Cabbage Rolls with Mushrooms
by Editorial Staff
I will suggest making stuffed cabbage rolls. But not quite ordinary, but mushroom. Real jam. Lean cabbage rolls with mushrooms, vegetables and rice are ideal for vegetarians and fasting lunches.
Cook: 1 hour
Servings: 8
Ingredients
- Young white cabbage – 1 head of cabbage
- Rice – 1 glass
- Champignons – 400 g
- Carrots – 2 pcs.
- Bulb onions – 1-2 pcs.
- Greens – 1 bunch
- Vegetable oil – 6 tbsp
- Salt to taste
- Ground pepper – to taste
Directions
- Disassemble the young cabbage into leaves. Place in a bowl and season with salt. Boil the kettle. Pour boiling water over cabbage leaves, cover and leave for 5-10 minutes.
- Rinse the rice well. Pour boiling water over. Let stand for 10 minutes. Then rinse again.
- Meanwhile, peel the onions and carrots. Grate the carrots on a coarse grater. Dice the onion.
- Cut the mushrooms into pieces.
- Preheat a frying pan, pour in vegetable oil. Place 2/3 of the onions and carrots and the mushrooms in the pan. Simmer vegetables with mushrooms, stirring occasionally, over medium heat for 8-10 minutes.
- Wash and finely chop the herbs.
- Mix rice, mushrooms with vegetables and herbs. Add salt and pepper to taste. Put 1-2 teaspoons of minced meat on prepared cabbage leaves and wrap in the form of an envelope. Put cabbage trimmings on the bottom of the cauldron Place cabbage rolls on top in a cauldron.
- Make the sauce. Preheat a frying pan, pour in vegetable oil. Put the rest of the carrots and onions in the pan. Fry, stirring occasionally, for 2-3 minutes over medium heat. Add salt and pepper to taste. Pour in about 400 ml of water. Bring the gravy to a boil.
- Pour the gravy over the cabbage rolls. Put the cauldron on fire, cover with a lid. Bring to a boil, make a small fire and cook stuffed cabbage rolls with mushrooms until rice is fully cooked (about 20-25 minutes).
- Lean cabbage rolls with mushrooms and rice are ready.
Enjoy your meal
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