Vegetable cabbage rolls are ideal for people who are forced to diet or fast, but do not want to give up delicious food. This dish is easy to digest, so it is not burdensome for the stomach. Finally, don't forget that vegetables are very healthy.
To make lean vegetable cabbage rolls, you need the following ingredients:
- 1 small head of cabbage;
- 100 g of long grain rice;
- 1 tomato;
- 1 carrot;
- 1 medium-sized onion;
- 200 g of champignons;
- 2 cloves of garlic;
- 6 tbsp. tomato paste;
- greens of dill and parsley to taste;
- pepper and salt;
- vegetable oil.
First of all, you need to prepare the cabbage leaves in which you will wrap the filling. Wash the head of cabbage and divide it into leaves. Then boil water in a saucepan, add salt to it and lower the cabbage blanks there for 3-4 minutes. Thanks to this procedure, the leaves will become softer, which means they will not break when you wrap them. Please note: the cooking time can be increased to 5-7 minutes if required.
It is recommended to immerse 3-4 leaves in water at a time, no more, otherwise the cabbage will not boil. Remove them from the pan using a slotted spoon, not a fork, as otherwise you risk tearing the leaves.
Place the cabbage on a plate and wait for it to cool. Then cut the thick veins closer to the spine from each sheet. This must be done so that later it would be easier and more convenient for you to form cabbage rolls.
The next step is to prepare the filling. Boil the water and cook the rice for 5-7 minutes, then transfer it to a bowl and leave to cool. While the rice is cooking and cooling, wash the mushrooms and cut them into thin slices. Then wash the tomatoes, peel them off and cut into small cubes. Peel and chop the onion and garlic. Peel and grate the carrots using a coarse grater. Finally, wash and finely chop the herbs.
All ingredients except onions, mushrooms and carrots can be put into one bowl. This will help you avoid the problems of running out of table space and having to wash a lot of dishes.
Preheat a skillet, pour some vegetable oil into it and put the onions there. Fry it for 1-2 minutes, then add the carrots, stir and leave on the fire for another 3-4 minutes, stirring occasionally. Transfer the prepared vegetables to a bowl with rice and other ingredients, and fry the mushrooms in the vegetable oil left in the pan. For cooking mushrooms, 3-4 minutes will be enough. Transfer the mushrooms to the filled bowl, add 2 tbsp. tomato paste and mix all the ingredients thoroughly.
Take 1 cabbage leaf, place the filling on top of it, and then wrap it up to form a cabbage roll. It is important to correlate the size of the leaf and the amount of the vegetable mixture. On a medium cabbage leaf, you can take 1-1, 5 tablespoons. filling - as a rule, this is quite enough. Prepare the rest of the cabbage rolls in the same way. For convenience, they can be placed in a bowl or on a board.
Fry cabbage rolls in vegetable oil for 2-3 minutes on each side. Then transfer them to a saucepan, cover with water, add 4 tablespoons. tomato paste and a little salt, bring to a boil and simmer for half an hour. Finally, place the prepared cabbage rolls in a deep bowl along with the gravy and serve.
