5 Ideas cooking cabbage with meat

Stuffed cabbage with meat - it would seem, what is there to say: ordinary cabbage rolls, which are loved by many, one of the most popular dishes from our kitchen. But things are not so simple, because the cabbage rolls with meat can be cooked very differently.

Filling and method of preparation stuffed cabbage with meat - it is a huge room for imagination. First, you can use different kinds of meat, combine them with each other, and secondly, to add to the meat of different vegetables and even fruits and dried fruits - taste of this dish only benefit would be interesting and unusual. However, a very unusual variant of meat stuffed cabbage is now no question: is it a combination of meat, for example, apples or raisins - it is something completely new and unusual? Well, cook meat stuffed cabbage can also be different, using not just firefighting water or vegetable oil for frying, and more make the taste more dishes spicy foods. Or you can just prepare for an interesting sauce stuffed cabbage, as in our first recipe.

Idea One: Stuffed cabbage in Bulgarian with yogurt sauce

You will need: 500g veal, pork 300g, 100g butter, 30-40 cabbage or grape leaves, 1 cup of yogurt and green onions,? cup of rice, parsley, paprika, mint, pepper, salt.

How to cook cabbage rolls in Bulgarian. Grind and part of the oil fry the onion, adding a small amount of water, add the paprika, stir, add finely chopped or twisted in a meat grinder meat, rice, chopped mint and parsley, pepper, mix, pour salt in hot water and put out to the water absorption of rice. Scalded with boiling salted cabbage leaves, each lay out the filling, molded cabbage rolls, put them close to each other in a saucepan, pour in two-thirds of a cup of water, 1 tsp butter, put the lid on low heat until tender. Lightly whisk the yogurt, add the softened butter and paprika, beat again until smooth. Post cooked sauce stuffed cabbage.

Idea Two: Stuffed cabbage with meat and raisins

You will need: 50g butter, 1 small head of cabbage, sour cream, salt, stuffing - 500g of meat (lamb, veal, beef), 150g of rice and black raisins pitted, 2 eggs, 1 onion, garlic, broth, black pepper, salt .

How to cook stuffed with meat and raisins. Grind the onion and garlic for the filling, fry in oil, add the meat twisted in a meat grinder, salt and pepper and fry 3-5min. Rinse and dry the rice, mix with minced meat, add pre-soaked raisins in warm water. Disassemble the leaves of the cabbage, wash them, dipped in boiling salted water, boil for 5 min, dry, thick veins hammer to fight off. Put on 1-1,5st.l. filling on each leaf of cabbage, cabbage molded, put them in a pot with a thick bottom, pour 1-1.5 cups of water, put a piece of butter, with the lid on low heat simmer until tender. Add sour cream to stuffed cabbage for 1-2min until cooked, immediately turn off the heat, let stand, covered before serving 10-15min.

Idea Three: Stuffed with meat and cheese

You will need: 500g for small potatoes and tomatoes, minced pork 175g, 60g grated cheese, 1 egg, onion and a slice of bread, 3 tablespoons flavored vinegar and olive oil, pepper, salt.

How to cook stuffed with meat and cheese. Lower leaves of cabbage for a few minutes in boiling salted water, then pat dry. Grind the onion, mix with 40g grated cheese, meat, egg, add 1 tablespoon vinegar, stir, add minced crushed bread crumbs, pepper and salt and mix well. Put cooked stuffing on the cabbage leaves, stuffed twist. Dice the tomatoes and place in a pan with 1 tablespoon oil, pour 50ml of water, add the remaining vinegar, stir and put out in this mixture stuffed 15min. Cut potatoes into quarters and fry separately 15min on the remaining oil and season with salt and pepper. Serve stuffed with potatoes, sprinkle with the remaining cheese.

Idea Four: Stuffed cabbage with meat and chanterelles

You will need: 800g cabbage, 300g for chanterelles and canned minced meat, 125ml milk 100g white bread, 50g butter 20g flour 8 slices smoked bacon, 2 eggs and garlic cloves, 1 onion, a pinch of curry, beef broth and a glass cream, 2 tablespoons chopped parsley, 1 teaspoon mustard, oregano, pepper, salt.

How to cook stuffed with meat and chanterelles. Cut cabbage stalks, lower head in salted boiling water and boil for 5 min, then separate the leaves and cut 8 thickening. Pour milk bread, chop the onion and garlic in butter put out, add the mushrooms and simmer another 2-3 minutes, chop half of the mixture of garlic, onions and mushrooms. Stir minced with depressed bread, chopped mushrooms part with onion and garlic, mustard, eggs, pepper and salt, add curry and oregano and mix. Share on leaves cooked ground beef, cabbage molded wrap their bacon. Put cabbage in a saucepan, pour in the broth, put the lid half an hour to get. In broth remaining after quenching pour the cream and boil for 10 minutes, then thicken with flour mixture, mix with butter, add the remaining mushrooms with onion and garlic, parsley. Post stuffed with prepared sauce.

The idea of a fifth: Stuffed meat in French

Need: 1.5kg cabbage, 200g lean pork, beef or 100g of chicken, Swiss cheese 60g, 50g bacon on and leaves of green salad, 2 eggs boiled hard boiled, 1 clove garlic, carrots, onions chopped glass, white wine and dry beef broth? cup of rice, 2 tablespoons olive oil, herbs celery and parsley, bay leaf, black pepper, peas, salt.

How to cook stuffed with meat in French. Combine meat, bacon, beef or chicken, salad, half an onion, cheese, eggs and twist together in a meat grinder, add minced boiled until half rice, lightly fry in butter mince, pepper and salt. Boil cabbage in salted boiling water, removing the stalk, 5min, get, cool, disassemble the leaves, petioles repulse. Put cooked stuffing on the cabbage leaves, stuffed cabbage roll, put them in a pan, sprinkle with chopped carrot circles, remaining onion, add the laurel, parsley, pepper, peas, pour broth and wine, cover and stew until tender over low heat. When serving pour sauce cooked cabbage.

Stuffed cabbage, cooked on the proposed recipes, will certainly please all fans of this dish is an innovative twist of taste, bon appetit!