Cabbage stuffed with "Lean"

Description

In lent many products should not be consumed. And many of the stereotype that food in the ingredients are not tasty. To my shame, and my family among them. When my men were absent from home, I made this vegetable dish, to my great astonishment they did not even notice the absence of your favorite meat! Idea borrowed from the book "Arkaim" but remade completely for the lean option and in their own way. "Fast from Moulinex".

Ingredients

Cabbage

1.5 kg
Tomato

2 piece
Onion

2 piece
Carrots

2 piece
Eggplant

1 piece
Zucchini

1 piece
Pepper

1 piece
Tomato juice

1 cup
Spices
Salt
Vegetable oil

5 Tbsp

Cooking

The upper leaves of the cabbage to remove, cut the core (cob) and in a deep pot of hot water, add salt and cook until soft, so that the sheets moved freely.

Tomatoes cut into crosswise, scalded with boiling water and peel.

Onion cut into small dice.

Carrots grate on a grater.

Cut the tomatoes into cubes.

Eggplant and zucchini cut into cubes and fry in a pan with vegetable oil.

Then add onions and carrots and lightly fry.

From pepper to remove the stem with seeds and cut into small dice. Add to the vegetables. Then add chopped tomatoes, salt. Cover with a lid and stew on low heat for 5-10 minutes. The vegetable stuffing is ready.

Cabbage disassemble into individual leaves and cut off tough stalks.

In a deep bowl to pave criss-cross of food aluminum foil. On it, stacking overlapping, lay out a large cabbage leaves with the stalks facing out, on top on the bottom to spread a bit of filling and levelling. Then top the meat again to lay out the leaves a little smaller - and so repeat 5 times, the last layer is the meat.

Then the middle to close the ends of the leaves the last row, cover with one sheet and brush it with the mince, then the procedure is repeated until the last row.

When the cabbage is stuffed, the edges of the foil to connect, consolidate and, lightly pressing down to make the cabbage.

Gently freeing the cabbage from the foil, put on a baking sheet, greased with vegetable oil. Bake in the oven at 200-220 degrees for 20 minutes.

Meanwhile, prepare sauce: in a pan heat 1 tbsp oil, add tomato juice, spices, salt and a little evaporated.

After the time to get the cabbage from the oven and brush the entire surface with the sauce. And again bake in the oven until crisp, about 30 minutes. If you want crisp cabbage, it will last 20 minutes. I hope someone recipe will come in handy!!!

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