Why homemade cabbage rolls turn out to be tasteless: don't make these mistakes when cooking

Homemade stuffed cabbage rolls with meat is a dish that can be found at every family feast. But even experienced housewives often make mistakes that can ruin the products. This also applies to cutting cabbage and preparing the filling.

The FoodOboz editorial team will tell you what you need to pay special attention to when cooking cabbage rolls. If you use the following tips, you will be able to make a truly delicious dish.

Do not try to remove the leaves from raw kale

To make kale leaves elastic and wrap well, they must be steamed. To do this, first remove the top few layers from the raw vegetable so that the white surface is left undamaged. Then cut off the top. Then simply dip the head of cabbage in boiling water with a fork for 2-3 minutes. If the cabbage is not young, it may take a little longer. After that, the leaves are very easy to remove, you just need to cut off the hardened tips.

Do not choose chicken or beef for the filling

The filling in cabbage rolls must be juicy. Therefore, dietary minced meat, such as chicken or beef, is definitely not suitable for this dish. It is best to take pork and combine it with duck or lamb.

Do not add raw rice

Raw rice will take up a lot of moisture during the cooking of cabbage rolls, and the products will turn out very dry. Therefore, be sure to boil the cereal before adding it to the filling. Add the cereal to the minced meat only when it is cooled.

Do not forget about frying

If you want to cook cabbage rolls as quickly as possible, you won't get tasty results. One of the most important conditions for a successful result is to simmer the cabbage rolls over low heat. They are perfectly soaked in the sauce, soft and very tender.