Vegetable-stuffed cabbage rolls
Description
Below I will tell you in more detail,
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the rice until the water runs clear, then cover with fresh water. Lightly salt the water and cook until done. Afterward, let it cool.
- 3
Step 3
Dice the onion and peel the carrot, then grate it on a grater. Sauté the vegetables in a frying pan heated over medium heat with vegetable oil until soft and golden.
- 4
Step 4
Dice the tomato, bell pepper, and zucchini into small cubes. Add to a frying pan and simmer for 5–7 minutes, until excess liquid has evaporated.
- 5
Step 5
At the end, add the frozen peas and heat everything together for 2-3 minutes. Season with salt and pepper to taste.
- 6
Step 6
Combine the vegetables and rice for the filling.
- 7
Step 7
Wash the Chinese cabbage and remove the outer spoiled leaves. Cut off the base of the Chinese cabbage and separate it into individual leaves.
- 8
Step 8
Boil the leaves in boiling water for 3-4 minutes to make them softer. Trim off the thick white base to make the leaves more pliable.
- 9
Step 9
Place the filling on the cabbage leaf, roll it up tightly into a roll, and tuck in the edges.
- 10
Step 10
Repeat the same with the remaining leaves until the filling runs out.
- 11
Step 11
For the tomato sauce, pour the strained tomatoes into a saucepan. Season with salt and pepper to taste. Simmer over medium heat for a few minutes until slightly thickened and excess liquid has evaporated.
- 12
Step 12
Meanwhile, fry the cabbage rolls on both sides until golden brown over medium heat with a small amount of vegetable oil.
- 13
Step 13
Pour the tomato sauce over the fried cabbage rolls. Bring to a boil and simmer for about 15–20 minutes, covered.
- 14
Step 14
Vegetable-stuffed cabbage rolls are ready, enjoy your meal!