Vegetarian Cabbage Rolls Steamed From Savoy Cabbage. Step-by-step Recipe With Photo

Vegetarian cabbage rolls with mushrooms are steamed and are great for dietary, vegetarian and lean menus. The cabbage rolls are extraordinarily tasty, very appetizing, and, if applicable to food, beautiful, unlike their fellows from white cabbage, stewed in a brazier or fried in a pan. Savoy cabbage tastes better than white cabbage, the head is loose, it is easier to disassemble it into separate leaves. The color of the leaves is from pale green to emerald.

• Cooking time: 45 minutes
• Servings: 4

Ingredients for Savoy Cabbage Steamed Vegetarian Cabbage Rolls

• 4 large leaves of savoy cabbage;
• 150 g fresh champignons;
• 100 g of round rice;
• 120 g of onions;
• 2 cloves of garlic;
• 80 g carrots;
• 130 g bell pepper;
• 1 chili pod;
• salt, pepper, vegetable oil;
• soy sauce, Dijon mustard, cilantro and soy yogurt for the sauce.

Steaming Vegetarian Cabbage Cabbage Rolls

We start by preparing products for the filling. Wipe fresh champignons with a napkin or rinse with running cold water, cut the peeled mushrooms into thin slices.

Pour a tablespoon of vegetable oil into the pan, when the oil heats up, put the mushrooms. We cook the mushrooms for a few minutes, stir so that they are evenly fried, no need to salt!

We spread the mushrooms from the pan. We cook vegetables in the same oil. Quickly fry the onions cut into thin half rings, add the chili pod cut into rings and finely chopped garlic. When the onion becomes translucent, add fresh carrots, cut into thin strips, fry over medium heat for several minutes.

Add sweet bell peppers, cut into small cubes, to the vegetables. Cook vegetables over medium heat for 10 minutes.

While the vegetables are stewing, prepare the cabbage leaves for the vegetarian cabbage rolls. We remove large undamaged leaves from the head of cabbage, cut the seal from the sheet with a sharp knife. Bring 2 liters of water to a boil, salt. Dip the cabbage leaves one by one into the water, blanch for 3 minutes, put them in a colander so that the water is glass.

Boil the round rice until tender, but first rinse the raw cereals in cold water. Then put the cereals in a saucepan, pour in 150 ml of cold water, after boiling, close the lid, cook over low heat for 10 minutes (do not salt!).

Put boiled rice in a bowl, add mushrooms.

Add stewed vegetables to rice and mushrooms, at this stage salt the filling to your liking, sprinkle with freshly ground black pepper.

Divide the filling into 4 parts. Put the filling on the edge of the blanched cabbage leaf so that it is closer to the fleshy edge of the leaf.

We turn the edges of the leaves inward, we fold neat envelopes.

Grease the steamer grate with a thin layer of vegetable oil. Place the vegetarian savoy cabbage rolls on the wire rack and simmer for 20 minutes.

Serve hot vegetarian cabbage rolls with mushrooms on the table, pour over the sauce. Bon Appetit!

The easiest sauce for lean cabbage rolls is 100 ml of soy yogurt, 2 teaspoons of Dijon mustard, 1 teaspoon of soy sauce, a handful of finely chopped cilantro - mix everything and pepper.