How to make cabbage cabbage: recipe using Chinese cabbage

Cabbage - a dish that in one form or another is present in the cookbooks of many countries in the world. At the same time, they all differ from each other as a stuffing, as well as in what it is wrapped in. However, in the Slavic cuisine they are usually prepared from minced meat, which is mixed with rice and wrapped in a cabbage leaf. However, recently the question of how to make cabbage rolls, the recipe of which involves the use of Peking cabbage , is very popular . This is due to the fact that the taste of this dish is very similar to traditional, but it has some similarities with the Caucasian dalm.

Ingredients

To prepare the dish you will need:

• Minced meat - 0.5 kg;
• Cabbage Peking - 1-2 pcs .;
• Rice - 0,5 kg;
• Onion - 2 pcs .;
• Carrots - 2 pieces;
• Tomato paste;
• spice.

Preparatory process

Many instructions telling how to make cabbage rolls, the recipe of which involves the use of Peking cabbage, offer to take fresh sheets of this vegetable. However, to give a piquant taste and acidity, it is best to first pick up this product. To do this, the head is placed in a saline solution, in which he must stay for two days. Also there you can add a little spices and vinegar. However, if you need to quickly prepare a dish, then the question of how to make cabbage cabbage cabbage and what product to use for it remains at the discretion of the cook.

Toast

On a small amount of vegetable oil, it is necessary to fry the diced onions and carrots. Then, when they are almost ready, tomato paste is added to the frying pan and extinguished for five minutes.

Filling

After the tomato roast is ready, it is divided into two parts, one of which is added to the stuffing. At the same time, some chefs, talking about how to make cabbage rolls, the recipe of which presupposes the use of Peking cabbage, is missing this moment, but it gives the dish extra flavor and aroma. After this, it is necessary to thoroughly rinse the rice and try to remove the moisture as much as possible. Then it is mixed with minced meat, which is worth trying and if necessary add spices. Many recipes, telling how to make cabbage rolls, photos of which almost do not differ from each other, do not consider that it is worth to wash the rice, but this is how you can get rid of starch, giving it the right consistency after cooking. When the filling is ready, it must be put on a leaf of cabbage and wrapped in the form of a roll, clamping the edges so that the forcemeat does not fall out. Usually instructions telling how to make cabbage rolls, the recipe of which presupposes the use of Peking cabbage, do not accentuate this attention. However, it should be noted that after pickling, the sheet will be soft and supple. If a fresh product is used, then the ends of the cabbage leaf should be used, since they will be thick and brittle near the root.

Cooking

When all the cabbage rolls are collected, they should be put in a saucepan, neatly stacked in several rows. On top pour the remaining tomato fry and add water to cover them. In this state, cabbage rolls are put on fire, which is reduced after boiling. Prepare them in this way for 40 minutes, after which the dish is served on the table.