Tender cabbage rolls from beet leaves

video Tasty and juicy, large or small, with a beetroot leaves in a slow cooker -

video Tasty and juicy, large or small, with a beetroot leaves in a slow cooker - video

Tasty and juicy, large or small, with a beetroot leaves in a slow cooker -

videocabbage rolls - a dish that is cooked with pleasure both for holidays and just for dinner. For those who want to surprise their loved ones with the unusual taste of their usual dish, we suggest making cabbage rolls from beetroot leaves.

Traditionally, cabbage leaves are used for cabbage. However, quite often the housewives have to make a lot of effort to find a suitable head. After all, the leaves should be thin so that they can easily wrap the stuffing. Yes, and prepare too dense leaves longer. And the process of their separation from the head of cabbage is a different story altogether.

Therefore, having tried once to make cabbage rolls from beet tops, many stop at this option. Due to the soft structure of the leaves of beets, they easily fold, and the dish itself is prepared faster. Doves are small, but it is even more convenient - no need to cut it into pieces. The rest of the stuffed cabbage cooked the same way as with cabbage leaves. We offer several recipes for cabbage in beet leaves.

In order to make the beet tops to become softer and easier to curl, experienced housewives are advised to cook for several days in the

refrigerator before cooking. For this, 1 tbsp.rice, pre-washed, pour 2 tbsp.water and protomit 15 minutes to half.

While the rice is cooked, you can make a billet for gravy. Two bulbs and two carrots crumble and fry in butter in a deep frying pan.

At the end of frying, add 2 tbsp. To the gravy.ltomato paste or 2 fresh tomatoes.

Separately finely chop up 3 slices of garlic and set aside.

Select 20 pcs.whole beet leaves, without damage, cut off the cuttings and pour boiling water for 5 minutes.

Water should be drained and cut thickening along the center on each leaflet.

Add 300 g of minced meat to prepared rice, salt and pepper to taste. Delicious cabbage rolls are obtained from pork and ground beef, but other types can be used.

In order to form the cabbage rolls from beet leaves, a little filling should be put in the part of the leaf where the cutting was, and twisted it, twisting the edges. If the leaf is slightly torn, you can add two sheets together so that the holes overlap.

Place the stuffed cabbage in the pan on top of the gravy, pour hot water over it so that it almost covers the cabbage rolls. Cook over low heat for 25 minutes, adding 2 Lavrushka and chopped garlic at the end.

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Cabbage rolls in beet leaves with gravy

This recipe is distinguished by its originality. In the gravy, which is poured stuffed cabbage, instead of tomato paste add trimmed cuttings. If desired, you can use cuttings and tomato paste.

Read also: Cooking apricot jam

Prepare stuffed cabbage rolls with beet leaves as follows:

1. Cut off the leaves of the cuttings, finely chop them up and for the time being set aside.
2. Dip the leaves themselves for 5 minutes into hot water, then remove and let the excess water flow out.
3. Boil rice.
4. Cut two large onions into cubes.
5. Pour half the onion in 300 g of minced meat, add 300 g of boiled rice and salt to taste.
6. Twist the cabbage rolls from the beetroot leaves and place them in the cauldron.
7. Fry the remaining onion in a frying pan in oil, adding chopped cuttings from beet tops.
8. Put the dressing on top on the stuffed cabbage, add water( to cover them) and cook for 25-30 minutes, pre-salted.

Unfortunately, fresh beet tops can only be obtained according to the season. After the fall harvest of root vegetables, the leaves become scarce, since they are not sold on the market. However, enterprising hostesses found a way out of this situation and harvested the tops for the future for the winter.

Beet tops for the cabbage for the winter

So, in order to pickle the beet leaves for the winter, put on the bottom of a liter jar:

• 2 cloves of garlic;
• 1 lavrushka;
• on 3 peas of black and allspice;
• horseradish root( small piece).

See also: Amberthorn juice for the winter through the

juicer Pour water into a wide saucepan and bring it to a boil. Beet leaves folded in batches of 5 pieces and, holding the stalks, dipped in boiling water for 30 seconds. Place on a cutting board or plate to cool slightly.

Cut the stalks, and fold each sheet as follows - first in half, pressing the tip of the leaf to the attachment point of the cutting, then twist with a roll. One by one, carefully place the rolls in the jar as tightly as possible.

Fill a jar filled with leaves with hot water to determine how much liquid is needed for the marinade. Drain the water in a saucepan and cook the marinade on it, adding:

• 2 tsp.salts;
• 2 tsp. Sahara;
• 1/3 tspcitric acid( at the end).

Pour the boiling marinade into the jar, cover with a lid and sterilize the workpiece for 10 minutes. Roll up, wrap up.

Having such a preparation at hand, you can cook stuffed cabbage from beet leaves at any time of the year. And in order to make the dish even more tasty, when served on the table, the cabbage rolls are watered with sour cream or mayonnaise - who loves them as much. Cook with pleasure, eat with appetite!

Cooking cabbage from beet leaves in a slow cooker - video