Vegetable cabbage rolls are a light, healthy and tasty dish. It is great for dietary and vegetarian meals. It's easy and quick to prepare. Any set of vegetables to taste and availability in the house is suitable as a filling.
In order to prepare such cabbage rolls, you need the following products: white cabbage, broccoli, savoy cabbage, carrots, onions, leeks, rice, sour cream, tomatoes, sunflower oil, salt, ground black pepper, champignons.
First of all, we need white cabbage leaves. You can do it in two ways. Cut the head of cabbage near the stalk and boil for 10 minutes, cool and remove the leaves. Or you can remove the leaves very carefully, so as not to break them, and boil them. Then cool.
Preparing the stuffing for cabbage rolls. We clean and wash the carrots, leeks and onions. Grate the carrots and chop the onion.
Add chopped champignons, savoy cabbage and broccoli. Pour sunflower oil into the pan and simmer until almost done for 10 minutes.
Place boiled rice in vegetables. Salt and pepper the filling to taste.
Mix all filling ingredients.
Cut off the thickening of the cabbage leaves. We put the filling in each and wrap it in an envelope.
We are preparing the gravy in which the cabbage rolls will be cooked. Place flour in a saucepan or pan with a thick bottom and add sour cream.
And tomato juice or crushed tomatoes. As a last resort, tomato paste. I just don't really like her. Mix so that there are no lumps.
Pour two glasses of water, salt and pepper to taste. I definitely add sugar, but it's a matter of taste. Place cabbage rolls in the sauce, add bay leaf. Place on medium heat.
Cook the cabbage rolls for 30 minutes and turn off. We taste the sauce, if there is not enough salt, pepper or sugar, add it.
Vegetable cabbage rolls are ready.
Tasty, fast and healthy. By the way, this is an absolutely dietary dish: not fried, not spicy.
Ingredients:
1 kg young cabbage
150-200 g boiled rice
2 onions
1 carrot
250-300 g fresh champignons
pepper
salt
bay leaf and other favorite spices
How to cook vegetable cabbage rolls:
Wash the mushrooms thoroughly and cut them into slices, chop the onion very finely, and grate the carrots.
In a pre-prepared frying pan, heat the vegetable oil and fry the onion until slightly translucent.
Then put the carrots into the bowl, simmer the vegetables for another 4-5 minutes, and then add the chopped champignons to it, then cook the ingredients for 5-6 minutes.
At the end of this time, salt, pepper and add spices. Then, in a separate bowl, combine vegetables and mushrooms with boiled rice.
Mix the ingredients thoroughly, then begin wrapping the cabbage rolls. This is how it is done.
Remove the top leaves from the head of cabbage; they are not needed, then remove the others, wash them well and place a small amount of filling on the leaf, which needs to be wrapped in a small envelope.
Then place the formed cabbage rolls in a duck pot with preheated water, where you simmer them over low heat for 25-30 minutes.
Determine the readiness of the cabbage rolls by the degree of softness of the cabbage leaves.
Stuffed cabbage rolls according to recipes from the chef. Watch the video!
Pickled vegetarian cabbage rolls
Ingredients:
3 onions
2 carrots
a couple of celery stalks
3-4 tbsp. spoons of vegetable oil
1 kg cabbage
2-3 cloves of garlic, salt, pepper and other spices
How to cook pickled vegetable cabbage rolls:
Cut the onion into small cubes, and the carrots and celery into very thin strips. After this, saute all the vegetables in preheated vegetable oil for 5-6 minutes.
Then separate 2-3 small leaves from the cabbage head, chop them into thin strips and mix with fried vegetables and garlic pressed through a crusher.
Salt all ingredients and fry them for another 3-4 minutes. Place the remaining cabbage in a saucepan, add boiling water and cook over low heat for 4-5 minutes, then remove the vegetables and cool.
After this, disassemble the cabbage into leaves, cutting off the thick parts. Place about one tablespoon of filling into each leaf and roll them into envelopes.
Then place the latter in a saucepan, along with the peppercorns, a little more salt and a bay leaf.
After this comes the most interesting part of the preparation: you need to put a slight pressure of about a kilogram on the cabbage rolls and keep the products for about a day at room temperature.
Then move the pan to the refrigerator, where the cabbage rolls should steep for another 5-6 days, after which they will be ready to eat. The taste of such pickled cabbage rolls will be somewhat specific, but interesting.
Vegetable cabbage rolls are a very tasty simple dish for those who fast or are vegetarians. And meat-eaters will be delighted with the food. A juicy multi-ingredient filling of carrots, onions, paprika and rice and tender cabbage leaves stewed in tomato sauce will impress everyone who loves to eat with appetite.
Delicious photos of vegetable cabbage rolls for inspiration
Even a beginner can handle the technology. The filler can be supplemented and modified. Process the cabbage in the microwave or on the stove. For the sauce, we use tomato paste or ketchup mixed with sour cream (this option is not suitable for vegetarians and fasting people, of course).
Features of the vegetable cabbage rolls recipe
Shell
Cabbage can be white or... We already had the last option, but with meat.
Instead of cabbage, you can use grape leaves.
Methods for softening leaves
- Place one or two leaves in the microwave for 3 minutes.
- Cut out the stalk, put the head of cabbage in a saucepan, fill it with water, put it on the fire and boil for 20 minutes.
Filling
As already mentioned, we form the filler according to our taste and in accordance with the range of the refrigerator.
Vegetables:
- carrots, onions;
- Bulgarian pepper;
- tomatoes;
- eggplant;
- zucchini;
- peas;
- potato.
Cereals:
- buckwheat;
- pearl barley.
Cooking methods
Frying vegetable cabbage rolls step by step and in stages is completed by stewing the preparations in tomato sauce.
This can be done in a frying pan, in a saucepan or cauldron. You can put the dish in the oven or simmer it on the stove. The most correct and healthy option is the oven. Vegetables retain maximum nutrients and vitamins.
A mandatory step is adding the sauce. It can be with pieces of onions and carrots, peppers, tomatoes, cabbage. It can be made by mixing tomato paste and sour cream. Or add just a tomato based sauce. The choice is up to the hostess.
Baby food and will become the best friend of those who decide to lose weight. From this article you will learn interesting recipes, as well as the secrets of preparing vegetable cabbage rolls.
How are vegetable cabbage rolls prepared?
If you love the taste of classic cabbage rolls with meat, then you will probably like vegetable cabbage rolls. The technology for preparing this dish is practically no different from the traditional one. That is, you will need cabbage leaves and vegetable filling boiled until half cooked or processed in some other way. To diversify the taste of the dish, you can add rice, mushrooms or any other ingredients.
Stuffed cabbage rolls with vegetable filling
Summer is the most favorable season for preparing this dish. A lot of fresh vegetables are just asking to be served on our table straight from the garden. Therefore, read how you can prepare vegetable cabbage rolls, and also get down to business:
- Take six leaves of white cabbage, wash them and carefully cut off the thick veins.
- Boil 500 ml of water in a saucepan and boil the cabbage leaves until soft.
- Peel half a medium-sized zucchini and cut into small cubes.
- Wash and cut into strips five fresh champignons.
- Scald one large tomato with boiling water, remove the skin and chop with a knife.
- Remove seeds from two sweet peppers of different colors and cut into cubes.
- Peel one medium carrot and grate it on a fine grater.
- Place a frying pan on the fire, pour vegetable oil into it, and then fry the zucchini in it. At the end, add pepper and carrots to it and simmer the vegetables together for five minutes.
- Place mushrooms, remaining vegetables, salt and ground pepper into the pan.
- After five minutes, remove the pan from the heat and transfer the filling to the cabbage leaves. Roll up the cabbage rolls and place them in a thick-bottomed pan.
- Dilute four tablespoons of tomato paste in cabbage broth and pour this mixture over the cabbage rolls.
Simmer the dish over low heat for half an hour, and when it is ready, serve with sour cream and fresh herbs.
Korean-style vegetable cabbage rolls
Here is a low-calorie recipe that will surprise your guests with an unusual taste and special aroma. How to cook marinated vegetable cabbage rolls? Read the recipe for this dish below:
- Take one forkful of white or Chinese cabbage and disassemble it into leaves. You can discard the outer shell, but place the inner part in a colander and pour boiling water over it.
- When the water has drained, transfer the leaves to a saucepan, salt each of them and put them in the refrigerator for two days.
- After the specified time has passed, you can start preparing cabbage rolls. To do this, remove the cabbage from the pan and drain the excess water.
- Peel three small carrots and grate them on a fine grater.
- Peel three heads of garlic (namely heads, not cloves) and chop with a knife.
- Rinse one bunch of dill under running water and chop with a knife.
- Place the prepared ingredients in a bowl, and then add coriander, red and black pepper. Mix vegetables and herbs thoroughly.
- Place a spoonful of filling on the edge of the cabbage leaf and wrap it up. If you want the rolls to be smaller, divide the base in half.
- Place the pieces in the pan tightly to each other.
- To prepare the brine, boil one liter of clean water in an enamel bowl, and at the end add three tablespoons of sugar and two salts. Boil the solution for a couple of minutes, add a tablespoon of vinegar and immediately remove the pan from the heat.
- Pour hot brine over the cabbage rolls, wait until they cool, and marinate in the refrigerator for a day.
Crispy cabbage rolls will surely please you and your guests.
Lazy cabbage rolls
This dish can be made from the simplest products that can be found in the refrigerator of any housewife. To prepare lazy vegetable cabbage rolls, you will need:
- Boil 100 grams of rice until half cooked.
- Grate one large carrot on a fine grater, chop finely white cabbage, and cut the champignons into slices.
- Fry vegetables with mushrooms in a frying pan with the addition of one spoon of tomato paste.
- Salt the cabbage and mash it with your hands until it releases juice. After that, mix it with rice and a couple of tablespoons of flour. If desired, add one chicken egg to them.
- Combine all the products, mix them, and then form the resulting minced meat into balls of the same size.
- Place the cabbage rolls in a fireproof bowl and place in a preheated oven.
- To prepare the sauce, peel one onion and a few cloves of garlic and cut into thin slices. Fry them in vegetable oil, add a couple of tablespoons of flour, tomato paste and dilute the ingredients with water. At the end, add salt, bay leaf and spices to taste.
- Remove the pan from the oven, pour the sauce over the cabbage rolls and place them back in the oven.
When the dish is ready, your kitchen will be filled with an incredible aroma. Serve the vegetable cabbage rolls while they are still hot.
Stuffed cabbage rolls in Chinese cabbage
If you are fasting, then use our recipe and prepare one that can compete with any meat. How to make vegetables with a photo will help you with this:
Lenten cabbage rolls
This dish can be served not only as a main dish, but also as a side dish or hot appetizer. How to cook vegetable cabbage rolls:
Stuffed cabbage rolls with mushrooms
As you may have noticed, preparing vegetable cabbage rolls is not difficult. So try another simple recipe:
- Boil a small head of young cabbage in salted water and separate into leaves.
- Peel two onions and two medium carrots, then chop with a knife and fry in a frying pan.
- Boil 100 grams of rice until tender, and then rinse in cold water.
- Fry 400 grams of chopped mushrooms in vegetable oil and then transfer to a bowl.
- To prepare the sauce, fry finely chopped onion and diced tomatoes in the same pan. Add 250 grams of sour cream to the vegetables.
- Form cabbage rolls from the leaves and filling, place them on a baking sheet and cover with sour cream sauce. Cover the pan with foil and bake in a preheated oven until done.
When the cabbage rolls are browned, remove them from the oven, place them on plates and serve, pouring the sauce over them.
Stuffed cabbage rolls in a slow cooker
To prepare a tasty and healthy dish, you will need:
- Process a small forkful of young cabbage.
- Prepare minced meat from boiled rice, vegetables fried in vegetable oil (carrots, onions, bell peppers and eggplants), spoons of tomato paste, salt and spices to taste.
- Form the cabbage rolls, place them in the multicooker bowl and fry on both sides.
- Turn the device on to the “Stew” mode, pour the cabbage rolls with tomato or sour cream sauce diluted with water and cook for 40 minutes.
Serve this light vegetable dish hot.
Conclusion
We hope that vegetable cabbage rolls will become your favorite dish and will appear on the dinner table more often. Study the recipes collected in our article and surprise your loved ones with new tastes.
Stuffed cabbage rolls have been prepared for a very long time. Traditionally it is a stuffing of minced meat and rice wrapped in a cabbage leaf. But for vegetarians and fasting people, you can offer a version of a popular dish without meat - vegetable cabbage rolls. They consist only of vegetables, the taste is simply amazing, and with the right selection of ingredients - even better than cabbage rolls with meat. Therefore, today I propose to get acquainted with the recipe for vegetable cabbage rolls. The filling in them is simply replete with a variety of tastes and aromas, so even if you are not opposed to meat in your diet, I highly recommend trying it, you won’t regret it.
Ingredients
- white cabbage 1.5 kg
- carrots 2 pcs.
- zucchini 300 g
- rice cereal 0.5 cup.
- onion 1 pc.
- green beans 200 g
- tomato ketchup 150 ml
- salt, spices to taste
- vegetable oil 4 tbsp. l.
How to cook vegetable cabbage rolls
I'll deal with the cabbage first. Traditionally for cabbage rolls it is boiled in a pan of water, but I use a simpler method. I wash the head of cabbage and place it in a plastic bag. I twist it tightly and put it in the microwave at maximum power for 10 minutes. After some time, I take out the cabbage and cover it with a kitchen towel right with the bag. I leave it for another 15 minutes. After this, the leaves come off very easily.
At this time I prepare the vegetable filling. Heat the vegetable oil in a frying pan, add the grated carrots and fry a little over medium heat. Then I add a quarter ring of onion. I sauté everything together until light golden brown.
I wash the green beans and cut them into small pieces.
I pour out the rice.
And zucchini cut into small cubes, peeled and seeded.
Simmer everything together under the lid over low heat for 10 minutes. The liquid released from the zucchini will be immediately absorbed by the rice. There is no need to cook the vegetables at this stage.
I place a tablespoon of vegetable filling on the edge of the cabbage leaf.
And I wrap it in an envelope.
I do the same actions with the rest of the leaves.
I put the cabbage rolls in a saucepan, fill them halfway with water, and top them with ketchup.
Simmer over low heat for 40 minutes.
Vegetable cabbage rolls are ready, serve hot, and add sour cream.
On a note:
- The stewing time depends on the cabbage, I have young cabbage, so it cooked quickly,
- The composition of the vegetable filling can be absolutely anything, it all depends on your preferences.