Thank you so much
the chef who invented the recipe for lazy cabbage rolls with champignons! Feature
this wonderful dish is that the hostess, already worried about the hardships
family life, it is no longer necessary to engage in bringing cabbage leaves into
mild condition and by wrapping the fillings in them. Everything is chopped, small or large,
rushes into the bowl of a slow cooker or a cauldron, and here you are ready to stuffed cabbage!
- White rice 1 glass
- White cabbage 400 g
- Bulb onions 2 PC.
- Fresh champignons 400 g
- Refined sunflower oil fifty ml
- Boiling water 2 cups
- Salt 1 tsp
- Granulated sugar 1 tsp
- Freshly ground black pepper 1/2 tsp
- Bay leaf 2 PC.
- Carrot 1 PC.
- Tomato sauce 2 tbsp
How do we cook lazy stuffed cabbage with mushrooms lazy? We start with champignons. We wash them, dry them and cut them into pieces. We set the slow cooker in the “Frying” mode and throw them into the bowl. Stir until excess juice evaporates. Add refined sunflower oil and lightly fry them.
Grind onions and carrots after cleaning. Onions – with a knife, three carrots on a grater. Throw to the mushrooms and pass all together, stirring occasionally, until the vegetables soften.
Sprinkle with salt and freshly ground black pepper, add tomato sauce. After stirring, spread the white rice washed in several waters.
At the same time, we quickly cut white cabbage and throw it into the multicooker bowl too.
Sprinkle with sugar, salt and pour boiling water.
Close the lid of the multicooker and set the “Extinguishing” mode for 45 minutes. When the multicooker sounds at the end of cooking, mix all the ingredients of the lazy cabbage rolls and place them in portioned dishes.
When serving, stuffed cabbage in a dish can be decorated with a twig of any favorite plant – dill, parsley or mint, for example. We invite everyone to the table. And enjoy your meal!