If you follow a fast or a diet, then try cabbage rolls with potatoes and mushrooms. So that the filling is not dry - I add a little butter, and mushrooms play an important role here. Prepare it, you will definitely like it!
Ingredients
- Cabbage (white) – 1 head
- Vegetable broth - 700 ml
- Bay leaf - 1 piece
- Tomato juice - 150 ml
- Salt - 1 tsp.
- Potatoes - 400 g
- Porcini mushrooms - 300 g
- Onion - 2 pieces
- Carrots - 1 piece
- Vegetable oil - 50 ml
- Butter - 50 g
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Make a deep incision in the cabbage and remove the stalk. Place the cabbage in a pot of boiling water.
Periodically remove the cabbage from the pan and remove the finished leaves with a fork. Continue until you remove all the appropriate leaves.
Peel the potatoes, cover with cold water and boil until tender.
Mash the potatoes with a potato masher to a puree-like state, season with salt, pepper and add butter. Mix everything well.
Cut the onion and mushrooms into small pieces, grate the carrots.
Fry onions and carrots in a preheated frying pan with oil until golden brown. Select a part for the filling. Add tomato sauce and bay leaf to the rest. Boil for 10 minutes.
Add the mushrooms and continue to fry for another 10 minutes.
Mix the mashed potatoes with the roast. Taste it and add salt if necessary.
Put the potato filling on the edge of the cabbage leaf and roll it into an envelope. Repeat the procedure with the remaining leaves.
Cover the bottom of the pan with cabbage leaves, lay cabbage rolls loosely on top.
Pour in the boiling broth and tomato roast. Add salt and simmer for 45 minutes over low heat.
