Exclude cream from this recipe and you will get an appetizing lean dish. Thanks to the wonderful properties of the slow cooker, cabbage rolls turn out juicy, soft and delicious. Do not doubt, even meat lovers will like them.
Ingredients
- Cabbage (white-haired) – 1 head
- Fig - 1 glass
- Champignons - 400 g
- Onion - 2 pieces
- Cream - 100 ml
- Vegetable oil - 2 tbsp.l.
- Ground black pepper - to taste
- Salt - to taste
- Mushroom broth - 1 l
Step-by-step cooking recipe
Peel the cabbage from the damaged leaves, cut out the stalk and place it in a saucepan with boiling water.
Cook the cabbage for 30 minutes, remove from time to time and carefully remove the soft leaves. Continue until all suitable leaves are removed.
Wash the rice and pour boiling water for 15 minutes.
Chop the champignons and peeled onions.
Turn on the "Frying" mode, heat the oil, pour the onion with mushrooms and fry until tender.
Select some of the mushrooms, mix the rest with rice, add salt and ground pepper.
Put some filling on the edge of the cabbage leaf. Tuck the edges inside and roll up the loose roll. Repeat the steps with the remaining blanks.
Put the cabbage rolls in the bowl of the slow cooker.
Separately mix the broth, cream, salt, ground pepper and the remaining mushrooms.
Pour the prepared cabbage rolls sauce, close the lid and turn on the "Stewing" mode for half an hour.
