Cabbage rolls are a favorite dish of adults and children. Their usual filling is minced meat. And on the eve of the fast, you can try the mushroom filling. Such cabbage rolls turn out to be juicy, with a rather rich taste, since in the process of its preparation, mushroom broth and appropriate seasonings are taken as a basis.
It is necessary
- - 450 g of mushrooms (white or champignons)
- - 1 onion (large head)
- - 2 carrots
- - 1 tbsp. long rice
- - 1 head of cabbage
- - 3 tablespoons of crackers or flour
- - salt
- - mushroom spices
- - spices
Instructions
Step 1
Boil fresh mushrooms whole for 9-10 minutes, adding black and allspice peas, mushroom spices and bay leaf. Do not pour out the resulting broth. Cut the boiled mushrooms into medium cubes.
Step 2
Chop the onion head, fry in butter for two minutes, add mushrooms and simmer for 15 minutes.
Step 3
Boil two large carrots and grate them on a fine grater. Add to fried mushrooms.
Step 4
Pour 0.5 cups of mushroom broth over one glass of long rice, wait until it boils, remove from the stove and let it brew for 20 minutes. The rice will absorb the broth and soften.
Step 5
Combine rice with mushrooms, add salt and seasonings. Mix.
Step 6
Place a whole head of cabbage in the microwave and steam on full power for two minutes and divide into leaves.
Step 7
Put the minced meat in small portions in cabbage leaves, wrap and fix with threads or toothpicks.
Step 8
Fry on both sides, sprinkle with flour or breadcrumbs.
Step 9
Fold the cabbage rolls into a deep saucepan, pour over the mushroom broth (if the broth is not enough, then add boiling water with spices) and place in a preheated oven for 30 minutes.
