Recipes vegetable cabbage

Simple vegetable stuffed


1 kg of young cabbage

150-200 g of cooked rice

2 onions

1 carrot

250-300 grams of fresh mushrooms



bay leaf, and other favorite spices

How to cook stuffed vegetable

  1. Thoroughly rinse the mushrooms and cut them into slices, onion finely chop, carrot rub on a grater.
  2. to prepared pan, heat the vegetable oil in which fry the onions until the status light transparency.
  3. Then, in the bowl insert carrots, simmer the vegetables for 4-5 minutes, then add the sliced ​​mushrooms in it, and then cook the ingredients for 5-6 minutes.
  4. After this time, salt, pepper and add spices. Then, in a separate bowl connect vegetables and mushrooms with boiled rice.
  5. Thoroughly mix the ingredients, and then start to wrap stuffed cabbage. This is done in such a way.
  6. On the cabbage, remove the upper leaves, they do not need, and then remove the other, rinse them well and spread on a sheet of a small amount of filling that needs to be wrapped in a small envelope.
  7. Formed stuffed utyatnitsu then put in a preheated water, where they cook simmer 25-30 minutes.
  8. Ready cabbage is determined by the degree of softness of cabbage leaves.

Stuffed of recipes from the chef. Watch the video!

Pickled vegetarian cabbage rolls


3 onions

2 carrots

a couple of celery stalks

3-4 tablespoons. tablespoons vegetable oil

1 kg of cabbage

2-3 cloves of garlic, salt, pepper and other spices

How to cook stuffed cabbage pickled vegetables:

  1. Onion cut into small cubes and carrots and celery - very thin strips. Thereafter sauté all vegetables in a preheated vegetable oil for 5-6 minutes.
  2. then separated from cabbages 2-3 small sheets, which are also thin strips chop and mix with sauteed vegetables and passed through a masher garlic.
  3. Salt all the ingredients and cook them for 3-4 minutes. The remaining cabbage put in a saucepan, cover with boiling water and cook over very low heat for 4-5 minutes, then remove and cool vegetables.
  4. After that, disassemble the cabbage on the leaves, while cutting thick slices. In each leaf put about one tablespoon of filling and fold them in envelopes.
  5. These are then put into the pot, along with the bell pepper, even a small amount of salt and bay leaf.
  6. After that comes the most interesting part of the preparation: cabbage rolls need to install a small bends around a kilogram and maintain product overnight at room temperature.
  7. Then move the pan in the refrigerator, where stuffed cabbage should insist another 5-6 days, after which they will be ready for use. Taste of pickled cabbage is more specific, but interesting.