Lean cabbage rolls: recipes for delicious vegetarianism. Video

Try cooking cabbage rolls in cabbage leaves with tomato sauce. Use rice and mushrooms as a basis for the filling: porcini, honey mushrooms, talkers, champignons. For a recipe for lean cabbage rolls, you will need the following set of products:

– cabbage leaves (400 g); – dried mushrooms (40-50 g); – rice (120 g); – onion (1 pc.); – sifted wheat flour (1 tablespoon); – tomato paste (2 tablespoons); – mushroom broth to taste; – freshly ground black pepper and table salt to taste; – refined sunflower oil for frying.

Soak dried mushrooms in cold water for 2-3 hours. Boil the groats until half cooked in salted water and discard in a colander. Finely chop the onion, then fry in sunflower oil until golden brown. Mix the prepared filling ingredients well, salt and pepper to taste.

Prepare the cabbage leaves: rinse them thoroughly in cold water and boil them in boiling water, then remove and cool in a colander. Cut off all thickenings. Place the mixture of rice, onions and eggs on top of the cabbage and fold the leaves into an envelope. For the gravy, fry the flour in vegetable oil until it becomes creamy, then dilute it with mushroom broth to the desired consistency.

Boil the sauce, add the tomato paste and simmer the mixture over medium heat for 5 minutes. Fry stuffed cabbage rolls on both sides in a flat cast iron skillet. Place them in a saucepan, pour over tomato sauce and simmer covered over low heat for 30–40 minutes.