Perfect dish, quick and easy. A new and easy recipe that will make your breakfast, lunch or even your dinner unforgettable. Delicious recipe in a few minutes for a lunch or dinner. Special dinner in a few minutes. So delicious that I cook every day.When you don't have much time and want something special, this recipe is ideal. Why haven't I made this recipe before? my favorite recipe
Ingredients:
Onion 1
Olive oil
salt
Carrots 1
Red pepper 1
Chinese cabbage
Boiling water
leave in boiling water for 30 minutes
Rice 150 g
Tomato puree 400 g
Boiling water 300 ml
Dried oregano
cook over low heat for 15 minutes
Parsley
Olive oil
bake in a preheated static oven at 200 C for 20 minutes


1. What is the best cabbage for cabbage rolls
You can make these cabbage rolls with red, green, cabbage or
Chinese cabbage.
It's worth remembering that they all have slightly different tastes and textures, and some will cook faster than others. Savoy cabbage and bok choy will cook faster and peel more easily than white or red cabbage.
2. What is the best rice for cabbage rolls
Stuffed cabbage rolls are made with long-grain white rice, such as Basmati or Jasmine, because it is softer and less sticky which makes it excellent in fillings.
So if you want them with rice, then this is what you should do.
3. What is the best way to make stuffed cabbage rolls
There are 2 ways to make them:
In the oven, as explained in the video recipe or
on the stove. Follow the recipe up until the part where it says to cook the stuffed cabbage rolls in the oven and then do it on the stove instead (add salt, olive oil, tomato paste, garlic, basil and bay leaves). They need to bring them to a gentle boil, then cover and simmer for 30 minutes.
Making these amazing stuffed cabbage rolls in the oven is definitely my favorite method.
The stovetop method is quite similar to the oven.


00:00:00 - Intro
00:00:18 - Onion
00:00:31 - Olive oil
00:00:37 - Salt
00:00:48 - Carrots 1
00:01:07 - Red pepper 1
00:01:54 - Chinese cabbage
00:02:21 - Boiling water
00:02:33 - leave in boiling water for 30 minutes
00:02:39 - Rice 150 g
00:02:49 - Tomato puree 400 g
00:03:03 - Boiling water 300 ml
00:03:08 - Dried oregano
00:03:17 - cook over low heat for 15 minutes
00:03:54 - Parsley
00:05:11 - olive oil
00:05:45 - bake in a preheated static oven at 200c for 20 minutes