- Cabbage white, fork - 1 piece
- Bow - 1 piece
- Carrot - 1 piece
- Mushrooms - 300 Grams
- Minced meat - 500 Grams
- Cream - 50 grams
- Vegetable broth - 1 glass
- Honey - 2 Art. spoons
- Soy sauce - 4 items. spoons
1. Prepare the cabbage leaves. To do this, remove the top leaves from the fork, remove the stump. In a saucepan, boil the water, salt it and put the forks there. Boil in a small fire for 3-4 minutes. The fork will soften. Carefully remove the leaves from it and cut off the thickening. 2. For the filling, wash and peel the onions and carrots. Mushrooms rinse well. Cut the onions into half rings. Cut the carrots into strips or grate on a large grater. Mushrooms cut into small pieces. Fry the vegetables in vegetable oil and add mushrooms there. When the liquid evaporates, fry some more. Add the cream, salt and pepper to the skillet. If desired, you can add chopped greens. 3. Salted meats and pepper. Stuffing should be well mixed. Take the cabbage leaf and lay out on it minced meat. Smear it in the center and put a mushroom filling on top. 4. Roll the cabbage rolls with the envelope. Mix the soy sauce with honey. Lubricate each blueberry with this mixture to discourage the smell of cabbage. 5. Put the cabbage rolls in a roasting dish and pour half the vegetable broth into them. Bake until cooked at 200 degrees.
Servings: 8