Lean stuffed cabbage with mushrooms and bulgur. Culinary blog

Mushroom lean cabbage rolls are a good way to supplement your strength with protein foods in lean time. This recipe is traditional monastic, only one detail has been changed: we add soy cream to the sauce, which, of course, was not in the old recipe. The sauce was made purely vegetable. But since we have the opportunity to flavor it with vegetable cream, why not do it? Please note that the recipe contains barley, which must be soaked overnight before boiling.

  • For stuffed cabbage:
  • 1/2 head of cabbage
  • 1 cup pearl barley
  • 1/3 cup bulgur
  • 200 g boiled mushrooms
  • 2 onions
  • vegetable oil
  • salt
  • For the sauce:
  • 300 ml soy cream
  • 4 large tomatoes
  • 2 onions
  • vegetable oil
  • 2 cloves of garlic
  • dill
  • salt

Stuffed cabbage is not such a difficult dish, but there is a difficulty in preparing cabbage leaves. It is almost impossible to make a raw head of cabbage into leaves without tearing them. Therefore, cabbage must somehow be prepared for this procedure. There are several ways. You can bake cabbage in the oven (this is a long time), you can freeze it (it also takes a long time and does not give a 100% guarantee of easy separation of leaves), another option is to boil the whole head of cabbage. The main difficulty here is to find a cabbage of such a size that it fits completely in your saucepan.
If you use this method, it is better to add a little vinegar or citric acid to the water – they will make the leaves stronger, breaking them will be a little more difficult. In any case, you will have to spend quite a long time at the stove, turning the cabbage so that it boils from all sides and removing the leaves layer by layer, and then again immersing the head of cabbage in water.
In parallel with how you prepare the cabbage, put the barley to cook.
Finely chop two onions and spasser in a large saucepan in vegetable oil. Add boiled mushrooms to the onion and simmer lightly. Then add the pearl barley to the stewpan and leave it under the lid on low heat for 10 minutes. During this time, brew bulgur (depending on the variety of preparation may be different, so be sure to follow the instructions on the packaging). Brewed cereals are also added to the stewpan, let it stew for another 5 minutes.

Beat the cabbage leaves slightly with a meat hammer (only if they are bent). Put 2-3 tablespoons of the filling into each sheet and fold. Place the cabbage rolls in a high-sided baking dish.

Now you can cook the sauce. Chop and fry the onion, then pour soy cream on it. Dip the tomatoes in boiling water and peel them, and then chop in a puree with a blender. Pass the garlic through a press, add chopped herbs and salt to taste. Pour the cabbage rolls over the sauce and put in the oven for 10 minutes. You can do without additional baking, but this will help the taste of sauce and cabbage rolls to unite.

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