Vegetable stuffed cabbage is a lean version of a favorite dish. Recipes and secrets cooking vegetable cabbage rolls with pumpkin, turnip, mushrooms, grilled

Vegetable stuffed cabbage is a lean version of a favorite dish. Recipes and secrets cooking vegetable cabbage rolls with pumpkin, turnip, mushrooms, grilled

If you think that stuffed cabbage without meat cannot be tasty and satisfying, then you are mistaken. After all, lean cuisine can be not only tasty, but also diverse.

Minced meat can be replaced with cereal, vegetable or mushroom. And if the time for the formation of cabbage is not so much, then you can cook lazy cabbage rolls.

Vegetable cabbage - general principles

To make the cabbage rolls really tasty, choose thick, not cracked cabbage. Especially tasty vegetable cabbage rolls are obtained from young white cabbage or Chinese cabbage.

Perhaps the most time-consuming process, frightening housewives - is the preparation of cabbage leaves. But, knowing a few tricks, softening the cabbage will not be difficult:

1. Whole cooked cabbage. The vegetables are thoroughly washed, the upper leaves are harvested, and around the stalk they make deep cuts from the bottom and let the cabbage into boiling water, boil for 3 to 5 minutes depending on the variety. Cabbage taken out, carefully remove the leaves. If the inner leaves remain hard, head out again in the same water. Do the procedure until a sufficient number of leaves. It is important not to overdo the cabbage in boiling water so that the leaves do not boil soft, otherwise they will tear when forming cabbage rolls. By the way, the remaining water after cooking can be used as the basis for gravy.

2. Cooking cabbage in the microwave. Prepared cabbage is placed in a suitable plastic bag and sent to the microwave for 5 minutes, setting the maximum power. After the plugs are carefully removed and taken apart. If necessary, as in the previous version, send the cabbage for re-heating. Here you should be especially careful when removing the head from the bag, you can easily burn yourself with steam.

3. Freezing cabbage. The method is unusual, quite long, but effective. Cabbage is prepared: remove the top leaves, washed, dried. After laid out in the bag and sent to the freezer for at least 4 hours, depending on the size of the head. Next, the cabbage is thawed and divided into leaves. 4. Use the oven. Carefully remove the leaves from the prepared cabbage, cutting them off at the stalk, making sure that the leaf does not burst, after the cabbage leaves are wrapped in foil and sent to the heated oven for 5-7 minutes. The process is complex, fresh cabbage leaves are not easy to separate from the fork without spoiling their appearance. But this type of heat treatment, unlike the others, retains all the taste and healthy qualities of cabbage.

1. Vegetable stuffed cabbage with champignons


• forks of fresh cabbage;

• 2 bulbs and carrots;

• a bunch of parsley;

• fresh champignons - 5 pcs .;

• rice groats - 350 g;

• frying oil - half glass;

• black pepper, salt - on a pinch.


1. Scalded cabbage with boiling water disassemble into leaves.

2. Rinse the cereal, soak in hot water for a few minutes, then rinse again.

3. Peel the carrots, rinse, grate, chop the onions with a knife, clean the mushrooms, rinse, cut into slices.

4. Put a little onion with a carrot and mushrooms on a red-hot frying pan with butter, stew on a weak flame for 3 minutes.

5. Chop parsley finely.

6. In a small cup, mix the swollen cereal with vegetables, mushrooms and herbs, add salt and pepper.

7. For each cabbage leaf, spread out on a small amount of filling, wrap in the form of an envelope.

8. Put extra cabbage leaves in a deep cast-iron container, on top stuffed cabbage rolls.

9. Prepare the pot: put the remaining onion and carrot in a separate pan, fry a little, add salt, pepper, pour water, bring to the boil.

10. Fill the stuffed cabbage with the prepared sauce, adjust the smallest fire and simmer a little less than half an hour.

11. When serving, put the cabbage rolls on the plates, pour the sauce, garnish with lettuce greens.

2. Grilled cabbage rolls


• a large head of cabbage;

• rice cereal - incomplete glass;

• Canned corn - 200 g;

• peanuts without husks - 2 handfuls;

• dill - beam floor;

• cooking oil - 20 ml;

• salt - pinch; • a little ketchup.


1. Scalded cabbage disassemble into leaves, cut out all the rough parts.

2. Boil washed rice in lightly salted water.

3. Roast the peanuts in a dry frying pan.

4. Prepare the filling: Mix the grains of canned corn with finely chopped dill and roasted peanuts, ground in a blender, add a little salt.

5. On each piece of paper, put 2 teaspoons of filling, wrap in an envelope.

6. Grill the grill with oil, put the prepared cabbage rolls, fry on all sides.

7. Serve on a la carte plates, watering with ketchup.

3. Lazy cabbage rolls vegetable with pumpkin


• any rice groats - 200 g;

• ordinary cabbage - a small piece;

• onion head;

• 1 carrot;

• a small piece of pumpkin;

• 3 tomatoes;

• salt, black pepper - 10 g;

• mushroom broth - 400 ml.


1. Cut the onion into strips, rub the carrot on a grater with large teeth.

2. Clean the pumpkin from the thick peel and chop into small cubes.

3. Shred cabbage in small squares.

4. Soak the cereal for 10 minutes in boiling water, then drain the water, rinse the rice.

5. Put onion, carrot on a hot frying pan, fry for a couple of minutes on moderate heat.

6. Add cabbage and pumpkin, then, stirring, for a few minutes, add salt and pepper.

7. Put the crushed tomatoes without skin.

8. To the vegetables, add cereal, mix well.

9. Pour in some hot water and simmer everything on a moderate heat until the vegetables and cereal are completely softened.

10. When serving, place the vegetable mixture on a la carte plates, next to put a piece of fried any meat.

4. Vegetable stuffed cabbage with beans, potatoes and mushrooms


• 2 small heads of cabbage;

• 20 potato tubers;

• 3 onions;

• red beans - 6 handfuls;

• white fresh mushrooms - 4 pcs .;

• white mushrooms in a dry form - 1 handful;

• a little tomato paste;

• pepper, salt, seasoning sweet pepper - about half a teaspoon;

• oil for frying - 130 ml.

Preparation: 1. Soak the beans in water for 2 hours. Soak dry mushrooms for a few minutes.

2. Cut cabbage stalks from cabbage heads. Scald cabbage with hot water, disassemble into leaves, cut off all coarse parts.

3. Prepare the bean filling: in a pan with butter, fry the onion half, chopped into crumb, add the beans, heat slightly, add salt, and pepper. In the form of warm beans with the onion, mash.

4. Prepare the mushroom stuffing: chop the fresh mushrooms with a knife, fry in a frying pan in the heated oil with the other half of the onion, season with salt and pepper.

5. Peel the potatoes, grate them with the rest of the onions, salt, pepper and stir.

6. Put the potato mass in 1 tablespoon in hot oil in a frying pan and fry like draniki. Put the pancakes in a clean dish.

7. Twine each cabbage leaf into a bun.

8. On each pancake, put a tablespoon of filling, put pancakes in the bag, fill the edges inward. And so do with all the leaves, while alternating bean and mushroom fillings.

9. Stuffed cabbage rolls layered in a deep cast-iron container, lightly salt and sprinkle with paprika. When laying the cabbage rolls with mushroom stuffing, put on them swollen dry mushrooms. A layer of stuffed cabbage with bean filling pour boiled water, and stuffed cabbage with mushroom filling - liquid from the soaked dry mushrooms.

10. Put the pot in a hot oven at a moderate temperature, cook for 60 minutes.

11. Prepare gravy: in a small cup, dissolve the tomato with water, pour in the stuffed cabbage roll, stew in the oven for a few more minutes.

12. Put the cabbage rolls on the plates, pour the resulting sauce.

5. Vegetable cabbage with turnips


• head of cabbage;

• five medium turnips;

• 2 bulbs;

• 4 cloves of garlic;

• a small amount of sunflower oil;

• 10 g of salt.


1. Peel the turnips and onions, cut them into thin strips, fry in oil.

2. Scald the cabbage with hot water, divide by leaves. Finely cut the small leaves with a knife and mix with turnips and onions, add chopped garlic. 3. Put the stuffing on large leaves, form envelopes.

4. Place the stuffed cabbage in a deep cast-iron container, simmer under a lid over moderate heat.

5. Serve hot, watering sour cream.

6. Vegetable stuffed cabbage with bell pepper


• 1 cabbage fork;

• 2 carrots;

• 4 bell peppers;

• a pair of bulbs;

• 4 celery leaves;

• garlic head floor;

• a glass of sour cream;

• a small amount of vegetable oil;

• half a teaspoon of salt.


1. Peel and chop all vegetables, fry everything with chopped celery leaves in a pan with butter.

2. Pour the cabbage with hot water and separate the leaves. Chop small ones and place them in vegetables, add chopped garlic, add salt.

3. Place the vegetable filling on suitable cabbage leaves, wrap in an envelope.

4. Put the cabbage rolls on the frying sheet, pour sour cream diluted with water, put in an oven heated to 180 degrees for half an hour.

5. Serve the stuffed cabbage on a flat plate, watering with gravy, in which they are baked, next you can put a piece of baked or fried pork.

Vegetable stuffed cabbage - tricks and tips

• Since vegetables and cereals are part of stuffed cabbage vegetables, the dishes are independent and do not require an additional side dish. However, the cabbage rolls themselves can be an excellent side dish for any meat.

• Sauces will make the taste of vegetable cabbage more rich, use for their preparation sour cream, tomato paste, greens, garlic.

• Vegetable cabbage rolls are especially tasty when hot.

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