Sometimes, instead of the expected juicy cabbage rolls, you get a dry and tasteless dish.
And the reason for this may be some errors in its preparation.
Chef and fourth-class baker Yulia Arkhipova explained what points should be taken into account when preparing cabbage rolls so as not to ruin this dish.
Wrong rice
To prepare cabbage rolls, it is recommended to pre-boil the rice.
But it needs to be cooked until it is half-ready.
Otherwise, raw rice can absorb moisture, and the dish will end up dry.
Therefore, the rice needs to be boiled for a while, allowed to cool, and only then mixed with the minced meat.
Insufficient preparation of cabbage
For stuffed cabbage rolls it is best to use young cabbage with thin leaves. But this is not always possible.
That is why autumn or winter cabbage should be properly prepared first.
To do this, the leaves must be boiled in salted water.
Only in this case does cabbage require close attention.
If you keep the leaves in water for too long, they will become too soft and will fall apart.
However, if they are not brought to the desired state, it will not be so easy to wrap the minced meat in them.
Incorrect preparation
Sometimes, when stewing, cabbage rolls can fall apart and the filling can fall out.
To avoid this, they need to be laid as tightly as possible.
It is also not advisable to use a pot that is too large to cook a small amount of cabbage rolls.
After all, if they float freely in the sauce, they certainly won’t hold their shape.
Previously, we wrote about how to properly reheat baked goods.
Expert: Arkhipova Julia
