Composition / ingredients
Cooking method
How to make vegetarian cabbage rolls?
1. First of all, put a pot of water on the stove and pour salt. Then pour the right amount of rice into the boiling liquid. The cereal is cooked for approximately 20 minutes, you need to mix it periodically. Then pour into a colander and rinse under running water.
2. Heat the water in a large saucepan. Take the required amount of cabbage leaves. In hot water, you need to lower 1-2 leaves and cook until soft for about 2-3 minutes. Cool the leaves on a plate or cutting board.
3. Peel the onions and carrots. Chop the onion into small pieces. Grate the carrots on a coarse grater. Fry the vegetables in vegetable oil and combine with boiled rice.
4. Put the rice filling on a cabbage leaf, wrap it up. So make all the cabbage rolls, and put them in a deep frying pan or saucepan.
5. Add tomato paste to cold water and stir. Cut the onion into medium pieces, grate the carrots coarsely. Add the vegetables to the sauce along with salt and black pepper, stir.
6. Pour the sauce over the cabbage rolls, cover the pan with a lid and simmer for 20-30 minutes over low heat. Then leave it under the lid for another 15 minutes. Readiness can be checked with a knife or fork, if the cabbage is soft, then the dish is ready. Serve hot vegetarian cabbage rolls to the table. Enjoy your meal!
If desired, mushrooms can be added to the filling of vegetables and rice. If these are champignons, then they can be fried together with vegetables. Such cabbage rolls are very satisfying, although they do not contain a single gram of meat. They are suitable for vegetarians and for those who observe fasting. And if such cabbage rolls are prepared in order to diversify the menu, then you can serve them with sour cream sauce or ketchup.
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
