Vegetarianism is a food system that completely excludes any animal products from the human diet. Instead, a large number of vegetables, cereals, nuts, berries, beans, cereals and other plant foods are introduced into the menu. All these products serve as an excellent basis for the preparation of many delicious and healthy meals, in no way inferior to those that contain meat. In today's publication, the most original recipes for vegetarian cabbage rolls will be considered.
The basis for creating such dishes can be not only white cabbage, but also Beijing or savoy cabbage. When buying a vegetable, you should give preference to even, dense forks without cracked and spoiled leaves. The selected head must be pre-treated. It is washed and briefly sent to the microwave or to a pot of boiling water. After that, the forks are cooled and disassembled into leaves, each of which is subsequently filled with minced meat and wrapped in an envelope.
Depending on the choice, cabbage rolls are stuffed with a mixture of different vegetables, mushrooms and cereals. To give them special taste and flavor usually use spices. Most often, garlic, pepper, spices and fragrant herbs are used. In order for the products to keep their shape well and not fall apart, they are first fried in a small amount of any vegetable oil and only then they put it in a saucepan, pour it with sauce and simmer until tender on the smallest fire.
With rice and mushrooms
The process of preparing this dish is quite troublesome and laborious. Because it does not often appear on our tables. But those housewives whose families are very fond of such a treat should pay attention to an unrealistically simple recipe for lazy vegetarian cabbage rolls. To recreate it you will need:
- 500 g cabbage.
- 200 g of rice.
- 1 kg of champignons.
- 1 liter of tomato juice.
- 2 carrots and onions.
- salt, herbs, fragrant spices, settled water, lavrushka and vegetable oil.
Onions and carrots are peeled, washed, chopped and sautéed in a heated frying pan. As soon as they become soft, they are combined with thinly chopped stewed cabbage, fried mushrooms and boiled rice until half cooked. All this is salted, seasoned and mixed. Identical cutlets are formed from the minced meat obtained, they are folded into a refractory mold, poured tomato juice, supplement with parsley, cover with foil and bake at 200 0 C for about forty minutes.
with buckwheat
Those who adhere to fasting can diversify their menu with another original recipe for vegetarian cabbage rolls. The dish made according to it is such an interesting combination of cereals, vegetables and fragrant mushroom sauce that even avid meat-eaters will not refuse it. To feed your family a delicious and healthy dinner, you will need:
- 200 g of buckwheat.
- 15 g dried mushrooms.
- 1 head of cabbage.
- 2 onions and carrots.
- Salt, spices, water and any vegetable oil.
The sorted buckwheat is fried in a dry frying pan, and then boiled in salted boiling water and combined with half of the browned onions and carrots. The resulting filling is spread on blanched cabbage leaves. The resulting cabbage rolls are placed in a heat-resistant container and poured with a sauce made from water, spices and soaked mushrooms, fried with the remains of onions and carrots. All this is covered with foil and baked at a moderate temperature for about an hour and a half.
With champignons and rice
For those who plan to organize a house party, another one will surely come in handy. original recipe. Vegetarian ones are extremely tender and fragrant, which means that your guests will definitely like them. To prepare them, you will need:
- 700 g of champignons.
- 200 g of rice.
- 1 head of cabbage.
- 2 carrots.
- 1 bulb.
- 4 laurels.
- 4 peppercorns.
- 3 art. l. tomato paste.
- 1 st. l. wheat flour.
- Salt, spices, settled water and vegetable oil.
Onions, carrots and mushrooms are washed, if necessary, cleaned, chopped and fried in a greased pan. After that, they are supplemented with semi-cooked rice, salt and spices. The resulting minced meat is spread on pre-treated cabbage leaves and wrapped in envelopes. Future cabbage rolls are laid out in a heat-resistant container and poured with a sauce made from fried flour, tomato paste, 500 ml of water, salt, parsley and peppercorns. Bake them at 200 0 C for no longer than fifty minutes.
With lentils
Fans of simple and satisfying homemade food should replenish their culinary piggy bank with the recipe for vegetarian cabbage rolls discussed below. A photo of this dish can awaken an appetite even for those who cannot imagine a full meal without something meat, so we will quickly figure out what is needed to prepare it. In this case, you will need:
- 150 g lentils.
- 12 leaves of cabbage.
- 1 bulb.
- 1 juicy carrot.
- 1 st. l. ketchup.
- 1 tsp garlic powder.
- ½ tsp. oregano, paprika and black pepper.
- Salt, water, herbs and vegetable oil.
Onions and carrots are sautéed in a greased frying pan, and then combined with boiled lentils until half cooked. All this is supplemented with ketchup, a small amount of water, spices and salt and simmered for a short time over low heat. After about ten minutes, the contents of the container are crushed with chopped herbs and removed from the stove. The resulting filling is wrapped in blanched cabbage leaves. Future cabbage rolls are put in a saucepan, poured with settled water and stewed until tender.
With potatoes and buckwheat
Housewives seeking to diversify the usual diet of their family will definitely like the recipe for vegetarian cabbage rolls with mushrooms, cereals and vegetables described below. The products prepared according to it are not only tasty, but also quite beautiful. Therefore, they are not ashamed to offer unexpectedly come friends. To put out such cabbage rolls yourself, you will need:
- 300 g of buckwheat.
- 500 g potatoes.
- 300 g mushrooms.
- 100 g of tomato paste.
- 3 laurels.
- 1 fork of cabbage.
- 10 black peppercorns.
- 1 carrot and onion.
- Salt, settled water and vegetable oil.
Onions, carrots and mushrooms are sautéed in a heated greased frying pan, and then supplemented with pre-boiled buckwheat and heat-treated mashed potatoes. The resulting filling is wrapped in blanched cabbage leaves. Raw cabbage rolls put in a suitable saucepan, pour sauce made from salt, parsley, peppercorns, tomato paste and 700 ml of water. All this is sent to the stove, covered with a lid and stewed for about half an hour from the moment of boiling.
With mixed vegetables
This option for preparing a lean dinner will not go unnoticed by the owners of the multicooker. The recipe for vegetarian cabbage rolls involves the use of simple and easily accessible ingredients sold in any grocery store. To repeat it at home, you will need:
- 400 g frozen mixed vegetables
- 9 large cabbage leaves
- 1 liter vegetable broth.
- 2 laurels.
- 3 art. l. tomato paste.
- 1 carrot and onion.
- Salt, a mixture of peppers, water and any vegetable oil.
Pre-boiled cabbage leaves are filled with a frozen vegetable mixture and wrapped in envelopes or rolls. The resulting blanks are laid out in a slow cooker and poured with a sauce made from browned onions, fried carrots, salt, spices, parsley, tomato paste and broth. All this is covered with a lid and cooked in the “Extinguishing” mode for no longer than a quarter of an hour.
With champignons and sweet pepper
According to the technology discussed below, very fragrant and nutritious vegetarian cabbage rolls are obtained. The recipe for their preparation is extremely simple, which means it will not cause difficulties even for inexperienced housewives. To recreate it in your own kitchen, you will need:
- 500 g of champignons.
- 200 g of buckwheat.
- 500 ml of tomato juice.
- 1 Bell pepper.
- 1 juicy carrot.
- 2 onions.
- 1 fork of cabbage.
- Salt, dill, water, thyme and parsley.
Step by step recipe
A photo of vegetarian cabbage rolls is presented a little higher, and now we will deal with the main stages of their preparation.
Step #1. The cabbage is freed from everything unnecessary and the stalk, and then briefly immersed in boiling water and blanched until softened.
Step #2. After that, it is cooled, divided into leaves and removed to the side.
Step #3. Chopped onions are sautéed in a greased frying pan, and then alternately supplemented with carrots, sweet peppers and mushrooms.
Step number 4. At the next stage, sorted cereals are poured to the vegetables and a glass of drinking water is poured. All this is salted, seasoned and brought to readiness.
Step number 5. The resulting filling is cooled, and then wrapped in cabbage leaves.
Step number 6. Raw cabbage rolls are folded into a heat-resistant form, seasoned with thyme and lavrushka, poured with tomato juice, covered with a lid and sent to the oven. Bake them at standard temperature. Immediately before use, each serving is decorated with fresh sprigs of dill. If desired, instead of buckwheat, rice or millet can be added to the stuffing for cabbage rolls.
Vegetarian cabbage rolls for the new year 2014 to the site
There is a huge variety of prescription options for making cabbage rolls, although the technology is the same for everyone. A variety of products can be put in cabbage rolls as a filling: vegetables, cereals, mushrooms, in a word, the composition of the filling depends entirely on individual tastes. Methods for preparing cabbage rolls are also different: they can be boiled in a saucepan (and even fried beforehand) or baked in the oven. And sauces for cooking are also used (or not used at all) purely for taste. Today I want to offer a recipe for vegetarian cabbage rolls in sauce, cooked in the oven.
Such cabbage rolls can be an excellent item for vegetarian adherents, included in the New Year's menu in 2014 or for some other celebration, since it is more festive and delicious dish you probably can't imagine.
Ingredients for vegetarian cabbage rolls medium (or large) cabbage
2 pieces each: onions, bell peppers, carrots and tomatoes
ground pepper
sour cream - 200 grams
vegetable oil - a quarter cup
rice - half a cup
champignons - 200 g.
Cooking step by step photo recipe for the new year 2014 vegetarian cabbage rolls:
First, prepare the cabbage leaves, in which we will wrap the filling. Initially, we thoroughly wash the head of cabbage and carefully cut the stump out of it with a knife. This will greatly facilitate the process of separating the cabbage leaves from the head.
Vegetarian cabbage rolls on site We heat water in a saucepan and lower the head of cabbage into it.
Vegetarian cabbage rolls on site Literally after 8 minutes of cooking, the cabbage leaves themselves will begin to easily separate from the head of cabbage. It remains only to remove the cabbage from the water and “undress” it.
Vegetarian cabbage rolls on site Then cut off the thickened part of each cabbage leaf with a knife.
Vegetarian cabbage rolls on site Now let's start preparing the filling. Grind the carrots on a coarse grater and divide into unequal two parts (the smaller part will be used to prepare the sauce).
Vegetarian cabbage rolls on site Finely chop the onion (although whoever likes it) and also divide it into 2 parts.
Vegetarian cabbage rolls on site Cut the mushrooms into thin medium-sized slices.
Vegetarian cabbage rolls on site Thinly sliced tomatoes and bell pepper.
Vegetarian cabbage rolls on site 
Vegetarian cabbage rolls on site After 5 minutes of frying the mushrooms with onions, add the rest of the vegetables (carrots, peppers and tomatoes) to them and simmer for 7 minutes.
Vegetarian cabbage rolls on site Mixing the stew vegetable mix with rice (pre-cook it for 10 minutes).
Vegetarian cabbage rolls on site The filling is ready.
Vegetarian cabbage rolls on site We form doves. We spread the cabbage leaf on the cutting board and put a little stuffing on it.
Vegetarian cabbage rolls on site Roll up the roll
Vegetarian cabbage rolls on site bending the sides inward
Vegetarian cabbage rolls on site so that the filling does not come out.
Vegetarian cabbage rolls on site Cooking doves. We put the cabbage rolls in a container suitable for use in the oven.
Vegetarian cabbage rolls on site For the sauce, grate a tomato and mix it with already chopped onions, carrots, salt and pepper, pour sour cream, add a glass of water.
Vegetarian cabbage rolls on site 
Vegetarian cabbage rolls on site Pour the stuffed cabbage with the resulting sauce.
Step 1: Prepare cabbage leaves properly.
We clean the head of cabbage from the top leaves and rinse thoroughly. Cut out the stem with a long sharp knife. Next, we collect water in a saucepan and put it on medium heat. The water needs to be salted. We put the whole cabbage in boiling, salted water, and cook it over low heat for 7-10 minutes. It is important to take into account that the cabbage leaves become soft, but not boiled. After that, you need to move the cabbage into a colander and let the water drain well. We cool the cabbage a little and divide it into sheets, while selecting only whole and wide leaves. If their base and veins remain rough, they can be beaten off a little with a kitchen hammer, without damaging the integrity of the cabbage leaf.Step 2: Vegetarian stuffing for cabbage rolls.
In a pot of boiling water, add one teaspoon of vegetable oil and a little salt. We also send peeled and pre-washed rice there. Cook it for 10 minutes over low heat. Mushrooms need to be washed, peeled and cut into pieces. Onions, carrots and bell peppers are also peeled and washed well. Onion and pepper are cut into small pieces. Carrots are rubbed through a medium grater. A little vegetable oil is poured into a heated pan. Onions and carrots are fried until golden. After that, sliced \u200b\u200bmushrooms are added and fried until cooked. Mushrooms will be ready when they are significantly reduced in volume and all the juice has evaporated from them. During cooking, the mushrooms should be stirred occasionally. Add diced tomatoes and bell pepper to the pan, salt and pepper the filling to taste and simmer for about 5 minutes. Turn off vegetable stew and mix thoroughly with rice. Let the filling cool completely. Step 3: We form cabbage rolls.
We spread two tablespoons of the filling on the cabbage leaf and fold it in the form of an envelope, wrapping the edges inward. We spread the cabbage rolls on a preheated pan, fry them for several minutes, and then pour them with sour cream and cover with a lid. Stew cabbage rolls over moderate heat for about 10 minutes. Instead of sour cream for cooking cabbage rolls, you can use tomato juice. Step 4: Serve Vegetarian Stuffed Cabbage.
Stuffed cabbage put on a plate, pour abundantly sour cream sauce from the pan and decorate with finely chopped herbs or twigs. The dish is served hot. These cabbage rolls are very tasty to serve as a side dish for meat dishes. Bon appetit! Cabbage leaves can also be prepared in another way: wrap the cabbage in foil and send it to the oven preheated to 200 degrees. After 5-7 minutes, the leaves will soften, but will not lose their beneficial qualities.
If you like spices, then you can add cilantro, basil or other additives to your taste in the stuffing for cabbage rolls.
Stuffed cabbage can also be steamed (instead of a frying pan). Then the sauce is served separately with the dish. Steamed cabbage rolls are even more airy and low-calorie.
Even the simplest dish, if desired, can be turned into a culinary masterpiece if you connect your imagination and add a couple of secret ingredients! And now I will try to do this using the example of a familiar dish - cabbage rolls! But it won't be traditional. meat stuffed cabbage, but healthy vegan. From young cabbage, with fresh vegetables and with my signature miso sauce and coconut cream!
And the best part is that this dish is prepared simply and quickly, and the result is “restaurant-style” delicious! In general, vegan cabbage rolls will appeal to those who do not like to turn cooking into an hours-long ritual with long soaking, steaming, insisting...
Ingredients:
- cabbage (preferably young) - 1 head
- champignon mushrooms - 4 pcs. (large)
- carrots - 2 pcs.
- onion - 1 pc. (small)
- celery root (optional) - 50 gr.
- Sweet pepper - 1 pc.
- long grain rice - 1 cup
- spices - black pepper, salt (I have Himalayan pink), turmeric + spicy spices for pilaf (ready-made purchased mixture or separately zira, cardamom, turmeric, ginger, a little hot pepper).
Perfect as a spice my signature vegetable seasoning .
For sauce:
- miso paste - 2 tbsp (depending on the intensity of the sauce)
- coconut milk - 1-2 tbsp
- champignon mushrooms - 2 pcs.
- chopped onions and carrots, stored in the preparation of cabbage rolls - a handful
- spices are mine special spice mixture for vegetables or other seasonings of your choice.
Cooking method:
1. First of all, we cook rice - on the stove or in a double boiler. For cabbage rolls, we need slightly undercooked rice. I prefer to cook it in a double boiler for 10 minutes.
2. While the rice is cooking, chop the vegetables for the filling. Three carrots and celery root on a coarse grater. Mushrooms, pepper and onion cut with a knife finely enough.
Attention: put some carrots and onions (literally a handful) in a separate plate, they will come in handy for the sauce.
3. We prepare cabbage for further manipulations. To do this, carefully cut out the stump with a knife. It turns out cabbage with a hole at the base. This must be done so that the cabbage can be more easily disassembled into separate sheets.
4. We put a large pot of water on the stove, in which our head of cabbage can fit entirely. Pour a little more than half of the pot with water. We bet on strong fire and bring to a boil. And at this time we begin to make the filling ....
5. Cooking stuffing for cabbage rolls. To do this, fry the vegetables in a deep frying pan without oil! Just add a little water to the pan so that it does not burn, and start adding vegetables in sequence. First onions and mushrooms. After 5-7 min. add carrots, celery and peppers. After that, simmer the vegetables for another 3-5 minutes. It is not necessary to cook vegetables for a long time, otherwise they will lose their color, aroma and taste.
6. Remove the cooked vegetables from the stove. Rice should also be ready by now. We wash it and mix it together with vegetables in a convenient bowl. We also add salt, pepper and spices. This time, in addition to my homemade seasoning for vegetables, ground by myself, I added ready-made seasoning for pilaf.
Advice! If you buy seasonings in the store, always make sure that the composition does not contain table salt, monosodium glutamate, flavor enhancers, flavorings and other nasty things ... Only dried herbs, roots, seeds, etc.
The filling is ready!
I do not advise you to use the usual table salt, it will bring health only harm. Why is it so harmful and the better to salt your dishes, read the article " All about salt. Is there any useful salt?". Looking ahead, I will say that the best is pink Himalayan salt.
7. Let's move on to cabbage. The water in the pot should be boiling by now. Gently lower the entire head of cabbage into boiling water. Without removing the pan from the stove, we begin to separate the cabbage leaves. More precisely, the cabbage leaves will begin to separate one by one from the head of cabbage. Your task is to carefully pick them up (I do this with a slotted spoon or spatula) and pull them out.
It is not advisable to mess with cabbage for a long time, you need to separate the leaves quite quickly, otherwise the cabbage will lose its bright green color and become boiled. And we don't need to let that happen.
As a result, you will get such a slide of individual leaves:
The remaining cabbage broth should not be poured, we will use it for the sauce!
8. When the leaves have cooled down a bit, you need to cut out a thick vein in the middle of each leaf. This must be done so that the leaves are evenly soft and flexible and easier to wrap.
9. Then just put the filling in the middle of each sheet and twist the rolls. I know that some people like to cut each leaf into 2 parts and make very small cabbage rolls. But personally, it’s very inconvenient for me to do this, and therefore I don’t do it according to the principle “1 sheet - 1 stuffed cabbage”. We get these "doves":
Advice! If you do not plan to eat all the cabbage rolls at one time, then they can be frozen and used as needed. Although, of course, the most ideal is freshly prepared, not defrosted food ...
10. Put the stuffed cabbage tightly in a deep frying pan and proceed to prepare the sauce. To do this, take about 0.5 liters of cabbage broth, add miso paste, coconut milk, stocked carrots and onions, finely chopped mushrooms (I like to cut into strips, in Thai) and spices. Mix it all up and pour the stuffed cabbage with the resulting sauce.
Salt does not need to be added, because. salty miso paste!
I had some unused young cabbage left, which I finely chopped and also added to the sauce. I highly recommend you do the same! I didn't even expect it to be so delicious! The taste of this fresh crunchy straw of cabbage resembled sprouts.
11. We put the pan with stuffed cabbage and sauce on a heated stove, cover with a lid and cook for 7-10 minutes. You don’t need to simmer for a long time - you get an overcooked mess.
Masterpiece vegetable cabbage rolls ready! When serving, drizzle them generously with sauce and sprinkle some coconut milk on top for garnish!
And here is the inside view:
Bon appetit, friends! Eat healthy and delicious vegan food! Create your own culinary masterpieces!
With love, Alena Big Sister.
Personally, cabbage rolls are steadily associated with meat dish. I don’t know why this is so, maybe because in childhood we never cooked lean cabbage rolls, or maybe it’s just stereotyped thinking that has an effect. and more vegetarian dishes during this time I tried it, but what I can say for sure is that vegetarian cabbage rolls for me are a real discovery and a delicacy! And now I will tell you how this delicacy is prepared.
Ingredients for vegetarian cabbage rolls, we need the following:
1. A medium-sized fork of cabbage (some choose specially for cabbage rolls) green cabbage or loose heads of cabbage, I didn’t choose anything, I took the first head of cabbage that came to hand) - of course, we won’t need all the forks, how many cabbage rolls are going to be made, so many leaves will be torn off.
2. Rice, I like that the filling does not turn into porridge, so I chose long-grain rice - I cooked about 300 grams of dry product, resulting in 1 kilogram of finished rice.
3. Mushrooms, I still have frozen chanterelles, so I had vegetarian cabbage rolls with chanterelles, and you can have, for example, champignons or oyster mushrooms. Do not be stingy with mushrooms - put more! I have raw mushrooms there were about 600 grams, after frying, half remained, i.e. 300 grams.
4. Bulb - 1 pc.
5. Bulgarian pepper - 1/2 pc. Pepper can be added at will, the attribute is completely optional and it appeared simply because I wanted to add some bright colors.
Well, that's all, now we start preparing our future masterpiece.
Vegetarian cabbage rolls are prepared as follows:
Preparing the ingredients:
1. Since my head of cabbage turned out to be very tightly rolled, I had to start with this: I took a knife and cut out the stalk like this:
2. Then I boiled a whole head of cabbage, literally 3 minutes in boiling water will be enough
3. After that, I left the cabbage to cool for now and set the rice to boil. It is very important to boil the rice until it is already soft, but not completely steamed yet - with long-grain rice, it will not be difficult to catch this state.
4. While the rice is cooking, remove the leaves from the head of cabbage. Now they come off well and do not tear, because. became more elastic after cooking.
5. Well, that's all our ingredients are ready, ready cabbage rolls are just a stone's throw away.
6. It's time to do the mushrooms - we fry them without oil in a frying pan with a good Teflon coating. I have been using Tefal pans and other cookware for quite some time now and am very satisfied!
7. When all the excess moisture is gone from the mushrooms and they begin to fry, add the onion and fry the mixture until tender.
8. When everything is ready, you can turn off the fire and add rice to the mushrooms. It's time to add your favorite spices to the filling, I have it asafoetida (we talked about this spice in the article) and black ground pepper. After that, mix everything well. Well, our stuffing is ready!
Let's get to the pigeons:
9. Let's “conjure” a little more with our cabbage - from the prepared leaves, we need to remove the thickest and toughest upper part of the vein that runs in the middle of the leaf. I just cut it out, who has a kitchen hammer, you can beat it off a little.
10. Well, then the most creative process begins :) Since my leaves turned out to be small, I made 2 sheets for each stuffed cabbage. So, we fold the leaves, put the filling and wrap, not forgetting to tuck from the sides.
11. We put the stuffed cabbage in the pan tightly to each other.
12. At the end, cut the bell pepper into thin strips and sprinkle the vegetarian cabbage rolls on top.
13. Well, here we are at the finish line - pour cabbage rolls vegetable broth, if he is. If not, then just add water so that it is at the level of the top layer of cabbage rolls, but does not cover them. We don’t need too much water, because all the components of the stuffed cabbage are almost ready.
14. We put the pan with cabbage rolls on medium heat. And cook after boiling water for 5-7 minutes. There should be very little water left in the cabbage rolls.
Ready to serve:
15. The final touch is completely optional and is done solely at your discretion - we color our cabbage rolls in a pan. But I like it more, and it looks more appetizing. And handsome appearance your food is very important for healthy eating- and these are not just words, this is a time-tested truth, which is even one of the fundamental principles of such an ancient teaching as.
16. Our cabbage rolls are ready. Green onions perfectly complement the dish and add a slight piquancy.
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