Vegetarian cabbage rolls with vegetables
Description
Stuffed cabbage rolls are a dish from Eastern European cuisine, familiar and beloved by everyone. They are most commonly prepared with meat and rice. However, their vegetarian version is equally popular. A filling made of rice, red lentils, onions, mushrooms, and carrots makes this dish not only nutritious but also satisfying. The tangy-sweet tomato sauce gives the dish a unique flavor. You can use any mushrooms you prefer.
Instructions
- 1
Step 1
Make four deep cuts around the cabbage head. Place in a pot, pour in water, bring to a boil, and cook the cabbage for 10-15 minutes. Then cool and remove the leaves.
- 2
Step 2
Peel and wash the onion and carrot. Finely chop the onion and grate the carrot. Place in a frying pan.
- 3
Step 3
Pour in sunflower oil and simmer the onion and carrots for 5-6 minutes. Add the mushrooms.
- 4
Step 4
Simmer the onion with carrots and oyster mushrooms until almost cooked.
- 5
Step 5
Cook the rice and red lentils until almost done. Transfer to a bowl.
- 6
Step 6
Add carrots, onions, and mushrooms. Season the filling with salt to taste and mix.
- 7
Step 7
Trim the thickened part at the base of the cabbage leaf and place the filling on it.
- 8
Step 8
Fold into a envelope. The cabbage roll is ready.
- 9
Step 9
Place the cabbage rolls in a pot with a thick bottom.
- 10
Step 10
Add tomato paste.
- 11
Step 11
Pour 300-350 ml of water. Add bay leaf, salt, and sugar.
- 12
Step 12
Cover the pot with a lid and simmer the cabbage rolls over low heat for 30-35 minutes.
- 13
Step 13
Vegetable cabbage rolls are ready. Serve for lunch or dinner.