If you just fry the prepared homemade cabbage rolls in vegetable oil and serve it, then such a dish will surely turn out to be rather dry. Aromatic filling for the discussed treat will help to correct the situation. Today, several recipes for a successful sauce for stuffed cabbage are known at once. We will introduce you to them!

Classic tomato and cream sauce for cabbage rolls

Ingredients:

  • a pair of white onion heads;
  • two medium-sized carrots;
  • 1 full glass of medium fat sour cream;
  • 4 tbsp. l any chopped greens;
  • 1 tbsp. boiled water;
  • 2 tbsp. l with a slide of tomato paste;
  • salt;
  • chilli;
  • any vegetable oil.

Cooking:

  1. Heat a small amount of vegetable oil in a heat-resistant skillet. Pour into it arbitrarily finely chopped onions. It is necessary that the slices of the vegetable are evenly fried and not burnt.
  2. Peel the carrots, rub them very finely and pour them to the onion. Continue roasting the ingredients for another 2 to 3 minutes.
  3. Send tomato paste to vegetables, add sour cream a minute later and warm the mass for a couple of minutes.
  4. Add salt, chopped chili and herbs. You can add other favorite spices to the dish.
  5. Pour the sauce base with water and transfer the finished cabbage rolls into it.

Send stuffed cabbage in tomato and sour cream sauce to the oven for a quarter of an hour at medium temperature.

Cooking on the basis of sour cream

Ingredients:

  • half a liter of sour cream of medium fat content;
  • 5 to 6 garlic cloves;
  • 1 tsp ground red hot pepper;
  • 1 bunch of fresh dill;
  • fine salt.

Cooking:

  1. Rinse a bunch of parsley and cut off the thick stems. Finely chop the remaining greens with a knife.
  2. Mix parsley with sour cream.A dairy product of 20% fat is perfect for such a sauce.
  3. Salt the mixture to taste. Add red pepper and crushed fresh garlic.

You can stew cabbage rolls in sour cream sauce according to this recipe in the oven. Or apply the fill separately to an already prepared hot dish.

Simple tomato sauce

Ingredients:

  • 550 ml of thick tomato juice;
  • a pair of large white onion heads;
  • 350 g of fresh ripe and soft tomatoes;
  • up to 100 g of fresh parsley;
  • 2 bay leaves;
  • 5 to 7 peas of black pepper;
  • vegetable oil;
  • salt and pepper.

Cooking:

  1. Rinse the tomatoes well and make cross-shaped incisions in the upper part on their skin. Dip the tomatoes in boiling water and hold in it for a couple of minutes.
  2. Transfer the vegetables to ice water with a slotted spoon, remove the skin from them, and cut the remaining pulp into cubes.
  3. Also chop the onion. Finely chop the washed and dried greens.
  4. Wrap parsley and peas in gauze.
  5. Fry onion with slices of tomatoes and herbs in a small amount of oil. Cook them together for 8 to 9 minutes.
  6. Pour in tomato juice products. Insert a prepared gauze bag into it.
  7. Stew tomato sauce on the slowest fire for half an hour.
  8. After a quarter of an hour, remove the spices, add salt and sugar, add herbs.

Immediately pour stuffed cabbage with the sauce.

Spicy Flavor Recipe

Ingredients:

  • a glass of meat broth;
  • a pair of onions and carrots;
  • 30 ml tomato paste;
  • 1 tsp ginger root;
  • 25 g of flour;
  • 75 g butter;
  • 3 to 5 g of caraway seeds;
  • 1 pinch of dried dill;
  • salt and sugar.

Cooking:

  1. Thoroughly peel the ginger root and cut into thin slices.
  2. Peel vegetables and chop finely. It is better to rub the carrots on a grater as finely as possible.
  3. Grind caraway seeds in a mortar, add sugar and salt.
  4. Melt in a cast-iron skillet a little more than half the butter. Add cumin and ginger to it. Fry ingredients for 3 to 4 minutes.
  5. Add vegetables to spices. Cook another 8 to 9 minutes.
  6. Add tomato paste. Continue cooking for 6 to 7 minutes.
  7. Melt the remaining oil in a second frying pan and fry the flour on it until a light, barely noticeable rosy.
  8. Gradually pour in the broth and cook the mass for a couple of minutes with frequent stirring to thicken.
  9. Combine the contents of two pans.

In the resulting sauce, warm cabbage rolls.

Oven for lazy cabbage rolls sauce

Ingredients:

  • 2 tbsp. l homemade sour cream;
  • one and a half glasses of beef broth;
  • 1 small onion and carrot;
  • salt;
  • spices to taste.

Cooking:

  1. Fry chopped vegetables on any preheated fat. It is best to cut onions into miniature cubes, and finely grate the carrots.
  2. When the vegetables become soft and slightly ruddy, add all the sour cream to them at once and pour the beef broth.
  3. Pour in salt and your favorite spices.
  4. Darken the sauce for lazy cabbage rolls for 20 - 25 minutes in the oven over low heat under a lid.

When the mass thickens, turn off the oven and leave the sauce in it for a few more minutes.

Vegetable Gravy

Ingredients:

  • 1 red bell pepper;
  • salt to taste;
  • 1 tomato;
  • 1/3 Art. pasta from tomatoes;
  • a mixture of peppers;
  • oil;
  • 1 carrot;
  • salt;
  • 1 onion.

Cooking:

  1. Rub the carrots with medium straws and mix with onion cubes.
  2. Bring vegetables to softness in any heated oil.
  3. Add small cubes of pepper to the pan and simmer the foods together for a couple of minutes.
  4. Peel the tomato, chop coarsely and also send to the pan.
  5. Add tomato paste and add about 1 tbsp. water.
  6. Salt, pepper the sauce and simmer it over low heat until all the ingredients are softened and it becomes homogeneous.

It is tasty to cook stuffed cabbage in such a filling in a slow cooker, as well as in the oven and in the pan.

Cheese sauce for cabbage rolls

Ingredients:

  • 1/3 Art. light flour;
  • half a pack of natural butter;
  • ½ dessert spoon of mustard powder;
  • 2 tbsp. high fat milk;
  • ½ tsp soy sauce;
  • salt;
  • 100 grams of any cheese.

Cooking:

  1. Melt the butter, sliced ​​in a saucepan, and fry all the flour on it for a couple of minutes with constant stirring.
  2. When all the lumps disappear, pour in cold milk.
  3. Add soy sauce, a little salt and mustard powder.
  4. Pour in all the finely grated cheese.

Mix the components of the sauce thoroughly and warm it up for a couple of minutes.

Tomato sauce with dill and caraway seeds

Ingredients:

  • 1 tbsp. vegetable broth;
  • 1 pc. carrots and turnips;
  • 25 g tomato paste;
  • frying oil;
  • dried ginger;
  • 2 to 3 cloves of garlic;
  • 1 tbsp. l sifted flour;
  • 3 g of caraway seeds;
  • ½ tsp dried dill;
  • salt and sugar, several varieties of ground pepper.

Cooking:

  1. Grind garlic with caraway seeds in a mortar, and chop the vegetables finely.
  2. Stew onions with carrots until soft.
  3. Add ginger, tomato paste, a mixture of the first step, salt and sugar.
  4. When the mass is evenly colored, add the broth with flour.
  5. Stew the contents of the pan until thickened.

Serve hot or cold with ready-made cabbage rolls.

Mayonnaise Based Option

Ingredients:

  • 90 g of classic mayonnaise;
  • 70 g adjika;
  • spices to taste.

Cooking:

  1. Combine classic mayonnaise with adjika.
  2. Add spices.
  3. Let the sauce brew.

Lubricate the hot cabbage rolls with the resulting mixture and immediately serve.

Any of the sauces listed above can be used in various ways. For example, to languish in it half-prepared cabbage rolls or to water an already stewed dish for greater juiciness. Try and look for “your” option. Bon Appetit!

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