Stuffed Chinese cabbage "Mushroom rain"

Description

close your eyes... take a deep breath the air ... can You smell the rain?.. when the air smells sweet innocent purity...when like sparks of happiness permeated all around?... You hear the rustle of leaves?.. as if through a luxuriant hat of trees rays of sunshine?.. and swirling on an unprecedented dance with rain drops.. they hug the ground.. caress her, to a moment later, through the grassy carpet toward the sun rushed mushrooms. so different.. and such aromatic - CHILDREN of the RAIN...I would like to invite You to indulge yourself in a post.. and just any day.. wonderful.. tender. dish.. where in the exciting dance interwoven intoxicating aromas of vegetables.. mushrooms.. impregnated with a delicate sauce.. .. because the Post is a real holiday, and the feast for our stomachs.. "Fast Moulnex"

Ingredients

Broth

500 ml
Vegetable oil

60 ml
Flour

3 Tbsp
Cabbage

800 g
Mushrooms

500 g
Onion

2 piece
Tomato paste

2 Tbsp
Vegetables

400 g
Salt
Black pepper
Spices
Carrots
Dill
Water

1 cup
Sugar

0.5 tsp

Cooking

first make the sauce for this dry hot pan put the flour, pour butter, stir well to avoid lumps

gradually pour in the vegetable broth, stir well to avoid lumps and cook, stirring until the consistency of thick cream. * to prepare 500 ml of a saturated vegetable broth in a saucepan, pour 1 liter of water, put 1 onion, 1 carrot, 1 stalk of celery, a few sprigs of fresh herbs(so as not to catch then across the pan, it is necessary to tie the bundle of thread), salt, pepper and cook on medium heat for about 30 minutes, closing, lid)

now add the chopped herbs (I used dill), salt, pepper and a pinch of nutmeg

the next step, we need to prepare the mushrooms: in a skillet in a small amount of oil fry chopped onion

add finely chopped mushrooms and stir, cook until all the moisture evaporates in the late season with salt and pepper to taste * if mushrooms to use fresh and good quality..so they were clean and white, then it is better not to wash, and before cutting to remove them from the skin, then they will not darken and will have a beautiful slightly brownish appearance in the finished dish

now it was her turn to cook vegetable stuffing. in a pan put frozen vegetables, it is better to take a Mexican blend, it is bright and festive add 2 tbsp tomato paste, 1 Cup water, salt, pepper, 1/2H.l. sugar, and any favorite spices, cook on medium heat, stirring occasionally, until the liquid has evaporated

from the cabbage cut off the cobs (about a width of about 2cm)

on the working surface it is necessary to spread the foil, grease it with vegetable oil now deployed cabbage so that the leaves were found slightly on top of each other

cover them with a sauce

spread the filling: alternating mushroom and vegetable..

and turning back our plump little cabbage tightly-tightly wrap the foil on all sides and sent in a preheated 200C oven for 20 minutes, then have a little cabbage in foil to flip to the bottom is not burnt and cook for another 15 minutes, then carefully remove the foil from the top and sent another few minutes to brown the top

the finished cabbage spread on a large platter (I have made a slight miscalculation, you need to take more)..

decorate (I made the bow from fresh carrots and picked a few sprigs of dill) and enjoy the stunning ..very juicy and delicious dish.. pleasant your appetite!:) P. S. this dish is tasty and cold ..and hot.. PS and when the fast is over, you on top of all the toppings sprinkle more grated cheese and work the cabbage lasagna:)

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