Lean cabbage rolls - recipe. Lean cabbage rolls - original recipes for a delicious dish without meat and sour cream Lean cabbage rolls recipes

Cabbage rolls are an Eastern European dish, which is a filling wrapped in boiled cabbage leaves. There are several versions of where this dish came from. Some say - Ancient Greece, the second China, the third hint at Turkey and Armenia. Today, in principle, it does not matter how many hundreds of years ago and on what continent someone came up with the idea of \u200b\u200bwrapping meat in cabbage. the only important thing is that in the Post it is worth learning about the recipes for lean cabbage rolls.

Usually cabbage rolls are made from white cabbage, but recently housewives have also used Savoy cabbage. A head of cabbage is boiled until the leaves are medium soft, then the filling is wrapped in these leaves - rice or other cereals with meat, vegetables, mushrooms. For detailed recipes for lean cabbage rolls without meat, read below.

Recipe for lean cabbage rolls with buckwheat or rice and mushrooms

Ingredients for lean cabbage rolls with buckwheat and mushrooms

1. cabbage 1 head
2. buckwheat or rice 1 cup
3. mushrooms 500 g champignons or a handful of dried mushrooms
4. onions 2 pcs
5. carrots 1 pc
6. salt
7. pepper
8. vegetable oil
9. tomato paste / tomato juice

How to cook lean cabbage rolls with buckwheat (rice) and mushrooms

• We prepare the cabbage. Mine, remove the upper damaged leaves, cut out the stump with a knife. Put the head of cabbage in a pot of boiling salted water for 10-15 minutes. Remove the top leaves as they are ready (they should become medium soft) and put in a deep bowl to cool. Once the leaves have cooled down, cut off the thick part of the stem so that the leaf remains intact.
  
• Some suggest using only large leaves for cabbage rolls. But there are housewives who believe that the smaller the cabbage roll, the tastier it is. And that real stuffed cabbage should not be thicker than a finger.
  
• Cooking stuffing for stuffed cabbage. We wash the buckwheat (rice) groats and boil until half cooked. Discard on a sieve and dry. At the same time, we peel onions, carrots, mushrooms. If you are using dried mushrooms, you should soak them in water beforehand, preferably overnight.
  
• We cut vegetables, sauté in vegetable oil along with mushrooms. Then mix the resulting mixture with buckwheat (rice), salt and pepper. And wrap the filling in cabbage leaves. If the filling is too crumbly, you can add one egg.
  
• Put the finished cabbage rolls in a heat-resistant form (if you plan to bake them in the oven) or in a cast-iron pan / saucepan (if you cook over an open fire), after having greased the bottom with vegetable oil. Fill with water with diluted tomato paste, water with tomato juice, water from dried mushrooms, or just clean water (so as not to interrupt the taste of mushrooms) so that the liquid completely covers the cabbage rolls.
  
• We cover the pan or mold with a lid and put on a small fire or in an oven preheated to 200 degrees for 60-90 minutes.

Lean cabbage rolls with millet and garlic recipe

Ingredients for Lean Cabbage Rolls with Millet and Garlic

1. cabbage - 1 head of cabbage
2. millet - 1 glass
3. onions - 2 pieces
4. carrots - 1 pc
5. salt
6. pepper
7. garlic
8. vegetable oil

How to cook lean cabbage rolls without meat with millet and garlic

• Cooking cabbage, as in the first recipe. Remove the stump and cook the leaves in salted water for 10-15 minutes. After - we cut off thickenings from cabbage leaves.

• We wash the millet and cook until half cooked. Cut onions, carrots and sauté in vegetable oil. We mix porridge with vegetables, salt and pepper. Wrap the filling in cabbage leaves.

• We put stuffed cabbage rolls on the bottom of a saucepan or heat-resistant form greased with vegetable oil. Fill with water so that it covers the cabbage rolls completely. We put on a small fire or in an oven preheated to 200 degrees for 60-80 minutes.

• Prepare separately garlic sauce for stuffed cabbage rolls with millet. To do this, crush the peeled cloves of garlic in a garlic press or grate on a fine grater, and mix with vegetable oil. Pour the prepared cabbage rolls with this sauce.

Lean cabbage rolls with potatoes recipe

Ingredients for lean cabbage rolls with potatoes

1. cabbage 1 head
2. potatoes 6-8 potatoes
3. semolina 1-2 tablespoons
4. onion 2 pcs
5. salt
6. vegetable oil
7. tomato paste or juice

How to cook lean cabbage rolls without meat with potatoes

• Cut out the cabbage stump, boil it for 10-15 minutes in salted boiling water. We take out the semi-soft leaves, cut off the thickening.

• For the filling, peel the potatoes and grate them three. We leave for a while so that the liquid is glass, we drain it. Add semolina and sautéed onions to the potatoes. Salt. Mix thoroughly. Wrap the filling in cabbage leaves.

• We put the finished cabbage rolls with potatoes on the bottom of a pan or refractory form greased with vegetable oil. Fill with water with tomato paste or juice so that the liquid covers the cabbage rolls completely. Close with a lid and put on a small fire or in the oven (200 degrees) for 60-80 minutes. You can serve lean cabbage rolls with potatoes with mushroom gravy.

How to make mushroom sauce for lean cabbage rolls with potatoes

• For gravy, you will need 100 g of dried mushrooms, 2-3 tablespoons of flour, vegetable oil. Soak the dried mushrooms in advance (preferably overnight). Then we boil in the same water in which they soaked for about an hour and a half.
  
• We cut the boiled mushrooms. Peel the onion, fry separately in vegetable oil until golden brown. Add mushrooms to it, salt and simmer together for about 10 minutes.
  
• Prepare a dressing from flour, vegetable oil and mushroom broth. To do this, heat up a frying pan with 2 tablespoons of vegetable oil, add flour, fry, stirring occasionally. Slowly, still stirring, add the mushroom broth. Then put mushrooms and onions into this soup. We boil all this and keep on the fire until the sauce thickens.
  
• Lean cabbage rolls are often fried in a pan before stewing. But cabbage rolls that immediately fall into a saucepan or baking dish are called lazy. We believe that lazy cabbage rolls are not only tastier and healthier, but also this recipe is more suitable for mothers who already have enough worries.

Lean cabbage rolls are prepared without the participation of meat components and sour cream, but this fact is not a hindrance to obtaining a delicious, aromatic and nutritious dish. There are many ways to improve the flavor of your food without using animal products.

How to cook lean cabbage rolls?

If you still do not know how to cook lean cabbage rolls, the selection below will help you understand the nuances of the technology and implement the idea in the best possible way, getting the perfect result. Any of the recipes can be adapted to suit your preferences, but always remember the following:

1. When decorating the dish, do not use sour cream, mayonnaise, butter or other animal fats.
2. When preparing the leaves, the cabbage is cut at the stump, dipped in boiling water and every 2-3 minutes, a couple of the upper softened sheets are removed.
3. The filling for lean cabbage rolls can be made from vegetables, mushrooms with the addition of rice or other cereals.

Lean cabbage rolls with vegetables

The simplest and most delicious lean cabbage rolls are decorated with rice and a classic vegetable mix: onions and carrots. If desired, the composition of the filling can be expanded by adding a little bell pepper for juiciness and additional flavor. After spending an hour and a half, you can arrange four mouth-watering servings.

Ingredients:

• cabbage - 1 head of cabbage;
• rice - 1 glass;
• carrots and onions - 2 pcs.;
• tomato juice - 1 glass;
• garlic - 2 cloves;
• sugar, salt, spices, oil.

Preparation

1. Boil rice and prepare cabbage leaves.
2. Saute onions and carrots, add half to rice.
3. Tomato juice is poured into the remaining vegetables, spices, garlic are thrown in and allowed to boil.
4. Lean vegetable cabbage rolls are decorated, fried in vegetable oil and stewed under a lid for 20 minutes, adding tomato sauce.

Cabbage rolls with mushrooms

Lean mushrooms will become an excellent alternative to the classic ones. Always available mushrooms are used in the recipe, but if there is an opportunity to replace them with forest mushrooms, be sure to use it - this will only make the dish more aromatic and tasty. From the specified number of products, 4 servings will be obtained.

Ingredients:

• cabbage - 1 head of cabbage;
• rice - 1 glass;
• champignons - 300 g;
• carrots and onions - 1 pc.;
• tomato juice - 1 glass;
• garlic - 2 cloves;

Preparation

1. Boil rice, add fried mushrooms, half of the onion-carrot sauté, herbs, seasonings.
2. Stuffed cabbage is made of leaves and filling, placed in a saucepan.
3. The remaining fry is poured with juice, garlic, seasonings are added, poured onto lean cabbage rolls.
4. Stew the dish under the lid for 20 minutes.

Lean cabbage rolls with buckwheat

Making a dish of this kind, the most unexpected experiments end up with an excellent taste result. So, if you arrange lean ones, and add cooked buckwheat to the filling instead of rice, you will get a completely new in all respects, but no less tasty and appetizing dish.

Ingredients:

• peking cabbage - 1 head of cabbage;
• buckwheat - 1 glass;
• carrots and onions - 2 pcs.;
• tomato juice - 1 glass;
• garlic - 2 cloves;
• salt, spices, herbs, oil.

Preparation

1. Cut off the base of the cabbage, separate the leaves and blanch them for a couple of minutes in boiling water.
2. Boil buckwheat, mix with half of the onion and carrot fry.
3. Make stuffed cabbage rolls, place in a saucepan.
4. Fry is mixed with juice, garlic, seasonings, poured over cabbage rolls.
5. Stew the lean cabbage rolls under the lid for 20 minutes.

Cabbage rolls with potatoes

Lean cabbage rolls with potatoes, which are complemented with onions and mushrooms, are surprisingly tasty. Rice or other cereals are not used in this case, but the taste is no less pleasing than usual. It takes an hour and a half to feed four people with an original and appetizing dish.

Ingredients:

• cabbage - 1 head of cabbage;
• potatoes - 400 g;
• mushrooms - 400 g;
• carrots and onions - 2 pcs.;
• tomato juice - 2 glasses;
• dill - 1 bunch;
• sugar, salt, spices, oil.

Preparation

1. Prepare the leaves, boil the potatoes and turn them into mashed potatoes.
2. Fry onions, carrots and mushrooms in butter, season, add to mashed potatoes.
3. Pour the products with sauce, stew under the lid for 20 minutes, serve with chopped fresh dill.

Lean cabbage rolls with millet

Lean cabbage rolls with millet and mushrooms work out original and interesting in taste. Initially, the cereal must be steamed with boiling water, kept for a couple of minutes and rinsed thoroughly. Thus, the unpleasant bitterness inherent in the product will go away. The sauce can be additionally thickened with flour by slightly frying it in oil.

Ingredients:

• cabbage - 1 head of cabbage;
• millet - 1 glass;
• mushrooms - 350 g;
• carrots and onions - 1 pc.;
• tomato paste - 100 g;
• vegetable broth - 250 ml;
• garlic - 2 cloves;
• sugar, salt, spices, oil.

Preparation

1. Leaves and millet are prepared.
2. Saute onions, carrots, add mushrooms, millet and fry for 10 minutes.
3. Pour in 150 ml of boiling water, season the mass and simmer for 15 minutes.
4. Fill the leaves with the filling, put in a saucepan.
5. Mix the broth with the pasta, season, pour over the cabbage rolls, stew under the lid for 20 minutes.

Cabbage rolls with beans

Lean cabbage rolls with beans, due to the characteristics of the latter, are in no way inferior to the classic dish with meat in their nutritional properties, and in some ways even surpass it. To save time, you can use canned beans or pre-soak and boil dry until tender.

Ingredients:

• cabbage - 1 head of cabbage;
• ready-made beans - 700 g;
• carrots - 1 pc.;
• onions - 2 pcs.;
• tomato juice - 1.5 cups;
• salt, spices, oil.

Preparation

1. Cabbage leaves are prepared.
2. Pass onions with carrots, add beans, heat for 2 minutes.
3. Cabbage rolls are made from the leaves and filling, poured with tomato juice, seasoned to taste and stewed under the lid for 20 minutes.

Lean cabbage rolls in the oven

Lean cabbage rolls, the recipe for which you will learn later, unlike previous variations, are cooked in the oven. The composition of the filling can be supplemented at will with other vegetables or mushroom frying, and a little tomato paste can be added to the sauce. From the specified number of components, four tasty servings will be obtained.

Ingredients:

• cabbage - 1 head of cabbage;
• rice - 300 g;
• onions - 2 pcs.;
• oregano - ½ tsp;
• dried mint - 1 tsp;
• parsley greens - 1 bunch;
• vegetable broth - 1 l;
• olive oil - 1 glass;
• flour - 5 tbsp. spoons;
• salt, pepper, vegetable oil.

Preparation

1. Boil rice, add onion sautéed in butter, aromatic herbs, parsley and mix.
2. Prepare cabbage leaves, fill them with rice, fold into a mold.
3. Fry flour in olive oil, pour in the broth in portions, stirring the mixture with a whisk.
4. Season the sauce to taste, pour into the mold from above.
5. Place the container in a preheated oven.
6. After 30-40 minutes, the lean baked cabbage rolls will be ready.

Lean lazy cabbage rolls - recipe

The following recipe will delight those who do not want to mess around with preparing cabbage leaves and stuffing them. Lenten meatballs are shaped like meatballs, after which they are baked in the oven in the same manner or stewed in sauce on the stove. After spending an hour and a half, you can prepare a delicious meal for four.

Ingredients:

• cabbage - 400 g;
• rice - 100 g;
• carrots and onions - 2 pcs.;
• mushrooms - 250 g;
• oil - 50 g;
• tomato sauce - 1.5 cups;
• garlic - 2 cloves;
• flour - 50 g;
• sugar, salt, seasonings, vegetable oil.

Preparation

1. Boil rice until half cooked.
2. Grate carrots, chop onions, mushrooms and saute the ingredients until the moisture evaporates in the pan.
3. Chop the cabbage, put it in boiling water for a couple of minutes, then pour it onto a sieve, let it drain and mix with roast and rice.
4. Season the mass, form oblong cutlets from it, bread them in flour, put in a saucepan, pour sauce, cover with foil and send to the oven.
5. After 40 minutes, the lean lazy cabbage rolls will be ready.

Lean cabbage rolls in a slow cooker

Easy and simple to prepare lean ones in a slow cooker. The filling can be absolutely any of your choice: from rice with fried onions or vegetables, with the addition of mushrooms, from beans or other lean ingredients. Traditionally tomato sauce made from pasta or tomato juice is used as a filling.

Today we will tell you three recipes on how to cook lean cabbage rolls without meat. After all, the filling can serve not only minced meat with rice, but also buckwheat, millet, mushrooms, vegetables. This will be appropriate both on the Christmas table and in Lent.

Cabbage rolls are an Eastern European dish, which is a filling wrapped in boiled cabbage leaves. There are several versions of where this dish came from. Some say - Ancient Greece, the second China, the third hint at Turkey and Armenia. Today, in principle, it does not matter how many hundreds of years ago and on what continent someone came up with the idea of \u200b\u200bwrapping meat in. The only important thing is that lean cabbage rolls are one of the indispensable dishes in Lent.

Usually cabbage rolls are made from white cabbage, but recently housewives have also used Savoy cabbage. A head of cabbage is boiled until the leaves are medium soft, then the filling is wrapped in these leaves - rice or other cereals with meat, vegetables, mushrooms. For detailed recipes for lean cabbage rolls without meat, read below.

Lean cabbage rolls recipe with buckwheat or rice and mushrooms

Ingredients for lean cabbage rolls with buckwheat and mushrooms

• cabbage - 1 head of cabbage
• buckwheat or rice - 1 cup
• mushrooms 500 g champignons or a handful of dried mushrooms
• onions - 2 pieces
• carrots - 1 pc
• pepper
• vegetable oil
• tomato paste / tomato juice

How to cook lean cabbage rolls with buckwheat (rice) and mushrooms

1. We prepare the cabbage. Mine, remove the upper damaged leaves, cut out the stump with a knife. Put the head of cabbage in a pot of boiling salted water for 10-15 minutes. Remove the upper leaves as they are ready (they should become medium soft) and put in a deep bowl to cool. Once the leaves have cooled down, cut off the thick part of the stem so that the leaf remains intact.
2. Some suggest using only large leaves for cabbage rolls. But there are housewives who believe that the smaller the cabbage roll, the tastier it is. And that real stuffed cabbage should not be thicker than a finger.
3. Cooking stuffing for stuffed cabbage. We wash the buckwheat (rice) groats and boil until half cooked. Discard on a sieve and dry. At the same time, we peel onions, carrots, mushrooms. If you are using dried mushrooms, you should soak them in water beforehand, preferably overnight.
4. We cut vegetables, sauté in vegetable oil along with mushrooms. Then mix the resulting mixture with buckwheat (rice), salt and pepper. And wrap the filling in cabbage leaves. If the filling is too crumbly, you can add one egg.
5. Put the finished cabbage rolls in a heat-resistant form (if you plan to bake them in the oven) or in a cast-iron pan / saucepan (if you cook over an open fire), after having greased the bottom with vegetable oil. Fill with water with diluted tomato paste, water with tomato juice, water from dried mushrooms, or just plain water (so as not to interrupt the taste of mushrooms) so that the liquid completely covers the cabbage rolls.
6. We cover the pan or mold with a lid and put on a small fire or in an oven preheated to 200 degrees for 60-90 minutes.

Lean cabbage rolls with millet and garlic recipe

Ingredients for Lean Cabbage Rolls with Millet and Garlic

• cabbage - 1 head of cabbage
• millet - 1 glass
• onions - 2 pieces
• carrots - 1 pc
• pepper
• garlic
• vegetable oil

How to cook lean cabbage rolls without meat with millet and garlic

1. Cooking cabbage, as in the first recipe. Remove the stump and cook the leaves in salted water for 10-15 minutes. After - we cut off thickenings from cabbage leaves.
2. We wash the millet and cook until half cooked. Cut onions, carrots and sauté in vegetable oil. We mix porridge with vegetables, salt and pepper. Wrap the filling in cabbage leaves.
3. We put stuffed cabbage rolls on the bottom of a saucepan or heat-resistant form greased with vegetable oil. Fill with water so that it covers the cabbage rolls completely. We put on a small fire or in an oven preheated to 200 degrees for 60-80 minutes.
4. Prepare separately garlic sauce for stuffed cabbage rolls with millet. To do this, crush the peeled cloves of garlic in a garlic press or grate on a fine grater, and mix with vegetable oil. Pour the prepared cabbage rolls with this sauce.

Lean cabbage rolls with potatoes recipe

Ingredients for lean cabbage rolls with potatoes

• cabbage - 1 head of cabbage
• potatoes - 6-8 potatoes
• semolina - 1-2 tablespoons
• onions - 2 pieces
• vegetable oil
• tomato paste or juice

How to cook lean cabbage rolls without meat with potatoes

1. Cut out the cabbage stump, boil it for 10-15 minutes in salted boiling water. We take out the semi-soft leaves, cut off the thickening.
2. For the filling, peel the potatoes and grate them three. We leave for a while so that the liquid is glass, we drain it. Add semolina and sautéed onions to the potatoes. Salt. Mix thoroughly. Wrap the filling in cabbage leaves.
3. Put the finished cabbage rolls with potatoes on the bottom of a pan or refractory form greased with vegetable oil. Fill with water with tomato paste or juice so that the liquid covers the cabbage rolls completely. Close with a lid and put on a small fire or in the oven (200 degrees) for 60-80 minutes. You can serve lean cabbage rolls with potatoes with mushroom gravy.

How to make mushroom sauce for lean cabbage rolls with potatoes

1. For gravy, you will need 100 g of dried mushrooms, 2-3 tablespoons of flour, vegetable oil. Soak the dried mushrooms in advance (preferably overnight). Then we boil in the same water in which they soaked for about an hour and a half.
2. We cut the boiled mushrooms. Peel the onion, fry separately in vegetable oil until golden brown. Add mushrooms to it, salt and simmer together for about 10 minutes.
3. Prepare a dressing from flour, vegetable oil and mushroom broth. To do this, heat a pan with 2 tablespoons of vegetable oil, add flour, fry, stirring occasionally. Slowly, still stirring, add the mushroom broth. Then put mushrooms and onions into this soup. We boil all this and keep on the fire until the sauce thickens.
4. Lean cabbage rolls are often fried in a pan before stewing. But cabbage rolls that immediately fall into a saucepan or baking dish are called lazy. We believe that lazy cabbage rolls are not only tastier and healthier, but also this recipe is more suitable for mothers who already have enough worries.

There are many delicious dishes in lean cuisine. Stuffed cabbage is one of them. Replace minced meat with rice and vegetables - and a hearty lunch will delight the family with excellent taste.

For 5-6 servings of lean cabbage rolls, ingredients:

1 medium head of cabbage (it will be tastier with a young one);
180 g of round grain rice;
200 g carrots;
180 g of onions;
1.5 cups vegetable broth;
1 lavrushka;
dill and parsley (several branches equally);
ground pepper;
vegetable oil (or without it);
1-2 tbsp. l. tomato (paste);
salt to taste.

How to cook lean cabbage rolls

1. Boil rice in a separate bowl and rinse.

2. Finely chop the onion, grate the carrots.

3. Pour 3-4 tablespoons of oil into a saucepan, heat, add vegetables and fry until carrots are soft - about 6 minutes. Those who are fasting without oil should not fry the onions with carrots, but simply stew them in water.

4. Attach rice to vegetables in a saucepan, put lavrushka and seasonings, simmer over low heat for another 5 minutes - this will be the stuffing for stuffed cabbage rolls. Cool it down.

5. Remove the leaves from the cabbage, place in boiling water, salt and boil for about 4 minutes. Send the cabbage to a colander to drain the water completely.

6. On each cabbage leaf put a spoon or two minced rice and vegetables. Roll up cabbage rolls - "envelopes".

7. Place them tightly in a saucepan, cover with vegetable broth, season with salt and pepper (to taste). Put on fire. As the liquid starts to boil, add the tomato paste. Simmer lean cabbage rolls for 1 hour.

8. Before serving, chop the herbs and sprinkle on top of the dish.

Imagine with fillings, add any other vegetables or mushrooms, beans and please your loved ones with healthy vegetable cabbage rolls!

Angela at the meal!

Delicious homemade cabbage rolls are a great option for a second. You need to tinker a little with their preparation, but you get a hearty independent dish "three in one": vegetables, and a side dish of cereals, and meat. Although it is quite possible without meat, if you are fasting. Vegetarian vegetarian cabbage rolls, without minced meat and sour cream, are not inferior in taste to classic ones. Doubt? And you cook lean cabbage rolls with vegetables and try it yourself!

Ingredients for Lean Cabbage Rolls with Vegetables

• 1 head of cabbage (for stuffed cabbage it is best to take flattened white cabbage, although if you don't find one, round cabbage will do);
• 1 tbsp. rice;
• 1-2 carrots;
• 1 onion;
• Salt, pepper, bay leaf;
• Sunflower oil;
• Tomato paste - 2 tablespoons or juice 0.5-1 tbsp.;
• Greens.

Cooking lean cabbage rolls with vegetables

Filling for stuffed cabbage

Let's make a filling for vegetable cabbage rolls. Fill the rice with water in a ratio of 1: 2 (for 1 tbsp. Cereal - 2 tbsp. Water) and boil until almost completely cooked. If the rice remains a little damp - nothing, it will come in stuffed cabbage.

Peel and wash the onions and carrots. Finely chop the onion and fry in sunflower oil for 2-3 minutes. Then add the grated carrots and continue to brown with the onions. When the vegetables are soft and the frying is orange-golden, turn off.

Combine the boiled rice with half of the carrot and onion grill, salt, pepper and mix. The filling is ready.

Cabbage leaves for stuffed cabbage

Now let's prepare the cabbage leaves. There are two ways to soften them. The first, classic, is to boil the whole head of cabbage. After rinsing the cabbage, remove a couple of top sheets from it. Then we will make incisions on the sides of the stump so that the leaves can be easily removed from the head. Put the whole cabbage in a saucepan, add water, salt and put on fire. Boil the cabbage to a boil, and then another 3-5 minutes. Do not overcook - then the leaves will become too tender and will tear.

Then we will catch (be careful - the cabbage is hot and heavy), sprinkle with cold water and put on a plate to cool. After a few minutes, carefully remove the softened upper leaves - now they easily move away from the head. When you reach the layers where the leaves are still crispy, dip the head of cabbage again in a saucepan with boiling water and boil a little more.

The second way, modern - in the microwave. Since not many people like to mess with a whole head of cabbage in boiling water, the hostesses came up with another option for preparing cabbage for cabbage rolls. The whole head is placed in the microwave and cooked for 6-10 minutes at maximum power. Then pour over the cabbage with cold water (optional), disassemble the head of cabbage into leaves and put them out in the microwave for another 5 minutes.

The leaves also become soft, but the benefits of this method are debatable - discussions about the effect of microwaves on foods do not subside to this day. I personally prefer to boil cabbage.

We cut off the hard veins from the softened leaves, some cooks beat off the hard part of the leaf with a hammer for chops.

Making stuffed cabbage

You can make stuffed cabbage rolls! Put the cabbage leaf on a plate or plank, in the middle of the leaf - the filling, and fold the bottom edge of the leaf up.

Then we fold the right and left edges of the cabbage leaf to the middle.

Finally, fold the remaining edge to form an envelope. Place the stuffed cabbage tightly in layers in a saucepan with a little water poured into the bottom. It is enough if the water covers the first layer of stuffed cabbage, and you can put two or three layers. Stuffed cabbage will be cooked as if steamed, and it will turn out to be tender, soft.

Simmer cabbage rolls covered over medium heat until cabbage is soft. In the meantime, they are slowly boiling, prepare a delicious gravy. Remember we have half the carrots and onions left? Add tomato paste, slightly diluted with water (or tomato juice, or grated tomatoes), salt and simmer for a couple of minutes. You can also put the remaining filling in the gravy if there is a lot of it.

Put the gravy on the almost finished cabbage rolls, add bay leaves and finely chopped greens for flavor: parsley, dill (fresh or frozen will do). After 2-3 minutes, delicious lean cabbage rolls with vegetables are ready.

Serve generously with tomato gravy on top and garnish with fresh herbs.

If you like the lean variation on the theme of stuffed cabbage, you can experiment with fillings: add fried mushrooms and onions to rice, or replace rice with millet or buckwheat. Each time you get a new dish, interesting and tasty!

Bon Appetit!