Stuffed cabbage can’t be left out of the traditional Christmas menu, that’s why we’ve brought you a recipe for meatless stuffed cabbage with mushrooms.
Ingredients
- 1-2 sour cabbages
- 500 g champignon mushrooms
- 200 ml rice
- 1 celery
- 2 carrots
- 1 yellow onion
- 150 ml tomato sauce
- 60 ml oil
- 1 handful of dill
- 1 handful of savory
- bay leaves, salt, pepper
Instructions
Finely chop the onion, add oil to a pan and sweat it.
Grate the carrots and celery on the smaller part of the grater and add to the onion. Cook over a low heat, stirring a few times.
Slice the cleaned mushrooms, add to the pan and season. Stir and cook the vegetables with the mushrooms. After 4-5 minutes, remove from the heat, add the washed rice, a little chopped cabbage and stir.
Cut out the hard rib of each cabbage leaf. Chop a few leaves, pour oil in the bottom of the oven dish (Roman clay dish), add the chopped cabbage, then the sliced mushrooms and season.
Spoon the cooled stuffing into the leaves, fold and place on the mushrooms. Top with sliced mushrooms and chopped cabbage. Spoon the tomato sauce and some savory on top.
Cover and place in the oven for about 2 hours, until the cabbage and rice are cooked.
When it is ready, you can serve it with polenta, sour cream, mushrooms and hot peppers.
Enjoy your meal!
