Stuffed cabbage without meat. Yes, these meatless cabbage rolls, but in spite of the modest structure, obtained nutritious and tasty. On the palate, this option is no worse than the traditional recipe. Help to diversify Lenten table.
INGREDIENTS
Cabbage - 1 head
Water -500 ml.
Tomato paste -1st.l.
-30ml vegetable oil.
Sol -1 / 2ch.l.
For filling:
Rice - 400g.
-1-2sht bulb.
-50ml vegetable oil.
Tomato paste -2st.l.
Water -200 ml.
The mixture Paprika -1 / 2ch.l.
Herbs "Mediterranean" -1 tsp
Red bell pepper - 1 / 3ch.l.
COOKING METHOD
400 grams of rice well wash out and let excess water to drain.
Prepare the filling. Large onion cut into cubes.
The pan pour 50 ml of vegetable oil, onion fry until translucent, add 2 tablespoons tomato paste fry for approximately 1 minute.
Adding rice, pour 200 ml of water. Add the spices. I add a company kameez I like them very much for their flavor and aroma. A mixture of half teaspoon pepper, herb seasoning Mediterranean are blend of herbs of basil, rosemary, oregano, thyme and other herbs. Add the red peppers.
Put a teaspoon of salt, mix, like all the liquid is absorbed remove from heat.
Take the cabbage leaf put stuffing and wrap as conventional stuffed. The kettle, pot or saucepan put on the bottom and top of a cabbage leaf put stuffed.
Prepare filling. Pour into bowl 500 ml of water, add 1 tablespoon tomato paste, pouring 30 ml. vegetable oil and half a teaspoon salt and stir.
Fill the cabbage rolls. Top placing cabbage leaves, stuffed cabbage when cooked to no unfolded - put on top of a suitable diameter of the plate.
Cooking cabbage rolls over medium heat until done 30-40 minutes.
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Details and cooking detail you can see in my very brief video below.
Bon Appetit!