The taste of cabbage rolls largely depends on the duration of stewing.
If you make a mistake with the cooking time, the dish will turn out either raw or overcooked.
Moreover, in the first case the dish may turn out to be too tough, without a single hint of juiciness.
However, all problems can be easily avoided if you follow one simple rule.
Duration of stewing cabbage rolls
To ensure that the dish is fully cooked and not turned into mush, the cabbage “envelopes” with rice and meat filling need to be stewed for 30 minutes to 2 hours.
The exact cooking time depends on the consistency of the cabbage rolls that the cook wants to achieve.
If a gourmet is satisfied with a dish with a crispy and tough cabbage “shell”, then half an hour of stewing is quite enough: both the cereal and the minced meat will most likely have time to reach readiness.
But if a person wants to get the most juicy, soft and delicious cabbage rolls, then they need to be cooked over low heat for 1-2 hours. During this time, the filling has time to release juice, and the cabbage becomes soft.
