Lenten cuisine has in its arsenal a wide variety interesting recipes. One of them are lean cabbage rolls with mushrooms.
Lean stuffed cabbage with mushrooms and potatoes
- Cabbage (leaves) – 10 pcs.;
- mushrooms – 0.3 kg;
- potatoes – 0.5 kg;
- onions and carrots – 0.2 kg each;
- cloves of garlic – 2 pcs.;
- salt;
- ground black pepper – 0.5 tsp;
- lean oil;
- bay leaf – 3 pcs.;
- fresh greens.
Boil cabbage lightly, remove leaves and remove streaks.
Peel, boil and make a thick mashed potatoes. The remaining tubers are grated and combined together with boiled.
Grind the mushrooms, fry in oil for 10 minutes.
Dice the onion, fry in oil until transparent.
Peel the carrots, grate with small holes, mix with onions and mushrooms, simmer for 15 minutes.
Combine potatoes and 2/3 of the stewed vegetables, salt, put pepper and mix.
Put the stuffing in the cabbage leaves and gently wrap.
In a deep bowl, spread the cabbage rolls, pour 1 tbsp. water. Next pour the rest of the stewed vegetables, toss the chopped garlic cloves with leaves of parsley.
Put the dishes on the stove and simmer stuffed cabbage with mushrooms for 15-20 minutes. Before treating guests with a lenten dish, decorate it with chopped greens.
Lean stuffed cabbage with rice and mushrooms champignons
Lean stuffed cabbage with rice and mushrooms will satisfy the taste qualities of even the most moody vegetarians.
- cabbage – 1 forks;
- champignons – 0.5 kg;
- onions – 2 heads;
- rice – 1 tbsp .;
- vegetable oil – 150 ml;
- salt;
- ground pepper (black) – 0.5 tsp;
- garlic – 2 cloves;
- paprika – a pinch.
Mushrooms cut into 1 cm thick cubes, put in pan, add 100 ml of oil and simmer for 10-15 minutes. After pour the resulting mushroom liquid in another bowl.
Cut the onion into thin rings and fry in a pan until transparent color.
Wash the rice several times, combine with mushrooms, add onions, salt, add pepper and paprika.
Pour into vegetables and rice 1 tbsp. water, cover and simmer on simmer until rice is cooked.
Boil the cabbage, separate the leaves and remove the veins. Per sheet put a filling of rice and mushrooms, wrapping an envelope.
Fold the cabbage rolls in a pan, pour the broth drained from mushrooms earlier, a little salt and stew for 10-15 minutes.
Lean stuffed cabbage with rice and mushrooms will be a great addition even to a festive meal. In this case, they can be served with low-fat sour cream.
Lean stuffed cabbage with mushrooms, tomatoes and carrots
- cabbage – 1 head;
- boiled rice – 150 g;
- champignons – 200 g;
- tomatoes – 3 pcs.;
- onions – 3 pcs.;
- carrots – 2 pcs.;
- cloves of garlic – 2 pcs.;
- vegetable oil;
- salt and paprika to taste.
Fill:
- tomato paste – 100 g;
- water – 700 ml;
- ground black pepper – 0.5 tsp;
- salt.
In the process of cooking cabbage every few minutes, remove from it leaves.
Grind the mushrooms in slices and fry for 15 minutes in vegetable oil.
Wash the tomatoes, remove the skin from them, dousing with boiling water, and cut cubes.
Cut carrots into thin strips, combine with chopped onions and fry until vegetables are ready. Next add mushrooms and fry for another 10 minutes.
Combine the tomatoes with chopped garlic cloves, mix and pour to fried vegetables. Simmer all together for 15 minutes, give cool slightly and add to rice. Mix well, add salt and paprika to taste.
Put the filling of mushrooms and vegetables on the leaves, wrap and fry on both sides.
For pouring: combine paste, water, salt and pepper, mix everything, let it boil for 5 minutes.
Stuffed cabbage in a stewpan, pour over tomato sauce and stew with a closed lid 20 min.
Using the above cooking recipes lean cabbage rolls with mushrooms, you will get an amazing dish.
