Cabbage rolls with mushrooms and rice

Step-by-step cooking

1. Step 1:

   

   Products for making cabbage rolls. Mushrooms, onions, carrots, cabbage are cleaned, washed.

2. Step 2:

   

   We sort through the rice, removing spoiled or damaged grains, as well as any small litter. After we throw it into a colander with a fine mesh, rinse it under cold running water from dust and any other contaminants and throw it into a deep saucepan. Fill the container with rice with water: 2 cups of grains - 2 liters of water. We put a pot of rice on medium heat. After the liquid boils, stirring the rice periodically with a tablespoon, cook it for 10 minutes.

3. Step 3:

   

   While the rice is cooking, put a deep saucepan on the stove, half filled with water. During this time, we wash the cabbage leaves under a stream of cold running water, shake off the water from them. When the water in the pot boils, reduce the heat to medium. We lower the first batch of cabbage leaves into boiling water and stand for 1-2 minutes . until soft.

4. Step 4:

   

   Using a slotted spoon, carefully remove the leaves from the pan, put them in a colander so that water flows from the leaves. So blanch all the cabbage leaves, take out each batch, cool.

5. Step 5:

   

   After 10 min. remove the pan with rice from the stove and drain its contents into a colander. We wash the half–finished rice under cold running water, leave it in the same container for 2-3 minutes to drain the remaining water and then throw it into a deep bowl. You can not rinse the rice under running water, but just let the excess water drain by pouring it into a colander. If you do this, then later the stuffing for cabbage rolls will be better to keep the shape without crumbling!

6. Step 6:

   

   Cut onion cubes about 1x1 cm in size, mushrooms - small cubes no larger than 5x5 cm, pour into separate containers. Three carrots on a large or medium grater.

7. Step 7:

   

   Fry the prepared mushrooms in preheated oil and stew them, stirring with a kitchen spatula until the moisture evaporates completely. When the liquid evaporates, lightly fry the champignons for literally 1 minute. Then we transfer them to a deep bowl to cool down.

8. Step 8:

   

   Leave the frying pan on the stove and add 2 tablespoons of vegetable oil to it. We put the chopped onion in the pan. Simmer until transparent and slightly golden brown for 1-2 minutes. Then add the carrots to the onion and fry them together until soft. While frying vegetables, do not forget to mix them periodically. When the vegetables become soft, we put them in a bowl with fried mushrooms. We set the frying pan aside for a while.

10. Step 9:

    

    In a bowl with stewed vegetables, we introduce slightly boiled rice, we also drive in a chicken egg for viscosity, add salt, ground black pepper and dry spices to your taste for a richer taste.

11. Step 10:

    

    Mix all the ingredients of the filling with a tablespoon until smooth, taste if necessary - add more spices and mix again.

12. Step 11:

    

    For each blanched cabbage leaf, we cut off the thickening from the side of the place where the stalk was. If necessary, the thickened places remaining on the cabbage leaves, which cannot be cut off, are carefully beaten off with a kitchen hammer. Then we take each leaf in turn, put it on a cutting board and put 2 generous tablespoons of filling in the middle.

13. Step 12:

    

    Next, cover the filling with one of the sides of the cabbage leaf, then bend the leaf on the sides and roll it up.

14. Step 13:

    

    We do the rest of the cabbage rolls in the same way. If the leaves are too large, and you want to get smaller cabbage rolls, cut each large leaf into 2 identical parts, along the central vein. And put the filling separately in each half of the sheet. But no longer 2 art .spoons, and less filling will go into each cabbage roll. Thus, from each half of the sheet, form a small blue.

15. Step 14:

    

    As a result, there will be 3 – 4 cabbage leaves (too small or torn). We put the cabbage leaves and these remaining leaves either whole or cut into medium pieces, put them on the bottom of a deep cauldron. On them, in several layers, we spread all the cabbage rolls that we have tightly to each other. Several sheets of cabbage can be put on top of cabbage rolls.

16. Step 15:

    

    Then we put the frying pan on which the vegetables were stewed on medium heat, pour 1.5 liters of water into it, bring it to a boil. After boiling, add 200 grams of tomato paste, 1 tablespoon of sugar, salt, ground black pepper and bay leaves to taste. Stir with a spoon, boil the dressing for 1 min. and pour it into a cauldron with cabbage rolls. If the liquid has not completely covered them, add a little more water to the cauldron and put it on medium heat.

17. Step 16:

    

    When the refueling boils again, reduce the heat under the cauldron, cover it with a lid so that a small gap remains, simmer cabbage rolls for 1-1 hours 30 minutes. until the rice is fully cooked. Then turn off the stove, let the finished dish brew for 10 minutes. Cabbage rolls with mushrooms are served hot. You can supplement them with sour cream or cream, sprinkle with chopped herbs or green onions. Bon appetit!