Among the conditional rating of dishes, who do not like to prepare novice housewives, cabbage rolls occupy a leading place. In addition to the fact that their preparation process takes a lot of time, cabbage rolls often lose their shape and boil. Mature and small tricks in the preparation of cabbage rolls in a multicooker for a couple will help you to avoid such inconvenience.

Pigeons steam in a slow cooker - the intricacies of the recipe

Multicar is a very functional technique for the kitchen. You can cook even cabbage rolls in it. Particularly tender they are steamed, the sauce for them can be prepared separately or served with sour cream and herbs. To make your dish delicate and fragrant, use such small secrets of preparing ingredients and consider all the features of cooking cabbage rolls in a slow cooker:

• Pay special attention to the choice of products for pigeons. For the base of the dish, choose a loose head. His leaves are not densely located, they are softer and flexible. Cabbage varieties that are grown for long -term storage are not suitable for cabbage rolls. Their leaves are more tight.
• For a light separation of cabbage leaves, experienced housewives use small tricks. First you need to remove the upper layers from the head, then cut the core. Do it very carefully so as not to damage the leaves.
• In a large pan boil water, add salt and a little vinegar. Dip the whole head in boiling water. After 5-7 minutes, take out and separate the soft leaves. Then again lower it into hot water and take out again after 5 minutes. Continue the procedure until you separate all the leaves.
• But you can immediately separate all the leaves without preliminary cooking. Prepare a head of head, put it in a bag and send it to the freezer for a day. Then take out and defrost. The leaves are separated very easily, they are more elastic and faster in a slow cooker.
• Use rice for filling round -grained or ordinary. Rassed grains will not work, as they cook for a long time. Group must be washed several times with cold water. Since the cabbage rolls will steam, the rice must first be boiled until half -cooked. Completely finished rice when added to the filling will quickly turn into porridge.
• You can use any minced meat, but it is important to adjust the cooking time of the cabbage rolls. So for chicken it will be enough to boil for a couple of 35-40 minutes, pork and beef will take about 45-55 minutes. It is allowed to mix different types of meat for the filling.
• To make the dish tasty and fragrant, use fresh stuffing well quality or chop the meat yourself. A frozen product, like the finished semi -finished product, can ruin the taste of the dish. Add the stuffing to the filling raw.
• An ideal ratio of rice and minced meat is considered to be a proportion: 3 parts of meat per 1 part of not welded cereal. Otherwise, the taste of meat will not be felt at all. You can also add various vegetables in cheese or pre -frying form to the filling.
• The cabbage rolls must be tightly wrapped so that the filling does not break up during cooking. So that the edges of the cabbage sheet do not turn around during the cooking, pre -fry the cabbage rolls in butter. If you do not want to fry them, then put the cabbage rolls in the multicooker tray with a seam down.
• Some housewives are preparing in a slow cooker cabbage rolls from Beijing cabbage. Such a dish is especially tender. The leaves of such cabbage do not need to boil. For cabbage rolls based on Beijing cabbage, use chicken or turkey, since the leaves should not languish for a long time, otherwise they will quickly break up.
• Be careful with the addition of garlic in the filling. In heat treatment, it changes its taste and loses its severity, and in combination with cabbage, not everyone likes it. If you like the taste of garlic, then use it for the sauce that you will serve to the cabbage rolls.

Pigeons steam in a slow cooker - basic recipe

It is mistaken to believe that the cabbage rolls are a tasteless dietary dish. Using a slow cooker, you can cook juicy cabbage rolls with delicate cabbage leaf and juicy filling. On the Internet, you can find many options for cooking cabbage rolls in a slow cooker, but before experimenting in the kitchen, set the basic recipe.

Prepare such ingredients for pigeons:

• white cabbage - 1 middle forks;
• pork, clipping - 0.5 kg.;
• rice groats - 1 multistakan;
• onions - 2 large heads;
• raw garlic - to taste;
• sour cream of any fat content - 1 multistakan;
• fresh greens - to your taste;
• chicken egg - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• vinegar 6% - 1 tbsp. l.;
• medium carrots - 1 pc.;
• a mixture of peppers is ground, sea salt, ground coriander - to taste.

How to cook pigeons in a slow cooker for a couple:

1. Rinse the rice cereal with cold water several times, load into the multichan. Pour 1.5 multistakan of cold water, salt, close the equipment lid, run the rice or pilaf program, but reduce the cooking time by 15-20 minutes. The rice should only half cooked.
2. Now take care of the preparation of cabbage sheets. Remove the upper sheets from the head, cut the core. Boil water, add vinegar and lower the head in it as a whole. The pan should be large so that the cabbage is completely placed in it.
3. 5-7 minutes after boiling water, carefully remove the upper sheets on the head. After another 5 minutes, the next layer, and so on until you remove all the leaves. You can remove the leaves right in the pan, or pull the cabbage each time and again immerse it in boiling water. Let the leaves cool. Inspect everyone and cut the thickening at the base of the sheet with a sharp knife.
4. Wash the meat, cut the film. Dry the pork very carefully, cut into large pieces. Peel the onion, cut the head into 4 parts. Pass the meat through a meat grinder with a bow. Transfer to a large container and beat off with your hands. It will make the meat juicy.
5. After preparing rice, throw it on a colander and rinse it with cold water. It is necessary to stop the cooking process. In addition, rice cools so faster. Wash the multicacha and grind dry. Install the bowl back.
6. Grate the carrots. Put the slow cooker on the “Frying” or “Baking” function, pour vegetable oil and fry the carrot 7-10 minutes until color changes with constant stirring.
7. Cool the carrots, connect it with minced meat. Add rice, spices and salt. Pull the egg, then knead the minced meat thoroughly. Put a portion of the filling on each sheet, tightly wrap the cabbage in the form of an envelope. Prepare all the cabbage rolls in this way and put it on the tray for steamed. Put the cabbage rolls so that the wrapped edge of the cabbage leaf lay on the grid.
8. Pour 1 liter of water into Multichash, install a tray with cabbage rolls on top, close the lid. Set the technique menu on the function "steaming." During cooking on this program, a pair hole on the multicooker lid should be open.
9. Expand the time for 40 minutes. If all the cabbage rolls at once do not fit in the multicooker container, then cook in several calls for 40 minutes each. After turning off the slow cooker, carefully open the lid so as not to burn with hot steam.
10. Separately prepare the sauce for the supply of cabbage rolls. Peel the garlic, pass through the press. Wash the greens and dry well, cut it very finely. Beat sour cream with herbs and garlic. To serve, pour the sauce on top of the cabbage rolls or put it in a separate sauce.

Pigeons steam in a slow cooker with mushrooms

Although mushrooms do not belong to the traditional filling of cabbage rolls, housewives often use them for dishes. Mushrooms diversify the taste of cabbage rolls and make them more fragrant. This recipe uses champignons, but you can take milks, dried mushrooms or any others, to your taste. The process of making mushrooms will depend on their type. So for some, only frying will be enough, while others must first be boiled or soaked.

Products for the recipe for cabbage rolls:

• white cabbage, middle head - 1 pc.
• pork or beef - 600 g.;
• champignons - 200 g.;
• long -grained rice - 1 multistakan;
• carrots, average - 1 pc.;
• sour cream of high fat content - 30 g.;
• onions - 2 pcs.;
• vegetable oil - for frying;
• black pepper ground, ground coriander, salt - to taste;
• fresh greens, any to taste.

A step -by -step recipe for a couple of cabbage rolls in a slow cooker:

1. Cabbage must be prepared in advance. Peel the head of the upper leaves, wash, wipe with wipes dry. Gently cut the core, put the cabbage in the bag and send it to the freezer for a day.
2. After the indicated time, remove the head, free it from the bag and completely defrost it at room temperature. Do not use water for this procedure, especially hot.
3. While the cabbage is thawed, put the rice prepare. Rinse it until the water becomes transparent. Pour the cereal in the multichan. For cooking, use only half of the water that is necessary to make rice in your multicooker model.
4. Turn on the menu on the “rice” or “pilaf” function, set the time only for 20 minutes, since the groats should be under -summary. After preparing cereals, transfer it to a colander, let the liquids drain completely and leave to cool. Wash the bowl, wipe and put in a slow cooker.
5. When the cabbage is crushed, the leaves will be easy to lag behind the head. With this method of preparation, the leaves for cabbage rolls are more elastic, do not burst on the bends. Take out entire leaves, cut the thickening near the base of the sheet.
6. Small the onion with carrots. Wash the champignons with cold water. If necessary, then remove the upper layer from them. Cut the mushrooms in half and then chop with slides.
7. Add vegetable oil to the multicash, turn on the "Frying" program. If your model does not support such a function, then use the Baking option. The bowl warms up well after 3-5 minutes, then you can proceed to frying.
8. Add mushrooms to hot oil. During frying, they will secrete liquid. They must be frying until the moisture is completely evaporated (5-7 minutes). After that, add the onion. After 5 minutes, load the carrots. Fry vegetables with mushrooms for another 5 minutes, then put on a plate and cool.
9. Wash the meat, dry with paper towels and grind on a meat grinder with a large mesh. Back the minced meat so that it becomes juicy during cooking. Add cooled fried vegetables with mushrooms, chopped greens and cold rice to it. Pour spices with salt and mix thoroughly the filling.
10. Put the minced meat on the cabbage sheet. Adjust its amount in size of the sheet. Turn the cabbage in the form of a converter or in any way convenient for you. Separately mix sour cream with salt and ground black pepper.
11. Cover with sour cream cabbage rolls and put them in a steamed steam container. Put the cabbage rolls so that there is a short distance between them. So steam can evenly process her cabbage rolls during cooking.
12. Pour water into the multicooker bowl, according to the work of 1 hour of your model of equipment. Set the bowl on top of the bowl, close the lid, and open the hole on it. Put the menu on the “Parish” function. 40 minutes will be enough to cook cabbage rolls.
13. After the multicooker signal, let the cabbage rolls stand for 10-15 minutes so that they are focused. You can serve the dish both in a cold state and in hot. You can also add sour cream or ketchup to the cabbage rolls.

Lazy cabbage rolls in a slow cooker

You will need much less time to prepare the “lazy cabbage rolls” than for the usual version of the cabbage sheets. With this recipe, cabbage is used in chopped form and added to the minced meat. Panch are also prepared in a steamed multicooker.

To prepare 8 servings, prepare such an amount of ingredients:

• minced meat - 0.5 kg.;
• white cabbage - ½ head;
• carrots and onions - 1 pc.;
• round -grained rice - 150 g.;
• chicken egg - 1 pc.;
• dry spices, bay leaf, garlic and salt - to taste.

How to cook cabbage rolls in a slow cooker:

1. Rinse the rice, transfer it into the bowl, pour half the required amount of water and boil on the “rice” or “pilaf” program. After cooking, drain excess water and cool.
2. Cut the cabbage head in half, remove the upper leaves and chop on a blender. You can also cut the cabbage with your hands, only very finely. Put the vegetable into a deep container, add salt and grind with your hands. So cabbage will begin to give its juice.
3. Grind the onion like a fry, rub the carrots on a very fine grater. Pass the garlic through the press, cut the greens very finely. Add stuffing, chilled rice, garlic with herbs to the cabbage, drive the egg, pour spices and shift the carrots with onions. Mix the minced meat very thoroughly.
4. Pour 1 liter of water into Multichash. To make the cabbage rolls faster, use boiling water. On top of the bowl, put the tray for steamed. Form small balls from minced meat, lay in a container at a short distance from each other. Between them, lay out 2 laurel sheets for aroma.
5. Close the slow cooker, put the “steam” program. Cook the lazy cabbage rolls for 40-45 minutes. After the signal of the end of cooking, let the dish stand under a closed lid for 10-15 minutes, then serve to the table with sour cream or ketchup.

Povelets from Beijing cabbage steamed in a slow cooker

For cabbage rolls, you can also use Beijing cabbage instead of white. The leaves of such cabbage are much easier to separate and have a more delicate taste. You can serve cabbage cabbages from Beijing cabbage separately, with sour cream or prepare for them a fragrant tomato sauce.

By the recipe, prepare the following products:

• beijing cabbage - 1 forks;
• chicken breast - 400 g.;
• rice groats - 0.5 multistakan;
• tomatoes, ripe - 3 pcs.;
• chicken egg - 1 pc.;
• onions - 3 pcs.;
• fresh dill, parsley and green onions - to their liking;
• carrots - 1 pc.;
• frying vegetable oil - 3 tbsp. l.;
• spices, raw garlic, salt - to taste.

Detailed cooking for a couple of cabbage rolls from Beijing cabbage:

1. Rinse the rice to transparent water, boil on the “rice” or “pilaf” program until half -cooked. To do this, pour less water and reduce the porridge time. Then drain the remainder of moisture from rice and cool. Wash the bowl and put it back in a slow cooker.
2. Peel the onion with carrots. Cut one beam very finely, grind 2 others in half rings. Grate the carrots on a coarse grater. Dip the tomatoes into boiling water, then into cold water. So you can easily remove the skin from the vegetable. Cut the tomatoes with a cube or grind on a blender.
3. Pour vegetable oil into the multicash, set the program "Frying" or "Baking". After 5 minutes, load the onion chopped with half rings and all the carrots. Fry the vegetables up to 7 minutes, then add tomatoes.
4. Running the vegetables until the mass thickened (about 7-10 minutes), then add chopped greens, finely chopped garlic, spices and salt. Stir well, fry for another 2-3 minutes. Put the sauce in a separate container, wash the multichan again, wipe the dry dry and set it back.
5. Wash the chicken fillet with cold water, remove the film with the veins and grind in a meat grinder. Mix meat with finely chopped onions, salt, inject the egg, add spices and mix well.
6. Wash the cabbage forks thoroughly under running water, disassemble on the leaves. Put them in a steam boiling tray. Pour 1 liter of hot water into the bowl, install a container with leaves on top. Close the slow cooker, turn on the program “Warm -up”. Distribute the leaves for 5 minutes.
7. Instead of steaming, you can slightly boil the leaves of cabbage in salted water. Do not cook the leaves for too long, otherwise they will become too soft and quickly torture. Cool the leaves before wrapping the filling. Be sure to cut the thick part into them.
8. Distribute the filling evenly at the base of the sheet. Wrap the pigeon in any way and put on a steamed container. Go the same way for all cabbage rolls.
9. Close the slow cooker, put it on the “steam” program, set the time for 30 minutes. The pair hole should be open all the time. You can serve cabbage rolls immediately after cooking. Put the tomato sauce in a sauce or pour it on top of the cabbage rolls.

The cabbage rolls are especially tender and fragrant. You can cook them in a slow cooker and thereby reduce cooking time for yourself. You will not have any special difficulties with the dish if you know such small tricks of their preparation. Enjoy your meal!

Pigeons steam in a slow cooker, video