How to stuff cauliflower with minced meat. Stuffed cauliflower in the oven - a step-by-step recipe with photos on how to cook it with minced meat. Stuffed cauliflower - recipe

Description

Stuffed cauliflower , cooked in the oven, will definitely be able to surprise your family and guests with its original appearance. This dish can easily become the main decoration of the table for any holiday, but you can bake cabbage with minced meat just to pamper your loved ones. The recipe for stuffed cauliflower is simple, and the result in any case will be impressive, and the dish will not leave anyone indifferent.

Cauliflower is a very popular vegetable nowadays. There are hundreds of recipes for cooking dishes that include it, and all of them, without exception, are very tasty, and most importantly, healthy. You can write about the benefits of cauliflower for a very long time. What is known is that it is even healthier than other varieties. It contains a large amount of vitamins, such as B vitamins, as well as A, PP and C. In addition to all this, cauliflower contains useful elements such as phosphorus, magnesium, calcium and iron.

It is interesting that cauliflower first appeared in Russia only in the 18th century. Before that, it was known only in some overseas countries, and its seeds came to us at a huge price. And since this plant is quite heat-loving, it had difficulty taking root in the Russian climate, which is far from the Arabian climate, where this vegetable first appeared. But in the end, farmers managed to develop more cold-resistant varieties of cauliflower, and its cultivation went uphill.

One of useful properties cauliflower is that the microorganisms contained in it protect the intestinal microflora from a variety of viruses and bacteria, and also protect the digestive system from ulcers.

Cauliflower is an excellent product for weight loss due to its low calorie content. Many nutritionists recommend including it in the diet of those who carefully monitor their figure, because this vegetable perfectly fills you up and helps suppress hunger for a long time.

Stuffed cauliflower minced meat, very easy to prepare. No special skills are needed here. All you need is a ready list necessary ingredients and our recipe with step by step photos, whose recommendations will help you cook in the oven delicious dish for lunch.

Ingredients

(1 PC.)
(300 g)
(1 PC.)
(1 PC.)
(taste)
(taste)
(taste)
(100 g)
(2 cloves)

Cooking steps

First, we lay out all the ingredients needed for cooking on the table in front of us to make sure we haven’t forgotten anything.

Now peel the onion and finely chop it on a special board so as not to damage the table surface.

Throw the chopped onion into a frying pan, add a little vegetable oil and fry until the onion turns golden.

Now take the minced meat, put it in a bowl and add one egg. Add salt, add fried onions and mix it all well.

We clean the head of cauliflower from excess leaves. Then we put water in a large saucepan and wait until it boils, after which we put the cabbage there and cook for about ten minutes. Turn the head of cabbage regularly to ensure it cooks better and more evenly. When the cabbage is ready, remove it from the pan and place it on a plate to cool.

Make sure the cauliflower is cool before stuffing. Don't be afraid to get your hands dirty with minced meat. Pre-wash them with soap and start pushing the minced meat between the cabbage inflorescences. Do this carefully, because boiled cabbage is very fragile, and one wrong move can ruin the result.

We stuff the whole cauliflower completely, trying to do it evenly so that it doesn’t turn out that more stuffing comes out on one side than on the other.

Coat the finished stuffed cabbage generously with mayonnaise and let it sit for a couple of minutes so that the dish is thoroughly soaked.

Now prepare a baking dish, grease it thoroughly with vegetable oil and place the head of cabbage into it stuffed cabbage. Preheat the oven to a temperature of at least 180 degrees and place your dish there. It should be baked for at least 45 minutes.

To determine if the stuffed cauliflower is done, simply pierce it with a fork. If the fork goes in easily, then the dish is ready and you can remove it. If piercing the cabbage is problematic, then let it sit in the oven a little longer.

Now take any hard cheese and grate it on a coarse grater.

Cover our dish completely with grated cheese and return it back to the oven for 10 minutes.

You can determine the readiness of the dish by the cheese. If he formed hard crust, which means you can remove the stuffed cabbage from the oven. True, the hardness of the crust depends on the type of cheese you used.

That's all. Your dish is ready to eat. Slice the stuffed cauliflower and serve.

Bon appetit!

Easy to prepare and very delicious recipe stuffed cauliflower. Meat goes very well with cabbage. The dish turns out juicy.

Prepare all the necessary ingredients.

Grind the onion in a meat grinder and add to the minced meat.

Beat the egg into the minced meat, add salt and ground black pepper.

Mix well.

Boil cauliflower in salted water. Cook for about 7-8 minutes, checking with a fork for doneness. The cabbage should remain slightly undercooked so that it does not fall apart during stuffing.

Remove the cabbage from the water and leave to cool.

Carefully place the minced meat between the cauliflower florets, trying to stuff it as tightly as possible.

Generously coat the cabbage with mayonnaise. Transfer the cabbage to a greased baking sheet.

Preheat the oven to 200°C. Bake for 30 minutes. 5-7 minutes before readiness, if desired, you can apply a mayonnaise mesh to the cabbage or sprinkle it with grated cheese (about 100 gr.)

Remove the cooked cabbage from the oven. Check its readiness by piercing it with a fork. If a fork goes in easily, the cabbage is ready. Cut the slightly cooled cabbage into portions.

Serve hot. Bon appetit!

Wash the head of cauliflower, cut off the stalk with leaves, slightly cutting a wedge inside the stem, but so that it remains intact. Boil salted water in a suitable sized saucepan and boil the cabbage for 10 minutes. If the cabbage doesn't fit in the pan entirely, no problem, just turn it once so it cooks evenly. Cool slightly.

Let's prepare minced cabbage. Meat will do any: pork, beef, veal, chicken, turkey. Can be mixed different varieties meat. And it’s better that the minced meat is not too lean, otherwise the cabbage will turn out dry. According to my observations, the tastiest thing is made from pork. To prepare the filling, you need to wash the parsley, dry it and chop it finely. Chop the onion too. Soak a slice of bread in warm milk and squeeze, not too much. Mix minced meat, soaked bread, onion, parsley, egg, mustard (can be grain) and a pinch of nutmeg. Season well with salt and pepper.

Mix thoroughly, using a blender.

Place the cabbage stalk side up in a suitable baking dish. Not very large, but with sides; juice will be released from the cabbage during baking. Distribute the minced meat between the cabbage florets. Just use your fingers to push the inflorescences apart and fill the entire space between the stems with minced meat.

Turn the cabbage over and fill the top with minced meat. Bake the cabbage in an oven preheated to 180 degrees for about 40 minutes, pouring over the released juice. If there is not enough juice, you can add water in which the cabbage was boiled. Not too much, so that the minced meat does not dry out too much. Ready cabbage cut into portioned pieces, pour over the baking juice, sprinkle with herbs and serve.

Stuffed cauliflower is suitable for all ages. The dish, in principle, is quite self-sufficient, but I usually add boiled new potatoes with butter and dill and fresh tomatoes, it tastes even better. Try it, I guarantee you will love it!

I came across the idea of baking cauliflower whole on American culinary sites. Because the I love it much more than just boiled, so without hesitating for long, I created my own version of this simple dish. And now I’m sharing with you my recipe for cauliflower greased with olive oil, granulated garlic and parsley, with a hint of lemon, sprinkled with grated cheese and baked until golden brown. Even my youngest daughter Stella ate this baked cauliflower with great pleasure, asking for more and more.

You can bake cauliflower in two ways: by boiling until half cooked and finishing, or by baking wrapped in foil until half cooked, and then, without foil, sprinkled with cheese, until done. I did it the first way, because it is much faster. And when you have a child in your arms, every minute saved matters. If you want to bake cauliflower from start to finish in the oven, then you need to wrap it in foil and bake for 40 minutes at 180ᵒC, almost until done, and then rub it with salt and aromatic oil and sprinkle with cheese for another 15 minutes at 200ᵒC.

Spices and seasonings that you add to your aromatic oil can also be changed. If you love savory dishes, add 1 tsp. ground pepper Chile. Smoked paprika, cumin, coriander and various curry mixtures, as well as an Indian spice mixture, also go great with cauliflower. , etc.

Ingredients

1 medium head of cauliflower
1/3
20 grams hard cheese(Parmesan, Grana Padano, Pecorino, etc.), finely grate
Salt to taste

For the aroma oil:

50 ml olive oil
Juice of 1/2 lemon
1 tsp granulated garlic
1 tsp granulated onion (optional)
1/2 tsp. ground paprika
1/3 bunch of parsley, finely chopped

1) Preheat the oven to 200ᵒC.

2) Place the head of cauliflower in generously salted cold water, stem side up and bring to a boil. Remove from heat.

3) While the cabbage is cooking, place all ingredients for the dressing into a blender bowl.

4) Strain the cabbage and place stem side down in a heatproof bowl. Using a pastry pit, brush the cauliflower with the dressing.

We have already posted recipes for stuffed cabbage, but I still have a slightly different cooking method, so I decided to post my recipe... What if someone finds it useful...

The dish is very tasty, looks impressive on the table, and is not as difficult to make as it might seem at first glance.....

1 - head of cauliflower (not very large)
600-700 g minced meat (today I have chicken, but it’s better to take pork and beef)
1 - bulb
1 - carrot
(you can optionally add sweet peppers, celery, tomatoes, leeks, herbs, fried mushrooms...)
salt, pepper, favorite seasonings for minced meat
sour cream and (or) mayonnaise
cheese
salt, pepper, favorite seasonings

First, take a head of cabbage, peel the leaves, wash it and put it in cold salted water. After 20 minutes, heat water and salt in a large saucepan, put our cabbage in there and boil for 6-8 minutes. Then take the cabbage out onto a dish and leave it to cool a little. .Onions with carrots (today I added sweet red pepper and leek to the frying) fry on vegetable oil and leave to cool.

Salt and pepper the minced meat (you can add a little fresh or dry garlic), add your favorite seasonings and herbs. Then add the cooled roast and mix well.

Now we take the slightly cooled cabbage and stuff it with minced meat between the inflorescences, trying to ensure that the minced meat fills all the voids. Now we take a baking dish, cover it with foil, leaving long ends and lay out the stuffed cabbage. Put sour cream or sour cream in half with mayonnaise in a bowl, add salt or vegeta-type seasoning, mix and coat the cabbage thoroughly on all sides.

Now we cover all the cabbage with foil and put it in an oven preheated to 180 degrees for about 40 minutes. Then we take it out of the oven, carefully open the foil, remove and throw away the excess hanging part of the foil so that it does not interfere with us. Drain off most of the resulting juice (if there is a lot of it ), sprinkle the cabbage with grated cheese and put it back in the oven.

Increase the oven temperature to 200 degrees and cook the cabbage until golden brown.

This is such a beauty!!!

This cabbage can be served simply with sour cream or mayonnaise, but we like it with simple sauce- sour cream or sour cream half and half with mayonnaise, mixed with chopped green onions, dill, garlic and grated and squeezed fresh cucumber. And seasoned with salt and pepper to taste.