“Cabbage Rolls” From Zucchini in Tomato Sauce
by Editorial Staff
I want to share a recipe for unusual cabbage rolls. Home-style delicious, appetizing and healthy. Not everyone loves cabbage in stuffed cabbage, which is successfully replaced by zucchini in this recipe. Both adults and children like these stuffed cabbage rolls. During cooking, cabbage rolls completely absorb the sour cream-tomato sauce and turn out to be the most tender, soft and very juicy.
Cook: 1 hour 20 mins
Servings: 8
Ingredients
- Zucchini – 3 pcs. (1.1 kg)
- Minced meat (I have chicken) – 250 g
- Rice – 100 g
- Bulb onions – 1 pc. (100 g)
- Salt – 1 teaspoon
- Ground black pepper – ¼ teaspoon
- Hot pepper (optional) – to taste
For the sauce:
- Sour cream – 50 g (2 tablespoons)
- Tomato paste – 80 g (2 tablespoons)
- Hops-suneli – 1 teaspoon
- Water – 100 ml
For filing:
- Fresh dill – 3 branches
Directions
- We prepare the necessary products.
We choose zucchini elongated and of the same length
- Peel the onion, wash and cut into small pieces.
- Put the minced meat and onions in a bowl.
- Add 1 teaspoon of salt, ¼ teaspoon of ground black pepper and hot pepper to taste.
- We wash the rice well, put it in a colander, and then pour it into a bowl to the minced meat with onions.
- Mix well.
- We wash the zucchini, cut off the edges. Cut the zucchini lengthwise into thin slices using a slicer grater or gently with a knife.
- Pour a small amount of fine salt into the wide zucchini slices. Set aside thin trimmings of zucchini for now.
- Place the zucchini slices in a colander to drain the liquid.
- Finely chop the trimmings and substandard zucchini slices.
- Add chopped zucchini to the minced meat.
- Mix the zucchini thoroughly with the minced meat. The stuffing for cabbage rolls is ready.
- We take out the strips of zucchini from the colander and lay them on the table. We take a small amount of the filling with a tablespoon, form a patty and spread it on the zucchini slice from its wide side.
- We roll a strip of zucchini together with minced meat into a roll.
- We do this with all the zucchini slices. When all the rolls are ready, put them tightly into the pan, seam down. I have a frying pan with a diameter of 28 cm.
- Cooking the sauce. To do this, mix tomato paste with sour cream in a bowl, add suneli hops and pour in cold water. You don’t need to salt the sauce.
- Mix all the ingredients in a bowl until smooth – and the sauce is ready.
- Spoon the sauce over the cabbage rolls in a frying pan so that each cabbage roll is completely covered. We send the pan to maximum heat.
- When the sauce boils, cover the pan with a lid. Reduce the heat, make it slightly above the minimum and cook the cabbage rolls until tender, about 45 minutes.
- During this time, cabbage rolls will absorb almost all the liquid. Turn off the fire and leave the cabbage rolls under the lid for about 10 minutes.
- The cabbage rolls are ready. We transfer them from the pan to a large dish. Finely chop the dill, sprinkle with cabbage rolls and serve.
- Cabbage rolls are delicious, tender, and keep their shape well.
Enjoy your meal!
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