A very unusual combination of pearl barley and mushrooms as a filling for cabbage rolls will give new pleasant taste sensations. Such cabbage rolls will pleasantly surprise any, even the most demanding guests.
It is necessary
- - 100 g of butter;
- - 500 g of fresh tomatoes;
- - 10 pieces. chili peppers;
- - 12 pcs. cabbage leaves;
- - 400 g of pearl barley;
- - 550 g of fresh mushrooms;
- - 1 PC. onions;
- - 1 PC. carrot;
- - 350 ml of cream;
- - 150 g of hard cheese;
- - salt and pepper to taste.
Instructions
Step 1
For half an hour before cooking, soak the mushrooms in warm water. Then drain the water, rinse and peel the mushrooms. You can use an old toothbrush or the hard side of a dish sponge to better clean the mushrooms. Dry the peeled mushrooms a little and cut into small pieces.
Step 2
Pour the pearl barley into a small saucepan, rinse thoroughly, if necessary sort. Pour boiling water over and let it brew for half an hour, covered with a lid. After half an hour, drain the water, pour boiling water over again, add a little salt and cook until tender.
Step 3
Peel the onion and chop finely. Wash the carrots, peel and grate on a fine grater. Pour some oil into a well-heated frying pan, fry the onion until golden brown, then add the carrots, stir and fry. Add the mushrooms and stir-fry until golden brown.
Step 4
When the pearl barley becomes soft, drain the water and add the pearl barley porridge to the pan to the fried mushrooms. Season with salt and pepper, fry for a few minutes.
Step 5
Wash the cabbage leaves. Place in a saucepan with boiling water and add a little salt. Cook for a few minutes. Then take out, put the filling in the middle, some grated cheese and wrap. Place on a baking sheet and bake for half an hour. Decorate the finished cabbage rolls with herbs and pepper.
