Stuffed Cabbage with vegetables.
1 cabbage head.
Ingredients for Filling:
500 g (1,1 oz) fresh mushrooms, washed,
strained, drained, chopped and fried.
3 - 4 carrot, washed, scraped and grated.
4 - 5 onions.
2 cup rice, boiled, strained and drained..
3 tbsp finely chopped parsley.
150 g (5,3 oz) butter.
100 g (3,5 oz) sour cream.
1. Cut out the heart from a cabbage head and cook the head in lightly salted boiling water for 10 minutes, take out, dry a little. Turn back the first large leaves and cut out the small ones from the middle.
2. For the filling: Fry chopped onion in skillet with oil or butter, add carrot and fry until golden brown. Combine fried vegetables with rice, fried mushrooms, spices and parsley.
3. Sprinkle the inside of cabbage with salt, put lard pieces on the bottom and stuff with the filling. Unbend the leaves and press tightly. Put the cabbage head on a baking sheet, add water so that the surface of the head will not burn.
Sprinkle with sour cream. Fry in the oven, pouring over the jus from the sheet regularly.