Servings: 2
Calorie content per 100 grams
Calories: 125.49 kcal
Proteins: 5.39 g
Fat: 1.18 g
Carbohydrates: 24.66 g
Ingredients:
Buckwheat 200 g.
Oyster mushrooms 100 g.
White cabbage 200 g.
Carrots 50 g.
Onion 50 g.
Salt to taste.
Tomato paste 10 g.
Cooking method:
1.Prepare two servings of lean cabbage rolls, take 200 grams of pre-boiled buckwheat.
2. Separate the cabbage leaves and soak them in boiling salted water for 1 minute.
3. Chop and sauté mushrooms, carrots, and onions in olive oil. Add to buckwheat and stir.
4. Put the filling on the boiled and cooled cabbage leaves (about a heaped tablespoon per sheet).
5. Roll gently into envelopes.
6. Add a few drops of olive oil to a preheated frying pan and lay out the cabbage rolls, then pour tomato paste diluted in a glass of water and simmer under a closed lid for 20 minutes.
7. Lean cabbage rolls can be cooked with rice and vegetables. Mushrooms are suitable for oyster mushrooms, champignons, or a mixture of mushrooms. 8. Serve with herbs.
I don’t think that cabbage gets all the use it can. It is very versatile, loaded with vitamins and good tasting. This is another great recipe.
Thank you) Cabbage indeed, can be cooked in many ways)
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