1. Main Page
  2. Second course
  3. Lean cabbage rolls with mushrooms

Vegan Cabbage Rolls with Mushrooms

A treat for mushroom lovers! This appetizing dish comes together quickly and easily. Vegan cabbage rolls with mushrooms will please any vegetarian.

LucyAuthor avatar
Recipe author
Lean cabbage rolls with mushrooms
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 2 g
Fats 38 % 8 g
Carbohydrates 52 % 11 g
124 kcal
GI: 45 / 55 / 0

Cooking method

  1. Step 1:

    Step 1

    Step 1:

  2. Step 2:

    Step 2

    Step 2:

  3. Step 3:

    Step 3

    Step 3:

  4. Step 4:

    Step 4

    Step 4:

  5. Step 5:

    Step 5

    Step 5:

  6. Step 6:

    Step 6

    Step 6:

  7. Step 7:

    Step 7

    Step 7:

  8. Step 8:

    Step 8

    Step 8:

  9. Step 9:

    Step 9

    Step 9:

  10. Step 10:

    Step 10

    Step 10:

  11. Step 11:

    Step 11

    Step 11:

  12. Step 12:

    Step 12

    Step 12:

  13. Step 13:

    Step 13

    Step 13:

  14. Step 14:

    Step 14

    Step 14:

  15. Step 15:

    Step 15

    Step 15:

  16. Step 16:

    Step 16

    Step 16:

  17. Step 17:

    Step 17

    Step 17:

  • Lay out all the ingredients you've gathered. Start with the mushrooms: cut them into nice pieces. Set a small saucepan over low heat, add 50 g (about 3½ tablespoons) of the sunflower oil, and add the mushrooms. Cover and cook for 8 minutes. Don't worry that there's no extra liquid—the mushrooms will release plenty of juice as they cook, and you'll want to keep it, so don't pour it off. Turn off the heat when they're done. Take a deep skillet with high sides—a regular one will work, but the next steps are easier with a deep pan. Pour in all the remaining sunflower oil and add the onions cut into half-rings. Fry until the onion just starts to turn golden. Now add the raw rice (rinsed under the tap) along with the mushrooms. Season with salt and pepper, stirring. Keep the heat low and fry for 10 minutes. But that's not the end. Pour 200 g (about ¾ cup) of water over the vegetables, cover, and simmer for at least 10 minutes or so, until the rice absorbs the water. Turn off the heat but leave the lid on so it can steam. Meanwhile, boil the cabbage in a pot of water until soft and no longer crunchy. Lift out the head and separate the leaves. Spoon the filling from the skillet onto each leaf and fold it up like an envelope. Place the cabbage rolls in a pot, add water, and now pour in that reserved mushroom liquid—it'll keep the rolls company for the next 15 minutes, until the water comes to a boil.

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
  • White fortified boiled 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
  • Rice - 344  kcal/100g
  • Champignons - 24  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g

Similar recipes

Related and additional categories: