Lean stuffed cabbage recipes with mushrooms
Content
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 the cabbage slightly, remove the leaves and remove the veins.
Peel, boil and make a thick mashed potatoes. The remaining tubers are grated and combined together with the 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 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. Then pour the rest of the stewed vegetables, toss the chopped garlic cloves along with the leaves of the 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 of even the most capricious 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.
Cut the champignons into 1 cm thick cubes, put in a saucepan, add 100 ml of oil and simmer for 10-15 minutes. After pour the resulting mushroom liquid into another bowl.
Cut the onion into thin rings and fry in a pan until transparent.
Rinse the rice several times, combine with mushrooms, add onions, salt, add pepper and paprika.
Pour in vegetables and rice 1 tbsp. water, cover and simmer over low heat until rice is cooked.
Boil the cabbage, separate the leaves and remove the veins. On a sheet, put a filling of rice and mushrooms, wrapping an envelope.
Fold the cabbage rolls in a pan, pour the broth, drained from the mushrooms earlier, salt a little and simmer for 10-15 minutes.
Lenten cabbage rolls 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, remove leaves from it every few minutes.
Grind the mushrooms into slices and fry for 15 minutes in vegetable oil.
Wash the tomatoes, remove the skin from them, dousing with boiling water, and cut into cubes.
Cut carrots into thin strips, combine with chopped onions and fry until vegetables are ready. Then add mushrooms and fry for another 10 minutes.
Combine the tomatoes with chopped garlic cloves, mix and pour to the fried vegetables. Simmer all together for 15 minutes, let cool slightly and add to rice.Mix well, add salt and paprika to taste.
Put the stuffing of mushrooms and vegetables on the leaves, wrap and fry on both sides.
To fill: combine the paste, water, salt and pepper, mix everything, let it boil for 5 minutes.
Stuffed cabbage in a saucepan, pour with tomato sauce and simmer for 20 minutes under a closed lid.
Using the above recipes for cooking lean cabbage rolls with mushrooms, you will get an amazing dish.
