Chinese cabbage stuffed cabbage

Ingredients for the preparation of cabbage stuffed with Beijing cabbage

  1. Minced meat 350-400 grams
  2. Beijing cabbage 1 head (large)
  3. Rice 60-70 grams
  4. 1-2 carrots
  5. Onion 2 pieces
  6. Butter 1 tablespoon
  7. Tomato sauce (or tomato paste) 1.5-2 tablespoons
  8. Salt to taste
  9. Ground black pepper to taste
  10. Allspice 3-4 peas
  11. Bay leaf 1 piece
  12. Vegetable oil optional
  13. Purified water optional
  • Main Ingredients: Beef, Pork, Cabbage, Onions, Carrots, Rice
  • Portion4-5
  • World Cuisine


A large pan with a lid, a sieve, a small pan with a lid, a frying pan, a thick spatula, a kitchen knife, a cutting board, a grater, a knife for cleaning vegetables, a tablespoon, a deep plate - 2 pieces.

Cooking cabbage rolls from Beijing cabbage:

Step 1: prepare the pic.

First, prepare the rice, as it will take a lot of time. So that the cereal does not stick together, we do not want to get porridge, it needs to be washed. To do this, put the rice in a sieve and rinse thoroughly several times with running water. After pour it into a pan and fill it with water so that its volume is twice the volume of the cereal. Lightly salt, bring to a boil and, reducing the heat to a minimum, cover and continue cooking until the water is completely boiled. In the meantime, rice is cooked, there is time to do the preparation of other ingredients.

Step 2: prepare the cabbage.

Beijing cabbage is easy to prepare. First lay it on a cutting board and cut 3-4 centimeters from the bottom. Do not forget to also remove sluggish and withered leaves from above. Take out the heads and rinse each sheet separately. Meanwhile, boil some water in a saucepan, and put a plate of ice next to it. Boil leaves each boiling water 2-3 minutesand then immerse them in ice water to cool. Thus, Beijing cabbage will become softer, and creases do not form on it during the formation of cabbage rolls. It remains only to dry the leaves, so lay them on disposable towels and blot.

Step 3: prepare the vegetables.

Peel the onion and cut off the ends. Remove carrots from the skin with a special knife. Rinse vegetables under cool running water, shake and chop. It is better to cut onions into small cubes, but grate the carrots on a medium grater.
Heat the pan, and it contains a little vegetable oil. Fold the vegetables and simmer all the time while stirring. 7-8 minutes until they soften, the carrots do not change color, and the onion does not become transparent. After frying, transfer the ingredients to a deep bowl and wait until they cool slightly, and then divide into two approximately equal parts, one will go to the filling, and the second to the sauce.

Step 4: prepare the filling.

Add the minced meat and boiled rice to the cooled vegetable frying, which you also need to cool before. Mix all the ingredients together, turning them into a homogeneous mass. To taste, add salt and pepper, as well as other seasonings, as you wish.

Step 5: form cabbage rolls from Beijing cabbage.

When all the other ingredients are ready, it's time to start forming cabbage rolls, by the way, they are obtained from Beijing cabbage a little less than from ordinary cabbage, so consider the filling. Spread a sheet of cabbage in front of you and lay a mixture of minced meat and vegetables on it with a tablespoon, bend the edges to the center so that they cover the filling, and, starting from the top, roll the cabbage roll. In the same way, form the rest, fasten with toothpicks or bandage, it is not necessary.

Step 6: prepare cabbage rolls from Beijing cabbage.

Melt the butter in a frying pan and fry in it each cabbage roll to a light golden crust on both sides. This is necessary so that the cabbage leaf holds its shape better, but it also gives the finished dish a more intense and interesting taste.

Put the remaining vegetables in a large saucepan, mix them with tomato sauce, salt and pepper to taste again, and add sweet peas and bay leaf. Now put the fried cabbage rolls from Beijing cabbage in the same place and fill it with water so that it hardly reaches the top edge of the products. Put the pan on the fire and, after waiting for its contents to boil, close the dish with a lid and reduce the power. As such, cabbage rolls should be cooked in a slightly boiling sauce for 20-30 minutes until ready. Once the specified time has passed, the dish will be completely ready for serving.

Step 7: serve cabbage rolls.

I serve Beijing cabbage cabbage as an independent hot dish, pouring plenty of sauce on them, in which they were cooked, unless sour cream or mayonnaise can be added to taste. Some even sprinkle stuffed cabbage with grated cheese, it turns out very interesting. Above all, enjoy the new taste of a familiar, classic dish. I hope you enjoy this kind of innovation.
Enjoy your meal!

Recipe Tips:

- If you cook cabbage rolls for children, then it is better to skip the roasting step, and grind the stuffing and stuffing through a meat grinder so that it becomes even softer. And, of course, you should not add so many spices and tomato paste.

- Instead of tomato paste or sauce, sour cream is often used. Tasty in any case, so the choice is yours.

- Fans of spicy foods can add garlic or red hot pepper to the filling. These ingredients add spice to cabbage rolls, but are unlikely to appeal to people suffering from indigestion.