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As you have already noticed from stuffed peppers, I love to bake such dishes in the oven and make a very bright sauce for them. And this recipe for cabbage rolls will be just as rich in different aromas and tastes.
Ingredients:
Pork and beef mince - 500 g
Rice half boiled - 2 tablespoons
Carrot - half
Onion - 1 pc.
Tomato - 3 pcs
Bulgarian pepper - 1 pc.
Zucchini - half
Beijing cabbage - 10-12 sheets
Garlic - clove
Dry garlic - 0.5 tsp
Thyme - 0.5 tsp
Paprika - 0.5 tsp
Black pepper - 0.5 tsp
Flour - 1 teaspoon
Cream - 100 ml
Bay leaf - 2 pcs
Vegetable oil
Salt
Cooking:
Add half a teaspoon of dry garlic to the minced pork and beef. We add dry, because fresh gives too much flavor. Also add half a teaspoon of thyme, paprika and black pepper to the minced meat.
We cut a quarter of the onion into a small cube, send it to the pan and sauté in vegetable oil.
For cabbage rolls, take the leaves of Chinese cabbage. It is more convenient to work with it, and it does not give a bright cabbage aroma, like white cabbage. The taste of meat remains brighter, and since the Beijing cabbage leaf is very tender, it cooks much faster.
We cut off the cuttings from the leaves of Chinese cabbage, cut them into small cubes and send them to minced meat, they will create friability and juiciness. Add sautéed onions to the minced meat, two tablespoons of half-boiled rice in advance. Salt and mix.
We make the sauce with which we will water the cabbage rolls.
We cut half of the zucchini and carrots into arbitrary pieces, and the onion into cubes. We send the vegetables to the pan and fry in vegetable oil.
When the vegetables are lightly fried, add the tomatoes, peeled and cut into slices.
While the vegetables are languishing, pour water into a large saucepan and put on fire.
Add one teaspoon of flour to the vegetables so that the sauce is homogeneous. Add water and simmer vegetables until tender. Next, pour the cream and put one finely chopped clove of garlic. Salt, pepper, add a little water from cooking cabbage and stew a little.
When the water in the pan boils, we throw cabbage leaves there and cook them for no more than two minutes. It is necessary that the "leg" of the leaf is boiled and becomes soft. After two minutes, we take the leaves out of the pan and lower them into cold water to stop the cooking process. Immediately drain the water, because it has warmed up, and immediately fill it again with cold water. Place cabbage leaves on paper towels and blot them with a paper towel to remove excess moisture.
On one side of the cabbage leaf, the "leg" is completely smooth, this side will be the front. The other side has a "leg" with bulges, these stiffening ribs make it difficult to tuck the sheet. Therefore, with a knife we remove the thickness of the “legs” and get a thin leaf that is ready for wrapping.
Spoon minced meat. We make one turn, then we turn the sheet on both sides and wrap it up to the end with an envelope. We do this with all the cabbage leaves.
We spread the cabbage rolls in a baking dish, put two bay leaves and bell peppers on top, cut into rings. Sprinkle with salt to salt the cabbage leaves.
From the pan, transfer the vegetables to a blender and beat at low speed until smooth. Pour the cabbage rolls with this sauce.
We shake the baking dish so that the sauce penetrates between the cabbage rolls. We send it to the preheated oven for 20 minutes.
Pour the sauce into a plate, spread the bell pepper, stuffed cabbage on top. Sprinkle with pepper.
Delicate taste of spices, creamy vegetable sauce, soft crispy cabbage - the perfect combination.
The taste is amazing!!!