Lenten cabbage rolls with mushrooms and rice

Lenten cabbage rolls with mushrooms and rice

Ingredients

White cabbage – 700 g

Interior:

Onions – 150 g

Champignons – 215 g

Tomato paste – 140 g

Sunflower oil – 80 g

Ground black pepper - to taste

• 104 kcal
• 1 hour
• 1 hour

• B: 2.8
• AND: 5.07
• U: 12.46

Photo of the finished dish

Step-by-step recipe with photos

Do you like tasty and satisfying food? Then you will like our recipe. I suggest preparing delicious cabbage rolls with mushrooms and rice. All your family will appreciate this dish.

You can cook them on a gas stove, in the oven or in a slow cooker. I suggest using a pressure cooker. In 15 minutes, everyone will be full and happy.

To make lean cabbage rolls with mushrooms and rice, use the following products.

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.

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

Choose where to save the recipe:

Would you like to keep this recipe for yourself?
Select where:

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 completely sinks. 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 slightly, 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 small amount, approximately 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 lightly 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!

Lenten cabbage rolls with mushrooms

I would like to share with you a tasty and at the same time lean dish.

Ingredients for Lenten cabbage rolls with mushrooms:

• Pearl barley – 200 g
• Mushrooms – 100 g
• White cabbage / Cabbage - 1 fork
• Onions - 2 pcs.
• Carrots - 2 pcs.
• Salt
• Tomato paste

Production time: 60 minutes

Number of servings: 5

Nutritional and energy value:

Recipe for Lenten cabbage rolls with mushrooms:

Steam the cabbage leaves.

Wash and cook the pearl barley until half cooked.

Fry boiled mushrooms and add onions and carrots.

When the pearl barley is ready, mix with mushrooms and add some salt. Let it cool.

While everything is cooling, cut the onion and three carrots to add to the cabbage rolls.
Fry it all with tomato

When our ingredients have cooled, we form ordinary cabbage rolls.
We put it in a cast iron pot; before doing this, I put the remaining cabbage leaves on the bottom.
Turn the heat on full blast and add a little water until evaporation begins.
Then pour in the tomato mixture and screw it on.
All this should take about 30 minutes to prepare.
Then we carefully place it on a plate, decorate with herbs and delight our beloved spouse =)

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends:

How will it look?

Similar Recipes

Meat braids with mushrooms

• 25
• 65
• 11807

Potato tartlets with mushroom entrails

• 64
• 388
• 38613

Potatoes under the lid

• 55
• 190
• 14104

Pasta with chanterelles and chicken in creamy sauce

• 18
• 122
• 6458

Chanterelles with potatoes in a cauldron

• 35
• 87
• 3171

Stuffed mushrooms

• 2
• 14
• 1553

Frittata with mushrooms and cheese

• 39
• 310
• 10833

Hot “Boletus mushrooms”

• 28
• 54
• 2060

Champignons with garlic in Teriyaki sauce

• 269
• 1134
• 19755

Try to cook together

Zucchini salad with cabbage

• 123
• 637
• 5236

Crab meat appetizer “Crab claws”

• 112
• 1014
• 29663

Cake “Firewood on the snow”

• 55
• 251
• 44463

Comments and reviews

• All
• Prescription questions
• Reviews

April 8, 2014 izayra #

April 8, 2014 Oksana Yudina # (recipe creator)

April 8, 2014 gourmet1410 #

April 8, 2014 Oksana Yudina # (recipe creator)

April 7, 2014 veronika1910 #

April 7, 2014 LadyOnline #

April 7, 2014 Lyubava65 #

April 7, 2014 Oksana Yudina # (recipe creator)

You wrote frying boiled mushrooms. Do you need to boil the mushrooms first? What mushrooms did you use?

April 7, 2014 Oksana Yudina # (recipe creator)

April 7, 2014 Natalia Ok #

April 7, 2014 Oksana Yudina # (recipe creator)

April 7, 2014 Irushenka #

April 7, 2014 Tamila #

April 7, 2014 Arina A #

April 7, 2014 Milosc #

April 7, 2014 alina-poll #

Leave a comment or review about the recipe

Register, or log in if you have already registered.

You will be able to log into the website without registering or entering a password by using your own account on the following websites:

Lenten cabbage rolls with mushrooms

Lenten cabbage rolls with mushrooms are a wonderful dish that will help vary your diet during Lent. In addition, savory cabbage rolls can be both a festive dish and a good lunch at work: if you take it with you to the brakes. Any cabbage rolls are quite difficult to prepare - but the end result is worth it. Soft, warm cabbage with an appetizing interior wrapped in it is exactly what you need for a hearty, vitamin-packed lunch.

Ingredients:

• cabbage - 1 piece (medium size forks);
• champignons - 500 gr;
• tomato paste or ketchup - 300 g;
• onion - 1 piece;
• Short grain rice - 200 g;
• salt - to taste;
• ground dark pepper - to taste;
• bay leaf - 1-2 pieces.

Lenten cabbage rolls with mushrooms. Step by step recipe

Cooking cabbage rolls is a rather long and multi-step process, but the end result is a tasty and satisfying dish.

Stuffed cabbage rolls consist of several components: cabbage and interior. First, prepare the filling.

1. For the inside, we need to boil the rice until half cooked, as they say “by the tooth.” To do this, the amount of cereal and water must be in a 1:1 ratio. I prefer round rice, since it is more tender inside than long-grain rice - but this is not important.
2. Separately cut the mushrooms and onions into small cubes.
3. First, fry the mushrooms in vegetable oil, and then fry the onions until golden brown.
4. Mix the fried mushrooms, onions and boiled rice until half cooked in a bowl. Salt, pepper and mix everything thoroughly.

Advice. If your cabbage rolls are falling apart, you can add an egg - but then the dish will end up being lean. You can also add sautéed grated carrots and sweet peppers, cut into small cubes, to the filling of lean cabbage rolls. There are varieties of cabbage rolls in which boiled millet or buckwheat is used instead of rice.

Now let's start making cabbage.

1. For cabbage rolls, cabbage leaves must be steamed. To do this, pour water into a huge saucepan, salt it well and wait until it boils. In the meantime, we cut out the stalk (stem) from the cabbage: this must be done carefully so as not to destroy the leaves themselves.

Some housewives use Peking or Savoy cabbage instead of ordinary white cabbage. At the beginning of summer, you can use beet tops for cabbage rolls when the leaves are still young.

We lower the head of cabbage into boiling water and wait until the upper leaves become slightly softer and begin to simply separate from each other.

1. Remove the top leaves with a fork and let the inner cabbage leaves steam further: we do this with all the cabbage leaves.
2. When the cabbage has cooled slightly, you need to cut off the stalk (thickening) from each leaf.

Advice. You can simply beat it slightly with a hammer: just don’t overdo it so as not to destroy the cabbage itself.

1. Let's start rolling the cabbage rolls. To do this, put about a tablespoon of the insides in the middle of each leaf and roll up the cabbage rolls. At the same time, we begin to twist from the side that is thicker. Next we stuff the side tails inside each cabbage roll. And we do this with each sheet.

There is also another method of wrapping cabbage rolls, then they are shaped like “peppers”. To do this, cut the cabbage leaf in half lengthwise. We put the stuffing for cabbage rolls and fold it so that one corner is sharp, and fold the edge on the other side inward.

1. Line the bottom of the pan or multicooker bowl with the remaining cabbage leaves and transfer all the cabbage rolls there. They must be placed tightly next to each other so that the inside does not come out during production.

Preparing the filling for cabbage rolls.

1. Since we are preparing lean cabbage rolls, the filling will be based on water. To do this, you can even take the water in which cabbage leaves were steamed. Bring the water to a boil, add tomato paste, a little sugar. Add salt to taste and spices. You can use ketchup.
2. If we are preparing ordinary cabbage rolls, then instead of water you can use whey or add a few tablespoons of sour cream to the filling.
3. Pour tomato sauce over our cabbage rolls and cover with remaining cabbage leaves on top. The filling must cover all the cabbage rolls.
4. Let the lean cabbage rolls with mushrooms cook. If you cook cabbage rolls in a saucepan, then put them on low heat and set them for 55 minutes to 1 hour 20 minutes: it all depends on the size of your cabbage rolls. And if you cook cabbage rolls in a slow cooker, then simply set the appropriate mode.
5. Ready cabbage rolls are served hot: you can pour the sauce in which they were boiled. You can lightly chop with herbs and pour over garlic sauce.

There are many varieties of this delicious Ukrainian dish: for example, rice for the inside is cooked in milk, or vegetarian cabbage rolls. You can find other varieties of cabbage rolls on our website “I Love to Cook”. I wish you all bon appetit and the latest exciting recipes.