Lenten cabbage rolls with rice and mushrooms: cooking recipes

Lenten cabbage rolls are traditionally served at the table inChristmas Eve - the evening before the Nativity of Christ. Since the festive menu does not allow the preparation of meat dishes, cabbage leaves are not wrapped with minced meat, but with a filling of rice and mushrooms. It turns out a very delicious lean dish. About how to prepare cabbage rolls with rice and mushrooms, we will tell in our article. Here we will reveal all the secrets of cooking this dish.

Secrets of cooking lean cabbage rolls

When preparing cabbage rolls, the following recommendations should be taken into account, which will help improve the taste of the prepared dish:

1. For cabbage cabbage comes with dense and even leaves.
2. If the cabbage leaf does not manage to wrap the filling, you can use simple cotton threads, which before you serve the food on the table will need to be removed.
3. Before stewing cabbage rolls with rice and mushrooms it is recommended to fry on vegetable oil on both sides, then they will better keep the shape.
4. Instead of rice to prepare the filling, you can use other cereals, for example, pearl, buckwheat, millet and others.

How to prepare cabbage leaves

Many housewives are scared when preparing cabbage rollsprocedure for removing cabbage leaves from the head. This is one of the most time-consuming moments, which requires much more time than necessary to prepare the filling.

Cabbage leaves can be removed from the head in the following ways:

1. Around the sticks, make incisions with a knife, afterthen put the head in boiling water for 5 minutes. After a while, get the cabbage out of the water, remove the top leaves, and repeat the same actions again, until the necessary number of leaves is collected.
2. Prepared cabbage to put not in boiled water, and in a microwave for 10 minutes at the highest capacity. After that, the leaves can be easily separated from the head.
3. Freeze cabbage, then transfer it to a plate and leave it at room temperature for several hours.

When the leaves from the cabbage are separated, you need not forget to cut off from them thick veins located at the base of the head. After that, you can continue to prepare cabbage rolls with rice and mushrooms. They will surely turn out to be very delicate and delicious.

Lenten cabbage rolls with rice and mushrooms

One of the main dishes of Christmas Eveunder the power to cook any hostess, and the time for this will be even less than when working with minced meat. Mushrooms can choose any: both dried and frozen, and fresh. Excellent mushrooms will do, and with white mushrooms the filling will turn out very fragrant.

Learn how to prepare cabbage rolls with rice and mushrooms, you can from the following step-by-step instructions:

1. Prepare cabbage leaves according to one of the methods suggested above.
2. Round-grain rice (200 g) boil to half-cooked, taking twice as much water for this as usual (250 ml).
3. Onions (2 pcs.) And champignons (350 g) toss until ready.
4. In a separate frying pan fry the grated carrots.
5. Cut into rings 100 g of black olives.
6. Put together all the ingredients for the filling: chilled rice, mushrooms with onions, carrots and black olives. Add salt and pepper to your liking.
7. Prepare cabbage rolls by wrapping the filling in cabbage leaves with an envelope.
8. Fry the cabbage rolls in a pan and place them in a saucepan on a "cushion" of diced onions and carrots (1 piece each).
9. Pour the cabbage rolls with water, after adding tomato paste (2 tablespoons) into it.
10. Stew cabbage on low heat for about 20 minutes or until cooked.

Cabbage rolls with rice and mushrooms in a multivariate

The filling for cabbage rolls in a multivariate is prepared on the basis of dried mushrooms. But if necessary, they can be replaced with fresh ones in a proportion of 1: 6 (at the rate of 50 g dried = 300 g fresh).

Step-by-step preparation of the dish takes place in the following sequence:

1. Dried mushrooms (50 g) pour cold water for 1 hour, then grind with a knife.
2. Long rice boil until half cooked (for 1 cup of rice take 1 glass of cold water).
3. Fry the mushrooms in vegetable oil.
4. Onions and carrots (2 pcs.) To pass in a small amount of vegetable oil.
5. Cool the ingredients for the filling mix in a bowl.
6. Put the stuffing in the prepared cabbage leaves.
7. The bottom of the bowl of the multivarque is covered with cabbage leaves, the cabbage leaves are put on top, which are again covered with cabbage leaves.
8. Pour the cabbage rolls with water and add a tablespoon of vinegar.
9. The recipe for cabbage rolls with mushrooms and rice assumes their preparation in the multivark in "Quenching" mode for 40 minutes.

A ready-made dish is served to the table with sour cream and herbs.

Lean cabbage rolls baked in the oven

In the oven you can also make delicious and healthy cabbage rolls. Their recipe is this:

1. Prepare a filling of semi-prepared cooked rice (200 g), fried onions, carrots and mushrooms (600 g).
2. Prepared filling laid out on the leaves and wrapped.
3. Preparing the sauce.To do this, fry the onion in a saucepan, add salt (1 tsp.) And sugar (2 tbsp.), Squeezed garlic and tomatoes in their own juice (1 liter), previously chopped in a blender. The sauce is cooked to a thick consistency for about 20 minutes.
4. In the deep form for roasting poured on the bottoma little sauce, stuffed cabbage spreads on top, and the remaining sauce is laid out. The form is covered with foil and sent to a preheated oven for 30 minutes, baked at a temperature of 180 °. The remaining 20 minutes, lean cabbage rolls with rice and mushrooms will be cooked without foil. The result is a very tasty and healthy dish in the oven.

Cabbage rolls with mushrooms and Chinese cabbage rice

Instead of cabbage when cookingcabbage can be used Savoy or Peking with more delicate leaves. They are very well separated from the head, so that it does not have to be lowered into boiling water. To make it easier to work with leaves, they are simply sent to the microwave for 1 minute.

Stuffing for stuffed cabbage prepared from rice (1.5 tbsp.) and mushrooms with onions (300 g). Fresh champignons and frozen forest mushrooms will do. Next, the filling is wrapped in a cabbage leaf. Cabbage rolls with rice and mushrooms are fried in vegetable oil, poured with water with diluted tomato paste (1.5 tablespoons per cup of boiling water) and stewed for about 30 minutes over low heat. Served hot with sour cream and greens.