During the fast, it is not always possible to design the menu in such a way that it meets all the requirements. Cabbage rolls with rice and mushrooms are a very tasty and satisfying dish that will be appreciated not only by fasting people, but also by the rest of the family.
It is necessary
- - cabbage - 1 large head of cabbage;
- - rice - 1 glass;
- - onion - 1 piece;
- - mushrooms - 0.5 kg;
- - tomato paste - 300 g;
- - sunflower oil;
- - salt, pepper, spices, bay leaf - to taste.
Instructions
Step 1
Cut off the cabbage stalk and place the cabbage in a large saucepan with boiling salted water, cook until half cooked. Then we remove the cabbage from the water, cool and disassemble into separate sheets. If the veins in the sheets are very hard, cut them off with a sharp knife or slightly beat them off with a meat hammer. Do not pour out the broth.
Step 2
We wash the rice several times with cold water, then fill it with boiling water, salt and boil until half cooked. Throw the finished cereal in a colander, rinse and let cool.
Step 3
We wash the mushrooms and cut into thin slices. Heat the sunflower oil in a frying pan, spread the mushrooms, salt and simmer until the mushroom juice has evaporated almost completely. Put the finished mushrooms on a plate and let cool.
Step 4
Clean the onion, cut into medium-sized cubes and fry in vegetable oil until transparent. Combine onion with champignons.
Step 5
Put the cooled rice in a pan with onions and mushrooms, stir and simmer over low heat for 5-10 minutes. We check the filling for salt and spices, if necessary, add spices. Lay out the filling on each cabbage leaf and roll them up with an envelope or tube, wrapping the edges of the sheets inward.
Step 6
Put the finished cabbage rolls in a pan with heated oil and fry them on all sides until golden brown.
Step 7
While the cabbage rolls are fried, we are preparing the filling. Add tomato paste to the broth in which the cabbage was cooked, add salt, spices and lavrushka, bring to a boil. Put stuffed cabbage rolls in a low saucepan or deep frying pan tightly to each other, fill with broth and simmer until tender, about 30-40 minutes. Sprinkle the finished dish with fresh, finely chopped herbs.
