From how you decide to wrap cabbage rolls, it depends not only on the overall appearance of the dish, but also on its quality, because if the density of folding is insufficient, the blueboy can simply fall apart during the extinguishing . To avoid possible problems, we recommend that you familiarize yourself with the various molding techniques for these products, which we will discuss later.
How to wrap cabbage rolls with a convertible?
Regardless of which cabbage you decide to wrap cabbage rolls (young or old), you will in any case have to do some preparatory work with the leaves themselves to soften them and facilitate molding. There are several options for softening the leaves: steaming, directly in water or in a microwave oven. Time depends on the size and age of the head, but in any case, your task is not to bring cabbage leaves to full availability, but to soften them.
When the leaves soften, gently cut out the head with a sharp knife and alternately remove each of the sheets, trying to maintain its integrity. The filling should have already been prepared by this time.
Also, before properly wrapping cabbage cabbage, you may need to trim the dense vein that extends from the base of the cabbage leaf. To do this, it is enough to equalize it to the overall thickness of the sheet, gently cutting the surplus from the surface with a sharp knife.
Put a portion of minced meat on the base of the sheet. Make sure that there is not too much mincemeat, otherwise the dove may fall apart.
Cover the forcemeat with the side surfaces of the sheet, overlapping each other slightly overlapping.
Moving from the top of the cabbage leaf, fold the bluefin into a roll and lay with a seam down.
Before extinguishing cabbage rolls are placed in a bowl closely, also to ensure that they do not fall apart during the extinguishing.
How correctly to wrap cabbage rolls with a cone?
The original method of forming cabbage is folding it with a cone. To ensure that the result was not only tasty, but also beautiful, it is necessary to choose large cabbage castings and to boil them well for softening.
The boiled cabbage leaves should be cut in half, removing the thick core in the center.
On one of the halves of the sheet lay a portion of the mixture of minced meat, preformed it into a cone. Moving from top to bottom, roll a leaf of cabbage into a cone, leaving the top open. Turn the remains of cabbage leaf from the top inside, tightly closing the protruding meat filling. It is also important not to overdo it with minced meat, so that the dove does not fall apart during the extinguishing.
How to wrap small cabbage cabbage rolls?
Small, cigar-shaped cabbage rolls are often found in the kitchen of the Middle East. They are molded much easier and faster than the usual cabbage rolls, but at the output they are small and convenient in eating portioned cabbage rolls, more reminiscent of a snack.
For the formation of such cabbage rolls, it is better to use large leaves of young cabbage. Pre-picking the heads, remove the leaves from it and divide each of them into two halves, separating the tender side part of the sheet from the dense central vein.
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Arrange a small portion of the meat filling on the top of the cabbage leaf, and then start folding it, moving down and tightly tucking the cabbage leaf. Do not fill the sheet with mincemeat to the brim, during cooking, loose sheets from the edges will shrink together while holding the filling.
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If by the way you meet the branches of dense veins, then carefully scrape them with a knife.
Finished cabbage rolls are stewed according to the usual scheme, although the cooking takes at least half the time.
