A nice dish for vegetarians – cabbage rolls with white mushrooms. Yes, no meat today. But you can open a can of beer anyway.
Traditionally we need to start from ingredients:
-head of cabbage;
– 600-750 grams of fresh or frozen white mushrooms;
– one onion;
– rice – 200 grams;
– sour cream – 200 grams;
– flour – 8 table-spoons;
– butter – 5 table-spoons;
– broth – 1 glass;
– salt, pepper.
First of all separate cabbage leaves from the head. It’s better to let it boil it for some time in advance.
The mushrooms are to be cut into pieces of 1 cm. Do not forget to thoroughly wash them beforehand.
Cut the onion and mix it with the mushrooms.
Melt two table-spoons of butter on a pan and add the mushrooms with the onions. Stew them stirring for ten minutes.
Now separates the cabbage leaves carefully. You can separate two or three leaves first and let the cabbage boil for some time more before separating others. It’s recommended to cut the thickening from the cabbage leaves off in order to make the rolls softer and tastier.
Back the stuffing. Having stewed the mushrooms and onions for ten minutes, flour them and add three table-spoons of sour cream, salt, pepper and stir the mixture thoroughly.
Stew it for five minutes more, then add the chopped greens and stir it again. Stew for five minutes more.
When the mushrooms ate ready, add the rice to them and stir it all again. The stuffing for the rolls is ready.
Then roll the stuffing into the cabbage leaves.
Now they need to be put into the oven (use the fireproof dish).
Now it is time to cook sauce for stewing the rolls. Melt three table-spoons of butter and add five table-spoons of sour cream, a glass of broth, salt, pepper. Boil it all for some time. You can also add the greens and herbals to your taste too.
Now add the sauce to your rolls.
Cover them tightly with the cabbage leaves.
Now place it into the oven heated to 180C for 70-90 minutesHowever it is better to check readiness of the upper cabbage leaves in an hour.