Cabbage rolls are prepared in almost every home and each housewife has her own unique recipe. But, in addition to the usual stuffed cabbage rolls with minced meat, you can also cook lean ones, stuffed, for example, from buckwheat porridge.
It is necessary
- - cabbage - ½ a large head of cabbage;
- - buckwheat groats - ½ tbsp;
- - mushrooms (champignons) - 300 g;
- - onions - 2 pcs;
- - carrots - 1-2 pcs;
- - salt, spices;
- - sunflower oil;
- - pots - 2 pcs;
- - frying pan;
- - bowls;
- - knife;
- - cutting board;
- - colander.
Instructions
Step 1
We wash the buckwheat several times, fill it with hot water, add salt to taste and cook a crumbly porridge.
Step 2
Wash the mushrooms, if necessary, clean and boil in salted water for 15-20 minutes. Drain the ready-made champignons through a colander, leave the broth from them for pouring.
Cut the slightly cooled mushrooms into small pieces.
Step 3
Peel the onion and cut it into small cubes, fry it in sunflower oil until transparent. Put half the onion in a bowl, and put the mushrooms in the pan and fry them with the onions for 3-4 minutes. Put onion with mushrooms to the cooled buckwheat porridge, salt and pepper to taste, mix thoroughly.
Step 4
We disassemble the head of cabbage into separate leaves, blanch them in salted water for 5-6 minutes, let cool. So that the stuffed cabbage does not turn out tough, carefully cut off the thickenings from the leaves. Put 1-2 tbsp in the center of each sheet. l. buckwheat filling and roll them up with an envelope.
Step 5
Peel the carrots, wash and rub them on a coarse grater, fry them in sunflower oil until tender, mix with the deferred onion.
Step 6
Put the stuffed cabbage rolls in the pan, let them brown a little, and put them in the pan. Put fried carrots and onions on top, fill with mushroom broth and simmer for 35-40 minutes.
Step 7
Put the finished cabbage rolls on a dish along with vegetables, serve hot.
