Why cabbage rolls fall apart and boil: mistakes of housewives

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Cooking cabbage rolls is a difficult task, with not every housewife can cope. The dish can fall apart, overcook, and lose its appetizing appearance.

In order to avoid such problems, to prepare really high-quality and tasty cabbage rolls, you should follow some rules.

Details

Rules for choosing cabbage and its preparation

You need to take a responsible approach to the choice of cabbage in order to get appetizing cabbage rolls. The cob should not be too dense, as it is difficult to disassemble. Young cabbage will be an excellent choice, because its leaves are tender, as juicy as possible.

If there is no fresh cabbage, buy old, but its stalk should not be too large. Boil the kochan for 10 minutes. Then carefully disassemble the leaves. Trim thick fibers and too coarse veins, as they will spoil the future cabbage rolls.

Preparing the filling for cabbage rolls

You can choose any filling. It can be vegetarian, classic or exotic. If you chose minced meat, add fresh herbs and various vegetables to it. If you wish, you can add sour cream and grated cheese, as this makes the cabbage rolls as juicy and aromatic as possible.

The rice you add to the minced meat should be half-cooked. Otherwise, the filling will be overcooked. The ratio should be 1:3 (predominantly meat). The minced meat is well mixed, beaten thoroughly so that the filling turns out to be tender.

How to prepare cabbage rolls for heat treatment

The filling is placed on the part of the cabbage leaf that is inside, covering everything with the petiole part. Then the leaf is bent from the sides, the cabbage roll is carefully turned. You will get beautiful envelopes, from which nothing will fall out.

These envelopes can be absolutely any size. However, small cabbage rolls are not only juicy, but they are also prepared very quickly.

If you are preparing such a dish for the first time, use a special thread or toothpicks.

How to properly cook cabbage rolls