Stuffed Cabbage Rolls With Spinach. Step-by-step Recipe With Photo

What do you usually cook cabbage rolls with? Probably with minced meat. Well, sometimes the vegetable option is with rice-onion-carrot. Culinary experts 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?

Stuffed cabbage rolls with spinach are light, vitamin and green, like summer itself! Even rice in stuffed cabbage rolls in a pale green hue thanks to spinach. Despite the lack of meat, oil and frying, stuffed cabbage rolls are satisfying. However, they can be called dietary - a suitable dish for a hot day!

Such cabbage rolls can even be used by children from one and a half years old. Initially, the filling consisted only of spinach and cheese, and I added rice for satiety and volume, since spinach significantly decreases in volume during heat treatment.

Ingredients for stuffed cabbage rolls with spinach

• 1 small head of young cabbage;
• 1.5 cups rice
• 1 bunch of spinach
• 50-100 g of Dutch cheese;
• salt;
• sour cream;
• greens.

Cooking cabbage rolls with spinach

Boil rice in salted water (1 part rice - 2 parts water). Fill the cereals with cold water, bring to a boil over medium heat, then reduce the light to low and cook, sometimes stirring, almost until fully cooked (the rice can be a little hard, it will come in stuffed cabbage rolls). Turn off the heat, leave the rice under the lid for 5-10 minutes, then transfer to a bowl to cool.

We dip the spinach in cold water for five minutes so that the soil from the garden is soaked from the leaves, then rinse it with running water.

Pour boiling water into a heat-resistant dish and lower the leaves into it for 3 minutes. Then we put the greens in a colander so that the glass is water. Chop the cooled spinach with a knife.

Rub the cheese on a coarse grater.

We prepare cabbage in the same way as in the recipe Lean cabbage rolls with vegetables. Remove a couple of top leaves from the head. We make incisions around the stump. Dip the cabbage into boiling water for 3-5 minutes. The younger and more tender the cabbage, the less it needs to be boiled so that the leaves soften, remaining intact.

We dip the cabbage in a colander, and when the water drains and the head of cabbage cools down a little, carefully disassemble it into leaves. Cut off the thick veins in the middle of the leaves.

When the rice and spinach have cooled, prepare the filling: combine the cereals, herbs and grated cheese, salt, pepper and mix thoroughly.

We put the filling on the cabbage leaves and fold them into envelopes.

Pour some water on the bottom of the enamel saucepan and place the cabbage rolls tightly next to each other. On the first layer of cabbage rolls, you can lay out the second, and it is not necessary that the water covers them, the cabbage rolls will be steamed. The main thing is that there is a layer of water at the bottom, otherwise, if it all boils away, cabbage rolls may burn.

Cooking cabbage rolls with spinach for 15-20 minutes under a lid with a low boil. When the cabbage is soft, they are ready. You can pour sour cream on cabbage rolls right in a saucepan, add salt and sprinkle with chopped dill, and turn it off after a couple of minutes. Or add sour cream when serving. You can even stew such stuffed cabbage rolls not in water, but in sour cream if you are preparing a small portion.

All shades of green are gathered in summer cabbage rolls with spinach! Bright spinach, lettuce, emerald dill go well with snow-white. Serve stuffed cabbage rolls with spinach on a light platter, drizzle with cold sour cream!