Cabbage rolls are cooked in almost every home and every housewife has her own, unique recipe. But, in addition to the usual stuffed cabbage with minced meat, you can cook lean meat, with the filling, for example, from buckwheat porridge.
Pick your recipe
You will need
- - cabbage - ½ large head of cabbage;
- - buckwheat groats - ½ tbsp;
- - mushrooms (champignons) - 300 g;
- - onions - 2 pcs;
- - carrots - 1-2 pcs;
- - salt, spices;
- - sunflower oil;
- - pots - 2 pcs;
- - a frying pan;
- - bowls;
- - knife;
- - cutting board;
- - colander.
Instruction manual
1
We wash buckwheat several times, fill it with hot water, add salt to taste and cook the friable porridge.
2
If necessary, wash my mushrooms and boil them in salted water for 15-20 minutes. Ready mushrooms are drained through a colander, leave the broth with them for pouring.
Cut the slightly cooled mushrooms into small pieces.
3
We clean the onion and cut into small cubes, fry it in sunflower oil until transparent. We put half the onions in a bowl, and put mushrooms in a pan and fry them with onions for 3-4 minutes. To the cooled buckwheat porridge, spread the onion with mushrooms, salt and pepper to taste, mix thoroughly.
4
We disassemble the head of cabbage into separate leaves, blanch them in salted water for 5-6 minutes, let cool. So that cabbage rolls do not turn out tough, carefully cut off the thickenings from the leaves. In the center of each sheet we put 1-2 tbsp. l buckwheat filling and wrap them with an envelope.
5
Peel the carrots, wash them and grate them on a coarse grater, fry them in sunflower oil until tender, mix with delayed onions.
6
Stuffed cabbage spread in a pan, let them lightly brown, and transfer to a pan. Put fried carrots and onions on top, fill with mushroom broth and simmer for 35-40 minutes.
7
Put the prepared cabbage rolls on a dish with vegetables, serve hot.
note
If buckwheat is not a favorite, you can replace it with rice or millet.