Swiss chard cabbage rolls with couscous in the Redmond multicooker

Category: Vegetable and fruit dishes
Swiss chard cabbage rolls with couscous in the Redmond multicooker

Ingredients

chard leaves 10 pieces
couscous 1/2 mst
onion 1/2 pc
carrot 1/2 pc
salt
for filling
kefir
vegetable broth
tomato paste
greens

Cooking method

  • Separate the tops of the chard leaves from the stems.
  • Prepare the filling.
  • Fry onions and carrots. Add couscous. I took one.
  • Swiss chard cabbage rolls with couscous in the Redmond multicooker
  • It's pretty spicy. And since it already contains spices, you don't need to salt or pepper. If you have regular couscous, then add salt and spices to your taste. Add water and stir vigorously. Leave on low heat for a few minutes. The filling is ready.
  • Place a tablespoon of the filling on each sheet and roll up.
  • I cooked in MV Redmond 01. Put chopped Swiss chard stalks on the bottom of the pan, put stuffed cabbage rolls on them and fill with any filling of your choice. I mixed kefir, tomato paste and vegetable broth. Added garlic and herbs.
  • Cook on the "Baby food" program for 30 minutes.
  • Swiss chard cabbage rolls with couscous in the Redmond multicooker Swiss chard cabbage rolls with couscous in the Redmond multicooker
  • Try it, discover these stuffed cabbage rolls!


Admin

Galinka, what an interesting filling recipe! I take it as a souvenir, I'm just going to cook couscous

I was cooking Beetroot cabbage rolls with meat and sauce. It turned out tasty, but the beet tops on top, this is not for everybody, I liked it more in cabbage soup
Gala
Tatyana, I saw your recipe with beet leaves and I really liked the idea. But I decided to take chard leaves, now I use it very actively everywhere. I wanted to move away from the traditional filling of rice-meat, I thought for a long time and came up with couscous. I really liked these stuffed cabbage rolls, tender leaves (they do not have any specific taste) and a spicy filling. I like to seek new taste sensations. It turned out very well.
Admin

Galinka, the right decision Our experiments make you move forward, learn the tastes of various dishes and fill your "culinary hand" - I like that too

And the leaves of chard and beets are not the same thing? I understood for a long time, listened to the cooks, came to the conclusion that these are one and the same, beet leaves, if you call it our way
Gala
Quote: Admin

And the leaves of chard and beets are not the same thing?
Here's the internet says:
Mangold or leaf beet is a close relative of ordinary beet, it is a biennial plant of the family of chimneys (swans)
Beet - a plant of the Amaranth family (previously the genus belonged to the Marevye family)
relatives in general
Admin

Well, don't hate with them, let them be relatives
Nagira
Gala, Hi!
I ask you for advice: yesterday I bought 10 pieces of this chard leaves, with which I have not yet met face to face, and I can’t even think of right away where its taste is better revealed ... I got lost in recipes ...
Don't just drive me out of here with a slipper, but no matter how tempting your cabbage rolls are, I’m afraid of stuffed peppers for three more days, the chard will stick ...
And I don’t know at all what to prefer - raw or heat-treated
Please advise what you personally like with this "hrukt"
Gala
Irish, Hi! Why should I drive, and even with a slipper, such a rare dear guest!
To be honest, I haven't made chard for a long time.I used to grow it at my dacha, but now, due to the protracted restructuring, the garden is on the side, so in experiments with chard I did not advance anywhere beyond stuffed cabbage, into soups and green cocktails. In addition to cocktails, I prefer processed it.
I threw you links in a personal, maybe that will come in handy.
Andreevna
GalaHow good that I came here. I also have Swiss chard, I should try your cabbage rolls. I planted a green one, they call it Emerald. We like it in salads, along with lettuce, arugula and cucumber tomatoes. Yes, and just a leaf on the sandwich, I really respect. But we just can't eat the drain, I'll now shove it into stuffed cabbage rolls. Thank you, Galyunya, for the recipe
Caprice
Quote: Nagira
I have a stuffed pepper for three more days, I'm afraid the chard will stick ...
Make cabbage rolls according to the recipe, but do not cook, but freeze it as a semi-finished product. Finish the peppers - then take out the cabbage rolls and finish them.

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