Lean Cabbage Rolls with Mushrooms and Barley

Summary

Cook Time	2 hrs
Total Time	2 hrs
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

For stuffed cabbage:

For the sauce:

Lean Cabbage Rolls with Mushrooms and Barley

Instructions

For minced lean cabbage rolls, prepare barley. Fold the groats in a sieve and rinse with hot running water until it becomes transparent.
Transfer the washed barley into a ladle and fill it with water. Put on fire and bring to a boil quickly. Cook over low heat for 20 minutes, then fold over a sieve.
Prepare cabbage leaves for lean cabbage rolls. To do this, carefully cut the stump from the head of the cabbage using a long thin knife. Place the cabbage in a double boiler and cook for 20 minutes. Let cool. Separate 12-16 leaves, beat off the thickened part.
Peel the onion and chop finely. Wash carrots and celery root, peel, and cut into small cubes. Cut the porcini and champignons in the same way.
Mix vegetables and mushrooms with barley and place in a double boiler. Cook for 20 minutes. Season with vegetable oil. Season with salt and pepper to taste.
Spread cabbage leaves on the table, in the middle of each place 1-2 tbsp. l. fillings and roll up with an envelope. Place the lean cabbage rolls in a double boiler and cook for 15–20 minutes.
Make a sauce for lean cabbage rolls with barley. To do this, cut all the mushrooms into small cubes and lightly brown them in vegetable oil. Add flour and stir. Pour in water and bring to a boil. Season with salt and pepper and cook, stirring occasionally, for 10 minutes.
Wash and dry green onions and a sprig of thyme. Cut the onion into small rings. Tear off the leaves from the thyme sprig, then add to the sauce along with the green onions. Serve lean cabbage rolls with mushrooms and barley with sauce.

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