Cabbage rolls without rice: how to prepare a delicious lean dish with a secret ingredient

Before Easter, it is important to observe Lent, giving up many of the usual dishes we eat throughout the year. At this time, proven recipes for dishes that do not include prohibited foods come in handy.

Food blogger Lisa Hlinska shared one of these dishes. On Instagram, she explained how to make lean cabbage rolls without rice, replacing it with an unusual ingredient.

Ingredients

• pearl barley - 200 gr
• mushrooms - 400 gr
• onions - 2 pcs

• large carrot - 1 pc
• tomato paste - 100 g
• salt
• pepper
• dill
• vegetable oil for frying

How to cook

1. Rinse and soak pearl barley in cold water overnight.

2. Wash mushrooms, cut into small pieces and fry in vegetable oil with salt and pepper.

3. Chop onion, grate carrots and fry in vegetable oil. Add salt to taste.

4. Boil pearl barley in a ratio of 1:3, i.e. 200 grams of barley and 600 ml of water. Salt water, cover and cook over low heat until tender.

5. Take Chinese cabbage, cut off a part at the root and carefully disassemble the leaves.

6. Rinse the leaves thoroughly, put them in a saucepan, pour boiling water over them, cover and leave for 10 minutes.

7. Mix pearl barley porridge with mushrooms and half of the fried carrots and onions. Stir well.

8. Add chopped dill and mix again.

9. The cabbage rolls are ready. Leave them to cool completely.

10. Take the cabbage out of the water. Take a leaf, cut off the hard part, turn it over, put the filling on the edge of the leaf, and wrap it up.

11. Put the formed cabbage rolls in a baking dish or pan tightly together. You can cook in the oven or stew in a saucepan on the stove.

12. Mix the remaining frying fat with the tomato paste. Add warm water and stir.

13. Pour the dressing over the cabbage rolls and put them in a preheated oven to 185 degrees with convection for 40 minutes.