Dumplings. Indeed, a very tasty and beautiful dish. Of course, cooking this dish requires time, but its unparalleled taste justifies the time spent.
But is it possible to cook vegetarian stuffed cabbage rolls? There is nothing easier.
The main thing is to prepare the necessary ingredients, find free time and be in a good mood. All the ingredients you need are readily available at the grocery store.
With our detailed, step-by-step instructions for making vegetarian stuffed cabbage rolls, even a first-time hostess will be a success. And your family or guests will appreciate the effort.
The basis for the vegetarian cabbage rolls is young white cabbage, white mushrooms and rice. In our recipe the mushrooms are dried, but if someone has frozen mushrooms on hand, that’s fine too, the dish won’t suffer. For understanding and easy perception of the instructions, we will consider and describe two kinds of mushrooms – both dried and frozen.
White cabbage is a low-calorie vegetable, only 27.0 kcal.
100 grams of cabbage contains:
Protein – 1.8 g;
Fats – 0,1 gr;
Carbohydrates – 4.7 gr.
The complex of vitamins A, B1, B2, B6, E, PP, a large content of vitamin C, as well as macro-and micronutrients such as iodine, potassium, calcium, magnesium, manganese, copper, sodium, selenium, sulfur, phosphorus, fluorine, chlorine, zinc.
Mushrooms “White” – these gifts of nature give the dish a special, forest aroma, make a nutritious and rich dish.
Dried mushrooms have a high caloric value (286 kcal).
In 100 grams of mushrooms contains:
Protein – 30.3 g;
Fats – 14,3 gr;
Carbohydrates – 9,0 gr.
As well as essential vitamins B1, B2, B6, B9, E, PP, C, macro- and micronutrients necessary for the body – iron, potassium, calcium, magnesium, sodium, phosphorus.
Rice – in many countries, this cereal is the leader in use, in relation to other cereals. In addition to the fact that it has a great taste, by its chemical composition, rice has collected almost the entire Mendeleev Table. Its caloric value is 303 kcal.
100 grams of rice contains:
Protein – 7.5 g;
Fats – 2.6 gr;
Carbohydrates – 62,3 gr.
As well as a full complex of B vitamins, vitamins PP, as well as macro-and micronutrients necessary for the human body, such as iron, iodine, potassium, calcium, magnesium, manganese, copper, sodium, selenium, phosphorus, fluorine, zinc.
First, let’s talk about mushrooms:
If dried mushrooms are taken as the basis for cooking, they should be soaked in water to soften overnight, and in the morning proceed to prepare vegetarian cabbage rolls. Drain the water from the mushrooms, it will not be needed;
If frozen mushrooms are taken as the basis for cooking, they must be defrosted, finely chopped and boiled for 15 minutes, drain the water, it will not be needed. By weight, frozen mushrooms will need 200 grams.
Next, according to the instructions, from point 4.
Vegetarian cabbage rolls with rice and mushrooms: step by step recipe for cooking
The necessary ingredients for vegetarian cabbage rolls:
“White” dried mushrooms – 25 grams;
White cabbage – 4 leaves;
Steamed rice – 65 grams;
Sweet pepper – 30 grams;
Carrots – 60 grams;
Butter – 60 grams;
Sea salt – 1/2 teaspoon;
Black pepper – 1/6 teaspoon;
Bay leaf – 1 piece;
Dried greens (parsley, dill) – 1/2 teaspoon;
The necessary ingredients for the gravy:
Wheat flour – 2 tablespoons;
Fresh tomatoes – 100 grams;
Sour cream – 4 tablespoons;
Honey – 1 teaspoon;
Sea salt – 1/2 teaspoon.
Method of cooking vegetarian stuffed cabbage rolls :
- Soak the rice in water for 3 hours to soften;
- In a saucepan we pour purified water (so that the cabbage leaves were completely covered with water), put on full heat burner, when the water boiled, we put the cabbage leaves in the boiling water, slightly pressing them with a spoon, but not breaking, so that the leaves retain their integral shape, and boiled for softening for one minute. Then carefully remove the leaves from the pan and let them drain.
The broth from the cabbage leaves do not pour out, 200 milliliters leave for the preparation of cabbage rolls;
- Pepper cut into thin strips, peel carrots, cut into thin strips and stew them in butter.
- Mushrooms drain from water, if they are large, finely chop and send to stew with peppers and carrots for 20 minutes;
- Pour the rice, wash until water is clear, drain again and add the stewed peppers, carrots and mushrooms. We add salt, ground on a mill black pepper and mix everything thoroughly. Our stuffing for stuffed cabbage rolls is ready.
- Put 1/4 of the stuffing on the edge of the sheet and gently wrap the sheet with an envelope so that the stuffing is completely inside the sheet. Put the ready stuffed cabbage rolls in a pan. Wrap the rest of the leaves in the same way and place them in the bottom of the pan.
Take a pot of no more than two liters, the size of the bottom of the pot should be about the same size as the four stuffed cabbage rolls.
- Add bay leaf, dried herbs, pour cabbage broth (200 milliliters) to the pot with the stuffed cabbage rolls and put them on the boil for 15 minutes at medium temperature, the broth should not boil, just boil slightly.
While the stuffed cabbage rolls are boiling, prepare the ingredients for the future gravy.
How to make gravy:
- Flour fry in a dry (no oil) pan until golden brown.
- Cut the tomato in half, remove the stalk and rub with a fine grater (discard the skin of the tomato after rubbing).
3 Combine the flour with the tomato, add sour cream, honey, salt, mix everything thoroughly until smooth and send it to the pan with the stuffed cabbage rolls.
- Cook the stuffed cabbage rolls in the gravy for 2 minutes.
Our delicious vegetarian stuffed cabbage rolls are ready. If desired, they can be garnished with fresh herbs. The above ingredients are for two servings.
Have a nice meal, friends!
