Lazy cabbage rolls with mushrooms
We keep on following the Lent but with tasty dishes. Due to the Lent I decided to replace the mince meat with mushrooms – the result is super!
6
portions 
Ingredients:
- Rice – 1 glass;
- Onion – 1 pc;
- Carrot – 1 pc;
- Champignons – 500 g;
- Fresh cabbage – 500 g;
- Mushroom broth cube – 1 pc;
- Olive oil – 4 tbsp;
- Paprika – 1 tea spoon;
- Chili – ½ tea spoon;
- ‘Forest pick up’ (optional) – 1 tea spoon;
- Salt, black ground pepper.
Step 1
Wash out the rice. Put it to the sieve, then put the sieve to the bowl and wash out it all. Mix up rice under running cold water and drain out water a few times until the water is transparent.
Step 2
Cut the onion into sticks.
Step 3
Heat olive oil in thick-bottom saucepan. Put the onion to it. Parboil on low heat for a minute.
Step 4
Meanwhile, grate the carrot on a small grater.
Step 5
Put to the onion. Parboil all together for another two minutes. Add paprika and chili.
Step 6
Wipe champignons with a wet napkin and cut into big pieces.
Step 7
Add mushrooms to the saucepan. Mix up.
Step 8
Cut the cabbage into sticks.
Step 9
Put to vegetables and mix up all.
Step 10
Put washed out rice.
Step 11
Mix up all, pour with boiled water to cover the surface of products but to avoid floating. Add mushroom broth and mix up. Sprinkle with salt and pepper. You may add ‘Forest pick up’ or just crush dry mushroom. Put the cover on and stew on low heat for 15 minutes.
Step 12
Open the cover, mix up, cover again and leave for 10 minutes. It is very tasty with greens and pickled cucumbers.
Bon appetite!
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