Stuffed cabbage is vegetarian. Simple vegetarian cabbage rolls

Step 1: Prepare cabbage leaves properly.

We clean the head of cabbage from the top leaves and rinse thoroughly. Cut out the stem with a long sharp knife. Next, we collect water in a saucepan and put it on medium heat. The water needs to be salted. We put the whole cabbage in boiling, salted water, and cook it over low heat for 7-10 minutes. It is important to take into account that the cabbage leaves become soft, but not boiled. After that, you need to move the cabbage into a colander and let the water drain well. We cool the cabbage a little and divide it into sheets, while selecting only whole and wide leaves. If their base and veins remain rough, they can be beaten off a little with a kitchen hammer, without damaging the integrity of the cabbage leaf.

Step 2: Vegetarian stuffing for cabbage rolls.

In a pot of boiling water, add one teaspoon of vegetable oil and a little salt. We also send peeled and pre-washed rice there. Cook it for 10 minutes over low heat. Mushrooms need to be washed, peeled and cut into pieces. Onions, carrots and bell peppers are also peeled and washed well. Onion and pepper are cut into small pieces. Carrots are rubbed through a medium grater. A little vegetable oil is poured into a heated pan. Onions and carrots are fried until golden. After that, sliced ​​\u200b\u200bmushrooms are added and fried until cooked. Mushrooms will be ready when they are significantly reduced in volume and all the juice has evaporated from them. During cooking, the mushrooms should be stirred occasionally. Add diced tomatoes and bell pepper to the pan, salt and pepper the filling to taste and simmer for about 5 minutes. Turn off the stewed vegetables and mix thoroughly with rice. Let the filling cool completely.

Step 3: We form cabbage rolls.

We spread two tablespoons of the filling on the cabbage leaf and fold it in the form of an envelope, wrapping the edges inward. We spread the cabbage rolls on a preheated pan, fry them for several minutes, and then pour them with sour cream and cover with a lid. Stew cabbage rolls over moderate heat for about 10 minutes. Instead of sour cream for cooking cabbage rolls, you can use tomato juice.

Step 4: Serve Vegetarian Stuffed Cabbage.

Put the cabbage rolls on a plate, pour plenty of sour cream sauce from the pan and decorate with finely chopped herbs or twigs. The dish is served hot. These cabbage rolls are very tasty to serve as a side dish for meat dishes. Enjoy your meal!

Cabbage leaves can also be prepared in another way: wrap the cabbage in foil and send it to the oven preheated to 200 degrees. After 5-7 minutes, the leaves will soften, but will not lose their beneficial qualities.

If you like spices, then you can add cilantro, basil or other additives to your taste in the stuffing for cabbage rolls.

Stuffed cabbage can also be steamed (instead of a frying pan). Then the sauce is served separately with the dish. Steamed cabbage rolls are even more airy and low-calorie.

Cabbage rolls. Indeed, a very tasty and beautiful dish. Of course, the preparation of this dish requires time, but its incomparable taste justifies the time spent.

Is it possible to cook vegetarian cabbage rolls? There is nothing easier.

The main thing is to prepare the necessary ingredients, find free time and stock up on a good mood. All the necessary ingredients are readily available in retail chains.

With our detailed, step-by-step instructions for preparing vegetarian cabbage rolls, even a novice hostess is sure to succeed. And your family or guests will appreciate your work.

The basis of vegetarian cabbage rolls is young white cabbage, white mushrooms and rice. In our recipe, the mushrooms are dried, but if someone has frozen mushrooms on hand, it’s also good, the cooked dish will not suffer from this. For understanding and easy perception of the instructions, we will consider and describe two types of mushrooms - both dried and frozen.

White cabbage is a low-calorie vegetable, only 27.0 kcal.

100 grams of cabbage contains:

• Proteins - 1.8 gr;
• Fats - 0.1 gr;
• Carbohydrates - 4.7 gr.

A complex of vitamins A, B1, B2, B6, E, PP, a high content of vitamin C, as well as macro- and microelements such as iodine, potassium, calcium, magnesium, manganese, copper, sodium, selenium, sulfur, phosphorus, fluorine, chlorine, zinc.

Mushrooms "White" - these gifts of Nature give the dish a special, forest flavor, make the dish nutritious and rich.

Mushrooms, in dried form, have a high calorie content (286 kcal).

100 grams of mushrooms contain:

• Proteins - 30.3 gr;
• Fats - 14.3 gr;
• Carbohydrates - 9.0 gr.

As well as the necessary vitamins B1, B2, B6, B9, E, PP, C, macro- and microelements necessary for the body - iron, potassium, calcium, magnesium, sodium, phosphorus.

Rice - in many countries, this cereal is the leader in use, in relation to other cereals. In addition to the fact that it has excellent taste, in its chemical composition, rice has collected almost the entire periodic table. Its calorie content is 303 kcal.

100 grams of rice contains:

• Proteins - 7.5 gr;
• Fats - 2.6 gr;
• Carbohydrates - 62.3 gr.

As well as a full complex of B vitamins, PP vitamins, as well as macro- and microelements necessary for the human body, such as iron, iodine, potassium, calcium, magnesium, manganese, copper, sodium, selenium, phosphorus, fluorine, zinc .

First, let's talk about mushrooms:

! If dried mushrooms are taken as the basis for cooking, they must be soaked in water to soften all night, and in the morning proceed tocooking vegetarian cabbage rolls. Drain the water from the mushrooms, it will not be needed;

! If frozen mushrooms are taken as the basis for cooking, they need to be thawed, finely chopped and boiled for 15 minutes, drain the water, it will not be needed. By weight, frozen mushrooms will need 200 grams.

Vegetarian cabbage rolls with rice and mushrooms: a step by step recipe

Required ingredients for vegetarian cabbage rolls:

• Mushrooms "White" dried - 25 grams;
• White cabbage - 4 leaves;
• Steamed rice - 65 grams;
• Sweet pepper - 30 grams;
• Carrots - 60 grams;
• Butter - 60 grams;
• Sea salt - 1/2 teaspoon;
• Black peppercorns - 1/6 teaspoon;
• Bay leaf - 1 piece;
• Dried greens (parsley, dill) - 1/2 teaspoon;
• Required gravy ingredients:
• Wheat flour - 2 tablespoons;
• Fresh tomato - 100 grams;
• Sour cream - 4 tablespoons;
• Honey - 1 teaspoon;
• Sea salt - 1/2 teaspoon.

How to cook vegetarian cabbage rolls

1. Rice, soak in water for 3 hours to soften;

2. Pour purified water into the pan (so that the cabbage leaves are completely covered with water), put the burners on full heat, when the water boils, dip the cabbage leaves into boiling water, lightly press them with a spoon, but do not break them so that the leaves retain their integrity form, and boil for softening for one minute. Then carefully remove the leaves from the pan and let drain.

We do not pour out the broth from cabbage leaves, we leave 200 milliliters for the preparation of cabbage rolls;

3. Cut the pepper into thin strips, peel the carrots, cut into thin strips and stew them in butter.

4. Mushrooms are drained from the water, if they are large, finely chopped and sent to stew with peppers and carrots for 20 minutes;

5. Drain the rice, rinse until the water is clean, drain again and add stewed peppers, carrots and mushrooms to it. Add salt, ground black peppercorns and mix everything thoroughly. Our stuffing for cabbage rolls is ready.

6. Place 1/4 of the filling on the edge of the sheet and carefully wrap the sheet with an envelope so that the filling is completely inside the sheet. Put the finished stuffed cabbage in a saucepan. In the same way, wrap the rest of the leaves and lay on the bottom of the pan.

We take a pan no more than two liters in size, the bottom of the pan should approximately coincide with the size of four cabbage rolls.

7. Add bay leaf, dried herbs to the saucepan with cabbage rolls, pour cabbage broth (200 milliliters) and set to cook for 15 minutes at an average burner temperature, the broth should not boil away, just boil slightly.

While the cabbage rolls are cooking, prepare the ingredients for the future gravy.

Gravy preparation method:

1. Fry the flour in a dry (without oil) pan until golden brown.

2. Cut the tomato in half, remove the stalk and three on a fine grater (discard the peel from the tomato after rubbing).

3. Combine the flour with the tomato, add sour cream, honey, salt, mix everything thoroughly until smooth and send it to the cabbage rolls in the pan.

4. Cook cabbage rolls in gravy for 2 minutes.

Our delicious vegetarian cabbage rolls are ready. If desired, they can be decorated with fresh herbs. The above ingredients are for two servings.

Have a good meal, friends!

Larisa Yaroshevich's recipe.

Vegetarian cabbage rolls for the new year 2014 to the site

There is a huge variety of prescription options for making cabbage rolls, although the technology is the same for everyone. A variety of products can be put in cabbage rolls as a filling: vegetables, cereals, mushrooms, in a word, the composition of the filling depends entirely on individual tastes. Methods for preparing cabbage rolls are also different: they can be boiled in a saucepan (and even fried beforehand) or baked in the oven. And sauces for cooking are also used (or not used at all) purely for taste. Today I want to offer a recipe for vegetarian cabbage rolls in sauce, cooked in the oven.

Such cabbage rolls can be an excellent item for vegetarian adherents to be included in the New Year's menu of 2014 or for some other celebration, since you can hardly imagine a more festive and tasty dish.

Ingredients for vegetarian cabbage rolls

medium (or large) cabbage

2 pieces each: onions, bell peppers, carrots and tomatoes

ground pepper

sour cream - 200 grams

vegetable oil - a quarter cup

rice - half a cup

champignons - 200 g.

Cooking step by step photo recipe for the new year 2014 vegetarian cabbage rolls:

First, prepare the cabbage leaves, in which we will wrap the filling. Initially, we thoroughly wash the head of cabbage and carefully cut the stump out of it with a knife. This will greatly facilitate the process of separating the cabbage leaves from the head.

Vegetarian cabbage rolls on site

We heat water in a saucepan and lower the head of cabbage into it.

Vegetarian cabbage rolls on site

Literally after 8 minutes of cooking, the cabbage leaves themselves will begin to easily separate from the head of cabbage. It remains only to remove the cabbage from the water and “undress” it.

Vegetarian cabbage rolls on site

Then cut off the thickened part of each cabbage leaf with a knife.

Vegetarian cabbage rolls on site

Now let's start preparing the filling. Grind the carrots on a coarse grater and divide into unequal two parts (the smaller part will be used to prepare the sauce).

Vegetarian cabbage rolls on site

Finely chop the onion (although whoever likes it) and also divide it into 2 parts.

Vegetarian cabbage rolls on site

Cut the mushrooms into thin medium-sized slices.

Vegetarian cabbage rolls on site

Cut the tomatoes and bell pepper into thin strips.

Vegetarian cabbage rolls on site
Vegetarian cabbage rolls on site

After 5 minutes of frying the mushrooms with onions, add the rest of the vegetables (carrots, peppers and tomatoes) to them and simmer for 7 minutes.

Vegetarian cabbage rolls on site

Mix the stewed vegetable mixture with rice (pre-cook it for 10 minutes).

Vegetarian cabbage rolls on site

The filling is ready.

Vegetarian cabbage rolls on site

We form doves. We spread the cabbage leaf on the cutting board and put a little stuffing on it.

Vegetarian cabbage rolls on site

Roll up the roll

Vegetarian cabbage rolls on site

bending the sides inward

Vegetarian cabbage rolls on site

so that the filling does not come out.

Vegetarian cabbage rolls on site

Cooking doves. We put the cabbage rolls in a container suitable for use in the oven.

Vegetarian cabbage rolls on site

For the sauce, grate a tomato and mix it with already chopped onions, carrots, salt and pepper, pour sour cream, add a glass of water.

Vegetarian cabbage rolls on site
Vegetarian cabbage rolls on site

Pour the stuffed cabbage with the resulting sauce.

Stuffed cabbage is a hearty, light and always tasty dish. As a rule, you can cook it with any fillings. In this selection you will find vegetarian cabbage rolls with vegetables, rice, legumes and other fillers.

Simple vegetarian cabbage rolls

If you love minimalism, or you don't have time to prepare gourmet dishes, make cabbage rolls with rice, onions and tomatoes. This is a very easy and budget recipe, which is more relevant than ever during a crisis :-)

For sauce:

• 800 g chopped tomatoes
• 150 g. Tomato paste
• 1 cup vegetable broth
• 1 tbsp vegetable oil
• 1 medium onion
• salt and pepper to taste

For pigeons:

• 1 medium sized head of cabbage
• ½ cup boiled rice
• ½ cup fried onion
• dried vegetable mix
• seasonings and salt to taste

Cooking:

1) Make the sauce first. Pour some oil into a frying pan and add the chopped onion.

Fry until golden brown and soft. Then add chopped tomatoes. It is advisable to first pour boiling water over them and remove the skin, without it the tomatoes will be more tender. Place the rest of the sauce ingredients in the saucepan, bring the mixture to a boil, and then simmer over low heat for 20 minutes. You should have a soft, thick mixture.

At the end, you can add a little vegan sour cream or cream and mix.

2) Divide the head of cabbage into separate sheets. Heat water in a large saucepan and place the sheets in it. It is necessary to boil them a little so that they become softer and it is possible to roll them into rolls. But do not digest, otherwise the cabbage rolls will fall apart.

Remove the leaves from the water and set aside.

3) Mix all the ingredients for the filling, add ¼ of the prepared tomato sauce so that the filling is not dry.

Lay it in the center of the sheet and carefully wrap it. Try not to overfill. If necessary, you can pin the envelope with a toothpick (see photo at the bottom of the page), and remove it after cooking.

4) Roll up all the cabbage rolls in this way, then put them on the bottom of the pan, starting with the largest ones and ending with the smaller ones. Fill a saucepan with sauce and add vegetable stock or water. Bring to a boil, and then reduce heat as much as possible. Simmer for about 40 minutes until soft.

5) Delicious and juicy vegetarian cabbage rolls are ready!

The principle of preparing cabbage rolls is always the same, but the fillings can be very diverse. Below we offer you many interesting options:

Vegetarian cabbage rolls with lentils and zucchini

Ingredients for 8-10 pieces

• 1 large cabbage
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 ½ cups oatmeal
• 1 cup dry lentils
• ½ cup unsalted pistachios (or other nuts)
• ½ cup raw sunflower seeds (optional)
• 2 medium carrots, peeled and grated
• 1 medium zucchini, grated
• ¼ cup fresh parsley
• 1 tablespoon soy sauce
• 1 tablespoon mustard
• ½ teaspoon black pepper
• 1 teaspoon paprika, oregano and fennel

Instruction:

1) Boil the lentils. Fry the onion, carrot and zucchini in a pan. Add lentils and other ingredients, dress with sauce and mustard.
2) Prepare the leaves as in the first recipe. Fill them with stuffing, roll up and place in a saucepan. You can use the same tomato sauce, diversifying it with spices and herbs.
3) If you do not like red sauces, then you can simply boil cabbage rolls in vegetable broth with herbs and bay leaves. When serving, you can put fried carrots and onions, fried mushrooms or any other on top of the stuffed cabbage.

Vegetarian cabbage rolls with mushrooms

Filling Ingredients:

• 1 medium white onion
• 1 garlic clove
• 2 cups mushrooms, peeled and finely chopped
• olive oil
• fresh herbs
• 3 tablespoons soy cream

For sauce:

• 1 glass of tomato juice
• 2 tablespoons vegan mayonnaise
• salt and spices to taste

Cooking:

1) Heat up a frying pan, pour in the olive oil and add the chopped onion. When it turns golden, add chopped mushrooms and stir. Cook until tender, adding water occasionally if necessary. Salt and pepper. At the end of cooking, add finely chopped garlic, spices, and soy cream.
2) Fill the prepared cabbage leaves with stuffing, roll up, pour over the sauce and send to simmer in a saucepan for half an hour. Serve hot!

Vegetarian cabbage rolls with couscous and vegetables

Tender, soft, delicious vegetarian cabbage rolls in a new version - with exotic couscous and a mix of vegetables.

Ingredients:

• 1 glass of couscous (for sure, you are familiar with it. It is sold in specialized stores or hypermarkets like Auchan in the cereal section).
• 1¼ cups vegetable broth
• ½ cup rice
• Vegetable mix (You can buy ready-made or make your own from carrots, mushrooms, red onions, zucchini)
• ½ cup lentils
• Salt and pepper
• ¼ teaspoon. dried basil

For the Italian sauce:

• 2 large tomatoes
• ½ cup cherry tomatoes
• 2 brown tomatoes (if available)
• 1 small onion
• 5 fresh basil leaves
• ¼ teaspoon chili pepper
• Salt and pepper
• Pinch of sugar (optional)
• Lemon juice (optional)

Cooking:

1) Cook-kus is prepared very simply and quickly, this is one of its main advantages. Take a saucepan, pour vegetable broth into it, bring to a boil. Pour the cereal, mix, boil for 1 minute, remove from heat and let it brew for 10 minutes.
2) Boil rice and lentils.
3) Heat oil in a frying pan, add chopped onion and then other vegetables. Season and fry until done.
4) Make an Italian sauce: peel the tomatoes, chop in a blender. Fry the onion and add the tomato mixture and the rest of the sauce ingredients to it. Simmer until thickened.
5) Mix rice, couscous, lentils and roasted vegetables. Prepare boiled cabbage leaves, put the filling and a spoonful of sauce, wrap. Use a saucepan with a thick bottom, pour the sauce there, put the cabbage rolls on top, pour the rest of the sauce. If it is not enough, add broth or plain water. Simmer until done.

Vegetarian cabbage rolls with tofu and Teriyaki sauce

Ingredients:

• 1 large head of cabbage
• 1.5 cups brown rice (dry)
• 1 pack firm tofu
• 2 carrots
• 1.5 cups green beans or peas
• 2 celery stalks
• 1 tbsp sesame oil
• 2 tablespoons sesame seeds
• 1/2 cup chopped green onions
• 1 teaspoon ground ginger
• 1 teaspoon mustard
• 2 tbsp soy sauce
• 1 cup teriyaki sauce

Cooking:

1) First prepare the rice. Boil as usual at a ratio of 1 serving of rice to 2 servings of water. Then let it cool under the lid.
2) Make a vegetable mixture. To do this, cut the carrots into thin strips or use a special cutter for cooking Korean carrots. Thinly slice the celery. Lightly fry the mixture along with the beans (peas), then cool and add the sesame oil.

3) Drain the water from the tofu, press down with a press and let drain for 30 minutes. Then fry the pieces of tofu in a frying pan, and then chop with a fork. Add sesame seeds, green onions, mustard, soy sauce, ginger and combine with rice.

4) Now fill the cabbage leaves halfway with the tofu rice and halfway with the vegetable mixture. Roll up the cabbage rolls, place them on the bottom of a pot or baking sheet, pour over the teriyaki sauce. Bake for 30-40 minutes.

Vegetarian cabbage rolls with potatoes

• 2 large potatoes
• Half red onion
• 3 tablespoons of olive oil
• 1/2 cabbage
• 3 garlic cloves
• 1/2 cup soft vegan cheese (soy or cashew)
• 1 cup marinara sauce
• greens
• salt and pepper to taste

Cooking:

1) Peel the cabbage from the top sheets. Choose the largest and send to boil in a pot of water. Finely chop the rest of the cabbage (3-4 leaves).
2) Cut the potatoes into small cubes, chop the onion, herbs, garlic. Add chopped cabbage. Pour the mixture into the pan and fry in olive oil. Add water and simmer vegetables until tender. Then add the vegan cheese to the mixture and stir.
3) Pour marinara sauce on a heavy bottomed baking sheet. Stuff the cabbage leaves with stuffing, roll up and place on the bottom. Cover the dish with foil and place in the preheated oven for 25-30 minutes.

Helpful Hints:

1) If you do not have the opportunity to pre-boil cabbage leaves, then you can roll up fresh ones. But this must be done carefully so as not to break them. Fold the sheet as shown in the picture below and pin with a toothpick:

2) So that the cabbage rolls do not burn, simmer them on the smallest fire. It is better to choose a baking sheet or pan with a thick bottom. You can also put a thick sauce on the bottom, and lay cabbage rolls on top:

3) If you do not like tomato sauce, then you can use diluted soy, Teriyaki, vegan mayonnaise or sour cream half diluted with water.

Enjoy your meal!

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