We suggest to consider
An excellent recipe for making magnificent, juicy, fragrant cabbage rolls. To that
lentil cabbage rolls, so that they can, no doubt, be cooked during fasting days and
forced diet. Such cabbage rolls are good not only during fasting days. On ordinary days of them
can be sour cream or cream. And you can put in the cut stuffed cabbage
a slice of butter.
- White cabbage 1000 g
- White rice 2/3 cups
- Bulb onions 2 PC.
- A tomato 1 PC.
- Fresh champignons 200 g
- Garlic 3 cloves
- Refined sunflower oil 100 ml
- Boiling water 2 cups
- Salt 2 tsp
- Freshly ground black pepper 1/2 tsp
- Carrot 2 PC.
- Tomato sauce 3 tbsp
- Parsley 1 beam
- For the sauce:
- Water 3 cups
- Salt 1 tsp
- Tomato sauce 5 tbsp
How do we cook lean cabbage rolls with mushrooms and vegetables? We put a pot of water on the fire. While the water is warming, we wash the cabbage and disassemble it into leaves. After boiling water, drop a few cabbage leaves into the pan. After 4 minutes we get a slotted spoon on a colander.
When the leaves have cooled slightly, we cut off the thick bulges on the sheets with a knife. Without them, they would be better folded.
With the filling, everything is also simple. Pour the tomato over boiling water, remove the skin and finely chop. We wash the rice and cook until half cooked for 6-7 minutes. Wash the mushrooms and cut into pieces. Wash parsley or any other greens and chop with a knife.
Onions and garlic are peeled and chopped with a knife. Peel the carrots, wash and three on a grater. First, fry the onions in heated sunflower oil, then add carrots to it. Fry it all together for 2-3 minutes.
We spread onions with carrots, and throw the champignons in a pan. Fry for a few minutes, if necessary, add oil.
In a volumetric bowl, we throw all the components of the filling: fried onions with carrots, mushrooms, tomato, rice, garlic, parsley, freshly ground black pepper, salt and tomato sauce.
All mix well.
On the prepared cabbage leaf on the edge, lay out 2 tablespoons of the filling.
We begin to wrap its edges.
We wrap the last edge, and the first stuffed cabbage is ready. Do the same with the rest of the cabbage leaves.
Heat the refined oil and lightly fry in portions several cabbage rolls from two sides to the crust.
We spread all the fried cabbage rolls in a pan and pour in a sauce of water, salt and tomato sauce. We put on a strong fire. After boiling the liquid, reduce the heat to a minimum and simmer the dish for 30 minutes.
We lay the finished cabbage rolls in plates and invite everyone to the table. I wish you good health, vitality and a pleasant appetite!