Kitchen appliances and utensils:
- slow cooker;
- beaker;
- deep bowl and plate;
- sharp knife;
- teapot;
- teaspoon and tablespoon;
- scapula;
- fork;
- skimmer;
- serving plate.
Ingredients
| Product | amount |
| Chopped meat | 500 g |
| Millet | 120 g |
| Onion | 100 g |
| Tomato paste | 50 g |
| Sour cream | 250 g |
| Sweet ground paprika | 1 tsp |
| Ground black pepper | 1/3 tsp |
| Salt | 3 tsp |
| White cabbage | 2.5 kg |
| Water | 2560 ml |
| Sunflower oil | 2 tbsp. l |
Step cooking
- For cooking, you will need 500 g of any stuffing. This recipe uses a mixture of pork and beef. In white cabbage weighing 2.5 kg, we cut a stalk with a sharp knife. Thick edges of cabbage leaves also need to be cut. We do not need all the cabbage, but only 16-18 top sheets will be needed.
- To make the cabbage leaves softer, put the cabbage in the bowl of the multicooker, placing it heading down. Pour the vegetable with cold water in an amount of 2 liters. Since the hardest sheet is at the base of the stump, it is necessary to boil well in this place. We turn on the multi-cook or fry mode in the multicooker. Thus, it will be possible to heat the water as quickly as possible.
- Well, wash 120 g of millet under running water and pour a small amount of boiling water, about 300 ml. Leave to stand like that for 10-15 minutes.
- Peel 100 g of onion from the husk and cut it into small cubes. It is required to chop the onion as finely as possible so that it is not felt in the meat.
- Add chopped onions and half a kilogram of minced meat to a deep bowl. We send to the ingredients 1 tsp. sweet paprika, a third of a teaspoon of black pepper and 2 tsp. salt without top.
- Drain the remaining liquid from millet and add it to the bowl with minced meat and other ingredients. All mix well with a spatula.
- To make the meat more juicy, add 100 ml of water and mix everything thoroughly.
- At this time, the cabbage continues to cook. After 15-20 minutes, it should be turned to the other side. This is most conveniently done with a fork and slotted spoon or any other spatula. So boil the cabbage for another 5-7 minutes.
- Turn off the slow cooker, drain the water and get the cabbage. In turn, we separate from it about 16-18 top sheets. This must be done carefully so as not to damage the cabbage leaves.
- On the cooled leaves of cabbage spread about 1.5 tbsp. l minced meat. The amount of filling can be more or less, depending on the size of the cabbage leaf.
- We wrap cabbage rolls so that the meat does not fall out. Similarly, spread the filling and wrap the remaining cabbage leaves. If the thick part comes across on the sheets, then carefully cut it off with a knife.
- Pour 2 tbsp into the multicooker bowl. l sunflower oil and tightly spread all the cabbage rolls.
- In a separate glass, prepare pouring, mixing 250 g of sour cream of any fat content and 50 g of tomato paste. Salt all 1 tsp. salt and pour 160 ml of water. All mix well until a homogeneous consistency.
- Fill the stuffed cabbage with the resulting mixture and close the lid of the multicooker. We turn on the "quenching" mode, setting the time to 45 minutes.
- After 45 minutes, the cabbage rolls are ready.
- We spread them on a beautiful plate and serve, sprinkling with chopped fresh herbs on top and pouring a small amount of sour cream on top.
Video recipe
A simple and step-by-step recipe is presented to your attention, according to which you can easily make homemade cabbage rolls. They are prepared in a slow cooker relatively quickly, with each stage described in detail. All ingredients are indicated at the beginning of the video, and a certain amount of food is required.
Do you cook stuffed cabbage with minced meat? Prefer to make them in a slow cooker or boil in a pan? What additional ingredients do you add to the stuffing? It is interesting to read in the comments about your experience in making cabbage rolls.
Other cabbage recipes
Stuffed cabbage with minced meat
Enjoy reading!
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