Name: Vegetarian cabbage rolls with rice
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: Ukrainian
Ingredients: White cabbage - 1 pc; Round grain polished rice - 400 g; Bulb onions - 200 g; Sweet pepper - 150 g; Celery - 100 g; Tomatoes - 100 g; Carrot - 100 g; Garlic - 20 g; Khmeli-suneli - 5 g; Mix of spicy herbs (basil, dill, parsley) - 15 g; Vegetable oil - 150 ml; Satsebeli sauce - 200 g; Adjika - 10 g; Salt to taste; Ground black pepper to taste

Lenten cabbage rolls with rice are prepared according to the same principle as traditional ones: the filling is wrapped in cabbage leaves. Only, of course, you won’t find meat among the ingredients, and there’s no cream or sour cream in the sauce. At the same time, the taste of cabbage rolls prepared according to our recipe is very expressive and rich, thanks to the vegetables stuffed with rice. The sauce in which cabbage rolls are stewed deserves special attention: it contains Georgian satsebeli and a little adjika. It turns out very original, bright, piquant!

Prepare all ingredients for lean cabbage rolls with rice. Remove the top leaves from the cabbage. In a large saucepan (the whole head of cabbage should fit in it), bring water to a boil and add salt.

Place the cabbage in boiling water. As soon as the head of cabbage begins to change color and open, take it out, carefully trim the leaves at the base and remove them. Then put it back into boiling water and after a while remove the second layer. So continue on. The smallest leaves will not be needed.

Rinse the rice, changing the water until it becomes clear. Pour 800 ml of water into a saucepan and bring to the boil. Add a little salt. Add rice, stir and cook for 15 minutes over low heat. Place on a sieve. Rinse the rice with running water.

Prepare vegetables for stuffing cabbage rolls. Finely chop the onion. Peel the carrots and grate on a coarse grater. Remove the seeds and membranes from the sweet pepper and cut it into small cubes. Cut the celery into thin slices.

Heat sunflower oil in a frying pan. Add all prepared vegetables. Stirring, fry over medium heat for 5 minutes. Cut the tomatoes into cubes, chop the garlic and herbs.

Add along with the tomatoes to the pan with the roasted vegetables. Fry for another 3 minutes. Add rice to vegetables and remove from heat. Salt and pepper to taste. Stir.

Spread the resulting filling over the cabbage leaves and wrap. Place the cabbage rolls in the pan. Dilute the satsebeli sauce with a small amount of warm water so that it acquires a more liquid consistency. Add adjika and stir. Add a little salt.

Pour the sauce over the cabbage rolls in the pan. Place on the fire and bring to a boil. Cook the cabbage rolls in the sauce over medium heat, covering the pan with a lid, for about 25 minutes.

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Vegetarian cabbage rolls with rice

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