Description
Cabbage rolls - appetizer hearty and easy to prepare. Offer to cook dinner cabbage rolls with buckwheat and mushrooms.
Ingredients
-
Buckwheat
2 pack
-
Cabbage
400 g
-
Carrots
1 piece
-
Onion
2 piece
-
Mushrooms
50 g
-
Vegetable oil
2 Tbsp
-
Butter
2 Tbsp
-
Salt
-
Black pepper
-
Seasoning
-
Greens
1 coup
Cooking
For the preparation of stuffed cabbage rolls will need the following ingredients.
Cook the buckwheat TM "Mistral" bags, to cook on slow heat for 20 minutes.
Until cooked buckwheat, clean the carrots and onions. Carrots grate on a coarse grater, onion cut into cubes. In frying pan, pour vegetable oil and fry the onion.
The mushrooms are thoroughly washed in running water and soak for 1 hour.
To fried onion add the carrots and soaked in water mushrooms (if necessary, grind the mushrooms). Fry 10 minutes and add the butter.
Prepare the filling: boiled buckwheat in bags to release from bags to cool. Fried vegetables with mushrooms add to the buckwheat, it remains only to salt and pepper stuffing to taste and sprinkle a little seasoning (all to taste).
Now for the cabbage. Disassemble the cabbage leaves, put them in boiling lightly salted water, boil until soft. Boiled leaves easily fold into rolls. Cabbage leaves, remove and cool. Take 3-4 leaves (depending on their size) and stacked them on one another overlap. On the edge of the cabbage leaves spread stuffing and tightly roll the roulade (I got two rolls).
Take an ovenproof form, greased with vegetable oil and spread the rolls. Optional rolls can be lubricated with vegetable oil or egg yolk.
Bake in the oven at 180 degrees for 15-20 minutes until Golden brown.
Help yourself!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.