Never cook cabbage rolls like this: mistakes that ruin everything

Cabbage rolls is a dish that is loved for its flavor and richness. However, cooking them can be difficult if you don't take into account important details.

The FoodOboz editorial team shares the most common mistakes in cooking cabbage rolls. If you avoid them, the dish will turn out perfect.

Cabbage rolls can fall apart if you use raw cabbage. Before wrapping the filling, the leaves should be boiled, and the thickening at the base should be cut off. This will help give the cabbage flexibility and allow you to wrap the filling properly.

Another common mistake is not placing the cabbage rolls tightly enough in the pan. To prevent the cabbage from opening during stewing, the cabbage rolls should be placed in tight rows. If the sauce does not reach the bottom layer, the cabbage rolls may burn, so leave some space between them for the sauce to circulate.

It is also important to put the filling correctly - only at the base of the cabbage leaf. This allows you to evenly distribute it and avoid tearing. For stewing, it is best to choose a thick-bottomed pot or casserole dish and cook over low heat with the lid closed.

The cooking time depends on your preference. If you like firm cabbage rolls, simmer them for 30-40 minutes. For a softer texture, the time can be increased to two hours.

When it comes to lazy cabbage rolls, it is important that the minced meat is thick. If the minced meat falls apart, you can add a raw egg or a little boiled rice. Before baking in the oven, it is better to fry the lazy cabbage rolls lightly so that the stuffing "sets" and only then put them in a baking dish and pour the sauce over them.