Cabbage Rolls with Vegetables and Rice
1 hour 30 min. Recipe Yield:
8-12 servings Difficulty:
Medium recipe
Cabbage rolls with vegetables and rice – a simple and satisfying recipe for cabbage rolls from vegetables and rice. This recipe is often cooked during Lent and is also one of the twelve dishes for Christmas. Mushrooms can be replaced with any other mushrooms, you can also use dried mushrooms.
Recipe Ingredients
Cooking Recipe
The recipe for stuffed cabbage with vegetables and rice is very simple. Cut the stalk from the cabbage. Boil water in a saucepan, salt, put cabbage in it and boil for several minutes. This will help to easily remove the leaves from the head. Cut off thick stems.
Peel the onion and cut into half rings, grate the carrots on a coarse grater. Stew vegetables in a pan with vegetable oil.
Boil rice in salted water until half cooked. Rice should be fluffy.
Fry the mushrooms in a separate pan. Separate the stems of the mushrooms first. Finely chop and fry. Cut the caps into strips, add to the legs and simmer until tender.
Mix rice with vegetables and mushrooms, salt, pepper and mix.
Put a small amount of vegetable filling on a cabbage leaf and roll up an envelope.
Put the prepared stuffed cabbage into a baking dish. Mix the tomato paste with water, salt, pepper and pour the cabbage rolls with the sauce. Add bay leaf and place in preheated oven at 180°С (355°F) for 1 hour.