Delicious recipes for stuffed vegetables

Delicious recipes for stuffed vegetables

On holidays or on weekends, delicious, stuffed vegetables are prepared at our place. A wonderful dish that combines juicy flavorful vegetables, tender rice and meat filling and creamy tomato sauce with some sourness (it complements the taste of stuffed vegetables).


  • minced pork and beef - 1 kilogram;
  • carrots - 2 pieces (for minced meat) + 2 pieces (for frying);
  • cream 15% - 150-200 milliliters;
  • cabbage — 1 forks (small size);
  • onions - 2 pieces;
  • bay leaf - 3 pieces;
  • bell peppers - 4 pieces;
  • salt to taste;
  • tomatoes - 6 pieces;
  • ground black pepper to taste;
  • round-grain rice - 200-250 grams;
  • tomato sauce - 50 milliliters;
  • water - 250 milliliters.

Delicious stuffed vegetables. Step by step recipe

  1. First we cook the stuffing for stuffed vegetables. Finely chop the peeled onions. To make the filling juicier, you need to chop the onion with a knife. We shift onions to minced meat.
  2. It is better to use mixed meat: that is, pork and beef - it is tastier.
  3. We rub the washed and peeled carrots on a grater with large holes, and send it to the minced meat.
  4. The stuffing for stuffed tomatoes needs to be salted, seasoned with black pepper.
  5. Rinse the rice until the water becomes clear. And add to the stuffing.
  6. Tip. For the filling, it is better to choose round-grain rice: it is softer and more tender than long-grain (which is better to use for cooking pilaf or side dishes).
  7. Pour cold water into the rice and minced meat and mix everything. It is better to do this process with your hands.
  8. We proceed to steaming cabbage leaves for the preparation of unusual cabbage rolls.
  9. We cut the forks of cabbage from all sides in depth, around the stump. And dip in boiling, slightly salted water.
  10. When the top leaves are steamed well, they will easily lag behind the cabbage head: they need to be removed and the next leaves allowed to steam. And also do with all the leaves of cabbage.
  11. Tip. When buying cabbage for cooking cabbage rolls, choose slightly flattened forks. This variety is well and conveniently disassembled when steaming leaves.
  12. Prepare the tomatoes. For stuffing, it is better to choose hard tomatoes: by no means overripe.
  13. For washed tomatoes, crosswise cut the side where the tail grew and with a teaspoon, carefully so as not to damage the walls of the tomatoes, select the core. It is not necessary to throw it away: we will use it to prepare the fill.
  14. We carefully remove the core from the sweet bell pepper so as not to damage the "cup" itself. It is better to take multi-colored pepper: it will not affect the taste, but it will be more beautiful.
  15. Cooking roasting. To do this, grind carrots on a grater. If desired, chopped onion can be added.
  16. We pass the carrots in a heated skillet with vegetable oil.
  17. After five minutes, add finely chopped tomato cores to the carrots.
  18. Quench the frying a little and pour tomato sauce or tomato paste diluted with water, close the lid and turn off the stove.
  19. Tip. Sauce a little sugar: approximately one teaspoon. This will give the dish a pleasant sweetness and help vegetables to reveal their taste.
  20. We cut off the thickening of the cabbage leaves, so that it is convenient to wrap our stuffed cabbage, cooked at home.
  21. We form cabbage rolls: put on one side of the cabbage leaf (where there was a stump before) a filling of rice and minced meat. Wrap it, and cram the edges that remain, cram into the middle. In more detail, how to properly form cabbage rolls, and what types of them exist, you can look at our website “I Love Cooking”.
  22. We start the tomatoes and stuff the peppers. The filling must be well compacted so that voids do not form in the middle.
  23. We put stuffed vegetables in a large pot, on the bottom of which you can line the remaining cabbage leaves and sliced ​​carrots in circles. Then spread the cabbage rolls, and upstairs stuffed peppers and tomatoes.
  24. On top of the vegetables we lay out the leaves of “lavrushka”, fill everything with tomato sauce along with frying, slightly add salt.
  25. Pour cream and boiling water to cover the surface of cabbage rolls.
  26. Turn on a strong fire, bring the vegetables to a boil. When they boil, reduce the heat and cook another 40-50 minutes with the lid closed (until ready).

Serve delicious stuffed vegetables hot, with sour cream sauce, lightly sprinkled with herbs. Visit our website “I love cooking”: you will learn many interesting recipes and discover a variety of tastes.

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