Vegetables

Stuffed cabbage with mushrooms


Ingredients for Making Stuffed Cabbage with Mushrooms

  1. Cabbage leaves 1.5 kilograms (1 large swing)
  2. Rice (medium grain) 2 cups
  3. Champignon mushrooms (fresh) 600 grams
  4. Chicken egg 1 piece
  5. Onions 3 pieces (medium)
  6. Carrots 2 pieces (large)
  7. Tomato paste 200 grams
  8. Sugar (sand) 1 tablespoon
  9. Vegetable oil 3 tablespoons
  10. Salt to taste
  11. Ground black pepper to taste
  12. Ground laurel leaf 2-3 pinch
  13. Laurel leaf 2-3 pieces
  14. Distilled pure water 1.5 liters
  • Main Ingredients Cabbage, Onion, Mushrooms
  • Serving 1 serving
  • World Cuisine

Inventory:

Glass (capacity 250 milliliters), Tablespoon, Colander with a fine mesh, Deep pan - 2 pieces, Stove, Frying pan, Deep bowl - 4 pieces, Skimmer, Knife, Cutting board, Paper kitchen towels, Grater, Deep plate - 3 pieces, Kitchen spatula, Kitchen hammer, Cauldron with a lid, Plate

Cooking cabbage rolls with mushrooms:

Step 1: prepare the pic.


We take 2 glasses of rice, sort and remove the spoiled or damaged grains, as well as any small rubbish. Then we throw it into a colander with a fine mesh, rinse under cold running water from dust and any other impurities and throw it into a deep pan. We fill the container with rice with ordinary running water on 2 cups of grains about 2 liter. Turn the stove on to the middle level and put a pan of rice grains on it. After the liquid boils, periodically stirring the rice with a tablespoon, cook it for 10 minutes until half ready.

Then remove the pan from the stove, holding the container with a kitchen towel, and drain its contents into the same colander. We rinse the half-finished rice under cold running water, leave it in the same container on 2 - 3 minutes in order to drain the remaining water and then throw it into a deep bowl.

Step 2: prepare the cabbage leaves.


While the rice is cooking, turn on the adjacent burner on the stove to a medium level, put a deep pan on it, half full with ordinary running water, and bring the liquid to a boil. During this time, we wash 1.5 kilograms of leaves under a stream of cold running water, then shake them over the sink from excess liquid and place in a deep bowl.
When the water in the pan begins to boil, reduce the temperature of the stove to a level between small and medium. Gently lower the first batch of cabbage leaves into boiling water and let stand 1 - 2 minutes to softness and elasticity. Then, using a slotted spoon, remove the leaves from the hot water and transfer them to a clean and deep bowl. In the same way we prepare all the other leaves and then let them cool completely.

Step 3: prepare onions, carrots and mushrooms.


Rice and cabbage leaves are cooling, and it is time to tackle other important products. Using a knife for cutting vegetables, peel the onions and carrots from the skin, and cut the rhizome from each champignon. Then we dry the vegetables with paper kitchen towels and chop. Onions with mushrooms are alternately put on a cutting board and cut, the first into cubes with a diameter of up to 1 centimeter.

And with champignons we act at will, the main thing is that the pieces do not exceed 5 millimeters. Grate the carrots on a large or medium grater and arrange the chopped vegetables in separate deep plates.

Step 4: fry the mushrooms.


Now turn on the stove to a medium level and put on it a pan with 1 tablespoon of vegetable oil. In the preheated fat, we throw the mushrooms prepared for frying and stew them, stirring with a kitchen spatula until the moisture is completely evaporated. When the liquid evaporates, give the champignons the opportunity to lightly fry for literally 1 minute. After we shift them into a deep bowl. We leave the pan on the included stove and add 2 tablespoons of vegetable oil to it.

Step 5: fry the onions with carrots.


Reheat the fat and add chopped onion into the pan. We simmer the vegetable until transparent and lightly coated with a golden crust for 1 to 2 minutes. Then add carrots to it and fry them together until soft. During frying, in order to avoid burning vegetables, do not forget to periodically mix them with a kitchen spatula! When they take the desired soft texture, transfer them to a bowl of fried mushrooms. The pan is not washed, just temporarily set it aside.

Step 6: prepare the filling.


In a bowl with stewed vegetables, we introduce slightly boiled rice, we drive in 1 chicken egg without shell for viscosity, add salt, black pepper and ground laurel leaf for a more rich taste. Mix all the components of the filling with a tablespoon until smooth, taste it if necessary, add more spices and mix again.

Step 7: form the cabbage rolls.


Now, for each blanched cabbage leaf, we cut off the thickenings from the side where the stump was. Thicker spots remaining on the cabbage leaves, which cannot be cut carefully, are beaten off with a kitchen hammer. Then we take 1 sheet, put it on a cutting board and in the middle we put 2 generous tablespoons of the filling.

We cover it with one of the sides of the cabbage leaf, then bend the leaf on the sides and roll it up with a roll.

In the same way, we form the remaining cabbage rolls. After that, you will definitely have 3 - 4 orphan cabbage leaves, now we act at will or chop them in medium pieces or lay them whole on the bottom of a deep cauldron.

On top of the leaves we spread the formed cabbage rolls in an even layer and proceed to the next step.

Step 8: bring the dish to full readiness.


Then we put the same pan, on a stove included in the middle level, pour 1.5 liters of pure distilled water into it and bring the liquid to a boil. After boiling, we introduce 200 grams of tomato paste, 1 tablespoon of granulated sugar into the same container, salt, black pepper and a couple of laurel leaves to taste. We mix the liquid with spices with a tablespoon, boil the dressing for 1 minute and pour it into a cauldron with cabbage rolls. If the liquid has covered them, we don’t completely add a little more pure distilled water to the cauldron and put it on a stove included in the middle level.

When refueling boils again, reduce the temperature of the stove to a small level, cover the cauldron with a lid, so that a small gap remains, and simmer the stuffed cabbage for 1 - 1.5 hours until rice is fully cooked. Then turn off the stove, and let the aromatic dish brew. 10 minutes. After we spread the dumplings in portions on plates and serve to the table.

Step 9: serve the stuffed cabbage with mushrooms.


Stuffed cabbage with mushrooms served hot as a second hot dish. If desired, each portion of this aromatic dish can be supplemented with homemade sour cream or cream, as well as sprinkled with freshly chopped cabbage parsley, dill or green onions. Not expensive and tasteful! Enjoy it!
Enjoy your meal!

Recipe Tips:

- If desired, you can prepare a combined dressing for stuffed cabbage, adding to the above amount of tomato paste 300 - 400 milliliters of sour cream, but at the same time it is necessary to reduce the amount of water as much. Sometimes dressing is prepared on stewed onions and carrots.

- The set of spices indicated in this recipe can be varied, for example, in the filling and dressing you can add spices such as dried dill, garlic, thyme, sumac, marjoram, coriander, curry and many others.

- If desired, chopped lettuce and some minced meat can be added to such cabbage rolls.

- Stuffed cabbage can be cooked not only in a cauldron, but also in a deep pan with a thick bottom or in a deep pan.