There are many options for stuffed cabbage. But the proposed recipe for stuffed cabbage is special. Cabbage rolls are prepared from savoy cabbage, and the filling is not from traditional minced meat, but from a whole piece of meat with mushroom filling.

Summary

Ingredients

• Savoy cabbage – 1 head of cabbage (about 1 kg)
• Chicken fillet – 400 g
• Champignon mushrooms – 200 g
• Carrots – about 100 g
• Bulb onions – 1 pc. (about 70 g)
• Bulgarian pepper – 0.5 pcs.
• Sour cream – 300 ml
• Sunflower oil – 200 ml
• Salt to taste
• Ground black pepper – to taste

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Instructions

1. Savoy cabbage, in my opinion, is more tender than ordinary cabbage, but its leaves, nevertheless, are quite strong and elastic. It is much easier to disassemble a head of Savoy cabbage into leaves than ordinary cabbage. To do this, I cut out the stump, and slightly boil the cabbage in water. The softened leaves peel off easily.
2. While the cabbage is boiling, I prepare the filling. I cut the champignons, bell peppers and half the carrots into cubes.

   

3. Finely chop the onion.
4. In a frying pan I combine half of the onion, carrots, mushrooms, bell peppers and fry using part of the sunflower oil.
5. I put the fried mushroom filling in a colander to glass the oil.
6. During this time, the cabbage will soften, and you can easily disassemble the head of cabbage into leaves.
7. Cut the slightly frozen fillet across the fibers into thin pieces.
8. We beat off the way we would beat for chops, but try not to break the integrity of the piece.

   

9. Cut off the thickenings from the cabbage leaf, which are usually on the outside. Put a layer of chicken meat on a sheet. Season with salt and pepper.
10. Put the mushroom filling on the meat.
11. And then we do everything as for ordinary stuffed cabbage – we wrap the filling in a cabbage leaf.
12. At first glance, we have turned out to be the most common cabbage roll. Let’s form all cabbage rolls in this way and put them in a saucepan.
13. Let’s make sour cream sauce. Grate the remaining carrots and fry with onions in sunflower oil.

    

14. Add sour cream and fry for 5 minutes. The sauce is ready.
15. Fill the cabbage rolls with sour cream sauce, add water to cover the cabbage rolls, and simmer the cabbage rolls in the sour cream sauce for about an hour. Season with salt and pepper to taste.
16. Ready-made cabbage rolls with chicken and mushrooms served with sour cream sauce and herbs.