Lenten cabbage rolls with millet and mushrooms
Description
The dish is prepared without unnecessary complications. So, I want to tell you, the finished dish can be served at the table.
Instructions
- 1
Step 1
1. Prepare the ingredients. Let's get started!
- 2
Step 2
2. Cook the millet until done. To do this, rinse it well under clean water. Pour two glasses of water over it, add salt to taste, and cook until the liquid has evaporated.
- 3
Step 3
3. Peel the vegetables. Finely chop one onion and one carrot, sauté the onion in vegetable oil, then add the mushrooms and carrots, season with salt, and cook until done.
- 4
Step 4
4. In another skillet, sauté the onion and carrots, pour in the tomato juice, and simmer for a couple of minutes. Add salt, pepper, and sugar to taste. If the tomato juice is a bit sour, I add 1 teaspoon of sugar.
- 5
Step 5
5. Mix the cooked millet with the mushroom mixture and vegetables. Stir well, adjust seasoning with salt and pepper, and add herbs if desired.
- 6
Step 6
6. The tomato sauce is also ready, just remove it from the heat.
- 7
Step 7
7. Separate the cabbage into leaves, boil each for 2 minutes, drain in a colander to let excess water drip off and cool slightly.
- 8
Step 8
8. Place a cabbage leaf and put a couple of tablespoons of filling on the edge.
- 9
Step 9
9. Fold in the sides, then roll into a roll. The cabbage roll is ready. Repeat with the remaining filling and cabbage.
- 10
Step 10
10. Grease the baking dish with oil and tightly arrange the cabbage rolls. I got 14 pieces; I baked them in two dishes.
- 11
Step 11
11. Spread the tomato sauce on top. Place the cabbage rolls in a preheated oven at 180°C (350°F) for 30-35 minutes.
- 12
Step 12
12. The stuffed cabbage rolls are ready.
- 13
Step 13
13.