Vegetable dishes are less popular in the global community than meat dishes. The fact is that even in times of strong vegetarian propaganda, people remain faithful to tradition.
Meat dishes are quite tasty and juicy, the more their varieties around the world are amazing. However, vegetable viands should not be forgotten.
The more fiber you consume along with meat, the less likely you are to become obese or increase blood cholesterol levels. Therefore, it is recommended to try cooking vegetable dishes. For example, stuffed cabbage sheets with vegetable filling.
Ingredients for stuffed cabbage:
- potatoes – 3 pcs;
- salt – ½ tsp;
- Peking cabbage – pcs;
- breadcrumbs – 100 g;
- onion – pcs.;
- eggs – 3 pcs;
- carrots – pcs.;
- sweet pepper – pcs.;
- dried garlic – tsp.
Preparation of stuffed cabbage:
Peel potatoes, cut into large slices and cook until ready. At this time, remove the leaves from the Peking cabbage, transfer it to a deep elongated mold.
Pour boiling water over the cabbage leaves and leave them to soften for 15 minutes.
Turn boiled potatoes into mashed potatoes, cut onions into small cubes, and chop carrots on a coarse grater.
Pour a little vegetable oil into a frying pan, fry onions on low heat for 5 minutes. Next, add carrots to the onions, cook the vegetables for a minute.
Pre-cut into small cubes of sweet pepper put into the vegetable mixture. Salt the onion-carrot mixture, leave to stew for 5 minutes.
To the vegetable mixture pour salt and dry garlic, mix thoroughly.
Make a cut in the thick part of the cabbage leaves. Put a spoonful of stuffing on the thin part of the leaves.
Wrap the stuffing in the leaves and coat in beaten eggs and breadcrumbs.
In a frying pan with vegetable oil fry the stuffed leaves on both sides until golden.
These stuffed leaves can be eaten as a separate dish or as an addition to the main dish. Sour cream and garlic sauce is an excellent appetizer for stuffed leaves.
