in there, it’s better to twist the meat yourself, although you know for sure that everything is in order with your stuffing.

In a bowl, add rice, vegetables from a frying pan, salt, black pepper (or a mixture of peppers), a teaspoon with a heap of a mixture of dried herbs, and pour in 50-70 grams of plain water for the final softness of the mince.

No eggs are good for cutlets that need to be "tied up" and compacted, but here they are completely useless.

No eggs are good for cutlets that need to be tied up and compacted, but here they are completely useless

4. Mix the stuffing well and set aside.

From the leaves of cabbage cut the thick top, so to speak, "vein".
We take a sheet, put the mince in the middle in the form of an oblong patty and fold it "envelope".

5. And so 24 times ... That's how much stuffed cabbage I got. I always do until the mince is over. Smaller leaves or connect two, or twist little duckies.

Here at this stage they can be perfectly frozen. Just lay them in one row on a wooden board and in the freezer. After some time, not less than two hours, they can be taken out and put into the dishes intended for the freezer, or simply in the bag. I use the last way - it takes less space.

I use the last way - it takes less space

6
Is it time and desire to cook our previously frozen cabbage rolls? Perfectly. They do not need to be defrosted beforehand, but, due to the fact that they were initially laid out for freezing one by one, they are not in the form of a solid frozen piece in the bag either, but lie beautifully apart from each other.

By the way, the remaining small leaves that could not be wrapped, you can also freeze, and then get along with the cabbage rolls and put them to the bottom of the pan. Next, lay out the cabbage rolls, pour the sauce, which you usually make, and stew until tender.

Cooking time is always depends on the cabbage variety. With young cabbage, cabbage rolls can be ready in 20 minutes, well, and the stewing of later varieties can take up to one and a half hours. But! Consider that frozen cabbage rolls are cooked a little faster than fresh ones, so check-try for softness with a fork.

I cooked these cabbage rolls in a pressure cooker for half an hour. The sauce was made from broth, tomato paste and adzhiki. Sour cream, I always serve to the finished dish.

And these, already prepared, cabbage rolls, you can freeze too! If suddenly no one wants them (well, tired and that's it), get them out of the pan, again spread on the board and in the freezer. All the same: after a couple of hours, put them in a dish or bag and store in the freezer until you want to eat them ... But, preferably, no more than a month, maximum two.

That's all, freeze and do not be afraid, because it is easy and simple!

Cabbage rolls are not traditional Russian dish and 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 ease of preparation, the dish has its own secrets.

How to cook stuffed cabbage semi-finished?

Composition:

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

Cooking:

  • First you need to prepare the filling. Mix in a separate bowl egg, seasoning, finely chopped onion, boiled rice and chopped meat . When the filling is ready, you can do the preparation of cabbage.
  • 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.
  • Frozen cabbage rolls are ready, now you can cook them at any time according to the following principle:
  • Without defrosting, put the cabbage rolls in a thick cast iron pan. Sprinkle grated dish on top. raw carrot and add a small raw bulb. Pour boiling water into the pot so that it completely covers the semi-finished products. Cover with a lid.
  • When the water boils, reduce the heat, add a little sour cream, salt to taste and tomato sauce. Stew stuffed cabbage until tender. Ready meal Serve hot, sprinkled with herbs.
  • 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.
  • 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 a little more.
  • 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:

  1. Cabbage - 1 head
  2. Pork - 1 kg
  3. Pork fat - 150 g
  4. Onions - 1 pc.
  5. Sour cream - 150 g
  6. Tomato puree - 50 g
  7. Ground pepper and salt to taste

Cooking:

  • Separate the leaves from the cabbage, dip them in salted boiling water and cook for a few minutes on low heat.
  • 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.
  • Wrap each sheet with a roll. Semi-finished products send in the freezer.
  • To prepare, put cabbage leaves on the bottom of the pan, put cabbage rolls on them, pour salted boiling water, add lard 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:

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

Cooking:

  • Separate the leaves from the cabbage, put them in a pot of 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.
  • Crush the flesh of the bread and add to the filling. Salt and pepper. Spread cooked stuffing on cabbage leaves, form rolls and secure. Freeze ready-made semi-finished products.
  • 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:

  1. Cabbage - 1 head
  2. Buckwheat - 200 g
  3. Sunflower oil - 200 ml
  4. Dried mushrooms (any) - 30 g
  5. Onions - 70 g
  6. Breadcrumbs - 100 g
  7. Flour - 40 g
  8. Salt and pepper to taste

Cooking:

  • 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 stuffed cabbage in breadcrumbs and fry them in vegetable oil until cooked.
  • 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 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.

Cabbage rolls - tasty dish , which has many options for recipes. You can make stuffed cabbage for 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!

Cabbage rolls are a favorite dish for many. Few people know that self-cooked cabbage rolls can be frozen, without affecting taste qualities and nutritional value. It is easy to freeze stuffed cabbage, the main thing is to do it in the final stage of preparation, and then get out and cook. Let us consider in more detail how to cook frozen cabbage rolls.

In just an hour, your frozen cabbage rolls will turn into a great dish that can even be served on a festive table.

Ingredients

Main

  • frozen cabbage rolls;
  • frying oil.

For the sauce

  • tomato paste;
  • carrot;
  • pepper;
  • salt.

Cooking

  1. In a deep frying pan, heat the vegetable oil. Put the cabbage rolls, without defrosting, and fry them before defrosting. Try not to get a crisp - in our situation, the cabbage rolls need to be defrosted, not cooked.
  2. Peel the onions and carrots. Finely chop the onion and send to a frying pan with heated vegetable oil, fry until golden.
  3. Grate the carrot and add to the onion, sauté for 5 minutes.
  4. Pour onion and carrot with tomato paste, add salt, pepper and simmer for about 6 minutes.
  5. Prepare the pots: put the cabbage rolls in them, pour the sauce on top.
  6. Put in a cold oven, immediately turning it on (up to 180 degrees) for 40-50 minutes.

There is another way of cooking - cook frozen cabbage rolls. If you are cooking in a saucepan, then put the cabbage rolls in it, cover with sauce, cover with a lid and put on the fire for about 40-60 minutes.

Everyone knows that delicious stuffed cabbage can be cooked just before cooking. But there is such a type of housewives, who, having sometimes a lot of free time, are ready to work for a long time with a large volume of products and to be able, during a period when there is not enough time, to cook dinner in half an hour. For such cases, this simple recipe is useful, which will tell you how to cook frozen stuffed cabbage for future use. Accompanying the recipe, the step-by-step photos make more evident not only my story, but maybe your cooking of frozen cabbage rolls.

For the preparation will need:

- White cabbage ;

- meat or minced meat;

- round rice.

When all products are available, you can proceed to their processing.

How to cook cabbage for cabbage

The first thing to do is to cut a stalk of all heads.

Put cabbages into deep pans, pour boiling water and leave to cool.


Put cabbages into deep pans, pour boiling water and leave to cool

While the cabbage leaves are soft, make or take ready minced meat.

How to make stuffing for cabbage

How to choose meat for minced meat - everyone decides according to his taste.


Cook until half-cooked round grain rice. Clean and very finely cut onions. All this is added to the bowl with meat.


Pepper and salt, mix thoroughly.

How to make cabbage rolls

We remove from cabbage heads the leaves. Damage and fat middle we cut off.


Wrap in cabbage leaves minced meat and rice.


Stuffed cabbage folded in sudochek or just in a disposable bag in a single layer. This will make it easy to divide the cabbage before cooking. We send the resulting product in the freezer.


How to cook frozen cabbage rolls

Before cooking, the workpiece can not be thawed. There will be enough frozen cabbage rolls laid out in a pan and pour boiling sauce.


Tomato sauce for cabbage can be made from tomato-diluted tomato paste or used tomato juice , but you can also prepare for future use. If you choose the latter, then pure fleshy tomatoes, bell pepper and chopped greens should be slaughtered in a blender. Next, you just need to pour the mixture in sudochku or packages for freezing. You can defrost the sauce right on the fire in a small saucepan.

Here it is in a simple way By bothering with one free day and having frozen stuffed cabbage, you can at any time simply and quickly cook a tasty dish for the whole family or meet unexpected guests.

Tasty and hearty meal which is no different from home analogue? This question is often asked by housewives who prefer cabbage leaves to fill with minced meat not on their own, but to buy them in frozen and ready-made form in stores.

It should be noted that before cooking ready stuffed cabbage - semi-finished products for lunch or dinner, they are recommended to be more carefully selected in the supermarket. After all, there are quite a few cases when such products were purchased in a damaged form.

with tasty vegetable broth

Ingredients Required:

  • tomato paste - 2 large spoons;
  • large fresh carrots - 1 pc .;
  • ripe red tomatoes - 2 pcs .;
  • frozen semi-prepared stuffed cabbage, purchased in the store - 1.5 kg;
  • bulbs large - 2 pieces;
  • black pepper peas - 7 pcs .;
  • iodized salt - 2 small spoons;
  • mayonnaise medium fat - 50 gr .;
  • fresh green - medium bunch.

Cooking process:

Stuffed cabbage semi-finished products: how to cook them so that the dish can be easily served to festive table and at the same time no one would have guessed that dinner was only partially made the hostess of the house. It is quite realistic, because the most important thing is to cook a delicious, fragrant and rich broth with vegetables.

Stuffed cabbage semi-finished products: how to cook and process vegetables


You should take a large fresh carrot, 2 large onions, wash them well, peel and peel, then chop with a knife or grate You should take a large fresh carrot, 2 large onions, wash them well, peel and peel, then chop with a knife or grate. Next, you need to rinse a small bunch of greens and finely chop it. After that you need to boil 2 ripe red tomatoes with boiling water, soak them in hot water for about 20 minutes, then remove the hard peel-film and immediately cut into small cubes.

Dish formation

Before you cook stuffed cabbage semi-finished with delicious, you need to take a deep bowl and put all frozen products tightly in it. Further they are required to be poured with ordinary drinking water, and also to be flavored with black pepper in the form of peas.

Heat treatment dishes


After the water in the pan boils, add the grated carrots, chopped ripe tomatoes and chopped onions to the cabbage rolls After the water in the pan boils, add the grated carrots, chopped ripe tomatoes and chopped onions to the cabbage rolls. Next, the dishes need to close and cook on low heat for 27-30 minutes. Then to the dish is recommended to add 2 large spoons of tomato paste, medium fat mayonnaise and chopped greens. After having boiled lunch for about half an hour, it should be removed from the stove and put into plates.

Proper serving

Finished cabbage rolls with broth are preferably served along with hot, rich broth. Also for this dish is recommended to serve the ice-cream pan with tomato sauce , sour cream and fresh chopped greens.

Helpful advice

To make this dish more nourishing, in addition to carrots and onions, you can add a few small whole or four potato tubers to the broth.

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