Cabbage - a traditional dish of Ukrainian cuisine, loved by the people of many countries. We offer you today to cook tasty and low-calorie vegetable cabbage rolls, which are sure to be appreciated by all.
Vegetable pickled cabbage rolls
Ingredients:
- bulb - 3 pieces;
- carrots - 3 pieces;
- celery - 250 g;
- vegetable oil - 4 tbsp. spoons;
- white cabbage - 1 pc .;
- garlic - 4 teeth;
- spice.
Preparation
Now tell you how to prepare vegetable cabbage rolls. The bulb is peeled off the husks, then washed and cut into small cubes. Carrots and celery, too, we clean, but shredded already thin straws. Then we pass the prepared vegetables on vegetable oil to softness.
This time we remove a few leaves from the cabbage, chop them with thin straws and mix with vegetable roasting, adding crushed garlic in advance and seasoning everything to taste. The remaining part of the head is placed in a large bowl, poured with steep boiling water, put on a small fire and cook for 5 minutes. Then we cool a cabbage, sort it out into leaves, cut off the thick parts of the stems and stack one table spoon of vegetable filling on each leaf.
After that, we form cabbage rolls in the form of dense envelopes and lay them in layers in enameled dishes, sprinkling with salt, red ground hot pepper and peas of black pepper. Then we set the oppression on top and stand the day at room temperature, and then we move it to the refrigerator. After about 4-5 days, cabbage rolls with vegetable filling will be ready.
Recipe for vegetables cabbage rolls
Ingredients:
- cabbage - 1 kg;
- boiled rice - 200 g;
- bulb - 2 pieces;
- carrots - 2 pieces;
- fresh champignons - 200 g;
- spices, laurel leaf.
Preparation
Champignons washed, processed and sliced. Peeled onion finely shred, and carrots three on a grater. Now in a frying pan we warm up the vegetable oil, spread out the ray, fry it to transparency. Then add the carrots, stew for a few minutes, then pour out the mushrooms to them. We cook another couple of minutes, salt, season with spices, mix and remove from the plate.
We combine the ready-made vegetable roast with boiled rice . Now take a bit of minced meat, put it on a cabbage leaf and wrap it with an envelope. We put the cabbage rolls in a chicken-fry, fill it with broth, put it on the fire and stew for about 30 minutes. When cabbage leaves become soft, we shift vegetable cabbage rolls with mushrooms to a dish and treat everyone!
Vegetable cabbage rolls in Korean
Ingredients:
- cabbage - 1 fork;
- bulb - 1 piece;
- carrots - 1 piece;
- garlic - 1 piece;
- laurel leaf - 3 pcs.
For marinade:
- water - 2 items;
- sugar - 0,5 items;
- vegetable oil - 0,5 items;
- vinegar - 0,5 items;
- salt - 1 tbsp. a spoon.
Preparation
We separate the cabbage leaves from the sticks, put them in a bowl and fill them with boiling water. We leave it to cool before they become soft. Carrots are cleaned, washed and rubbed on a grater. Bow small and shred and simmer with carrots until soft in a small amount of vegetable oil. Garlic is cleaned, crushed with garlic and mixed with vegetable roast. Add salt and pepper and
To make a marinade, pour water into the pan, pour sugar, salt and add vegetable oil. All mixed, heated to a boil, pour vinegar and bring to a boil. At the bottom of the pot we put a few laurel leaves. Then tightly put the prepared cabbage rolls, pour a boiling marinade and set the press on top. We withstand at room temperature, and then put another one day in the refrigerator. After the time, the pickled vegetable cabbage rolls are ready!