Lean cabbage rolls with mushrooms

Lay out on the table all the ingredients that we have collected for cooking. We start with champignons. We cut them into beautiful pieces. We put a small saucepan on a low heat. We fill it with 50 grams of sunflower oil and throw mushrooms. Cover the saucepan with a lid, and wait 8 minutes.

Don't worry about the absence, the champignons will release enough juice during quenching. By the way, we will still need it, so in no case do not get rid of the slurry. Turn off the fire when the extinguishing is over.

 We take out the frying pan. It should be deep, with high sides. The usual one will do, but then the next part of cooking will be more difficult. We put half rings of onions in a frying pan, before pouring all the remaining sunflower oil from a set of ingredients. 

 Fry the onion until it starts to turn golden. Now add the raw rice, washed under the tap, as well as mushrooms. Add pepper and salt, stirring. The stove fire should be low, and the frying should last 10 minutes. But this is far from the end. 

 Fill the toasted vegetables with 200 grams of water. Close the pan and simmer. You will need at least ten minutes, adjusted for error.During this time, the rice should absorb water. Turn it off, but leave the lid on the pan. Let him languish in a couple.

 We take out the cabbage, boil it in a saucepan, in boiling water. We are waiting for it to become soft and stop crunching. We take out the swing and open its leaves. We put the stuffing from the frying pan in them and roll up like a written envelope. We put the cabbage rolls in a saucepan, pour water, and at this moment a long-delayed mushroom broth is used, which will keep the cabbage rolls company for the next 15 minutes until the water boils.