This recipe for dietary cabbage rolls is sure to appeal to everyone who watches the figure. There is absolutely no meat here, but only vegetables, rice and vegetable oil. I like to cook these cabbage rolls with round rice the most.
Ingredients
- Cabbage (white) – 1 head
- Cherry tomatoes - 300 g
- Mushroom broth - 700 ml
- Allspice - 2 peas
- Salt - to taste
- Mushrooms - 350 g
- Round rice - 1 glass
- Carrots - 1 piece
- Onion - 2 pieces
- Vegetable oil - 50 ml
- Coriander - 0,5 tsp.
- Ground black pepper - to taste
- Salt - 1 tsp.
Step-by-step cooking recipe
Cut out the stalk and put the cabbage in a saucepan with boiling water.
From time to time, remove the cabbage from the water and remove the finished leaves with a fork. Continue the procedure until you remove all suitable leaves.
Rinse the rice under running water, put it in a deep bowl and pour boiling water for 15 minutes.
Cut mushrooms and onions into small cubes, grate carrots and tomatoes.
Fry onions and carrots in a preheated frying pan with oil until golden brown.
Add the mushrooms and coriander seeds. Cook for 10 minutes, stirring constantly.
Mix the rice with fried, ground black pepper and salt. Knead the mass with your hands until smooth.
Boil the mushroom broth separately, add allspice, salt and tomato mass. Boil for 5 minutes.
Put some filling on the edge of the cabbage leaf and roll it into an envelope. Repeat the steps with the remaining leaves.
Cover the bottom of the pan with cabbage leaves, and place cabbage rolls loosely on top of each other.
Pour in the broth with the tomato, cover and simmer for 50 minutes over low heat.
Leave the finished cabbage rolls in the pan for 15 minutes after turning off.
