I can always get a stuffed cabbage is a long process. Here, in my opinion, it is impossible to hurry. As with the preparation of soup, for example... And since the holiday time is always obmal, then I'm doing some pieces from the evening. So the cabbage, I "stripped" in the evening. There are a lot of ways of removing leaves from cabbage. I often use the old grandmother's method: lower the head in hot water and as leaves soften, remove them one by one. Love in advance to put kapustenko in the freezer (around 10 hours), and then remove it and leave at room temperature. The leaves are then separated elementary! But I still did not know WHAT to cook. And therefore obsessed over the stove! And since I'm in the kitchen, then put the pan for the mushrooms. The mushrooms are pre-washed, cut slices (I somehow like more than the small pieces). Separately, cleaned 1 onion and 1 carrot. Onion sliced and some carrots rubbed on a grater. Now vegetables with mushrooms sent to be fried in the pan. By the way, rice also can be cooked in parallel. I know that there are arguments about what kind of rice for stuffed cabbage and stuffed pepper is better: raw, semi-finished or welded. And yet, I cook rice. Sometimes ready, sometimes not. And it depends only on when I find a minute to look under the lid! Thus, the leaves of cabbage are removed (Oh, and terrible was the cabbage!!!! What to do - not the season!), cooked rice, mushrooms fried. To the mushrooms add the rice. All salt, pepper, add spices (I only stayed for Chaman - after all, he accents the mushroom taste and aroma):

All these zagotovochki safely wait their fate in the fridge! And so tomorrow we begin to wrap cabbage rolls. Just before you need to put to roast vegetables to gravy. I used onions and carrots, but you can add more roots. And when the vegetables are slightly roasted, I added tomatic. All: gravy salt and pepper, added a little sherochka and favorite spices. Leave it to simmer on very low heat. It should be nice-pricesna itself!!! So if You try a spoonful, you would not be able to stop!

And at that time, until gravy is languishing, we wrap duckies. I usually cook large cabbage rolls. But then prevented the cabbage gave only tiny leaves, so that the duckies turned out mA-and-ahonkaya!

I always stir fry the cabbage rolls! Did so this time. Browned duckies in a hot pan until Golden color. Begin to pack all the goodness into the pot (do not be afraid of dark colors in the photo! This is my roaster (in normal, the roaster). On the bottom - some gravy, and top layer of cabbage rolls. Then again, gravy and cabbage rolls again. And so until then, until the cabbage or place in a saucepan. The top layer must be gravy.

Now put the roasting pan on a slow fire, and tormented quite a bit - about 10 minutes. But why long? I have almost everything ready! And the stuffing is edible, and the fried cabbage rolls and sauce are simply divine! Here and ready our darlings!!! Delicious, fragrant.... Mmmm.... Help yourself! Bon appetit!!!