Cabbage rolls from young cabbage
If we take the classic cabbage rolls from young cabbage, then according to the recipe of Vlad Piskunov, the brand chef of the Matryoshka restaurant. For cooking, you will need fatty minced meat, round-grain rice, carrots, tomatoes, onions, garlic, tomato paste, vegetable oil, salt, pepper, fresh dill, sour cream.
Soak the rice in warm water for two hours, boil it, drain in a colander and rinse with cold water. Mix rice with minced meat, salt and pepper. Remove the upper leaves of the cabbage and cut off the stem. Immerse the cabbage in boiling water and boil for 10 minutes, turning its head from time to time. Finely chop the onion and garlic, grate the carrots, peel the tomatoes and cut them into small cubes. Saute the vegetables in the same order in vegetable oil. Saute the tomato paste in a separate pan and add it to the vegetables.
Separate the head of cabbage into separate leaves, cut off the thick veins and beat with a wooden pusher.
Form a “sausage” from minced meat and wrap it in a cabbage leaf. Lubricate the pan with oil, lay the cabbage rolls tightly, put a thin layer of fried vegetables on it and repeat the cabbage rolls. Sprinkle salt lightly on each layer. Fill the cabbage rolls with water up to the middle of the upper floor. Cook for 20 minutes on medium heat with the lid closed. Remove the pan from the heat and leave for another 20 minutes without opening the lid. Serve with sour cream and fresh dill.
Stuffed Cabbage Spelled
Elena Nikiforova, chef of Shinok restaurant, shared the recipe for lean cabbage rolls with husk and mushrooms. For cooking, you will need young cabbage, spelled, mushrooms, onions, semolina, zucchini, carrots, vegetable broth, sugar.
Free the cabbage from the stem and hold it over the steam to separate it into large layers. Boil until soft. Chop mushrooms and fry in vegetable oil, sauté finely chopped onions and grated carrots separately. Roughly grate the zucchini. Mix all the ingredients for the minced meat, add salt and sugar.
Put minced meat on each sheet and wrap stuffed cabbage. Roll in flour and fry in vegetable oil in a hot frying pan. Put the cabbage rolls in a saucepan and pour the vegetable broth over them. Cover the pan with foil and put in the oven for 15 minutes.
Stuffed Beef Cabbage with Morel Sauce
Vladimir Chistyakov, the brand chef of the BURO.TSUM restaurant, prepares the beef cabbage rolls and serves them with morel sauce. For cooking you will need cabbage, chicken broth, beef, onions, cream, milk, ciabatta, salt, pepper. For the sauce, morel, shallot, red wine, mushroom broth, cream, sour cream, garlic, thyme.
Soak the bread in cream milk, fry the onion until soft. Pass the soaked bread, fried onions and veal through a meat grinder, season with salt and pepper.
Wrap the finished minced meat in portions in a blanched cabbage leaf and simmer in chicken broth until cooked at a temperature of 80 degrees for 2 hours.
To prepare the sauce, sauté the finely chopped shallots and garlic, add the red wine and morel, and then cook until the wine has evaporated. Add the thyme, mushroom broth and cream and cook with the lid on until thickened. Then add sour cream, season with salt and pepper and boil for another 10-15 minutes. When serving, warm the cabbage rolls with the morel sauce, place on a plate, pour the sauce, top the morels and sprinkle with the finely chopped chives.
Cabbage rolls with mushroom caviar
Pavel Petukhov, chef of Erwin Reka restaurant, shared the recipe for lean cabbage rolls with mushroom caviar. For cooking, you will need bok choy leaves, wild rice, mushrooms, oyster mushrooms, onions, truffle oil, salt, pepper. For the sauce: tomatoes in their own juice, onions, garlic, vegetable oil, tomato juice, salt, pepper, thyme, thyme, herbs.
Choose large leaves of bok choy and scald them with boiling water. Boil wild rice in salted water. Fry the champignons and oyster mushrooms with onions until golden brown, salt and pepper. Mince the mushrooms with onions, add wild rice and truffle oil.
Roll the mushroom filling on a bok choy leaf.
Prepare the sauce. Punch the tomatoes in their own juice in a blender. Finely chop the onion and garlic and fry in vegetable oil, adding the washed tomatoes and tomato juice. Season with salt, pepper, thyme and thyme and cook for 10 minutes. Fry the cabbage rolls on both sides and heat in the oven until cooked. When serving, put the sauce and cabbage rolls on a plate, garnish with herbs.
Shrimp Cabbage Rolls
Ilya Russkikh, chef of the RED WALL restaurant in Nizhny Novgorod, prepares Asian-style cabbage rolls – with shrimp and spicy sauce. For cooking, you will need savoy cabbage, parsnips, daikon, lightly salted cucumbers, tiger shrimp, garlic, butter, thyme, tobiko caviar, green oil, spicy sauce, microgreens, salt, pepper.
Salt parsnip and daikon, sprinkle with vegetable oil, bake in the oven until half cooked and chop in a blender. Boil the Savoy cabbage and place it over the daikon-parsnips puree and julienne sauce. Saute shrimp with garlic, thyme, butter, salt and pepper. Wrap the prawns in cabbage leaves along with the vegetable puree and bake in the oven for 15 minutes. Garnish with tobiko caviar, spicy sauce, green butter, and microgreens when serving.
Red Wall Restaurant
Cabbage rolls with seafood
Grand Cafe’s chief chef, Dr. Zhivago Alexander Mishin. For cooking, you will need shrimp, crayfish necks, soft cheese, mayonnaise, leeks, bok choy, vegetable oil, microgreens.
Blend shrimp and crayfish necks in a blender until smooth and blend with other ingredients. Boil the bok choy leaves in salted water. Wrap the stuffing in cabbage leaves. Fry the cabbage rolls in vegetable oil and bring to readiness in the oven at 180 degrees.
Chinese cabbage rolls
Evgeny Mikhailov, the chef of Drinks@Dinners restaurant, shared a recipe for stuffed cabbage with mushrooms, bulgur, tofu and vegetables in demi-glace. For cooking, you will need Chinese cabbage, boiled bulgur, tofu cheese, mushrooms, onions, salt, pepper. For demi-glace – water, beets, leeks, celery root, carrots, onions, bell pepper, tomato paste, rice, salt, pepper.
Boil the bulgur, fry the mushrooms with onions. Mix tofu, boiled bulgur and fried mushrooms, salt and pepper. Boil the bok choy until soft. Take a semicircle shape, wrap with cling film, top with bok choy and chopped mushrooms, roll it carefully and form a round shape with the film. Without removing the film, put the cabbage rolls in a saucepan and cook for 5-7 minutes.
Prepare the demi-glace: grate the vegetables and bake in a preheated 180 degree oven until the vegetables begin to darken. Pour the vegetables with a liter of cold water, add the rice and cook for 2 hours. Then transfer the mixture to a saucepan and reduce the sauce to about 100 ml, salt and pepper. If there is no time and energy to prepare demiglace, the chef offers an alternative option – use regular low-fat sour cream as a sauce. When serving, pour demi-glace or sour cream on a plate and, after removing it from the film, put the cabbage rolls on top. Serve with sour cream and fresh herbs.
Savoy cabbage rolls with root vegetables
Alexander Bogdanov, brand chief of the Helvetia hotel and Cafe Claret and Marius restaurants, told how to cook lean cabbage rolls from savoy cabbage and root crops. For cooking, you will need savoy cabbage, long-grain rice, parsnips, carrots, onions, cauliflower, tomatoes, mushrooms, sunflower oil, soy sauce, salt. For the sauce – onions, potatoes, tomatoes in their own juice, garlic, salt, sugar.
Soak cabbage leaves in boiling salted water for four minutes, then chill on ice. Boil until the rice is soft. Bake salted parsnips, cauliflower, and carrots in foil until tender. Cool and cut into small cubes (the size of a grain of rice). In the same way, chop the onions and champignons, fry on low heat. Mix rice with vegetables and season with soy sauce. Wrap the minced meat in savoy cabbage leaves.
Prepare the sauce. Boil the potatoes in salted water, but do not drain the water. Fry the onion until golden brown. Combine potatoes, onions, tomatoes, salt, sugar and garlic in a blender at high speed. If the sauce gets too thick, add some water from the potatoes. Strain the sauce through a fine sieve. Put the cabbage rolls on the bottom of the thick-bottomed tray, pour the sauce over them, place the press and bake in a preheated 180 degree oven for 45 minutes.
classic stuffed cabbage
Nadezhda Lyubimova, brand chef of the kitchenware chain at Williams Et Oliver, prefers the classic version of cabbage rolls stuffed with ground beef. For cooking you will need cabbage, rice, beef, onions, butter, salt, pepper. For the sauce – flour, tomato paste, sour cream, water, thyme, salt, pepper.
Boil until the rice is soft. Remove the stem of the cabbage, separate the leaves and blanch in boiling water for five minutes. Then whisk each leaf a little. Pass the meat through a meat grinder. Finely chop the onion and sauté with butter. Mix the meat with onions and rice, salt and pepper. Wrap the cabbage rolls and fry in the remaining butter until golden brown, and then transfer to a deep pan.
Prepare the sauce in the pan in which the cabbage rolls were fried. Lightly fry the flour, add the pasta, sour cream and mix. Pour in water, add spices and bring the sauce to a boil. Pour the sauce over the cabbage rolls and cook in a saucepan over medium heat, covered, for 30 minutes.