How to cook vegetable cabbage rolls

During the strict Great Lent, please your household with a delicious and healthy dish - vegetable cabbage rolls.

Fasting is a time of spiritual purification, so it's time for healthy food. In this dish, the main ingredients are cabbage, rice, onions and carrots.

The Egyptians believed that cabbage prolongs life and cures many diseases. The Romans believed in the healing properties of cabbage, so the legionnaires always had a bottle with a medicine made at home from cabbage. The drug had the power to heal wounds and stop blood.

"Bread and cabbage, they won't allow any harm" - in Russia, too, they loved and revered this wonderful vegetable. In monasteries, the secrets of sauerkraut were sacredly kept. The vegetable grown in Russia was highly valued and considered the best.

Cabbage heads contain potassium, calcium, iron, many trace elements, mineral salts and vitamins.

In 200 grams of sauerkraut, the daily norm of vitamin C. A fiber, which is rich in cabbage, will help to cleanse the intestines of toxins and restore [normalize] its work.

If you tend to be overweight, include in your daily diet a divine gift from the ancient gods - cabbage. The acid contained in it prevents the deposition of fat folds, breaks down and removes excess fat, cholesterol from the body, cleanses blood vessels.

For vegetable cabbage rolls, we will prepare 2 heads of cabbage, from which we carefully remove the stalks. The heads themselves are lowered into boiling salted water. The cabbage itself will begin to "undress", you only need to catch the leaves-petals, from which we carefully cut off the thickening.

Grated carrots and diced onions are stewed until tender. 4-5 carrots and 2-3 onions will be enough.

Rinse 3 cups of rice and boil until tender. Then add to the vegetables, season with salt and pepper, add curry, paprika and finely chopped medium raw onion.

The stuffing is ready. We wrap it in cabbage leaves and put it tightly in a cauldron. Each layer of cabbage rolls can be shifted with a stewed carrot and onion, this will make the dish even tastier. When the pan is full, pour the gravy: add a triangle of tomato paste, 2 teaspoons of salt and a spoonful of sugar to a glass of water. If there is not enough liquid, add warm water directly into the cauldron so that the top layer is half covered.

Cover the top with cabbage leaves and a lid.

When it boils, put the cauldron in the oven for an hour.

The dish is ready! Delicious, fast and healthy! For contact information to Veli , follow the link.