Composition / ingredients
Cooking method
Boil the peeled potatoes in salted water. Cool and grate on a coarse grater. Boil the mushrooms, rinse. Chop the peeled onion. Fry the mushrooms and onions in vegetable oil until tender. Add spices, salt, chopped parsley, mix together with potatoes.
Dressing: fry onions and carrots in oil until tender. Add bay leaf, sauce, sour cream, salt, water. Bring to a boil, set aside.
Boil the water separately and put the cabbage cut at the stalk into boiling water, hold for 10 minutes. Remove the cabbage and disassemble it into leaves. Cut off their hard vein. Put the filling in the center of each sheet and wrap the sheet in a cabbage roll.
Put the cabbage rolls in a saucepan, pour the dressing, top up with water so that all the cabbage rolls are closed. Put the pan in the oven 180C for 40 minutes. Ready-made cabbage rolls with potatoes to serve hot. Bon appetit!
Calorie content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Fresh porcini mushrooms - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
