Vegetarian cabbage rolls

Cooking

Step 1

Peel the head of cabbage from the top leaves, rinse. With a long sharp knife, cut the stalk, remove. Put the leaves in a pot of boiling salted water and cook for 5-10 minutes. (depending on the size of the head). It is important that the cabbage leaves become soft, but not boiled.

Step 2

Throw the cabbage in a colander, let drain all the water. Disassemble the head of cabbage into separate leaves, select whole and large ones. Lightly beat off the base of each leaf.

Step 3

Boil water in a saucepan, add 1 tsp. vegetable oil, some salt and rice. Bring to a boil, reduce heat and simmer uncovered for 8-10 minutes. Drain excess water. Transfer rice to a bowl.

Step 4

Soak mushrooms in boiled water. Drain the water, cut the mushrooms into large pieces. Wash onions and carrots, peel and finely chop. Heat up in a skillet 2 tbsp. l. vegetable oil, fry the onion in it for 3 minutes. Add mushrooms and fry for 2 more minutes. Then add carrots, cook covered for 3 minutes. Remove from heat, cool and mix with rice. Salt, pepper.

Step 5

Put on cabbage leaves 2 tbsp. l. fillings. Roll up the leaves. Heat up in a skillet 2 tbsp. l. vegetable oil, fry cabbage rolls for 3 minutes. on each side, pour sour cream and simmer over low heat for 10 minutes. TIP: * In order for the cabbage leaves in cabbage rolls to be soft, they must be boiled in boiling water. They can also be wrapped in foil and left in an oven preheated to 200 ° C. In this case, the juice will remain in the cabbage, and this will improve the taste of the dish. * The remaining cabbage leaves can be finely chopped and added to the stuffing for cabbage rolls. In addition, finely chopped parsley, cilantro or basil can be added to the minced meat.