Stuffed cabbage rolls in a slow cooker in tomato and sour cream sauce. How to cook cabbage rolls in a slow cooker in tomato-sour cream sauce

The taste of cabbage rolls is familiar to many. It can be different, since there are many filling options for these cabbage products. And there are also many sauce recipes for preparing and serving this dish. But still, most often this appetizer is made in a sauce of tomatoes and sour cream. Even busy housewives can make cabbage rolls in a slow cooker in tomato sour cream sauce, since they will not need to be on duty near the stove while stewing the food. However, the result will depend not only on the operation of the smart device, but also on the skill of the cook.

Cabbage rolls from Chinese cabbage in a slow cooker in tomato and sour cream sauce

Cooking time: 1 hour 15 minutes. Number of servings: 5-6. Kitchen equipment: cutting board, knife, bowl for mixing minced meat, container for preparing the filling, multicooker.

Ingredients

Beijing cabbage 700 g
Minced meat 400 g
Onion 1 pc.
Sour cream (40% fat) 100 g
Long grain rice 60 g
Tomato (tomato paste) 1 tbsp. l.
Boiling water for soaking 300 ml
Water 300 ml for pouring + 3 tbsp. l. for minced meat
Black pepper 1/3 tsp.
Salt 2.5 tsp.

Step-by-step cooking recipe

Rinse the rice thoroughly and pour 100 ml of boiling water - this will make it softer.
Disassemble the Chinese cabbage into leaves, which also pour boiling water over them.
Cut the onion into small cubes.
In a separate bowl, mix the minced meat, onion and rice, from which you first drain the water. Add one third teaspoon black pepper, one and a half teaspoon salt and 3 tablespoons water, and mix everything well.
Drain the cabbage leaves and begin assembling the cabbage rolls. To do this, spread the cabbage leaves on a cutting board, place about a tablespoon of filling on each and roll it up, bending the edges.
Place the formed cabbage rolls in rows in the multicooker bowl.
To fill, take 300 ml of warm water, add 1 tablespoon of tomato paste, 100 g of sour cream, a tablespoon of salt and mix everything thoroughly until smooth.
Pour the finished mixture over the cabbage rolls.
Close the multicooker lid, set the “Stew” mode for 45 minutes and wait until the dish is ready!

Stuffed cabbage rolls in sour cream sauce in a slow cooker

Compound:

white cabbage – 0.6-0.8 kg;
minced meat – 0.2 kg;
chicken egg – 1 pc.;
carrots – 80 g;
onions – 80 g;
rice – 40 g;
water – 0.3 l;
sour cream – 0.2 l;
wheat flour – 20 g;
butter – 20-30 g;
salt, ground black pepper - to taste.

Cooking method:

Remove the top leaves from the head of cabbage and wash it. Place the cabbage in the sink with the stalk facing up, cut off the top leaf, direct a stream of water under it, and detach the leaf. Thus, remove several leaves (6-8 pieces).
Pour water into the main bowl of the multicooker, place a grate on top for steaming dishes, put cabbage leaves in it, and run the device in steamer mode for 10 minutes.
Remove the leaves, beat them with the side of a kitchen hammer, and cut off any protruding veins.
Rinse the rice, pour it into a greased multicooker bowl, add 100 ml of water and turn on the device in the stewing or cooking mode. After 20 minutes, remove the rice from the multicooker and cool it.
Place the minced meat in a bowl, add rice, salt and pepper, as well as a raw egg, and mix the ingredients.
Scrub and wash the carrots. Dry it with a napkin and grind it on a grater.
Remove the husk from the onion and chop the vegetable as finely as possible.
Add vegetables to the minced meat, mix the products again.
Spread the filling over the cabbage leaves, roll them into an envelope and place them in a multicooker container greased with butter.
Mix sour cream with flour, salt and pepper, dilute with a glass of boiled water. Pour sour cream sauce over cabbage rolls.
Start the multicooker in stewing mode for 40-50 minutes.

The stuffing for cabbage rolls can be made without adding an egg, then it will be less dense, but this will not have a bad effect on the taste of the finished dish.

Stuffed cabbage rolls in the Redmond slow cooker

Stuffed cabbage rolls can be called a universal dish - they are suitable both for the everyday diet and for serving on a holiday table.

This original European dish has won its fans in different countries of the world, but it is especially popular in the post-Soviet space.

Today, with the advent of multicookers, it has become even easier to prepare cabbage rolls - the miracle technology will do everything for you. In this article, we have selected several simple recipes for preparing cabbage rolls in a Redmond multicooker.

Stewed cabbage rolls in a Redmond slow cooker

According to the classic recipe, cabbage rolls should be cooked by stewing. By the way, this type of heat treatment will be most appropriate if young white cabbage is not available.

So, in order to prepare stewed cabbage rolls in the Redmond slow cooker, you will need the following ingredients:

meat (pork, beef or chicken are suitable) – 500 g;
rice – 300 gr;
white cabbage – 1 piece (approximately 850 g);
onions – 2 pcs;
carrots – 1 piece;
tomato paste – 3 tbsp;
water -1.5 tbsp;
sugar – 1 tsp;
bay leaf – 1 piece;
salt, pepper to taste.

Cooking stewed cabbage rolls in the Redmond multicooker.

Wash the cabbage, cut out the core or the so-called stalk.
Boil water in a separate container, blanch the cabbage: lower the vegetable into boiling water, hold for 5-10 minutes, then quickly remove and plunge into cold water. Also, to soften cabbage leaves, the vegetable can first be sent to the freezer and defrosted immediately before cooking.
Wash the meat, cut into small pieces. Using a meat grinder, turn into minced meat.
Rinse the rice several times and cook over low heat. At the end of cooking it should be half raw.
Peel 1 onion and chop in a blender.
Mix minced meat with rice and onions. Salt the mixture and add pepper.
Pour water into the multicooker container and add tomato paste.
Peel the remaining onion and chop finely.
Also peel the carrots, rinse and grate on a coarse grater.
Add onion, carrots, bay leaf and sugar to the contents of the multicooker.
Close the appliance tightly with a lid and set the cooking mode for 15 minutes.
While preparing the gravy, stuff the cabbage leaves. To do this, put minced meat with rice and onions into each separate cabbage leaf and wrap it in an envelope.
After 15 minutes, open the multicooker and place the prepared envelopes on the bottom of the bowl.
Close the device with a lid and turn on the “Extinguishing” mode for 35 minutes.

Cooking features

Usually cabbage rolls are made from mature white cabbage, since it is available at any time of the year, but from young cabbage or Chinese cabbage, these products are more tender.
The most difficult thing in preparing cabbage rolls is preparing the cabbage leaves. As a result, they should become soft and elastic, but remain dense and elastic so that they do not tear during the formation of minced meat products from them. Usually, to do this, cut out the stalk of the head of cabbage and lower it into a large pan of boiling water. As the leaves soften, they are separated and removed from boiling water. You can also keep the head of cabbage, placed in a bag, in the microwave or freezer. This also helps soften and separate the cabbage leaves. After separating from the head of cabbage, the cabbage leaves need to be beaten off with the handle of a knife or the side of a culinary hammer, and the protruding veins should be cut off with a sharp knife.
It is better to make stuffing for cabbage rolls yourself; the store can sell a product made with the addition of skin, cartilage and sinews. This negatively affects its organoleptic qualities and nutritional value.
Rice is often added to the stuffing for cabbage rolls; it usually takes up 10 to 20 percent of the meat. Rice can be replaced with buckwheat, bulgur or other grains.
Rice must be boiled until half cooked before adding to the minced meat. If you overcook it, it will turn into a shapeless mass. Undercooked cereal may remain hard, and it will also take too much liquid from the minced meat, causing it to become dry.
You can stuff cabbage rolls not only with meat, but also with mushrooms and vegetables. However, if such products are stewed in sour cream and tomato sauce, they will no longer be lean.
Tomato-sour cream sauce is usually made from tomato paste diluted with water, but it can be replaced with pureed fresh or canned tomatoes. Sour cream can be used at any fat content, but it must be fresh and natural. Sour cream is also often diluted with water, especially if it is fatty and thick.
In a slow cooker, cabbage rolls are cooked in the stew mode, which usually takes about 1 hour. Before stewing, the products can be fried; for this you will need the “Frying” program, or, if it is not available, the “Baking” program. Vegetables for sauce are fried in the same modes, if this is provided for in a specific recipe.

Cabbage rolls are usually served as an independent dish, topped with sour cream or the sauce in which they were stewed. However, you can also add a side dish to this appetizer. Mashed potatoes work best for this.

Steamed cabbage rolls in a Redmond multicooker

Steamed cabbage rolls are best suited for those who follow a healthy lifestyle. Thanks to the Redmond multicooker, this dish turns out to be unsurpassably tasty and does not lose its beneficial properties.

To prepare steamed cabbage rolls in the Redmond multicooker you will need the following set of products:

meat (pork, beef or chicken) – 450 g;
rice – 200 gr;
white cabbage – 1 piece (about 300 g);
water – 1.5 l;
egg – 1 piece;
onions – 1 piece;
garlic;
salt, pepper to taste.

Stages of preparing steamed cabbage rolls in a Redmond multicooker.

Rinse the rice several times, place it in a multicooker container, add a liter of water and add a little salt.
Close the device tightly with the lid and set the “Grain” mode for 25 minutes.
After the cooking time has expired, transfer the processed rice to a separate container.
Separate the cabbage leaves from the head.
Blanch the cabbage leaves. You can also use a slow cooker for this. Pour about 1 liter of water into the bowl, close the device with a lid, and set the “Paste” mode. After 5 minutes, open the device, place cabbage leaves into the container, then close the lid and wait until the cooking program completes.
Turn the meat into minced meat using a meat grinder.
Grind onions and garlic in a blender.
Mix minced meat with onion, garlic, pre-cooked rice, egg and spices to taste.
Pour water into the multicooker container and place the grill for steaming.
Wrap the minced meat in cabbage leaves to form so-called envelopes.
Place raw cabbage rolls in a steamer container.
Close the multicooker tightly with the lid and set the “steam” mode. In 30 minutes your dish is ready.

How to cook “Stuffed cabbage rolls in a pressure cooker”

1. First you need to prepare the cabbage. First, remove the top sheets, and then lower it into boiling water for 2-3 minutes (you can put it in the microwave). Carefully remove and cool. Remove the leaf and cut it in half, removing the hard membrane, so that the stuffed cabbage rolls in a pressure cooker at home will turn out tender.

2. Next, you can start filling. You can use both pork and beef in the recipe for making cabbage rolls in a pressure cooker. The meat needs to be washed, dried and minced, adding onions. Beat in the egg, add rice, salt and pepper to taste. Add spices and herbs if desired. Mix everything thoroughly.

3. Place a small amount of filling on the prepared cabbage leaf.

4. Carefully wrap, removing all edges.

5. Pour a little oil into the bottom of the pressure cooker and fry the cabbage rolls on both sides until an appetizing crust.

6. Set the fried cabbage rolls aside and add the next batch.

7. Then put all the cabbage rolls in a bowl and add a little water. The classic recipe for cabbage rolls in a pressure cooker can be supplemented with a small amount of sour cream or tomato paste diluted in water. Simmer for about 20 minutes until done. To make the cabbage rolls simply melt in your mouth, the time can be increased to 30 minutes.

With minced meat and rice

Time: 3 hours. Number of servings: 10. Calorie content of the dish: about 120 kcal/100 g. Purpose: dinner/lunch. Cuisine: Russian. Difficulty of preparation: medium.

Stuffed cabbage rolls with meat and rice in a slow cooker can be called a classic recipe for this treat. In some cases, grape leaves are used instead of cabbage leaves, and buckwheat is used for the filling, but cabbage and rice often become the standard choice. Below is a step-by-step recipe that will show you how to prepare delicious, mouth-watering, flavorful cabbage rolls.

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Ingredients:

rice – 150 g;
tomato paste – 1 tbsp. l.;
cabbage – ½ kg;
onion – 150 g;
minced meat – 300 g;
sour cream – 1 tbsp. l.;
vegetable oil – 1 tbsp. l.;
water;
butter – 10 g;
pepper, salt, mixture of herbs;
vinegar – ½ tbsp. l.;
Bay leaf.

Cooking method:

Rinse the rice several times, changing the water, until the water runs clear. Boil the cereal until half cooked.
Wash the cabbage, boil water in a saucepan, lightly salt it, add a tablespoon of vinegar so that the leaves do not tear. Cut the stalk from the head of cabbage and continue to cook. It takes 2-3 minutes for young leaves to be ready, so remove them on time to avoid overcooking.
Place the scalded sheets on a plate to lightly steam them.
Using a knife, carefully cut off the seals on all the leaves.
Cut some of the onion into cubes, grate the carrots using a medium-grain grater.
Pour 1 tbsp into a heated frying pan. l. vegetable oil, sauté carrots and onions.
Combine rice, minced meat, onion and carrots in a clean bowl. Add salt and pepper to taste, add your favorite spices, and mix the meat mixture well.
Place a couple of spoons of minced meat on each leaf.
Roll into a tube or envelope. Be sure to fold the edges inward.
Place all the cabbage rolls tightly into the multicooker bowl.
Place pieces of butter on top of the cabbage rolls, this will make the dish juicier. Let the bowl with the preparations cool for 40-50 minutes.
Next you need to prepare the sauce: fry the remaining onions in vegetable oil, add sour cream and tomato paste to it, stir and simmer for several minutes.
Spread the resulting sauce over the cooled pieces on top, pepper and salt to taste, but remember that the minced meat has already been seasoned. Add your favorite herbs last.
Pour boiling water into the multicooker bowl so that the liquid covers the workpiece by 2 cm. Place the container back into the device, select the “quenching” mode, set it for 1.5-2 hours.
When the process is over, do not open the lid immediately; keep the treat on the “warm” function for another 30 minutes.

Stuffed cabbage rolls from young cabbage and minced chicken in tomato-sour cream sauce

Compound:

young cabbage – 0.8-1 kg;
minced chicken – 0.4 kg;
carrots – 100 g;
onions – 100 g;
boiled rice – 100 g;
refined vegetable oil – 30 ml;
sour cream – 40-60 ml;
tomato paste – 40-60 ml;
water – 0.2 l;
flour – 15 g;
salt, seasonings - to taste.

Cooking method:

Cut the stalk from the cabbage. Place the head of cabbage in a bag and put it in the freezer for a day. Remove the vegetable, let it thaw, and separate it into leaves.
Cook the rice in a saucepan or slow cooker until slightly cooked.
Remove the peel from the onion and chop finely.
Scrub the carrots, wash, blot with a napkin and grate.
Heat the oil in the multicooker bowl by turning on the unit in frying or baking mode.
Place onions and carrots in the bowl of the device. Fry them until soft and place on a plate. Temporarily disconnect the device.
When the sauteed vegetables have cooled, mix them with minced meat and rice, salt and season the resulting mixture, focusing on your taste.
Form cabbage rolls from cabbage leaves and minced chicken and place them in a multicooker container.
Mix sour cream with flour, then with tomato paste, dilute the resulting mass with boiled water.
Pour the sauce into the slow cooker. Run it for an hour in baking or stewing mode.

Thanks to the addition of sautéed vegetables to the minced chicken, it turns out juicy. Stuffed cabbage rolls according to this recipe are relatively inexpensive, but are not inferior in taste to those prepared according to the traditional recipe, that is, with minced pork and beef.

Frozen cabbage rolls

Time: 40 min. Number of servings: 5-6. Calorie content of the dish: 140 kcal/100 g. Purpose: dinner/lunch. Cuisine: Russian. Difficulty of preparation: medium.

Many stores sell semi-finished products of this treat, so you can cook frozen cabbage rolls in a slow cooker to save effort and time. Most of the work has already been done for you; you just need to “finish” the workpiece correctly. There is nothing difficult about how to cook semi-finished cabbage rolls in a slow cooker, because the rest of the work will be completely done for you. You just need to prepare the bowl and set the required function. Below is a step-by-step recipe on how to make ready-made cabbage rolls from frozen cabbage rolls.

Ingredients:

frozen cabbage rolls;
seasonings;
tomato paste;
water.

Cooking method:

Defrost the semi-finished product.
Grease the multicooker bowl with oil and heat it up.
Dissolve tomato paste in water, add seasonings, stir.
Place the cabbage rolls in the slow cooker and pour the sauce over them.
Set the “Extinguishing” mode for 40 minutes.

Dietary

Time: 1.5 hours. Number of servings: 3-4. Calorie content of the dish: 75 kcal/100 g. Purpose: dinner/lunch. Cuisine: Russian. Difficulty of preparation: medium.

Dietary lazy cabbage rolls are easy to prepare in a slow cooker, but the process itself still takes more than an hour. You can use different spices and seasonings. Below is a homemade recipe that includes many additional ingredients. Choose the ingredients according to your own taste, because the dish has flexible cooking rules.

Ingredients:

egg – 1 pc.;
minced meat – 600 g;
rice – 120 g;
onion – 1 pc.;
cabbage – 250 g;
ground black pepper;
salt;
tomato juice – 300 g;
ground white pepper, dry basil - a pinch;
dry parsley;
garlic – 1 clove;
kefir – 200 g;
sour cream – 200 g;
nutmeg.

Cooking method:

Throw the rice into boiling water, add a little salt, cook it until half cooked. Drain off excess water and rinse the cereal again.
Lean meat is well suited for minced meat, for example, turkey, chicken breast. The second option is cheaper, so chicken will be used in the recipe below. Grind the breasts using a blender/meat grinder. The same thing needs to be done with onions.
Chop the cabbage very finely; a chopper is good for this.
Mix rice, minced meat, cabbage, add egg, garlic, season to taste with spices and salt.
Form the meat mixture into oblong cabbage rolls.
Pour a little sunflower oil into the bottom of the multicooker bowl and layer the dietary cabbage rolls.
For the sauce, use sour cream or kefir (the second option is lower in calories). Pour them over the cabbage rolls, close the lid of the device and turn on the “Stew” program for 1 hour.

Chicken

Time: 1-1.5 hours. Number of servings: 10-12. Calorie content of the dish: 110 kcal/100 g. Purpose: dinner/lunch. Cuisine: Russian. Difficulty of preparation: medium.

Stuffed cabbage rolls with chicken is one of the options for preparing this treat. It can be used for a regular dinner or placed on a holiday table. The stewing process in a slow cooker takes 40 minutes, but you will need another 30 minutes for preparation. If you wish, you can make the preparations in the evening, and the next day you can simply simmer them using a frying pan or a slow cooker.

Ingredients:

carrots – 1 pc.;
cabbage – 1 pc.;
rice – 100 g;
chicken fillet – 300 g;
salt, pepper, bay leaf, peppercorns;
frozen peas – 100 g;
garlic – 2 cloves;
greenery;
dry spices for chicken;
sunflower oil – 2 tbsp. l.

Cooking method:

Boil white rice until half cooked.
Wash the carrots and pass through a medium-grain grater. Finely chop the greens; you don’t have to defrost the peas.
Finely chop the chicken fillet, place in a heated frying pan and fry along with chopped garlic and sunflower oil. For the desired condition, 5 minutes on medium heat is enough. At the very end, pepper and salt the meat.
Place all the above ingredients in a bowl and mix well.
Clean the head of cabbage from spoiled leaves, cut out the stalk. Boil a large pot of water and add the cabbage there until it is completely covered by the liquid. Blanch the head of cabbage for a few minutes, then remove the top few leaves and return it to the boiling water. So separate the required number of leaves.
Using a sharp knife, cut out the hard base of the leaves, place 1-2 tablespoons of minced meat on each. Fold the cabbage roll into an envelope.
At this point, you can put them in the refrigerator or continue cooking.
If you have a multicooker, you need to pour a little sunflower oil on the bottom and lay out the cabbage rolls in several layers.
Close the device with a lid and start the “Extinguishing” mode for 40 minutes.
Festive cabbage rolls are ready. They should be served hot.

How to cook cabbage rolls in sour cream and tomato sauce in a slow cooker

Peel, wash, chop the onions in any way. Add to minced meat, which can be any kind. But it’s better to take a mixed one. I have chicken and pork. Stir.
Cook the rice, it is better to use round rice. To do this, wash it thoroughly and place it in boiling water. The ratio of rice to water should be 1:2. Cook the rice until cooked, then drain the water through a sieve. Cool the rice and add to the minced meat.
You can cook rice in a multicooker using the “Rice” or “Pilaf” mode.
Add rice to the minced meat.
Mix thoroughly. And of course, add salt and, if allowed, pepper to the minced meat. At this point, you can add your favorite dry herb seasonings.
Let's start with the cabbage. First you need to wash it, remove a couple of top sheets. After this, we make deep cuts around the stalk, at the base of the cabbage. Place cabbage forks in a large saucepan, add water and cook until softened for 10-15 minutes. When the cabbage becomes soft and pliable, drain the water and let the cabbage cool slightly. Then remove the leaves. Some housewives prefer to trim or beat off the thickening at the base of the leaf. This process is at your discretion, I trim.
Place the minced meat inside the cabbage leaf, at its beginning. The amount of minced meat is proportional to the size of the cabbage leaf.
We fold it in an accessible, classic way - with an envelope. The semi-finished cabbage roll is ready.
Pour vegetable oil into the multicooker bowl and carefully place the cabbage rolls. And set it aside for a couple of minutes. Let's make tomato-sour cream sauce. Place tomato paste and sour cream in a bowl.
Add 150 ml of water or broth, as well as flour, mix everything thoroughly. Don't forget salt, sugar and pepper at this stage. Other spices are also possible. This is our future sauce.
Pour the semi-finished sauce into the bowl with the cabbage rolls and add the bay leaf. If necessary, add a little more water. Place the bowl in the multicooker, select the simmering mode and the required time. Click on “start”. The process has begun.
At the end of the time set on the timer, open the lid and make sure the cabbage rolls are ready. If not, leave for a few extra minutes and bring the dish until fully cooked. Be sure to taste the sauce during cooking and adjust the taste.
Place it on a plate and invite your family to the table.
I will say without false modesty - cabbage rolls in a slow cooker are worth all the praise, thanks to the sauce made from tomato paste and sour cream, the dish turns out juicy, the filling is juicy and tasty. Cook with pleasure!

Stuffed cabbage rolls in a slow cooker in tomato-sour cream sauce with frying

This recipe is not very different from the previous ones, the same number of ingredients, only the method of preparing cabbage rolls is slightly different. Due to the fact that the cabbage rolls are first fried and then stewed, they turn out more flavorful, but just as tender and juicy.

To prepare the dish, prepare the following products:

fresh cabbage - a head of cabbage;
minced pork and beef – 700 g;
rice - a glass;
onion - head;
garlic – 4 cloves;
sour cream - and tomato paste - 2 tbsp each;
water – 150 ml;
spices and salt, as well as bay leaf - to taste.

The process of preparing a dish, sequence of actions:

Separate the leaves from the head of cabbage, pour water into the multicooker, lower the leaves, and cook in the “Soup” mode for 5 minutes.
Carefully remove the leaves so as not to damage them, cut off the thick parts, as they will interfere with further work. If the leaves are small, you can flatten the thickenings with a hammer.
Drain the water, rinse the rice several times, pour it into a bowl, fill it with water and set the “Rice” or “Steam” program, but cook the cereal until half cooked. As soon as half the time has been counted, turn off the multicooker, pour the rice onto a plate, and leave it on the table to cool. To speed up the process, you can place a plate of rice on a glass tray if it’s cold outside.
Pour vegetable oil into the bowl of the device, activate the “Frying” program and quickly prepare the vegetables: peel and chop. First fry the onion, then add the carrots. Cook until the vegetables become soft. 15 minutes is enough.
Transfer the prepared vegetables into a bowl with rice, add minced meat, salt, spices, 2 cloves of garlic, mix. The filling is prepared, you can start forming the cabbage rolls.
Place 1-2 tablespoons of filling in the middle of each leaf, depending on the size of the cabbage leaves, and wrap it using the “envelope” method.
Pour vegetable oil into the multicooker, activate the “Frying” program, fry the cabbage rolls first on one side, then on the other. When finished, return all the cabbage rolls back to the multicooker bowl; if they do not fit, place them in 2 layers.
Make a sauce from water, sour cream, tomato paste or sauce, as well as spices and 2 cloves of garlic and pour it over the cabbage rolls. Cook in the “Stew” mode for 40 minutes.

The dish can be served either hot or cold. Hot cabbage rolls taste better, especially if you add chopped herbs and sour cream. Bon appetit everyone!