Stuffed cabbage with spinach
What do you usually cook stuffed cabbage with? Probably with minced meat. Well, sometimes a vegetable option - with rice, onion, carrot. Culinary specialists who love unusual recipes may have tried cabbage rolls with millet and mushrooms. But did you have to treat yourself to summer cabbage rolls ... with spinach?
Cabbage rolls with spinach - this dish is light, vitamin and green, like summer itself! Even rice in cabbage rolls turns a pale green due to spinach. Despite the lack of meat, butter and frying, cabbage rolls are hearty. However, they can be called dietary - a suitable dish for a hot day!
Such stuffed cabbage can even be kids from a year and a half. Initially, the filling included only spinach and cheese, and I added rice for satiety and volume, since spinach is significantly reduced in volume during heat treatment.
Spinach Stuffed Ingredients
- 1 small head of young cabbage;
- 1.5 cups of rice;
- 1 bunch of spinach;
- 50-100 g of Dutch cheese;
- sour cream;
The method of preparation of stuffed cabbage with spinach
Boil rice in salted water (1 part rice - 2 parts water). Pour the cereal with cold water, bring to a boil over medium heat, then reduce the light to a small one and cook, sometimes stirring, until almost cooked (rice can still be a little hard, in cabbage rolls it will reach). Turning off the heat, leave the rice for 5-10 minutes under the lid, then transfer to a bowl to cool.
We lower the spinach for five minutes in cold water so that the soil from the beds is wet from the leaves, then we rinse it with running water.
Pour boiling water into a heat-resistant dish and lower the leaves into it for 3 minutes. Then we discard the greens into a colander to make the glass water. Grind the cooled spinach with a knife.
Rub cheese on a coarse grater.
We prepare cabbage in the same way as in the recipe. Lean stuffed cabbage with vegetables. Remove from the head a couple of top leaves. Around the stump we make incisions. Dip the cabbage for 3-5 minutes in boiling water. The younger and tender the cabbage, the less it needs to be cooked so that the leaves soften, remaining intact.
We drop the cabbage in a colander, and when the water drains and the head of cabbage cools down a bit, carefully disassemble it into leaves. Cut thick veins in the middle of the leaves.
When the rice and spinach have cooled, prepare the filling: combine the cereal, herbs and grated cheese, salt, pepper and mix thoroughly.
We put the filling on the cabbage leaves and turn off the envelopes.
Pour a little water at the bottom of the enameled saucepan and place the cabbage rolls tightly next to each other. On the first layer of stuffed cabbage, you can lay out the second, and it is not necessary that the water cover them, stuffed cabbage will be steamed. The main thing is that there is a layer of water at the bottom, otherwise, if it boils away, cabbage rolls can burn.
Cook the stuffed cabbage with spinach for 15-20 minutes under the lid with a slight boil. When the cabbage is soft, they are ready. You can pour cabbage with sour cream right in the pan, salt and sprinkle with chopped dill, and turn off after a couple of minutes. Or add sour cream already when serving. You can even stew such cabbage rolls not in water, but in sour cream, if you cook a small portion.
All shades of green gathered in summer cabbage rolls with spinach! Bright spinach, light green cabbage, emerald dill are perfectly combined with snow-white. Serve stuffed cabbage with spinach on a light plate, watering with cold sour cream!