Prepare the filling for stuffed cabbage. Wash and peel the vegetables. Cut into cubes onion, sent in a pan with vegetable oil for roasting. Carrots three on a coarse grater and add to onion, passeruem. Cut into dice the mushrooms and put to the vegetables to stew. Fleshy Bulgarian pepper ( I gogoer) cut into strips, I like it when the pepper coarsely chopped, you can also cube cut. Stew it all.

Then cut into cube and tomato to the frying pan. Sprinkle with salt and pepper vegetable mixture to taste. Simmer 15 minutes and pour into a container to cool. Dabavljaet chopped dill. Filling for cabbage rolls is ready.

For the sauce to the cabbage rolls I took a large eggplant. Wanted to clean the skins and only the flesh use. Then she changed her mind and decided to stuff the eggplant. Cut it in half, cut out the pulp. 've cut it into cubes. Repeat the process of extinguishing the vegetables for the filling for stuffed cabbage. Only instead of mushrooms already add the chopped flesh of the eggplant.

Because I was stuffed and eggplant, I made some blanshirovat in boiling water to peel mellowed. cabbage disassemble the leaves, cut off thick and drop into boiling water and immediately remove them to not fall apart, about 30-40 seconds, that's enough, because They are very delicate, just have a little limp, to make it easier to roll the cabbage rolls.

Put out all the vegetables together, add the tomato juice ( I have homework already started to use). Sprinkle with salt and pepper to taste, simmer for 10-15 minutes. Put into the bowl from the pan

Cut dense / lower part of the Beijing I shredded (use everything to the max) and put him on the bottom of cast iron pans in which baked cabbage rolls). Then spread on top of the sauce with eggplant. Put half of the eggplants and fill them with sauce ( its a lot of work).

Begin to turn the cabbage rolls. On the cooled sheets spread the filling with the mushrooms and turn the cabbage rolls. The size of cabbage is determined either by the size of the cabbage leaf, or from your desire. I was home for lunch, so about the size I didn't bother. What was the sheet, so was the stuffed cabbage, more or less. Cabbage rolls stacked around the eggplant. Stuffed eggplant, I sprinkle sliced parsley. Cabbage rolls to distribute the remaining sauce.

Cover the top with leaves of Chinese cabbage and cover with the sauce stecchi of toppings, because it is vegetable, no rice, no cereal, then stood and juice, we give them and fill our dish. The form/send the pan in the preheated oven to 180 degrees and bake 30-40 minutes. If necessary, cover the top either with a lid or foil ( in my case). I baked 30 minutes, turned off the oven and left for 20 minutes.

The finished dish is served to the table and call the family to dinner.

Bon appetit!!! It was very tasty. All vegetable juices mixed/ friends.