Frozen cabbage rolls in a pan. How to cook frozen cabbage rolls correctly

Stuffed cabbage rolls are a dish that can be served both at the everyday table and at the holiday table. They are prepared according to different recipes and if you make a lot of them, they tolerate freezing well. All that remains is to figure out how to cook frozen cabbage rolls. In a frying pan or in the oven, defrost or not, boil or simmer? So, we reveal all the secrets of cooking semi-finished products.

In a frying pan

Let's start with the simplest method - how to cook frozen cabbage rolls in a frying pan. The good thing about it is that the cabbage rolls don’t even need to be defrosted. Simply heat up a utensil with high sides and place the workpiece on it.

You should only use a cast iron frying pan. In it, semi-finished products will not only not stick, but will also be fried and stewed well. If you don’t have it, you can use thick-walled cast iron.

If you plan to cook semi-finished meat products, you can also prepare the gravy sauce at the same time. To do this, cabbage rolls are laid out in rows, sprinkled with grated raw carrots and chopped onions. Fill the contents with water so that it completely covers the “envelopes”. Cover with a lid, place the frying pan on the stove and, when the contents boil, reduce the heat to low, add tomato paste, sour cream, salt and pepper to taste and simmer until fully cooked (40-60 minutes).

How to cook delicious frozen cabbage rolls in a saucepan

For 1 kg of frozen semi-finished products you will need two carrots, as well as salt and pepper. To prepare the sauce, prepare 3 tbsp. l. vegetable oil and tomato paste with flour, two tbsp. l. each ingredient.
And now about how to properly cook frozen cabbage rolls in a pan:

That's it, the dish is ready. You can put it on a plate and start eating.

Multicooker to the rescue

There is such a unit in almost every kitchen. It is very convenient and allows you to prepare various dishes. So it’s worth considering how to cook frozen cabbage rolls in a slow cooker:

You can use different sauces for cooking. Some housewives add garlic, various spices or other ingredients. Variety never hurts.

That's it, you can sit down at the table.

Yummy from the oven

We have already described above how to stew frozen cabbage rolls in a saucepan. Now try baking them in the oven. It turns out very tasty.

During the cooking process, try to place the blueberries on one floor. This will allow them to bake well and quickly.

Before preparing frozen cabbage rolls, you should take note of a few more rules:

Instead of cream, you can use broth, preferably meat, or water. It should be hot, but not boiling water, otherwise the sour cream will curdle and the dish will be ruined.
When preparing the sauce, watch the fire - it should be small so that the prepared product does not burn.
And don't boil the sauce, he doesn't like that.

We introduced you to how to cook frozen cabbage rolls in different ways. Try experimenting and find the most delicious solution for yourself.

Video recipe for making homemade delicious cabbage rolls

Place semi-finished cabbage rolls frozen in a heated frying pan, poured with oil, and fry for 5 minutes on each side. Then add water (to half cover the cabbage rolls), sour cream or ketchup and simmer for 20 minutes over medium heat under the lid.

Simmer homemade cabbage rolls for 40 minutes.

How to deliciously fry semi-finished cabbage rolls

Products
Semi-finished cabbage rolls – 6 pieces
Onion - 2 heads
Carrots – 1 large carrot
Sour cream and tomato ketchup (optionally, mayonnaise and adjika) - to taste
Dry white wine (or water) - 1 glass
Salt and pepper - to taste

How to cook semi-finished cabbage rolls in a frying pan
1. Peel and chop the onions, peel and grate the carrots.
2. Heat a frying pan, pour oil, add onion, fry it for 5 minutes, stirring.
3. Add carrots to the pan and fry for another 5 minutes.
4. Salt and pepper the onions and carrots.
5. In a separate frying pan, fry the cabbage rolls for 5 minutes on each side. Semi-finished cabbage rolls are not defrosted before frying.
6. Place the cabbage rolls with the onions and carrots, add wine (or water) to half the level of the cabbage rolls, pour in the sauce and simmer under a closed lid for 30 minutes.

The shelf life of semi-finished cabbage rolls is 5 days in the refrigerator at a temperature of 0-+3 degrees, or in the freezer at -18 degrees for 3 months.

How to stew cabbage rolls

Products
Minced meat - 300 grams
Eggs - 2 pieces
Onion - 1 piece
Rice in bags for cooking - 1 piece
Cabbage - 300 grams
Salt - half a teaspoon
Ground black pepper - a quarter teaspoon
Breadcrumbs - 5 tablespoons
Vegetable oil - 5 tablespoons
Sour cream - 200 grams

Food preparation
1. Cook 1 bag of rice.
2.Very finely chop 1 onion.
3. Cut 300 grams of cabbage into 1x1 centimeter squares.
4. Place 5 tablespoons of breadcrumbs on a plate.
5. Place 300 grams of prepared minced meat in a bowl.
6. Add onion, rice, cabbage, eggs, half a teaspoon of salt, a quarter teaspoon of ground black pepper to the minced meat and mix everything.
7. Form cutlets (lazy cabbage rolls).
8. Place each cabbage roll in a plate with breadcrumbs and turn over several times.

How to stew lazy cabbage rolls in a frying pan
1. Pour 5 tablespoons of vegetable oil into a frying pan, place over medium heat, heat for 1 minute.
2. Place cabbage rolls in a frying pan and fry for 5 minutes.
3. Turn the cabbage rolls over and fry for 5 minutes.
4. Close the frying pan with lazy cabbage rolls with a lid, turn the heat to low and simmer for 20 minutes.

Lazy cabbage rolls in a slow cooker
1. Pour 5 tablespoons of vegetable oil into the multicooker bowl and place the lazy cabbage rolls.
2. Cook for 60 minutes on the “Baking” mode.

Lazy cabbage rolls in the microwave
1. Place the lazy cabbage rolls in the pan.
2. Add 1 glass of water and a quarter teaspoon of salt to 200 grams of sour cream, stir and pour the resulting sauce over the lazy cabbage rolls.
3. Cook for 40 minutes at 750 watts.
Serve lazy cabbage rolls with sour cream, mayonnaise or ketchup.

Fkusnofacts

2. The name “cabbage rolls” appeared in Russian cuisine at the beginning of the 18th century along with the fashion for fried pigeons that came from France. At first they actually fried the birds, and then they began to mix minced beef with millet porridge and wrap it in cabbage leaves; the name, naturally, also underwent changes.

3. Cabbage rolls are a dish typical of Slavic and Baltic cuisines. There is an opinion that the tradition of baking minced lamb in grape leaves (dolma) came from Turkey and Armenia, and European peoples used the cooking method, but replaced the main ingredients.

Hello my dear readers! In my family, everyone loves cabbage rolls, especially homemade ones - made with warmth, according to a recipe proven over the years. But there is not always enough time for such large-scale home cooking, and store-bought analogues come to the rescue. Today I will share with you recipes on how to prepare semi-finished cabbage rolls so that those around you won’t feel the difference.

How long to cook frozen semi-finished products? On average, the process will take 40-50 minutes, but some options involve bringing the dish to condition more quickly.

It is very important to complement the dish with the right sauce. In the case of these semi-finished products, such a sauce can be tomato or creamy, for example, sour cream. By the way, no one bothers you to mix these options into one and still enjoy the taste.

There are a lot of options for preparing the dish: you can cook on the stove, cook in the microwave, fry in a frying pan or in a slow cooker. Interesting? Then let's get started quickly.

How to deliciously cook semi-finished frozen cabbage rolls in a frying pan?

A classic instant recipe. Store-bought semi-finished products combined with vegetables and tomatoes give a fresh taste. And garlic powder adds the right touch of spice :)

For the dish prepare:

5-6 pcs. semi-finished products;
2 tbsp. sour cream;
1 cup of water;
1 tbsp. tomato paste;
1 large carrot;
1 medium onion;
salt, pepper, garlic powder;
fresh greens.

Cooking instructions:

1. Chop the onion. Grate the carrots on a coarse grater.

2. In a deep frying pan with vegetable oil, fry the onions and carrots together. Place vegetables on a separate plate.

3. Place semi-finished products in a frying pan. Fry over medium heat on both sides until the cabbage leaves turn golden brown.

4. Add the carrot and onion mixture to the cabbage rolls.

5. Stir sour cream and tomato paste in a cup of water, add spices and salt. Taste to taste.

6. Pour the contents of the pan with the resulting sauce. It should almost completely cover the dish. If not enough, add more water.

ARTICLES ON THE TOPIC:

7. After boiling, simmer with vegetables over low heat with the lid closed for 20 minutes. When finished, sprinkle the dish with fresh herbs and remove from heat.

You don’t have to fry semi-finished products, but simply add them to sautéed vegetables and simmer.

8. Re-cover the pan and let the contents rise for 5-10 minutes.

Place the resulting dish of lazy cabbage rolls among portioned plates and invite your family to the table. Bon appetit!

How to cook semi-finished cabbage rolls with tomato paste in a saucepan?

The stir-fry includes a fragrant combination of mixed vegetables and bay leaves. The dish turns out juicy and does not require the use of additional sauce. The recipe is designed for a large number of people. If necessary, you can reduce the amount of ingredients.

List of ingredients:

20 pcs. cabbage rolls;
6 sheets of boiled cabbage;
300 g onions;
200 g carrots;
400 g tomato;
2 tbsp. tomato paste;
250 g bell pepper;
1 tsp salt;
1 tsp Sahara;
½ semi-bitter pepper;
Bay leaf.

How to cook:

1. Microwave cabbage leaves. So the process will take you a couple of minutes.

2. Grate the carrots on a coarse grater and chop the onion.

3. Cut bell peppers and tomatoes into small pieces.

4. Grease a deep frying pan with vegetable oil and heat it up. Place grated carrots and fry lightly.

5. Add onions, tomatoes and bell peppers to the carrots and fry the vegetables together.

6. When finished, add the paste. To balance the taste, add salt and sugar, mix well.

7. Take a deep saucepan and line the bottom with cabbage leaves. Place 10 pieces on them. semi-finished products.

8. Chop the semi-bitter pepper into rings. Place half on top of the cabbage rolls in the pan. Top with 1/2 of the prepared roast.

10. Fill the contents of the pan with water until it completely covers the contents. Add bay leaf and salt.

11. Place the pan over medium heat and wait for the liquid to boil. After boiling, cook for 40 minutes.

As a result, you will get a fairly flavorful dish for dinner. Serve with gravy made from its own juices and mixed vegetables. Do not overdo it with pepper in the composition, so as not to interrupt the taste!

How to cook ready-made cabbage rolls from the store in a pan with sour cream?

This is an example of stewing a dish in a saucepan without tomato paste. Bay leaf and allspice are the main spices that will add a little spice. In combination with sour cream, the result is very tempting :)

For the recipe you will need:

7-8 pcs. cabbage rolls;
fresh cabbage (optional);
1 large carrot;
2-3 bay leaves;
4 things. allspice;
200 ml sour cream;
salt.

How to cook:

1. If you wish, if you have 5-6 cabbage leaves left in the refrigerator, you can make a shelf for the dish. Take a deep saucepan and cover its bottom with cabbage leaves.

2. Grate the carrots on top using a coarse grater.

3. Place semi-finished products on the substrate in 1 layer.

If the entire quantity does not fit, then cover the first layer with grated carrots and lay the second one.

4. When finished, add the bay leaf and allspice to the pan. Pour in sour cream.

5. Fill the contents of the pan with boiling water diluted with salt. Taste the water, it should be salty. The water should completely cover the contents.

6. Place the pan on the fire. After the water boils, simmer over low heat for 30-40 minutes.

For greater tenderness and fullness of taste, I recommend generously pouring the resulting gravy over the finished dish :)

Recipe for preparing semi-finished cabbage rolls in the oven

Baking in the oven makes the dish low in calories, and the vegetables included make it a balanced dinner. For the gravy, make a creamy sauce to soften the flavor.

Required ingredients:

15-20 pcs. cabbage rolls;
3 medium onions;
1-2 carrots;
1 bell pepper;
4 tbsp. tomato paste;
a mixture of aromatic herbs, salt and pepper.
a piece of butter.

Step-by-step description with photos:

1. Grease a baking dish or baking sheet with butter. Place semi-finished cabbage rolls in one layer.

2. Bake in an oven preheated to 180 degrees until browned (about 20 minutes).

3. Grate the carrots or chop into strips. Cut the bell pepper into strips too.

4. Chop the onion into half rings. When finished, separate it with your fingers.

5. Pour vegetable oil into a deep frying pan and heat it up. Fry the onions until golden brown.

6. Add carrots to the pan and fry further.

7. Add bell pepper strips to the fried vegetables, stir and cook until soft.

8. Add tomato paste and simmer for 2-3 minutes.

9. When finished, pour 100 ml of water into the frying pan, add salt (do not skimp on salt) and pepper. Add dried aromatic herbs. Mix the finished mixture well and simmer for 5-7 minutes.

10. Remove the pan from the oven and pour the prepared sauce mixture over the semi-finished products. Fill with water until it covers them completely.

11. Cover the pan with foil and use a toothpick to make holes. Simmer in the oven at 180 degrees for 30-40 minutes.

A quick tip: try experimenting with vegetable seasonings. This will allow familiar vegetables to sound in a new way.

How to stew ready-made frozen cabbage rolls in a slow cooker?

Without much effort, you will get a tender dish that tastes no different from homemade cabbage rolls. Maintaining the proportions of salt and sugar will make the final taste softer.

Ingredients:

10-15 pcs. cabbage rolls;
cabbage leaves (optional);
150-200 ml sour cream;
150 ml water;
2 tsp tomato paste;
½ tsp. salt;
½ tsp. Sahara.

Instructions for the recipe:

1. Grease the multicooker bowl with vegetable oil. Pour in 50-70 ml of water.

2. To make the broth juicy, line the bottom with cabbage leaves, if you have some in the refrigerator. 5-6 pieces are enough.

3. In a separate bowl, combine sour cream and tomato mixture. Add salt, add sugar and mix thoroughly. Pour 150 ml of water into the sour cream mixture and stir again.

4. Place the first layer of cabbage rolls in the multicooker bowl. Drizzle half of the tomato-sour cream sauce over the layer.

5. Place the second layer and pour the remaining amount of sour cream sauce over the semi-finished products.

6. Cook in the “Stew” mode for 30 minutes.

The dish, cooked in tomato and sour cream sauce, turns out very tender and creamy. Don't forget to cut vegetables to decorate the dish!

How to properly cook frozen cabbage rolls in the microwave?

This is the fastest recipe I've ever come across. An example of how to cook if all you have is a microwave. Spend 20 minutes of your time and the result will surprise you!

Prepare foods:

4-5 pieces of semi-finished products;
2-3 tbsp. tomato paste;
200-250 ml water;
tomato (optional);
spices and salt.

Step-by-step instruction:

1. In a separate bowl, mix paste, water and your favorite spices. You need so much water that it then covers the entire contents of the plate. Mix the filling thoroughly until smooth.

You can add 1 grated peeled tomato to the sauce for juiciness.

2. Place the prepared frozen cabbage rolls in a microwave-safe bowl.

3. Pour in the resulting tomato mixture and cook in the microwave at maximum power for 20 minutes.

This option is ideal if you suddenly want cabbage rolls, but don’t want to spend an hour stewing them.

I hope you found exactly what you want in this collection of recipes for making store-bought cabbage rolls. Could you please share how to reheat such semi-finished products so that they do not lose their juiciness? I will be waiting for your feedback and photos of your dishes. Perhaps you can share your secret recipes for sauces that go well with this dish. Until new delicious meetings, friends!

Stuffed cabbage rolls are not a traditional Russian dish, but a recipe from Middle Eastern and European cuisine. Frozen cabbage rolls are a real help for housewives, because they can be prepared at any time, simply by taking the semi-finished product out of the freezer. Despite the simplicity of preparation, the dish has its secrets.

Compound:

Cabbage – 1 head
Minced meat (can be replaced with mushrooms) – 1 kg
Onions – 1 pc.
Chicken egg – 1 pc.
Rice – 5 tbsp. l.
Salt, pepper and seasonings - to taste

Preparation:

First you need to prepare the filling. Mix the egg, seasonings, finely chopped onion, cooked rice and minced meat in a separate bowl. When the filling is ready, you can start preparing the cabbage.
Carefully remove the large leaves from the head, place them in the pan and cook for about 20 minutes. Place the filling in each prepared leaf, wrap it and place it in the freezer.
Frozen cabbage rolls are ready, now you can cook them at any time according to the following principle:
Without defrosting, place the cabbage rolls in a thick cast iron pan. Sprinkle the dish with grated raw carrots on top and add a small raw onion. Pour enough boiling water into the pan to completely cover the semi-finished products. Cover with a lid.
When the water boils, reduce the heat, add a little sour cream, salt to taste and tomato sauce. Simmer the cabbage rolls until done. Serve the finished dish hot, sprinkled with herbs.
Frozen cabbage rolls can also be cooked in the oven. Place semi-finished products on a ceramic baking dish. Pour some water into the bottom. Coat the cabbage rolls with sour cream or prepare the sauce. If desired, you can sprinkle grated carrots on top.
Cover the pan with parchment paper or double folded foil. There should be a small gap between the paper and the cabbage rolls. First 30 min. bake cabbage rolls at a temperature of 120 degrees, then for about an hour at a temperature of 150 degrees. Keep an eye on the water, if it has evaporated, add a little more.
Remove the paper from the pan, pour the sauce over the cabbage rolls and keep them in the oven for another 10 minutes. at a temperature of 170 degrees.

How to cook cabbage rolls correctly?

Compound:

Cabbage – 1 head
Pork – 1 kg
Pork fat – 150 g
Onions – 1 pc.
Sour cream – 150 g
Tomato puree – 50 g
Ground pepper and salt - to taste

Preparation:

Separate the leaves from the cabbage, place them in salted boiling water and simmer for several minutes over low heat.
Cut the pork into thin slices, beat them, salt and pepper. Finely chop the onion and stew it in fat. Place a slice of meat and stewed onion on each cabbage leaf.
Wrap each sheet with a roll. Place semi-finished products in the freezer.
To prepare, place cabbage leaves on the bottom of the pan, place cabbage rolls on them, pour in salted boiling water, add pork fat and simmer over low heat for about 1.5 hours. When the dish is ready, pour it with tomato puree and sour cream sauce. Serve hot.

Compound:

Cabbage – 1 head
Tomatoes – 0.5 kg
Onions – 1 pc.
Cheese – 500 g
Pork – 1 kg
Eggs – 3 pcs.
Flavored vinegar - 5 tbsp. l.
Bread – 3 slices
Vegetable oil – 2 tbsp. l.
Salt and pepper - to taste

Preparation:

Separate the leaves from the cabbage, place them in a pan of boiling water and cook until tender. Peel the tomatoes and cut them into cubes. Finely chop the onion, grate the cheese on a medium grater, and finely chop the pork. Combine chopped onion, pork, cheese, eggs and flavored vinegar in a separate bowl.
Grind the bread pulp and add to the filling. Season with salt and pepper. Spread the prepared filling onto the cabbage leaves, form into rolls and secure. Freeze prepared semi-finished products.
To prepare the dish, heat the oil in a frying pan, add 70 ml of water, a little vinegar and tomatoes. Simmer the cabbage rolls in the resulting sauce for about 15 minutes.

Compound:

Cabbage – 1 head
Buckwheat – 200 g
Sunflower oil – 200 ml
Dried mushrooms (any) – 30 g
Onions – 70 g
Breadcrumbs – 100 g
Flour – 40 g
Salt and pepper - to taste

Preparation:

Boil a head of cabbage in salted water for about 15 minutes. Carefully cut off the leaves. Place pre-boiled buckwheat on them, add vegetable oil. Tie each sheet with thread. Roll the cabbage rolls in breadcrumbs and fry them in vegetable oil until cooked.
When you have prepared the main part, you can start the sauce. Soak dried mushrooms for 4 hours in water, then boil. Finely chop the onion and fry it with flour, add mushroom broth, finely chopped mushrooms and ground black pepper. Pour the prepared sauce over the dish and serve hot. In this recipe, you can not only freeze semi-finished cabbage rolls, but also prepare the sauce for future use. You can store it for several days in a clean glass container with a lid.

Stuffed cabbage rolls are a delicious dish that has many recipe options. You can make the stuffing for cabbage rolls from meat, mushrooms, vegetables, and then freeze the semi-finished products in the freezer and cook when the opportunity arises. Stuffed cabbage rolls can be served as a separate dish or with a side dish. For example, baked potatoes with garlic go great with them!

Tasty and juicy cabbage rolls with meat will definitely appeal to everyone, and you don’t have to make them yourself, you can buy ready-made frozen semi-finished products in the store and boil them at home, so in this article we’ll look at how long and how to properly cook cabbage rolls with meat in a saucepan so that they They turned out tasty, juicy and aromatic.

How long to cook cabbage rolls in a saucepan?

The time for cooking cabbage rolls in a pan depends on the size and type (only made or frozen), so let’s take a closer look at how long cabbage rolls are cooked in a pan:

How long should you cook cabbage rolls (fresh, just cooked)? On average, cabbage rolls need to be boiled (stewed) in a saucepan for 30-35 minutes until cooked (if at least 1 hour, so that the cabbage is not crispy, but very soft).
How long to cook frozen cabbage rolls in a saucepan? Frozen cabbage rolls are cooked 10-15 minutes longer than freshly cooked ones (on average 40-50 minutes after boiling water in the pan).
How long does it take to cook cabbage rolls in a steamer (multi-cooker)? Stuffed cabbage rolls can be cooked in a slow cooker using the “Steam” mode or in a double boiler in 35-40 minutes.
How long to cook cabbage for cabbage rolls? Cabbage leaves must be cooked for 10 minutes after boiling water in a pan before preparing cabbage rolls.

Having learned how long to cook cabbage rolls with meat in a saucepan, we will now consider step by step the process of preparing them, so that you know how to properly cook them in a saucepan at home.

How to cook cabbage rolls in a pan (frozen and fresh)?

Ingredients: cabbage rolls (frozen or freshly prepared), water, onions, carrots, tomato paste, bay leaf, ground black pepper, vegetable oil, salt.
Total cooking time: 40 minutes, preparation time: 10 minutes, cooking time: 30 minutes.
Calorie content: 97 calories (per 100 grams of product).
Cuisine: Slavic. Type of dish: main course. Number of servings: 2.

The most common and simplest way to cook cabbage rolls with meat is to cook them in a saucepan (it is better to give preference to a thick-bottomed pan or cast iron). Let's take a step-by-step look at how to cook cabbage rolls in a saucepan.

First of all, prepare the sauce for cooking cabbage rolls: peel the onion and finely chop the onion, peel and grate the carrots, then fry them in vegetable oil in a frying pan, add tomato paste, water and simmer for 10 minutes, then add salt and ground black pepper and bay leaf and simmer for another 3-4 minutes.
Place the cabbage rolls tightly next to each other in a saucepan (frozen semi-finished products do not need to be thawed first), add the prepared sauce and fill with cold water so that it completely covers the cabbage rolls.
Bring the water in the pan to a boil, reduce the heat (the water should not boil too much) and cook the cabbage rolls for at least 30 minutes until cooked (frozen for at least 40 minutes). Cover the pan with a lid.

Note: to prevent the cabbage on the cabbage rolls from bursting in the bottom layer, you can put several whole cabbage leaves on the bottom of the pan before cooking.

In conclusion to the article, it can be noted that knowing how and how much to cook cabbage rolls in a pan, you can prepare a tasty and satisfying dish and pleasantly surprise your guests and loved ones. We leave our reviews and useful tips on how to cook cabbage rolls (frozen and fresh) in a saucepan in the comments to the article and share it on social networks if it was useful to you.

Compound:

Cabbage - 1 head
Minced meat (can be replaced with mushrooms) - 1 kg
Onions - 1 pc.
Chicken egg - 1 pc.
Rice - 5 tbsp. l.
Salt, pepper and seasonings - to taste

Preparation:

First you need to prepare the filling. Mix egg, seasonings, finely chopped onion, cooked rice and minced meat in a separate bowl. When the filling is ready, you can start preparing the cabbage.
Carefully remove the large leaves from the head, place them in the pan and cook for about 20 minutes. Place the filling in each prepared leaf, wrap it and place it in the freezer.
Frozen cabbage rolls are ready, now you can cook them at any time according to the following principle:
Without defrosting, place the cabbage rolls in a thick cast iron pan. Sprinkle the dish with grated raw carrots on top and add a small raw onion. Pour enough boiling water into the pan to completely cover the semi-finished products. Cover with a lid.
When the water boils, reduce the heat, add a little sour cream, salt to taste and tomato sauce. Simmer the cabbage rolls until done. Serve the finished dish hot, sprinkled with herbs.
Frozen cabbage rolls can also be cooked in the oven. Place semi-finished products on a ceramic baking dish. Pour some water into the bottom. Coat the cabbage rolls with sour cream or prepare the sauce. If desired, you can sprinkle grated carrots on top.
Cover the pan with parchment paper or double folded foil. There should be a small gap between the paper and the cabbage rolls. First 30 min. bake cabbage rolls at a temperature of 120 degrees, then for about an hour at a temperature of 150 degrees. Keep an eye on the water, if it has evaporated, add a little more.
Remove the paper from the pan, pour the sauce over the cabbage rolls and keep them in the oven for another 10 minutes. at a temperature of 170 degrees.

Read also:Freezing vegetables at home.

How to cook cabbage rolls correctly?

Compound:

Cabbage - 1 head
Pork - 1 kg
Pork fat - 150 g
Onions - 1 pc.
Sour cream - 150 g
Tomato puree - 50 g
Ground pepper and salt - to taste

Preparation:

Separate the leaves from the cabbage, place them in salted boiling water and simmer for several minutes over low heat.
Cut the pork into thin slices, beat them, salt and pepper. Finely chop the onion and stew it in fat. Place a slice of meat and stewed onion on each cabbage leaf.
Wrap each sheet with a roll. Place semi-finished products in the freezer.
To prepare, place cabbage leaves on the bottom of the pan, place cabbage rolls on them, pour in salted boiling water, add pork fat and simmer over low heat for about 1.5 hours. When the dish is ready, pour it with tomato puree and sour cream sauce. Serve hot.

Compound:

Cabbage - 1 head
Tomatoes - 0.5 kg
Onions - 1 pc.
Cheese - 500 g
Pork - 1 kg
Eggs - 3 pcs.
Flavored vinegar - 5 tbsp. l.
Bread - 3 slices
Vegetable oil - 2 tbsp. l.
Salt and pepper - to taste

Preparation:

Separate the leaves from the cabbage, place them in a pan of boiling water and cook until tender. Peel the tomatoes and cut them into cubes. Finely chop the onion, grate the cheese on a medium grater, and finely chop the pork. Combine chopped onion, pork, cheese, eggs and flavored vinegar in a separate bowl.
Grind the bread pulp and add to the filling. Season with salt and pepper. Spread the prepared filling onto the cabbage leaves, form into rolls and secure. Freeze prepared semi-finished products.
To prepare the dish, heat the oil in a frying pan, add 70 ml of water, a little vinegar and tomatoes. Simmer the cabbage rolls in the resulting sauce for about 15 minutes.

Compound:

Cabbage - 1 head
Buckwheat - 200 g
Sunflower oil - 200 ml
Dried mushrooms (any) - 30 g
Onions - 70 g
Breadcrumbs - 100 g
Flour - 40 g
Salt and pepper - to taste

Preparation:

Boil a head of cabbage in salted water for about 15 minutes. Carefully cut off the leaves. Place pre-boiled buckwheat on them, add vegetable oil. Tie each sheet with thread. Roll the cabbage rolls in breadcrumbs and fry them in vegetable oil until cooked.
When you have prepared the main part, you can start the sauce. Soak dried mushrooms for 4 hours in water, then boil. Finely chop the onion and fry it with flour, add mushroom broth, finely chopped mushrooms and ground black pepper. Pour the prepared sauce over the dish and serve hot. In this recipe, you can not only freeze semi-finished cabbage rolls, but also prepare the sauce for future use. You can store it for several days in a clean glass container with a lid.

A favorite dish in many families came to us from Eastern European cuisine and surprisingly quickly took root, becoming its own in the vastness of the former CIS. We will tell you in detail how to fry cabbage rolls in a frying pan in the article, because such a delicious dish is actually not as easy to prepare as it seems at first glance. In order for the cooking to be successful and the result not to disappoint, you need to know certain culinary subtleties, which “Cook” will be happy to share with you.

Stuffed cabbage rolls are a dish that in the classical sense looks nothing more than minced meat baked in cabbage leaves. To add variety to the dish, additional ingredients are often added to the filling (mainly all kinds of vegetables, spices, herbs, etc.).

Making such cabbage rolls is quite difficult, since manually wrapping the filling in cabbage leaves is a long and labor-intensive task. However, the amazing taste of baked homemade cabbage rolls is undoubtedly worth the effort spent on preparation.

Homemade cabbage rolls in a frying pan

Ingredients

Minced meat (pork + beef - 1:1)- 500 g + -
Cabbage - 1 head + -
- 2-3 cloves + -
- 0.5-0.75 cups + -
- 3 pinches or to taste+ -
- 1 PC. + -
- to taste + -
- 2-3 pcs. (can be replaced with ketchup or tomato paste - 2-3 tbsp.)+ -
- for frying + -
- to taste + -
- 1 PC. + -

Products for sauce

Sour cream – 3-4 tbsp. l.;
Salt - to taste;
Ketchup (or tomato sauce) – 2 tbsp. l.;
Water or broth – 400-500 ml.

How to fry homemade cabbage rolls in a frying pan

We rinse the head of cabbage in water, separate it into leaves, and cook them for 1-2 minutes in salted water so that they soften and become more elastic. You can do it differently with cabbage: first boil a whole head of cabbage, then cut out the stalk from it, and then disassemble the “head” into leaves. We simply cut off the thickened part of the cabbage leaves.
Making minced meat: grind beef and pork in a meat grinder. It is not recommended to buy ready-made minced meat; it is better to spend time processing the meat yourself - it will turn out tastier and healthier.
Peel the onion, wash it, and chop it finely.
Wash, peel the carrots, grate on a fine grater.
Fry chopped onions and carrots in vegetable oil in a frying pan until softened.
We wash the greens under running water and chop them finely.
Boil the rice until half cooked.
We peel the garlic, chop it by hand or put it through a garlic press.
Wash the tomatoes, peel them, and chop them into small pieces. You can grind the tomatoes in a blender or grate them - any method of processing tomatoes into pulp is appropriate, choose the one that is most convenient for you.
Mix everything in one bowl: boiled rice, minced meat, tomatoes, salt, pepper, fried onions, chopped herbs and garlic. Mix everything thoroughly and start putting the filling on the cabbage leaves.
Place the prepared filling on each prepared cabbage leaf, then roll it up into an envelope.
Fry the cabbage envelopes with minced meat in a frying pan in a sufficient amount of vegetable oil.
While the cabbage rolls are frying, prepare the sauce for them: mix broth (water) with sour cream and ketchup (or tomato sauce) in a bowl. Stir the resulting mass and pour it over the cabbage rolls stewed in a frying pan, so that the dressing completely covers them.
Season the dish with pepper and salt to taste, and leave to simmer over medium heat for 30-40 minutes.
At the end of cooking, turn off the stove and leave the cabbage rolls in the pan under a closed lid on the switched off burners for 10 minutes.

Serve homemade cabbage rolls fried in oil with sour cream and finely chopped herbs.

How to cook lazy cabbage rolls in a frying pan

One of the varieties of classic cabbage rolls is lazy cabbage rolls. The technology for their preparation is largely similar, but the latter are prepared using a more simplified version.

The main difference between lazy cabbage rolls and traditional ones is the consistency of the dough from which they are made. If the regular ones are minced meat in cabbage leaves, then the lazy ones are shaped like regular cutlets. This makes it much easier and more time-saving.

Ingredients

Onions – 1 pc.;
Rice – 50 g;
Minced meat – 500 g;
Water – 400-500 ml;
Cabbage (white) – 200-250 g;
Carrots – 1 pc.;
Greens - to taste;
Egg – 1-2 pcs.;
Garlic – 2-3 cloves;
Salt - to taste;
Ground black pepper - to taste;
Tomato paste – 1.5-2 tbsp. l.;
Vegetable oil - for frying.

Cooking lazy cabbage rolls in a frying pan

We clean the carrots and onions, rinse them in water, and then chop them: onions into cubes, grate the carrots on a coarse grater.
Cook the rice for 8-10 minutes in salted water, then cool.
Fry chopped vegetables in oil in a frying pan. As soon as the carrots and onions are fried, transfer the frying to a plate and let cool.
Finely chop the head of cabbage, then gently crush the slices with your hands.
We make minced meat. It is advisable to use a combination of several types of meat (beef and pork), so the cabbage rolls will turn out juicier and tastier.
In a separate bowl, mix the minced meat with fried onions and carrots, add boiled rice, shredded cabbage, beat the eggs into the bowl, and finally add the pressed garlic.
Mix the resulting mass thoroughly with your hands, salt and pepper everything to taste, optionally, crush the minced meat with fresh/dry herbs.
We wet our palms in water and begin to form large cabbage rolls with wet hands, similar in shape to cutlets.
We make the filling for lazy cabbage rolls: stir tomato paste (sauce or homemade ketchup) in water.
Fry the lazy cabbage rolls until golden brown on both sides.
Pour the resulting tomato mixture over the fried cabbage rolls and continue to simmer the dish under a half-open lid over low heat for 20 minutes.

This completes the preparation of homemade lazy cabbage rolls. Serve the finished dish in tomato sauce or with sour cream, you can also sprinkle with herbs and spices to taste.

Not everyone is ready to make cabbage rolls from scratch at home, because it takes a lot of time, so many housewives use semi-finished products. We won’t talk about their obvious harm, but we’ll talk a little more about how to fry frozen cabbage rolls in a frying pan.

We will not fully describe the technology for frying frozen cabbage rolls, since the culinary steps of this process are in many ways similar to those described above in the previous 2 recipes. The only difference between preparing semi-finished cabbage rolls and classic homemade ones is the fact of defrosting them.

It is very important before cooking, 2 hours before starting, to defrost the cabbage rolls or (if you don’t have time to wait) place them in the microwave (“Defrost by weight” mode) for a few minutes. We drain the liquid formed after defrosting, squeeze the cabbage rolls themselves a little with your hands, then place them in a heated frying pan for a short frying until they are browned (5 minutes on each side). Next, we prepare semi-finished cabbage rolls using classical technology.

Stuffed cabbage rolls are a favorite dish for many. Few people know that self-prepared cabbage rolls can be frozen without affecting the taste and nutritional value. Freezing cabbage rolls is easy, the main thing is to do it in the final stage of preparation, then take it out and cook. Let's take a closer look at how to cook frozen cabbage rolls.

In just an hour, your frozen cabbage rolls will turn into an excellent dish that can even be served on a holiday table.

Ingredients

Basic

frozen cabbage rolls;
oil for frying.

For the sauce

tomato paste;
carrot;
pepper;
salt.

Preparation

Heat vegetable oil in a deep frying pan. Place the cabbage rolls without defrosting and fry them until defrosted. Try not to get a crispy crust - in our situation, the cabbage rolls need to be defrosted, not cooked.
Peel the onions and carrots. Finely chop the onion and place in a frying pan with heated vegetable oil, fry until golden brown.
Grate the carrots on a coarse grater and add to the onion, sauté for 5 minutes.
Pour tomato paste over the onions and carrots, add salt and pepper and simmer for about 6 minutes.
Prepare the pots: place cabbage rolls in them, pour sauce on top.
Place in a cold oven, immediately turning it on (up to 180 degrees) for 40-50 minutes.

There is another cooking method - boil frozen cabbage rolls. If you are cooking in a pan, then place the cabbage rolls in it, pour in the sauce, cover with a lid and put on the fire for about 40-60 minutes.

So, there are 12 frozen cabbage rolls.

Today the story will go exactly. If we talk about those that were frozen in a ready-made state, then everything is simple: you take them out, for example, in the evening, until the morning they will defrost perfectly, and you don’t have to be afraid to just leave them on the kitchen table - nothing will happen to them. Well, all that remains is to simply heat it up in any way - in the microwave or in a frying pan - and separately prepare tomato or sour cream sauce, with which to serve them.

Well, you don’t even need to defrost semi-finished cabbage rolls at all. I always just cook on the stove in a thick-walled pan, maybe in a duck pot or in a pressure cooker. Of course, you can use a ceramic mold or deep baking tray and cook everything in the oven.

The second method is more gentle and dietary - do not fry anything at all. In this case, simply lay cabbage rolls in layers, sprinkle each of them with grated carrots. Well, pour the desired sauce on top. The approximate composition of mine: broth, tomato paste, tomatoes in their own juice and seasonings. I talked about this in more detail in

But today there will be a more satisfying, far from the most dietary option.

So, the cabbage rolls themselves. If you are going to fry them, it will still be better if you choose them a little in advance, at least a couple of hours. It has been noticed that if they are 100% frozen, it is better not to fry them.

And then let’s not fry it, at least a little, but lighten the dish. If you froze not only cabbage rolls, but also the remains of cabbage (small leaves in which nothing can be wrapped), then simply put them on the bottom of the pan, and then on top, as tightly as possible, with our frozen cabbage rolls.

And now the sauce in which our cabbage rolls will be cooked. Its quantity depends on the density with which you laid the semi-finished products. The sauce will need to cover our cabbage rolls. If you end up making too little, just add broth or water plus a little extra salt as needed (if using water).

Peel the onions and carrots. Grate the carrots and cut the onion into small cubes.

Place a frying pan on the fire, pour two or three tablespoons of vegetable oil (or olive) and lay out the chopped vegetables. It’s better to first fry the onion for a couple of minutes, and then add the carrots and fry for another two minutes.

If you want to remove the skin, then pour boiling water over the tomatoes, hold in it for about a minute, then drain the water and fill with cold water. After 30 seconds the skin will come off perfectly. If it doesn’t particularly bother you, especially since you still need to chop the tomatoes, then just skip this removal step. You can grind it in a blender or just cut it into small cubes.

Since now is not the season, I take already chopped tomatoes, canned in their own juice. Add the entire contents of the jar to the frying pan with the fried vegetables. Add tomato paste there - a couple of tablespoons.

Now add the broth. Do you only have cubes? No, then it’s better just water. Season our sauce with salt and pepper, and also add bay leaves and allspice peas. If you happen to have adjika, it won’t interfere with our sauce at all. Add to taste. Be sure to try it - the sauce should have a fairly rich taste, since it will also soak the cabbage rolls.

That's it, pour the sauce into the pan, directly onto the cabbage rolls and put it on the stove. The sauce should cover our cabbage rolls. But! The cabbage rolls will also give a little water, so if a couple of centimeters are missing, don’t pay attention - in addition to releasing the liquid, the cabbage rolls will settle a little more.

You can put a sprig of rosemary, parsley or celery on top for more flavor.

Bring everything to a boil - do not forget that the cabbage rolls are frozen and will cool the sauce a little, so after everything boils, first turn the heat to medium, and after about five minutes you need to close the lid tightly, set the heat to minimum and simmer for about 40 minutes.

I think she told me everything. Before serving, I make sure to add a little sour cream, each individually, to the plate.

Bon appetit everyone!

A tasty and satisfying dish that is no different from its homemade counterpart? This question is often asked by housewives who prefer to stuff cabbage leaves with minced meat not themselves, but to purchase them frozen and ready-made in stores.

It is worth especially noting that before preparing ready-made semi-finished cabbage rolls for lunch or dinner, it is recommended to select them more carefully in the supermarket. After all, there are quite a lot of cases when such products were purchased in a damaged state.

with delicious vegetable broth

Required ingredients:

tomato paste - 2 large spoons;
large fresh carrots - 1 pc.;
ripe red tomatoes - 2 pcs.;
frozen semi-finished stuffed cabbage rolls purchased in a store - 1.5 kg;
large onions - 2 pcs.;
black peppercorns - 7 pcs.;
iodized salt - 2 small spoons;
medium fat mayonnaise - 50 g;
fresh greens - medium bunch.

Cooking process:

Semi-finished cabbage rolls: how to prepare them so that the dish can be easily served at the holiday table, and no one would guess that the dinner was only partially prepared by the hostess of the house. This is quite possible, because the most important thing is to cook a tasty, aromatic and rich broth with vegetables.

Semi-finished cabbage rolls: how to prepare and process vegetables

You should take a large fresh carrot, 2 large onions, wash them well, peel them and then chop them with a knife or grate them. Next, you need to rinse a small bunch of greens and chop it finely. After this, you need to scald 2 ripe red tomatoes with boiling water, soak them in hot water for about 20 minutes, and then remove the hard skin and immediately cut into small cubes.

Formation of the dish

Before you prepare semi-finished cabbage rolls with delicious food, you need to take a deep dish and tightly place all the frozen products in it. Next, they need to be filled with ordinary drinking water, and also seasoned with black pepper in the form of peas.

Heat treatment of the dish

After the water in the pan boils, add grated carrots, chopped ripe tomatoes and chopped onions to the cabbage rolls. Next, the dishes need to be closed and cooked over low heat for 27-30 minutes. Then it is recommended to add 2 large spoons of tomato paste, medium-fat mayonnaise and chopped herbs to the dish. After boiling dinner for about half an hour, it should be removed from the stove and placed on plates.

Proper serving to the table

It is advisable to serve ready-made cabbage rolls with broth along with hot, rich broth. It is also recommended to serve this dish with a bowl of tomato sauce, sour cream and fresh chopped herbs.

Helpful advice

To make this dish more satisfying, in addition to carrots and onions, you can add several small whole or quartered potato tubers to the broth.

A dish like cabbage rolls requires quite a long time to prepare, so they are often prepared quite a lot more than is needed for a family lunch, and maybe dinner too. A big plus of this dish is that it tolerates freezing well. Both in the form of a semi-finished product, and already fully cooked, which can also be frozen perfectly, although it is better without sauce. And if semi-finished products from the store cause us doubts, then homemade ones, prepared with our own hands, are only welcome, since they will significantly make life easier for housewives in the near future.

Total cooking time – 1 hour 0 minute
Active cooking time – 0 hours 20 minutes
Cost - very economical
Calorie content per 100 g - 84 kcal
Number of servings – 12 servings

Ingredients:

Semi-finished products - 12 pcs. frozen cabbage rolls
Carrots - 150 g
Onion - 100 g
Broth - 400 g or water
Tomato - 400 g canned
Tomato paste - 1.5 tbsp.
Bay leaf - 1 pc.
Allspice - 1 tsp.
Vegetable oil - 3 tbsp.
Salt - to taste
Black pepper - to taste

Preparation:

So, there are 12 frozen cabbage rolls.

Today we will talk about frozen cabbage rolls in the form of a semi-finished product. If we talk about those that were frozen in a ready-made state, then everything is simple: you take them out, for example, in the evening, until the morning they defrost perfectly, and you don’t have to be afraid to just leave them on the kitchen table - nothing will happen to them. Well, all that remains is to simply heat it up in any way - in the microwave or in a frying pan - and separately prepare tomato or sour cream sauce with which to serve them.

But today there will be a more satisfying, far from the most dietary option.

Peel the onions and carrots. Grate the carrots and cut the onion into small cubes.

You can put a sprig of rosemary, parsley or celery on top for more flavor.

I think she told me everything. Before serving, I make sure to add a little sour cream, each individually, to the plate.

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When you get ready to cook cabbage rolls, be sure to freeze some of them raw. Frozen they will always save you when you don’t have time to cook. After all, at the same time they are both a semi-finished product and a home-made product. All the cumbersome part of twisting and turning is behind you, all that remains is to polish your own workpiece. How to cook frozen cabbage rolls? This means making gravy and boiling, stewing - as you like. After a hard day at work or on a pampered Sunday, we get a full pan of cabbage rolls without actually putting in any effort. To make this feasible, we will take a short course on preparing and freezing cabbage rolls step by step.

meat - 450 g;
rice - 300 g;
carrots - 1 pc.;
onions - 2 pcs.;
tomato juice - 1.5 cups;
salt - 0.5 tbsp. spoons;
vegetable oil - 150 ml;
white cabbage - 1 fork.

First, prepare the cabbage and separate it into leaves. The top ones, the coarsest ones, should not be used. At the base of the head of cabbage we cut the leaves. Place the forks in boiling water. The leaves begin to separate easily on their own. We remove them and continue to keep the cabbage in boiling water. After 1-2 minutes, remove the next layer of leaves until the smallest ones remain. There is a way to soften cabbage in the microwave. If it weighs 1.5–2 kg, set the mode to 900 W and leave it there for about 12 minutes. Then place under running cold water and slowly roll up the leaves. Next, place them in a large bowl or on the table to cool.
While the cabbage is cooling, prepare the minced meat. Pass the meat through a meat grinder.
Peel the onion and cut into medium-sized cubes.
Peel the carrots and grate them on a medium-sized grater.
Pour over the rice and rinse with water. Change the water several times until it becomes clear. We do not cook the rice even until half cooked. The total time for heat treatment of cabbage rolls is more than an hour. During this time, the rice will definitely be ready.
Place the onions and carrots in a cauldron, pour in vegetable oil, and put on the fire. You can fry it in a frying pan. Frying gives the minced meat a special flavor.
Simmer the vegetables until lightly browned.
In a separate bowl, combine stewed vegetables, rice, a spoonful of tomato paste or 3 tablespoons of tomato juice.
Let's add some salt.
Add minced meat to the vegetable mixture.
The stuffing for cabbage rolls is ready, you can start wrapping. Take a cabbage leaf and remove the thickenings. Cut the leaf into small pieces into which it will be convenient to wrap the minced meat.
Place a portion of minced meat on a piece of paper.
Fold it in from the sides.
Roll the cabbage roll into a bundle.

And you say frozen is not good! Only vegetables from the garden can be fresher than quickly cooked cabbage rolls from the freezer. But seriously, what do we lose and what do we gain by using freezing? When thawed, neither the taste of fried onions nor minced meat deteriorates. Frozen cabbage becomes soft, stews much faster and also does not lose its taste. So in the end we have the only advantage: we gain time. However, it is worth knowing: frozen cabbage rolls can be stored in the chamber for no more than three months.

Stock up on semi-finished products today and make your life easier tomorrow. Bon appetit!

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Frozen cabbage rolls are a very convenient, filling and tasty dish. They are simply irreplaceable in case unexpected guests appear on the doorstep or when there is no time left for cooking. And if you know how to cook frozen cabbage rolls, then in just half an hour lunch or dinner will be ready. Fast and easy.

You can start cooking frozen cabbage rolls in a saucepan immediately after the semi-finished products are taken out of the refrigerator. But if there is a fear that the cabbage rolls may break, you can defrost them a little.

semi-finished products – 1 kg;
carrots – 2 pcs.;
tomato paste – 2 tbsp. l.;
flour – 2 tbsp. l.

Place the prepared cabbage rolls in a pan with a thick bottom.
Grate the carrots and distribute over the entire surface of the semi-finished products.
Pour enough water into the pan so that they are completely covered with liquid, add salt and pepper and put on fire.
After the water boils, you need to turn the heat to minimum and cook for another 1 hour.
During this time, the gravy is prepared. Fry the flour in a frying pan until golden brown, add water and simmer until it thickens.
At the end of cooking, add the gravy, add chopped herbs and cook everything for another 5-10 minutes.

Frozen cabbage rolls in a slow cooker have helped out more than one housewife, because the unit does almost everything itself. You just need to add food and choose the right mode.

semi-finished products – 0.8 kg;
carrot – 1 pc.;
celery (stem) – 80 g;
cream – 200 ml;
tomato sauce – 100 g;
cheese – 120 g.

Mix cream and tomato sauce, salt and pepper to taste.
Grate cheese and carrots, chop celery.
Place in layers: celery and carrots, pour over vegetable oil. Place cabbage rolls on top, pour cream sauce and sprinkle with cheese. If desired, layers can be repeated.
Simmer in the “Multi-cook” mode for 60 minutes at a temperature of 90°C.

Ready. When serving, the dish is sprinkled with chopped herring, ketchup and mayonnaise.

Only scrambled eggs cook faster in a frying pan. Half an hour and you can sit down at the table.

Ingredients:

semi-finished products – 0.85 kg;
onion – 80 g;
garlic – 2 cloves;
tomatoes – 200 g;
tomato paste – 2 tbsp. l.

Prepare the vegetables: peel and chop the onion and garlic, cut the tomatoes into slices.
Vegetables are fried in a frying pan, into which tomato paste is poured after 2 minutes.
After another couple of minutes, a small amount of water is poured in there. Everything is thoroughly mixed, salted and simmered for 3-5 minutes.
Stuffed cabbage rolls and stewed vegetables are placed in a deep frying pan with a thick bottom and filled with tomato sauce.
Everything is stewed under the lid for 20 minutes.

The dish is decorated with greens. A sauce made from sour cream with dill and garlic is suitable.

This is a full dinner or lunch.

semi-finished products – 1 kg;
carrots – 1 pc.;
onion – 1 pc.;
garlic – 2 cloves;
sour cream – 1 glass;
ketchup – 4 tbsp. l.;
Bay leaf;
tomatoes – 200 g.

Grate the carrots, finely chop the onion and garlic. Fry in a pan for 4-5 minutes.
Mix sour cream, ketchup and tomatoes. Add to the pan with vegetables, salt and pepper. Pour in some water.
Place the cabbage rolls in a mold, pour in the sauce and add a bay leaf.
Preheat the oven to 190°C, set the pan for 30 minutes.

Special clay dishes are also suitable for baking. And fried mushrooms added to the sauce will make the taste of the dish much brighter.

If you replace the standard tomato sauce with a sour cream counterpart, the dish will sparkle with new colors. And if you have pre-cooked cabbage rolls in the freezer, you will need a minimum of time and effort.

semi-finished products – 0.8 kg;
flour – 2 tbsp. l.;
cream – 200 ml;
sour cream – 400 ml;
broth – 600 ml.

Fry the flour for a minute, pour in the cream, stir everything thoroughly until smooth, add sour cream.
Add salt, pepper and boil for another 2-3 minutes.
Place the semi-finished products in a saucepan, fill halfway with broth and add sour cream sauce.
Simmer the cabbage rolls for 45 minutes over low heat.

Steamed products do not boil down and retain nutrients and vitamins. This is a dietary dish that has a soft, delicate texture and great taste.

semi-finished products – 1 kg;
broth - 0.25 l;
onion – 1 pc.;
carrot – 1 pc.;
tomato paste – 2 tbsp. l.;
ginger – 10 g;
garlic – 2 cloves;
flour – 2 tbsp. l.;
butter – 80 g;
cumin – 5 g;

The cabbage rolls are first defrosted.
Semi-finished products are placed in a double boiler. The cooking process takes approximately 35-40 minutes.
In the meantime, let's prepare the sauce. Cut the ginger root into thin slices, grate the carrots, chop the onion and garlic.
Fry garlic, cumin and ginger in butter.
Add tomato paste. Simmer for 5 minutes.
Separately, fry the flour, pour in the broth, simmer until the sauce thickens.
Thoroughly mix the thickened sauce with the fried vegetables and simmer for another 10 minutes.

If the sauce has cooled, you can reheat it in the microwave. Although some prefer to serve it cold.

In order to prepare semi-finished cabbage rolls, no special skills are required, it does not take much time. In this case, both pre-prepared foods and frozen cabbage rolls from the supermarket are suitable. All you need to do is defrost, cook according to any of the above recipes and your homemade lunch or holiday dinner is ready.

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And now about how to properly cook frozen cabbage rolls in a pan:

That's it, you can sit down at the table.

Before preparing frozen cabbage rolls, you should take note of a few more rules:

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Stuffed cabbage rolls are a unique dish that can be found in the cuisine of many nations. And this is not surprising, because they can be served both at the holiday table and as a side dish for daily dishes. This requires quite a lot of time, which is why housewives often resort to freezing ready-made cabbage rolls. Today there are quite a large number of different recipes for how to cook frozen cabbage rolls.

Conditions are not always such that the housewife can prepare this product herself. Nowadays, this is not something overly new, because it is quite easy to buy ready-made cabbage rolls. However, there are some features, knowing which you can be sure that the purchased semi-finished product will be tasty.

Features of choice:

It is worth paying attention to the cabbage layer. When buying cabbage rolls with a thick layer, there is a high probability that you will need to pay more for the cabbage than for the minced meat. In addition, during cooking, thick sheets are difficult to heat treat and there is a high probability that they will remain hard.
The optimal minced meat option is a 1:1 ratio, namely 50% pork and 50% beef.
When visually examined, the rice should not be visible.

Today, there are quite a variety of recipes according to which you can prepare this unusually tasty delicacy. And each housewife will be able to independently choose and choose the optimal and tasty option for herself.

To prepare cabbage rolls according to this recipe, you need a standard set of products, but they turn out incredibly tender and tasty even after freezing.

Required ingredients:

The cooking process begins. Cooking steps:

You can store such delicacies in the freezer for a long period, however, during storage it is worth considering the fact that when re-frozen they will lose their original appearance and taste.

Many people wonder how to cook ready-made cabbage rolls and don’t even think about how simple it is. If you have a ready-made treat in the refrigerator, the first thing you need to do is defrost it. This is best done at room temperature in a natural way. For preparation you will need the following products:

The cooking process consists of several stages. Procedure:

At the end of cooking, you can add a few spoons of sour cream. The dish is completely ready to be served.

You can prepare frozen cabbage rolls not only by stewing, but also by boiling. Cooking using this method will allow you to preserve the maximum benefit of all the beneficial substances that are found both in cabbage rolls and in fresh vegetables used for cooking.

It's worth knowing how to cook frozen cabbage rolls. It's quite simple. To do this, the first step is to defrost the required amount of cabbage rolls, then chop the onions and carrots into a pre-prepared container. Vegetables are used raw for cooking. If desired, you can also add a few tablespoons of tomato paste or sour cream. Stuffed cabbage rolls are placed on top of the vegetables, filled with water or broth and placed on the fire. After boiling, add spices and salt. The cooking time does not exceed one hour. This time is enough for the minced meat and cabbage to be completely cooked.

Ready-made cabbage rolls can be seasoned with sour cream or mayonnaise and served. Bon appetit!

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Stuffed cabbage rolls have been considered one of the popular dishes for a long time in our country. You could even say that they have become a national treasure. Their variety in terms of preparation and fillings will please even the most sophisticated gastrotourist.

Today I want to tell you how to cook frozen cabbage rolls. This option for preparing food is very convenient, since a tasty and natural semi-finished product made by yourself will be useful in the kitchen at any time of the year. I will also share with you a secret of how to deliciously cook frozen cabbage rolls in a pan.

2 hours before cooking, take the cabbage rolls out of the freezer. Let them come to room temperature.
Lightly squeeze the defrosted cabbage rolls from excess liquid and place in a frying pan with hot vegetable oil. Fry until golden on both sides and transfer to a pan.

I also suggest you learn how to properly prepare cabbage rolls from Chinese cabbage and small secrets for cooking cabbage rolls in the oven.

We take the semi-finished products out of the freezer and immediately place them in a stack on the bottom of the bowl.
Pour the cabbage rolls with the pre-prepared sauce, close the multicooker with a lid and select the “Stew” mode for 60-90 minutes.

Some housewives often prefer another option for preparing this dish, for example, lazy cabbage rolls in a slow cooker.

This video will tell you in more detail how to properly pre-process cabbage leaves and how to more easily and quickly master the technique of preparing cabbage rolls for future use.

Today I shared with you my recipe for making delicious and juicy cabbage rolls for freezing and told you how to stew frozen cabbage rolls in a saucepan. You can also learn how to cook lazy cabbage rolls in a saucepan, spending very little time on it.

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You should only use a cast iron frying pan. In it, semi-finished products will not only not stick, but will also be fried and stewed well. If you don’t have it, you can use thick-walled cast iron.

The first thing to do is defrost the cabbage rolls. This can be done either in the usual way on the table, taking the cabbage rolls out of the freezer two hours before cooking. Or you can do it easier - put them in the microwave on the “Defrost” mode. The prepared semi-finished products are placed in a pan with a thick bottom.

Carrots are washed, peeled and grated on a fine grater. The carrots are distributed over the surface of the cabbage rolls.

Pour enough water into the pan to cover the contents, and add salt and pepper. All that remains is to figure out how long to cook frozen cabbage rolls. After you put the pan on the fire, wait until it boils, reduce the heat to low and cook for an hour.

Meanwhile, start gravy. After heating the frying pan, fry the flour in vegetable oil until golden brown. Then he dilutes the mixture with warm water and sends it to cook until it thickens.

When the cooking time for the cabbage rolls has passed, add gravy to them, add finely chopped greens and cook for about 10 minutes.

That's it, the dish is ready. You can put it on a plate and start eating.

There is such a unit in almost every kitchen. It is very convenient and allows you to prepare various dishes. So it’s worth considering how to cook frozen cabbage rolls in a slow cooker:

First prepare the sauce. To do this, take a carrot, peel it, grate it and send it to the unit, having previously set the “Frying” or “Baking” mode. The onions are peeled, finely chopped and sent next to the carrots along with tomato paste. The contents should be mixed well. When the vegetables are fried, add a little warm water or broth to make the sauce more liquid, boil a little and pour into a deep container.

Now, in a row, preferably on a side, the frozen cabbage rolls are placed tightly in the multicooker bowl. There is no need to defrost them. They are poured with sauce on top and, setting the “Stew” mode, cook for 1-1.3 hours.

You can use different sauces for cooking. Some housewives add garlic, various spices or other ingredients. Variety never hurts.

That's it, you can sit down at the table.

We have already described above how to stew frozen cabbage rolls in a saucepan. Now try baking them in the oven. It turns out very tasty.

During the cooking process, try to place the blueberries on one floor. This will allow them to bake well and quickly.

We take out the semi-finished products and fry them in a heated frying pan, adding a little oil. When the “envelopes” acquire a golden color, they are transferred to a baking dish.

To make the sauce, peel a large carrot and grate it on a grater with a large hole diameter. The onion head is peeled and cut into small cubes. Heat the frying pan, add oil and fry the chopped vegetables in it until fully cooked. In another frying pan, melt a little butter, add flour and fry until golden brown. Carefully pour milk into the butter-flour mixture in a stream. Remember to stir constantly so that lumps do not form.

After boiling the sauce for several minutes, add the fried vegetable mixture to it, and then pour the cabbage rolls over the mixture. The container with semi-finished products is sent to an oven preheated to 180 degrees and baked for about half an hour. Now prepare the sauce that will be poured over the finished cabbage rolls. Pour tomato paste into the juice remaining in the frying pan, released after frying the semi-finished products, stir thoroughly, and then pour in sour cream.

Add cream. You need enough of them for the sauce to reach the desired consistency. Please note that the sauce will thicken a little during cooking. Cook for 5-10 minutes. The finished cabbage rolls are poured with creamy sauce and served.

Instead of cream, you can use broth, preferably meat, or water. It should be hot, but not boiling water, otherwise the sour cream will curdle and the dish will be ruined.
When preparing the sauce, watch the fire - it should be small so that the prepared product does not burn.
And don't boil the sauce, he doesn't like that.

We introduced you to how to cook frozen cabbage rolls in different ways. Try experimenting and find the most delicious solution for yourself.

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Frozen semi-finished products are a real treasure for the modern busy housewife. They are very helpful when you need to quickly prepare lunch or dinner, but there is almost no time. And then I looked into the freezer, took it out, and within 20-30 minutes there was a wonderful lunch on the table.

Nowadays you can buy not only dumplings or cutlets frozen. Lately, frozen cabbage rolls have become especially popular. The dish is very tasty and nutritious, but difficult to prepare. After all, before you cook the cabbage rolls themselves, you need to do a lot of preparatory work. Frozen semi-finished products can be cooked immediately without defrosting. But you need to know how to do it correctly.

Stuffed cabbage rolls are a satisfying, hearty dish that is traditionally prepared from ground meat, rice and cabbage. Other fillings may also be used. Its nutritional value is quite high, and depending on the sauce and meat, the calorie content of the product can be adjusted to suit you.

Frozen cabbage rolls are not only good for their quick preparation, but they will also be an excellent help for a novice housewife who is not confident in her abilities. Having prepared such a dish, you can’t chew on its appearance and taste.

The best choice would be to prepare semi-finished products yourself, because you are confident in the quality of your meat, cereals and cabbage. You can prepare a less fatty dish by replacing pork with beef or chicken. You can also prepare purely meat cabbage rolls or vegetable ones, adjust the amount of cereals and meat.

But it is difficult for an inexperienced housewife or business woman to do this due to lack of time and skills. In this regard, many manufacturers took care of their consumers and released a line of frozen cabbage rolls. Among their abundance, you need to make the right choice, namely:

If you buy a product by weight, without packaging, do not hesitate to ask about the composition of the meat in the cabbage rolls (is it one type or mixed).
Look at the appearance of semi-finished products. Conscientious sellers always store one cabbage roll in cut form.
The cabbage should not be too thick. It is better to refuse to buy such cabbage rolls; no matter how much you cook them, the vegetable will still remain crispy. Plus, you pay the same price as meat for cabbage.
Rice should not predominate in the composition over minced meat.
When purchasing packaged cabbage rolls, pay attention to the expiration date of the product.

Having made the right choice of frozen cabbage rolls, even an inexperienced housewife can prepare a completely decent dish.

Semi-finished cabbage products can be prepared in a variety of ways, using different cooking methods and sauces. Thus, every day you can eat a new dish or find something more tasty and special for yourself.

Depending on the method of preparation, cabbage rolls can be made into a dietary dish and a dish that will please even the most picky gourmet. Semi-finished products can be pre-defrosted or left frozen.

The most common and easiest way to prepare frozen cabbage semi-finished products is on the stove. The classic recipe involves initially frying the cabbage rolls in a frying pan. To do this, you can first defrost them or do this:

Pour some water into the bottom of the frying pan and place the frozen cabbage rolls;
cover with a lid and simmer, turning occasionally, until the water has completely evaporated;
if the cabbage rolls have become soft and there is still water left, carefully drain it and pour in vegetable oil;
fry the cabbage rolls until golden brown.

Next, the fried cabbage rolls are placed in a pan and filled to the top with tomato sauce. The sauce is made from tomato paste and water, salted and sweetened to taste, or regular twisted, seedless tomatoes are used. To make the dish even tastier and more nutritious, fried vegetables, usually carrots and onions, are added to the cabbage rolls.

A faster method involves immediately extinguishing. Frozen cabbage rolls are placed in a pan, poured with tomato sauce and placed on low heat. Cooking time depends on the cabbage. Once it has become soft enough, the dish is ready.

A multicooker is a fairly convenient device that allows you to prepare dishes in several ways: baked, boiled and stewed. Before you start preparing cabbage rolls, you need to take care of the sauce:

Fry the onions and carrots until golden brown using the “Baking” or “Frying” program.
Add tomato paste to the fried vegetables and mix thoroughly.
Dilute the thick mixture with broth or plain warm water. The broth will make the finished dish richer in taste.
Drain the sauce and prepare the cabbage rolls. The width of the multicooker bowl is small, so frying the cabbage rolls will take quite a long time. Use semi-finished products straight from the freezer, placing them in a neat pile in a bowl.
Then pour the prepared sauce over the cabbage rolls and simmer on the “Stew” program for 1-1.30 hours.

It’s even easier to cook diet cabbage rolls in a steamed slow cooker.

Place frozen cabbage rolls in a steaming container.
Pour water into the bottom of the bowl and place a wire rack with cabbage rolls.
Cook using the “Steam” program for 40-50 minutes.

It will be very tasty if you serve ready-made cabbage rolls with sour cream mixed with dill and garlic.

The cooking process in the oven is almost identical to cooking on the stove. Only the dish is not stewed, but baked.

If you don't want to prepare the sauce in a frying pan first, use tomato juice or tomato paste mixed with sour cream and water.
When using unthawed food, cook it initially under a foil cover. This way, the cabbage rolls will become soft faster and the liquid will evaporate less.
You can also bake cabbage rolls in a special clay dish with a lid. Sour cream sauce and fried mushrooms will help make the dish richer in taste. And the slow simmering that a clay product provides will give an unforgettable aroma and amazing softness to simple frozen semi-finished products.

To summarize, we can say that even from store-bought semi-finished products you can prepare a real culinary masterpiece if you put a little soul and imagination into your dish. Frozen cabbage rolls are proof of this.

Many housewives love to pamper their loved ones with winter clothes.

The word “diet” has become one of the most popular words in everyday life.

It's good if you have the opportunity to eat seafood.

Holding holidays in the form of a buffet table does not really answer.

In order to lose weight quickly, you don’t have to sit on.

The modern rhythm of life does not always leave time and energy for preparing culinary delights. More and more often we eat in the nearest cafe, buy ready-made food in the supermarket deli, or order pizza and sushi at home. After all, not everyone has the means to eat every day in expensive restaurants that can guarantee the quality of the products, and in stores and more budget establishments they often use products of dubious quality, purchased at a discount or with an expiring date.

By preparing food at home, you can be confident in the quality of your dish and the ingredients for it. There is no need to perceive cooking as a duty. Cooking can be fun, and there are many recipes for quick, easy, and healthy meals. You choose not only the products, but also the convenient cooking method - fry, boil, stew, bake, marinate, grill or steam; the same dish can sparkle with different colors depending on the chosen method.

There is a stove and an oven in every kitchen, and other modern miracles of technology will significantly reduce your time and do most of the work for you. A multicooker, a double boiler, a pressure cooker, and an air fryer are wonderful assistants for the modern housewife. It is enough to prepare the products, load them into the required container and select the appropriate mode, then these miracle stoves themselves will prepare any culinary masterpieces.

It is also important to know various tricks and secrets that will allow you to prepare any dish, preserving the maximum of vitamins and beneficial properties, reveal all the taste qualities of the products, maintain their visual appeal and save time.

Cooking at home with pleasure and benefit can be done easily and effortlessly. Study recipes, apply new technologies and cooking methods, learn little culinary tricks and delight your family and friends with delicious homemade food!

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Despite the fact that cabbage rolls are prepared in different countries, it is still unknown where exactly this original dish first appeared. It is only known that back in Ancient Greece they began to wrap meat in leaves and prepare something similar to the first cabbage rolls.

Almost every nation has its own recipes for cabbage rolls. In Eastern and Asian cuisine, this is dolma - meat that is wrapped in grape leaves. In Ukraine, pork cracklings, buckwheat and corn grits are added to this dish, and beet leaves are used instead of the usual white cabbage leaves. In Transcarpathia, cabbage rolls are prepared from sauerkraut, and rice and mushrooms are used as filling. In turn, in Belarus cabbage rolls consist of mashed potatoes and pearl barley.

There are many variations of cabbage rolls, the filling of which is not only rice with minced meat, but also vegetables, fish and even dried fruits. The sauces served with this dish may also differ.

By the way, cabbage rolls are perfectly stored in the freezer. During my first pregnancy, my mother-in-law suggested that I freeze them for future use, so that after the birth of the child and due to lack of time, I could always boil them and not have to think about what to feed my husband when he returned from work. Is it worth mentioning that for the first months after the birth of our daughter, we ate exclusively cabbage rolls?

Since then, I always have a portion of frozen cabbage rolls in my freezer. And I don’t have to think about what to feed the guests who unexpectedly appear on the doorstep.

In this recipe we will tell you how to make cabbage rolls, freeze them, and then at a time convenient for you we can stew them in a pan with sour cream and tomato sauce. Frozen cabbage rolls are a very convenient, satisfying and tasty preparation; depending on the filling, they can replace both a side dish and a meat dish. We will show you how to prepare cabbage rolls for future use and use them when you don’t have the time or energy to cook.

Small fork of cabbage - 1 pc.;
minced pork and beef – 400 g;
unboiled rice – 100 g;
carrots – 1 pc.;
onion – 1 pc.;
salt, pepper - to taste;
dill greens - a bunch.
For the sauce
mayonnaise or sour cream – 200g;
ketchup or tomato paste – 200g;
a bunch of greenery;
garlic – 2 cloves.

Start preparing the dish by preparing the filling. To do this, finely chop the onion and grate the carrots on a coarse grater.

Greens in the form of dill, parsley or basil can be added not only to the sauce, but also to the filling. Therefore, finely chop the dill sprigs.

Mix chopped carrots, onions, herbs, minced meat and rice in one bowl. Salt and pepper the filling. Mix everything thoroughly.

Prepare cabbage leaves for cabbage rolls. There are several methods you can use here. You can put the head of cabbage in boiling water and then remove it and remove the cabbage leaf. This method is much simpler, since the sheets, thanks to heat treatment, are easier to remove. Or you can simply remove the leaf from the head of cabbage, and then put the leaf in boiling water for a few minutes. Removing the sheet in this way is not easy, as it may tear. But you will have a small forkful of a whole, unscalded head of cabbage left, which can be used in the future, for example, for cabbage soup.

When the cabbage leaf is ready, start wrapping. To do this, put the minced meat in a leaf.

Fold the top edge of the cabbage leaf so that it completely covers the minced meat.

Fold the edges of the cabbage leaf over the sides.

Now fold the bottom edge of the sheet, and cut off the excess, hard bottom edge with a knife.

Once the cabbage rolls are fully wrapped and ready, move on to freezing. I prefer to freeze cabbage rolls in a plastic container designed for reheating food. Ideally, it should be a rectangular shape, but if this is not available, a round one will do. Place the cabbage rolls in the mold and close the lid, and then store them in the freezer.

If a suitable plastic container is not available, use a regular plastic bag. Fold the cabbage rolls into it in several layers, and then put it in the freezer.

Frozen cabbage rolls can be prepared at any time and you can start cooking them as soon as you take the dish out of the freezer. The cabbage rolls easily separate from each other, but if you are afraid of breaking them, put them in the microwave for 30 seconds.

To make cabbage rolls tastier, prepare a sauce for them. To do this, grate the garlic on a fine grater and mix it with mayonnaise, ketchup and herbs. Mix everything thoroughly.

Place the cabbage rolls in a saucepan and pour over the sauce. Fill with water so that it completely covers the cabbage rolls.

Note: To make the cabbage rolls crispy and cook faster, you can fry them in a frying pan on both sides for 10 minutes before stewing.

Simmer the cabbage rolls for 40 minutes. When the dish is completely ready, place it on a plate, pour over the sauce and sprinkle with fresh herbs. Bon appetit!

Note to the owner:

If you can’t cope with regular white cabbage, buy Chinese cabbage. Its leaves are so tender that they can be removed from the base even without the help of boiling water and do not require heat treatment.
To make the leaves crack and break less during wrapping, you can add a little vinegar to boiling water while scalding the leaves.
It is not necessary to add rice - you can use, for example, buckwheat or pearl barley.
Vegetarians can use mushrooms such as champignons, honey mushrooms or boletus instead of minced meat.
For a better taste, you can place an air cushion of fried onions and carrots at the bottom of the pan where the cabbage rolls will be stewed.

Lazy cabbage rolls in the oven are an excellent and quick alternative to regular cabbage rolls.

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Place semi-finished cabbage rolls frozen in a heated frying pan, poured with oil, and fry for 5 minutes on each side. 3. Transfer the fried cabbage rolls to a saucepan. You can also bake frozen cabbage rolls in the oven. This is how the cabbage roll turns out. We are talking about cabbage rolls. Place the grated carrots on the cabbage rolls. I would also like to discuss with you how to prepare sauce for cabbage rolls.

To add some piquancy to the cabbage rolls in cabbage leaves, add a few grated bell peppers to the sauce or filling. Stuffed cabbage rolls will be much tastier if the rice is fried together with onions in vegetable oil - it will not stick together, as it will be saturated with fat and become more aromatic.

1. Defrost cabbage rolls, lightly squeeze out excess liquid and place in a frying pan with heated vegetable oil. In the oil that remains after frying the cabbage rolls, fry the onions and carrots.

1. Place unpacked but not defrosted cabbage rolls in a ceramic baking dish. 2. Pour a few fingers of water onto the bottom of the mold, brush the cabbage rolls on top with sour cream or a mixture of sour cream + tomato sauce, sprinkle with grated carrots, if desired.

By the way, they can also be cooked in a double boiler. Well, if you are a fan of new ways of creating traditional dishes, then cabbage rolls can also be prepared in a slow cooker. If you cook cabbage rolls the traditional way - in a saucepan on the stove - remember that the water should only lightly cover the cabbage rolls.

The ideal complement to cabbage rolls would be sour cream and tomato sauce (the name speaks for itself, it contains sour cream, tomato paste, salt and ground black pepper).

Then add water (to half cover the cabbage rolls), sour cream or ketchup and simmer for 20 minutes over medium heat under the lid. Semi-finished cabbage rolls are not defrosted before frying. The shelf life of semi-finished cabbage rolls is 5 days in the refrigerator at a temperature of 0-+3 degrees, or in the freezer at -18 degrees for 3 months.

3. Stuffed cabbage rolls - a dish typical of Slavic and Baltic cuisines. To do this, take the semi-finished products out of the freezer 2 hours before cooking, or put the cabbage rolls in the microwave on the “defrost” mode. When the cabbage rolls are cooked, pour the gravy over them and add herbs.

To prepare delicious cabbage rolls, choose young, loose cabbage. There are many options for wrapping cabbage rolls, and skillful dreamers come up with new, masterpieces every time. Today I will share my favorite, simple way to wrap cabbage rolls. I really like small, neat cabbage rolls. With this arrangement, the cabbage rolls rarely fall apart and will be dense.

Today I prepared a wonderful dish that is probably known to everyone. We are talking about cabbage rolls. For example, I really like adding lightly fried carrots and onions to minced meat. It turns out very tasty if you add a few chopped fresh tomatoes to the filling. In addition to tomatoes, you can add fresh herbs, a few cloves of garlic, and a few spoons of sour cream to the stuffing for cabbage rolls.

Thanks to the tomatoes, the filling has become more juicy; instead of tomatoes, I sometimes add a few spoons of sour cream or sauce in which the cabbage rolls will be stewed. This broth is very good to use when preparing sauce for cabbage rolls. More precisely, I have several options for cabbage rolls sauce, which I use periodically.

It needs to be saved; we will use it when preparing the sauce. I would also like to draw your attention to the fact that the amount of sauce will depend on the volume of cabbage rolls and the method of their preparation. But it was perfect as a base for cabbage roll sauce. Recently I had the opportunity to try amazing cabbage rolls.

In addition, the top part of the mini cabbage rolls did not close well and the minced meat, as they say, was out. You can fry the cabbage rolls over medium heat, or you can simmer them a little over low heat. This technique is very convenient because while one portion is simmering, you have time to make another portion.

If you are preparing standard-sized cabbage rolls, then the hard part of the cabbage can be beaten with a hammer. If you, like me, decide to cook mini cabbage rolls, then you need to cut out the hard part from the cabbage leaf (small cabbage rolls do not wrap in the hard part of the cabbage leaf).

A piece of cabbage does not have to be triangular in shape. I wrapped cabbage rolls from rectangular, triangular, round, square pieces and even from fairly thin strips. The cabbage roll should look like a bag for seeds. It is best to fry the meat trimmings until golden brown and add them to the pan with cabbage rolls.

Fry the cabbage rolls in heated vegetable oil until golden brown. Place the fried cabbage rolls in a saucepan, casserole dish or roasting pan. You can pour a little sauce into the bottom of the pan in which the cabbage rolls will be cooked.

Place cabbage leaves on top of the cabbage rolls and pour the sauce over the cabbage rolls. The sauce should completely cover the cabbage rolls, but it is advisable that it not go to the very edge of the pan. Bring to a boil and simmer, covered, over low heat for 1-2 hours. A lot depends on the number of cabbage rolls. After baking, reduce the temperature to 160*-170* and simmer the cabbage rolls for 2-3 hours. If you are preparing cabbage rolls in a mold, then it is better to lay them out in one layer and pour the sauce over them.

Stuffed cabbage rolls should be served as a separate dish. We pour them with the sauce in which they were boiled and sour cream, you can sprinkle chopped herbs on top. There is a brief description of these sauces in the text before the recipe. The last time I cooked cabbage rolls with a sauce of celery, carrots, onions, white wine and tomato juice, I have not yet published the recipe for this sauce. I won’t say no to the celery sauce recipe either! Some housewives simply add a cob of celery to the sauce. Finely chop one cob without leaves and add to the cabbage rolls.

In order to make cabbage rolls from later varieties of cabbage more tender, I recommend frying them before starting to stew. 2 hours. Didn’t they turn into mush for you? I put sliced apples on each layer of cabbage rolls, pour the sauce according to the recipe and it turns out delicious!

Stuffed cabbage rolls are a unique culinary dish. Who doesn't like cabbage rolls in our country? Frozen cabbage rolls can be stored in the freezer for no more than 3 months. Before cooking cabbage rolls, they should be thawed. First, the cabbage rolls need to be defrosted. Fried meat will add taste and aroma to the sauce in which the cabbage rolls will be stewed.

How to cook frozen cabbage rolls

Stuffed cabbage rolls are a unique culinary dish. They are served both for festive and everyday tables. You can experiment with the ingredients and seasonings of this hearty food for a very long period of time. There are also a lot of useful tips, following which you can give the dish an unforgettable and refined taste. Here are some of them.

To add some piquancy to the cabbage rolls in cabbage leaves, add a few grated bell peppers to the sauce or filling.
If you cook cabbage rolls with the addition of rice, you need to choose large rice - it should be thoroughly rinsed with water (preferably several times).
Stuffed cabbage rolls will be much tastier if the rice is fried together with onions in vegetable oil - it will not stick together, as it will be saturated with fat and become more aromatic.
To avoid the stickiness of the filling, add a small amount of water to the rice - just enough to cover the cereal a little.
For taste, you can put the skin of smoked lard or a smoked chicken wing at the bottom of the pot of cabbage rolls.

Frozen cabbage rolls - 15 pcs
Carrot - 1 piece
Onion - 2 pcs.
Tomato paste - 2 tbsp
Seasonings - salt, pepper, bay leaf
Vegetable oil
Water or broth

Before cooking cabbage rolls, they should be thawed. To do this, just take our semi-finished products out of the freezer 2 hours before cooking, or place the dish with frozen cabbage rolls in the microwave (defrost by weight mode).

1. Defrost cabbage rolls, lightly squeeze out excess liquid and place in a frying pan with heated vegetable oil.

2. Lightly fry on both sides until golden brown.

3. Transfer the fried cabbage rolls to a saucepan.

Peel the carrots and onions and chop them.

Three carrots on a coarse grater.

Onion mode for small cubes.

In the oil that remains after frying the cabbage rolls, fry the onions and carrots.

Add tomato paste and fry it lightly to remove the acid.

Add a little water or vegetable broth and leave to simmer over low heat for 10-15 minutes.

Salt and pepper the stewed vegetables, add bay leaf and leave to simmer for another 3-4 minutes.

Pre-fried cabbage rolls, pour our sauce. If there is not enough liquid, then add water or broth until the liquid covers the cabbage rolls. Simmer over medium heat for no more than one hour.

Serve with sour cream or mayonnaise. Enjoy your meal!

Stuffed cabbage rolls are truly an international dish. Since it is prepared in many countries, and each with its own twist. You can learn about different methods for making it in our article - How to cook cabbage rolls. And below we will tell you how to cook cabbage rolls so that they are tasty and soft.

When preparing this dish, pay great attention to cooking the cabbage. If you undercook it, the cabbage rolls will turn out to be hard, but if you overcook it, they will not hold their shape and turn into porridge. The cooking time depends on whether the cabbage will be cooked as a whole head of cabbage or in separate pages, and on whether it is early or late.

When boiling a whole head of cabbage, you need to cut out the stalk and place the cabbage itself in boiling water. If the cabbage is early, the cooking time should not be more than 5 minutes, if it is late - 15 minutes.
If you boil the pages separately, then place young cabbage in the pan for no more than 3 minutes, but old cabbage for 7-10 minutes.

The main thing is to ensure that the leaves are not overcooked. When they become soft, remove them from the pan and allow the water to drain.

But it’s not enough to prepare the cabbage correctly; you also need to cook the cabbage rolls correctly, and their cooking time also depends on various factors.

Many of our housewives prefer to cook this dish on the stove in a large saucepan, despite the fact that the taste loses little. But, when talking about how much and how to cook cabbage rolls in a saucepan, you should take into account whether the product will be prepared fresh or frozen, and whether the cabbage rolls will be cooked in water or in a sauce prepared in advance.

Place frozen cabbage rolls in cold water or sauce. The cooking time in water is 35-40 minutes. If they are cooked in sauce, then the cooking time should be extended by 10 minutes.
If the cabbage rolls are fresh, then cook them for 25 and 35 minutes. respectively.

To make cabbage rolls, choose a thick-walled pan. And cook them over low heat.

Now you understand how long it takes to cook cabbage rolls, so you can cook them deliciously.

Making cabbage rolls is not a complicated process.

And frozen cabbage rolls are just a treasure for a real housewife. At the right time, you can take the semi-finished product out of the freezer and fry it, stew it with sour cream, or bake it in a pot with a delicious sauce. Boiling frozen cabbage rolls is very easy! In a suitable frying pan or saucepan with thick walls, you need to saute the onions and carrots, pre-finely chopped, you can add tomato paste or finely chopped tomato and, of course, salt and pepper to taste.

Place the defrosted cabbage rolls into the fryer and add enough hot water to completely cover the cabbage rolls. Every housewife can easily make frozen cabbage rolls herself. Preparing such semi-finished products for freezing is not at all difficult.

First, let's make stuffing for cabbage rolls. Mix all the ingredients thoroughly: Now you need to prepare the cabbage. Separate the large leaves from the head of cabbage and boil them in a saucepan for about twenty minutes until soft. Then we wrap the minced meat in each prepared sheet, give it the desired shape, put it in containers and freeze!

How long to stew the cabbage rolls. How to cook cabbage rolls in a frying pan. How long to fry semi-finished cabbage rolls. How to make cabbage rolls.

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How to cook frozen cabbage rolls

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It’s even easier to cook diet cabbage rolls in a steamed slow cooker. Add carrots to the pan and fry for another 5 minutes.

On the weekend, as usual, I want to make a little joy for my loved ones. And then an idea came to mind. This one for me I really liked.

(fresh or frozen) seedless – 300-350 g

premium baking wheat – 1.5 cups (300 g)

Baking soda - on the tip of a knife

First, combine the eggs with granulated sugar and salt, then beat.

Add flour, baking soda and vanilla to them, stirring with a spoon and then with a mixer. The texture of the dough is like thick sour cream.

Grease a baking pan with butter and sprinkle with breadcrumbs.

Pour half the mixture into it, place the cherries on top and sprinkle with sugar.

Pour the second component of the flour mixture onto the berries and place in an oven preheated to 190 degrees. Cook for approximately 45 minutes.

Decorate the finished pie with powdered sugar.

My cherries are frozen, so I take them out of the freezer in advance. Then, in a deep container, mix the eggs with sugar and a pinch of salt.

Mix gently with a spoon and then finish with a mixer at low speed. The dough should have the consistency of thick sour cream. Grease a baking dish with butter and sprinkle breadcrumbs on top.

The finished pie can be greased with butter and sprinkled with powdered sugar.

How to cook frozen cabbage rolls in a saucepan photo

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How to cook ready-made cabbage rolls in a saucepan. How to cook frozen cabbage rolls in a pan is delicious. How to cook delicious cabbage rolls.

Favorite cabbage rolls! I cook them in different ways: with chicken and oatmeal, with pork and buckwheat, with millet and mixed minced meat, with mushrooms or even fish, in the oven, frying pan, saucepan, slow cooker, in tomato, sour cream or other sauce. This way you never get tired of cabbage rolls. In this step-by-step recipe, I will show you how to cook cabbage rolls with a classic filling of meat and rice in a saucepan, in sour cream and tomato sauce.

When the filling mixture is cold, we form spring rolls by placing a small amount at the bottom of the paper, which we will apply in a diamond shape, with a point towards the base. Fold the bottom, sides to the center, to take care to fold and close well so that the filling does not escape when frying, and we glue firmly until the roll is formed to “paste” the mass cooked with flour and water on the edge before finishing it .

Fry them in large vegetable oil until golden brown on both sides. Drain with paper towels to remove excess grease. We serve right away, very hot so you don't lose any crunch, accompanied by soy sauce and sweet and sour if you like.

So, to prepare cabbage rolls in a saucepan, prepare: minced pork, round rice, onion, vegetable oil, salt, ground pepper, water, tomato paste, sour cream, white cabbage. Boil the rice in salted water until half cooked and combine it with the minced pork. Cut the onion into cubes and fry in vegetable oil.

Add the onion to the minced rice, add salt and ground pepper and stir. The stuffing for cabbage rolls is ready.

Spring buns are one of the classic oriental dishes that almost everyone knows. They are relatively easy to make and a great solution for a quick meal. This includes numerous ingredients such as vegetables, mushrooms, tofu and even minced meat. Of course, bok choy or cabbage is important because it is the fact that the vegetable is fresh, for which we must briefly fry it and not leave it in the pan, as this prolongs the cooking and softens it. They take some time to prepare, so it is recommended to make quantities and freeze those that we do not consume.

Now prepare the cabbage leaves for the cabbage rolls. To do this, boil a whole head of cabbage in plenty of water, gradually removing the soft outer leaves. Cut off thickenings from the softened leaves and, placing a spoonful of meat filling with rice on each leaf, wrap the cabbage rolls with closed rolls.

Spring rolls are ready to freeze. The key ingredient and the hardest to find to make them is the rice paper that surrounds them. Of course, this can be done at home, for which there are many recipes online, but I find it a very difficult job. Eastern supermarkets sell dry and clear plastic paper wafers, which must be rehydrated before registration.

It is important to close the rolls well so that they do not open during frying. It's as simple as making a paste with flour and water and dusting it with some bounty, using your finger on the end, before you finish closing the roll. With this simple technique you won't open any.

Place the cabbage rolls in a saucepan.

For the sauce, combine: tomato paste, sour cream, salt and boiling water. Stir the sauce until smooth.

The recipe itself is suitable for healers, but whenever you use rice paste, which does not contain gluten. If you are viewing this page anywhere other than without linking to the original source, it has been stolen. The column is mainly made up of thin, thin-walled cells that break down when the moisture it contains freezes quickly. You can freeze rolls of cooked cabbage, but it's likely that it will collapse into a thick puddle when heated. You should start the slow freezing process in the refrigerator, just like you should slowly defrost the cabbage rolls for best results.

Pour the prepared sauce over the cabbage rolls and let the sauce boil over high heat.

Then simmer the cabbage rolls over low heat under the lid until cooked. Always test the top cabbage roll for doneness - if the cabbage is soft and a fork fits into it easily, effortlessly, then the bottom cabbage rolls will be 100% ready. The time for stewing cabbage rolls is different each time, it all depends on the cabbage. But in any case, you need to simmer the cabbage rolls in a pan for at least 30 minutes.

Place the seam veneer rolls cooked on a grid placed inside a flat dish or pan and allow it to cool to room temperature. Wash the cabbage rolls with a dry paper towel and place them in the overhead refrigerator. Let the cabbage roll at night. Chilling cabbage rolls found in the refrigerator before freezing them will make the freezing cabbage softer than the room temperature and will reheat better as a result.

Wrap each cabbage roll tightly in several layers of plastic and turn the ends in opposite directions to compress the air. Although even cabbage rolls wrapped more shallowly are frozen, there is less air in contact with the longer they last.

Let the cabbage rolls sit for another 10 minutes, and then they are ready to serve!

Place the cabbage rolls in the freezer or freezer container and mark the date. Use cabbage rolls 1 month in advance for best results. Take the cabbage rolls from the freezer and make them the day before you want to reheat them. Place the caps on a table covered with paper towels.

Let the cabbage rolls warm up overnight in the refrigerator. Take the cabbage rolls from the refrigerator and heat a few tablespoons of oil in a heavy saucepan on the stove over medium heat. Place the cabbage rolls in the hot oil and brown on all sides for 3 or 4 minutes. Toss the cabbage rolls gently into the pan using your fingers or a spatula to coat them all over.

Cabbage - 1 head
Minced meat (can be replaced with mushrooms) - 1 kg
Onions - 1 pc.
Chicken egg - 1 pc.
Rice - 5 tbsp. l.
Salt, pepper and seasonings - to taste

First you need to prepare the filling. Mix the egg, seasonings, finely chopped onion, cooked rice and minced meat in a separate bowl. When the filling is ready, you can start preparing the cabbage.
Carefully remove the large leaves from the head, place them in the pan and cook for about 20 minutes. Place the filling in each prepared leaf, wrap it and place it in the freezer.
Frozen cabbage rolls are ready, now you can cook them at any time according to the following principle:
Without defrosting, place the cabbage rolls in a thick cast iron pan. Sprinkle the dish with grated raw carrots on top and add a small raw onion. Pour enough boiling water into the pan to completely cover the semi-finished products. Cover with a lid.
When the water boils, reduce the heat, add a little sour cream, salt to taste and tomato sauce. Simmer the cabbage rolls until done. Serve the finished dish hot, sprinkled with herbs.
Frozen cabbage rolls can also be cooked in the oven. Place semi-finished products on a ceramic baking dish. Pour some water into the bottom. Coat the cabbage rolls with sour cream or prepare the sauce. If desired, you can sprinkle grated carrots on top.
Cover the pan with parchment paper or double folded foil. There should be a small gap between the paper and the cabbage rolls. First 30 min. bake cabbage rolls at a temperature of 120 degrees, then for about an hour at a temperature of 150 degrees. Keep an eye on the water, if it has evaporated, add a little more.
Remove the paper from the pan, pour the sauce over the cabbage rolls and keep them in the oven for another 10 minutes. at a temperature of 170 degrees.

Frozen cabbage rolls in a pan. How to cook frozen cabbage rolls correctly

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How to deliciously cook semi-finished frozen cabbage rolls in a frying pan?

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How to cook semi-finished cabbage rolls with tomato paste in a saucepan?

How to cook ready-made cabbage rolls from the store in a pan with sour cream?

Recipe for preparing semi-finished cabbage rolls in the oven

How to stew ready-made frozen cabbage rolls in a slow cooker?

How to properly cook frozen cabbage rolls in the microwave?

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How to cook cabbage rolls correctly?

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How long to cook cabbage rolls in a saucepan?

How to cook cabbage rolls in a pan (frozen and fresh)?

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How to cook cabbage rolls correctly?

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Homemade cabbage rolls in a frying pan

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How to fry homemade cabbage rolls in a frying pan

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Cooking lazy cabbage rolls in a frying pan

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How to cook ready-made cabbage rolls in a saucepan. How to cook frozen cabbage rolls in a pan is delicious. How to cook delicious cabbage rolls.

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