Often, it is not the cabbage that spoils the cabbage rolls, but the filling, which resembles “cotton wool”.
There are a great many options for stuffing cabbage rolls. There are vegetarian and exotic variations.
But the unchanging classic is minced pork and beef (1:1), supplemented with rice, or less often, buckwheat.
How to make the filling juicier
Standard ingredients are supplemented with vegetables and greens. The more of these products, the juicier the dish will be. The cabbage rolls will be more tender thanks to sour cream. Grated cheese will give the dish an unusual taste.
The minced meat itself can be prepared without using a meat grinder; instead, you can chop the meat with a sharp knife.
If the twisting option is more relevant, then it is better not to mince the meat too much. Otherwise, the filling will turn out too soft and "cottony".
The taste will be complemented by onions, garlic and greens. But in the classic recipe they do not put too much of them. But here everything is decided by the taste of the cook.
Another nuance: the cereal is mixed with the minced meat when it is half-cooked. Then the filling is juicier and does not seem overcooked. Rice (buckwheat) is added in a 1:3 ratio in favor of meat.
Mix the minced meat, cereal, onion and greens thoroughly. Then knead and beat well, throwing it on top of the surface for several minutes. This action will make the filling much more tender, advise cooks.
