Beijing cabbage stuffed with rice and minced meat

16.01.2019 Country kitchen

Unlike cabbage rolls in the classic version, cabbage rolls with rice and minced meat cooked in the leaves of Beijing cabbage do not have a specific cabbage flavor and are much more tender. In addition, leaf preparation is also much simpler and faster.

A hard white base with a solid vein is cut off, only the soft part of the leaves is used for stuffing, which you can not cook, but only pour boiling water for several minutes. Or just blanch for two or three minutes, as in our recipe with step-by-step photos.

In order for cabbage rolls to have a rich taste, it is recommended to stew them in tomato sauce prepared with fried onions and carrots.

Minced meat can be used any: from pork, poultry (chicken, turkey), beef, or take mixed from different types of meat.

Ingredients:

Beijing cabbage - half a large head of cabbage;
minced meat - 250 gr;
dry rice - 1/3 cup;
carrots - 2 pcs;
onions - 2 heads;
tomato sauce - 2-3 tbsp. l;
salt to taste;
ground pepper black or red - 0.5 tsp;
vegetable oil - 2 tbsp. l;
Provencal herbs - 2 pinches;
hot or sweet pepper - to taste

How to cook cabbage rolls from Beijing cabbage

We wash dry rice to clear water, pour it into a cauldron. Pour a little more than half a glass of cold water, let it boil. Reduce the heat to a minimum, and as soon as all the water is absorbed, turn it off. Covering, leave the rice to steam for ten minutes. Then put in a bowl and cool a little.

Three carrots on a fine grater. We cut onions into a small cube.

Fry the onion first, lightly browning, then add the carrot chips. Fry vegetables for about five minutes, soaking in oil.

In a bowl of rice, add half the fried vegetables along with the butter. Season with spices, salt and spread the minced meat. We mix everything, let the minced meat with rice brew.

In a large saucepan, boil a couple of liters of water to blanch cabbage leaves. We cut off the white part of the head, we sort the Beijing into leaflets suitable for filling with the filling. Put in portions in boiling water, blanch for two to three minutes. We take out a slotted spoon in a colander, cool.

Slightly stepping back from the trimmed edge, put on the sheet about a tablespoon of minced meat (or more / less - depending on what size the sheets are). Wrap, turning the edges inward.

At the bottom of the cauldron or pots, we lay out half the vegetable roast. Then a layer of stuffed cabbage. Again a little fry and the rest of the stuffed cabbage.