How to wrap a bluefin in stages (photo)

Cabbage - a wonderful dish comes from childhood. This food can be safely served to the table instead of the usual cutlets and chops. Golubets is a combination of both the main course (this role is assumed by its filling, usually meat), and light vegetable, namely, cabbage, garnish. Many are faced with the problem of how to wrap a bluefin. Consider several ways to prepare this delicious dish, and also reveal the secrets of facilitating the process.

Traditional filling

Before you figure out how to wrap a bluefin, you need to think about what products we will use as its stuff. Usually cabbage leaves are added minced meat, whether chicken, pork or beef. Sometimes boiled rice, carrots, onions, and also various seasonings, for example, black pepper, basil, coriander or garlic, are added to chopped meat stuffing.

Original content

Currently, there are many variations of stuffed cabbage rolls. Resourceful housewives use the mushrooms chopped with egg and onions in combination with corn and dressed with ketchup in the preparation of the filling. In the filling also add buckwheat, kohlrabi, zucchini. Tasty stuffed cabbage, stuffed with vegetables, for example, carrots, seasoned with garlic and cloves, Some use as a filling for cabbage even noodles! Also, a whole piece of meat is added to the cabbage leaf, rolled into a tube and stuffed with cheese, walnuts and other goodies. When preparing cabbage rolls, you can safely experiment, wrap up in a cabbage leaf any food you like.

Choose cabbage

Now that we have decided which ingredients we will use as a filling, before returning to the question of how to wrap a bluefin, we need to select the right head for us. To prepare this dish, it is better to use the leaves of young cabbage, because they are less dense, which means they will be more juicy and tender. Remember: the fresh and younger the head, the softer will the bluebird. In order to use cabbage leaves during cooking, it is necessary to cut them with a sharp knife from the stump and lightly boil in salty boiling water. If you find a young head is difficult, then you can use more dense and old vegetables. But we warn: the leaves of such cabbage must be carefully processed before cooking. First, in this case it is better to pay attention to the small heads. Secondly, leave in boiling water over low heat not separate cabbage leaves, but the whole vegetable, and keep it there for about 10 minutes. Only after this it is necessary to cut off the leaves from the head and remove coarse fibers or thick veins. Some landladies, to achieve greater softness from the cabbage leaves, treat them with a kitchen hammer.

How to wrap cabbage rolls: Photo

Step by step we will disassemble, as in the prepared cabbage leaf to wrap the chosen stuffing that the dish has not collapsed at suppression. This is exactly how our mothers and grandmothers prepare cabbage rolls. First you need to put on a clean surface cabbage leaf. Now you need to put a little stuffing on it. In our case, this is forcemeat with greens. Place the filling is better not in the center, but slightly closer to the base of the leaf.

Now let's see how to properly wrap the cabbage cabbage rolls. We begin to do this from the bottom. We turn it and put it on the filling.

Now we connect the sides together, so that the minced meat does not leave the cabbage leaf for further processing.

And now again we return to the bottom. Gently continue to wrap the dove until we reach the top of the leaf.

Spread the resulting patty into the dishes necessary, pressing the naughty edge of the cabbage leaf to the pan.

Some mistresses, in order to be safe and avoid the possible sprawl of the darling, are associated with his usual thread. After extinguishing the retainer is removed, and the dish can be safely tried.

How correctly to wrap cabbage rolls? The photo will show it more clearly. Nothing complicated in this. Get accurate packages.

Master Cones

We will learn not only how to wrap cabbage rolls, but also consider the Bulgarian way of cooking this delicious food. So that from a cabbage leaf filled with an excellent filler, a cone has turned out, you must first cut it in half. It is desirable to remove the hard part. Small pieces of cabbage are obtained. We will use them when preparing cabbage rolls. A little filling should be put on a leaf closer to the base. And now we begin to twist our dove, like a paper sheet, that is, we take the neighbor near to us and master the cone. Now it remains to wrap the edges of cabbage inwards, to the filling. Thus, the Bulgarian cabbage rolls are prepared.

Cabbage rolls

If you want to get miniature narrow cabbage rolls, then this recipe is created especially for you. Cabbage rolls are usually prepared using meat filling with the mandatory addition of rice, as well as sesame, traditional products and Japanese sauces. How to wrap a bluebell in such a way that the roll turned out? First you need to form the filling. It is better to roll it into a thin sausage and top with spices. Now the resulting mass should be laid out on a cabbage leaf in the manner shown in the photo.

The peculiarity of this method of preparation is that a twig does not spin from the base to the curly part, but from one side to the other.

It turns out a long and thin bluebird. You can slightly turn the sticking edges of cabbage inward.

Completion

We considered several ways how to wrap cabbage rolls. A photo of the prepared dish is also attached. What to do next? How to cook cabbage rolls to the end? Before you eat the resulting envelopes, cones or rolls, you need to extinguish them. To do this, you need a deep saucepan. The bottom of it is better to completely cover with crushed vegetables, such as carrots, onions, sweet peppers, as well as various greens. There you can also add sour cream and butter for more softness of the dish. Now, put our cabbage rolls on a vegetable pillow, add a little water. Stew them on a slow fire. To the full readiness of cabbage rolls, you should wait about an hour. The duration of quenching depends on the products that you used as a filling.

So, if raw rice was added to the stuffing, then leave the cabbage rolls on the fire for an hour and a half. If the filling is light, for example, vegetable, then enough and 25 minutes. Bon Appetit!