Cooking sauce for cabbage rolls and julienne

Let's talk about how to make sauce for cabbage rolls. The cooking time and flavor will depend on the sauce chosen.

Simple Recipes

The simplest sauce for cabbage rolls is a common meat broth. It is enough to salt it and put spices, it can be a laurel, a pea of sweet or hot pepper.

Slightly complicating the recipe, we add onions and carrots. They need to be cleaned, washed and crushed. Passeirovat individually or together in vegetable oil until half cooked, then put on the bottom of pots or cauldrons. Top the cabbage rolls, pour water or broth and salt, then send to the cooker.

Complex recipes

Sour cream sauce for cabbage rolls can be considered difficult due to several ingredients in the composition. To make it, you need to take 1 liter of boiled water, add to it half a teaspoon of salt, 100-150 ml. Sour cream and fresh finely chopped greens. All this is mixed and poured into dishes for cooking cabbage rolls.

Tomato sauce for cabbage rolls is similar to sour cream. It is prepared exactly the same way, but instead of sour cream it will take 100 gr. Tomato paste or ketchup. In order not to waste time on the cultivation of tomato paste, you can take the ready tomato juice and fill them with cabbage rolls. The stew will have to be cooked on low heat to avoid burning out, since the tomato juice is a bit thick for cooking, or solve this problem by diluting the juice with water in a ratio of 2 to 1 or more, at your discretion.

Stew cabbage rolls can be sipped. For its preparation, it is necessary to fry the finely chopped onions until ready, then add a tablespoon of flour and wait until it turns brownish. Dilute to the required volume with water or milk, salt and pour the cabbage leaves to extinguish.

In any sauce for cabbage rolls you can add garlic. Throw a few denticles into the pan at the beginning of the cooking or finely chop and add closer to the end. The fact is that the less the garlic is subjected to boiling, the more its flavor will be stronger.

Which one to choose a recipe for a sauce is not just a matter of taste. After all, the sauce may well become gravy to the garnish, if it is not too thick, because cabbage rolls are perfectly combined with jerk and rice. But thick sauces are good when stuffed cabbage is served as an independent dish.

Julienne

Julien is a meat dish, or rather meat, stewed in sauce, and served as an independent dish. Julien is very full, and its various variations deserve respect from true gourmets. As you understand, the main ingredient on which the taste of julien depends is the sauce. Therefore, we want to tell you how to prepare sauce for julienne.

The most common variant, in which the basis is flour, fried in butter. Further, it is diluted with milk to the consistency of sour cream, seasoned with sour cream and mayonnaise (2 tablespoons of each component) and grated cheese. Bring to a boil and the sauce is ready.

For a julienne, sour cream sauce is suitable for ham or fish. It does not need to be cooked separately, just on top of the products for julien put 2 tablespoons of sour cream and sprinkled with cheese.

A very delicate sauce is obtained if you take a protein, whipped into a thick foam, salt, and then carefully combine it with sour cream and mix until smooth. In this sauce you can add chopped fresh herbs. It is well suited for fish julien.

Vegetables julienes can be filled with a mixture of mayonnaise with spices. In this case, the products prepared for the julienne are mixed with the sauce, after which they are laid out in the coconut bottles and sent for baking in the oven.

For the chicken, prepare a hot sauce based on sour cream. It will take 200 ml. Sour cream, which must be diluted with boiling water (0.5 liters) and mixed. Then add 2 spoons of flour and spices, among which there must be a red ground pepper and adzhika or mustard.