Make sure you cook the tender and juicy moussaka and feel the flavor of sunny Greece
Lazy cabbage rolls
Today, time is the new luxury category. Less hours or minutes you want to spend on delicious cooking. But such a favorite dish for many as cabbage rolls, our parents used to bring on a day off, and sometimes the process lasts about half a day.
I simplified the process of preparing the dish and introduced a recipe for so-called slow-cooked cabbage rolls. Its essence is traditional – a mixture of minced meat, white cabbage and a large amount of tomato sauce. Put in much less effort, and the result will amaze you.
Preparation time – 1 hour and 5 minutes
Servings – 4
Ingredients
- 125gm rice
- 250 gm water
- 1 bulb
- 1 carrot
- 50-70 gm butter
- ½ white cabbage (young)
- 500gm minced veal or assorted
- ½ teaspoon ground coriander
- 400 grams tomato (in special juice)
- 200 gm sour cream
- 2-3 tbsp. to. Sun flower oil
- Salt and pepper to taste
step by step recipe
Cooking begins with preparing the rice. Thoroughly rinse 125 g of cereal and pour cold water in a ratio of 1: 2. A pinch of salt and cook for 5 minutes under a closed lid after boiling. Remove from heat and leave for 15 minutes, until rice is done.
At this time, prepare the other ingredients. Buy ready-made ground beef from one type of meat or make a variety. It will also be appropriate to cook it yourself at home, for example, from lean pork. You will need 500 grams of ground beef.
Cut the onion into small cubes, grate the carrots on a coarse grater, half a grain. Chop the cabbage finely with a knife. Melt 50-70 g of butter in a frying pan and saute onions until soft and translucent. Add the carrots to the skillet and simmer for 3 minutes. Insert the chopped cabbage and simmer everything together until the cabbage is softened, 5-7 minutes. This maneuver will make future cabbage rolls tender and mushy. Season vegetables with salt and pepper to taste.
In a large bowl, combine cooled rice, ground beef, and fried rice. Add half a teaspoon to the mixture. Ground coriander.
Mix well and shape the small, slow-cooked cabbage rolls into oblong cutlets or any other configuration you like. Grease a ceramic baking dish with 2-3 tbsp. to. Sunflower oil and lay the lazy cabbage rolls in one layer. Try to press hard against each other, because the cabbage rolls will fry and the distance between them will increase naturally.
For the sauce, first mix the chopped tomatoes in their own juice (400 g) and 200 g sour cream. Add salt and pepper and mix well.
Pour the resulting mixture into a mold with lazy cabbage rolls and bake in the oven at 180 degrees for 45-50 minutes.
moussaka
Moussaka can be called a legendary dish. Creamy, tender, juicy and delicious, it is one of the most popular dishes in Greece. Moussaka is served there in every tavern and cooked in every home on weekdays and at the festive table.
What is moussaka? These are layers of ground beef, eggplant and potatoes with a creamy béchamel sauce and baked for the perfect golden color. Of course, every Greek family has its own version of moussaka and cooking secrets. Someone cooks with beef, and someone with lamb, you can add potatoes or tomatoes, or use both. I want to combine a lot of vegetables in this recipe, so I had eggplant, zucchini, tomatoes and potatoes. Make sure you cook such tender and juicy moussaka and feel the flavor of sunny Greece.
Preparation time – 1 hour
Servings – 4
Ingredients
- 1 eggplant
- 1 zucchini or zucchini
- 3 potatoes
- 500gm assorted minced meat
- 2 tomatoes
- 1 st. to. Tomato paste
- 5 sprigs thyme
- 1 onion
- 50 gm parmesan cheese
- 2 tbsp. to. Vegetable oil
- Salt and pepper to taste
To prepare the bechamel sauce:
- 50 grams butter
- 50g flour
- 500 ml milk
- Salt and pepper to taste
step by step recipe
Peel 3 potatoes and cut them into thin slices. Cut the zucchini and eggplant in the same way. Arrange the potato slices, zucchini and eggplant in a baking dish.
For the béchamel sauce, melt 50g of butter in a saucepan. Pour 50 grams of flour and fry over low heat, stirring constantly. Be careful not to burn the butter with the flour. Cook to a light honey color, no more than 2-3 minutes. Pour 500 ml of milk, add salt and ground pepper to taste. Cook the sauce, stirring with an electric beater, until it thickens and has the consistency of sour cream that is not too thick.
Pour half the sauce over the vegetables. Usually each layer is smeared with sauce, but I think the veggies are soaked enough and so on.
Peel the onion and cut it into small cubes. Heat a frying pan with 2 tbsp. to. vegetable oil and fry the onions until softened.
Add 500 g of minced meat to the pan to the onion. I took a variety, but you can choose anything you like.
Cut 2 tomatoes into small cubes and add to the pan along with the minced meat with onions. Also add 1 tbsp. to. Tomato paste. Add salt and pepper to taste, as well as 5 sprigs of thyme leaves. Stir and fry for a few minutes.
Spread the minced meat over the vegetables with the sauce and spread it evenly with a spoon. Pour the second portion of the béchamel sauce evenly over the ground beef. If it becomes a little thick, heat the saucepan and stir the sauce.
Put 50 g of grated Parmesan cheese on top. Bake the moussaka in a preheated oven at 180 degrees for 30 minutes.
Cauliflower and broccoli casserole
I know for a fact that some of you don’t like broccoli and cauliflower. This is all because you have not yet tried to cook a casserole from them. The delicacy of cheese and cream, mixed with fresh black pepper, will reveal the taste of these products from a new side. And I’m sure you’ll be making this broccoli and cauliflower casserole a lot from now on.
Cooking time – 40 Minutes
Servings – 4
Ingredients
- 300 grams of broccoli
- 300 gm cauliflower
- 300 ml cream (20-33%)
- 3 eggs
- 100 gm peanuts
- 180-200 grams of cheese
- 20 grams butter
- Salt and pepper to taste
step by step recipe
Separate 300 grams of broccoli and cauliflower into florets. Trim hard bottoms. Boil cabbage in boiling water for 1-1.5 minutes, but no more. Strain through a sieve and rinse with ice water to stop heating.
Grate the cheese on a coarse grater and sprinkle the inflorescences in half. In a bowl, mix 300 ml of cream with 3 eggs, add a little salt and ground pepper. Mix everything gently with a whisk.
Grease a baking dish with 20 g of butter and evenly distribute the cauliflower and broccoli inflorescences on it, sprinkle with freshly ground black pepper. Fill the inflorescences with the resulting mixture and cover with grated cheese. Add 100 grams of peanuts to the casserole and bake in the oven at 180 degrees for 20-25 minutes.
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