How to cook cabbage rolls in a new way: with sauerkraut and mushrooms

Cabbage rolls are a familiar dish for everyone since childhood. We all love stuffed cabbage rolls with rice and minced meat, stewed in tomato paste and sour cream. However, today it's time to tell you about cabbage rolls with an alternative filling, which, by the way, will be great for vegetarians.

Food blogger Myroslava Pekariuk shared the recipe for these unusual cabbage rolls on Instagram. By the way, this dish is made from sauerkraut.

Ingredients:

• Sauerkraut - 1 head
• Rice - 200 gr
• Corn grits - 100 gr
• Garlic - 2 cloves

• Onion - 1 piece
• Dried mushrooms - 40 g
• Tomato paste 1 tbsp + 70 grams in water
• Carrot - 1 piece
• Thyme
• Paprika
• Salt
• Pepper

Method of preparation:

1. Pour boiling water over the rice and dried mushrooms and leave to steam.

2. Grate the carrots, and chop the garlic and onion finely.

3. Fry most of the onion in a preheated frying pan until golden brown, add the carrots, season with salt and pepper, and simmer.

4. Drain the mushrooms, chop them, add them to the pan with the carrots and onions, and simmer a little longer.

5. Strain the rice, mix it with our roast, add the corn grits, add the garlic, and the rest of the onion.

6. Season everything with paprika, salt, and pepper, stir, add a spoonful of tomato paste, and mix thoroughly.

7. Separate the leaves from the cabbage. Put the remaining leaves on the bottom of the pan.

8. Cut the cabbage leaves in half lengthwise, cut off the hard part of each leaf, and put the filling in.

9. Wrap the cabbage rolls and put them in the pan tightly together in several layers.

10. Add tomato paste, salt, and thyme to a bowl of water, mix until smooth, and pour the sauce over the cabbage rolls.

11. Add a little more water to the pan to cover the cabbage rolls, cover them with a smaller lid so that it fits snugly around the cabbage rolls, put a normal-sized lid on top, and simmer for about 1.5 hours.

12. Put the cabbage rolls on a plate, and pour them with the sauce in which they were cooked.