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Lenten cuisine has a wide variety of interesting recipes in its arsenal. One of them is lean cabbage rolls with mushrooms.
Lean cabbage rolls with mushrooms and potatoes
- Cabbage (leaves) – 10 pcs.;
- mushrooms – 0,3 kg;
- potatoes – 0,5 kg;
- onions and carrots – 0,2 kg each;
- cloves of garlic – 2 pcs.;
- salt;
- ground black pepper – 0,5 tsp;
- lean oil;
- bay leaf – 3 pcs .;
- fresh greens.
Lightly boil the cabbage, remove the leaves and remove the veins.
1/2 potato peeled, boiled and mashed. Grate the remaining tubers on a fine grater and combine with boiled.
Grind mushrooms, fry in oil for 10 minutes.
Onion cut into cubes, fry in oil until transparent.
Peel the carrots, grate on a grater with small holes, mix with onions and mushrooms, simmer for 15 minutes.
Combine potatoes and 2/3 of stewed vegetables, salt, put pepper and mix.
Put the stuffing in the cabbage leaves and carefully wrap.
Arrange cabbage rolls in a deep bowl, pour 1 tbsp. water. Then pour in the rest of the stewed vegetables, throw chopped garlic cloves along with parsley leaves.
Put the dishes on the stove and simmer the cabbage rolls with mushrooms for 15-20 minutes. Before treating guests to a lenten dish, decorate it with chopped herbs.
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Lean cabbage rolls with rice and champignon mushrooms
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Lenten cabbage rolls with rice and mushrooms will satisfy the taste of even the most capricious vegetarians.
- cabbage – 1 fork;
- champignons – 0,5 kg;
- onion – 2 heads;
- rice – 1 tbsp.;
- vegetable oil – 150 ml;
- salt;
- ground pepper (black) – 0,5 tsp;
- garlic – 2 lobules;
- paprika – a pinch.
Cut mushrooms into 1 cm thick cubes, put in a saucepan, add 100 ml of oil and simmer for 10-15 minutes. After pour the resulting mushroom liquid into another bowl.
Cut the onion into thin rings and fry in a pan until transparent.
Rinse rice several times, combine with mushrooms, add onion, salt, pepper and paprika.
Pour over vegetables and rice 1 tbsp. water, cover with a lid and simmer over low heat until the rice is cooked.
Boil the cabbage, separate the leaves and remove the veins. Put the filling of rice and mushrooms on the sheet, wrapping it with an envelope.
Put the cabbage rolls in a saucepan, pour the broth drained from the mushrooms earlier, salt a little and simmer for 10-15 minutes.
Lenten cabbage rolls with rice and mushrooms will be a great addition even to a festive meal. In this case, they can be served with low-fat sour cream.
Lean cabbage rolls with mushrooms, tomatoes and carrots
- cabbage – 1 head;
- boiled rice – 150 g;
- champignons – 200 g;
- tomatoes – 3 pcs .;
- onion – 3 pcs .;
- carrots – 2 pcs .;
- cloves of garlic – 2 pcs.;
- lean oil;
- salt and paprika – to taste.
Fill:
- tomato paste – 100 g;
- water – 700 ml;
- ground black pepper – 0,5 tsp;
- salt.
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In the process of cooking cabbage, remove leaves from it every few minutes.
Grind the mushrooms into slices and fry for 15 minutes in vegetable oil.
Wash the tomatoes, remove the skin from them, dousing with boiling water, and cut into cubes.
Cut clean carrots into thin strips, combine with chopped onions and fry until the vegetables are ready. Then add mushrooms and fry for another 10 minutes.
Combine the tomatoes with chopped garlic cloves, mix and pour over the fried vegetables. Simmer all together for 15 minutes, let cool slightly and add to rice. Mix well, add salt and paprika to taste.
Put the filling of mushrooms and vegetables on the leaves, wrap and fry on both sides.
To fill: combine pasta, water, salt and pepper, mix everything, let boil for 5 minutes.
Put the stuffed cabbage in a saucepan, pour over the tomato sauce and simmer under a closed lid for 20 minutes.
Using the above recipes for cooking lean cabbage rolls with mushrooms, you will have an amazing dish.