The recipe for stuffed cabbage with mushrooms is suitable for fasting people. And also to those who seek to lose weight by limiting the calorie intake. Serve mushroom cabbage rolls on a beautiful painted ceramic dish. And they will gain a national flavor and turn from everyday food into a festive one!
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You will need
- - white cabbage - 200 g
- - porcini mushrooms, champignons, butterfish, honey mushrooms, boletus and other mushrooms (including frozen) - 200 g
- - onion - 1 pc.
- - egg - 1 pc.
- - butter cream. - 40 g
- - sour cream - 100 ml
- - greens - 1 bunch
Instruction manual
1
Separate whole leaves from a large fork of cabbage, after boiling it in boiling water for 5 minutes.
2
Peel and chop the onion, fry a little in a pan in oil.
3
Boil the mushrooms for 30 minutes. Grind and add to the fried onions. Stir, still fry for about 10 minutes. Pour washed and chopped parsley.
4
Hard-boiled egg, cool in running water and grind into small cubes. Mix with the contents of the pan.
5
Arrange cabbage leaves on the table, convex side to the table. Arrange the filling in them and roll them into cabbage rolls in the usual way
6
Put pots with thick walls at the bottom and pour sour cream, adding a little water. Good salt. Simmer for about 30-40 minutes. At the very end, add a slice of butter and all the necessary seasonings, including pepper.
7
Serve stuffed cabbage with mushrooms with sour cream and fresh herbs.
Useful advice
As a filling for cabbage rolls, you can even use loose buckwheat or millet porridge (already cooked), well soaked in a large piece of butter and optionally mixed with fried onions and carrots. This is the most budgetary variation of an expensive meat dish - classic cabbage rolls.