Making delicious cabbage rolls is quite a difficult task.
The dish often turns out not juicy enough and not very appetizing.
The filling often turns out to be too dry and even tasteless.
How to avoid such culinary failures?
The expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova suggests adding a little cream to the stuffing for cabbage rolls.
What kind of cabbage rolls will turn out thanks to cream
The liquid fatty component will definitely prevent the filling from becoming dry.
But the contents of the “envelopes” very often have an unfortunate consistency.
A small amount of cream will add richness to the dish.
Of course, instead of a dairy product, you can add plain water to the rice and meat mixture.
But in this case, an important effect will not be achieved, which is also provided by the cream. We are talking about the acquisition of a light creamy taste note by the dish.
How to Properly Add Cream to Stuffed Cabbage Rolls
There are no specific recommendations on the volume of cream to add. The cook must determine the correct amount himself, assessing the consistency of the updated filling.
Of course, the mixture should not spread. But it should not be too dry either.
Don't worry about the "balls" being formed falling apart: your goal is to make the filling, not the cutlets. The filling will be held in place by the cabbage leaves.
Feel like you've poured in too much cream? Don't worry: the problem can be solved by adding a little cereal (rice or semolina).
Expert: Julia Arkhipova
