Vegetable cabbage rolls » Tasty and simple. Culinary recipes with photos and videos

Stuffed cabbage rolls with vegetable filling

Summer is the most favorable season for preparing this dish. A lot of fresh vegetables are just asking to be served on our table straight from the garden. Therefore, read how you can prepare vegetable cabbage rolls, and also get down to business:

Take six leaves of white cabbage, wash them and carefully cut off the thick veins.
Boil 500 ml of water in a saucepan and boil the cabbage leaves until soft.
Peel half a medium-sized zucchini and cut into small cubes.
Wash and cut into strips five fresh champignons.
Scald one large tomato with boiling water, remove the skin and chop with a knife.
Remove seeds from two sweet peppers of different colors and cut into cubes.
Peel one medium carrot and grate it on a fine grater.
Place a frying pan on the fire, pour vegetable oil into it, and then fry the zucchini in it. At the end, add pepper and carrots to it and simmer the vegetables together for five minutes.
Place mushrooms, remaining vegetables, salt and ground pepper into the pan.
After five minutes, remove the pan from the heat and transfer the filling to the cabbage leaves. Roll up the cabbage rolls and place them in a thick-bottomed pan.
Dilute four tablespoons of tomato paste in cabbage broth and pour this mixture over the cabbage rolls.

Simmer the dish over low heat for half an hour, and when it is ready, serve with sour cream and fresh herbs.

Stuffed cabbage rolls with potato filling

There are no more harmonious foods than potatoes, cabbage and mushrooms! It is these ingredients that will become the basis for meat-free cabbage rolls, photos and a step-by-step recipe of which we offer in the article.

For the filling you will need:

About a kilogram of potatoes.
350-400 grams of any mushrooms.
Large onion.
A couple of cloves of garlic.
Salt and pepper.
A little vegetable oil.

For frying, prepare the following products:

One large onion and one carrot each.
One and a half glasses of vegetable broth (you can use the one left after boiling the cabbage).
Two large spoons of tomato paste.
Salt, pepper and seasonings.
One bay leaf.
Sunflower oil.

This dish is very easy to prepare. We will describe the recipe for meatless cabbage rolls step by step. Photos of the dish can be seen above.

Korean-style vegetable cabbage rolls

Here is a recipe for a low-calorie vegetable snack that will surprise your guests with its unusual taste and special aroma. How to cook marinated vegetable cabbage rolls? Read the recipe for this dish below:

Take one forkful of white or Chinese cabbage and disassemble it into leaves. You can discard the outer shell, but place the inner part in a colander and pour boiling water over it.
When the water has drained, transfer the leaves to a saucepan, salt each of them and put them in the refrigerator for two days.
After the specified time has passed, you can start preparing cabbage rolls. To do this, remove the cabbage from the pan and drain the excess water.
Peel three small carrots and grate them on a fine grater.
Peel three heads of garlic (namely heads, not cloves) and chop with a knife.
Rinse one bunch of dill under running water and chop with a knife.
Place the prepared ingredients in a bowl, and then add coriander, red and black pepper. Mix vegetables and herbs thoroughly.
Place a spoonful of filling on the edge of the cabbage leaf and wrap it up. If you want the rolls to be smaller, divide the base in half.
Place the pieces in the pan tightly to each other.
To prepare the brine, boil one liter of clean water in an enamel bowl, and at the end add three tablespoons of sugar and two salts. Boil the solution for a couple of minutes, add a tablespoon of vinegar and immediately remove the pan from the heat.
Pour hot brine over the cabbage rolls, wait until they cool, and marinate in the refrigerator for a day.

Crispy cabbage rolls will surely please you and your guests.

Marinated vegetable cabbage rolls

Ingredients:

White cabbage - 30-35 leaves
Carrots - 1 kg.
Garlic - 2 heads
Water - 1 l.
Vinegar - 0.5 cups
Salt - 2 tbsp.
Sugar - 2 tbsp.

A vegetable appetizer that is perfect for a holiday table. Beautiful, bright, light. These cabbage rolls will be an excellent addition to meat dishes.

Preparation:

So, let's start cooking. We will need: white cabbage, carrots, garlic. For the marinade: water, vinegar, sugar, salt.
Blanch the cabbage in boiling water and let cool. At this time, peel the carrots, grate them on a coarse grater. Squeeze garlic into carrots and mix. You can add herbs: parsley, dill if desired.
Separate the cabbage leaves and wrap the prepared carrots in them.
Place the prepared cabbage rolls in a pan or other suitable container.
Separately prepare the marinade solution. It is necessary to boil water and let it cool to a temperature so that salt and sugar can be dissolved in it.
When the water has completely cooled, add vinegar to it. If desired, you can add a couple more tablespoons of vegetable oil. Pour the prepared cabbage rolls with this marinade. And let them brew for 10 hours.
This dish will be a beautiful table decoration. In addition, these cabbage rolls are very tasty. They can be served on holidays and on weekdays.

Lazy cabbage rolls

This dish can be made from the simplest products that can be found in the refrigerator of any housewife. To prepare lazy vegetable cabbage rolls, you will need:

Boil 100 grams of rice until half cooked.
Grate one large carrot on a fine grater, chop finely white cabbage, and cut the champignons into slices.
Fry vegetables with mushrooms in a frying pan with the addition of one spoon of tomato paste.
Salt the cabbage and mash it with your hands until it releases juice. After that, mix it with rice and a couple of tablespoons of flour. If desired, add one chicken egg to them.
Combine all the products, mix them, and then form the resulting minced meat into balls of the same size.
Place the cabbage rolls in a fireproof bowl and place in a preheated oven.
To prepare the sauce, peel one onion and a few cloves of garlic and cut into thin slices. Fry them in vegetable oil, add a couple of tablespoons of flour, tomato paste and dilute the ingredients with water. At the end, add salt, bay leaf and spices to taste.
Remove the pan from the oven, pour the sauce over the cabbage rolls and place them back in the oven.

When the dish is ready, your kitchen will be filled with an incredible aroma. Serve the vegetable cabbage rolls while they are still hot.

How to cook cabbage rolls correctly

First you need to make minced zucchini. Grind them and the onion in a meat grinder, add salt and pepper a little. Next, you need to squeeze out the excess juice through cheesecloth and fry in a small amount of sunflower oil until cooked.

The cabbage must first be boiled for ten minutes. This is necessary so that the leaves soften and do not break.

Remove the largest whole leaves from the head of cabbage, using a knife to remove the hard veins. The inside of the head of cabbage is raw, so you don't have to throw it away. Place it in the refrigerator and use it to prepare cabbage soup or another dish.

Boil the rice until tender, drain the water and rinse under running water. Add it to the minced zucchini, add salt if necessary, and mix well.

Instead of rice, some people use buckwheat, but there is a danger that such a filling will come out during stewing. And rice contains a lot of starch, which glues the ingredients together.

Place a spoonful of minced meat on each prepared sheet, fold the edge, cover the minced meat with the top and bottom sides, then wrap it like stuffing pancakes. Fry each cabbage roll on both sides in sunflower oil and place it in a deep pan, seam side down. There can be several layers.

Carrots and onions need to be chopped and fried with tomato paste.

Fill the cabbage rolls with water so that it completely covers them, salt or add seasoning. 10 minutes after boiling, place carrots fried with onions and tomatoes on the cabbage rolls. Simmer covered for twenty minutes.

Stuffed cabbage rolls in Chinese cabbage

If you are fasting, then use our recipe and prepare a vegetable dish that can compete with any meat dish. How to make vegetable cabbage rolls? A recipe with a photo will help you with this:

Take a forkful of Chinese cabbage, remove and discard the bottom leaves, and disassemble the rest and place in a steamer for 20 minutes.
Cut half a small zucchini and 300 grams of champignons into slices and fry in a frying pan. At the end, add soy sauce and cook the filling with it for a few more minutes.
Take out the leaves, put one spoonful of filling on each and wrap it up.
For the sauce, combine two tomatoes, one bell pepper, and three cloves of garlic in a blender. Add some soy sauce and water to them. Taste the dish and add spices if necessary.
Place cabbage rolls in a pan, pour tomato sauce over them and cook over moderate heat for 20 minutes.

Lenten cabbage rolls

This dish can be served not only as a main dish, but also as a side dish or hot appetizer. How to cook vegetable cabbage rolls:

For the filling, mix 400 grams of boiled rice with fried mushrooms, chopped onions and grated carrots. Add tomato paste, chopped nuts, and diced sweet bell pepper. Simmer the filling over low heat until half cooked. At the end, add salt and spices to it.
Separate the cabbage leaves from the stalk, put them in a bag, make several punctures in it and place in the microwave. After a few minutes, remove the leaves and cut them in half.
Form cabbage and filling into cabbage rolls, place them in a mold, fill with vegetable broth, and place tomatoes cut into rings on top. Cover the dish with foil and place in the oven for 10 minutes.

Stuffed cabbage rolls with mushrooms

As you may have noticed, preparing vegetable cabbage rolls is not difficult. So try another simple recipe:

Boil a small head of young cabbage in salted water and separate into leaves.
Peel two onions and two medium carrots, then chop with a knife and fry in a frying pan.
Boil 100 grams of rice until tender, and then rinse in cold water.
Fry 400 grams of chopped mushrooms in vegetable oil and then transfer to a bowl.
To prepare the sauce, fry finely chopped onion and diced tomatoes in the same pan. Add 250 grams of sour cream to the vegetables.
Form cabbage rolls from the leaves and filling, place them on a baking sheet and cover with sour cream sauce. Cover the pan with foil and bake in a preheated oven until done.

When the cabbage rolls are browned, remove them from the oven, place them on plates and serve, pouring the sauce over them.

Cooking cabbage rolls without meat with buckwheat and mushrooms

Current recipe in Lent. The cabbage rolls turn out to be nourishing and soft, with a bright mushroom aroma, prunes add a certain “smoky” flavor, and thyme adds a unique summer aroma.

Ingredients:

Frozen forest mushrooms – 200 g
White cabbage - 400 g
Buckwheat - 1 cup
Bay leaf - 1 pc.
Onions - 2 pcs.
Carrots - 1 pc.
Fresh chili pepper - 0.3 pcs.
Salt - 1 pinch
Tomato sauce - 1 glass
Fresh thyme (thyme) - 2 sprigs
Dried prunes – 10 g

Preparation:

First, let's prepare the filling. Finely chop the onion and fry in oil.
We will take boiled and frozen wild mushrooms (autumn reserves). Defrost and cut into small pieces. Add to the onion.
Fry the onions and mushrooms for 10 minutes until the liquid evaporates. Let's boil the buckwheat.
Place boiled buckwheat, chopped prunes and a sprig of thyme in a frying pan. Salt and pepper to taste. The prunes need to be washed well, otherwise there will be sand in there.
Warm the buckwheat with vegetables over low heat so that the prunes and thyme give off their aroma and taste to the filling.
Using a knife, cut the stalk from the cabbage and remove the top leaves. We rinse the peeled head of cabbage under running water. Pour water into a saucepan and place on high heat.
When the water boils, take the peeled, washed cabbage and place it in boiling water. Reduce the heat to medium level. Blanch the cabbage for 15 to 20 minutes. Cabbage leaves should not be cooked, they should become more elastic, soft, and bend easily. So don't overdo the process. Blanch the cabbage from the stalk side for about 10 - 12 minutes. Then carefully turn the cabbage over with a fork to the other side and blanch for another 5 - 7 minutes.
The cabbage is ready, remove it from the boiling water with a fork and give it time to cool. We disassemble the cooled head of cabbage into leaves.
Wrap the filling in a cabbage leaf. Let's prepare the required amount of cabbage rolls.
Place the cooked cabbage rolls into the pan.
Now let's prepare the sauce for filling the cabbage rolls. Fry the onions and carrots in a frying pan until soft. Add tomato sauce, a little water, and, if necessary, salt and sugar to the vegetables. Boil for 3-5 minutes.
Pour the prepared sauce over the cabbage rolls, add a bay leaf, a piece of chili, and a sprig of thyme. Bring to a boil and simmer for 20-25 minutes.
Stuffed cabbage rolls with buckwheat and mushrooms are ready! Bon appetit!

Stuffed cabbage rolls in a slow cooker

To prepare a tasty and healthy dish, you will need:

Process a small forkful of young cabbage.
Prepare minced meat from boiled rice, vegetables fried in vegetable oil (carrots, onions, bell peppers and eggplants), spoons of tomato paste, salt and spices to taste.
Form the cabbage rolls, place them in the multicooker bowl and fry on both sides.
Turn the device on to the “Stew” mode, pour the cabbage rolls with tomato or sour cream sauce diluted with water and cook for 40 minutes.

Serve this light vegetable dish hot.

Lenten cabbage rolls from savoy cabbage with lentils in a slow cooker

I suggest making vegetable cabbage rolls from Savoy cabbage with lentils. Thanks to this, the cabbage rolls turned out very filling and tasty. With the Vitek multicooker you can cook everything very quickly and tasty.

Ingredients:

Allspice to taste
Salt to taste
Tomato - 2 pcs.
Eggplant – 100 g
Petiole celery - 1 pc.
Carrots – 150 g
Onion – 150 g
Lentils – 150 g
Savoy cabbage - 500 g
Champignons – 150 g
Coconut milk (or cream) - 50 g

Preparation:

Chop the onion and grate the carrots. Chop the celery, tomatoes and eggplant the same way. Boil the lentils. Vegetables must first be fried in a multicooker bowl.
Savoy cabbage leaves can be boiled or microwaved for 2-3 minutes. Cut off or beat off a thick layer.
Fry the vegetables. Mix with lentils, salt and pepper to taste. Stir.
Wrap 1 tbsp in each savoy cabbage leaf. l. fried vegetables with lentils.
Fry all the envelopes in a multicooker bowl.
Pour in hot broth and simmer with the lid closed, setting the “Stew” program for 50 minutes.
Serve over green salad. Garnish the cabbage rolls with champignons fried in cream. If you eat during Lent, you will have to omit the cream or replace it with coconut milk.
The cabbage rolls are served on a common platter. And then everyone can put as much as they want on their plate.
On a shared platter, don’t forget to place the stewed mushrooms in the middle. Bon appetit!