Preparation: Step 1
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Prepare all the ingredients for pigeons from Beijing cabbage in a pan.
I got 12 cabbage rolls. Just in a pan with a diameter of 28 cm.
Vegetable broth. You can only take water. You understand, in this case there will be a simplified taste. Or add seasonings additionally.
I had a pork minced meat, but you can take both mixed or chicken — everything is to your taste.
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Step 2
Put the rice — about 8 minutes from the moment of boiling. The water is slightly salted.
If you like cabbage rolls with rice in more quantities, just increase the portion of cereals on 20-30 g. The finished rice should be slightly undergrowth — it will reach the process of extinguishing.
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Step 3
Fry the crushed onions and carrots to light goldenness in a pan.
I admit that I sometimes pass this step — I cook in advance a vegetable roasting and freeze it portions. It is very convenient when you want to save time.
Fried carrots with onions in a pan
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Step 4
In the Beijing cabbage, cut off the lower part of the head — about 4-5 cm. Then carefully disassemble the cabbage into separate leaves.
I usually leave the smallest and internal leaves — they can be used for salads or put it on top when the cabbage rolls are already in a pan to cover them.
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Step 5
Pour the leaves with hot water, bring to a boil and boil literally 1-2 minutes. Do not overeat: the bee is very tender, and it is important that it remains intact.
Put the cabbage on a colander and leave to cool. This will simplify the wrapping of cabbage rolls — the leaves will become soft and supple.
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Step 6
Meanwhile, make the filling. In a deep bowl, combine pork minced meat, rice, a cooled vegetable roasting, a pinch of a mixture of peppers, salt (about 1 tsp with a small hill), a little dried major and 50 ml of vegetable broth. The filling will turn out to be fragrant and juicy. You can slightly increase the amount of broth, if it seems dry.
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Step 7
Mix everything well. I always try the mixed minced meat on salt.
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Step 8
Return to the cooled leaves of Beijing. Carefully cut a thick vein at the base of the sheet — so the pigeon will be easier to curtail and it will not break when frying or extinguishing.
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Step 9
Put a spoonful of minced meat on the edge of each sheet. If the sheet is thin or small — use two by laying one on the other flashing.
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Step 10
Fold the sheets with minced meat, bending the edges and curling up. Everything is like in classic cabbage rolls.
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Step 11
Thus twist all the cabbage rolls.
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Step 12
Each darling is a little to roll in flour.
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Step 13
Heat olive oil in a pan and fry the cabbage rolls on both sides to light blur.
If you want a lighter option, you can immediately put them in the pan without fried, and go to the next step.
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Step 14
Mix the broth with sour cream and tomato paste. Try for salt — if you use home broth, salt is most likely enough. Pour piglets in a pan with this sauce, pepper a little on top.
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Step 15
Bring to a boil, reduce the fire and simmer under the lid for about 20 minutes. Then add bay leaf, try to salt and pepper — to adjust if necessary. Turn another 10 minutes. In total, the cabbage rolls from the Beijing cabbage in a pan are prepared for about half an hour.
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Step 16
Povers from Beijing cabbage in a pan are ready! They are soft, juicy, with a delicate cabbage shell and aromatic minced meat.
Can they freeze them? Yes! And in the form of semi -finished products (to frying), and already ready, with sauce.
It is convenient to store in a container or a package with a fastener. Heat — right in the sauce.
How to freeze the cabbage rolls at home — a step -by -step recipe with a photo
📌 And if you love this dish just like me — look into our selection Povelets recipes with photos and videos. There are classics and original versions for every day.
