Meat

Lean stuffed cabbage


Ingredients for Cooking Lean Stuffed Cabbage

  1. Fresh mushrooms 500 grams
  2. 3 carrots
  3. Onions 3 pieces
  4. Rice 1 cup
  5. Red pepper 1 piece
  6. Walnuts 1 cup
  7. Sauerkraut or salted 1 piece (whole leaves needed)
  8. Green onions to taste
  9. Olive oil optional
  10. Fresh dill 1 bunch
  11. Thyme to taste
  12. Paprika to taste
  13. Curry to taste
  14. Ground pepper to taste
  15. Bay leaf to taste
  16. Dill to taste
  • Main Ingredients: Cabbage, Onions, Carrots, Peppers, Mushrooms, Nuts, Rice
  • Serving 8 servings

Inventory:

Baking dish, frying pan, kitchen knife, cutting board, spatula, grater, tablespoon, hot pots.

Cooking lean cabbage rolls:

Step 1: prepare the ingredients.


First prepare all the ingredients.
Rinse fresh mushrooms, sort and cut them (and hats, and legs) into small cubes.
Peel the carrots, rinse with running water and grate on medium or fine grater.
Onions, and here it fits both white and red, peel, wash well and chop into cubes with a knife.
Rinse the rice and leave it in a strainer or colander so that excess liquid drains from the cereal.
Peel red seeds from seeds, rinse inside and out, cut off any whitish partitions and cut into cubes the same size as the cubes into which you cut mushrooms and onions.
Fry walnuts in a dry pan, and then chop with a blender, coffee grinder or knife.
Wash and chop greens (onion feathers and fresh dill) with a kitchen knife. Be sure to cut off the whitish part from the green onion and crumble it separately.

Step 2: prepare the filling.


Take a deep frying pan, heat a little olive oil in it, and then lay and fry the onions until transparent. When it is almost ready, add the white part of the feather onion to it.
Then add carrots and mushrooms, mix and continue cooking until the resulting liquid evaporates. After put the green onions, as well as slices of bell pepper. Cook again until the moisture has evaporated.
Now add the washed rice, fill everything with water (or vegetable broth), add about 1 tablespoon of curry, a pinch of turmeric, all fresh dill and to taste the salt. Stir and cook until rice is cooked until cooked. If the water / broth evaporates faster than the cereal is ready, just add more. And don't forget to check for salt.
Remove vegetables with rice and mushrooms from the heat, add chopped nuts to the warm mixture and mix everything properly. After that, it is better to let the filling cool slightly, so that it is more convenient to form cabbage rolls.

Step 3: bake lean cabbage rolls.


Wrap the filling in the leaves of sauerkraut. Wrap in the way you are used to.
Place bay leaf, dried dill, and then formed lean cabbage rolls at the bottom of the mold. Separately mix hot water with paprika, a small amount of cabbage brine / marinade and olive oil. Pour the resulting broth into a form with lean cabbage rolls and send everything to a well-heated oven on 50-60 minutes. If necessary, be sure to add water.

Step 4: serve lean cabbage rolls.


Serve lean cabbage rolls exactly like regular cabbage. Hot, immediately after cooking or warming up. This is a full and very tasty dish, which will be a great option for a family lunch or dinner.
Enjoy your meal!

Recipe Tips:

- Mushrooms for cooking any suitable. But if you cook from dried mushrooms, first soak them.

- Sometimes a little tomato paste or ketchup is added to the broth with which cabbage rolls are poured.

- If necessary, the leaves of sauerkraut can be washed in cold water or even soaked for several hours.