You should definitely include vegetable dishes in your diet, especially in early spring. After all, they are rich in vitamins and help maintain normal weight. Cabbage is delicious in all types: in salads, in soups, stewed, sauerkraut. We offer you a recipe for a low-calorie dish of cabbage with mushrooms. We hope you enjoy it. Cabbage rolls with mushrooms are also suitable for the Lenten menu.
You will need:
- 1 medium head of cabbage,
- 300 g of any mushrooms (for example, a mixture of white and mushrooms),
- 100 g of rice,
- 2 onions,
- 2 carrots,
- 500 g tomatoes,
- dill greens,
- 2 tablespoons vegetable oil,
- salt and pepper;
- nutmeg.
Preparation:
1. With cabbage remove the upper leaves. Put the head in a pot of boiling water and cook for 5 minutes. Flip into a colander and cool. Disassemble the leaves, cut out the solid part. Wash the rice thoroughly and cook until it is half cooked.
2. Carrots and onions clean, finely chop. Chop the dill. Wash the mushrooms and chop them. Fry half the onions, carrots and mushrooms in vegetable oil.
3. Put the vegetables in a bowl, add the cooked rice, dill, salt, pepper, nutmeg, and mix.
4. Put 2-3 tablespoons of filling on each cabbage leaf and fold it into an envelope. Put the cabbage rolls in a baking dish.
5. Prepare the sauce. Scald the tomatoes, peel them, and slice them. Fry the tomatoes with the remaining oil and onion, add salt, mix, and bring to a boil. But don’t boil it. Pour the sauce over the cabbage rolls in the form, cover with foil, and bake for 40 minutes in the oven, heated to + 180°C.
When serving, sprinkle with herbs.
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