Cabbage rolls from young cabbage
Beginning with classic cabbage rolls made from young cabbage, the recipe is presented as a signature dish from a renowned plank of the Matryoshka restaurant. The required ingredients include fatty minced meat, round-grain rice, carrots, tomatoes, onions, garlic, tomato paste, vegetable oil, salt, pepper, fresh dill, and sour cream.
Prepare the rice by soaking it in warm water for two hours, then cook until tender. Drain in a colander and rinse with cold water. Combine the cooled rice with minced meat, adding salt and pepper to taste. Trim the cabbage head by removing the upper leaves and snapping off the stem. Parboil the cabbage by submerging it in boiling water for about 10 minutes, turning as needed. Onions and garlic are finely chopped, carrots are grated, the tomatoes are peeled and diced. Sauté the vegetables in vegetable oil in the defined order. In a separate pan, sauté the tomato paste and then blend it into the vegetable mixture.
Separate the cabbage into individual leaves, trim the thick veins, and gently crush them with a wooden implement. Form a sausage-like shape from the seasoned minced meat and wrap it in a cabbage leaf. Oil a pan, arrange the rolls snugly, scatter a thin layer of the fried vegetables over them, and repeat the layering. Lightly salt each layer. Add enough water to reach the middle of the top layer, and simmer on medium heat with the lid on for 20 minutes. Remove from heat and rest, uncovered, for 20 minutes. Serve with sour cream and chopped fresh dill.
Stuffed Cabbage Spelled
Lean cabbage rolls with husk and mushrooms are presented by a chef from a different contemporary eatery. The pantry list includes young cabbage, spelled, mushrooms, onions, semolina, zucchini, carrots, vegetable broth, and a pinch of sugar.
Remove the stem from the cabbage and loosen the layers by gently steaming until pliable. Dice or chunk the mushrooms and sauté in oil, then separately sauté finely chopped onions and grated carrots. Grate zucchini roughly. Prepare a minced-meat mix with all ingredients, seasoning with salt and a touch of sugar. Place the filling on each sheet and roll to form stuffed cabbage. Roll in flour and sear in a hot pan with oil. Transfer the rolls to a saucepan, cover with vegetable broth, seal with foil, and bake for about 15 minutes until done.
Stuffed Beef Cabbage with Morel Sauce
A brand chef from another modern dining concept prepares beef-stuffed cabbage served with a morel sauce. The core components are cabbage, chicken broth, beef, onions, cream, milk, ciabatta, salt, and pepper. Sauce ingredients include morels, shallots, red wine, mushroom broth, cream, sour cream, garlic, and thyme.
Soak bread in cream, then fry onions until soft and blend with soaked bread and veal. Shape the mixture into portions and wrap each in blanched cabbage leaves, simmering in chicken broth at a gentle 80 degrees for two hours. For the sauce, sauté finely chopped shallots and garlic, add red wine and morels, then reduce. Introduce thyme, mushroom broth, and cream, cooking with the lid on until thick. Finish with sour cream, salt, and pepper, boiling for another 10–15 minutes. To serve, rewarm the cabbage rolls in the sauce, plate, spoon sauce, top with morels, and finish with chopped chives.
Cabbage rolls with mushroom caviar
A chef from another venue shares a lean cabbage roll idea featuring mushroom caviar. The ingredient list includes bok choy leaves, wild rice, mushrooms, oyster mushrooms, onions, truffle oil, salt, and pepper. The sauce relies on tomatoes, onions, garlic, vegetable oil, tomato juice, thyme, salt, and pepper.
Choose large bok choy leaves and blanch in boiling water. Cook wild rice in salted water. Sauté champignons and oyster mushrooms with onions until golden, then finely mince the mixture with onions and stir in wild rice with a touch of truffle oil. Roll the mushroom filling inside a bok choy leaf. For the sauce, blend crushed tomatoes with their juice, then sauté onion and garlic in oil, add tomatoes and tomato juice, and season with salt, pepper, and thyme before simmering for ten minutes. Fry the cabbage rolls on both sides and finish in the oven until fully cooked. When served, plate the rolls with sauce and garnish with herbs.
Shrimp Cabbage Rolls
A chef at a renowned city restaurant presents Asian-inspired cabbage rolls featuring shrimp and a spicy sauce. The pantry includes savoy cabbage, parsnips, daikon, lightly salted cucumbers, tiger shrimp, garlic, butter, thyme, tobiko caviar, green oil, a spicy sauce, and microgreens.
Season parsnips and daikon with salt and oil, roast until half-cooked, then blend until smooth. Parboil Savoy cabbage and layer over the daikon-parsnip puree with julienned sauce. Sauté shrimp with garlic, thyme, butter, and seasoning. Wrap shrimp in cabbage leaves with the vegetable purée and bake for about 15 minutes. Garnish with tobiko, the spicy sauce, green butter, and microgreens when plating.
Cabbage rolls with seafood
The executive chef of a famed cafe presents a seafood-forward cabbage roll, combining shrimp, crayfish necks, soft cheese, mayonnaise, leeks, bok choy, oil, and microgreens.
Puree shrimp and crayfish with the other ingredients, then steam the bok choy leaves. Fill the leaves with the seafood mixture, fry briefly in oil, and finish in a hot oven. Plate with microgreens for a fresh finish.
Chinese cabbage rolls
A chef from a popular dining venue shares Chinese cabbage rolls with mushrooms, bulgur, tofu, and vegetables in a demi-glace. The required items include Chinese cabbage, boiled bulgur, tofu, mushrooms, onions, salt, pepper, and for the demi-glace a mixture of water, beets, leeks, celery root, carrots, onions, bell pepper, tomato paste, rice, salt, and pepper.
Cook bulgur, sauté mushrooms with onions, then blend tofu with bulgur and mushrooms and season. Parboil bok choy until soft. Shape a semicircle, wrap with cling film, top with bok choy and chopped mushrooms, then roll tightly. Leave the film in place and simmer the cabbage rolls for five to seven minutes. For demi-glace, grate the vegetables and roast until they darken, then simmer with water, rice, and other vegetables for two hours. Puree and reduce the mixture to a thick sauce, seasoning with salt and pepper. If time is short, a lighter option is to use a plain low-fat sour cream as a topper. Serve the cabbage rolls with demi-glace or sour cream, finishing with fresh herbs on the plate.
Savoy cabbage rolls with root vegetables
A brand leader of several dining properties explains lean cabbage rolls made with savoy cabbage and root vegetables. The pantry includes savoy cabbage, long-grain rice, parsnips, carrots, onions, cauliflower, tomatoes, mushrooms, sunflower oil, soy sauce, and salt. For the sauce, prepare onions, potatoes, canned tomatoes, garlic, salt, and sugar.
Blanch cabbage leaves in boiling salted water for a few minutes, then chill on ice. Simmer rice until soft. Roast salted parsnips, cauliflower, and carrots in foil until tender, then dice into small rice-sized pieces. Chop onions and mushrooms and sauté slowly. Mix rice with vegetables and season with soy sauce. Wrap the minced meat in savoy cabbage leaves. For the sauce, boil potatoes in salted water without draining, brown the onion in oil, then blend potato, onion, tomato, salt, sugar, and garlic. If the sauce thickens too much, add a little potato water. Arrange cabbage rolls in a thick-bottomed tray, pour sauce over, press gently, and bake at 180 degrees for 45 minutes.
Classic stuffed cabbage
A brand chef of a kitchenware retailer favors a traditional version of cabbage rolls stuffed with ground beef. The ingredients include cabbage, rice, beef, onions, butter, salt, pepper, and a sauce made from flour, tomato paste, sour cream, water, thyme, salt, and pepper.
Boil the rice until tender. Trim the cabbage stems, separate the leaves, and blanch for five minutes. Lightly pound each leaf. Grind the beef, then sauté onions in butter and mix with the meat and rice, seasoning to taste. Wrap the mixture in the cabbage leaves and fry in the remaining butter until golden. Transfer to a deep pan. Prepare the sauce in the same pan by lightly browning flour, then adding tomato paste, sour cream, and water, and simmering with spices. Pour the sauce over the cabbage rolls and cook, covered, over medium heat for about 30 minutes.