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Lenten cuisine has a wide variety of interesting recipes in its arsenal. One of them is lean cabbage rolls with mushrooms.

Lean cabbage rolls with mushrooms and potatoes

• Cabbage (leaves) - 10 pcs.;
• mushrooms - 0.3 kg;
• potatoes - 0.5 kg;
• onions and carrots - 0.2 kg each;
• cloves of garlic - 2 pcs.;
• salt;
• ground black pepper - 0.5 tsp;
• lean oil;
• bay leaf - 3 pcs.;
• fresh herbs.

Boil the cabbage slightly, remove the leaves and remove the veins.

Peel 1/2 potatoes, boil and make a thick puree. Grate the rest of the tubers on a fine grater and combine with the boiled one.

Chop the mushrooms, fry in oil for 10 minutes.

Dice the onion and fry in oil until transparent.

Peel the carrots, grate with small holes, mix with onions and mushrooms, simmer for 15 minutes.

Combine potatoes and 2/3 of stewed vegetables, add salt, pepper and stir.

Put the filling in the cabbage leaves and wrap gently.

In a deep bowl, spread the cabbage rolls, pour 1 tbsp. water. Then add the rest of the stewed vegetables, toss the chopped garlic cloves along with the leaves of the lavrushka.

Put the dishes on the stove and simmer cabbage rolls with mushrooms for 15-20 minutes. Garnish with chopped herbs before serving your guests a lenten dish.

Lean cabbage rolls with rice and mushrooms

Lean cabbage rolls with rice and mushrooms will satisfy even the most capricious vegetarians.

• cabbage - 1 fork;
• champignons - 0.5 kg;
• onions - 2 heads;
• rice - 1 tbsp.;
• vegetable oil - 150 ml;
• salt;
• ground pepper (black) - 0.5 tsp;
• garlic - 2 cloves;
• paprika - a pinch.

Cut the champignons into 1 cm thick cubes, put in a saucepan, add 100 ml of oil and simmer for 10-15 minutes. Then pour the resulting mushroom liquid into another bowl.

Cut the onion into thin rings and fry in a pan until transparent.

Rinse the rice several times, combine with mushrooms, add onion, salt, add pepper and paprika.

Pour 1 tbsp into vegetables and rice. water, cover and simmer over low heat until rice is cooked.

Boil the cabbage, separate the leaves and remove the veins. Put the filling of rice and mushrooms on the sheet, wrapping it in an envelope.

Fold the cabbage rolls into a saucepan, pour the broth drained from the mushrooms earlier, add a little salt and simmer for 10-15 minutes.

Lean cabbage rolls with rice and mushrooms will be a great addition even to a festive meal. In this case, they can be served with low-fat sour cream.

Lean cabbage rolls with mushrooms, tomatoes and carrots

• cabbage - 1 head;
• boiled rice - 150 g;
• champignons - 200 g;
• tomatoes - 3 pcs.;
• onions - 3 pcs.;
• carrots - 2 pcs.;
• cloves of garlic - 2 pcs.;
• vegetable oil;
• salt and paprika to taste.

Fill:

• tomato paste - 100 g;
• water - 700 ml;
• ground black pepper - 0.5 tsp;
• salt.

In the process of boiling the cabbage, remove the leaves from it every few minutes.

Chop the mushrooms into slices and fry for 15 minutes in vegetable oil.

Wash the tomatoes, remove the skin from them, pour over them with boiling water, and cut into cubes.

Cut clean carrots into thin strips, combine with chopped onions and fry until vegetables are ready. Then add the mushrooms and fry for another 10 minutes.

Combine the tomatoes with chopped garlic cloves, mix and add to the fried vegetables. Simmer everything together for 15 minutes, let cool slightly and add to the rice. Mix well, add salt and paprika to taste.

Put the filling of mushrooms and vegetables on the leaves, wrap and fry on both sides.

To fill: combine the pasta, water, salt and pepper, mix everything, let it boil for 5 minutes.

Put stuffed cabbage in a saucepan, pour over tomato sauce and simmer under a closed lid for 20 minutes.

Using the above recipes for making lean cabbage rolls with mushrooms, you will have an amazing dish.