Peking Cabbage Stuffed Cabbage with Mushrooms

Delicate cabbage rolls. I chose the filling for the cabbage rolls not the standard “rice-meat” stuffing, but from mushrooms, corn and eggs. Tasty!

Cook: 1 hour 15 mins

Servings: 5

Ingredients

• Peking cabbage – 1 large head of cabbage (about 1 kg)
• Champignons – 150 g
• Eggs – 4 pcs.
• Bulb onions – 1 pc. (100-120 g)
• Canned corn – 250 g (2/3 cans)
• Kefir – 350 g
• Ketchup – 3 tbsp (50-60 g)
• Butter – 100 g
• Greens

Directions

1. Pre-boil the eggs, wash the mushrooms, peel the onions.
2. We disassemble the cabbage into leaves. We cut off the thickenings. Dip the leaves in hot water (boiling water) for 1 minute.
3. Cooking stuffing for stuffed cabbage. Finely chop the mushrooms and onions.
4. Fry mushrooms and onions in butter. Salt and pepper.

   

5. Chop eggs, salt them, pepper them. We decant the liquid from the corn.
6. We mix mushrooms, eggs and corn. Add some chopped greens if desired.
7. Put the filling on the cabbage leaves and twist the cabbage rolls. It is convenient not to wrap cabbage rolls, but roll them up, then push the sides into the middle.
8. We mix kefir with ketchup. You can add a little salt and pepper.
9. Pour cabbage rolls with mushrooms in a heat-resistant container with this mixture. We simmer cabbage rolls in the oven – at a temperature of 200 degrees, 30 minutes, under the lid

   

10. Sprinkle the finished cabbage rolls with chopped herbs. Peking cabbage rolls can be served in the same dish in which they were cooked.

Enjoy your meal!