Compound:
- 1 head of cabbage
- 1 cup rice
- 2 carrots
- 2 onions
- 1 small sweet pepper
- 200 grams frozen mushrooms
- 1 cup fresh or frozen herbs
- 1 tablespoon vegetable oil
- 2 tablespoons tomato paste
- 2 garlic cloves for sauce
- 0.5 tablespoon flour
Cooking:
- Remove the top leaves from the cabbage and place in a saucepan. Pour in water and after boiling, cook for 5 minutes, so that the leaves can be easily torn off from the head.
- Boil the rice for 10 minutes, after salting the water, put it in a colander.
- Peel the onion and chop finely.
- Peel the carrots and grate on a coarse grater.
- Sweet pepper cut into small strips.
- Defrost mushrooms, add sweet pepper and fry in vegetable oil until tender.
- Finely chop the greens.
- Mix rice, carrots, onions, mushrooms and herbs in a bowl, salt and pepper to taste.
- Wrap the minced meat in cabbage leaves.
- Prepare the sauce. To do this, pour 1 tablespoon of vegetable oil into the pan, add flour, finely chopped garlic, salt. Slightly overcook and add tomato paste. Mix well. Dilute with water to obtain a thin sauce, cook for 1 more minute.
- Fry the cabbage rolls a little in a pan, pour over the sauce and simmer until the cabbage is ready.
- Drizzle the sauce from the skillet before serving.
