Stuffed cabbage rolls from fresh cabbage. Classic recipe step by step in a saucepan, oven, slow cooker, frying pan. Video, photo

Posting in the group: Main courses

The classic version of cabbage rolls is minced meat wrapped in cabbage leaves and stewed in tomato sauce. The first analogues of the dish were mentioned in 425 by the Greeks, where minced meat was wrapped in grape leaves. In China, the ancestors of cabbage rolls are considered to be rolls, which appeared in the 7th century.

In Russia, cabbage rolls began to be prepared only in the 28th century using fresh cabbage leaves and minced meat (rice or buckwheat was added to it). Among the variety of cooking options, there are cabbage rolls with vegetable fillings, with seafood, as well as with cheese or jam, while cabbage leaves are an invariable ingredient in the recipe.

Cooking steps:

Before cooking cabbage rolls, they should be thawed. To do this, just take our semi-finished products out of the freezer 2 hours before cooking, or place the dish with frozen cabbage rolls in the microwave (defrost by weight mode).

1. Defrost cabbage rolls, lightly squeeze out excess liquid and place in a frying pan with heated vegetable oil.

2. Lightly fry on both sides until golden brown.

3. Transfer the fried cabbage rolls to a saucepan.

How to make sauce for cabbage rolls:

Peel the carrots and onions and chop them.

Three carrots on a coarse grater.

Onion mode for small cubes.

In the oil that remains after frying the cabbage rolls, fry the onions and carrots.

Add tomato paste and fry it lightly to remove the acid.

Add a little water or vegetable broth and leave to simmer over low heat for 10-15 minutes.

Salt and pepper the stewed vegetables, add bay leaf and leave to simmer for another 3-4 minutes.

How to stew cabbage rolls in a pan:

Pre-fried cabbage rolls, pour our sauce. If there is not enough liquid, then add water or broth until the liquid covers the cabbage rolls. Simmer over medium heat for no more than one hour.

Serve with sour cream or mayonnaise. Enjoy your meal!

So, there are 12 frozen cabbage rolls.

Today the story will go exactly. If we talk about those that were frozen in a ready-made state, then everything is simple: you take them out, for example, in the evening, until the morning they defrost perfectly, and you don’t have to be afraid to just leave them on the kitchen table - nothing will happen to them. Well, all that remains is to simply heat it up in any way - in the microwave or in a frying pan - and separately prepare tomato or sour cream sauce with which to serve them.

Well, you don’t even need to defrost semi-finished cabbage rolls at all. I always just cook on the stove in a thick-walled pan, maybe in a duck pot or in a pressure cooker. Of course, you can use a ceramic mold or deep baking tray and cook everything in the oven.

The second method is more gentle and dietary - do not fry anything at all. In this case, simply lay cabbage rolls in layers, sprinkle each of them with grated carrots. Well, pour the desired sauce on top. The approximate composition of mine: broth, tomato paste, tomatoes in their own juice and seasonings. I talked about this in more detail in

But today there will be a more satisfying, far from the most dietary option.

So, the cabbage rolls themselves. If you are going to fry them, it will still be better if you choose them a little in advance, at least a couple of hours. It has been noticed that if they are 100% frozen, it is better not to fry them.

And then let’s not fry it, at least a little, but lighten the dish. If you froze not only cabbage rolls, but also the remains of cabbage (small leaves in which nothing can be wrapped), then simply put them on the bottom of the pan, and then on top, as tightly as possible, with our frozen cabbage rolls.

And now the sauce in which our cabbage rolls will be cooked. Its quantity depends on the density with which you laid the semi-finished products. The sauce will need to cover our cabbage rolls. If you end up making too little, just add broth or water plus a little extra salt as needed (if using water).

Peel the onions and carrots. Grate the carrots and cut the onion into small cubes.

Place a frying pan on the fire, pour two or three tablespoons of vegetable oil (or olive) and lay out the chopped vegetables. It’s better to first fry the onion for a couple of minutes, and then add the carrots and fry for another two minutes.

If you want to remove the skin, then pour boiling water over the tomatoes, hold in it for about a minute, then drain the water and fill with cold water. After 30 seconds the skin will come off perfectly. If it doesn’t particularly bother you, especially since you still need to chop the tomatoes, then just skip this removal step. You can grind it in a blender or just cut it into small cubes.

Since now is not the season, I take already chopped tomatoes, canned in their own juice. Add the entire contents of the jar to the frying pan with the fried vegetables. Add tomato paste there - a couple of tablespoons.

Now add the broth. Do you only have cubes? No, then it’s better just water. Season our sauce with salt and pepper, and also add bay leaves and allspice peas. If you happen to have adjika, it won’t interfere with our sauce at all. Add to taste. Be sure to try it - the sauce should have a fairly rich taste, since it will also soak the cabbage rolls.

That's it, pour the sauce into the pan, directly onto the cabbage rolls and put it on the stove. The sauce should cover our cabbage rolls. But! The cabbage rolls will also give a little water, so if a couple of centimeters are missing, don’t pay attention - in addition to releasing the liquid, the cabbage rolls will settle a little more.

You can put a sprig of rosemary, parsley or celery on top for more flavor.

Bring everything to a boil - do not forget that the cabbage rolls are frozen and will cool the sauce a little, so after everything boils, first turn the heat to medium, and after about five minutes you need to close the lid tightly, set the heat to minimum and simmer for about 40 minutes.

I think she told me everything. Before serving, I make sure to add a little sour cream, each individually, to the plate.

Bon appetit everyone!

Frozen semi-finished products are a real treasure for the modern busy housewife. They are very helpful when you need to quickly prepare lunch or dinner, but there is almost no time. And then I looked into the freezer, took it out, and within 20-30 minutes there was a wonderful lunch on the table.

Nowadays you can buy not only dumplings or cutlets frozen. Lately, frozen cabbage rolls have become especially popular. The dish is very tasty and nutritious, but difficult to prepare. After all, before you cook the cabbage rolls themselves, you need to do a lot of preparatory work. Frozen semi-finished products can be cooked immediately without defrosting. But you need to know how to do it correctly.

Stuffed cabbage rolls with mushrooms in a pan

Stuffed cabbage rolls made from fresh cabbage (the classic recipe can also be prepared in a saucepan, replacing minced meat with mushrooms) prepared using this method are distinguished by their mushroom aroma and low calorie content (60 kcal).

Composition of ingredients

To prepare mushroom cabbage rolls you need to prepare:

To increase satiety, minced mushroom can be combined in equal proportions with minced meat.

Step-by-step cooking process

Stages of preparing dietary cabbage rolls with mushrooms:

1. Boil the cabbage until the leaves soften. Approximately 2-3 minutes. After this, remove the head of cabbage from the boiling water and carefully cut off the leaves using a knife and fork. Place them in a suitable dish to cool.
2. Cut the mushrooms into small cubes (about 0.7 cm).
3. Heat oil in a frying pan and fry mushrooms in it. On average, 3-4 minutes is enough. After this, place the mushrooms in a dish. Leave the oil in the pan.
4. Place rice and 1-2 g of salt into boiling water. Cook until half cooked. After this, rinse the rice (otherwise it will stick together) and drain the water completely. Place the ingredient in a dish to cool.
5. Grind the onions and carrots using a food processor. After this, they need to be fried in oil from the mushrooms until softened (about 2 minutes).
6. Then you need to add tomato paste diluted in water/broth to the frying. Simmer for another 2 minutes.
7. Next, place mushrooms, rice and 50 g of roast into a bowl for preparing minced meat. Add remaining salt and pepper. Mix well and leave the ingredients to soak for about 10 minutes. Mix again.
8. Place unused cabbage leaves on the bottom of the pan, put cabbage rolls on top and pour in the rest of the frying. If there is not enough frying, you can add broth and a little salt.

9. Simmer the cabbage rolls over low heat for about 25 minutes.

After cooking, the cabbage rolls should lie in the broth for about 15 minutes.

Benefits of frozen cabbage rolls

Stuffed cabbage rolls are a satisfying, hearty dish that is traditionally prepared from ground meat, rice and cabbage. Other fillings may also be used. Its nutritional value is quite high, and depending on the sauce and meat, the calorie content of the product can be adjusted to suit you.

Frozen cabbage rolls are not only good for their quick preparation, but they will also be an excellent help for a novice housewife who is not confident in her abilities. Having prepared such a dish, you can’t chew on its appearance and taste.

Choosing the right semi-finished products

The best choice would be to prepare semi-finished products yourself, because you are confident in the quality of your meat, cereals and cabbage. You can prepare a less fatty dish by replacing pork with beef or chicken. You can also prepare purely meat cabbage rolls or vegetable ones, adjust the amount of cereals and meat.

But it is difficult for an inexperienced housewife or business woman to do this due to lack of time and skills. In this regard, many manufacturers took care of their consumers and released a line of frozen cabbage rolls. Among their abundance, you need to make the right choice, namely:

1. If you buy a product by weight, without packaging, do not hesitate to ask about the composition of the meat in the cabbage rolls (is it one type or mixed).
2. Look at the appearance of semi-finished products. Conscientious sellers always store one cabbage roll in cut form.
3. The cabbage should not be too thick. It is better to refuse to buy such cabbage rolls; no matter how much you cook them, the vegetable will still remain crispy. Plus, you pay the same price as meat for cabbage.
4. Rice should not predominate in the composition over minced meat.
5. When purchasing packaged cabbage rolls, pay attention to the expiration date of the product.

Having made the right choice of frozen cabbage rolls, even an inexperienced housewife can prepare a completely decent dish.

How and what to cook frozen cabbage rolls with

Semi-finished cabbage products can be prepared in a variety of ways, using different cooking methods and sauces. Thus, every day you can eat a new dish or find something more tasty and special for yourself.

Depending on the method of preparation, cabbage rolls can be made into a dietary dish and a dish that will please even the most picky gourmet. Semi-finished products can be pre-defrosted or left frozen.

Frozen cabbage rolls on the stove

The most common and easiest way to prepare frozen cabbage semi-finished products is on the stove. The classic recipe involves initially frying the cabbage rolls in a frying pan. To do this, you can first defrost them or do this:

• Pour some water into the bottom of the frying pan and place the frozen cabbage rolls;
• cover with a lid and simmer, turning occasionally, until the water has completely evaporated;
• if the cabbage rolls have become soft and there is still water left, carefully drain it and pour in vegetable oil;
• fry the cabbage rolls until golden brown.

Next, the fried cabbage rolls are placed in a pan and filled to the top with tomato sauce. The sauce is made from tomato paste and water, salted and sweetened to taste, or regular twisted, seedless tomatoes are used. To make the dish even tastier and more nutritious, fried vegetables, usually carrots and onions, are added to the cabbage rolls.

A faster method involves immediately extinguishing. Frozen cabbage rolls are placed in a pan, poured with tomato sauce and placed on low heat. Cooking time depends on the cabbage. Once it has become soft enough, the dish is ready.

Cooking a semi-finished product in a slow cooker

A multicooker is a fairly convenient device that allows you to prepare dishes in several ways: baked, boiled and stewed. Before you start preparing cabbage rolls, you need to take care of the sauce:

1. Fry the onions and carrots until golden brown using the “Baking” or “Frying” program.
2. Add tomato paste to the fried vegetables and mix thoroughly.
3. Dilute the thick mixture with broth or plain warm water. The broth will make the finished dish richer in taste.
4. Drain the sauce and prepare the cabbage rolls. The width of the multicooker bowl is small, so frying the cabbage rolls will take quite a long time. Use semi-finished products straight from the freezer, placing them in a neat pile in a bowl.
5. Then pour the prepared sauce over the cabbage rolls and simmer on the “Stew” program for 1-1.30 hours.

It’s even easier to cook diet cabbage rolls in a steamed slow cooker.

1. Place frozen cabbage rolls in a steaming container.
2. Pour water into the bottom of the bowl and place a wire rack with cabbage rolls.
3. Cook using the “Steam” program for 40-50 minutes.

It will be very tasty if you serve ready-made cabbage rolls with sour cream mixed with dill and garlic.

Frozen cabbage rolls in the oven

The cooking process in the oven is almost identical to cooking on the stove. Only the dish is not stewed, but baked.

• If you don't want to prepare the sauce in a frying pan first, use tomato juice or tomato paste mixed with sour cream and water.
• When using unthawed food, cook it initially under a foil cover. This way, the cabbage rolls will become soft faster and the liquid will evaporate less.
• You can also bake cabbage rolls in a special clay dish with a lid. Sour cream sauce and fried mushrooms will help make the dish richer in taste. And the slow simmering that a clay product provides will give an unforgettable aroma and amazing softness to simple frozen semi-finished products.

To summarize, we can say that even from store-bought semi-finished products you can prepare a real culinary masterpiece if you put a little soul and imagination into your dish. Frozen cabbage rolls are proof of this.

Nowadays, many people have an acute lack of free time, and if previously there was a tradition of sculpting with the whole family or rolling cabbage rolls, now, unfortunately, this does not happen so often. After all, today semi-finished products can be bought freely in any supermarket, but they can never compare with cabbage rolls prepared at home, from good minced meat. It’s still good that for some this good tradition is still alive, and there are people who value the warmth of the hearth and family values, as well as tasty, well-cooked home-cooked food.

And this recipe is for you, my dears! According to my recipe, the cabbage rolls turn out very tasty and as a result you will get not only a delicious dish for a family dinner, but also time spent with pleasure with your loved ones. All that remains is to convince the family to help the hostess in preparing a delicious dinner and distribute the roles: who handles the cabbage, who grinds the minced meat, and who rolls the cabbage rolls :)

Of course, you can prepare cabbage rolls without involving your family, freeze them and then cook them slowly as needed. But if there is an opportunity and your loved ones can help you with this, be sure to take advantage of this opportunity and turn your routine into a holiday! Also, take note - this recipe can become a lifesaver for you when time is short, but you still want some darlings.

Cook with pleasure!

Ingredients

A favorite dish in many families came to us from Eastern European cuisine and surprisingly quickly took root, becoming its own in the vastness of the former CIS. We will tell you in detail how to fry cabbage rolls in a frying pan in the article, because such a delicious dish is actually not as easy to prepare as it seems at first glance. In order for the cooking to be successful and the result not to disappoint, you need to know certain culinary subtleties, which “Cook” will be happy to share with you.

Stuffed cabbage rolls are a dish that in the classical sense looks nothing more than minced meat baked in cabbage leaves. To add variety to the dish, additional ingredients are often added to the filling (mainly all kinds of vegetables, spices, herbs, etc.).

Making such cabbage rolls is quite difficult, since manually wrapping the filling in cabbage leaves is a long and labor-intensive task. However, the amazing taste of baked homemade cabbage rolls is undoubtedly worth the effort spent on preparation.

Cabbage rolls in the oven

Stuffed cabbage rolls from fresh cabbage (the classic recipe can be prepared by replacing white cabbage with Chinese cabbage) can be stewed in a saucepan, frying pan, oven, or even in a slow cooker. At the same time, cabbage rolls cooked in the oven and slow cooker are considered the most aromatic and healthy.

Composition of ingredients

To prepare cabbage rolls based on Chinese cabbage you will need:

To serve, you need to prepare chopped fresh dill and sour cream.

Step-by-step cooking process

The process of preparing cabbage rolls from Chinese cabbage consists of the following steps:

1. Place rice in a pan of boiling water and cook until half cooked. After this, it must be rinsed and all water drained.
2. Next, you need to carefully cut off the back part of the cabbage (about 1.5 cm) without touching the main part of the leaves. This will allow the leaves to be separated from the head without damage.
3. Then you need to disassemble the forks into leaves. If necessary, the back part can be shortened.
4. After this, you need to put the leaves in a saucepan, add water and put on medium heat. When the water boils, remove the pan from the heat and leave the leaves in boiling water for another 2-3 minutes. Then drain the water and let the cabbage cool. To prevent the leaves from losing their shape, you can add 5 ml of table vinegar to the water.
5. Next you need to finely chop the onion and carrots. You can use a knife, grater or meat grinder.
6. Place the minced meat in a deep dish, add carrot and onion mixture and salt (about 2 g). Mix well. If desired, you can add ground pepper.
7. Then you need to add rice to the minced meat and mix the ingredients manually. Leave the minced meat to rest for about 15 minutes.
8. After this, you need to put the minced meat into the cooled cabbage leaves and form envelopes. Place the preparations on a plate or board so that the leaves do not unfurl.
9. Next, you need to grease the bottom of the stewing container with oil (any kind, vegetable or butter), lay out the remaining cabbage leaves, and place cabbage rolls on top (with the edges turned down).
10. Then you need to chop the tomatoes using a blender or meat grinder and pour them over the cabbage rolls.
11. After this, you need to add broth to the cabbage rolls (it should completely cover them), pepper and remaining salt.
12. Preheat the oven to 180°C. Place the container with cabbage rolls on a baking sheet and place in the oven. The baking tray will prevent the broth from splashing onto the bottom of the oven. Simmer for about 60 minutes.
13. 5-10 minutes before readiness, add laurel leaves to the broth.

Add greens to the broth for the prepared cabbage rolls, cover the dish with a lid and let it brew for about 20 minutes.

Homemade cabbage rolls in a frying pan

Ingredients

• Minced meat (pork + beef - 1:1) - 500 g + -
• Cabbage - 1 head + -
• — 2-3 cloves + —
• — 0.5-0.75 cups + —
• — 3 pinches or to taste + —
• - 1 PC. + —
• - to taste + -
• — 2-3 pcs. (can be replaced with ketchup or tomato paste - 2-3 tbsp.) + -
• — for frying + —
• - to taste + -
• - 1 PC. + —

Products for sauce

• Sour cream – 3-4 tbsp. l.;
• Salt - to taste;
• Ketchup (or tomato sauce) – 2 tbsp. l.;
• Water or broth – 400-500 ml.

How to fry homemade cabbage rolls in a frying pan

1. We rinse the head of cabbage in water, separate it into leaves, and cook them for 1-2 minutes in salted water so that they soften and become more elastic. You can do it differently with cabbage: first boil a whole head of cabbage, then cut out the stalk from it, and then disassemble the “head” into leaves. We simply cut off the thickened part of the cabbage leaves.
2. Making minced meat: grind beef and pork in a meat grinder. It is not recommended to buy ready-made minced meat; it is better to spend time processing the meat yourself - it will turn out tastier and healthier.
3. Peel the onion, wash it, and chop it finely.
4. Wash, peel the carrots, grate on a fine grater.
5. Fry chopped onions and carrots in vegetable oil in a frying pan until softened.
6. We wash the greens under running water and chop them finely.
7. Boil the rice until half cooked.
8. We peel the garlic, chop it by hand or put it through a garlic press.
9. Wash the tomatoes, peel them, and chop them into small pieces. You can grind the tomatoes in a blender or grate them - any method of processing tomatoes into pulp is appropriate, choose the one that is most convenient for you.
10. Mix everything in one bowl: boiled rice, minced meat, tomatoes, salt, pepper, fried onions, chopped herbs and garlic. Mix everything thoroughly and start putting the filling on the cabbage leaves.
11. Place the prepared filling on each prepared cabbage leaf, then roll it up into an envelope.
12. Fry the cabbage envelopes with minced meat in a frying pan in a sufficient amount of vegetable oil.
13. While the cabbage rolls are frying, prepare the sauce for them: mix broth (water) with sour cream and ketchup (or tomato sauce) in a bowl. Stir the resulting mass and pour it over the cabbage rolls stewed in a frying pan, so that the dressing completely covers them.
14. Season the dish with pepper and salt to taste, and leave to simmer over medium heat for 30-40 minutes.
15. At the end of cooking, turn off the stove and leave the cabbage rolls in the pan under a closed lid on the switched off burners for 10 minutes.

Serve homemade cabbage rolls fried in oil with sour cream and finely chopped herbs.

Classic recipe

Stuffed cabbage rolls made from fresh cabbage (the classic recipe is considered the easiest to prepare and nutritious, as it contains a large amount of useful substances) in the standard version are prepared with minced meat filling and stewed in tomato sauce.

Composition of ingredients

In order for the cabbage in cabbage rolls to be tender and the minced meat juicy, it is important not only to follow the cooking rules, but also to choose the right ingredients.

It is recommended to cook cabbage rolls according to the classic recipe in a cauldron or thick-walled pan.

Step-by-step cooking process

Cooking cabbage rolls according to the classic recipe consists of 5 main steps:

1. Preparing cabbage:

• Fresh cabbage leaves are brittle. Therefore, they need to be softened before cooking. To do this, you need to immerse the forks in boiling water for about 2-3 minutes. When the head of cabbage has cooled, carefully remove the leaves from the stalk. Cooking can be replaced by baking in an oven preheated to 180 °C or in the microwave (hold for 3-5 minutes);
• The leaves can also be softened by exposure to low temperatures. To do this, the forks must be placed in a bag and placed in the freezer for 48 hours. After this, the head of cabbage must be transferred to a warm place to defrost. Then you also need to detach the leaves from the stalk;
• if there are thick veins on the leaves, they must be carefully cut off with a thin knife;
• place the required number of leaves on a plate.

The photo shows a step-by-step classic recipe for cabbage rolls made from fresh cabbage.

1. Preparation of minced meat:

• Finely chop the onion, chop the carrots using a grater. Place the ingredients in a low frying pan and fry until softened. After this, add tomato paste diluted in 170 ml of water and simmer for another 1-2 minutes. Add a mixture of peppers, salt (2 g) and paprika, as well as sugar and dried herbs. Mix the ingredients thoroughly. For minced meat you will need 2/3 frying;
• Boil the rice until half cooked, rinse;
• Place the minced meat in a deep bowl, add rice and 2/3 of the roast. Mix well;
• After this, the minced meat needs to be beaten. To do this, you need to lift it about 20 cm above the bowl and throw it into it. Make at least 20 throws. These manipulations will make the minced meat more tender.

1. Making the sauce:

• Place sour cream in a deep container, add warm broth/water, fry (1/3). You also need to add peppercorns and chopped dill. Mix well.
• let the sauce sit for about 20 minutes.

1. Formation of cabbage rolls:

• Place the minced meat in the center of the cabbage leaf, do not overdo it with the filling, otherwise the leaves will tear or unravel;
• fold the edges in the form of an envelope;
• Place the finished cabbage rolls in a dish with the curved edges down;
• then you can place the cabbage rolls in the freezer for about 1-2 hours, this will prevent the cabbage rolls from unraveling when stewing;
• You can also lightly fry the cabbage rolls, this will also allow them to retain their shape and make them more juicy.

1. Stewing the dish:

• Place 2-3 cabbage leaves on the bottom of the cauldron/pan (which did not fit in size or were slightly flawed). This will prevent the cabbage rolls from burning;
• place cabbage rolls on top of the leaves;
• pour the sauce over the cabbage rolls. It should cover them completely. If there is not enough sauce, you can add more broth/water;
• Place the cauldron/saucepan over medium heat; when the broth boils, reduce the heat to low. Simmer for about 30 minutes.

Ready cabbage rolls should lie in the broth for about 15-20 minutes. After this they can be served.

What can I add?

If the minced meat turns out to be a bit dry, you can add melted butter to it or increase the amount of frying. To enhance the meat and cabbage aroma, 10 minutes before the dish is ready, add 2-3 bay leaves to the broth. Also, the cabbage rolls will turn out more flavorful if, when stewing, you place a bell pepper, cut into 4 parts, into the broth. Once cooked, it can be served with cabbage rolls as a decoration.

White wine or pomegranate juice gives cabbage rolls a special taste. To do this, they need to be added to the broth in an amount of 50 ml during the stewing process.

How to serve the dish

Stuffed cabbage rolls can be served in deep plates with broth. They are also consumed with mashed potatoes or porridges. Additionally, it is recommended to pour sour cream over the cabbage rolls and sprinkle with fresh chopped herbs.

How to cook lazy cabbage rolls in a frying pan

One of the varieties of classic cabbage rolls is lazy cabbage rolls. The technology for their preparation is largely similar, but the latter are prepared using a more simplified version.

The main difference between lazy cabbage rolls and traditional ones is the consistency of the dough from which they are made. If the regular ones are minced meat in cabbage leaves, then the lazy ones are shaped like regular cutlets. This makes it much easier and more time-saving.

Ingredients

• Onions – 1 pc.;
• Rice – 50 g;
• Minced meat – 500 g;
• Water – 400-500 ml;
• Cabbage (white) – 200-250 g;
• Carrots – 1 pc.;
• Greens - to taste;
• Egg – 1-2 pcs.;
• Garlic – 2-3 cloves;
• Salt - to taste;
• Ground black pepper - to taste;
• Tomato paste – 1.5-2 tbsp. l.;
• Vegetable oil - for frying.

Secrets of making cabbage rolls

Many housewives are wary of preparing such a dish, believing that it is quite a troublesome task. Of course, their preparation requires skill and knowledge of certain subtleties.

Having tried to make them at least once, you will understand that everything is much simpler than expected, the main thing is to adhere to a few rules:

1. Cabbage for cabbage rolls should be large. The size of one sheet is approximately two palms;
2. The head of cabbage should not be very dense, as then the leaves will be tough and difficult to curl. Thin, elastic sheets, without large veins, are considered ideal.
3. To soften it, you need to boil it in water with vinegar and salt for several minutes (for 3 liters of water, 30 g of vinegar and 40 grams of salt). If the leaves are still not soft enough, then you need to cut off the hard veins and lightly beat them with a kitchen hammer.
4. In order for the sheets to be better separated from each other, you must first cut out the head of cabbage on which they will stick.