Cabbage rolls with mushrooms are not a dish that should be served exclusively during Lent.
For many, this recipe has long been an alternative to meat filling. And cooking them is no more difficult than the classic version.
To prepare you will need:
- 1 head of cabbage,
- 1 onion,
- 1 carrot,
- 150 g rice,
- 200 g of champignons,
- 2 tbsp tomato paste,
- salt, black pepper, bay leaf – to taste,
- vegetable oil.
How to cook
There is no need to tell how to disassemble cabbage. There are many ways to cut a head of cabbage into leaves, from regular boiling in water to freezing and microwave processing.
Let's get to the filling. Peel, chop and grate the onion and carrot on a coarse grater, respectively.
Then fry the onion, then add the carrots and cook until done.
Mushrooms need to be washed, cleaned, cut into cubes, fried separately in a frying pan, salted. Rinse rice and cook until done.
Now mix the vegetables, mushrooms and rice, add spices to taste, stir and put in the filling.
Fry the finished cabbage rolls in a frying pan with vegetable oil for 5 minutes on each side.
Add tomato paste, 350-400 ml of water, bay leaf, salt, cover with a lid and simmer for 20-25 minutes over medium heat.
The cabbage rolls turn out very juicy and aromatic.
Bon appetit!
