A delicious recipe for lean stuffed cabbage with mushrooms

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A delicious recipe for lean stuffed cabbage with mushrooms

Lean stuffed cabbage with mushrooms is a very healthy and tasty dish - it is great for vegetarians and for those who observe church fasts. We are all used to the classic preparation of cabbage rolls, to make meat filling, but there is a great alternative - put mushrooms instead of meat. We all know about the benefits of mushrooms - they are rich in vitamins and proteins. Stuffed cabbage with mushrooms is not only light, lean, but also very satisfying. The taste is simply gorgeous, delicate: and if you add your favorite spices, you will get a wonderful aroma.

Ingredients:

  • one head of cabbage;
  • fresh champignon mushrooms - 500 grams;
  • one large onion;
  • ground black pepper;
  • tomato paste - 300 grams or ketchup - 400 grams;
  • Bay leaf;
  • salt;
  • coriander.
  • a glass of rice (200 grams);

Lean stuffed cabbage with mushrooms. Step by step recipe

  1. First you need to boil the rice until half cooked. To do this correctly, the water must be in a ratio of 1: 1. Salt the rice before cooking. After the rice is cooked, let it cool in a separate bowl.
  2. We proceed to the preparation of cabbage. If you do not have a large head of cabbage, then take two or three small ones. To make it easier to separate the leaves from the cabbage, you need to slightly cut the stump. We put the whole cabbage in a pan, pour water so that the forks are covered with water, cover with a lid and bring to a boil.
  3. As soon as the water with the cabbage boils, add somewhere a teaspoon of salt, continuing to cook over low heat, periodically using a fork to check readiness. If the first sheet is ready, remove it from the head, leaving it in water and remove until hard sheets, until all are welded. Be careful not to digest the cabbage: otherwise, the leaves will burst when we fold.
  4. We turn to the preparation of mushrooms. Mushrooms of any kind must be used raw (I cook mushrooms). Wash, peel the champignons and cut them finely, in any shape (if you cut it large, it will be uncomfortable to stuff the cabbage rolls).
  5. Pour the sunflower oil into the pan and pour the chopped mushrooms, salt them a little. Mix everything, cover, simmer: we need the excess water to evaporate and the mushrooms to fry. As soon as they started to fry, turn off the gas and transfer the mushrooms to a separate bowl.
  6. We take one fresh onion (if you have a small onion, take two or three heads), peel and chop finely in any shape (I cut into small cubes).
  7. Pour the sunflower oil into the pan, add the chopped onion and pepper (you can take ground black pepper, a mixture of peppers, any hot peppers: it all depends on how hot the dishes you like).
  8. In the pan, add the mushrooms to the onion fried until golden brown, mix everything thoroughly, add boiled rice to the same pan and mix well again until smooth, fry a little in the pan. This will be the filling for stuffed cabbage.
  9. Prepare a pot in which cabbage rolls will be stewed: put the remaining leaves of boiled cabbage on the bottom of the pan (I usually put the torn leaves).
  10. While the filling for cabbage rolls cools, make a sauce. We take a pot of water in which the cabbage was cooked, add salt, taste it. Add the lavrushka, a little red pepper, three to four peas of allspice and coriander: mix everything and put the tomato paste or ketchup, again we mix everything. Try it: to avoid sourness, if necessary, add a little sugar.
  11. We begin to form cabbage rolls. We take a boiled cabbage leaf, cut a solid vein, put a tablespoon of the cooled filling and tightly twist, we hide the tips in the middle. Spin cabbage rolls spread in a pan. When the pan is filled with cabbage rolls, then put the remaining cabbage leaves on top (do not put cabbage rolls to the very top, leave at least a half centimeter of empty space).
  12. Stuffed cabbage on top pour the cooked sauce. The sauce should cover the cabbage rolls. We put the pan with cabbage rolls on the fire: for about two and a half hours (you can cook in the oven or slow cooker: it’s the same in time).

You can decorate the finished lean cabbage rolls with mushrooms with herbs or add sour cream. You can enjoy this dish not only on holidays, but also on weekdays. On the site "I like to cook" there are many interesting recipes for stuffed cabbage.

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