Cabbage rolls with mushrooms and rice
Description
1. Place a small cabbage whole into boiling water for 2–3 minutes. If the cabbage is large, carefully remove the leaves without damaging them, and blanch them in boiling water. 2. To prepare the filling, cook rice in salted water until half-done. 3. Clean the mushrooms, rinse thoroughly, and cut into small pieces. 4. Remove seeds from the bell pepper and finely chop it. 5. For extra juiciness and flavor, the recipe for cabbage rolls with mushrooms and rice can also include cheese, cut into small cubes, and onion. 6. In a deep bowl, combine mushrooms, pepper, onion, rice, and cheese. Season well with salt and pepper. Add eggs and mix thoroughly. 7. Lay out the slightly cooled and dried cabbage leaves, place a small amount of filling onto each, then carefully tuck in the edges and roll up. 8. Pour a little vegetable oil into a frying pan and place the cabbage rolls inside. Sear over high heat for 2–3 minutes on each side. 9. To allow the mushroom and rice cabbage rolls to simmer properly at home, pour cream into the pan. 10. Reduce the heat, cover, and simmer until fully cooked. 11. Before serving, sprinkle the cabbage rolls with fresh herbs.