Vegetable stuffed cabbage rolls: cooking recipes
The recipe for vegetable stuffed cabbage rolls is ridiculously simple. They can be cooked at any time of year and enjoy the taste of vegetables and sauce. Of course, it takes a little effort, but for that it is a full dish for the second course.
These vegetable cabbage rolls have decent look, they can decorate not only daily but also festive table, and the main thing is that they are not inferior in taste to meat cabbage rolls. This is a great way to saturate with vitamins, which does not harm the figure.
It is important to remember that the vegetables, with which the cabbage leaf begins, should be fresh, with a small amount of moisture and well fried. Onions, carrots, celery, bell peppers or parsnips work well for this purpose.
"Autumn on the doorstep."
Stuffing without rice and meat can be very tasty. Those in doubt have not yet cooked them with mushrooms and vegetables.
Ingredients needed for cooking:
- Peking cabbage - 1 cabbage;
- Onions - 2 pieces;
- Carrots - 2 pieces;
- Champignons - 330 grams;
- Tomato - 2 pieces;
- Sweet pepper - 1 piece;
- Tomato juice - 280 ml;
- Eggplant - 1 piece;
- Vegetable oil;
- Dill - 1 bunch;
- Salt;
- Black pepper.
You can also take regular white cabbage, but Peking cabbage has a more delicate taste, as well as it is easier to roll.
Vegetable cabbage rolls "Autumn on the threshold"Cooking sequence
:- The first thing to do is to deal with the sauce and stuffing. To do this, it is necessary to wash all the vegetables. Mushrooms and eggplants should be put aside, they are not needed for now. Peel onions, peel carrots, remove seeds from peppers, wash tomatoes.
- Cut the prepared vegetables into cubes. Divide them into 2 parts, one half will be used for stuffing and the other half for sauce.
- Add chopped mushrooms to the vegetables for stuffing.
- Stew this mixture over medium heat, for about 20-25 minutes. Season with salt and pepper to taste.
- Remove the skins from the aubergine, cut into small cubes and add to the vegetables for the sauce.
- Sauté the vegetables for the sauce, season with salt and pepper.
- Add the tomato juice and sauté for another 15 minutes.
- Now it's time for the cabbage. You need to cut out the thickest part of the main part, it will not let neatly roll up the cucumbers.
- Drop the cabbage leaves for 20 seconds in hot water to make them more pliable.
- Wrap a tablespoon of filling in the cooled cabbage leaf. Do the same with the other leaves.
- Place half-cooked cabbage rolls in a greased tin or large pan.
- Pour the sauce over the top.
- Cover with a lid or foil and place in an oven heated to 170°C for 35-45 minutes.
- Sprinkle the chopped dill over the cauliflower and serve.
Vegetable cabbage rolls are quick enough to be a good lunch or dinner, and most importantly, they do not need a side dish. The dish is nourishing and unusual, rich in useful vitamins. Vegetable cabbage rolls are easy to surprise.
"Homemade"
Vegetable cabbage rolls in this recipe are very similar to meat rolls. The main difference is the absence of meat, but it is almost imperceptible. Such a dish can be consumed during the mail, and will also appeal to vegetarians.
Necessary ingredients for cooking:
- White cabbage - 1 sprout;
- Steamed rice - 200 grams;
- Carrots - 2 pieces;
- Onions - 1.5 pieces;
- Tomato paste - 30 grams;
- Dill - 0,5 bundle;
- Parsley - 0,5 bundle;
- Salt;
- Pepper;
- Laurel leaf;
- Vegetable oil.
Tomato paste can easily be replaced with tomato juice, it will require about 1 cup.
Vegetable cabbage rolls: step by steprecipeCooking
sequence:- It is necessary to wash the cabbage and separate it into individual sheets. The easiest way is to put the cabbage for 2 minutes in a pan of hot water, take it out and carefully remove the top sheets. Once they are slightly cooked, they come off quickly and easily. Harder veins on the sheets can be cut out or lightly beaten off with a hammer.
- Now you can stuff the plate. For this we need to add 210 grams of rice, pour 420 ml of water and boil it until it is almost ready.
- Peel the onions and finely dice them.
- Fry it until golden brown in a pan with vegetable oil.
- Peel and grate carrots on a coarse grater.
- Add the carrots to the onions and fry until soft.
- Mix two thirds of the vegetables with the rice, season with salt and pepper.
- Finally, you can deal directly with the stuffed cabbage rolls. Put a tablespoon of filling on one sheet and wrap it in an envelope. Do the same with all the other stuffed cabbage rolls.
- Pour about 2 cubic metres of clear water into a deep pan. Place the stuffed cabbage rolls in several layers.
- Braise on low heat for 15 minutes.
- The sauce for the stuffed cabbage rolls is very easy to make. Mix leftover roasted vegetables with tomato juice or paste, lightly diluted with water. Simmer for 2-3 minutes.
- Pour sauce over stuffed cabbage rolls and leave to stew for another 15-20 minutes.
- In a pan place a bay leaf and finely chopped greens on top.
The dish turns out hearty and flavorful. With stuffing, you can always experiment, add your favorite vegetables. Even the sauce can be changed according to your taste, since it largely determines the final taste of the stuffed cabbage rolls. Those who like spicy dishes can add a few cloves of garlic or red pepper to the sauce. This will only make the taste brighter and richer.
"The right solution".
It is difficult to surprise gourmets with classics, so it's time to take note of an unusual recipe for vegetable cabbage rolls, the preparation of which does not take much time. The taste of them turns out quite exotic, although they are prepared from familiar and popular products.
Ingredients that will be required for cooking:
- Savoy cabbage - 1 cabbage;
- Rice - 70 grams;
- Carrots - 2 pieces;
- Parsnip - 1 piece;
- Celery - 1 piece;
- Sweet pepper - 1 piece;
- Onion - 2 pieces;
- Tomato - 3 pieces;
- Garlic - 4 cloves;
- Salt;
- Black pepper;
- Vegetable oil.
It is not necessary to take Savoy cabbage, you can take Peking or white cabbage, but it is with it that the stuffed cabbage turns out juicy and tender, not boiled when folding.
Another important point is that it is necessary to choose rice of a non-sticky sort. For example, basmati. It falls apart perfectly, while easily mixed with vegetables, creating a delicate, homogeneous consistency.
Vegetable stuffed cabbage rolls: step-by-steprecipeCooking
sequence:- Wash the rice and boil it until tender, slightly salting the water. After cooking the rice once again rinse well and leave aside to drain the water.
- Rinse and peel vegetables.
- Dice or coarsely shred carrots and place them in a hot pan with vegetable oil.
- Dice parsnips and celery and add them to the carrots. Stir.
- Fry the vegetables until soft, it takes about 5-7 minutes. It is important not to forget to stir them.
- Peel one onion and cut it into medium sized cubes. Add it to the rest of the vegetables.
- Add diced or chopped bell peppers, washed and seedless.
- Fry without a lid for another 5-8 minutes, stirring frequently to ensure that the vegetables are fried homogeneously and do not stick.
- Finally, add finely chopped or minced garlic cloves and cooked rice.
- Stir the stuffing, salt and season to taste, adding your favorite spices if desired.
- Cover the pan with a lid, turn down the heat to minimum and simmer for another 3-5 minutes. Already at this stage the rice with vegetables can be eaten, but the main thing is to hold out, because the goal is vegetable cabbage rolls.
- Wash the cabbage and separate the leaves. They come off easily, elastic, so they do not break or tear when removed. Savoy cabbage is also convenient in that it does not need to be boiled, remove tough veins, it is immediately ready to eat, which saves a lot of time.
- Put 1 or 2 tablespoons of stuffing into the cabbage leaf, it all depends on the size of the leaf and the desired size of the future cabbage rolls.
- When the stuffed cabbage rolls are almost ready, the last thing left to do is to make the sauce. To do this, finely chop the rest of the onions and tomatoes, fry them on medium heat, add a little water and stew. For homogeneity, you can chop the sauce with an immersion blender. Season with salt and spices to taste.
- Heat a large frying pan, grease it with vegetable oil.
- Fry the stuffed cabbage rolls on both sides until golden brown. It will only take one minute on each side.
- Once they are golden, add the sauce, turn down the heat to low, cover and leave to simmer for 13 to 15 minutes.
- You can serve, garnish with greens.
Dumplings are now difficult to surprise anyone, because the dish is present in various variations in almost all nationalities. But after cooking Lenten cabbage rolls, it will be easy to collect praise from guests and housemates.
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