This dish perfectly combines various vegetables with veal meat. And the unusual combination of cabbage rolls familiar to everyone with béchamel sauce and cheese crust makes this dish very tasty and beautiful. Such a dish will decorate not only a family dinner, but also a festive table.
It is necessary
- - 6 pieces of cabbage leaves;
- - 3 pieces of young potatoes;
- - 2 medium carrots;
- - half a young zucchini;
- - large tomato;
- - 150 g of mushrooms;
- - 350 g of veal;
- - 350 ml of béchamel sauce;
- - 150 g of hard cheese;
- - sea salt with a mixture of spices to your taste;
- - 30 g butter;
- - 2 tbsp. l. vegetable oil.
Instructions
Step 1
Boil cabbage leaves in lightly salted water for about 10 minutes. Throw in a colander to drain the water. Cool slightly and cut off the thick membranes. Rinse the veal, cover with paper towel and cut into small cubes. Fry lightly in vegetable oil to lighten the meat.
Step 2
Cut the potatoes, carrots, zucchini and tomato into equal small cubes. Put butter and a spoonful of vegetable into the pan. Saute vegetables over high heat for about 4 minutes. Cut the mushrooms to the same size as the vegetables and add them to the pan. Cook for a few more minutes.
Step 3
Place vegetables in a container. Add spiced sea salt and sautéed veal. Add a couple of tablespoons of béchamel sauce and stir. Place a couple of tablespoons of the filling on each cabbage leaf and wrap the oblong cabbage rolls.
Step 4
Pour about 100 g of béchamel sauce into a mold and put stuffed cabbage in one layer. Top them with the remaining sauce and sprinkle with grated hard cheese. Bake cabbage rolls in the oven for about half an hour at 205 degrees.
Step 5
Serve hot stuffed cabbage rolls with béchamel sauce and cheese crust, garnished with plenty of finely chopped greens of your choice. This dish does not require an additional side dish, as it is a complete main dish in itself.
