Recipes for lean cabbage rolls with mushrooms with photos step by step

Lenten cabbage rolls with mushrooms and rice

Ingredients:

Step-by-step recipe with photos:

Dip cabbage forks into boiling water. Using a fork, stick it well into the fork, and use a knife to evenly trim the leaves at the base of the cabbage. Boil for 5-7 minutes.

Cool and trim off rough areas.

Boil the rice until half cooked.

Chop the mushrooms. Fry in sunflower oil until cooked.

Peel the onions and carrots. Grind and fry in oil until soft. Add tomato paste, stir. Fry for about 5 more minutes.

Mix rice, mushrooms, half the fried vegetables. Season with salt and ground pepper.

Place a spoonful of the insides in the center of the leaf and wrap it into a roll.

Place the remaining leaves in the bottom of the bowl.

Place the cabbage rolls tightly.

Add the remaining roast. Season with salt and pepper. Pour cabbage broth or water to cover the cabbage rolls. Close the lid tightly. Turn on the “Stew/Vegetables” program for 15 minutes.

Lenten cabbage rolls with mushrooms and rice are ready.

Stuffed cabbage rolls with rice and mushrooms

Ingredients for “Stuffed cabbage rolls with rice and mushrooms”:

White cabbage / Cabbage - 1 fork;
Rice - 200 g;
Mushrooms - 150 g;
Onions - 2 pcs;
Carrots - 2 pcs;
Sour cream - 200 g;
Vegetable oil - 2 tbsp. l.;
Salt;
Dark pepper.

Recipe for “Stuffed cabbage rolls with rice and mushrooms”:

Remove top leaves from cabbage forks and wash.
Using a long sharp knife, cut out the stalk, put it in a pan with bubbling salted water and cook for 5-10 minutes. (depending on fork size). It is important that the cabbage leaves become soft, but not overcooked. Place the cabbage in a colander and let all the water drain.
Disassemble the forks into individual leaves, select whole and large ones. Lightly beat off the base of each leaf. Boil water in a saucepan, add 1 tsp.
vegetable oil, little salt and rice. Bring to a boil, reduce heat and simmer uncovered for 8 -10 minutes. Drain off excess water. Transfer the rice to a bowl. Soak the mushrooms in boiled water in advance.
Drain the water and cut the mushrooms into large pieces. Wash the onions and carrots, peel and finely chop. Heat 2 tbsp in a frying pan. l. vegetable oil, fry the onion in it for 3 minutes. Add mushrooms and fry for another 2 minutes. Then add carrots, cook covered for 3 minutes. Remove from heat, cool and mix with rice. Salt and pepper. Place 2 tbsp on cabbage leaves.
l. entrails. Fold the leaves into an envelope. Heat 2 tbsp in a frying pan.
l. vegetable oil, fry cabbage rolls for 3 minutes. on each side, pour sour cream and simmer over low heat for 10 minutes. Tip: The remaining cabbage leaves can be finely chopped and added to the stuffing for cabbage rolls. In addition, you can add finely chopped parsley, cilantro or basil to the minced meat.

Vegetarian cabbage rolls with rice and mushrooms

Ingredients:

snow-white dried mushrooms – 25 gr.
white cabbage – 4 leaves.
steamed rice – 65 gr.
sweet pepper – 30 gr.
carrots – 60 gr.
butter – 60 gr.
sea salt – 1/2 tsp.
dark peppercorns – 1/6 tsp.
bay leaf – 1 pc.
dried herbs – 1/2 tsp. (taste).
wheat flour – 2 tbsp. (for gravy).
freshest tomato – 100 gr. (for gravy).
sour cream – 4 tbsp. (for gravy).
honey – 1 tsp. (for gravy).
sea salt – 1/2 tsp. (for gravy).

Stuffed cabbage rolls with lean mushrooms

On fasting days, the basis of the diet is dishes made from vegetables and grains. So that you don’t think that this food is very sour, I suggest preparing vegetarian cabbage rolls with mushrooms.

And even though they don’t contain a gram of meat or sour cream, they are in no way inferior in taste to traditional cabbage rolls - tasty and quite nutritious.

Total cooking time – 1 hour 40 minutes
Active cooking time – 0 hours 50 minutes
Cost – average cost
Calorie content per 100 g – 76 kcal
Number of servings – 5 servings

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how to cook cabbage rolls with lean mushrooms

Ingredients:

White cabbage – 1 kg forks
Mushrooms – 250 g champignons
Onions – 1 pc.
Seasoning – mushroom to taste
Vegetable oil – 30 ml for the inside
Parsley – 0.5 tsp. dried
Yellowish sweet pepper – 1 pc.
Stem celery – 0.5 tsp.
Rice – 0.5 tbsp. (200 ml)
Vegetable oil – 30 ml for dressing
Garlic – 1 tooth.
Onions – 1 pc.
Tomato paste – 1 tbsp.
Carrots – 1 pc.
Bay leaf – 1 pc.
Parsley – fresh to taste for serving
Salt - to taste
Dark pepper - ground to taste

Manufacturing:

First, let's prepare the filling.
To do this, you need to cook the rice and cook the mushrooms.

Chop the mushrooms and onions into smaller pieces. First, fry the chopped onion in heated vegetable oil until softened, and then add the chopped mushrooms. Fry until excess moisture evaporates from the mushrooms.

Add spices: salt and ground dark pepper - these are the main ones, of course, and, if desired, any favorite ones. I add mushroom powder and dried parsley and celery for scent and flavor.

When ready, set aside for a while to let the mushrooms cool slightly.

Rice must be poured in a ratio of one to two with boiling water and cooked until half cooked, 15 minutes will be enough. After that, we put it in a colander (strainer), rinse it under cool running water and let the excess water drain.

And later you can put the rice and fried mushrooms in one bowl and mix.

Now you need to prepare the cabbage leaves.
To make it easier to separate them from the fork, you will have to try a little.

First you need to cut out the stalk, cutting it at an angle along the edge.
Later, we lower the cabbage fork into boiling, slightly salted water so that it sinks one hundred percent. As soon as the top leaves soften and simply manage to separate from the fork, remove them and take them out.

Don’t pour out the cabbage broth just yet – we’ll need it later.

As soon as the cabbage leaves have cooled down a little, I advise you to cut them off from their thickening at the base.

Next, you can form cabbage rolls. We put the filling on the inside of the cabbage leaf and wrap everything in an “envelope”.

To improve the taste of the finished dish, let's prepare a fragrant dressing from fried vegetables.
Chop the onion and clove of garlic, grate the peeled carrots on a large grater, cut the sweet pepper into narrow strips.

Next, simply fry the onion and garlic in heated vegetable oil, and then add the grated carrots. Pour in a little, about 100 ml, of cabbage broth (remember, we left it?) and simmer everything until the carrots soften for about 5 minutes. At the end, add the chopped bell pepper, mix and keep on the fire for another 3 minutes.

First place a few cabbage leaves and a few fried vegetables in a thick-bottomed pan. Later we lay out the cabbage rolls, and also add vegetables to any layer.

And then pour in cabbage broth mixed with tomato paste.
Taste for salt and add as needed. Yes, I almost forgot - I advise you to add a small bay leaf. Let it simmer for twenty to thirty minutes over low heat.

Serve hot, sprinkled with chopped parsley.
Delicious and varied post!

Stuffed cabbage rolls with mushrooms

Recipes: 8

Savoy cabbage
minced pork (or any other kind)
2 medium
onions 3-4 medium carrots
marinated or fresh mushrooms (champignons)
cream 15% fat

elenozka

November 19, 2011, 11:07 pm

white cabbage – 1 fork 1.5-2 kg
onions – 2 pcs.
carrots – 2 pcs.
tomato – 2 pcs.
reddish sweet pepper – 1/2
rice – 1 tbsp.

Okos

06 April 2011, 00:59

for cabbage rolls:
cabbage – 1 fork (not all of it is needed!)
minced meat (pork and beef) – 260 gr.
rice – 130 gr.
mushrooms – 160 gr.
(I have my own, boiled and frozen, but you can also use champignons!) Onions - 2 heads

pukamoon

24 February 2011, 09:35

large cabbage leaves - 10 pcs.
cauliflower beans – 3/4 tbsp.
rice - 1/2 tbsp.
mushrooms (oyster mushrooms) – 200 gr.
sweet reddish pepper – 1 pc.
(200 gr.) pickled tomatoes (cream) – 4 pcs.

nata196277

March 19, 2009, 10:14 pm

chicken legs 1 kg,
boiled rice cup (150 ml),
large onion,
mushrooms (ice cream champignons) 200 gr.
vegetable oil 1-2 tbsp.
salt

sweeta1

November 19, 2008, 10:53 pm

1 fork savoy cabbage
turkey fillet
soy sauce
onions 3 pcs.
grated cheese of any kind 200 gr.
for frying

jelena_73

21 August 2008, 13:58

white cabbage - 8-10 sheets
carrots - 1 pc
onion - 1 pc
rice - 8 tbsp
champignons - 300-400 g
tomato paste - 2 tbsp

Mom's cabbage rolls with mushrooms - secrets of making

Stuffed cabbage rolls have been one of my favorite dishes since I was a teenager! Of course, it’s just that the cabbage rolls that my mother constantly cooked and cooks never left anyone indifferent. And the point here, apparently, is not even the presence of meat in their composition, since even just with mushrooms and vegetables her cabbage rolls are always above all praise!

It is with pleasure that I share the secrets of making this lean, savory second dish!

To make my mother's cabbage rolls with vegetables and mushrooms, we will need:

The complexity of the proposed recipe for making cabbage rolls: quite low

How much time will we spend on this production: in general, 40-45 minutes

Description of the process of making mother's cabbage rolls with mushrooms:

First, we will measure the required amount of rice, rinse it and fill it with cool water in a 2:1 ratio.

Add a pinch of salt and cook the rice over low heat until done.

In the meantime, let's take care of the inside for future cabbage rolls - as for me, there are some aspects here.

Here, for example, are mushrooms - my mother allows me not to cut them into pieces, as most housewives do, but to grate them. We cut onions and carrots using the usual method.

When it comes to preparing cabbage leaves, everything matters – even the choice of fork.

It should be loose and quite soft. Cut the leaves off the fork, wash them and put them in a pan with bubbling water. Using a spoon, immerse the leaves one hundred percent in water, cover the pan with a lid and turn off the heat. After 5-7 minutes, drain the water, cool the softened leaves and cut off all thickenings from them.

Let's start making the insides for the cabbage rolls - put the cooled rice in a bowl.

And add fried champignons with vegetables.

Add salt and spices, and then mix everything thoroughly.

Don't forget to taste it. We wrap the rice and mushroom mince in cooked cabbage leaves and form small, careful doves.

Place them on the bottom of a thick-walled metal pan.

Afterwards, fill the cabbage rolls with tomato sauce - combine homemade tomato juice with salt, sugar, Provençal herbs and dilute everything with a small amount of water.

In this form, put the pan on the fire and simmer the cabbage rolls after boiling for another 15-20 minutes, reducing the heat to low.

The finished dish amazes with its wonderful taste - the cabbage rolls turned out great!

Help yourself! Cook with pleasure!

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Recipes for lean cabbage rolls with mushrooms with photos step by step