Slavic cuisine is one of the few including such a great number of meat dishes, and their range is fairly wide. But it’s not just about meat, of course. Skillful combination of meat products with vegetables, as well as experimenting with methods for their preparation has led to a great variety of dishes. We would like to focus on a very interesting one with a mysterious origin. And that will be cabbage rolls, which we’re going to prepare in a modern way using multi-cooker in the vegetable broth.
A cabbage roll is basically some boiled rice combined with minced meat and wrapped in blanched cabbage leaves. It’s arguable that the Slavic cabbage rolls get their name in the XVIII century which is relatively recent. The dish reminisces French dried pigeon roasted on coals. Regardless their oriental origin, cabbage rolls were always named as ''dolma'''. Most often it's made of grape leaves, although other vegetables, such as cabbage,were also used for stuffing. Apparently, the Slavs preferred "pigeon" instead of "dolma - eastern stuffed rolls in grape leaves,'' but in fact they are the same.
For the stuffing:
The list of vegetables:
Other components:
To prepare minced veal and boiled in salted water for rice.
Wash the meat and cut into medium size pieces.
Pass the meat through a grinder.
Onions should be peeled and cut into large slices, too.
Prepare garlic for grinding.
Add onion and garlic to the minced meat.
Do not forget about the the salt.
Add the rice to the minced. There should be more meat that rice in the stuffing.
Add the nutmeg and mix thoroughly all the ingredients of stuffing.
Keep the cabbage in the boiling water for 5 minutes. Then take it out, cool and make deep incisions around the stem.
Cooked cabbage should be divided into sheets and deprived of solid part. Then carefully cut in half each leaf.
Carrots should be peeled, then rubbed or cut into thin slices.
Wash bell pepper and cut it into small slices.
Tomatoes should also be washed and cut.
Stuffing balls should be placed on a cabbage sheets, then simply wrapped.
As a result, cabbage rolls shouldllok like in the picture.
Place the cabbage rolls on the bottom of multi-cooker and a bit of shredded carrots.
Place a layer of pre-cut vegetables on top.
Do not forget to slice tomatoes.
Put a few leaves of bay leaf and pour the cabbage rolls with salted water.
The whole cooking process will take about about 1 hour, turning the device to the "stewing" mode.
When the meal is ready, it is advisable to leave it in the pot for some time. Then distribute the cabbage rolls on the plates with vegetables and fill it with broth, then add some sour cream. That's it, the dish is ready to be served.
Options and variations of cabbage rolls
Multi-cooks can easily make a delicious steamed food, due to the small grid intended for steamed dietary dishes. If you put a small portion of cabbage rolls in a plastic bowl with holes and turn the "steaming" mode for 1.5 hours, you can get just as tasty and healthy dish as ours. It is also possible to complement the rolls with steamed vegetables. However, there is only one disadvantage of steam cooking - a usually small capacity of the bowl. However this option is acceptable for a two-person family.
Any steamed food is healthier than fried! As for the rest, we can say with confidence that you will hardly find healthier and more nutritious dish than our cabbage rolls in multi-cooker, the photos of which cause a wild appetite even when looking at them. The young and fresh veal is not only about nutritional value, but also serves as an excellent source of protein, vitamins and minerals. The great amount of fiber, carbohydrates, minerals, organic substances, polysaccharides and huge vitamin complex - it’s all about our vegetable bouquet. Also, the veggies can help to digest meat ingredients. We really believe that, after reading our colorful recipe, even amateur chefs will no longer ask any the search engines how to make cabbage rolls in multi-cooker. We tried to make this quite a difficult dish as easy as possible.